Kevser Kahraman

Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids

Bahar Nur Okumuş, Zeynep Tacer-Caba, Kevser Kahraman et al. · Food Chemistry · 2017 · 128 citations

Food Chemistry, Brown Lentil, Different Lipids/fatty Acids

Potential Utilization of Mixolab for Quality Evaluation of Bread Wheat Genotypes

Hamit Köksel, Kevser Kahraman, Turgay Şanal et al. · Cereal Chemistry · 2009 · 112 citations

Nutrition, Engineering, Food Analysis +19

Utilization of Mixolab® to predict the suitability of flours in terms of cake quality

Kevser Kahraman, Özge Şakıyan, Serpil Öztürk et al. · European Food Research and Technology · 2007 · 111 citations · Full text

Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches

Serpil Öztürk, Hamit Köksel, Kevser Kahraman et al. · European Food Research and Technology · 2009 · 104 citations

Food Chemistry, Heat Treatments, High-amylose Corn Starches +5

Predicting the cookie quality of flours by using Mixolab®

Serpil Öztürk, Kevser Kahraman, Bengihan Tiftik et al. · European Food Research and Technology · 2008 · 100 citations

Food Chemistry, Nutrition, Cookie Quality +3