41. 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) ↗
42. Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea. (15th October 2019) Authors: Xu, Minwei; Jin, Zhao; Simsek, Senay; Hall, Clifford; Rao, Jiajia; Chen, Bingcan Journal: Food chemistry Issue: Volume 295(2019) Page Start: 579 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
43. Effect of Guar Gum on Processing and Cooking Quality of Nontraditional Pasta. Issue 5 (4th December 2014) Authors: Sandhu, Gurleen K.; Simsek, Senay; Manthey, Frank A. Journal: Journal of food process engineering Issue: Volume 38:Issue 5(2015:Oct.) Page Start: 426 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
44. Effect of isomaltodextrin on dough rheology and bread quality. (17th January 2022) Authors: Fang, Fang; Diatta, Aminata; Simsek, Senay; Torres‐Aguilar, Pablo; Watanabe, Hikaru; Higashiyama, Takanobu; Campanella, Osvaldo H.; Hamaker, Bruce R. Journal: International journal of food science & technology Issue: Volume 57:Number 3(2022) Page Start: 1554 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
45. Effect of Kernel Size and Mill Type on Protein, Milling Yield, and Baking Quality of Hard Red Spring Wheat. Issue 1 (19th January 2015) Authors: Baasandorj, Tsogtbayar; Ohm, Jae‐Bom; Manthey, Frank; Simsek, Senay Journal: Cereal chemistry Issue: Volume 92:Issue 1(2015.) Page Start: 81 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
46. Effect of Mahaleb on Cookie Quality. Issue 4 (4th July 2016) Authors: Herken, Emine Nur; Simsek, Senay; Ohm, Jae‐Bom; Yurdunuseven, Aysun Journal: Journal of food processing and preservation Issue: Volume 41:Issue 4(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
47. Effect of pre‐harvest sprouting on physicochemical changes of proteins in wheat. (27th June 2013) Authors: Simsek, Senay; Ohm, Jae‐Bom; Lu, Haiyan; Rugg, Mory; Berzonsky, William; Alamri, Mohammed S; Mergoum, Mohamed Journal: Journal of the science of food and agriculture Issue: Volume 94:Number 2(2014:Jan. 30) Page Start: 205 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
48. Effect of xanthan gum on processing and cooking quality of nontraditional pasta. (20th April 2015) Authors: Sandhu, Gurleen K.; Simsek, Senay; Manthey, Frank A. Journal: International journal of food science & technology Issue: Volume 50:Number 8(2015:Aug.) Page Start: 1922 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
49. Effects of hazelnut skin, cross‐linked starch, and oxidized starch on wheat flour and dough quality. Issue 2 (11th January 2021) Authors: Durmus, Yusuf; Anil, Munir; Simsek, Senay Journal: Journal of food processing and preservation Issue: Volume 45:Issue 2(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
50. Effects of Kernel Vitreousness and Protein Level on Protein Molecular Weight Distribution, Milling Quality, and Breadmaking Quality in Hard Red Spring Wheat. Issue 4 (14th March 2016) Authors: Baasandorj, Tsogtbayar; Ohm, Jae‐Bom; Simsek, Senay Journal: Cereal chemistry Issue: Volume 93:Issue 4(2016.) Page Start: 426 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗