İrem Saka

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

The effect of bread-making methods on functional and quality characteristics of oat bran blended bread

Marijana B. Saka, Berrin Özkaya, İrem Saka · International Journal of Gastronomy and Food Science · 2021 · 29 citations

Food Chemistry, Quality Characteristics, Food Structure +7

Potential utilization of bulgur bran as a source of dietary fiber in cookies

İrem Saka, Hazım Özkaya, Berrin Özkaya · Cereal Chemistry · 2020 · 20 citations

Nutrition, Food Analysis, Fiber Source +16

Effect of radio frequency processing on physical, chemical, rheological and bread-baking properties of white and whole wheat flour

İrem Saka, Hüseyin Topçam, Ezgi Son et al. · LWT · 2021 · 20 citations

Radio Frequency, Bread-baking Properties, Radiofrequency Heating +3

Usability of microfluidized flaxseed as a functional additive in bread

İrem Saka, Burcu Baumgartner, Berrin Özkaya · Journal of the Science of Food and Agriculture · 2021 · 19 citations