I. Demirkesen

发表

Recent strategies for tackling the problems in gluten-free diet and products

I. Demirkesen, B. Ozkaya, 2020, Critical reviews in food science and nutrition.

Recent developments of oleogel utilizations in bakery products

B. Mert, I. Demirkesen, 2020, Critical reviews in food science and nutrition.

Production of hazelnut skin fibres and utilisation in a model bakery product

B. Mert, I. Demirkesen, S. Çıkrıkcı, 2016 .

Sorghum Flour Application in Bread: Technological Challenges and Opportunities

I. Boyaci, S. Bean, I. Demirkesen, 2022, Foods.

Reducing saturated fat with oleogel/shortening blends in a baked product.

B. Mert, I. Demirkesen, 2016, Food chemistry.

Formulation of Chestnut Cookies and their Rheological and Quality Characteristics

I. Demirkesen, 2016 .

High Pressure Microfluidization of Agro by‐product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient

B. Mert, I. Demirkesen, Ilkem Demirkesen, 2016 .

Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product

B. Mert, I. Demirkesen, 2016 .

Utilization of chestnut flour in gluten-free bread formulations.

Gulum Sumnu, S. Sahin, Gulum Sumnu, 2010 .

Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product

B. Mert, I. Demirkesen, A. Tekin, 2014, Food and Bioprocess Technology.

Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

B. Mert, I. Demirkesen, 2019, Journal of the American Oil Chemists' Society.

A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours

Gulum Sumnu, O. Campanella, S. Sahin, 2014, Food and Bioprocess Technology.

Quality of Gluten-Free Bread Formulations Baked in Different Ovens

Gulum Sumnu, S. Sahin, Gulum Sumnu, 2013, Food and Bioprocess Technology.

Rheological properties of gluten-free bread formulations

Gulum Sumnu, S. Sahin, Gulum Sumnu, 2010 .

Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review

Hadis Rostamabadi, S. R. Falsafi, M. Nowacka, 2023, Food Hydrocolloids.

Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation

B. Mert, T. Vilgis, I. Demirkesen, 2018, Journal of Food Engineering.

Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods

I. Demirkesen, Gamze Yazar, 2022, Food Engineering Reviews.

Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens

Gulum Sumnu, S. Sahin, Gulum Sumnu, 2013, Food and Bioprocess Technology.

Production and characterisation of gluten-free chestnut sourdough breads

O. Campanella, S. Sahin, Gulum Sumnu, 2016 .

Characterization of structure of gluten-free breads by using X-ray microtomography

Martin R. Okos, Osvaldo H. Campanella, Shivangi Kelkar, 2014 .

Optimisation of formulations and infrared–microwave combination baking conditions of chestnut–rice breads

Gulum Sumnu, S. Sahin, Gulum Sumnu, 2011 .

Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts.

Hadis Rostamabadi, S. R. Falsafi, M. Nowacka, 2023, Carbohydrate polymers.

Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

I. Demirkesen, A. Can Karaca, Hadis Rostamabadi, 2023, Food chemistry: X.

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Sabina Galus, Hadis Rostamabadi, S. R. Falsafi, 2024, Food Frontiers.

Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid

Hadis Rostamabadi, S. R. Falsafi, B. Mert, 2023, Trends in Food Science & Technology.