| 1 |
Effect of screw configuration and raw material on some properties of barley extrudates
Altan A, McCarthy KL, Maskan M
Journal of Food Engineering, 92(4), 377, 2009 |
| 2 |
Evaluation of snack foods from barley-tomato pomace blends by extrusion processing
Altan A, McCarthy KL, Maskan M
Journal of Food Engineering, 84(2), 231, 2008 |
| 3 |
Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions
Altan A, McCarthy KL, Maskan M
Journal of Food Engineering, 89(1), 24, 2008 |
| 4 |
Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: colour degradation and kinetics
Maskan M
Journal of Food Engineering, 72(3), 218, 2006 |
| 5 |
Air drying characteristics of solid waste (pomace) of olive oil processing
Gogus F, Maskan M
Journal of Food Engineering, 72(4), 378, 2006 |
| 6 |
Effect of processing on hydration kinetics of three wheat products of the same variety
Maskan M
Journal of Food Engineering, 52(4), 337, 2002 |
| 7 |
Effect of concentration and drying processes on color change of grape juice and leather (pestil)
Maskan A, Kaya S, Maskan M
Journal of Food Engineering, 54(1), 75, 2002 |
| 8 |
Hot air and sun drying of grape leather (pestil)
Maskan A, Kaya S, Maskan M
Journal of Food Engineering, 54(1), 81, 2002 |
| 9 |
Effect of cooking on the drying behaviour of tarhana dough, a wheat flour-yoghurt mixture
Ibanoglu S, Maskan M
Journal of Food Engineering, 54(2), 119, 2002 |
| 10 |
Kinetics of colour change of kiwifruits during hot air and microwave drying
Maskan M
Journal of Food Engineering, 48(2), 169, 2001 |
