| Starch–Hydrocolloid Interaction in Chemically Leavened Gluten‐Free Sorghum Bread P Ari Akin, RA Miller Cereal chemistry 94 (5), 897-902, 2017 | 24 | 2017 |
| Use of tea fibers as a source of dietary fiber in wheat flour and bread P Arı Akın, KE Tayfun, U Tamer, İH Boyacı Cereal Chemistry 98 (5), 1049-1058, 2021 | 18 | 2021 |
| Analysis of corn and sorghum flour mixtures using laser‐induced breakdown spectroscopy PA Akın, B Sezer, SR Bean, K Peiris, M Tilley, H Apaydın, İH Boyacı Journal of the Science of Food and Agriculture 101 (3), 1076-1084, 2021 | 18 | 2021 |
| Sorghum flour application in bread: Technological challenges and opportunities P Ari Akin, I Demirkesen, SR Bean, F Aramouni, IH Boyaci Foods 11 (16), 2466, 2022 | 16 | 2022 |
| Sensory profile and quality of chemically leavened gluten‐free sorghum bread containing different starches and hydrocolloids P Ari Akin, R Miller, T Jaffe, K Koppel, L Ehmke Journal of the Science of Food and Agriculture 99 (9), 4391-4396, 2019 | 16 | 2019 |
| Zein functionality in viscoelastic dough for baked food products SR Bean, PA Akin, FM Aramouni Journal of Cereal Science 100, 103270, 2021 | 15 | 2021 |
| The use of bacteriophage cocktails to reduce Salmonella Enteritidis in hummus EK Tayyarcan, S Evran, PA Akin, EA Soykut, IH Boyaci LWT 154, 112848, 2022 | 12 | 2022 |
| Factors Influencing Zein–Whole Sorghum Flour Dough Formation and Bread Quality PA Akin, SR Bean, BM Smith, M Tilley Journal of food science 84 (12), 3522-3534, 2019 | 12 | 2019 |
| Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy PA Akin, B Sezer, T Sanal, H Apaydin, H Koksel, İH Boyaci Journal of cereal science 92, 102920, 2020 | 11 | 2020 |
| Improving microbial quality of wheat flour using ethanol-water mixture as a tempering solution PA Akin, EK Tayyarcan, Ş Evran, IH Boyaci Journal of Cereal Science 111, 103673, 2023 | 2 | 2023 |
| Intercropping Perennial Fruit Trees and Annual Field Crops with Aromatic and Medicinal Plants (MAPs) in the Mediterranean Basin I Marotti, A Whittaker, RB Bağdat, PA Akin, N Ergün, G Dinelli Sustainability 15 (15), 12054, 2023 | 1 | 2023 |
| Chemically leavened gluten free sorghum bread P Ari Akin Kansas State University, 2017 | 1 | 2017 |
| The Impact of Different Hydrocolloids on Gluten-Free Bazlama Bread Quality PA Akin, Y Brummer, IJ Joye, N Ergün, F Peyronel, D Ramdath, SW Cui Food Hydrocolloids, 110236, 2024 | | 2024 |
| Quality Characteristics of Durum Wheats Grown in Central Anatolia FÜ Canay, A Özer, PA Akın, S Uygun IV.INTERNATIONAL PLANT BREEDING CONGRESS (Plant Breeding for the Future …, 2022 | | 2022 |
| Evaluation of Quality Parameters of Different Barley Varieties A Özer, PA Akın, S Uygun, H Yaman IV. INTERNATIONAL PLANT BREEDING CONGRESS (Plant Breeding for the Future …, 2022 | | 2022 |
| Effect of Genotypic Variation on Bread and Flour Quality in Wheat PA Akin, A Özer, CG Sürücü, S Uygun, H Yaman IV. INTERNATIONAL PLANT BREEDING CONGRESS (Plant Breeding for the Future …, 2022 | | 2022 |
