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61篇 您的检索式：作者名="Koksel"

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	题名	作者	年代	出处	被引量
1	Degradation of organophosphorus pesticides in wheat during cookie processing显示文摘	Umran Uygun Berrin Senoz Serpil ?ztürk Hamit Koksel	2009	Food Chemistry2009，，2：	1
2	Charaeterization of Resistant Starch Samples Prepared from Two High- Amylose Maize Starches Through Debranching and Heat Treatments 显示文摘	Ozturk SH Koksel	2009	Cereal Chemistry2009，86，5：	1
3	Unexpected strengthening effects of a coarse wheat bran on dough rheo logical properties and baking quality显示文摘	0zboy o Koksel H	1997	Journal of Cereal Science1997，25，：	1
4	Predicting the cookie quality of flours by using Mixolab?显示文摘	Serpil Ozturk Kevser Kahraman Bengihan Tiftik Hamit Koksel	2008	European Food Research and Technology2008，，5：	1
5	Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies显示文摘	GKMEN V AAR O C KOKSEL H	2007	Food Chemistry2007，104，：	1
6	Influence of wheat-drying temperaure on the Birefringence and x-ray diffraction patterns of wet-harvested wheat starch显示文摘	Koksel H Sahbaz F Ozboy O	1993	Cereal Chemistry1993，70，4：	1
7	Polymerase attenuates lung tissue damage after bind limb isehemia-reperfusion in rats 显示文摘	Koksel O Yildirim C Cinel L	2005	Pharmacol Res2005，51，5：	1
8	Classification of wheat grains by digital image analysis using statistical filters显示文摘	H. Utku H. Koksel S. Kayhan	1998	Euphytica (-)1998，，1：	1
9	Unexpected Strengthening Effects of a Wheat Bran on Dough Rheological Properties and Baking Quality显示文摘	ozboy o Koksel H	1997	Journal of Cereal Science1997，25，：	1
10	Effect ofdebranching and heat treatments on formation andfunctional properties of resistant starch fromhigh-amylose com starches显示文摘	Ozturk S Koksel H Kahraman K	2009	European Food Researchand Technology2009，229，1：	1
11	Effects of extrusion variables on the properties of waxy hulless barley extrudates显示文摘	Koksel H Ryu G-H Basman Arzu	2004	Nahrung2004，48，1：	1
12	Effects of composition on dough development and air entrainment in doughs made from gluten -starch blends显示文摘	Koksel F Scanlon M G	2012	Journal of Cereal Science2012，56，2：	1
13	Inhibition of poly(ADP-ribose) polymerase attenuates lung tissue damage after hind limb ischemia-reperfusion in rats显示文摘	Koksel O Yildirim C Cinel L	2005	Pharmacol Res2005，51，5：	1
14	The potential utilization of Mixolab for the quality evaluation 1 of bread wheat genotypes显示文摘	Hamit Koksel Kevser Kahraman Turgay Sanal	2009	Cereal Chemistry2009，86，5：	1
15	A classification system for beans using computer visionsystem and artificial neural networks显示文摘	Kivan? K1I19 Ismail Hakki Boyaci Hamit Koksel	2007	Journal of FoodEngineering2007，78，3：	1
16	Inhibition of poly(ADP-ribose)polymerase attenuates lung tissue damage after hind limb ischemia-reperfusion in rats显示文摘	Koksel O Yildirim C Cinel L	2005	Pharm Res2005，51，5：	1
17	Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends显示文摘	Koksel F Scanlon M G	2012	Journal of Cereal Science2012，56，2：	1
18	Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours显示文摘	Basman A Koksel H Perry K W N	2002	Eur Food Res Technol2002，215，：	1
19	Elastofibromadorsi : Review of eightcases显示文摘	Koksel O DemirApaydin F Ayan E	2010	Surg Today2010，40，5：	1
20	Detection of irradiated wheat using the electron paramagnetic resonance显示文摘	DADAYL D SUNNETCIOGLUM M KOKSEL H	1997	Cereal Chemistry1997，74，4：	1

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