Hüseyin Boz

Akademik Profiller

1. 1
   The Quality Characteristics of Gluten-Free Cake Produced from Maize Starch, Chia and Lentil FloursPlant Foods for Human Nutrition
   2025
2. 2
   Furosine in cereal products – A reviewJournal of Stored Products Research
   2023
3. 3
   Nϵ‐(carboxymethyl)lysine in bakery products: A reviewJournal of Food Science
   2023
4. 4
   Effect of Rice and Chickpea Flours on Physical, Textural, and Sensorial Properties of Pregelatinized Maize Starch CakeStarch - Stärke
   2021
5. 5
   EFFECT OF POTATO FLOUR SUBSTITUTE TO WHEAT FLOUR ON THE PHYSICAL QUALITY PROPERTIES OF CUPCAKEGıda
   2020
6. 6
   Effect of Pregelatinization on Physical, Sensory and Textural Properties of Cakes Produced with Wheat or Corn StarchesAcademic Food Journal
   2018
7. 7
   The Effect of Carob Flour on the Physical, Sensory and Textural Properties of Cocoa CakeIğdır University Journal of the Institute of Science and Technology
   2018
8. 8
   The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest (Eurygaster Integriceps)-Damaged WheatJournal of Food Quality
   2016
9. 9
   The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil)Quality Assurance and Safety of Crops and Foods
   2016
10. 10
    ARABINOXYLANS IN CEREALSJournal of Food
    2015

Yayın listesi ORCID kaydından alındı.