In vitro digestibility, glycaemic index and bile acid-binding capacity of foods containing different types of resistant starch in comparison with the commercial resistant starches
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol. 15, no. 3, pp. 68–76
Seher Serin, Sedat Sayar
Antioxidant efficiency of citrus peels on oxidative stability during repetitive deep-fat frying: Evaluation with EPR and conventional methods
JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 45, no. 7, pp. 1–10
Sema Aydın, Ülkü Sayın, Mahmut Özgür Sezer, Sedat Sayar
Relationship between Spaghetti Prices and Quality Parameters in Pasta Market
Akademik Gıda, vol. 18, no. 2, pp. 135–142
Seher Serin, Koray Yarım, Sedat Sayar
Potential of date seeds as a functional food components
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol. 12, no. 3, pp. 1904–1909
Gülden Gökşen, Özge Durkan, Sedat Sayar, Hacı İbrahim Ekiz
In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components
food chemistry, vol. 230, no. , pp. 182–188
Selen Çalışkantürk, Demet Güzel Günay, Demet Günay, Sedat Sayar
The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product
FOOD SCIENCE AND TECHNOLOGY, vol. 37, no. 1, pp. 25–32
Seher Serin, Sedat Sayar
Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking
International Agrophysics, vol. 30, no. 1, pp. 75–81
Sedat Sayar, Mahir Turhan, Hamit Köksel
Partial substitution of sodium chloride by potassium chloride in bread effect on dough and bread properties
Quality Assurance and Safety of Crops & Foods, vol. 8, no. 4, pp. 609–616
Sedat Sayar, Ferruh Erdoğdu, Gozde Eydemir, Gözde Eydemir, Elif Nayman
Date seeds: proximately composition and binding of bile acid in vitro
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Gülden Gökşen, Özge Durkan, Erdoğan Ayşe Elif, Hacı İbrahim Ekiz, Sedat Sayar
Effect of Cooking Methods on Selected Physicochemical and Nutritional Properties of Barlotto Bean Chickpea Faba Bean and White Kidney Bean
Journal of Food Science and Technology, vol. 49, no. 1, pp. 89–95
Demet Güzel, Sedat Sayar
Solid Loss During Water Absorption of Chickpea Cicer arietinum L
Journal of Food Process Engineering, vol. 34, no. 4, pp. 1172–1186
Sedat Sayar, Hamit Köksel, Mahir Turhan
Textural and Bile Acid Binding of Muffins Impacted by Oat ß Glucan with Different Molecular Weights
Cereal Chemistry, vol. 88, no. 6, pp. 564–569
Sedat Sayar, Jean Luc Jannink, Pamela J White
Digestion Profiles and Some Physicochemical Properties of Native and Modified Borlotti Bean Chickpea and White Kidney Bean Starches
Food Research International, vol. 43, no. 8, pp. 2132–2137
Demet Güzel, Sedat Sayar
Digestion Residues of Typical and High ß Glucan Oat Flours Provide Substrates for In Vitro Fermentation
Journal of Agricultural and Food Chemistry, vol. 55, no. 13, pp. 5306–5311
Sedat Sayar, Jean L Jannink, Pamela June White
In Vitro Bile Acid Binding Activity Within Flour Fractions From Oat Lines With Typical and High ß Glucan Amounts
Journal of Agricultural and Food Chemistry, vol. 54, no. 14, pp. 5142–5148
Sedat Sayar, Jean L Jannink, Pamela June White
A potential method for determining in situ gelatinization temperature of starch using initial water transfer rate in whole cereals
Journal of Food Engineering, vol. 76, no. 3, pp. 427–432
Sevım Sagol, Sevim Sağol, Mahir Turhan, Sedat Sayar
The Effects of Protein Rich Fraction and Defatting on Pasting Behavior of Chickpea Starch
Starch - Stärke, vol. 57, no. 12, pp. 599–604
Sedat Sayar, Mahir Turhan, Hamit Köksel
In Vitro Bile Acid Binding of Flours From Oat Lines Varying in Percentage and Molecular Weight Distribution of ß Glucan
Journal of Agricultural and Food Chemistry, vol. 53, no. 22, pp. 8797–8803
Sedat Sayar, Jean L Jannink, Pamela June White
The Effects Of Protein Rich Fraction and Defatting on Pasting Behaviour Chickpea Starch
Starch/Staerke, vol. 57, no. 12, pp. 599–604
Sedat Sayar, Hamit Köksel, Mahir Turhan
Application of unreacted-core model to in situ gelatinization of chickpea starch
Journal of Food Engineering, vol. 60, no. 4, pp. 349–356
Sedat Sayar, Mahir Turhan, Hamit Köksel
Application of Peleg model to study water absorption in chickpea during soaking
Journal of Food Engineering, vol. 53, no. 2, pp. 153–159
Mahir Turhan, Sedat Sayar, Sundaram Gunasekaran, Sundaram Gunasekararn
Analysis of chickpea soaking by simultaneous water transfer and water–starch reaction
Journal of Food Engineering, vol. 50, no. 2, pp. 91–98
Sedat Sayar, Mahir Turhan, Gunasekaran Sundaram, Sundaram Gunasekaran
First Derivative Spectrophotometric Determination of Ponceau 4R Sunset Yellow and Tartrazine in Confectionery Products Food
FOOD CHEMISTRY, vol. 61, no. 3, pp. 367–372
Sedat Sayar, Yüksel Özdemir
First derivative spectrophotometric determination of tartrazine and amaranth or carmaoisin in binary mixtures
CHIMICA ACTA TURCICA, vol. 26, no. , pp. 35–40
Ayşe Arzu Akkan, Yüksel Özdemir, Sedat Sayar
First-derivative spectrophotometric determination of ponceau 4R, sunset yellow and tartrazine in confectionery products
Food Chemistry, vol. 61, no. 3, pp. 367–372
Sedat Sayar, Yüksel Özdemir
Determination of Ponceau 4R and Tartrazine in various food samples by Derivative Spectrophotometry
FOOD CHEMISTRY, vol. , no. 21, pp. 182–
Sedat Sayar, Yüksel Özdemir
Determination of Ponceau 4R and tartrazine in various food samples by derivative spectrophotometric methods
Turkish Journal of Chemistry, vol. 21, no. 1, pp. 182–187
Sedat Sayar, Yüksel Özdemir
NOHUTTA TANE (TOHUM) KABUĞUNUN TÜM TANENİN FİZİKSEL, KİMYASAL VE BESLENME ÖZELLİKLERİ ÜZERİNE ETKİSİ
GIDA / THE JOURNAL OF FOOD, vol. 42, no. 4, pp. 468–476
Selen Çalışkantürk, Sedat Sayar
Effect of seed coat on the physical, chemical and nutrition property
Journal Of Food, vol. , no. , pp. –
Sedat Sayar, Selen Çalışkantürk
First Derivative Spectrophotometric Determination of tartrazine and Amaranth or Carmoisine in Binary Mixtures
Chimica Acta Turcica, vol. , no. 26, pp. 35–39
Sedat Sayar, Yüksel Özdemir
1997 Determination of Ponceau 4R and Tartrazine in various food samples by Derivative Spectrophotometry
Turkish Journal of Chemistry,, vol. 21, no. , pp. 182–187
Yüksel Özdemir, Sedat Sayar