| Issue Date | Title | Author(s) |
| 1-Dec-2016 | Effect of Mixing on Laos Properties of Hard Wheat Flour Dough | Yazar, Gamze; Çağlar Duvarcı, Özlem ; Tavman, Şebnem; Kokini, Jozef L. |
| 2019 | Laos (large Amplitude Oscillatory Shear) Applications for Semisolid Foods | Yazar, Gamze; Çağlar Duvarcı, Özlem ; Yıldırım Ertürk, Merve; Kokini, Josef L. |
| Sep-2017 | Laos Behavior of the Two Main Gluten Fractions: Gliadin and Glutenin | Yazar, Gamze; Çağlar Duvarcı, Özlem ; Tavman, Şebnem; Kokini, Jozef L. |
| 2019 | Linear and Non-Linear Rheological Properties of Foods | Duvarcı, Özlem ; Yazar, Gamze; Doğan, Hülya ; Kokini, Jozef L. |
| Mar-2017 | Non-Linear Rheological Behavior of Gluten-Free Flour Doughs and Correlations of Laos Parameters With Gluten-Free Bread Properties | Yazar, Gamze; Çağlar Duvarcı, Özlem ; Tavman, Şebnem; Kokini, Jozef L. |
| 2016 | Non-Linear Rheological Properties of Soft Wheat Flour Dough at Different Stages of Farinograph Mixing | Yazar, Gamze; Duvarcı, Özlem ; Tavman, Şebnem; Kokini, Jozef L. |
| Sep-2017 | The Saos, Maos and Laos Behavior of a Concentrated Suspension of Tomato Paste and Its Prediction Using the Bird-Carreau (saos) and Giesekus Models (maos-Laos) | Çağlar Duvarcı, Özlem ; Yazar, Gamze; Kokini, Jozef L. |
