All Stories

  1. In vitro digestibility, glycaemic index and bile acid–binding capacity of foods containing different types of resistant starch in comparison with the commercial resistant starches

    Article • Quality Assurance and Safety of Crops & Foods, July 2023, Codon Publications

    Sedat SAYAR

  2. Antioxidant efficiency of citrus peels on oxidative stability during repetitive deep‐fat frying: Evaluation with EPR and conventional methods

    Article • Journal of Food Processing and Preservation, May 2021, Wiley

    Sedat SAYAR

  3. Marketteki Spagetti Makarna Fiyatları ile Kalite Parametreleri Arasındaki İlişki

    Article • Akademik Gıda, June 2020, Akademik Gida

    Sedat SAYAR

  4. Potential of date seeds as a functional food components

    Article • Journal of Food Measurement & Characterization, April 2018, Springer Science + Business Media

    Sedat SAYAR

  5. In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components

    Article • Food Chemistry, September 2017, Elsevier

    Sedat SAYAR

  6. Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties

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

    Sedat SAYAR, ELİF NAYMAN

  7. The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product

    Article • Food Science and Technology, July 2016, FapUNIFESP (SciELO)

    Sedat SAYAR

  8. Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

    Article • January 2016, De Gruyter

    Sedat SAYAR

  9. Textural and Bile Acid‐Binding Properties of Muffins Impacted by Oat β‐Glucan with Different Molecular Weights

    Article • Cereal Chemistry, November 2011, Wiley

    Sedat SAYAR

  10. SOLID LOSS DURING WATER ABSORPTION OF CHICKPEA (CICER ARIETINUM L.)

    Article • Journal of Food Process Engineering, July 2011, Wiley

    Sedat SAYAR

  11. Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

    Article • Journal of Food Science and Technology, February 2011, Springer Science + Business Media

    Sedat SAYAR

  12. CHAPTER 7: Oat Starch: Physicochemical Properties and Function

    Article • January 2011, Scientific Societies

    Sedat SAYAR

  13. Digestion profiles and some physicochemical properties of native and modified borlotti bean, chickpea and white kidney bean starches

    Article • Food Research International, October 2010, Elsevier

    Sedat SAYAR

  14. Digestion Residues of Typical and High-β-Glucan Oat Flours Provide Substrates for in Vitro Fermentation

    Article • Journal of Agricultural and Food Chemistry, June 2007, American Chemical Society (ACS)

    Sedat SAYAR

  15. A potential method for determining in situ gelatinization temperature of starch using initial water transfer rate in whole cereals

    Article • Journal of Food Engineering, October 2006, Elsevier

    Sedat SAYAR

  16. In Vitro Bile Acid Binding Activity within Flour Fractions from Oat Lines with Typical and High β-Glucan Amounts

    Article • Journal of Agricultural and Food Chemistry, June 2006, American Chemical Society (ACS)

    Sedat SAYAR

  17. The Effects of Protein-Rich Fraction and Defatting on Pasting Behavior of Chickpea Starch

    Article • Starch - Stärke, December 2005, Wiley

    Sedat SAYAR

  18. In Vitro Bile Acid Binding of Flours from Oat Lines Varying in Percentage and Molecular Weight Distribution of β-Glucan

    Article • Journal of Agricultural and Food Chemistry, October 2005, American Chemical Society (ACS)

    Sedat SAYAR

  19. Application of unreacted-core model to in situ gelatinization of chickpea starch

    Article • Journal of Food Engineering, December 2003, Elsevier

    Sedat SAYAR

  20. Application of Peleg model to study water absorption in chickpea during soaking

    Article • Journal of Food Engineering, June 2002, Elsevier

    Sedat SAYAR

  21. Analysis of chickpea soaking by simultaneous water transfer and water–starch reaction

    Article • Journal of Food Engineering, November 2001, Elsevier

    Sedat SAYAR

  22. First-derivative spectrophotometric determination of ponceau 4R, sunset yellow and tartrazine in confectionery products

    Article • Food Chemistry, March 1998, Elsevier

    Sedat SAYAR