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Zeynep Tacer Caba, PhD.
Zeynep Tacer Caba, PhD.
Bahcesehir University
Verified email at sad.bau.edu.tr
Title
Cited by
Cited by
Year
Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids
BN Okumus, Z Tacer-Caba, K Kahraman, D Nilufer-Erdil
Food chemistry 240, 550-558, 2018
682018
Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties
H Demirkesen-Bicak, Z Tacer-Caba, D Nilufer-Erdil
International journal of biological macromolecules 111, 505-513, 2018
472018
Comparison of novel fungal mycelia strains and sustainable growth substrates to produce humidity-resistant biocomposites
Z Tacer-Caba, JJ Varis, P Lankinen, KS Mikkonen
Materials & Design 192, 108728, 2020
342020
Bioactive healthy components of bulgur
Z Tacer Caba, MH Boyacioglu, D Boyacioglu
International journal of food sciences and nutrition 63 (2), 250-256, 2012
332012
Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures
Z Tacer-Caba, D Nilufer-Erdil, MH Boyacioglu, PKW Ng
Food Chemistry 157, 476-484, 2014
272014
Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices
T Oksuz, Z Tacer-Caba, D Nilufer-Erdil, D Boyacioglu
Journal of food science and technology 56, 4177-4188, 2019
232019
Phenolic contents and antioxidant activities of persimmon and red beet jams produced by sucrose impregnation
T Oksuz, E Surek, Z Tacer-Caba, D Nilufer-Erdil
Food Science and Technology 3 (1), 1-8, 2015
232015
The concept of superfoods in diet
Z Tacer-Caba
The Role of Alternative and Innovative Food Ingredients and Products in …, 2019
192019
Chemical composition of cereals and their products
Z Tacer-Caba, D Nilufer-Erdil, Y Ai
Handbook of food chemistry, 301-329, 2015
192015
Bulgurun fonksiyonel özelliklerinin belirlenmesi
Z Tacer
İTÜ Fen Bilimleri Enstitüsü, 2008
82008
Resistant starch
Z Tacer-Caba, D Nilufer-Erdil
Reference Module in Food Science, 2018
62018
Influence of chia seed, buckwheat and chestnut flour addition on the overall quality and shelf life of the gluten-free biscuits
G Silav-Tuzlu, Z Tacer-Caba
Food Technology and Biotechnology 59 (4), 463-474, 2021
42021
Investigation of Biodegradable Films Produced from Three Different Protein Sources for White Cheese Packaging
ZT CABA, GK ÖZKÖK
Harran Tarım ve Gıda Bilimleri Dergisi 23 (1), 1-12, 2019
42019
Effect of wheat protein isolate addition on the quality of grape powder added wheat flour extrudates
Z Tacer-Caba, D Nilufer-Erdil, MH Boyacioglu, PKW Ng
Quality Assurance and Safety of Crops & Foods 8 (2), 215-230, 2016
42016
Bazı Yağlı Meyve ve Tohumlara Uygulanan Kavurma ve Pişirme İşlemlerinin Toplam Fenolik Madde ve Antioksidan Aktiviteye Etkileri.
K Tezer, H Menteşe, Z Tacer-Caba, D Nilüfer-Erdil
Academic Food Journal/Akademik GIDA 13 (3), 2015
42015
YULAF EKMEĞİ ÜRETİM AŞAMALARININ FENOLİK MADDE İÇERİĞİ VE ANTİOKSİDAN AKTİVİTEYE ETKİSİ
B Topçu, ZT Caba, DN Erdil
Food and Health 5 (1), 48-63, 2019
32019
Investigation of extended spectrum Β-lactamases (ESBL)-producing Enterobacteriaceae and Cronobacter Spp in infant formulas and cereal-based foods for children
P Cava Gümüş, İH Tekiner, B Çakmak, Z Tacer Caba, H Özpınar
İstanbul Gelişim Üniversitesi Yayınları/Istanbul Gelisim University Press, 2017
32017
Şarapta Coğrafi İşaretlemeye Temel Oluşturabilecek Otantisite
Z Tacer, A Karaali
32007
Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis
Y Wang, Z Tacer-Caba, M Immonen, M Kemell, JJ Varis, C Jian, ...
Food Hydrocolloids 131, 107844, 2022
22022
Date Seed, Oat Bran And Quinoa Flours As Elements Of Overall Muffin Quality
O Hamzacebi, Z Tacer-Caba
Current Research in Nutrition and Food Science 9 (1), 147, 2021
22021
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