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Works (6)

Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties

Cereal Chemistry
2024-05 | Journal article
DOI: 10.1002/cche.10752
Contributors: Secil Turksoy; Mustafa Guzel; Nihal Guzel
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Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains

Foods
2024-02-22 | Journal article
DOI: 10.3390/foods13050662
Contributors: Cagla Kayisoglu; Ebrar Altikardes; Nihal Guzel; Secil Uzel
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Tarımda Sürdürülebilirlik ve Gıda Güvenliği

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi
2023-06-01 | Journal article
DOI: 10.20479/bursauludagziraat.1142135
Contributors: Çağla Kayişoğlu; Seçil Türksoy
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OZON UYGULAMASININ TAHIL VE ÜRÜNLERİ ÜZERİNDEKİ ETKİLERİ

Gıda
2023-04-15 | Journal article
DOI: 10.15237/gida.GD22117
Contributors: Çağla KAYİŞOĞLU; Seçil TÜRKSOY
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A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique—GlutoPeak

Foods
2022-06-28 | Journal article
DOI: 10.3390/foods11131927
Contributors: Secil Turksoy; Demet Onar
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Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran

Journal of Agricultural and Food Chemistry
2017-07-19 | Journal article
DOI: 10.1021/acs.jafc.7b01698
Contributors: H. Özkaya; B. Özkaya; B. Duman; S. Turksoy
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