| Predicting the cookie quality of flours by using Mixolab® S Ozturk, K Kahraman, B Tiftik, H Koksel European Food Research and Technology 227, 1549-1554, 2008 | 150 | 2008 |
| 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 | 148 | 2008 |
| 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 | 129 | 2009 |
| Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches S Ozturk, H Koksel, K Kahraman, PKW Ng European Food Research and Technology 229, 115-125, 2009 | 119 | 2009 |
| Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids BN Okumus, Z Tacer-Caba, K Kahraman, D Nilufer-Erdil Food chemistry 240, 550-558, 2018 | 114 | 2018 |
| 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 | 89 | 2008 |
| Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies K Kahraman, E Aktas-Akyildiz, S Ozturk, H Koksel Journal of Cereal Science 90, 102851, 2019 | 55 | 2019 |
| Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content K Kahraman, H Koksel, PKW Ng Food Chemistry 174, 173-179, 2015 | 55 | 2015 |
| 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 |
| Optimization of resistant starch formation from high amylose corn starch by microwave irradiation treatments and characterization of starch preparations S Mutlu, K Kahraman, S Öztürk International journal of biological macromolecules 95, 635-642, 2017 | 47 | 2017 |
| In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran M Aribas, K Kahraman, H Koksel Journal of functional foods 65, 103778, 2020 | 45 | 2020 |
| Electron beam technology for modifying the functional properties of maize starch MR Nemţanu, R Minea, K Kahraman, H Koksel, PKW Ng, MI Popescu, ... Nuclear Instruments and Methods in Physics Research Section A: Accelerators …, 2007 | 35 | 2007 |
| 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 | 31 | 2017 |
| Effects of germination on the physicochemical and nutritional characteristics of lentil and its utilization potential in cookie-making B Oskaybaş-Emlek, A Özbey, K Kahraman Journal of Food Measurement and Characterization 15 (5), 4245-4255, 2021 | 29 | 2021 |
| 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 |
| Clarification of Apple Juice Using New Generation Nanocomposite Membranes Fabricated with TiO2 and Al2O3 Nanoparticles SS Severcan, N Uzal, K Kahraman Food and Bioprocess Technology 13 (3), 391-403, 2020 | 18 | 2020 |
| Emulsion and pasting properties of resistant starch with locust bean gum and their utilization in low fat cookie formulations A Basman, S Ozturk, K Kahraman, H Koksel International Journal of Food Properties 11 (4), 762-772, 2008 | 15 | 2008 |
| Modelling the effects of debranching and microwave irradiation treatments on the properties of high amylose corn starch by using response surface methodology S Mutlu, K Kahraman, S Severcan, S Öztürk Food biophysics 13, 263-273, 2018 | 14 | 2018 |
| Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X‑ray pattern, FT-IR spectra and … A Korkut, K Kahraman Journal of Food Measurement and Characterization 15, 1693-1702, 2021 | 13 | 2021 |
| Characterization of Local Sorghum (Sorghum bicolor L.) Population Grains in Terms of Nutritional Properties and Evaluation by GT Biplot Approach M Kaplan, H Kale, YM Kardes, K Karaman, K Kahraman, MF Yılmaz, ... Starch‐Stärke 72 (3-4), 1900232, 2020 | 13 | 2020 |
