Mustafa Yaman

A simplified HPLC method for determination of tryptophan in some cereals and legumes

Senem Akkuş Çevikkalp, Gül Biringen Löker, Mustafa Yaman et al. · Food Chemistry · 2015 · 115 citations

Food Chemistry, Nutrition, Agricultural Chemistry +8

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Hilal Demirkesen-Bicak, Mustafa Yaman, Salih Karasu et al. · Foods · 2021 · 91 citations · Full text

Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties

Betul Gizem Acan, Kubra Bursa, Ömer Said Toker et al. · LWT · 2020 · 64 citations

Food Chemistry, Grape Pomace Usage, Food Colloid +8

Different responses of protein synthesis to refeeding in various muscles of fasted chicks

Mustafa Yaman, Kazumi Kita, J. Okumura · British Poultry Science · 2000 · 62 citations

Determination of the most potent precursors of advanced glycation end products (AGEs) in chips, crackers, and breakfast cereals by high performance liquid chromatography (HPLC) using precolumn derivatization with 4-nitro-1,2-phenlenediamine

Serdar Cengiz, Cemalettin Kişmiroğlu, Nur Çebi et al. · Microchemical Journal · 2020 · 52 citations

Food Chemistry, Potent Precursors, Engineering +14