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A new approach for the utilization of barley in food products: Barley tarhana
Abstract One hulless and two hulled barley samples were used to produce tarhana samples with relatively high β-glucan content. Chemical and sensory properties of the tarhana samples were investigatedExpand
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Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies
Abstract The effects of dough formula and baking conditions on the formations of acrylamide and hydroxymethylfurfural (HMF) were studied in a cookie model system. Increasing the sugar concentrationExpand
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A classification system for beans using computer vision system and artificial neural networks
A computer vision system (CVS) was developed for quality inspection of beans, based on size and color quantification of samples. Expand
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Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours
Abstract. The objective of the present study was to investigate the effects of increasing levels of transglutaminase (TG) on rheological and baking properties of Roane (soft red winter wheat) andExpand
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Effects of industrial pasta drying temperatures on starch properties and pasta quality
Abstract Effects of industrial pasta drying temperatures on various starch properties and the quality of pasta were investigated. A short cut pasta (fusilli) was processed from durum semolina andExpand
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Potential utilization of Mixolab for quality evaluation of bread wheat genotypes.
ABSTRACT The aim of this study was to determine the possibility of using Mixolab to assess the quality of different wheat genotypes. Mixolab data were compared with various flour qualityExpand
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Effects of extrusion variables on the properties of waxy hulless barley extrudates.
The objective of this research was to investigate the extrudability of waxy hulless barley flour under various extrusion conditions. Waxy hulless barley flour was processed in a laboratory-scaleExpand
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Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads
: This study investigated the possibility of incorporating barley or soy flour into wheat flour using transglutaminase (TG)-catalyzed cross-linking, without deterioration in bread quality. AExpand
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Effects of Brewer's Spent Grain on the Quality and Dietary Fibre Content of Cookies
Dried and ground brewer's spent grain (BSG) was blended with soft wheat flour at levels of 5-25%. BSG preparations of fine (<212 μm), medium (212-425 μm) and coarse (425-850 μm) particle sizes wereExpand
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Production of resistant starch from acid-modified amylotype starches with enhanced functional properties
Amylotype corn starches, Hylon V and Hylon VII, were acid-hydrolyzed followed by autoclaving–storing cycles and drying in an oven or freeze-dryer. Molecular weights of the samples decreased withExpand
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