Yayınlar & Eserler

Yayın Ağı
Makaleler 26
Tümü (26)
SCI-E, SSCI, AHCI (26)
SCI-E, SSCI, AHCI, ESCI (26)
Scopus (26)

1. Effects of Infrared Treatment on Some Constituents and Functional Properties of Chia Seed

LAÇİN M., BAŞMAN A.
FOOD SCIENCE & NUTRITION , cilt.13, sa.6, 2025 (SCI-Expanded, Scopus) identifier identifier

2. 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

YILMAZ R., BAYRAÇ C., BAŞMAN A., KÖKSEL H.
JOURNAL OF CEREAL SCIENCE , cilt.85, ss.91-97, 2019 (SCI-Expanded, Scopus) identifier identifier

3. Infrared drying: A promising technique for bulgur production

SAVAS K., BAŞMAN A.
JOURNAL OF CEREAL SCIENCE , cilt.68, ss.31-37, 2016 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

4. Effects of infrared treatment on tocopherols, total phenolics and antioxidant activity of soybean samples

YALÇIN Ş., BAŞMAN A.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.8, sa.2, ss.273-281, 2016 (SCI-Expanded, Scopus) identifier identifier

5. Physicochemical properties of infrared heat-moisture treated wheat starch

ISMAILOGLU S. O., BAŞMAN A.
STARCH-STARKE , cilt.68, ss.67-75, 2016 (SCI-Expanded, Scopus) identifier identifier

6. Effects of infrared heat-moisture treatment on physicochemical properties of corn starch

Ismailoglu S. O., BAŞMAN A.
STARCH-STARKE , cilt.67, ss.528-539, 2015 (SCI-Expanded, Scopus) identifier identifier

7. Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples

YALCIN S., BAŞMAN A.
FOOD CHEMISTRY , cilt.169, ss.203-210, 2015 (SCI-Expanded, Scopus) identifier identifier identifier

8. Quick-boiling noodle production by using infrared drying

BAŞMAN A., YALCIN S.
JOURNAL OF FOOD ENGINEERING , cilt.106, sa.3, ss.245-252, 2011 (SCI-Expanded, Scopus) identifier identifier

9. The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

ŞÜMNÜ S. G., Koksel F., ŞAHİN S., BAŞMAN A., Meda V.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.45, sa.1, ss.87-93, 2010 (SCI-Expanded, Scopus) identifier identifier

10. Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle

YALÇIN S. S., BAŞMAN A.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.43, sa.9, ss.1637-1644, 2008 (SCI-Expanded, Scopus) identifier identifier

11. Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum

YALÇIN S. S., BAŞMAN A.
JOURNAL OF FOOD QUALITY , cilt.31, sa.4, ss.465-479, 2008 (SCI-Expanded, Scopus) identifier identifier

12. Evaluation of molecular weight distribution, pasting and functional properties, and enzyme resistant starch content of acid-modified corn starches

KÖKSEL H., Ozturk S., Kahraman K., BAŞMAN A., Ozbas O. Z., Ryu G.
FOOD SCIENCE AND BIOTECHNOLOGY , cilt.17, sa.4, ss.755-760, 2008 (SCI-Expanded, Scopus) identifier identifier

13. Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment

KÖKSEL H., Masatcioglu T., Kahraman K., Ozturk S., BAŞMAN A.
JOURNAL OF CEREAL SCIENCE , cilt.47, sa.2, ss.275-282, 2008 (SCI-Expanded, Scopus) identifier identifier

14. Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations

BAŞMAN A., Ozturk S., Kahraman K., KÖKSEL H.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.11, sa.4, ss.762-772, 2008 (SCI-Expanded, Scopus) identifier identifier

15. Effect of acid modification and heat treatments on resistant starch formation and functional properties of corn starch

Koeksel H., BAŞMAN A., Kahraman K., Ozturk S.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.10, sa.4, ss.691-702, 2007 (SCI-Expanded, Scopus) identifier identifier

16. Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti

BAŞMAN A., Koksel H., Atli A.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.223, sa.4, ss.547-551, 2006 (SCI-Expanded, Scopus) identifier identifier

17. Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of lentils

Celik S., Yalcin E., BAŞMAN A., Koksel H.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION , cilt.55, sa.8, ss.641-648, 2004 (SCI-Expanded, Scopus) identifier identifier identifier

18. Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of dry bean and chickpea

Celik S., BAŞMAN A., Yalcin E., Koksel H.
FOOD SCIENCE AND TECHNOLOGY RESEARCH , cilt.10, sa.4, ss.410-415, 2004 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

19. Effects of extrusion variables on the properties of waxy hulless barley extrudates

Koksel H., Ryu G., BAŞMAN A., Demiralp H., Ng P.
NAHRUNG-FOOD , cilt.48, sa.1, ss.19-24, 2004 (SCI-Expanded, Scopus) identifier identifier identifier

20. Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads

BAŞMAN A., Koksel H., Ng P.
JOURNAL OF FOOD SCIENCE , cilt.68, sa.8, ss.2453-2460, 2003 (SCI-Expanded, Scopus) identifier identifier

21. Development of a bulgur-like product using extrusion cooking

Koksel H., Ryu G., Ozboy-Ozbas B., BAŞMAN A., Ng P.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.83, sa.7, ss.630-636, 2003 (SCI-Expanded, Scopus) identifier identifier

22. Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours

BAŞMAN A., Koksel H., Ng P.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.215, sa.5, ss.419-424, 2002 (SCI-Expanded, Scopus) identifier identifier

23. Effects of transglutaminase on SDS-PAGE patterns of wheat, soy, and barley proteins and their blends

BAŞMAN A., Koksel H., Ng P.
JOURNAL OF FOOD SCIENCE , cilt.67, sa.7, ss.2654-2658, 2002 (SCI-Expanded, Scopus) identifier identifier

24. Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka

BAŞMAN A., Koksel H.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.212, sa.2, ss.198-202, 2001 (SCI-Expanded, Scopus) identifier identifier

25. Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran

BAŞMAN A., Koksel H.
CEREAL CHEMISTRY , cilt.76, sa.4, ss.506-511, 1999 (SCI-Expanded, Scopus) identifier identifier

26. Effects of cultivar and environment on beta-glucan content and malting quality of Turkish barleys

Ozkara R., Basman A., Koksel H., Celik S.
JOURNAL OF THE INSTITUTE OF BREWING , cilt.104, sa.4, ss.217-220, 1998 (SCI-Expanded, Scopus) identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 22

1. Kızılötesi Uygulamasının Çiya Tohumunun (Salvia hispanica L.) Fenolik Bileşikleri ve Antioksidan Aktivitesine Etkisi

Laçin M., Başman A.
XXIII European Conference on Food Chemistry, Bratislava, Slovakya, 11 - 13 Haziran 2025, ss.80-81, (Özet Bildiri)

2. Effects of Infrared Treatment on Functional Properties of Chia Seed

LAÇİN M., BAŞMAN A.
International Food Innovation and Sustainability Congress, Türkiye, 16 - 18 Mayıs 2024, ss.173, (Özet Bildiri)

3. Utilization of ancient wheats in cereal products

KAHRAMAN K., MASATCIOĞLU M. T., KÜTÜK AYHAN D., ÖZTÜRK S., BAŞMAN A., gümüş s., et al.
International Conference on Wheat Diversity and Human health, 22 - 24 Ekim 2019, ss.99, (Özet Bildiri)

4. Mixolab Thermomechanical Characteristics of Different Gluten-free Bread Formulations with Rice Flour, Corn Starch or Potato Starch

BAŞMAN A., CİHAN A.
8th International Symposium on Recent Advances in Food Analysis, 7 - 10 Kasım 2017, (Özet Bildiri)

5. Effects of Infrared Treatment on Sapogenins of Quinoa

BAŞMAN A.
8th International Symposium on Recent Advances In Food Analysis, 7 - 10 Kasım 2017, (Özet Bildiri)

6. Some Properties of Potato Starch Infrared Heat-Moisture Treated by One-Step or Two-Step Modification

BAŞMAN A., CİHAN A.
EuroFoodChem XIX Conference, 4 - 06 Ekim 2017, (Özet Bildiri)

7. Thermal Properties of Infrared Heat Moisture Treated Wheat and Corn Starch Samples

BAŞMAN A., İSMAİLOĞLU Ö.
15th Intenrational Cereal and Bread Congress, 18 - 21 Nisan 2016, (Özet Bildiri)

8. Tocopherol Contents of Near Infrared Treated Soybean Cultivars

YALÇIN S., BAŞMAN A.
15th Interrational Cereal and Bread Congress, 18 - 21 Nisan 2016, (Özet Bildiri)

9. A Reliable Assay for the Detection and Quantification of Adulteration in Wheat Flour Based Composite Breads

BAYRAÇ C., BAŞMAN A., YILMAZ R., KÖKSEL H.
15th International Cereal and Bread Congress, 18 - 21 Nisan 2016, (Özet Bildiri)

10. Effects of Corn Starch and Water Addition Levels on the Quality Characteristics and Estimated Glycemic Index Values of Gluten free Rice Bread

CİHAN A., BAŞMAN A.
15th International Cereal and Bread Congress, 18 - 21 Nisan 2016, (Özet Bildiri)

11. Effects of Near Infrared Treatment on Electrophoretic Patterns of Soybean Samples

YALÇIN S., BAŞMAN A.
EuroFoodChem XVIII, 13 - 16 Ekim 2015, (Özet Bildiri)

12. Pasting Properties of Infrared Heat Moisture Treated Wheat and Corn Starch Samples

BAŞMAN A., İsmailoğlu S. Ö.
EuroFoodChem XVIII, 13 - 16 Ekim 2015, (Özet Bildiri)

13. A Real Time PCR Method for Detection and Quantification of Maize Oats and Rye Flours Contents in Wheat Flour Based Composite Breads

YILMAZ R., KÖKSEL H., BAYRAÇ C., BAŞMAN A., KÖSE I.
LACC3, Latin American Cereal Conference, 29 Mart - 01 Nisan 2015, (Özet Bildiri)

14. In house validation of DNA Extraction Method from flour samples and rye maize and oat flour contents in wheat flour based composite breads

YILMAZ R., KÖKSEL H., BAYRAÇ C., BAŞMAN A., ENGİN I.
qPCR & NGS 2015 7th International qPCR & NGS Symposium Industrial Exhibition and Application Workshops, 23 - 27 Mart 2015, (Özet Bildiri)

15. Effects of Infrared Treatment on Pasting properties of barley samples

Fevzioğlu M., Başman A.
14th ICC Cereal and Bread Congress and Forum on Fats and Oils, Beijing, Çin, 6 - 09 Ağustos 2012, ss.373-374, (Özet Bildiri)

16. Effects of Infrared Treatment on Some Properties of Rice Samples

Fevzioğlu M., Başman A.
14th ICC Cereal and Bread Congress and Forum on Fats and Oils, Beijing, Çin, 6 - 09 Ağustos 2012, ss.375-376, (Özet Bildiri)

17. Effects of Far Infrared Treatment on Soybean Proteins

Başman A., Yalçın S.
EUROFOODCHEM XVI (Polish Journal of Food and Nutrition Sciences 61), Gdansk, Polonya, 6 - 08 Temmuz 2011, ss.85, (Özet Bildiri)

18. Effects of Far Infrared Treatment on Lipoxygenase Activity and Antinutritional Factors of Soybean Samples

Başman A., Yalçın S.
EuroFoodChem XVI (Polish Journal of Food and Nutrition Sciences 61), Gdansk, Polonya, 6 - 08 Temmuz 2011, ss.45, (Özet Bildiri)

19. Application of Response Surface Methodology (RSM) in the Optimization of Infrared Treatment Conditions for Pasting Properties of Rice

Başman A., Yalçın S.
EuroFoodChem XVI (Polish Journal of Food and Nutrition Sciences 61), Gdansk, Polonya, 6 - 08 Temmuz 2011, ss.84, (Özet Bildiri)

20. Effects of Infrared Treatment on Rice Proteins

Başman A., Fevzioğlu M.
EuroFoodChem XVI ((Polish Journal of Food and Nutrition Sciences 61), Gdansk, Polonya, 6 - 08 Temmuz 2011, ss.83, (Özet Bildiri)

21. Lipoxygenase Activity and Antinutritional Factors in Near Infrared-treated Soybean Cultivars

Yalçın S., Başman A.
10th European Young Cereal Scientists and Technologists Workshop, Helsinki, Finlandiya, 23 - 25 Mayıs 2011, ss.17, (Özet Bildiri)

22. Utilization of rapid visco analyzer for assessing the effect of different levels of transglutaminase on gluten quality

BAŞMAN A., Koksel H., Ng P.
8th International Gluten Workshop, Viterbo, İtalya, 8 - 10 Eylül 2003, ss.345-348, (Tam Metin Bildiri) identifier
Kitaplar 2

1. Glutensiz Ürünler

BAŞMAN A., ÖZBOY ÖZBAŞ Ö.
Hububat Bilimi ve Teknolojisi, Köksel, Hamit, Editör, Sidaş Medya Ltd. Şti., İzmir, ss.587-604, 2021

2. Hububat Laboratuvarı El Kitabı

KÖKSEL H., SİVRİ ÖZAY D., ÖZBOY ÖZBAŞ Ö., BAŞMAN A., KARACAN H.
CEYLAN MATBAASI, 2000
Metrikler

Yayın

51

Yayın (WoS)

27

Yayın (Scopus)

26

Atıf (WoS)

818

H-İndeks (WoS)

17

Atıf (Scopus)

795

H-İndeks (Scopus)

16

Proje

19

Tez Danışmanlığı

6

Açık Erişim

1
BM Sürdürülebilir Kalkınma Amaçları