Arzu Başman
Arzu Başman
Verified email at hacettepe.edu.tr
Title
Cited by
Cited by
Year
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
1442002
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
901999
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
882003
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
852008
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
782004
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
682008
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
632010
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
632002
Hububat laboratuarı el kitabı
H Köksel, D Sivri, Ö Özboy, A Başman, H Karacan
Hacettepe Üni. Müh. Fak. Yay 47, 2000
592000
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
452001
Quick-boiling noodle production by using infrared drying
A Basman, S Yalcin
Journal of Food Engineering 106 (3), 245-252, 2011
402011
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
362007
Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples
S Yalcin, A Basman
Food chemistry 169, 203-210, 2015
322015
Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum
S Yalcin, A Basman
Journal of food quality 31 (4), 465-479, 2008
312008
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
252006
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
162008
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
131998
Infrared drying: a promising technique for bulgur production
K Savas, A Basman
Journal of Cereal Science 68, 31-37, 2016
112016
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
112008
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
112008
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