All Stories

  1. Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration

    Article • Quality Assurance and Safety of Crops & Foods, August 2017, Wageningen Academic Publishers

    Dr Omer S Toker, Önder YILDIZ

  2. A modeling approach in the interpretation of starch pasting properties

    Article • Journal of Cereal Science, March 2017, Elsevier

    Önder YILDIZ

  3. Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach

    Article • Polish Journal of Food and Nutrition Sciences, January 2017, De Gruyter

    Önder YILDIZ

  4. Investigating the addition of enzymes in gluten-free flours – The effect on pasting and textural properties

    Article • LWT, June 2016, Elsevier

    Önder YILDIZ

  5. Optimisation of gluten-free tulumba dessert with buckwheat flour and potato starch

    Article • Quality Assurance and Safety of Crops & Foods, January 2016, Wageningen Academic Publishers

    Önder YILDIZ

  6. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production

    Article • Food Science and Technology International, October 2015, SAGE Publications

    Önder YILDIZ

  7. A mixture design study to determine interaction effects of wheat, buckwheat, and rice flours in an aqueous model system

    Article • LWT, May 2015, Elsevier

    Ayhan BAŞTÜRK, Önder YILDIZ

  8. Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration

    Article • International Journal of Food Engineering, January 2015, De Gruyter

    Dr Omer S Toker, Ayhan BAŞTÜRK, Önder YILDIZ

  9. Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

    Article • International Journal of Food Engineering, January 2014, De Gruyter

    Dr. Ismail S DOGAN, Önder YILDIZ

  10. Pasting properties, texture profile and stress–relaxation behavior of wheat starch/dietary fiber systems

    Article • Food Research International, August 2013, Elsevier

    Ayhan BAŞTÜRK, Önder YILDIZ

  11. Determination of Stickiness Values of Different Flour Combinations

    Article • International Journal of Food Engineering, January 2012, De Gruyter

    Dr. Ismail S DOGAN, Önder YILDIZ

  12. Multiple response optimisations for the development of reduced-fat cake

    Article • Food Manufacturing Efficiency, February 2010, IFIS Publishing

    Dr. Ismail S DOGAN, Önder YILDIZ