S. Vatansever

发表

Flavor modification of yellow pea flour using supercritical carbon dioxide + ethanol extraction and response surface methodology

C. Hall, S. Vatansever, 2020 .

Gluten-Free Breadmaking: Facts, Issues, and Future

S. Vatansever, C. Hall, 2021 .

Production of resistant starch (RS3) from edible bean starches

C. Hall, S. Vatansever, C. W. Simons, 2018 .

The Effect of Fermentation on the Physicochemical Characteristics of Dry-Salted Vegetables

Anuradha Vegi, C. Hall, J. Garden-Robinson, 2017 .

Physicochemical and multi-scale structural alterations of pea starch induced by supercritical carbon dioxide + ethanol extraction.

C. Hall, S. Simsek, Kristin Whitney, 2020, Food chemistry.

Low- and High-Moisture Extrusion of Pulse Proteins as Plant-Based Meat Ingredients: A Review

M. Tulbek, M. Riaz, S. Vatansever, 2020, Cereal Foods World.

Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

C. Hall, Jiajia Rao, S. Vatansever, 2020 .

Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory

Bingcan Chen, C. Hall, S. Vatansever, 2021, Processes.

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Bingcan Chen, S. Vatansever, Clifford Hall, 2024, Sustainable Food Proteins.