| Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies K Kahraman, E Aktas-Akyildiz, S Ozturk, H Koksel Journal of Cereal Science 90, 102851, 2019 | 54 | 2019 |
| Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran E Aktas-Akyildiz, O Mattila, N Sozer, K Poutanen, H Koksel, E Nordlund Journal of Cereal Science 78, 25-32, 2017 | 47 | 2017 |
| Effect of extrusion treatment on enzymatic hydrolysis of wheat bran E Aktas-Akyildiz, MT Masatcioglu, H Köksel Journal of cereal science 93, 102941, 2020 | 44 | 2020 |
| Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability E Aktas-Akyildiz, J Sibakov, M Nappa, E Hytönen, H Koksel, K Poutanen Journal of cereal science 81, 60-68, 2018 | 29 | 2018 |
| Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods E Aktas-Akyildiz, H Köksel European Food Research and Technology 247 (6), 1345-1354, 2021 | 4 | 2021 |
| Effect of raw and heat‐treated yellow lentil flour on starch‐based gluten‐free noodle quality E Odabas, E Aktas‐Akyildiz, H Cakmak Journal of Food Processing and Preservation 46 (10), e16825, 2022 | 2 | 2022 |
| Effect of wheat bran and whole wheat flour on manti quality E Aktas-Akyildiz Anais da Academia Brasileira de Ciências 95, e20220044, 2023 | | 2023 |
| Improvement of dietary fibre characteristics of bran E Aktaş Akyildiz Fen Bilimleri Enstitüsü, 2019 | | 2019 |
Hamit KokselIstinye UniversityVerified email at istinye.edu.tr
