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Yazar, Gamze
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1

Impact of Endogenous Lipids on Mechanical Properties of Whe..:

Yazar, Gamze ; Kokini, Jozef L. ; Smith, Brennan
Lipidology.  1 (2024)  1 - p. 30-51 , 2024
Link: https://doi.org/10.3390/..
 
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2

Wheat Flour Quality Assessment by Fundamental Non-Linear Rh..:

Yazar, Gamze
Foods.  12 (2023)  18 - p. 3353 , 2023
Link: https://doi.org/10.3390/..
 
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3

Comparison of mixing and non-linear viscoelastic properties..:

Yazar, Gamze ; Kokini, Jozef L. ; Smith, Brennan
Food Hydrocolloids.  143 (2023)  - p. 108922 , 2023
Link: https://doi.org/10.1016/..
 
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4

Linear and Non-Linear Rheological Properties of Gluten-Free..:

Yazar, Gamze ; Demirkesen, Ilkem
Food Engineering Reviews.  15 (2022)  1 - p. 56-85 , 2022
Link: https://doi.org/10.1007/..
 
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5

Fat replacers in baked products: their impact on rheologica..:

Yazar, Gamze ; Rosell, Cristina M.
Critical Reviews in Food Science and Nutrition.  63 (2022)  25 - p. 7653-7676 , 2022
Link: https://doi.org/10.1080/..
 
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6

Effect of endogenous wheat gluten lipids on the non-linear ..:

Yazar, Gamze ; Kokini, Jozef L. ; Smith, Brennan
Food Chemistry.  367 (2022)  - p. 130729 , 2022
Link: https://doi.org/10.1016/..
 
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7

Identification of gluten-like proteins in selected pod bear..:

Taghvaei, Mostafa ; Smith, Brennan ; Yazar, Gamze...
PLOS ONE.  16 (2021)  4 - p. e0249427 , 2021
Link: https://doi.org/10.1371/..
 
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8

LAOS (Large Amplitude Oscillatory Shear) Applications for S..:

, In: Food Engineering Series; Rheology of Semisolid Foods,
Yazar, Gamze ; Caglar Duvarci, Ozlem ; Yildirim Erturk, Merve. - p. 97-131 , 2019
Link: https://doi.org/10.1007/..
 
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9

Conjugation of Specifically Developed Antibodies for High- ..:

Bonilla, Jose C. ; Ryan, Valerie ; Yazar, Gamze..
Journal of Agricultural and Food Chemistry.  66 (2018)  16 - p. 4259-4266 , 2018
Link: https://doi.org/10.1021/..
 
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10

The comparison of LAOS behavior of structured food material..:

Duvarci, Ozlem C. ; Yazar, Gamze ; Kokini, Jozef L.
Trends in Food Science & Technology.  60 (2017)  - p. 2-11 , 2017
Link: https://doi.org/10.1016/..
 
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11

The SAOS, MAOS and LAOS behavior of a concentrated suspensi..:

Duvarci, Ozlem Caglar ; Yazar, Gamze ; Kokini, Jozef L.
Journal of Food Engineering.  208 (2017)  - p. 77-88 , 2017
Link: https://doi.org/10.1016/..
 
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12

Non-linear rheological behavior of gluten-free flour doughs..:

Yazar, Gamze ; Duvarci, Ozlem ; Tavman, Sebnem.
Journal of Cereal Science.  74 (2017)  - p. 28-36 , 2017
Link: https://doi.org/10.1016/..
 
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13

LAOS behavior of the two main gluten fractions: Gliadin and..:

Yazar, Gamze ; Duvarci, Ozlem C. ; Tavman, Sebnem.
Journal of Cereal Science.  77 (2017)  - p. 201-210 , 2017
Link: https://doi.org/10.1016/..
 
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14

Effect of mixing on LAOS properties of hard wheat flour dou..:

Yazar, Gamze ; Duvarci, Ozlem Caglar ; Tavman, Sebnem.
Journal of Food Engineering.  190 (2016)  - p. 195-204 , 2016
Link: https://doi.org/10.1016/..
 
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15

Probing the distribution of gliadin proteins in dough and b..:

Ansari, Shadi ; Bozkurt, Fatih ; Yazar, Gamze...
Journal of Cereal Science.  63 (2015)  - p. 41-48 , 2015
Link: https://doi.org/10.1016/..
 
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