Enriched Turkish noodles (Erişte) with stabilized wheat germ: Chemical, nutritional and cooking properties

13 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).

1. 2022 Degradation kinetic modeling of bioactive compounds and enzyme activity in wheat germ during stabilizationCitations 31 · OpenAlex
2. 2022 Glutenfree traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristicsCitations 9 · OpenAlex
3. 2024 Use of waste fermented black carrot powder dried by different methods as a substitute in noodle productionCitations 4 · OpenAlex
4. 2024 Use of waste fermented black carrot powder dried by different methods as a substitute in noodle productionCitations 4 · OpenAlex
5. 2024 Use of waste fermented black carrot powder dried by different methods as a substitute in noodle productionCitations 4 · OpenAlex
6. 2024 Use of waste fermented black carrot powder dried by different methods as a substitute in noodle productionCitations 4 · OpenAlex
7. 2024 Use of waste fermented black carrot powder dried by diferent methods as a substitute in noodle productionCitations 4 · OpenAlex
8. 2025 Valorization of Avocado Leaf as a By-Product of the Avocado Fruit: Nutritional, Textural, and Sensory Properties of Gluten-Free Erişte (Turkish Noodles)Citations 2 · OpenAlex
9. 2026 Effects of gelatinization process on some physicochemical parameters, pasting characteristics and some nutritional properties of pulsed based flour blendsCitations 1 · OpenAlex
10. 2026 Effects of gelatinization process on some physicochemical parameters, pasting characteristics and some nutritional properties of pulsed based flour blendsCitations 1 · OpenAlex