PRESENTATIONS:

  1. (2018). Food for thought: A multidisciplinary approach to food processing and quality. Manitoba Institute for Materials (MIM) Conference, Winnipeg, Canada.
  2. (2017). Effects of genotype and environment on grain, flour, dough properties and gluten protein composition of Canada western red spring wheat. 1st Asia-Pacific Grains Conference, organized by ICC (International Association for Cereal Science and Technology), Xiamen, China
  3. (2016). Salt reduction in non-yeasted CWRS wheat flour doughs investigated by FT-IR spectroscopy and ultrasonics.15th International Cereal and Bread Congress, organized ICC (International Association for Cereal Science and Technology), Istanbul, Turkey
  4. (2016). The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in dough.15th International Cereal and Bread Congress, organized ICC (International Association for Cereal Science and Technology), Istanbul, Turkey
  5. (2016). The use of Fourier-transform infrared spectroscopy and an ultrasonic transmission technique for investigating salt reduction in non-yeasted bread doughs. CIFST (Canadian Institute of Food Science and Technology) National Conference, Burnaby, Canada
  6. (2015). The effects of gluten, starch and water contents on the bubble size distribution and its evolution in model doughs investigated by an ultrasonic transmission technique.Manitoba Institute for Materials (MIM) Conference, Winnipeg, Canada
  7. (2015). Bread dough structure and salt-protein-water interactions. University of New Brunswick, Magnetic Resonance Imaging Group Seminar, New Brunswick, Canada
  8. (2015). Understanding grain processing and product quality: A multi-disciplinary approach. Assistant Professor search for the Department of Food Science, University of Manitoba, Winnipeg, Canada
  9. (2014). Making the ‘perfect’ loaf of bread: Insights from X-rays and sound waves. Outreach to Leaders of Tomorrow Scholarship finalists, Winnipeg, Canada
  10. (2013). Characterization of bread doughs with different sodium chloride contents using ultrasonic reflectance and transmission techniques.14th International Cereal and Bread Congress and Forum on Fats and Oils, organized by ICC (International Association for Cereal Science and Technology), Beijing, China
  11. (2013). The characterization and evolution of bubble size distribution in wheat flour doughs using X-ray microtomography. Cereals and Europe Spring Meeting, organized by ICC (International Association for Cereal Science and Technology), Leuven, Belgium
  12. (2013). Characterization of bread doughs with different sodium chloride contents using ultrasonic reflectance technique. International Association for Cereal Science and (ICC) Cereals and Europe Spring Meeting, Leuven, Belgium
  13. (2013). Ultrasonic investigation of bubble dynamics in wheat flour doughs and gluten-starch blends. EuroFoodChem XVII, Istanbul, Turkey
  14. (2012). The effect of air volume fraction of wheat flour doughs on the ultrasonic parameters during prolonged aging times. Manitoba Institute for Materials (MIM) Conference, Winnipeg, Canada

 

JOURNAL ARTICLES:

  1. Sapirstein S, Wu Y, Koksel F, Graf R. (2018). A study of factors influencing the water absorption capacity of Canadian hard red winter wheat. Journal of Cereal Science. 81:52-59.
  2. Koksel F, Masatcioglu M. (2018).Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking. LWT – Food Science and Technology. 93: 592-598.
  3. Koksel F, Scanlon M. (2018). Investigation of the influence of bakery enzymes on non-yeasted dough properties during mixing. Journal of Cereal Science. 79: 86-92.
  4. Koksel F, Strybulevych A, Page J, Scanlon, M. (2017). Ultrasonic investigation of the effects of composition on the volume fraction of bubbles and changes in their relative sizes in non-yeasted gluten-starch blend doughs.Journal of Food Engineering. 204: 1-7.
  5. Koksel F, Strybulevych A, Aritan S, Page J, Scanlon M. (2017). The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough. Journal of Cereal Science.
  6. Guillermic R, Koksel F, Sun X*, Hatcher D, Nickerson M, Belev G, Webb A, Page J, Scanlon M. (2017). Bubbles in noodle dough: Characterization by X-ray microtomography. Food Research International (Reference number: FOODRES-D-17-02215).
  7. Koksel F, Aritan S, Strybulevych A, Page J, Scanlon M. (2016). The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography.Food Research International. 80: 12-18.
  8. Koksel F, Scanlon M, Page J. (2016). Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review.Food Research International. 89: 74-89.
  9. Koksel F, Nickerson M, Scanlon M. (2015). Grain science in Canada: A national priority. Cereal Foods World. 60: 274-278.
  10. Koksel F, Strybulevych A, Page J, Scanlon M. (2014). Ultrasonic characterization of unyeasted bread dough of different sodium chloride concentrations. Cereal Chemistry. 91: 327-332.
  11. Koksel F, Scanlon M. (2012). Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends. Journal of Cereal Science. 56: 445-450.

 

BOOK CHAPTERS:

  1. Koksel F, Scanlon M. (2016). Chapter 6: Kinetics of bubble growth in bread dough and crust formation.Imaging Technologies and Data Processing for Food Engineers. : 129-167.

 

CONFERENCE PROCEEDINGS:

  1. Scanlon M, Koksel F, Strybulevych A, Fan Y, Kerhervé S, Leroy V, Hatcher D, Page J. (2016). Investigating the rheology of wheat flour dough with low-intensity ultrasound. Proceedings of the 17th International Congress on Rheology. 17th International Congress on Rheology (ICR2016), Kyoto, Japan.
  2. Koksel F, Guillermic R, Sun X*, Stone A, Yovchev A, Avramenko N, Nickerson M, Scanlon M. (2016). Reducing sodium in baked goods by control of bubble size distributions in dough. Cereal Foods World Supplement (Vol: 61). American Association of Cereal Chemists (AACC) International Annual Meeting, Savannah, United States.
  3. Sun X*, Koksel F, Scanlon M, Nickerson M. (2016). Effects of wheat cultivar, water, NaCl and mixing on the rheological properties of bread dough. Cereal Foods World Supplement (Vol: 61). American Association of Cereal Chemists (AACC) International Annual Meeting, Savannah, United States.
  4. Koksel F, Aritan S, Strybulevych A, Page J, Scanlon M. (2015). The bubble size distribution and its evolution in wheat flour doughs investigated by synchrotron X-ray microtomography. Cereal Foods World Supplement (Vol: 60). American Association of Cereal Chemists (AACC) International meeting, Minneapolis, United States.
  5. Koksel F, Gough K, Scanlon M, Nickerson M. (2015). Use of FT-IR spectroscopy and ultrasonics for investigating salt reduction in nonyeasted bread doughs. Cereal Foods World Supplement (Vol: 60). American Association of Cereal Chemists (AACC) International meeting, Minneapolis, United States.
  6. Koksel F, Strybulevych A, Aritan S, Leroy V, Page J, Scanlon M. (2015). The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in dough. Cereal Foods World Supplement (Vol:60). American Association of Cereal Chemists (AACC) International meeting, Minneapolis, United States.
  7. Sun X*, Koksel F, Scanlon M, Nickerson M. (2015). Water and salt effects on dough mechanical properties. Cereal Foods World Supplement (Vol: 60). American Association of Cereal Chemists (AACC) International meeting, Minneapolis, United States.
  8. Scanlon M, Koksel F, Strybulevych A, Page J. (2014). Probing for interactions with ultrasound. Cereal Foods World Supplement (Vol: 59). American Association of Cereal Chemists (AACC) International meeting, Providence, United States.
  9. Strybulevych A, Leroy V, Shum A, Koksel F, Scanlon M, Page J. (2012). Use of an ultrasonic reflectance technique to examine bubble size changes in dough. Proceedings of the International Symposium on Ultrasound in the Control of Industrial Processes. International Symposium on Ultrasound in the Control of Industrial Processes, Madrid, Spain.
  10. Koksel F, Scanlon M, Strybulevych A, Page J. (2011). Investigating the gas content of dough with changes in dough strength. Cereal Foods World Supplement (Vol:56). American Association of Cereal Chemists (AACC) International meeting, Palm Springs, United States.