Arzu Başman

Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

Resistant starch in food: a review

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

NUTRITIONAL VALUE OF SPIRULINA AND ITS USE IN THE PREPARATION OF SOME COMPLEMENTARY BABY FOOD FORMULAS

Optimization of Additive Combination for Improved Soy–Wheat Bread Quality

Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

Barley for food: Characteristics, improvement, and renewed interest

Effects of Irradiation on Protein Electrophoretic Properties, Water Absorption and Cooking Quality of Dry Bean and Chickpea

Evaluation of molecular weight distribution, pasting and functional properties, and enzyme resistant starch content of acid-modified corn starches

Effects of extrusion variables on the properties of waxy hulless barley extrudates

Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours

Properties and Composition of Turkish Flat Bread (Bazlama) Supplemented with Barley Flour and Wheat Bran

Effects of Transglutaminase on SDS‐PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends

Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment

Effect of Acid Modification and Heat Treatments on Resistant Starch Formation and Functional Properties of Corn Starch