| An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology B Cetiner, O Acar, K Kahraman, T Sanal, H Koksel Journal of Cereal Science 74, 103-111, 2017 | 29 | 2017 |
| Kalitesizlik maliyetleri üzerine bir inceleme H Yildirim, B SAYLIK Marmara Üniversitesi İktisadi ve İdari Bilimler Dergisi 26 (1), 239-267, 2009 | 27 | 2009 |
| Future of Grain Science Series: Grain Science and Industry in Turkey: Past, Present, and Future H Koksel, B Cetiner Cereal Foods World 60 (2), 90, 2015 | 18 | 2015 |
| Comparison of the arabinoxylan composition and physical properties of old and modern bread wheat (Triticum aestivum L.) and landraces genotypes B Cetiner, S Tömösközi, K Török, A Salantur, H Koksel Cereal Chemistry 97 (2), 505-514, 2020 | 9 | 2020 |
| Hububat Ürünleri Konusunda Yanıltıcı İddialar Ve Bilimsel Değerlendirmeler H Köksel, B Çetiner, T Şanal Tusaf Dergisi 1, 50-66, 2016 | 9 | 2016 |
| Quality, nutritional properties, and glycemic index of colored whole wheat breads H Koksel, B Cetiner, VP Shamanin, ZH Tekin-Cakmak, IV Pototskaya, ... Foods 12 (18), 3376, 2023 | 4 | 2023 |
| A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour H Koksel, ZH Tekin-Cakmak, S Oruc, G Kilic, K Ozkan, B Cetiner, ... Foods 13 (2), 326, 2024 | 2 | 2024 |
| Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making B Cetiner, VP Shamanin, ZH Tekin-Cakmak, IV Pototskaya, F Koksel, ... Foods 12 (11), 2109, 2023 | 2 | 2023 |
| Bile acid binding capacity, dietary fibre and phenolic contents of modern and old bread wheat varieties and landraces: a comparison over the course of around one century B Cetiner, S Tömösközi, E Schall, A Salantur, H Koksel European Food Research and Technology 248 (2), 589-598, 2022 | 2 | 2022 |
| Comparison of mineral concentration and bioavailability of various modern and old bread wheat varieties grown in Anatolia in around one century B Cetiner, B Ozdemir, S Yazar, H Koksel European Food Research and Technology, 1-10, 2022 | 1 | 2022 |
| Comparison of quality, dietary fiber and glycemic index of whole wheat breads using various modern and old wheats and investigate the effect of xylanase B Cetiner, H Koksel Journal of Food Measurement and Characterization, 1-12, 2024 | | 2024 |
| A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour H Koksel, B Cetiner, K Ozkan, ZH Tekin‐Cakmak, O Sagdic, F Sestili, ... Cereal Chemistry, 2024 | | 2024 |
| Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties S Trevisan, F Koksel, B Cetiner, VP Shamanin, IV Pototskaya, B Ozdemir, ... Cereal Chemistry, 2024 | | 2024 |
| A comparison study of ancient and modern wheat: Characterization and sensory analysis of an ancient Anatolian wheat Triticum dicoccum (Kavilca) grown in Kars, Türkiye EF Aydar, E Demircan, Z Mertdinç, T Kahraman, H Yaman, A Salantur, ... | | 2023 |
| HUBUBAT ÜRÜNLERİ KONUSUNDA YANILTICI İDDİALAR VE BİLİMSEL DEĞERLENDİRMELER H Köksel, B Çetiner, T Şanal | | |
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