| Utilization of Mixolab® to predict the suitability of flours in terms of cake quality K Kahraman, O Sakıyan, S Ozturk, H Koksel, G Sumnu, A Dubat European Food Research and Technology 227, 565-570, 2008 | 149 | 2008 |
| Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread J Ning, GG Hou, J Sun, X Wan, A Dubat LWT-Food Science and Technology 79, 342-348, 2017 | 147 | 2017 |
| Potential utilization of Mixolab for quality evaluation of bread wheat genotypes H Koksel, K Kahraman, T Sanal, DS Ozay, A Dubat Cereal chemistry 86 (5), 522-526, 2009 | 132 | 2009 |
| Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread N Wang, GG Hou, A Dubat LWT-Food Science and Technology 82, 147-153, 2017 | 110 | 2017 |
| Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication J Ding, GG Hou, BV Nemzer, S Xiong, A Dubat, H Feng Food Chemistry 243, 214-221, 2018 | 103 | 2018 |
| A new AACC International approved method to measure rheological properties of a dough sample A Dubat Cereal Foods World (CFW) 55 (3), 150, 2010 | 87 | 2010 |
| Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution T Liu, GG Hou, M Cardin, L Marquart, A Dubat LWT 77, 1-7, 2017 | 83 | 2017 |
| Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it T Liu, GG Hou, B Lee, L Marquart, A Dubat Journal of Cereal Science 71, 145-152, 2016 | 54 | 2016 |
| AlveoConsistograph handbook M Dubois, A Dubat, B Launay Elsevier, 2016 | 44 | 2016 |
| Современный метод контроля качества зерна и муки по реологическим свойствам теста, определяемым с помощью миксолаб профайлер A Dubat, K Risev Управление реологическими свойствами пищевых продуктов: материалы первой …, 2008 | 43 | 2008 |
| Thermomechanically induced protein aggregation and starch structural changes in wheat flour dough CM Rosell, R Altamirano‐Fortoul, C Don, A Dubat Cereal Chemistry 90 (2), 89-100, 2013 | 40 | 2013 |
| Mixolab: A New Approach to Rheology A Dubat Academic Press, 2016 | 36 | 2016 |
| Le mixolab Profiler: un outil complet pour le controle qualité des blés et des farines A Dubat Industries des Cereales 161, 11-26, 2009 | 31 | 2009 |
| Mixolab applications handbook. Rheological and enzymes analyses A Dubat, N Boinot Chopin Technology, 2012 | 28 | 2012 |
| The importance and impact of starch damage and evolution of measuring methods. A Dubat | 28 | 2007 |
| Mixolab applications handbook A Dubat, N Boinot Rheological and enzymes analyses, 14, 2012 | 26 | 2012 |
| Evaluation of gluten and starch quality parameters with the Chopin–Mixolab and other traditional flour and dough testing instruments RJ Peňa, G Posadas-Romano, BM Espinosa-Garcia, A Dubat Conferencia Internacional Cereales y Productos de Cereales Calidad e …, 2007 | 10 | 2007 |
| Bread wheat milling behavior: effects of genetic and environmental factors, and modeling using grain mechanical resistance traits FX Oury, P Lasme, C Michelet, A Dubat, O Gardet, E Heumez, B Rolland, ... Theoretical and applied genetics 130, 929-950, 2017 | 9 | 2017 |
| Gluten composition, gluten quality, and dough mixing properties (National-Mixograph; Chopin-Mixolab) of high yielding wheats derived from crosses between common (Triticum … RJ Pena, MI Cervantes-Espinoza, JI Ortiz-Monasterio, A Dubat Proceedings of the Eucarpia Cereal Section Cereal Science and Technology for …, 2006 | 8 | 2006 |
| Importance de l'endommagement de l'amidon et évolution des méthodes de mesure A Dubat Industries des céréales, 2-8, 2004 | 8 | 2004 |
Kevser KahramanAbdullah Gul University在 agu.edu.tr 的电子邮件经过验证
