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gauze yazar
(1 results)?
Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review.
Foods. 2023 Sep 7;12(18):3353. doi: 10.3390/foods12183353.
Foods. 2023.
PMID: 37761062
Free PMC article.
Review.
Fat replacers in baked products: their impact on rheological properties and final product quality.
Yazar G, Rosell CM.
Yazar G, et al.
Crit Rev Food Sci Nutr. 2023;63(25):7653-7676. doi: 10.1080/10408398.2022.2048353. Epub 2022 Mar 14.
Crit Rev Food Sci Nutr. 2023.
PMID: 35285734
Review.
Item in Clipboard
Identification of gluten-like proteins in selected pod bearing leguminous tree seeds.
Taghvaei M, Smith B, Yazar G, Bean S, Tilley M, Ioerger B.
Taghvaei M, et al. Among authors: yazar g.
PLoS One. 2021 Apr 5;16(4):e0249427. doi: 10.1371/journal.pone.0249427. eCollection 2021.
PLoS One. 2021.
PMID: 33819280
Free PMC article.
Item in Clipboard
Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network.
Yazar G, Kokini JL, Smith B.
Yazar G, et al.
Food Chem. 2022 Jan 15;367:130729. doi: 10.1016/j.foodchem.2021.130729. Epub 2021 Jul 29.
Food Chem. 2022.
PMID: 34365245
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Conjugation of Specifically Developed Antibodies for High- and Low-Molecular-Weight Glutenins with Fluorescent Quantum Dots as a Tool for Their Detection in Wheat Flour Dough.
Bonilla JC, Ryan V, Yazar G, Kokini JL, Bhunia AK.
Bonilla JC, et al. Among authors: yazar g.
J Agric Food Chem. 2018 Apr 25;66(16):4259-4266. doi: 10.1021/acs.jafc.7b05711. Epub 2018 Apr 11.
J Agric Food Chem. 2018.
PMID: 29616813
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