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Journal of the Science of Food and Agriculture|March 1, 2025
Pea-based bulgur: a nutrient-rich and high-protein plant-based food productBuket CetinerAdvances in Food and Nutrition Research|September 26, 2025
Intermediate wheatgrass (Thinopyrum intermedium): An innovative and sustainable ingredient in cereal-based foodsBuket Cetiner, Filiz Koksel, Alexey Morgounov, et al.Foods (Basel, Switzerland)|February 13, 2025
A Functional Flatbread (Bazlama): High in Beta-Glucan and Plant-Based Protein ContentSeda Beyaz, Buket Cetiner, Kubra Ozkan, et al.Foods (Basel, Switzerland)|January 26, 2024
A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley FlourHamit Koksel, Zeynep Hazal Tekin-Cakmak, Sena Oruc, et al.Foods (Basel, Switzerland)|September 28, 2023
Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat BreadsHamit Koksel, Buket Cetiner, Vladimir P Shamanin, et al.Foods (Basel, Switzerland)|June 10, 2023
Utilization of Intermediate Wheatgrass (Buket Cetiner, Vladimir P Shamanin, Zeynep H Tekin-Cakmak, et al.Pageof 1