| The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks) OC Duvarci, G Yazar, JL Kokini Trends in food science & technology 60, 2-11, 2017 | 111 | 2017 |
| LAOS behavior of the two main gluten fractions: Gliadin and glutenin G Yazar, OC Duvarci, S Tavman, JL Kokini Journal of Cereal Science 77, 201-210, 2017 | 68 | 2017 |
| Effect of mixing on LAOS properties of hard wheat flour dough G Yazar, OC Duvarci, S Tavman, JL Kokini Journal of Food Engineering 190, 195-204, 2016 | 65 | 2016 |
| Functional and technological aspects of sourdough fermentation with Lactobacillus sanfranciscensis G Yazar, Ş Tavman Food Engineering Reviews 4 (3), 171-190, 2012 | 56 | 2012 |
| Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties G Yazar, O Duvarci, S Tavman, JL Kokini Journal of Cereal Science 74, 28-36, 2017 | 53 | 2017 |
| Fat replacers in baked products: Their impact on rheological properties and final product quality G Yazar, CM Rosell Critical Reviews in Food Science and Nutrition 63 (25), 7653-7676, 2023 | 48 | 2023 |
| The SAOS, MAOS and LAOS behavior of a concentrated suspension of tomato paste and its prediction using the Bird-Carreau (SAOS) and Giesekus models (MAOS-LAOS) OC Duvarci, G Yazar, JL Kokini Journal of Food Engineering 208, 77-88, 2017 | 44 | 2017 |
| Non-linear rheological properties of soft wheat flour dough at different stages of farinograph mixing G Yazar, O Duvarci, S Tavman, JL Kokini Applied Rheology 26 (5), 1-11, 2016 | 37 | 2016 |
| 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 JC Bonilla, V Ryan, G Yazar, JL Kokini, AK Bhunia Journal of agricultural and food chemistry 66 (16), 4259-4266, 2018 | 31 | 2018 |
| LAOS (large amplitude oscillatory shear) applications for semisolid foods G Yazar, O Caglar Duvarci, M Yildirim Erturk, JL Kokini Rheology of semisolid foods, 97-131, 2019 | 28 | 2019 |
| Probing the distribution of gliadin proteins in dough and baked bread using conjugated quantum dots as a labeling tool S Ansari, F Bozkurt, G Yazar, V Ryan, A Bhunia, J Kokini Journal of Cereal Science 63, 41-48, 2015 | 28 | 2015 |
| Distribution and location of ethanol soluble proteins (Osborne gliadin) as a function of mixing time in strong wheat flour dough using quantum dots as a labeling tool with … F Bozkurt, S Ansari, P Yau, G Yazar, V Ryan, J Kokini Food research international 66, 279-288, 2014 | 27 | 2014 |
| Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network G Yazar, JL Kokini, B Smith Food Chemistry 367, 130729, 2022 | 22 | 2022 |
| Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods G Yazar, I Demirkesen Food Engineering Reviews, 1-30, 2022 | 19 | 2022 |
| Linear and non-linear rheological properties of foods OC Duvarci, G Yazar, H Dogan, JL Kokini Handbook of food engineering, 1-152, 2018 | 13 | 2018 |
| Comparison of mixing and non-linear viscoelastic properties of carob germ glutelins and wheat glutenin G Yazar, JL Kokini, B Smith Food Hydrocolloids 143, 108922, 2023 | 9 | 2023 |
| Wheat flour quality assessment by fundamental non-linear rheological methods: a critical review G Yazar Foods 12 (18), 3353, 2023 | 9 | 2023 |
| Radyo Frekans Isıtma Yöntemi ve Gıda İşlemede Kullanımı G Yazar, F İçier Akademik Gıda 11 (2), 80-93, 2013 | 7 | 2013 |
| Glutensiz yeni ürünlerin geliştirilmesi için hamur reolojisinin doğrusal olmayan yöntemlerle incelenmesi (Doktora Tezi)/ Investigation of dough rheology using non-linear … G Yazar Gıda Mühendisliği Bölümü. Bornova, İzmir: Ege Üniversitesi Fen Bilimleri …, 2016 | 4 | 2016 |
| Impact of Endogenous Lipids on Mechanical Properties of Wheat Gluten Fractions, Gliadin and Glutenin, under Small, Medium, and Large Deformations G Yazar, JL Kokini, B Smith Lipidology 1 (1), 30-51, 2024 | 3 | 2024 |
jozef kokiniProfessor of Food Engineering, Purdue UniversityZweryfikowany adres z purdue.edu