| Year |
Citation |
Score |
| 2021 |
Kulathunga J, Reuhs BL, Zwinger S, Simsek S. Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat. Foods (Basel, Switzerland). 10. PMID 33918335 DOI: 10.3390/foods10040761 |
0.688 |
|
| 2020 |
Rahman MM, Simsek S. Go clean label: replacement of commercial dough strengtheners with hard red spring wheat flour in bread formulations. Journal of Food Science and Technology. 57: 3581-3590. PMID 32903984 DOI: 10.1007/S13197-020-04390-W |
0.377 |
|
| 2020 |
Malalgoda M, Ohm JB, Howatt KA, Green A, Simsek S. Effects of pre-harvest glyphosate use on protein composition and shikimic acid accumulation in spring wheat. Food Chemistry. 332: 127422. PMID 32623129 DOI: 10.1016/J.Foodchem.2020.127422 |
0.319 |
|
| 2020 |
Malalgoda M, Ohm JB, Howatt KA, Simsek S. Pre-harvest glyphosate application and effects on wheat starch chemistry: Analysis from application to harvest. Journal of Food Biochemistry. e13330. PMID 32557639 DOI: 10.1111/Jfbc.13330 |
0.318 |
|
| 2020 |
Snelling J, Malekmohammadi S, Bergholz TM, Ohm J, Simsek S. Evaluation of Vacuum Steam Treatment of Hard Red Spring Wheat on flour quality and reduction of Escherichia coli O121 and Salmonella Enteritidis PT30. Journal of Food Protection. PMID 31928423 DOI: 10.4315/Jfp-19-491 |
0.327 |
|
| 2020 |
Asiyanbi-Hammed TT, Simsek S. Quality and Storage Characteristics of Hot Press Tortilla Prepared from Yam-Wheat Composite Flour Food and Nutrition Sciences. 11: 235-254. DOI: 10.4236/Fns.2020.114018 |
0.349 |
|
| 2020 |
Malalgoda M, Ohm J, Ransom JK, Howatt K, Simsek S. Effects of Pre-Harvest Glyphosate Application on Spring Wheat Quality Characteristics Agriculture. 10: 111. DOI: 10.3390/Agriculture10040111 |
0.32 |
|
| 2020 |
Simsek S. Clean‐Label Bread: Using Hard Red Spring Wheat to Replace Dough Improvers in Whole Wheat Bread Journal of Food Processing and Preservation. DOI: 10.1111/Jfpp.14920 |
0.308 |
|
| 2020 |
Nishitsuji Y, Whitney K, Nakamura K, Hayakawa K, Simsek S. Changes in structure and solubility of wheat arabinoxylan during the breadmaking process Food Hydrocolloids. 109: 106129. DOI: 10.1016/J.Foodhyd.2020.106129 |
0.369 |
|
| 2020 |
López AMM, Manthey FA, Simsek S. Wet milling of deoxynivalenol contaminated wheat: Effect on physicochemical properties of starch Cereal Chemistry. 97: 293-303. DOI: 10.1002/Cche.10245 |
0.327 |
|
| 2019 |
Malalgoda M, Ohm JB, Ransom J, Green A, Howatt K, Simsek S. PRE-HARVEST GLYPHOSATE APPLICATION DURING WHEAT CULTIVATION: EFFECTS ON WHEAT STARCH PHYSICOCHEMICAL PROPERTIES. Journal of Agricultural and Food Chemistry. PMID 31869217 DOI: 10.1021/Acs.Jafc.9B06456 |
0.32 |
|
| 2019 |
Malalgoda M, Ohm JB, Simsek S. Celiac Antigenicity of Ancient Wheat Species. Foods (Basel, Switzerland). 8. PMID 31842464 DOI: 10.3390/Foods8120675 |
0.308 |
|
| 2019 |
Kumar A, Mantovani EE, Simsek S, Jain S, Elias EM, Mergoum M. Genome wide genetic dissection of wheat quality and yield related traits and their relationship with grain shape and size traits in an elite × non-adapted bread wheat cross. Plos One. 14: e0221826. PMID 31532783 DOI: 10.1371/Journal.Pone.0221826 |
0.326 |
|
| 2019 |
Xu M, Jin Z, Simsek S, Hall C, Rao J, Chen B. Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea. Food Chemistry. 295: 579-587. PMID 31174798 DOI: 10.1016/J.Foodchem.2019.05.167 |
0.305 |
|
| 2019 |
Mohajeri Naraghi S, Simsek S, Kumar A, Al Rabbi SMH, Alamri MS, Elias EM, Mergoum M. Deciphering the Genetics of Major End-Use Quality Traits in Wheat. G3 (Bethesda, Md.). PMID 30804024 DOI: 10.1534/G3.119.400050 |
0.303 |
|
| 2019 |
Mendis M, Leclerc E, Reuhs BL, Simsek S. Structure driven immunomodulatory properties of xylo-/arabinoxylo-oligosaccharides and arabinoxylans in RAW264.7 macrophages Bioactive Carbohydrates and Dietary Fibre. 17: 100177. DOI: 10.1016/J.Bcdf.2019.01.001 |
0.694 |
|
| 2019 |
Anderson C, Simsek S. A novel combination of methods for the extraction and purification of arabinoxylan from byproducts of the cereal industry Journal of Food Measurement and Characterization. 13: 1049-1057. DOI: 10.1007/S11694-018-00020-4 |
0.315 |
|
| 2019 |
Malalgoda M, Ohm J, Manthey FA, Elias EM, Simsek S. Quality characteristics and protein composition of durum wheat cultivars released in the last 50 years Cereal Chemistry. 96: 508-519. DOI: 10.1002/Cche.10151 |
0.344 |
|
| 2018 |
Anderson C, Simsek S. What Are the Characteristics of Arabinoxylan Gels Food and Nutrition Sciences. 9: 818-833. DOI: 10.4236/Fns.2018.97061 |
0.322 |
|
| 2018 |
Wang Y, Jin Z, Barr J, Gillespie J, Simsek S, Horsley RD, Schwarz PB. Micro-Malting for the Quality Evaluation of Rye (Secale cereale) Genotypes Fermentation. 4: 50. DOI: 10.3390/Fermentation4030050 |
0.342 |
|
| 2018 |
Asiyanbi‐Hammed TT, Simsek S. Comparison of physical and chemical properties of wheat flour, fermented yam flour, and unfermented yam flour Journal of Food Processing and Preservation. 42: 13844-13844. DOI: 10.1111/Jfpp.13844 |
0.374 |
|
| 2018 |
Baasandorj T, Ohm J, Dykes L, Simsek S. Evaluation of the quality scoring system of hard red spring wheat using four different roller mills International Journal of Food Properties. 21: 1017-1030. DOI: 10.1080/10942912.2018.1477160 |
0.304 |
|
| 2018 |
Rahardjo CP, Gajadeera CS, Simsek S, Annor G, Schoenfuss TC, Marti A, Ismail BP. Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium) Journal of Cereal Science. 83: 266-274. DOI: 10.1016/J.Jcs.2018.09.002 |
0.389 |
|
| 2018 |
Ohm J, Simsek S, Mergoum M. Variation of protein MWD parameters and their associations with free asparagine concentration and quality characteristics in hard red spring wheat Journal of Cereal Science. 79: 154-159. DOI: 10.1016/J.Jcs.2017.09.014 |
0.337 |
|
| 2018 |
Khalid KH, Manthey F, Simsek S. Centrifugal milling of wheat bran Cereal Chemistry. 95: 330-341. DOI: 10.1002/Cche.10037 |
0.31 |
|
| 2018 |
Malalgoda M, Ohm J, Meinhardt S, Simsek S. Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheat Cereal Chemistry. 95: 226-238. DOI: 10.1002/Cche.10014 |
0.305 |
|
| 2017 |
Escalante-Aburto A, de Dios Figueroa-Cárdenas J, Véles-Medina JJ, Ponce-García N, Hernández-Estrada ZJ, Rayas-Duarte P, Simsek S. Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests International Agrophysics. 31: 307-315. DOI: 10.1515/Intag-2016-0062 |
0.353 |
|
| 2017 |
Herken EN, Simsek S, Ohm J, Yurdunuseven A. Effect of Mahaleb on Cookie Quality Journal of Food Processing and Preservation. 41. DOI: 10.1111/Jfpp.13032 |
0.385 |
|
| 2017 |
Balic R, Miljkovic T, Ozsisli B, Simsek S. Utilization of Modified Wheat and Tapioca Starches as Fat Replacements in Bread Formulation Journal of Food Processing and Preservation. 41. DOI: 10.1111/Jfpp.12888 |
0.326 |
|
| 2017 |
Ovando‐Martinez M, Whitney K, Ozsisli B, Simsek S. Physicochemical Properties of Octenyl Succinic Esters of Cereal, Tuber and Root Starches Journal of Food Processing and Preservation. 41. DOI: 10.1111/Jfpp.12872 |
0.354 |
|
| 2017 |
Khalid KH, Manthey F, Simsek S. Whole Grain Wheat Flour Production Using an Ultracentrifugal Mill Cereal Chemistry. 94: 1001-1007. DOI: 10.1094/Cchem-05-17-0117-R |
0.345 |
|
| 2017 |
Whitney K, Simsek S. Reduced Gelatinization, Hydrolysis, and Digestibility in Whole Wheat Bread in Comparison to White Bread Cereal Chemistry. 94: 991-1000. DOI: 10.1094/Cchem-05-17-0116-R |
0.363 |
|
| 2017 |
Khalid KH, Ohm J, Simsek S. Whole wheat bread: Effect of bran fractions on dough and end-product quality Journal of Cereal Science. 78: 48-56. DOI: 10.1016/J.Jcs.2017.03.011 |
0.346 |
|
| 2016 |
Mendis M, Leclerc E, Simsek S. Arabinoxylan hydrolyzates as immunomodulators in lipopolysaccharide-induced RAW264.7 macrophages. Food & Function. PMID 27359277 DOI: 10.1039/C6Fo00500D |
0.318 |
|
| 2016 |
Whitney K, Reuhs BL, Ovando Martinez M, Simsek S. Analysis of octenylsuccinate rice and tapioca starches: Distribution of octenylsuccinic anhydride groups in starch granules. Food Chemistry. 211: 608-15. PMID 27283674 DOI: 10.1016/J.Foodchem.2016.05.096 |
0.683 |
|
| 2016 |
Amarasinghe CC, Simsek S, Brûlé-Babel A, Fernando WG. Analysis of deoxynivalenol and deoxynivalenol-3-glucosides content in Canadian spring wheat cultivars inoculated with Fusarium graminearum. Food Additives & Contaminants. Part a, Chemistry, Analysis, Control, Exposure & Risk Assessment. PMID 27264644 DOI: 10.1080/19440049.2016.1198050 |
0.367 |
|
| 2016 |
Ransom J, Simsek S, Schatz B, Eriksmoen E, Mehring G, Mutukwa I. Effect of a Post-Anthesis Foliar Application of Nitrogen on Grain Protein and Milling and Baking Quality of Spring Wheat American Journal of Plant Sciences. 7: 2505-2514. DOI: 10.4236/Ajps.2016.717218 |
0.314 |
|
| 2016 |
Mergoum M, Simsek S, Zhong S, Acevedo M, Friesen TL, Alamri MS, Xu S, Liu Z. Elgin-ND spring wheat: A newly adapted cultivar to the north-central plains of the united states with high agronomic and quality performance Journal of Plant Registrations. 10: 130-134. DOI: 10.3198/Jpr2015.07.0044Crc |
0.32 |
|
| 2016 |
Lindgren A, Simsek S. Evaluation of Hard Red Spring Wheat Mill Stream Fractions Using Solvent Retention Capacity Test Journal of Food Processing and Preservation. 40: 131-139. DOI: 10.1111/Jfpp.12590 |
0.375 |
|
| 2016 |
Simsek S, Martinez MO. Quality of Dough and Bread Prepared with Sea Salt or Sodium Chloride Journal of Food Process Engineering. 39: 44-52. DOI: 10.1111/Jfpe.12197 |
0.324 |
|
| 2016 |
Baasandorj T, Ohm J, Simsek S. Effects of Kernel Vitreousness and Protein Level on Protein Molecular Weight Distribution, Milling Quality, and Breadmaking Quality in Hard Red Spring Wheat Cereal Chemistry. 93: 426-434. DOI: 10.1094/Cchem-09-15-0181-R |
0.379 |
|
| 2016 |
Hammed AM, Ozsisli B, Simsek S. Utilization of Microvisco-Amylograph to Study Flour, Dough, and Bread Qualities of Hydrocolloid/Flour Blends International Journal of Food Properties. 19: 591-604. DOI: 10.1080/10942912.2015.1038721 |
0.321 |
|
| 2016 |
Figueroa-Cárdenas JdD, Escalante-Aburto A, Véles-Medina JJ, Hernández-Estrada ZJ, Rayas-Duarte P, Simsek S, Ponce-García N. Viscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation tests Journal of Cereal Science. 69: 207-212. DOI: 10.1016/J.Jcs.2016.03.002 |
0.335 |
|
| 2016 |
Simsek S, Ohm J, Cariou V, Mergoum M. Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes Journal of Cereal Science. 68: 164-171. DOI: 10.1016/J.Jcs.2016.01.003 |
0.326 |
|
| 2015 |
Simsek S, Ovando-Martinez M, Marefati A, Sjӧӧ M, Rayner M. Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches. Food Research International (Ottawa, Ont.). 75: 41-49. PMID 28454971 DOI: 10.1016/J.Foodres.2015.05.034 |
0.388 |
|
| 2015 |
Mendis M, Simsek S. Production of structurally diverse wheat arabinoxylan hydrolyzates using combinations of xylanase and arabinofuranosidase. Carbohydrate Polymers. 132: 452-9. PMID 26256370 DOI: 10.1016/J.Carbpol.2015.05.083 |
0.314 |
|
| 2015 |
Echeverry-Solarte M, Kumar A, Kianian S, Simsek S, Alamri MS, Mantovani EE, McClean PE, Deckard EL, Elias E, Schatz B, Xu SS, Mergoum M. New QTL alleles for quality-related traits in spring wheat revealed by RIL population derived from supernumerary × non-supernumerary spikelet genotypes. Tag. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik. 128: 893-912. PMID 25740563 DOI: 10.1007/S00122-015-2478-0 |
0.305 |
|
| 2015 |
Sandhu GK, Simsek S, Manthey FA. Effect of Guar Gum on Processing and Cooking Quality of Nontraditional Pasta Journal of Food Process Engineering. 38: 426-436. DOI: 10.1111/Jfpe.12173 |
0.367 |
|
| 2015 |
Sandhu GK, Simsek S, Manthey FA. Effect of xanthan gum on processing and cooking quality of nontraditional pasta International Journal of Food Science and Technology. 50: 1922-1932. DOI: 10.1111/Ijfs.12813 |
0.36 |
|
| 2015 |
Hammed AM, Ozsisli B, Ohm J, Simsek S. Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour Cereal Chemistry. 92: 466-474. DOI: 10.1094/Cchem-12-14-0262-R |
0.365 |
|
| 2015 |
Baasandorj T, Ohm J, Simsek S. Effect of Dark, Hard, and Vitreous Kernel Content on Protein Molecular Weight Distribution and on Milling and Breadmaking Quality Characteristics for Hard Spring Wheat Samples from Diverse Growing Regions Cereal Chemistry. 92: 570-577. DOI: 10.1094/Cchem-12-14-0249-R |
0.377 |
|
| 2015 |
Baasandorj T, Ohm J, Manthey F, Simsek S. Effect of Kernel Size and Mill Type on Protein, Milling Yield, and Baking Quality of Hard Red Spring Wheat Cereal Chemistry. 92: 81-87. DOI: 10.1094/Cchem-12-13-0259-R |
0.382 |
|
| 2015 |
Peña Edl, Ohm J, Simsek S, Manthey FA. Physicochemical Changes in Nontraditional Pasta During Cooking Cereal Chemistry. 92: 578-587. DOI: 10.1094/Cchem-01-15-0014-R |
0.393 |
|
| 2014 |
Simsek S, Ohm JB, Lu H, Rugg M, Berzonsky W, Alamri MS, Mergoum M. Effect of Pre-Harvest Sprouting on Physicochemical Properties of Starch in Wheat. Foods (Basel, Switzerland). 3: 194-207. PMID 28234313 DOI: 10.3390/Foods3020194 |
0.318 |
|
| 2014 |
Jaswir I, Monsur HA, Simsek S, Amid A, Alam Z, bin Salleh MN, Tawakalit AH, Octavianti F. Cytotoxicity and inhibition of nitric oxide in lipopolysaccharide induced mammalian cell lines by aqueous extracts of brown seaweed. Journal of Oleo Science. 63: 787-94. PMID 25007746 DOI: 10.5650/Jos.Ess13185 |
0.305 |
|
| 2014 |
Simons CW, Hunt-Schmidt E, Simsek S, Hall C, Biswas A. Texturized pinto bean protein fortification in straight dough bread formulation. Plant Foods For Human Nutrition (Dordrecht, Netherlands). 69: 235-40. PMID 24848458 DOI: 10.1007/S11130-014-0421-1 |
0.355 |
|
| 2014 |
Simsek S, Ohm JB, Lu H, Rugg M, Berzonsky W, Alamri MS, Mergoum M. Effect of pre-harvest sprouting on physicochemical changes of proteins in wheat. Journal of the Science of Food and Agriculture. 94: 205-12. PMID 23674491 DOI: 10.1002/Jsfa.6229 |
0.339 |
|
| 2014 |
Chong HH, Simsek S, Reuhs BL. Chemical Properties of Pectin from Industry Hot and Cold Break Tomato Products Food and Nutrition Sciences. 2014: 1162-1167. DOI: 10.4236/Fns.2014.513126 |
0.696 |
|
| 2014 |
Ovando-Martínez M, Guzmán-Maldonado SH, Simsek S, Bello-Pérez LA, Osorio-Díaz P. Effect of Water Regimes on Dietary Fiber, Polyphenols and Antioxidant Capacity of Black and Pinto Beans Agricultural Sciences. 2014: 342-352. DOI: 10.4236/As.2014.54036 |
0.305 |
|
| 2014 |
Simsek S, Ov M, Martinez o, Daglioglu O, Guner KG, Gecgel U. Physicochemical Properties of Starch from a Cereal-Based FermentedFood (Tarhana) Journal of Nutrition and Food Sciences. 4: 1-6. DOI: 10.4172/2155-9600.1000263 |
0.356 |
|
| 2014 |
Echeverry-Solarte M, Kumar A, Kianian S, Mantovani EE, Simsek S, Alamri MS, Mergoum M. Genome-wide genetic dissection of supernumerary spikelet and related traits in common wheat Plant Genome. 7. DOI: 10.3835/Plantgenome2014.03.0013 |
0.326 |
|
| 2014 |
Mergoum M, Simsek S, Zhong S, Acevedo M, Friesen TL, Singh PK, Adhikari TB, Alamri MS, Frohberg RC. 'Velva' spring wheat: An adapted cultivar to north-central plains of the United States with high agronomic and quality performance Journal of Plant Registrations. 8: 32-37. DOI: 10.3198/Jpr2013.06.0026Crc |
0.316 |
|
| 2014 |
Whitney K, Ohm JB, Simsek S. Addition of glucose oxidase for the improvement of refrigerated dough quality Cereal Chemistry. 91: 548-553. DOI: 10.1094/Cchem-03-14-0052-R |
0.315 |
|
| 2014 |
Macharia GK, Peña RJ, Simsek S, Anderson JA. Variation at glutenin subunit loci, single kernel characterization and evaluation of grain protein in East African bread wheat varieties Euphytica. 197: 409-421. DOI: 10.1007/S10681-014-1077-5 |
0.348 |
|
| 2013 |
Ovando-Martínez M, Ozsisli B, Anderson J, Whitney K, Ohm JB, Simsek S. Analysis of deoxynivalenol and deoxynivalenol-3-glucoside in hard red spring wheat inoculated with Fusarium graminearum. Toxins. 5: 2522-32. PMID 24351715 DOI: 10.3390/Toxins5122522 |
0.322 |
|
| 2013 |
Simsek S, Wood K, Reuhs BL. Structural analysis of succinoglycan oligosaccharides from Sinorhizobium meliloti strains with different host compatibility phenotypes. Journal of Bacteriology. 195: 2032-8. PMID 23457246 DOI: 10.1128/Jb.00009-13 |
0.663 |
|
| 2013 |
Ovando-Martínez M, Whitney K, Simsek S. Analysis of starch in food systems by high-performance size exclusion chromatography. Journal of Food Science. 78: C192-8. PMID 23330715 DOI: 10.1111/1750-3841.12037 |
0.375 |
|
| 2013 |
Ovando-Martínez M, Whitney K, Reuhs BL, Doehlert DC, Simsek S. Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch Food Research International. 52: 17-25. DOI: 10.1016/J.Foodres.2013.02.035 |
0.651 |
|
| 2013 |
Simsek S, Whitney K, Ohm JB. Analysis of Cereal Starches by High-Performance Size Exclusion Chromatography Food Analytical Methods. 6: 181-190. DOI: 10.1007/S12161-012-9424-4 |
0.352 |
|
| 2013 |
Tsilo TJ, Nygard G, Khan K, Simsek S, Hareland GA, Chao S, Anderson JA. Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat Euphytica. 194: 293-302. DOI: 10.1007/S10681-013-0906-2 |
0.306 |
|
| 2012 |
Simsek S, Ovando-Martínez M, Whitney K, Bello-Pérez LA. Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch. Food Chemistry. 134: 1796-803. PMID 23442623 DOI: 10.1016/J.Foodchem.2012.03.078 |
0.34 |
|
| 2012 |
Doehlert DC, Simsek S, McMullen MS. Extraction of β-glucan from oats for soluble dietary fiber quality analysis Cereal Chemistry. 89: 230-236. DOI: 10.1094/Cchem-08-11-0103 |
0.311 |
|
| 2012 |
Simsek S, Burgess K, Whitney KL, Gu Y, Qian SY. Analysis of Deoxynivalenol and Deoxynivalenol-3-glucoside in wheat Food Control. 26: 287-292. DOI: 10.1016/J.Foodcont.2012.01.056 |
0.314 |
|
| 2012 |
Sandhu HPS, Manthey FA, Simsek S. Ozone gas affects physical and chemical properties of wheat (Triticum aestivum L.) starch Carbohydrate Polymers. 87: 1261-1268. DOI: 10.1016/J.Carbpol.2011.09.003 |
0.34 |
|
| 2011 |
Ovando-Martínez M, Osorio-Díaz P, Whitney K, Bello-Pérez LA, Simsek S. Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes. Food Chemistry. 129: 358-365. PMID 30634238 DOI: 10.1016/J.Foodchem.2011.04.084 |
0.353 |
|
| 2011 |
Tsilo TJ, Simsek S, Ohm JB, Hareland GA, Chao S, Anderson JA. Quantitative trait loci influencing endosperm texture, dough-mixing strength, and bread-making properties of the hard red spring wheat breeding lines. Genome / National Research Council Canada = Gã©Nome / Conseil National De Recherches Canada. 54: 460-70. PMID 21615298 DOI: 10.1139/G11-012 |
0.306 |
|
| 2011 |
Simsek S, Whitney KL, Ohm JB, Anderson J, Mergoum M. Refrigerated dough quality: effect of environment and genotypes of hard red spring wheat. Journal of Food Science. 76: S101-7. PMID 21535707 DOI: 10.1111/J.1750-3841.2010.01895.X |
0.375 |
|
| 2011 |
Mergoum M, Simsek S, Frohberg RC, Rasmussen JB, Friesen TL, Adhikari T. 'Barlow': A high-quality and high-yielding hard red spring wheat cultivar adapted to the North Central Plains of the USA Journal of Plant Registrations. 5: 62-67. DOI: 10.3198/Jpr2010.05.0259Crc |
0.308 |
|
| 2011 |
Whitney K, Simsek S, Berzonsky W, Ohm JB, Sorenson B. The effect of spring wheat starch properties on flour tortilla quality Journal of Food Process Engineering. 34: 697-715. DOI: 10.1111/J.1745-4530.2009.00428.X |
0.395 |
|
| 2011 |
Simsek S, Whitney K, Ohm JB, Mergoum M. Refrigerated dough quality of hard red spring wheat: Effect of genotype and environment on dough syruping and arabinoxylan production Cereal Chemistry. 88: 445-450. DOI: 10.1094/Cchem-03-11-0027 |
0.375 |
|
| 2011 |
Ovando-Martínez M, Bello-Pérez LA, Whitney K, Osorio-Díaz P, Simsek S. Starch characteristics of bean (Phaseolus vulgaris L.) grown in different localities Carbohydrate Polymers. 85: 54-64. DOI: 10.1016/J.Carbpol.2011.01.043 |
0.344 |
|
| 2010 |
Tsilo TJ, Hareland GA, Simsek S, Chao S, Anderson JA. Genome mapping of kernel characteristics in hard red spring wheat breeding lines. Tag. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik. 121: 717-30. PMID 20425103 DOI: 10.1007/S00122-010-1343-4 |
0.338 |
|
| 2010 |
Ohm J, Hareland G, Simsek S, Seabourn B, Maghirang E, Dowell F. Molecular Weight Distribution of Proteins in Hard Red Spring Wheat: Relationship to Quality Parameters and Intrasample Uniformity Cereal Chemistry. 87: 553-560. DOI: 10.1094/Cchem-06-10-0088 |
0.343 |
|
| 2010 |
Simsek S, Zhang Y, Campanella OH. Physicochemical properties of arabinoxlans in refrigerated dough Food Research International. 43: 2119-2125. DOI: 10.1016/J.Foodres.2010.07.018 |
0.38 |
|
| 2009 |
Simsek S, Ojanen-Reuhs T, Marie C, Reuhs BL. An apigenin-induced decrease in K-antigen production by Sinorhizobium sp. NGR234 is y4gM- and nodD1-dependent. Carbohydrate Research. 344: 1947-50. PMID 19679303 DOI: 10.1016/J.Carres.2009.07.006 |
0.659 |
|
| 2009 |
Mergoum M, Frohberg RC, Rasmussen JW, Friesen TL, Hareland G, Simsek S. Breeding for CLEARFIELD Herbicide Tolerance: Registration of ‘ND901CL’ Spring Wheat Journal of Plant Registrations. 3: 170-174. DOI: 10.3198/Jpr2008.08.0489Crc |
0.303 |
|
| 2009 |
ZHANG Y, SIMSEK S, CAMPANELLA OH, OHM JB, CHANG H, REUHS BL, MERGOUM M. RHEOLOGICAL CHANGES IN REFRIGERATED DOUGH DURING STORAGE IN RELATION TO PROTEINS Journal of Food Process Engineering. 34: 639-656. DOI: 10.1111/J.1745-4530.2009.00415.X |
0.693 |
|
| 2009 |
Ohm J, Hareland G, Simsek S, Seabourn B. Size-exclusion HPLC of protein using a narrow-bore column for evaluation of breadmaking quality of hard spring wheat flours. Cereal Chemistry. 86: 463-469. DOI: 10.1094/Cchem-86-4-0463 |
0.322 |
|
| 2009 |
Chong HH, Simsek S, Reuhs BL. Analysis of cell-wall pectin from hot and cold break tomato preparations Food Research International. 42: 770-772. DOI: 10.1016/J.Foodres.2009.02.025 |
0.687 |
|
| 2009 |
Simsek S. Application of xanthan gum for reducing syruping in refrigerated doughs Food Hydrocolloids. 23: 2354-2358. DOI: 10.1016/J.Foodhyd.2009.06.017 |
0.346 |
|
| 2009 |
Simsek S, Tulbek MC, Yao Y, Schatz B. Starch characteristics of dry peas (Pisum sativum L.) grown in the USA Food Chemistry. 115: 832-838. DOI: 10.1016/J.Foodchem.2008.12.093 |
0.346 |
|
| 2009 |
Zhang Y, Simsek S. Physicochemical changes of starch in refrigerated dough during storage Carbohydrate Polymers. 78: 268-274. DOI: 10.1016/J.Carbpol.2009.03.041 |
0.379 |
|
| 2009 |
Simsek S, Ohm J. Structural changes of arabinoxylans in refrigerated dough Carbohydrate Polymers. 77: 87-94. DOI: 10.1016/J.Carbpol.2008.12.012 |
0.368 |
|
| 2009 |
Simsek S, Mert B, Campanella OH, Reuhs B. Chemical and rheological properties of bacterial succinoglycan with distinct structural characteristics Carbohydrate Polymers. 76: 320-324. DOI: 10.1016/J.Carbpol.2008.10.033 |
0.692 |
|
| 2008 |
Shin JE, Simsek S, Reuhs BL, Yao Y. Glucose release of water-soluble starch-related alpha-glucans by pancreatin and amyloglucosidase is affected by the abundance of alpha-1,6-glucosidic linkages. Journal of Agricultural and Food Chemistry. 56: 10879-86. PMID 18975962 DOI: 10.1021/Jf801073U |
0.664 |
|
| 2007 |
Simsek S, Ojanen-Reuhs T, Stephens SB, Reuhs BL. Strain-ecotype specificity in Sinorhizobium meliloti-Medicago truncatula symbiosis is correlated to succinoglycan oligosaccharide structure. Journal of Bacteriology. 189: 7733-40. PMID 17766412 DOI: 10.1128/Jb.00739-07 |
0.659 |
|
| 2007 |
Ao Z, Simsek S, Zhang G, Venkatachalam M, Reuhs BL, Hamaker BR. Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure. Journal of Agricultural and Food Chemistry. 55: 4540-7. PMID 17488022 DOI: 10.1021/Jf063123X |
0.691 |
|
| 2006 |
Broughton WJ, Hanin M, Relic B, Kopciñska J, Golinowski W, Simsek S, Ojanen-Reuhs T, Reuhs B, Marie C, Kobayashi H, Bordogna B, Le Quéré A, Jabbouri S, Fellay R, Perret X, et al. Flavonoid-inducible modifications to rhamnan O antigens are necessary for Rhizobium sp. strain NGR234-legume symbioses. Journal of Bacteriology. 188: 3654-63. PMID 16672619 DOI: 10.1128/Jb.188.10.3654-3663.2006 |
0.638 |
|
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