Aylin W. Sahin

机构：University College Cork · ORCID：0000-0002-1138-6063

发表论文 82 篇 · 总被引 2598 次 · h-index 29

代表论文

Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus (2024 · Foods · 被引 28)
Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 27)
Closing the Fibre Gap—The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits (2024 · Foods · 被引 19)
Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics (2024 · Fermentation · 被引 14)
Enriching pasta with soluble and insoluble fibre: A strategy for boosting fibre intake (2025 · Applied Food Research · 被引 13)
Thermal Treatment and Fermentation of Legume Flours with Leuconostoc citreum TR116 for the Development of Spreadable Meat Alternatives (2024 · Fermentation · 被引 8)