| The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens G Sumnu, F Koksel, S Sahin, A Basman, V Meda International journal of food science & technology 45 (1), 87-93, 2010 | 87 | 2010 |
| A study of factors influencing the water absorption capacity of Canadian hard red winter wheat flour H Sapirstein, Y Wu, F Koksel, R Graf Journal of Cereal Science 81, 52-59, 2018 | 56 | 2018 |
| Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking F Koksel, MT Masatcioglu LWT 93, 592-598, 2018 | 49 | 2018 |
| Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks S Luo, E Chan, MT Masatcioglu, C Erkinbaev, J Paliwal, F Koksel Food and Bioproducts Processing 121, 143-153, 2020 | 47 | 2020 |
| Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations X Sun, F Koksel, MT Nickerson, MG Scanlon Food Hydrocolloids 98, 105129, 2020 | 43 | 2020 |
| The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography F Koksel, S Aritan, A Strybulevych, JH Page, MG Scanlon Food Research International 80, 12-18, 2016 | 41 | 2016 |
| Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends F Koksel, MG Scanlon Journal of cereal science 56 (2), 445-450, 2012 | 38 | 2012 |
| Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours X Li, RM Guillermic, M Nadimi, J Paliwal, F Koksel Cereal Chemistry 99 (5), 1112-1123, 2022 | 32 | 2022 |
| The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system–A … X Sun, S Wu, W Li, F Koksel, Y Du, L Sun, Y Fang, Q Hu, F Pei Food Hydrocolloids 135, 108212, 2023 | 30 | 2023 |
| Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours E Chan, TM Masatcioglu, F Koksel Journal of Food Process Engineering 42 (3), e12989, 2019 | 30 | 2019 |
| X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture RM Guillermic, EC Aksoy, S Aritan, C Erkinbaev, J Paliwal, F Koksel Food Research International 140, 109996, 2021 | 29 | 2021 |
| Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review F Koksel, MG Scanlon, JH Page Food Research International 89, 74-89, 2016 | 29 | 2016 |
| Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking S Luo, F Koksel Journal of food science 85 (9), 2688-2698, 2020 | 28 | 2020 |
| Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking-A review X Sun, S Wu, F Koksel, M Xie, Y Fang Food Hydrocolloids 135, 108123, 2023 | 27 | 2023 |
| Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking X Li, MT Masatcioglu, F Koksel Journal of Cereal Science 89, 102811, 2019 | 25 | 2019 |
| Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking MT Masatcioglu, F Koksel Journal of the Science of Food and Agriculture 99 (15), 6796-6805, 2019 | 21 | 2019 |
| Bubbles in noodle dough: Characterization by X-ray microtomography RM Guillermic, F Koksel, X Sun, DW Hatcher, MT Nickerson, GS Belev, ... Food Research International 105, 548-555, 2018 | 21 | 2018 |
| Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal R Singh, F Koksel LWT 152, 112321, 2021 | 19 | 2021 |
| Effects of xanthan and guar gums on quality and staling of gluten free cakes baked in microwave-infrared combination oven HF Köksel Middle East technical university, 2009 | 18 | 2009 |
| Use of an ultrasonic reflectance technique to examine bubble size changes in dough A Strybulevych, V Leroy, AL Shum, HF Koksel, MG Scanlon, JH Page IOP Conference Series: Materials Science and Engineering 42 (1), 012037, 2012 | 17 | 2012 |
martin g scanlonProfessor of Food Science, University of Manitoba在 cc.umanitoba.ca 的电子邮件经过验证
