Bile acid binding capacity, dietary fibre and phenolic contents of modern and old bread wheat varieties and landraces: a comparison over the course of around one century
Cetiner, Buket, Tömösközi, Sándor, Schall, Eszter, Salantur, Ayten, Koksel, Hamit
Published in European food research & technology (01.02.2022)
Published in European food research & technology (01.02.2022)
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Journal Article
A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour
Koksel, Hamit, Tekin-Cakmak, Zeynep Hazal, Oruc, Sena, Kilic, Gozde, Ozkan, Kubra, Cetiner, Buket, Sagdic, Osman, Sestili, Francesco, Jilal, Abderrazek
Published in Foods (01.01.2024)
Published in Foods (01.01.2024)
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Journal Article
Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
Koksel, Hamit, Cetiner, Buket, Shamanin, Vladimir P, Tekin-Cakmak, Z. Hazal, Pototskaya, Inna V, Kahraman, Kevser, Sagdic, Osman, Morgounov, Alexey I
Published in Foods (01.09.2023)
Published in Foods (01.09.2023)
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Journal Article
Utilization of Intermediate Wheatgrass ( Thinopyrum intermedium ) as an Innovative Ingredient in Bread Making
Cetiner, Buket, Shamanin, Vladimir P, Tekin-Cakmak, Zeynep H, Pototskaya, Inna V, Koksel, Filiz, Shepelev, Sergey S, Aydarov, Amanzhol N, Ozdemir, Bayram, Morgounov, Alexey I, Koksel, Hamit
Published in Foods (24.05.2023)
Published in Foods (24.05.2023)
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Journal Article
Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties
Trevisan, Susane, Koksel, Filiz, Cetiner, Buket, Shamanin, Vladimir P., Pototskaya, Inna V., Ozdemir, Bayram, Morgounov, Alexey I., Koksel, Hamit
Published in Cereal chemistry (01.07.2024)
Published in Cereal chemistry (01.07.2024)
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Journal Article