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Koksel, Filiz
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1

Incorporation of brewer's spent grain into plant‐based meat..:

da Silva, Aurenice Maria Mota ; Lima, Mariah Almeida ; Koksel, Filiz.
International Journal of Food Science & Technology.  59 (2024)  6 - p. 3870-3882 , 2024
Link: https://doi.org/10.1111/..
 
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2

Effects of extrusion screw speed, feed moisture content, an..:

Singh, Ravinder ; Guerrero, Maria ; Nickerson, Michael T..
Journal of Food Science.  89 (2024)  4 - p. 2040-2053 , 2024
Link: https://doi.org/10.1111/..
 
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3

Comparison of single-stage and gradual reduction milling on..:

Choo, Kristin ; Ramachandran, Rani Puthukulangara ; Nadimi, Mohammad...
Journal of Food Measurement and Characterization.  , 2024
Link: https://doi.org/10.1007/..
 
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4

Gas-assisted high-moisture extrusion of soy-based meat anal..:

Ghanghas, Neeraj ; Nadimi, Mohammad ; Paliwal, Jitendra.
Innovative Food Science & Emerging Technologies.  92 (2024)  - p. 103557 , 2024
Link: https://doi.org/10.1016/..
 
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5

Incorporation of intermediate wheatgrass (Thinopyrum interm..:

Trevisan, Susane ; Koksel, Filiz ; Cetiner, Buket...
Cereal Chemistry.  101 (2024)  4 - p. 871-883 , 2024
Link: https://doi.org/10.1002/..
 
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6

List of contributors:

, In: Handbook of Plant-Based Food and Drinks Design,
Aguiló-Aguayo, Ingrid ; Ai, Yongfeng ; Aijaz, Thameed... - p. xiii-xv , 2024
Link: https://doi.org/10.1016/..
 
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7

Effects of dietary fibre source and content and extrusion c..:

Sinaki, Nasibeh Y. ; Koksel, Filiz
International Journal of Food Science & Technology.  59 (2024)  4 - p. 2236-2248 , 2024
Link: https://doi.org/10.1111/..
 
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8

Plant‐derived bioactive peptides: A comprehensive review:

Kadam, Deepak ; Kadam, Aayushi ; Koksel, Filiz.
Sustainable Food Proteins.  , 2024
Link: https://doi.org/10.1002/..
 
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9

Plant-based meat alternatives: innovation through advanced ..:

, In: Handbook of Plant-Based Food and Drinks Design,
Singh, Ravinder ; Kadam, Aayushi ; Koksel, Filiz - p. 117-132 , 2024
Link: https://doi.org/10.1016/..
 
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10

Pilot scale air classification of flours from hulled and hu..:

Singh, Amanjeet ; Izydorczyk, Marta ; Koksel, Filiz
Journal of Cereal Science.  117 (2024)  - p. 103880 , 2024
Link: https://doi.org/10.1016/..
 
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11

Effects of ingredient and processing conditions on the rheo..:

Sun, Xinyang ; Wu, Simiao ; Koksel, Filiz..
Food Hydrocolloids.  135 (2023)  - p. 108123 , 2023
Link: https://doi.org/10.1016/..
 
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12

Effects of protein formula and extrusion cooking conditions..:

Chan, Elyssa ; Rodas‐Gonzalez, Argenis ; Tulbek, Mehmet.
International Journal of Food Science & Technology.  59 (2023)  1 - p. 584-595 , 2023
Link: https://doi.org/10.1111/..
 
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13

Impact of protein blend formulation and extrusion condition..:

Chan, Elyssa ; Sinaki, Nasibe Y. ; Rodas‐González, Argenis..
International Journal of Food Science & Technology.  59 (2023)  2 - p. 959-970 , 2023
Link: https://doi.org/10.1111/..
 
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14

The effects of cooperative fermentation by yeast and lactic..:

Sun, Xinyang ; Wu, Simiao ; Li, Wen...
Food Hydrocolloids.  135 (2023)  - p. 108212 , 2023
Link: https://doi.org/10.1016/..
 
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15

The entrainment and evolution of gas bubbles in bread dough..:

Sun, Xinyang ; Scanlon, Martin G. ; Nickerson, Michael T..
Cereal Chemistry.  100 (2023)  5 - p. 1031-1047 , 2023
Link: https://doi.org/10.1002/..
 
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