Koksel H 1

1. Effects of phenolic compounds of colored wheats on colorectal cancer cell lines
2. Mineral composition, minerals bioavailability, and in vitro glycemic index values of whole wheat breads prepared from colored wheats
3. Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
4. Effects of environments and cultivars on grain ionome of spring wheat grown in Kazakhstan and Russia
5. Genetic Characterization of Spring Wheat Germplasm for Macro-, Microelements and Trace Metals
6. Pigmented wheat whole breads: in vitro phenolic bioaccessibility and colorectal cancer-targeted effects
7. Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats
8. Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats
9. wheat landraces as sources of high grain quality and nutritional properties
10. Variation of Macro-and Microelements, and Trace Metals in Spring Wheat Genetic Resources in Siberia
11. Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties
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