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Seçil Türksoy

Observed names: S. Turksoy, Secil TURKSOY, Secil Turksoy, Seçil TÜRKSOY, Seçil Uzel
Institution: Hitit Üniversitesi
ORCID: 0000-0001-5763-2744
Observed ORCID: 0000-0001-5763-2744
OpenAlex ID: A5060887864
Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality
2011 · Secil TURKSOY, Berrin ÖZKAYA · Food Science and Technology Research · 91
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Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran
2017 · H. Özkaya, B. Özkaya, et al. · Journal of Agricultural and Food Chemistry · 59
Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages
2017 · Berrin Özkaya, Secil Turksoy, et al. · Food Chemistry · 56
Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics
2016 · Berrin Özkaya, Secil Turksoy, et al. · Innovative Food Science & Emerging Technologies · 54
Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins
2021 · Secil Turksoy, Merve Yildirim Erturk, et al. · Journal of Food Engineering · 32
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Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough
2020 · Secil Turksoy, Merve Y. Erturk, et al. · Journal of Cereal Science · 31
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Tarımda Sürdürülebilirlik ve Gıda Güvenliği
2023 · Çağla Kayişoğlu, Seçil Türksoy · Uludağ Üniversitesi Ziraat Fakültesi dergisi/Bursa uludağ üniversitesi ziraat fakültesi dergisi · 23
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Assessment of dietary exposure to deoxynivalenol and fumonisin in the population of infants and toddlers in Turkey
2020 · Saziye Ezgi Kirimker, Secil Turksoy, et al. · Food and Chemical Toxicology · 21
Determination of aflatoxins and ochratoxin A in wheat from different regions of Turkey by HPLC with fluorescence detection
2020 · S. Turksoy, B. Kabak · Acta Alimentaria · 15
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Effect of black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) fiber addition on the composition and quality characteristics of cookies
2011 · Seçil Türksoy, Şule Keskin, et al. · Journal of Food Agriculture & Environment · 13
Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties
2023 · Secil Turksoy, Mustafa Guzel, et al. · Cereal Chemistry · 10
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A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique—GlutoPeak
2022 · Secil Turksoy, Demet Onar · Foods · 10
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The effect of wheat variety and flour extraction rate on phytic acid content of bread.
2010 · Seçil Türksoy, Berrin Özkaya, et al. · Journal of Food Agriculture & Environment · 9
Tam Tane Baklagi̇l Unlarinin Ki̇myasal, Fonksi̇yonel Ve Reoloji̇k Özelli̇kleri̇ni̇n Beli̇rlenmesi̇
2017 · Seçil Türksoy · GIDA / THE JOURNAL OF FOOD · 2
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Ozon Uygulamasinin Tahil Ve Ürünleri̇ Üzeri̇ndeki̇ Etki̇leri̇
2023 · Çağla KAYİŞOĞLU, Seçil TÜRKSOY · GIDA / THE JOURNAL OF FOOD · 1
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Meyve ve sebze lif konsantreleri ilavesinin hamurun reolojik özellikleri ve bisküvi kalitesine etkileri
2011 · Seçil Türksoy, Berrin Özkaya · 1
Hasat Sonrasi Yeşi̇l Teknoloji̇ Yaklaşimi Olarak Ozon Uygulamasinin Ekmekli̇k Buğdayin (triticum Aestvum) Yağ Asi̇di̇ Kompozi̇syonuna Etki̇si̇
2026 · Çağla Kayişoğlu, Elif Nur Göksu, et al. · GIDA / THE JOURNAL OF FOOD
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Methodologies for the development of cereals and pseudocereals for improved quality and nutritional value
2023 · Mustafa Guzel, Nihal Guzel, et al. · Elsevier eBooks
Contributors
2023 · Vladimir Aćin, Melekşen Akın, et al. · Elsevier eBooks
Determination of chemical, functional and rheological properties of whole legume flours.
2018 · Seçil Türksoy · GIDA - Journal of Food
Works count: 20
Citation count: 428
H-index: 10
I10-index: 12
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