Gülüm Şümnü

Rheological properties of gluten-free bread formulations

İlkem Demirkesen, Behiç Mert, Gülüm Şümnü et al. · Journal of Food Engineering · 2009 · 314 citations

Rheology, Food Structure, Food Engineering +1

Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

Elif Turabi, Gülüm Şümnü, Serpil Şahin · Food Hydrocolloids · 2007 · 258 citations · Full text

Utilization of chestnut flour in gluten-free bread formulations

İlkem Demirkesen, Behiç Mert, Gülüm Şümnü et al. · Journal of Food Engineering · 2010 · 210 citations · Full text

Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package

Gülüm Şümnü, Leyla Nesrin Kahyaoğlu · International Journal of Biological Macromolecules · 2020 · 204 citations

Nanomedicine, Edible Film, Engineering +11

Physical properties of food.

Serpil Şahin, Gülüm Şümnü · 2009 · 202 citations

Nutrition, Food Physic, Food Structure +6