Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking von Masatcioglu, Mustafa Tugrul, Koksel, Filiz

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Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks von Sinaki, Nasibeh Y, Masatcioglu, Mustafa Tugrul, Paliwal, Jitendra, Koksel, Filiz

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Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks von Luo, Siwen, Chan, Elyssa, Masatcioglu, Mustafa Tugrul, Erkinbaev, Chyngyz, Paliwal, Jitendra, Koksel, Filiz

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Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking von Li, Xiang, Masatcioglu, Mustafa Tugrul, Koksel, Filiz

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Extrusion cooking of immature rice grain: under-utilized by-product of rice milling process von Albayrak, Barış Burak, Tuncel, Necati Barış, Yılmaz Tuncel, Neşe, Masatcıoğlu, Mustafa Tuğrul

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Effects of formulation, extrusion cooking conditions, and CO₂ injection on the formation of acrylamide in corn extrudates von Masatcioglu, Mustafa Tugrul, Gokmen, Vural, Ng, Perry K W, Koksel, Hamit

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Effects of formulation, extrusion cooking conditions, and CO^sub 2^ injection on the formation of acrylamide in corn extrudates von Masatcioglu, Mustafa Tugrul, Gokmen, Vural, Ng, Perry KW, Koksel, Hamit

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Effects of formulation, extrusion cooking conditions, and CO 2 injection on the formation of acrylamide in corn extrudates von Masatcioglu, Mustafa Tugrul, Gokmen, Vural, Ng, Perry K W, Koksel, Hamit

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Effects of formulation, extrusion cooking conditions, and CO sub( 2) injection on the formation of acrylamide in corn extrudates von Masatcioglu, Mustafa Tugrul, Gokmen, Vural, Ng, Perry KW, Koksel, Hamit

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RASFF SİSTEMİNDE TAHIL VE FIRINCILIK ÜRÜNLERİNİN AFLATOKSİN VE OKRATOKSİN A DÜZEYLERİ VE HATAY YÖRESİ BUĞDAYLARININ BU MİKOTOKSİNLER AÇISINDAN DEĞERLENDİRİLMESİ von SAĞLAM, Aydın, MASATCIOĞLU, Mustafa Tuğrul

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AVRUPA BİRLİĞİ VE TÜRKİYE KAYNAKLI GIDALARDA 2009–2018 YILLARI ARASINDA RASFF BİLDİRİMLERİ von SAĞLAM, Aydın, MASATCIOĞLU, Mustafa Tuğrul

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NORMAL, MUMLU (WAXY) VE YÜKSEK AMİLOZLU NİŞASTALAR VE GIDALARDAKİ FONKSİYONEL ÖZELLİKLERİ von YALÇIN, Erkan, MASATCIOĞLU, Mustafa Tuğrul, CINDIK, Betül

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RASFF sisteminde tahıl ve fırıncılık ürünlerinin aflatoksin ve okratoksin a düzeyleri ve Hatay yöresi buğdaylarının bu mikotoksinler açısından değerlendirilmesi von Sağlam,Aydın, Masatcıoğlu,Mustafa Tuğrul

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Avrupa Birliği ve Türkiye kaynaklı gıdalarda 2009–2018 yılları arasında RASFF bildirimleri von Sağlam,Aydın, Masatcıoğlu,Mustafa Tuğrul

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Normal, mumlu (waxy) ve yüksek amilozlu nişastalar ve gıdalardaki fonksiyonel özellikleri von Yalçın,Erkan, Masatcıoğlu,Mustafa Tuğrul, Cındık,Betül

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