Filiz Koksel

ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 13

Top Venues

Foods (Basel, Switzerland)

Journal of food science

Journal of the science of food and agriculture

University of Manitoba

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Manitoba

Canada

Assistant Professor :: Food and Human Nutritional Sciences Department

Publications

Ravinder Singh, Maria Guerrero, Michael T Nickerson, Filiz Koksel
Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil protein. Journal of food science 89 (4) (2024)
Siwen Luo, Jitendra Paliwal, Filiz Koksel
Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents. Foods (Basel, Switzerland) 13 (15) (2024)
Siwen Luo, Jitendra Paliwal, Filiz Koksel
Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents. Foods (Basel, Switzerland) 13 (15) (2024)
Ravinder Singh, Maria Guerrero, Michael T Nickerson, Filiz Koksel
Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil protein. Journal of food science 89 (4) (2024)
Ravinder Singh, Maria Guerrero, Michael T Nickerson, Filiz Koksel
Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil protein. Journal of food science (2024)
Nasibeh Y Sinaki, Jitendra Paliwal, Filiz Koksel
Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes. Foods (Basel, Switzerland) 12 (4) (2023)
Nasibeh Y Sinaki, Jitendra Paliwal, Filiz Koksel
Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes. Foods (Basel, Switzerland) 12 (4) (2023)
Nasibeh Y Sinaki, Jitendra Paliwal, Filiz Koksel
Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes. Foods (Basel, Switzerland) 12 (4) (2023)
Buket Cetiner, Vladimir P Shamanin, Zeynep Hazal Tekin-Çakmak, Inna V Pototskaya, Filiz Koksel, Sergey S Shepelev, Amanzhol N Aydarov, Bayram Ozdemir, Alexey I Morgounov, Hamit Koksel
Utilization of Intermediate Wheatgrass ( Thinopyrum intermedium ) as an Innovative Ingredient in Bread Making. Foods (Basel, Switzerland) 12 (11) (2023)
Ravinder Singh, Cheng-Chia Yu, Guan-Wei Chen, Ching-Hsueh Chen, Nasibeh Y Sinaki, Jenshinn Lin, Filiz Koksel
Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals. Foods (Basel, Switzerland) 11 (21) (2022)
Nasibeh Y Sinaki, Mustafa Tugrul Masatcioglu, Jitendra Paliwal, Filiz Koksel
Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks. Foods (Basel, Switzerland) 11 (1) (2021)
Siwen Luo, Filiz Koksel
Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking. Journal of food science 85 (9) (2020)
Mustafa Tugrul Masatcioglu, Filiz Koksel
Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking. Journal of the science of food and agriculture 99 (15) (2019)

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Publication Activity (10 Years)

Top Topics

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Filiz Koksel