Berrin Özkaya

Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality

Secil Turksoy, Berrin Özkaya · Food Science and Technology Research · 2011 · 86 citations · Full text

Food Chemistry, Nutrition, Dietary Fiber +12

Functional and physical properties of cookies enriched with dephytinized oat bran

Burcu Baumgartner, Berrin Özkaya, İrem Saka et al. · Journal of Cereal Science · 2018 · 86 citations

Food Chemistry, Dephytinized Oat Bran, Functional Property +6

Barley Bulgur: Effect of Processing and Cooking on Chemical Composition

Hamit Köksel, M. J. Edney, Berrin Özkaya · Journal of Cereal Science · 1999 · 65 citations

Food Chemistry, Nutrition, Engineering +11

BOX- BEHNKEN experimental design in factorial experiments: The importance of bread for nutrition and health

Mustafa Agâh Tekindal, Hülya Bayrak, Berrin Özkaya et al. · 2012 · 61 citations

Food Choice, Nutrition, Behavioral Sciences +15

Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran

Hazım Özkaya, Berrin Özkaya, Burcu Duman et al. · Journal of Agricultural and Food Chemistry · 2017 · 54 citations

Food Chemistry, Nutrition, Agricultural Chemistry +15