Prof. ARZU BAŞMAN

Publication Network

Published journal articles indexed by SCI, SSCI, and AHCI

Development of SYBR green-based real time PCR assays for detection and quantification of adulteration in wheat-based composite breads and their in-house validation

YILMAZ R., BAYRAÇ C., BAŞMAN A., KÖKSEL H.

JOURNAL OF CEREAL SCIENCE, vol.85, pp.91-97, 2019 (SCI-Expanded)

Infrared drying: A promising technique for bulgur production

SAVAS K., BAŞMAN A.

JOURNAL OF CEREAL SCIENCE, vol.68, pp.31-37, 2016 (SCI-Expanded) Sustainable Development

Effects of infrared treatment on tocopherols, total phenolics and antioxidant activity of soybean samples

YALÇIN Ş., BAŞMAN A.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.8, no.2, pp.273-281, 2016 (SCI-Expanded)

Physicochemical properties of infrared heat-moisture treated wheat starch

ISMAILOGLU S. O., BAŞMAN A.

STARCH-STARKE, vol.68, pp.67-75, 2016 (SCI-Expanded)

Effects of infrared heat-moisture treatment on physicochemical properties of corn starch

Ismailoglu S. O., BAŞMAN A.

STARCH-STARKE, vol.67, pp.528-539, 2015 (SCI-Expanded)

Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples

YALCIN S., BAŞMAN A.

FOOD CHEMISTRY, vol.169, pp.203-210, 2015 (SCI-Expanded)

Quick-boiling noodle production by using infrared drying

BAŞMAN A., YALCIN S.

JOURNAL OF FOOD ENGINEERING, vol.106, no.3, pp.245-252, 2011 (SCI-Expanded)

The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

ŞÜMNÜ S. G., Koksel F., ŞAHİN S., BAŞMAN A., Meda V.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.45, no.1, pp.87-93, 2010 (SCI-Expanded)

Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle

YALÇIN S. S., BAŞMAN A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.43, no.9, pp.1637-1644, 2008 (SCI-Expanded)

Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum

YALÇIN S. S., BAŞMAN A.

JOURNAL OF FOOD QUALITY, vol.31, no.4, pp.465-479, 2008 (SCI-Expanded)

Evaluation of molecular weight distribution, pasting and functional properties, and enzyme resistant starch content of acid-modified corn starches

KÖKSEL H., Ozturk S., Kahraman K., BAŞMAN A., Ozbas O. Z., Ryu G.

FOOD SCIENCE AND BIOTECHNOLOGY, vol.17, no.4, pp.755-760, 2008 (SCI-Expanded)

Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment

KÖKSEL H., Masatcioglu T., Kahraman K., Ozturk S., BAŞMAN A.

JOURNAL OF CEREAL SCIENCE, vol.47, no.2, pp.275-282, 2008 (SCI-Expanded)

Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations

BAŞMAN A., Ozturk S., Kahraman K., KÖKSEL H.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.11, no.4, pp.762-772, 2008 (SCI-Expanded)

Effect of acid modification and heat treatments on resistant starch formation and functional properties of corn starch

Koeksel H., BAŞMAN A., Kahraman K., Ozturk S.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.10, no.4, pp.691-702, 2007 (SCI-Expanded)

Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti

BAŞMAN A., Koksel H., Atli A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.223, no.4, pp.547-551, 2006 (SCI-Expanded)

Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of lentils

Celik S., Yalcin E., BAŞMAN A., Koksel H.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol.55, no.8, pp.641-648, 2004 (SCI-Expanded)

Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of dry bean and chickpea

Celik S., BAŞMAN A., Yalcin E., Koksel H.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.10, no.4, pp.410-415, 2004 (SCI-Expanded)

Effects of extrusion variables on the properties of waxy hulless barley extrudates

Koksel H., Ryu G., BAŞMAN A., Demiralp H., Ng P.

NAHRUNG-FOOD, vol.48, no.1, pp.19-24, 2004 (SCI-Expanded)

Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads

BAŞMAN A., Koksel H., Ng P.

JOURNAL OF FOOD SCIENCE, vol.68, no.8, pp.2453-2460, 2003 (SCI-Expanded)

Development of a bulgur-like product using extrusion cooking

Koksel H., Ryu G., Ozboy-Ozbas B., BAŞMAN A., Ng P.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.83, no.7, pp.630-636, 2003 (SCI-Expanded)

Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours

BAŞMAN A., Koksel H., Ng P.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.215, no.5, pp.419-424, 2002 (SCI-Expanded)

Effects of transglutaminase on SDS-PAGE patterns of wheat, soy, and barley proteins and their blends

BAŞMAN A., Koksel H., Ng P.

JOURNAL OF FOOD SCIENCE, vol.67, no.7, pp.2654-2658, 2002 (SCI-Expanded)

Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka

BAŞMAN A., Koksel H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.212, no.2, pp.198-202, 2001 (SCI-Expanded)

Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran

BAŞMAN A., Koksel H.

CEREAL CHEMISTRY, vol.76, no.4, pp.506-511, 1999 (SCI-Expanded)

Effects of cultivar and environment on beta-glucan content and malting quality of Turkish barleys

Ozkara R., Basman A., Koksel H., Celik S.

JOURNAL OF THE INSTITUTE OF BREWING, vol.104, no.4, pp.217-220, 1998 (SCI-Expanded)

Refereed Congress / Symposium Publications in Proceedings

Utilization of rapid visco analyzer for assessing the effect of different levels of transglutaminase on gluten quality

BAŞMAN A., Koksel H., Ng P.

8th International Gluten Workshop, Viterbo, Italy, 8 - 10 September 2003, pp.345-348

Publications & Works

Published journal articles indexed by SCI, SSCI, and AHCI

Refereed Congress / Symposium Publications in Proceedings