Nadide Seyhun

Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave‐baked cakes

Nadide Seyhun, Gülüm Şümnü, Serpil Şahin · Food / Nahrung · 2003 · 69 citations · Full text

Agriculture, Food Science, Food Chemistry +13

Effects of Different Starch Types on Retardation of Staling of Microwave-baked Cakes

Nadide Seyhun, Gülüm Şümnü, Serpil Şahin · Food and Bioproducts Processing · 2005 · 67 citations · Full text

Agriculture, Food Science, Nutritional Sciences +11

Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven

Semin Özge Özkoç, Nadide Seyhun · Food and Bioprocess Technology · 2015 · 54 citations

Agriculture, Food Science, Nutrition +11

Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree

Nadide Seyhun, Hosahalli S. Ramaswamy, Gülüm Şümnü et al. · Journal of Food Engineering · 2008 · 53 citations · Full text

Agriculture, Food Science, Heat Transfer +13

Ohmic Tempering of Frozen Potato Puree

Nadide Seyhun, Hosahalli S. Ramaswamy, Songming Zhu et al. · Food and Bioprocess Technology · 2012 · 36 citations

Agriculture, Food Science, Food Preservation +9