E-LIB Suche - Ergebnisse für: Turksoy, Secil

1

Effect of sourdough addition on gluten‐free sorghum bread f..:

Turksoy, Secil ; Guzel, Mustafa ; Guzel, Nihal
Cereal Chemistry. 101 (2024) 3 - p. 518-529 , 2024

Link: https://doi.org/10.1002/..

2

A Rapid Detection of Whole Wheat Gluten Quality by a Novel ..:

Turksoy, Secil ; Onar, Demet
Foods. 11 (2022) 13 - p. 1927 , 2022

Link: https://doi.org/10.3390/..

3

Behavior of semolina, hard, soft wheat flour dough at diffe..:

Turksoy, Secil ; Erturk, Merve Yildirim ; Kokini, Jozef
Journal of Food Engineering. 301 (2021) - p. 110549 , 2021

Link: https://doi.org/10.1016/..

4

Assessment of dietary exposure to deoxynivalenol and fumoni..:

Kirimker, Saziye Ezgi ; Turksoy, Secil ; Kabak, Bulent
Food and Chemical Toxicology. 140 (2020) - p. 111304 , 2020

Link: https://doi.org/10.1016/..

5

Effect of aging at different temperatures on LAOS propertie..:

Turksoy, Secil ; Erturk, Merve Y. ; Bonilla, Jose..
Journal of Cereal Science. 92 (2020) - p. 102926 , 2020

Link: https://doi.org/10.1016/..

6

Changes in the functional constituents and phytic acid cont..:

Özkaya, Berrin ; Turksoy, Secil ; Özkaya, Hazım...
Food Chemistry. 246 (2018) - p. 150-155 , 2018

Link: https://doi.org/10.1016/..

7

Dephytinization of wheat and rice brans by hydrothermal aut..:

Özkaya, Berrin ; Turksoy, Secil ; Özkaya, Hazım.
Innovative Food Science & Emerging Technologies. 39 (2017) - p. 209-215 , 2017

Link: https://doi.org/10.1016/..

8

Pumpkin and Carrot Pomace Powders as a Source of Dietary Fi..:

TURKSOY, Secil ; ÖZKAYA, Berrin
Food Science and Technology Research. 17 (2011) 6 - p. 545-553 , 2011

Link: https://doi.org/10.3136/..

9

Tarımda sürdürülebilirlik ve gıda güvenliği ; Sustainabilit..:

Kayışoğlu, Çağla ; Türksoy, Seçil
Makale - Uluslararası Hakemli Dergi. , 2023

Link: http://hdl.handle.net/11..

10

A Rapid Detection of Whole Wheat Gluten Quality by a Novel ..:

Türksoy, Seçil ; Onar, Demet
FOODS. , 2022

Link: https://hdl.handle.net/1..

11

Behavior of semolina, hard, soft wheat flour dough at diffe..:

Turksoy, Secil ; Erturk, Merve Yildirim ; Kokini, Jozef
https://aperta.ulakbim.gov.tr/record/232484. , 2021

Link: https://aperta.ulakbim.g..

12

Effect of aging at different temperatures on LAOS propertie..:

Turksoy, Secil ; Erturk, Merve Y ; Bonilla, Jose..
https://aperta.ulakbim.gov.tr/record/10201. , 2020

Link: https://aperta.ulakbim.g..

13

Tam tane baklagil unlarının kimyasal, fonksiyonel ve reoloj..:

Türksoy, Seçil
10.15237/gida.GD17078. , 2018

Link: https://hdl.handle.net/1..

14

Dephytinization of wheat and rice brans by hydrothermal aut..:

Ozkaya, Berrin ; Turksoy, Secil ; Ozkaya, Hazim.
https://aperta.ulakbim.gov.tr/record/51841. , 2017

Link: https://aperta.ulakbim.g..

15

Zedelenmiş Nişastanın Buğday Ununun Fizikokimyasal Özellikl..:

Keskin, Şule ; Özkaya, Hazım ; Türksoy, Seçil
Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı. , 2012

Link: https://hdl.handle.net/2..