| 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 | 168 | 2002 |
| 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 | 133 | 2008 |
| 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 | 121 | 2003 |
| 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 | 118 | 2004 |
| 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 | 113 | 1999 |
| Hububat laboratuarı el kitabı H Köksel, D Sivri, Ö Özboy, A Başman, H Karacan Hacettepe Üni. Müh. Fak. Yay 47, 2000 | 101 | 2000 |
| 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 | 88 | 2010 |
| 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 | 88 | 2008 |
| 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 | 77 | 2002 |
| Quick-boiling noodle production by using infrared drying A Basman, S Yalcin Journal of Food Engineering 106 (3), 245-252, 2011 | 75 | 2011 |
| Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum S Yalcin, A Basman Journal of food quality 31 (4), 465-479, 2008 | 73 | 2008 |
| Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples S Yalcin, A Basman Food chemistry 169, 203-210, 2015 | 70 | 2015 |
| 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 | 66 | 2001 |
| 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 | 49 | 2007 |
| 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 | 41 | 2006 |
| Infrared drying: a promising technique for bulgur production K Savas, A Basman Journal of Cereal Science 68, 31-37, 2016 | 34 | 2016 |
| Effects of infrared heat‐moisture treatment on physicochemical properties of corn starch SO Ismailoglu, A Basman Starch‐Stärke 67 (5-6), 528-539, 2015 | 26 | 2015 |
| Physicochemical properties of infrared heat‐moisture treated wheat starch SO Ismailoglu, A Basman Starch‐Stärke 68 (1-2), 67-75, 2016 | 21 | 2016 |
| 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 | 21 | 2008 |
| 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 | 18 | 2003 |
