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Ilkem Demirkesen

Showing results (1-10 of 9) with videos related to

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Critical Reviews in Food Science and Nutrition|January 22, 2019
The applications of microfluidization in cereals and cereal-based products: An overviewIlkem Demirkesen Mert
Critical Reviews in Food Science and Nutrition|August 7, 2019
Recent developments of oleogel utilizations in bakery productsIlkem Demirkesen, Behic Mert
Food Chemistry|January 19, 2016
Reducing saturated fat with oleogel/shortening blends in a baked productBehic Mert, Ilkem Demirkesen
Critical Reviews in Food Science and Nutrition|September 28, 2020
Recent strategies for tackling the problems in gluten-free diet and productsIlkem Demirkesen, Berrin Ozkaya
Foods (Basel, Switzerland)|August 26, 2022
Sorghum Flour Application in Bread: Technological Challenges and OpportunitiesPervin Ari Akin, Ilkem Demirkesen, Scott R Bean, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|January 12, 2019
The false positive effect of residue of sulphur sources on dithiocarbamate analysis based on CS<sub>2</sub> measurementSinan Arslan, Ilkem Demirkesen Mert, Sema Yiğitkaya, et al.
Carbohydrate Polymers|May 12, 2023
Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and saltsHadis Rostamabadi, Dagmara Bajer, Ilkem Demirkesen, et al.
Food Chemistry|June 29, 2024
Improving physicochemical and nutritional attributes of rice starch through green modification techniquesHadis Rostamabadi, Meral Yildirim-Yalcin, Ilkem Demirkesen, et al.
Food Chemistry: X|October 2, 2023
Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starchHadis Rostamabadi, Ilkem Demirkesen, Bengi Hakgüder Taze, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Critical Reviews in Food Science and Nutrition|January 22, 2019
The applications of microfluidization in cereals and cereal-based products: An overviewIlkem Demirkesen Mert
Critical Reviews in Food Science and Nutrition|August 7, 2019
Recent developments of oleogel utilizations in bakery productsIlkem Demirkesen, Behic Mert
Food Chemistry|January 19, 2016
Reducing saturated fat with oleogel/shortening blends in a baked productBehic Mert, Ilkem Demirkesen
Critical Reviews in Food Science and Nutrition|September 28, 2020
Recent strategies for tackling the problems in gluten-free diet and productsIlkem Demirkesen, Berrin Ozkaya
Foods (Basel, Switzerland)|August 26, 2022
Sorghum Flour Application in Bread: Technological Challenges and OpportunitiesPervin Ari Akin, Ilkem Demirkesen, Scott R Bean, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|January 12, 2019
The false positive effect of residue of sulphur sources on dithiocarbamate analysis based on CS<sub>2</sub> measurementSinan Arslan, Ilkem Demirkesen Mert, Sema Yiğitkaya, et al.
Carbohydrate Polymers|May 12, 2023
Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and saltsHadis Rostamabadi, Dagmara Bajer, Ilkem Demirkesen, et al.
Food Chemistry|June 29, 2024
Improving physicochemical and nutritional attributes of rice starch through green modification techniquesHadis Rostamabadi, Meral Yildirim-Yalcin, Ilkem Demirkesen, et al.
Food Chemistry: X|October 2, 2023
Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starchHadis Rostamabadi, Ilkem Demirkesen, Bengi Hakgüder Taze, et al.
Pageof 1