Sensory profile and quality of chemically leavened gluten‐free sorghum bread containing different starches and hydrocolloids von Ari Akin, Pervin, Miller, Rebecca, Jaffe, Taylor, Koppel, Kadri, Ehmke, Laura

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The impact of different hydrocolloids on gluten-free bazlama bread quality von Ari Akin, Pervin, Brummer, Yolanda, Joye, Iris J., Ergün, Namuk, Peyronel, Fernanda, Ramdath, Dan, Cui, Steve W.

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Improving microbial quality of wheat flour using ethanol-water mixture as a tempering solution von Ari Akin, Pervin, Tayyarcan, Emine Kübra, Evran, Şefika, Boyaci, Ismail Hakki

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The use of bacteriophage cocktails to reduce Salmonella Enteritidis in hummus von Tayyarcan, Emine Kubra, Evran, Sefika, Ari Akin, Pervin, Acar Soykut, Esra, Boyaci, Ismail Hakki

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Starch–Hydrocolloid Interaction in Chemically Leavened Gluten‐Free Sorghum Bread von Ari Akin, Pervin, Miller, Rebecca A.

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Factors Influencing Zein–Whole Sorghum Flour Dough Formation and Bread Quality von Akin, Pervin Ari, Bean, Scott R., Smith, Brennan M., Tilley, Michael

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Intercropping Perennial Fruit Trees and Annual Field Crops with Aromatic and Medicinal Plants (MAPs) in the Mediterranean Basin von Marotti, Ilaria, Whittaker, Anne, Bağdat, Reyhan Bahtiyarca, Akin, Pervin Ari, Ergün, Namuk, Dinelli, Giovanni

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Sorghum Flour Application in Bread: Technological Challenges and Opportunities von Ari Akin, Pervin, Demirkesen, Ilkem, Bean, Scott R, Aramouni, Fadi, Boyaci, Ismail Hakkı

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Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy von Akin, Pervin Ari, Sezer, Banu, Sanal, Turgay, Apaydin, Hakan, Koksel, Hamit, Boyaci, İsmail Hakkı

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Use of tea fibers as a source of dietary fiber in wheat flour and bread von Arı Akın, Pervin, Tayfun, Kübra Elif, Tamer, Uğur, Boyacı, İsmail Hakkı

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