Takip et
Sedat SAYAR
Sedat SAYAR
Gıda Mühendisliği Bölümü, Mersin Üniversitesi
mersin.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Application of Peleg model to study water absorption in chickpea during soaking
M Turhan, S Sayar, S Gunasekaran
journal of food engineering 53 (2), 153-159, 2002
3622002
Analysis of chickpea soaking by simultaneous water transfer and water–starch reaction
S Sayar, M Turhan, S Gunasekaran
Journal of food Engineering 50 (2), 91-98, 2001
1252001
Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean
D Güzel, S Sayar
Journal of food science and technology 49 (1), 89-95, 2012
932012
First-derivative spectrophotometric determination of ponceau 4R, sunset yellow and tartrazine in confectionery products
S Sayar, Y Özdemir
Food Chemistry 61 (3), 367-372, 1998
831998
In vitro bile acid binding of flours from oat lines varying in percentage and molecular weight distribution of β-glucan
S Sayar, JL Jannink, PJ White
Journal of agricultural and food chemistry 53 (22), 8797-8803, 2005
692005
Digestion residues of typical and high-β-glucan oat flours provide substrates for in vitro fermentation
S Sayar, JL Jannink, PJ White
Journal of agricultural and food chemistry 55 (13), 5306-5311, 2007
472007
In vitro bile acid binding activity within flour fractions from oat lines with typical and high β-glucan amounts
S Sayar, JL Jannink, PJ White
Journal of agricultural and food chemistry 54 (14), 5142-5148, 2006
472006
In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components
SÇ Karataş, D Günay, S Sayar
Food chemistry 230, 182-188, 2017
382017
The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product
S Serin, S Sayar
Food Science and Technology 37, 25-32, 2016
382016
Digestion profiles and some physicochemical properties of native and modified borlotti bean, chickpea and white kidney bean starches
D Güzel, S Sayar
Food research international 43 (8), 2132-2137, 2010
352010
A potential method for determining in situ gelatinization temperature of starch using initial water transfer rate in whole cereals
S Sağol, M Turhan, S Sayar
Journal of Food Engineering 76 (3), 427-432, 2006
292006
Oat starch: physicochemical properties and function.
S Sayar, PJ White
Oats: chemistry and technology, 109-122, 2011
252011
The effects of protein‐rich fraction and defatting on pasting behavior of chickpea starch
S Sayar, H Koksel, M Turhan
Starch‐Stärke 57 (12), 599-604, 2005
222005
Application of unreacted-core model to in situ gelatinization of chickpea starch
S Sayar, M Turhan, H Köksel
Journal of Food Engineering 60 (4), 349-356, 2003
222003
SOLID LOSS DURING WATER ABSORPTION OF CHICKPEA (CICER ARIETINUM L.)
S Sayar, M Turhan, H KÖKSEL
Journal of Food Process Engineering 34 (4), 1172-1186, 2011
132011
Determination of Ponceau 4R and tartrazine in various food samples by derivative spectrophotometric methods
S Sayar, Y ÖZDEMİR
Turkish Journal of Chemistry 21 (3), 182-187, 1997
131997
Textural and Bile Acid‐Binding Properties of Muffins Impacted by Oat β‐Glucan with Different Molecular Weights
S Sayar, JL Jannink, PJ White
Cereal chemistry 88 (6), 564-569, 2011
102011
Oat β-glucan: structure, properties and health claims
S Sayar, PJ White, DM Peterson, P Lehtinen, A Kaukovirta-Norja
Oats: Chemistry and technology, 121-152, 1986
91986
Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking
S Sayar, M Turhan, H Koksel
International agrophysics 30 (1), 2016
72016
Potential of date seeds as a functional food components
G Gökşen, Ö Durkan, S Sayar, Hİ Ekiz
Journal of Food Measurement and Characterization 12 (3), 1904-1909, 2018
62018
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