Mehmet Tulbek: Papers

Arduzlar, D., Tulbek, M.C. and Boyacioglu, M.H. 2003. The Assessment of Water Mobility and Structural Changes With Magnetic Resonance Imaging in Cereal Products. Dunya Food J. (Turkish)

Tulbek, M.C., Kucukcetin, A., Boyacioglu, M.H., and Boyacioglu, D. 2001. Fungi growth and mycotoxin development in wheat. Dunya Food J. (Turkish)

Tulbek, M.C., Boyacioglu, M.H., and Boyacioglu, D. 2002. The Evaluation Of Oriental Noodle Sensory Properties of Commercial Turkish Wheat Flours. Dunya-Food J. 74: 58-64. (Turkish)

Tulbek, M.C., Boyacioglu, M.H. 2001. The Rise of the Robots (Process Automation and Control in Baking Industry). European Baker and Asia Pacific Baker, November-December, 46: 30-35. (English)

Tulbek, M.C., Boyacioglu, M.H., and Boyacioglu, D. 2001. Basic Quality Parameters of the Turkish Wheat Flours in Relation to Oriental Noodle Making. Gida. 26 (6): 393-401. (Turkish)

Tulbek, M.C., Boyacioglu, M.H. 2001. R&D Management in the Food Industry and New Food Product Development Applications. Dunya Food J. 65:92-94. (Turkish)

Tulbek, M.C., Kucukcetin, A., Boyacioglu, M.H. 2001. Process Control and Automation Applications in Breadmaking. Flour Products World J. 6:41-47. (Turkish)

Tulbek, M.C., Bicer, Ý®H., and Boyacioglu, M.H. 2000. Job Evaluation and Salary Management Applications in Food Industry. Dunya Food J. 58: 92-95. (Turkish)

Tulbek, M.C. 2000. Cereal Research Facilities in ITU Department of Food Engineering. The Caryopsis. Newsletter of the American Association of Cereal Chemists Student Division. Vol:4 No:2. (English)

Tulbek, M.C., Boyacioglu, M.H. 2000. Noodle: Raw Material and Product Quality. Dunya-Food J., 50: 40-45. (Turkish)

Tulbek, M.C., Boyacioglu, M.H. 1999. Noodle: Processing Technology and Classification. Dunya-Food J., 49: 36-40. (Turkish)

Proceedings

Tulbek, M.C., Kottapalli, B., Manthey, F.A., Hall, C. and Wolff-Hall, C.E. 2004. Evaluation of northern durum wheat for frekeh making. American Association of Cereal Chemists (AACC) 2004 San Diego, CA

Ipek, C., M.H. Boyacioglu, D. Boyacioglu, Tulbek, M.C. 2004. Use of corn Syrups in pan breads American Association of Cereal Chemists (AACC) 2004 San Diego, CA

Tulbek, M.C., Hall, C., Schwarz, J. 2004. Effects of fermented chickpea and transglutaminase enzyme on hearth bread quality. Institute of Food Technologists (IFT) 2004 Las Vegas.

Meyers, S., Tulbek, M.C., and Hall, C. 2004. Storage stability of roasted flaxseed. Institute of Food Technologists (IFT) 2004 Las Vegas.

Ipek, C, Tulbek, M.C., Boyacioglu, M.H., Hall, C. 2004. The use of flaxseed in bread making. Functional Foods Congress, Antalya-Turkey

Tulbek, M.C., Schorno, A., Meyers, S., Hall, C. and Manthey, F. 2004. Chemical and sensory analysis and shelf stability of roasted flaxseed. 60th Flax Institute Meeting. March 17-19 2004, Fargo-ND

Odegaard, J.A., Hall, C.A., Manthey, F.A., Wolff-Hall, C.E., and Tulbek, M.C. The optimization of rutin extraction and th rutin content of buckwheat bran-fortified pasta. ND/SD EPSCOR Joint Conference Poster Session September 2003 Fargo ND.

Tulbek, M.C., C. Hall, J. Schwarz. The use of fermented chickpea on dough rheology and white pan bread quality. Institute of Food Technologists (IFT) 2003 Chicago IL.

Tulbek, M.C., S. Panigrahi, Borhan S. M.H. Boyacioglu, D. Boyacioglu, C. Hall. Prediction of alkaline noodle sensory attributes by multiple regression and neural network models. Institute of Food Technologists (IFT) 2003 Chicago IL.

Schorno, A., Tulbek, M.C., C. Hall, F. Manthey. Evaluation of physical and chemical properties of roasted flaxseed Institute of Food Technologists (IFT) 2003 Chicago IL.

Ipek, C., M.H. Boyacioglu, D. Boyacioglu, Tulbek, M.C. Use of Corn Syrups in Traditional Turkish Bread (IFT) 2003 Institute of Food Technologists (IFT) 2003 Chicago IL.

Schwarz, J. G. and Tulbek, M.C. Rheological properties of wheat flour dough ?nced by whey proteins and transglutaminase ARD Symposium 2003 Memphis TN.

Tulbek, M.C., S. Panigrahi, C. Hall. Prediction of alkaline noodle sensory attributes by multiple regression and neural network models AACC Milling and Baking Division Meeting May 2003 Minneapolis, MN.

Tulbek, M.C., Schwarz, J. G. The effects of whey proteins and transglutaminase(TG) enzyme on dough properties and white pan bread quality. American Association of Cereal Chemists (AACC) 2002, Montreal Canada.

Tulbek, M.C., Schwarz, J., Boyacioglu, M.H., Boyacioglu, D. Prediction of wheat flour and noodle quality parameters with farinograph band width. American Association of Cereal Chemists (AACC) 2002, Montreal Canada.

Boyacioglu, M.H., Tulbek, M.C., Dexter, J.E., Preston, K.R., Hatcher, D.W., Unal, S.S. The effects of extraction rate, dough mixing time and improvers on Turkish hearth bread quality of some Canadian durum wheat cultivars. American Association of Cereal Chemists (AACC) 2002, Montreal Canada.

Tulbek, M.C., Schwarz, J.G., Boyacioglu, M.H., Boyacioglu, D. Prediction of wheat flour and noodle quality parameters with farinograph band width. Cereals 2002 Gaziantep-Turkey 2002. (Turkish)

Boyacioglu, M.H. and Tulbek, M.C. An overview of durum wheat quality. Cereals 2002 Gaziantep-Turkey 2002. (Turkish)

Arduzlar, D., Boyacioglu, M.H. and Tulbek, M.C. The use of rheometer in determination of physical dough properties. Cereals 2002 Gaziantep-Turkey 2002. (Turkish)

Tulbek, M.C., Schwarz, J.G. The effects of whey proteins and transglutaminase (TG) on the fundamental rheological properties of wheat flour dough, Institute of Food Technologists (IFT) 2002 Anaheim CA.

Tulbek, M.C., Schwarz, J.G. The effects of whey proteins on fundamental dough rheology and white pan bread quality. Institute of Food Technologists (IFT) 2002 Anaheim CA.

Tulbek, M.C., Boyacioglu, M.H., Boyacioglu, D., Schwarz, J.G. Relationship between technological parameters of Turkish wheat flours and sensory attributes of noodles. Institute of Food Technologists (IFT) 2002 Anaheim CA.

Tulbek M.C., Boyacioglu M.H. 2000. The aspects of food product development in food industry: A Developed Model. at Blacksea and Central Asian Symposium on Food Technology, October 12-16 2000 Ankara/Turkey. (English)

Dexter J.E., Preston K.R., Hatcher D.W., Boyacioglu M.H., Tulbek M.C. and Unal S.S. 2000. Flat bread, chapati and hearth bread quality of milled products vary? extraction rate and particle size from Canadian durum wheat cultivars, 11th Cereal and Bread Congress (CHL2000), September 8-15 2000 Australia.

Tulbek, M.C., Boyacioglu, M.H., and Boyacioglu, D. 2000. Chemical, rheological, and technological variables and their noodle making quality of Turkish wheat flours. 4th International Conference on Agro and Food Physics, May 16-20, 2000, Istanbul-Turkey.

Tulbek, M.C., Boyacioglu, M.H. 1999. Noodle and noodle processing technology Food Science and Technology in 21st Century October 18-20, Izmir-Turkey. (Turkish)

Tulbek, M.C., Boyacioglu, M.H., and Boyacioglu, D. 1999. Noodle making quality of Turkish wheat flours. Presented at 17th ICC Conference Cereals Across The Continents. June 6-9, Valencia-Spain.