Karaoglu, Mehmet Murat

Rheological Behavior of Whole Wheat Flour: Role of Cleaning Method, Moisture, and Herbal Additives

Utilization of carob and alternative fats in chocolate spread: effects on texture and rheology

Sensory and texture profile analysis of meat from heifers and bulls of different breeds reared in plateau conditions

Microbiological Analysis, Textural Evaluation, and Cholesterol Content of Kandirif Cheese

Natural Strategies to Enhance the Storage Stability of Whole Wheat Flour

Aquafaba, A recent plant-based additive: Development of techno-functionality, powderization and recent advances in production, utilization and functionality

Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir

Detection of honey adulteration by characterization of the physico-chemical properties of honey adulterated with the addition of glucose-fructose and maltose corn syrups

The effects of malt flours obtained from different cereals on flour and bread quality

The effect of carob, orange and carrot pulps on physical, chemical and microbiological properties of Turkish delight

The effects of drought after anthesis on the grain quality of bread wheat depend on drought severity and drought resistance of the variety

Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours

Mineral Composition of Bread Wheat Cultivars as Influenced by Different Fertilizer Sources and Weed Management Practices

The effects of Cephalaria syriaca flour on physical, rheological and textural properties of sunn pest (<i>Eurygaster</i> <i>integriceps</i>) damaged wheat dough and bread