Prof. Dr. Hamit Köksel

Makaleler

• Comparison of quality, dietary fiber and glycemic index of whole wheat breads using various modern and old wheats and investigate the effect of xylanase ,2024
• An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology ,2017
• Development of SYBR green-based real time PCR assays for detection and quantification of adulteration in wheat-based composite breads and their in-house validation ,2019
• Quality of resistant starch-enriched breadcrumbs extrudates ,2025
• Impact of Pea Protein Isolate Enrichment on the Nutritional, Functional, and Glycemic Properties of Tarhana ,2025
• A functional barley-based fermented soup (tarhana) with high β-glucan content ,2025
• Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties ,2024
• A functional bread produced by supplementing wheat flour with high β-glucan hull-less barley flour ,2024
• An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking ,2017
• Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran ,2017
• Development of a peptide substrate for detection of sunn pest damage in wheat flour ,2018
• Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages ,2018
• Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability ,2018
• A novel method for ash analysis in wheat milling fractions by using laser-induced breakdown spectroscopy ,2017
• Determination of Ca addition to the wheat flour by using laser induced breakdown spectroscopy LIBS Gonca BilgeBanu SezerKemal Efe EsellerHalil BerberoğluHamit Kökselİsmail Hakkı Boyac ,2016
• Determination of wheat bug Eurygaster spp damage in durum wheat Triticum durum L by electrophoresis and rapid visco analyser ,2016
• Predicting the cookie quality of flours by using Mixolab ,2008
• Expansion in chickpea Cicer arietinum L seed during soaking and cooking ,2016
• Ash analysis of flour sample by using laser induced breakdown spectroscopy ,2016
• Effects of suni bug Eurygaster spp damage on semolina properties and spaghetti quality characteristics of durum wheats Triticum durum L ,2008
• A Practical spectrophotometric approach for the determination of lipoxygenase activity of durum wheat ,2007
• Effects of formulation and extrusion cooking conditions on furfural and hydroxymethylfurfural content ,2015
• Grain Science and Industry in Turkey Past Present and Future ,2015
• Optimization of the reaction conditions for the production of cross linked starch with high resitant starch content ,2015
• Effects of industrial pasta drying temperatures on starch properties and pasta quality ,2002
• Stability of Fusarium toxins during traditional Turkish maize bread production ,2009
• Utilization of sugarbeet fiber and zero trans interesterified and non interesterified shortenings in cookie production ,2008
• predicting the cookie quality of flours by using Mixolab ,2008
• Effects of formulation and extruision cooking conditions and furfural and hydroxymethylfurfural content ,2015
• Characterization of a glutenin specific serine proteinase of sunn bug Eurygaster integricepts ,2011
• A study on degree of starch gelatinization in cakes baked in three different ovens ,2011
• Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates ,2012
• A new approach for the utilization of barley in food products Barley tarhana ,2006
• Residue levels of malathion and fenitrothion and their metabolites in postharvest treated barley during storage and malting ,2007
• Effects of genotype and environment on ß glucan and dietary fiber contents of hull less barleys grown in Turkey ,2007
• Effects of Dough Formula and Baking Conditions on Acrylamide and Hydroxymethylfurfural Formation in Cookies ,2007
• A classification system for beans using computer vision system and artificial neural networks ,2007
• Emulsion and pasting properties of resistant starch with locust bean gum and their utilization in low fat cookie formulations ,2008
• Dissipation of organophosphorus pesticides in wheat during pasta processing ,2008
• Phytochemical quantification and total antioxidant capacities of emmer Triticum dicoccon Schrank and einkorn Triticum monococcum L wheat landraces ,2008
• Effects of suni bug Eurygaster spp damage on milling properties and semolina quality of durum wheats Triticum durum L ,2009
• Effects of zero trans interesterified and non interesterified shortenings and brewers spent grain on cookie quality ,2009
• Effects of suni bug Eurygaster spp damage on size distribution of durum wheat Triticum durum L proteins ,2009
• Degradation of organophosphorus pesticides in wheat during cookie processing ,2009
• Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low fat Cookies ,2009
• Utilization of apricot kernel flour as fat replacer in cookies ,2010
• Production of resistant starch from acid modified amylotype starches with enhanced funcitonal properties ,2011
• Thermal degradation of deoxynivalenol during maize bread baking ,2011
• Modelling thermal degradation of zearalenone in maize bread during baking ,2014
• Farinograph properties and bread quality of flours supplemented with resistant starch ,2009
• Effect of acid modification and heat treatments on resistant starch formation and functional properties of corn starch ,2007
• Electron beam technology for modifying the functional properties of maize starch ,2007
• Effect of debranching and heat treatments on formation and functional properties of resistant starch from high amylose corn starches ,2009
• Potential utilization of Mixolab for quality evaluation of bread wheat genotypes ,2009
• Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment ,2008
• Utilization of Mixolab to predict the suitability of flours in terms of cake quality ,2008
• Effect of derbranching and heat treatments on formation and functional properties of resistant starch from high amylose corn starches ,2009
• Modelling thermal degradation of zearalenone in maize bread during baking ,2013
• Formation of resistant starch from amylotype corn starch and determination of the functional properties ,2013
• Effects of formulation extrusion cooking condiitons and CO2 injection on the formation of acrylamide in corn extrudates ,2014
• Hull less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process ,2014
• Production and characterisation of resistant starch and its utilisation as food ingredient a review ,2014
• Effects of washing and drying applications on deoxynivalenol and zearalenone levels in wheat World Mycotoxin Journal ,2013
• Physical and chemical properties of tomato green tea and ginseng supplemented corn extrudates produced by conventional extrusion and CO2 injection process ,2013
• Molecular modeling of two hexapeptide repeat motifs of HMW glutenin subunits ,2001
• Effects of extrusion variables on the properties of waxy hulless barley extrudates ,2004
• Effects of wheat bug Eurygaster maura protease on gluten proteins ,1999
• Wheat intercultivar differences in susceptibility of gluten proteins to effects of wheat bug Eurygaster integriceps protease ,2002
• Zinc Supplemented bread and its utilization in zinc deficiency ,1995
• Effects of gamma irradiation on durum wheats and spaghetti quality ,1996
• The influence of wheat drying temperatures on the birefringence and X ray diffraction patterns of wet warvested wheat starch ,1993
• Effects of transglutaminase enzyme on fundamental rheological properties of sound and bug damaged wheat flour doughs ,2001
• Dietary fiber content of bulgur as affected by wheat variety ,2001
• Chemical and physical characterisation of sugar beet fiber ,1998
• The investigation of the secondary structures of various peptide sequences of ß casein by molecular modeling ,2006
• Residue levels of malathion and its metabolites and fenitrothion in post harvest treated wheat during storage milling and baking ,2005
• Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti ,2006
• Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads ,2003
• Molecular modeling of various peptide sequences of gliadins and LMW glutenin subunits ,2003
• Effects of irradiation on protein electrophoretic properties water absorption and cooking quality of lentils ,2004
• A Rapid Method for the Estimation of Damaged Starch in Wheat Flours ,2003
• Effects of irradiation on protein electrophoretic properties water absorption and cooking quality of dry bean and chickpea ,2004
• Effects of High Protease Activity Flours and Commercial Proteases on Cookie Quality ,2005
• Halogen Lamp Microwave Combination Baking of Cookies ,2005
• Utilization of Suni Bug Eurygaster spp Damaged Wheat in Extrusion Cooking ,2005
• Use of EPR spin probe technique for detection of irradiated wheat ,1999
• Barley bulgur Effect of cooking method on chemical composition ,1999
• Inactivation of sugar beet polyphenoloxidase by steam blanching ,1999
• Effects of wheat maturation stage and cooking method on physical and chemical Properties of firiks ,1999
• Effects of sugar beet fiber on cookie quality ,1999
• Multicanonical simulations of five tetrapeptide sequences in the central domain of HMW glutenin ,2000
• Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing ,2000
• Effects of sugar beet fiber on spaghetti quality ,2000
• Effects of sugar beet fiber on the quality and dietary fiber content of extrusion products ,2000
• Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread yufka ,2001
• Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid content of firik a wheat based local food ,2001
• Effects of genotype and environment on malt ß glucanase activity ,2001
• Utilization of sugar beet fiber in the production of high fiber bread ,1999
• Molecular modeling of pentapeptide tetrapeptide sequences of C hordein ,2001
• Effects of Pasta Drying Temperatures on Starch Properties and Pasta Quality ,2002
• Commercial milling of suni bug Eurygaster spp damaged wheat ,2002
• Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours ,2002
• An Application of lineer regression technique for predicting bulgur yield and quality of wheat cultivars ,2002
• Effects of transglutaminase on SDS Page patterns of wheat soy and barley proteins and their blends ,2002
• Application Of Unreacted Core Model To In Situ Gelatinization Of Chickpea Starch ,2003
• The Effects Of Protein Rich Fraction and Defatting on Pasting Behaviour Chickpea Starch ,2005
• Effects of brewer s spent grain on the quality and dietary fiber content of cookies ,2002
• Development of a bulgur like product using extrusion cooking ,2003
• Application of unreacted core model to in situ gelatinization of chickpea starch ,2003
• Unexpected strengthening effects of a couarse bran of a wheat variety on dough rheological properties and baking quality ,1996
• Effects of Wheat Bug Eurygaster maura proteolytic enzymes on electrophoretic properties of gluten proteins ,1998
• Classification of wheat grains by digital image analysis with the use of statistical filters ,1998
• The effect of zinc supplemented bread consumption on school children with asymptomatic zinc deficiency ,1998
• Effects of gamma irradiation of barley and malt on malting quality ,1998
• Use of statistical filters in the classification of wheats by image analysis ,1998
• Comparison of physical properties of raw and roasted chickpeas leblebi ,1998
• Application of electron paramagnetic resonance spin probe technique for detection of irradiated wheat ,1998
• Effects of cultivar and environment on ß glucan content and malting quality of Turkish barleys ,1998
• Properties and composition of Turkish flat bread bazlama supplemented with barley flour and wheat bran ,1999
• Evaluation of molecular weight distribution pasting and functional properties and enzyme resistant starch content of acid modified corn starches ,2008
• Effects of fiber rich apple and apricot powders on cookie quality ,2009
• Charactization of resistant starch samples prepared from two high amylose maize starches through debranching and heat treatments ,2009
• Solid loss during water absorption of chickpea Cicer arietinum L ,2011
• Multiple stage extraction strategy for the determination of deoxynivalenol in maize ,2011
• Production of resistant starch from acid modified amylotype starches with enhaced functional properties ,2011
• Partial characterization of starch in flours of ancient wheat and wild progenitor accessions ,2008
• Functional properties of microwave treated wheat gluten ,2008
• Chemical and sensory properties of new gluten free food products rice and corn tarhana ,2008
• Effects of Wheat Bug Eurygaster maura Protease on Glutenin Proteins ,1999