Köksel H - Search Results

1

Effects of extrusion variables on the properties of waxy hulless barley extrudates.

Köksel H, Ryu GH, Başman A, Demiralp H, Ng PK. Köksel H, et al. Nahrung. 2004 Feb;48(1):19-24. doi: 10.1002/food.200300324. Nahrung. 2004. PMID: 15053346

2

Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making.

Cetiner B, Shamanin VP, Tekin-Cakmak ZH, Pototskaya IV, Koksel F, Shepelev SS, Aydarov AN, Ozdemir B, Morgounov AI, Koksel H. Cetiner B, et al. Among authors: koksel h. Foods. 2023 May 24;12(11):2109. doi: 10.3390/foods12112109. Foods. 2023. PMID: 37297355 Free PMC article.

3

Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid contents of firik, a wheat-based local food.

Ozboy O, Ozkaya B, Ozkaya H, Köksel H. Ozboy O, et al. Among authors: koksel h. Nahrung. 2001 Oct;45(5):347-9. doi: 10.1002/1521-3803(20011001)45:5<347::AID-FOOD347>3.0.CO;2-T. Nahrung. 2001. PMID: 11715347

4

An application of linear regression technique for predicting bulgur yield and quality of wheat cultivars.

Ozboy O, Köksel H. Ozboy O, et al. Among authors: koksel h. Nahrung. 2002 Feb;46(1):21-4. doi: 10.1002/1521-3803(20020101)46:1<21::AID-FOOD21>3.0.CO;2-F. Nahrung. 2002. PMID: 11890049

5

Commercial milling of suni bug (Eurygaster spp.) damaged wheat.

Köksel H, Atli A, Dag A, Sivri D. Köksel H, et al. Nahrung. 2002 Feb;46(1):25-7. doi: 10.1002/1521-3803(20020101)46:1<25::AID-FOOD25>3.0.CO;2-S. Nahrung. 2002. PMID: 11890050

6

Molecular modeling of various peptide sequences of gliadins and low-molecular-weight glutenin subunits.

Yaşar F, Celik S, Köksel H. Yaşar F, et al. Among authors: koksel h. Nahrung. 2003 Aug;47(4):238-42. doi: 10.1002/food.200390056. Nahrung. 2003. PMID: 13678261

7

Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of lentils.

Celik S, Yalçin E, Başman A, Köksel H. Celik S, et al. Among authors: koksel h. Int J Food Sci Nutr. 2004 Dec;55(8):641-8. doi: 10.1080/10428190500085701. Int J Food Sci Nutr. 2004. PMID: 16019309

8

Farinograph properties and bread quality of flours supplemented with resistant starch.

Ozturk S, Koksel H, Ng PK. Ozturk S, et al. Among authors: koksel h. Int J Food Sci Nutr. 2009 Sep;60(6):449-57. doi: 10.1080/09637480701822450. Int J Food Sci Nutr. 2009. PMID: 19212857

9

Effects of formulation, extrusion cooking conditions, and CO₂ injection on the formation of acrylamide in corn extrudates.

Masatcioglu MT, Gokmen V, Ng PK, Koksel H. Masatcioglu MT, et al. Among authors: koksel h. J Sci Food Agric. 2014 Sep;94(12):2562-8. doi: 10.1002/jsfa.6598. Epub 2014 Mar 7. J Sci Food Agric. 2014. PMID: 24497201

10

Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content.

Kahraman K, Koksel H, Ng PK. Kahraman K, et al. Among authors: koksel h. Food Chem. 2015 May 1;174:173-9. doi: 10.1016/j.foodchem.2014.11.032. Epub 2014 Nov 11. Food Chem. 2015. PMID: 25529667

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