Masatcioglu MT - Search Results

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Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks.

Sinaki NY, Masatcioglu MT, Paliwal J, Koksel F. Sinaki NY, et al. Among authors: masatcioglu mt. Foods. 2021 Dec 24;11(1):38. doi: 10.3390/foods11010038. Foods. 2021. PMID: 35010164 Free PMC article.

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking.

Masatcioglu MT, Koksel F. Masatcioglu MT, et al. J Sci Food Agric. 2019 Dec;99(15):6796-6805. doi: 10.1002/jsfa.9964. Epub 2019 Sep 18. J Sci Food Agric. 2019. PMID: 31368528

Extrusion cooking of immature rice grain: under-utilized by-product of rice milling process.

Albayrak BB, Tuncel NB, Yılmaz Tuncel N, Masatcıoğlu MT. Albayrak BB, et al. Among authors: masatcioglu mt. J Food Sci Technol. 2020 Aug;57(8):2905-2915. doi: 10.1007/s13197-020-04322-8. Epub 2020 Mar 12. J Food Sci Technol. 2020. PMID: 32624596 Free PMC article.

Effects of formulation, extrusion cooking conditions, and CO₂ injection on the formation of acrylamide in corn extrudates.

Masatcioglu MT, Gokmen V, Ng PK, Koksel H. Masatcioglu MT, et al. J Sci Food Agric. 2014 Sep;94(12):2562-8. doi: 10.1002/jsfa.6598. Epub 2014 Mar 7. J Sci Food Agric. 2014. PMID: 24497201

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