| Soy protein-fortified expanded extrudates: Baseline study using normal corn starch NJE de Mesa, S Alavi, N Singh, YC Shi, H Dogan, Y Sang Journal of Food Engineering 90 (2), 262-270, 2009 | 166 | 2009 |
| Mechanical and microstructural properties of soy protein–high amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion LJ Zhu, R Shukri, NJ de Mesa-Stonestreet, S Alavi, H Dogan, YC Shi Journal of food engineering 100 (2), 232-238, 2010 | 117 | 2010 |
| Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace EL Karkle, S Alavi, H Dogan Food research international 46 (1), 10-21, 2012 | 110 | 2012 |
| Matrix transformation in fiber-added extruded products: Impact of different hydration regimens on texture, microstructure and digestibility EL Karkle, L Keller, H Dogan, S Alavi Journal of Food Engineering 108 (1), 171-182, 2012 | 110 | 2012 |
| Psychophysical markers for crispness and influence of phase behavior and structure H Dogan, JL Kokini Journal of Texture Studies 38 (3), 324-354, 2007 | 90 | 2007 |
| Development of protein-rich sorghum-based expanded snacks using extrusion technology NL Devi, S Shobha, X Tang, SA Shaur, H Dogan, S Alavi International Journal of Food Properties 16 (2), 263-276, 2013 | 84 | 2013 |
| Effect of different fractions of zein on the mechanical and phase properties of zein films at nano-scale C Panchapakesan, N Sozer, H Dogan, Q Huang, JL Kokini Journal of Cereal Science 55 (2), 174-182, 2012 | 64 | 2012 |
| Rheological properties of foods H Dogan, JL Kokini Handbook of food engineering, 13-136, 2006 | 59 | 2006 |
| Study of kernel structure of high-amylose and wild-type rice by X-ray microtomography and SEM LJ Zhu, H Dogan, H Gajula, MH Gu, QQ Liu, YC Shi Journal of cereal science 55 (1), 1-5, 2012 | 55 | 2012 |
| Textural properties and their correlation to cell structure in porous food materials N Sozer, H Dogan, JL Kokini Journal of Agricultural and Food Chemistry 59 (5), 1498-1507, 2011 | 38 | 2011 |
| Food nanotechnology: current developments and future prospects C Moraru, Q Huang, P Takhistov, H Dogan, J Kokini Global issues in food science and technology, 369-399, 2009 | 38 | 2009 |
| Extrusion Cooking of Lentil Flour (Lens Culinaris–Red)–Corn Starch–Corn Oil Mixtures H Dogan, A Gueven, Z Hicsasmaz International journal of food properties 16 (2), 341-358, 2013 | 35 | 2013 |
| Physico-chemical properties and texturization of pea, wheat and soy proteins using extrusion and their application in plant-based meat D Webb, H Dogan, Y Li, S Alavi Foods 12 (8), 1586, 2023 | 30 | 2023 |
| Susceptibility of Various Life Stages of Rhyzopertha dominica (Coleoptera: Bostrichidae) to Flameless Catalytic Infrared Radiation M Khamis, B Subramanyam, PW Flinn, H Dogan, A Jager, JA Gwirtz Journal of Economic Entomology 103 (4), 1508-1516, 2010 | 29 | 2010 |
| Studying of mixing speed and temperature impacts on rheological properties of wheat flour dough using Mixolab. A Pastukhov, H Dogan | 24 | 2014 |
| Wheat mill stream properties for discrete element method modeling A Patwa, RPK Ambrose, H Dogan, M Casada Transactions of the ASABE 57 (3), 891, 2014 | 22 | 2014 |
| Effects of flameless catalytic infrared radiation on Sitophilus oryzae (L.) life stages M Khamis, B Subramanyam, H Dogan, PW Flinn, JA Gwirtz Journal of Stored Products Research 47 (3), 173-178, 2011 | 21 | 2011 |
| Analysis for extraneous matter H Dogan, B Subramanyam Nielsen's Food Analysis, 563-579, 2024 | 20 | 2024 |
| Properties of extruded cross-linked waxy maize starches and their effects on extruded oat flour R Shukri, S Alavi, H Dogan, YC Shi Carbohydrate polymers 253, 117259, 2021 | 20 | 2021 |
| Plodia interpunctella and Trogoderma variabile larval penetration and invasion of untreated and methoprene-treated foil packaging DS Scheff, B Subramanyam, FH Arthur, H Dogan Journal of Stored Products Research 78, 74-82, 2018 | 18 | 2018 |
