Arzu Başman
Arzu Başman
Verified email at hacettepe.edu.tr
TitleCited byYear
Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours
A Basman, H Köksel, PK Ng
European Food Research and Technology 215 (5), 419-424, 2002
1352002
Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran
A Başman, H Köksel
Cereal chemistry 76 (4), 506-511, 1999
821999
Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads
A Basman, H Köksel, PKW Ng
Journal of Food Science 68 (8), 2453-2460, 2003
752003
Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle
S Yalcin, A Basman
International journal of food science & technology 43 (9), 1637-1644, 2008
722008
Effects of extrusion variables on the properties of waxy hulless barley extrudates
H Köksel, GH Ryu, A Basman, H Demiralp, PKW Ng
Food/Nahrung 48 (1), 19-24, 2004
702004
Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment
H Koksel, T Masatcioglu, K Kahraman, S Ozturk, A Basman
Journal of cereal science 47 (2), 275-282, 2008
632008
Effects of transglutaminase on SDS‐PAGE patterns of wheat, soy, and barley proteins and their blends
A Basman, H Köksel, PKW Ng
Journal of Food Science 67 (7), 2654-2658, 2002
592002
The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens
G Sumnu, F Koksel, S Sahin, A Basman, V Meda
International journal of food science & technology 45 (1), 87-93, 2010
522010
Hububat laboratuarı el kitabı
H Köksel, D Sivri, Ö Özboy, A Başman, H Karacan
Hacettepe Üni. Müh. Fak. Yay 47, 2000
452000
Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka
A Basman, H Köksel
European Food Research and Technology 212 (2), 198-202, 2001
402001
Effect of acid modification and heat treatments on resistant starch formation and functional properties of corn starch
H Köksel, A Basman, K Kahraman, S Ozturk
International Journal of Food Properties 10 (4), 691-702, 2007
342007
Quick-boiling noodle production by using infrared drying
A Basman, S Yalcin
Journal of Food Engineering 106 (3), 245-252, 2011
332011
Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples
S Yalcin, A Basman
Food chemistry 169, 203-210, 2015
252015
Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum
S Yalcin, A Basman
Journal of food quality 31 (4), 465-479, 2008
222008
Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti
A Basman, H Koksel, A Atli
European Food Research and Technology 223 (4), 547, 2006
222006
Evaluation of molecular weight distribution, pasting and functional properties, and enzyme resistant starch content of acid-modified corn starches
H Koksel, S Ozturk, K Kahraman, A Basman, OO Ozbas, GH Ryu
Food Science and Biotechnology 17 (4), 755-760, 2008
142008
Effects of cultivar and environment on β‐glucan content and malting quality of Turkish barleys
R Özkara, A Basman, H Köksel, S Celik
Journal of the Institute of Brewing 104 (4), 217-220, 1998
111998
Development of a bulgur‐like product using extrusion cooking
H Köksel, GH Ryu, Ö Özboy‐Özbas, A Basman, PKW Ng
Journal of the Science of Food and Agriculture 83 (7), 630-636, 2003
102003
Emulsion and pasting properties of resistant starch with locust bean gum and their utilization in low fat cookie formulations
A Basman, S Ozturk, K Kahraman, H Koksel
International Journal of Food Properties 11 (4), 762-772, 2008
92008
Emulsion and pasting properties of resistant starch with lo-cust bean gum and their utilization in low fat cookie for-mulations
B Arzu, O Serpil, K Kevser
International Journal of Food Properties 11, 762-772, 2008
92008
The system can't perform the operation now. Try again later.
Articles 1–20