Köksel H - Search Results

1

Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages.

Özkaya B, Turksoy S, Özkaya H, Baumgartner B, Özkeser İ, Köksel H. Özkaya B, et al. Among authors: koksel h. Food Chem. 2018 Apr 25;246:150-155. doi: 10.1016/j.foodchem.2017.11.022. Epub 2017 Nov 7. Food Chem. 2018. PMID: 29291833

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

Phytochemical quantification and total antioxidant capacities of emmer (Triticum dicoccon Schrank) and einkorn (Triticum monococcum L.) wheat landraces.

Serpen A, Gökmen V, Karagöz A, Köksel H. Serpen A, et al. Among authors: koksel h. J Agric Food Chem. 2008 Aug 27;56(16):7285-92. doi: 10.1021/jf8010855. Epub 2008 Jul 2. J Agric Food Chem. 2008. PMID: 18593174

5

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

6

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

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

Multiple-stage extraction strategy for the determination of deoxynivalenol in maize.

Numanoğlu E, Uygun U, Gokmen V, Koksel H. Numanoğlu E, et al. Among authors: koksel h. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Jan;28(1):80-5. doi: 10.1080/19440049.2010.514950. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011. PMID: 20936556

10

Thermal degradation of deoxynivalenol during maize bread baking.

Numanoglu E, Gökmen V, Uygun U, Koksel H. Numanoglu E, et al. Among authors: koksel h. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012;29(3):423-30. doi: 10.1080/19440049.2011.644812. Epub 2012 Jan 23. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012. PMID: 22264215

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