1. Addition of Glucose Oxidase for the Improvement of Refrigerated Dough Quality. Issue 6 (14th November 2014) Authors: Whitney, Kristin; Ohm, Jae‐Bom; Simsek, Senay Journal: Cereal chemistry Issue: Volume 91:Issue 6(2014.) Page Start: 548 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Analysis of molecular weight and structural changes in water-extractable arabinoxylans during the breadmaking process. (30th August 2022) Authors: Nishitsuji, Yasuyuki; Whitney, Kristin; Nakamura, Kenji; Hayakawa, Katsuyuki; Simsek, Senay Journal: Food chemistry Issue: Volume 386(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Analysis of octenylsuccinate rice and tapioca starches: Distribution of octenylsuccinic anhydride groups in starch granules. (15th November 2016) Authors: Whitney, Kristin; Reuhs, Bradley L.; Ovando Martinez, Maribel; Simsek, Senay Journal: Food chemistry Issue: Volume 211(2016) Page Start: 608 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Analysis of Starch in Food Systems by High‐Performance Size Exclusion Chromatography. Issue 2 (18th January 2013) Authors: Ovando‐Martínez, Maribel; Whitney, Kristin; Simsek, Senay Journal: Journal of food science Issue: Volume 78:Issue 2(2013) Page Start: C192 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Changes in structure and solubility of wheat arabinoxylan during the breadmaking process. (December 2020) Authors: Nishitsuji, Yasuyuki; Whitney, Kristin; Nakamura, Kenji; Hayakawa, Katsuyuki; Simsek, Senay Journal: Food hydrocolloids Issue: Volume 109(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Child And Adolescent Hamstrings:Quadriceps Strength Ratio Effects On Running Biomechanics: 2280. (September 2022) Authors: Whitney, Kristin; d'Hemecourt, Pierre; Chanchi, Mayela Leal; Collins, Sara; Stracciolini, Andrea; Lempke, Alexandra Dejong Journal: Medicine and science in sports and exercise Issue: Volume 54(2022)Supplement 2 Page Start: 667 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Physicochemical and multi-scale structural alterations of pea starch induced by supercritical carbon dioxide + ethanol extraction. (15th May 2021) Authors: Vatansever, Serap; Whitney, Kristin; Ohm, Jae-Bom; Simsek, Senay; Hall, Clifford Journal: Food chemistry Issue: Volume 344(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Physicochemical Properties of Octenyl Succinic Esters of Cereal, Tuber and Root Starches. Issue 1 (7th July 2016) Authors: Ovando‐Martinez, Maribel; Whitney, Kristin; Ozsisli, Bahri; Simsek, Senay Journal: Journal of food processing and preservation Issue: Volume 41:Issue 1(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics. (21st July 2020) Authors: Whitney, Kristin; Simsek, Senay Journal: International journal of food science & technology Issue: Volume 55:Number 12(2020) Page Start: 3639 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Reduced Gelatinization, Hydrolysis, and Digestibility in Whole Wheat Bread in Comparison to White Bread. Issue 6 (12th September 2017) Authors: Whitney, Kristin; Simsek, Senay Journal: Cereal chemistry Issue: Volume 94:Issue 6(2017.) Page Start: 991 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗