31. Comparison of physical and chemical properties of wheat flour, fermented yam flour, and unfermented yam flour. Issue 12 (19th November 2018) Authors: Asiyanbi‐Hammed, Tawakalit Tope; Simsek, Senay Journal: Journal of food processing and preservation Issue: Volume 42:Issue 12(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
32. Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health. Issue 3 (13th March 2018) Authors: Awika, Joseph M.; Rose, Devin J.; Simsek, Senay Journal: Food & function Issue: Volume 9:Issue 3(2018) Page Start: 1389 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
33. Cover Image, Volume 44, Issue 8. Issue 8 (13th August 2020) Authors: Malalgoda, Maneka; Ohm, Jae‐Bom; Howatt, Kirk A.; Simsek, Senay Journal: Journal of food biochemistry Issue: Volume 44:Issue 8(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
34. Deciphering the Genetics of Major End-Use Quality Traits in Wheat. Issue 5 (1st May 2019) Authors: Naraghi, Sepehr Mohajeri; Simsek, Senay; Kumar, Ajay; Al Rabbi, S M Hisam; Alamri, Mohammed S; Elias, Elias M; Mergoum, Mohamed Journal: G3 Issue: Volume 9:Issue 5(2019) Page Start: 1405 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
35. Detection and quantitation of immunogenic epitopes related to celiac disease in historical and modern hard red spring wheat cultivars. (30th October 2018) Authors: Malalgoda, Maneka; Meinhardt, Steven W.; Simsek, Senay Journal: Food chemistry Issue: Volume 264(2018) Page Start: 101 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
36. Development of Hexaploid (AABBJJ) Tritipyrums with rearranged Thinopyrum distichum (Thunb.) Á Löve‐derived Genomes. Issue 6 (1st November 2014) Authors: Marais, Francois; Simsek, Senay; Poudel, Roshan Sharma; Cookman, Davey; Somo, Mohamed Journal: Crop science Issue: Volume 54:Issue 6(2014) Page Start: 2619 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
37. Dietary fiber variation in ancient and modern wheat species: Einkorn, emmer, spelt and hard red spring wheat. (March 2022) Authors: Kulathunga, Jayani; Simsek, Senay Journal: Journal of cereal science Issue: Volume 104(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
38. Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?. Issue 2 (13th May 2022) Authors: Brouns, Fred; Geisslitz, Sabrina; Guzman, Carlos; Ikeda, Tatsuya M.; Arzani, Ahmad; Latella, Giovanni; Simsek, Senay; Colomba, Mariastella; Gregorini, Armando; Zevallos, Victor; Lullien‐Pellerin, Valerie; Jonkers, Daisy; Shewry, Peter R. Journal: Nutrition bulletin Issue: Volume 47:Issue 2(2022) Page Start: 157 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
39. Effect of Dark, Hard, and Vitreous Kernel Content on Protein Molecular Weight Distribution and on Milling and Breadmaking Quality Characteristics for Hard Spring Wheat Samples from Diverse Growing Regions. Issue 6 (24th June 2015) Authors: Baasandorj, Tsogtbayar; Ohm, Jae‐Bom; Simsek, Senay Journal: Cereal chemistry Issue: Volume 92:Issue 6(2015.) Page Start: 570 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
40. Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes. (March 2016) Authors: Simsek, Senay; Ohm, Jae-Bom; Cariou, Vincent; Mergoum, Mohamed Journal: Journal of cereal science Issue: Volume 68(2016) Page Start: 164 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗