| Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies V Gökmen, ÖÇ Açar, H Köksel, J Acar Food chemistry 104 (3), 1136-1142, 2007 | 256 | 2007 |
| Effects of brewer's spent grain on the quality and dietary fibre content of cookies S Öztürk, Ö Özboy, İ Cavidoğlu, H Köksel Journal of the Institute of Brewing 108 (1), 23-27, 2002 | 217 | 2002 |
| A classification system for beans using computer vision system and artificial neural networks K Kılıç, IH Boyacı, H Köksel, İ Küsmenoğlu Journal of Food Engineering 78 (3), 897-904, 2007 | 211 | 2007 |
| A new approach for the utilization of barley in food products: Barley tarhana H Erkan, S Çelik, B Bilgi, H Köksel Food Chemistry 97 (1), 12-18, 2006 | 197 | 2006 |
| Phytochemical Quantification and Total Antioxidant Capacities of Emmer (Triticum dicoccon Schrank) and Einkorn (Triticum monococcum L.) Wheat Landraces A Serpen, V Gökmen, A Karagöz, H Köksel Journal of agricultural and food chemistry 56 (16), 7285-7292, 2008 | 177 | 2008 |
| Effects of industrial pasta drying temperatures on starch properties and pasta quality S Güler, H Köksel, PKW Ng Food Research International 35 (5), 421-427, 2002 | 174 | 2002 |
| Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours A Basman, H Köksel, PK Ng European Food Research and Technology 215, 419-424, 2002 | 169 | 2002 |
| Predicting the cookie quality of flours by using Mixolab® S Ozturk, K Kahraman, B Tiftik, H Koksel European Food Research and Technology 227, 1549-1554, 2008 | 152 | 2008 |
| Utilization of Mixolab® to predict the suitability of flours in terms of cake quality K Kahraman, O Sakıyan, S Ozturk, H Koksel, G Sumnu, A Dubat European Food Research and Technology 227, 565-570, 2008 | 149 | 2008 |
| Bitki genetik kaynaklarının korunması ve kullanımı A Karagöz, N Zencirci, A Tan, T Taşkın, H Köksel, M Sürek, C Toker, ... Türkiye Ziraat Mühendisliği VII. Teknik Kongresi 1, 155-177, 2010 | 140 | 2010 |
| Potential utilization of Mixolab for quality evaluation of bread wheat genotypes H Koksel, K Kahraman, T Sanal, DS Ozay, A Dubat Cereal chemistry 86 (5), 522-526, 2009 | 129 | 2009 |
| Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads A Basman, H Köksel, PKW Ng Journal of food science 68 (8), 2453-2460, 2003 | 124 | 2003 |
| Effects of extrusion variables on the properties of waxy hulless barley extrudates H Köksel, GH Ryu, A Basman, H Demiralp, PKW Ng Food/Nahrung 48 (1), 19-24, 2004 | 119 | 2004 |
| Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches S Ozturk, H Koksel, K Kahraman, PKW Ng European Food Research and Technology 229, 115-125, 2009 | 116 | 2009 |
| Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran A Başman, H Köksel Cereal chemistry 76 (4), 506-511, 1999 | 116 | 1999 |
| Production of resistant starch from acid-modified amylotype starches with enhanced functional properties S Ozturk, H Koksel, PKW Ng Journal of Food Engineering 103 (2), 156-164, 2011 | 107 | 2011 |
| Residue levels of malathion and its metabolites and fenitrothion in post-harvest treated wheat during storage, milling and baking U Uygun, H Koksel, A Atli Food Chemistry 92 (4), 643-647, 2005 | 104 | 2005 |
| Hububat laboratuarı el kitabı H Köksel, D Sivri, Ö Özboy, A Başman, H Karacan Hacettepe Üni. Müh. Fak. Yay 47, 2000 | 104 | 2000 |
| Barley bulgur: effect of processing and cooking on chemical composition H Köksel, MJ Edney, B Özkaya Journal of Cereal Science 29 (2), 185-190, 1999 | 101 | 1999 |
| Effects of genotype and environment on β-glucan and dietary fiber contents of hull-less barleys grown in Turkey E Yalçın, S Çelik, T Akar, I Sayim, H Köksel Food Chemistry 101 (1), 171-176, 2007 | 95 | 2007 |
Kevser KahramanAbdullah Gul University在 agu.edu.tr 的电子邮件经过验证
