Prof. Dr. HAMİT KÖKSEL

Yayın Ağı

Makaleler 119

1. Detection and quantitation of adulteration in flour and pasta by reversed-phase high-performance liquid chromatography combined with chemometrics

Unuvar A., Simsek S., Boyaci I. H., Ohm J. B., Manthey F. A., Koksel H.

FOOD CHEMISTRY , 2025 (SCI-Expanded, Scopus)

2. Quality of resistant starch-enriched breadcrumbs extrudates

Koksel H., Samray M. N., Masatcioglu T. M., Koksel F.

CEREAL CHEMISTRY , sa.2, ss.364-376, 2025 (SCI-Expanded, Scopus)

3. Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content

Unsal-Canay F., Sanal T., Koksel H.

European Food Research and Technology , cilt.249, sa.7, ss.1785-1795, 2023 (SCI-Expanded, Scopus)

4. Rapid detection of common wheat flour addition to durum wheat flour and pasta using spectroscopic methods and chemometrics

Unuvar A., BOYACI İ. H., Yazar S., Koksel H.

Journal of Cereal Science , cilt.109, 2023 (SCI-Expanded, Scopus)

5. Mitigation of acrylamide formation during malt processing

Basinci F., ATAÇ MOGOL B., Guler S., GÖKMEN V., Koksel H.

JOURNAL OF CEREAL SCIENCE , cilt.106, 2022 (SCI-Expanded, Scopus)

6. Rapid discrimination of authenticity in wheat flour and pasta samples using LIBS

Sezer B., Unuvar A., BOYACI İ. H., Koksel H.

JOURNAL OF CEREAL SCIENCE , cilt.104, 2022 (SCI-Expanded, Scopus)

7. Quality and nutritional characteristics of durum wheats grown in Anatolia

Canay F. U., Sanal T., Koksel H.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.14, sa.4, ss.169-177, 2022 (SCI-Expanded, Scopus)

8. A novel approach for rapid discrimination of common and durum wheat flours using spectroscopic analyses combined with chemometrics

Unuvar A., Boyaci I. H., Koksel H.

JOURNAL OF CEREAL SCIENCE , cilt.100, 2021 (SCI-Expanded, Scopus)

9. Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods

Aktas-Akyildiz E., Koksel H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.247, sa.6, ss.1345-1354, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

10. Comparison of short and long milling flows on yield and physicochemical properties of brans from biofortified and nonbiofortified hull-less oats

Acar O., Izydorczyk M. S., Kletke J., Yazici M. A., Imamoglu A., ÇAKMAK İ., et al.

CEREAL CHEMISTRY , cilt.97, sa.4, ss.859-867, 2020 (SCI-Expanded, Scopus)

11. Utilization potential of Glutograph in wheat breeding programs and the influence of genotype and environment on bread wheat quality

Evlice A. K., Pehlivan A., Sanal T., Salantur A., Kilic G., Dugan G., et al.

CEREAL CHEMISTRY , cilt.97, sa.3, ss.634-641, 2020 (SCI-Expanded, Scopus)

12. Effect of extrusion treatment on enzymatic hydrolysis of wheat bran

Aktas-Akyildiz E., MASATCIOĞLU M. T., KÖKSEL H.

JOURNAL OF CEREAL SCIENCE , cilt.93, 2020 (SCI-Expanded, Scopus)

13. Effects of roller and hammer milling on the yield and physicochemical properties of fibre-rich fractions from biofortified and non-biofortified hull-less barley

Acar O., Izydorczyk M. S., Kletke J., Yazici M. A., Ozdemir B., Cakmak I., et al.

JOURNAL OF CEREAL SCIENCE , cilt.92, 2020 (SCI-Expanded, Scopus)

14. Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid-binding capacity, and mineral bioavailability

Aribas M., KAHRAMAN K., KÖKSEL H.

CEREAL CHEMISTRY , cilt.97, sa.2, ss.163-171, 2020 (SCI-Expanded, Scopus)

15. Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy

Akin P. A., Sezer B., Sanal T., Apaydin H., KÖKSEL H., BOYACI İ. H.

JOURNAL OF CEREAL SCIENCE , cilt.92, 2020 (SCI-Expanded, Scopus)

16. Comparison of the arabinoxylan composition and physical properties of old and modern bread wheat (Triticum aestivum L.) and landraces genotypes

Cetiner B., Tomoskozi S., Torok K., Salantur A., Koksel H.

CEREAL CHEMISTRY , cilt.97, sa.2, ss.505-514, 2020 (SCI-Expanded, Scopus)

17. In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran

Aribas M., Kahraman K., KÖKSEL H.

JOURNAL OF FUNCTIONAL FOODS , cilt.65, 2020 (SCI-Expanded, Scopus)

18. Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies

KAHRAMAN K., Aktas-Akyildiz E., ÖZTÜRK S., KÖKSEL H.

JOURNAL OF CEREAL SCIENCE , cilt.90, 2019 (SCI-Expanded, Scopus)

19. Bread crumbs extrudates: A new approach for reducing bread waste

Samray M. N., Masatcioglu T. M., KÖKSEL H.

JOURNAL OF CEREAL SCIENCE , cilt.85, ss.130-136, 2019 (SCI-Expanded, Scopus)

20. Effects of wheat kernel size on hardness and various quality characteristics

Acar O., Sanal T., Koksel H.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.11, sa.5, ss.459-464, 2019 (SCI-Expanded, Scopus)

21. Investigation of the effect of different storage conditions on vitamin content of enriched pasta product

Ayhan D., Koksel H.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.11, sa.8, ss.701-712, 2019 (SCI-Expanded, Scopus)

22. 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)

23. Development of a peptide substrate for detection of sunn pest damage in wheat flour

Hancerliogullari B. Z., KÖKSEL H., DUDAK ŞEKER F. C.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.98, sa.15, ss.5677-5682, 2018 (SCI-Expanded, Scopus)

24. Extraction of soluble beta-glucan from oat and barley fractions: Process efficiency and dispersion stability

Aktas-Akyildiz E., Sibakov J., Nappa M., Hytonen E., Koksel H., Poutanen K.

JOURNAL OF CEREAL SCIENCE , cilt.81, ss.60-68, 2018 (SCI-Expanded, Scopus)

25. Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages

ÖZKAYA B., TÜRKSOY S., Ozkaya H., BAUMGARTNER B., Ozkeser I., KÖKSEL H.

FOOD CHEMISTRY , cilt.246, ss.150-155, 2018 (SCI-Expanded, Scopus)

26. Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran

Aktas-Akyildiz E., Mattila O., Sozer N., Poutanen K., Koksel H., Nordlund E.

JOURNAL OF CEREAL SCIENCE , cilt.78, ss.25-32, 2017 (SCI-Expanded, Scopus)

27. Perspectives on cereal science and technology: Papers presented at the 15th International Cereal and Bread Congress, 18 to 21 April 2016, Istanbul (Turkey)

Shewry P. R., KÖKSEL H., Scanlon M. G., Campbell G. M.

JOURNAL OF CEREAL SCIENCE , cilt.78, ss.1, 2017 (SCI-Expanded, Scopus)

28. A novel method for ash analysis in wheat milling fractions by using laser-induced breakdown spectroscopy

Sezer B., Bilge G., Sanal T., KÖKSEL H., BOYACI İ. H.

JOURNAL OF CEREAL SCIENCE , cilt.78, ss.33-38, 2017 (SCI-Expanded, Scopus)

29. An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology

Cetiner B., Acar O., Kahraman K., Sanal T., Koksel H.

JOURNAL OF CEREAL SCIENCE , cilt.74, ss.103-111, 2017 (SCI-Expanded, Scopus)

30. An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking

Masatcioglu T. M., Sumer Z., KÖKSEL H.

JOURNAL OF CEREAL SCIENCE , cilt.74, ss.95-102, 2017 (SCI-Expanded, Scopus)

31. Determination of wheat bug (Eurygaster spp.) damage in durum wheat (Triticum durum L.) by electrophoresis and rapid visco analyser

Olanca B., KÖKSEL H., Ozderen N. T., SİVRİ ÖZAY D.

JOURNAL OF CEREAL SCIENCE , cilt.72, ss.69-74, 2016 (SCI-Expanded, Scopus)

32. Ash analysis of flour sample by using laser-induced breakdown spectroscopy

BILGE G., SEZER B., Eseller K. E., Berberoglu H., KÖKSEL H., BOYACI İ. H.

SPECTROCHIMICA ACTA PART B-ATOMIC SPECTROSCOPY , cilt.124, ss.74-78, 2016 (SCI-Expanded, Scopus)

33. Determination of Ca addition to the wheat flour by using laser-induced breakdown spectroscopy (LIBS)

Bilge G., Sezer B., ESELLER K. E., BERBEROĞLU H., KÖKSEL H., BOYACI İ. H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.242, sa.10, ss.1685-1692, 2016 (SCI-Expanded, Scopus)

34. Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

SAYAR S., TURHAN M., KÖKSEL H.

INTERNATIONAL AGROPHYSICS , cilt.30, sa.1, ss.75-81, 2016 (SCI-Expanded, Scopus)

35. Effects of formulation and extrusion cooking conditions on furfural and hydroxymethylfurfural content

Masatcioglu T. M., Ng P. K. W., KÖKSEL H.

JOURNAL OF CEREAL SCIENCE , cilt.65, ss.31-38, 2015 (SCI-Expanded, Scopus)

36. Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content

KAHRAMAN K., KÖKSEL H., Ng P. K. W.

FOOD CHEMISTRY , cilt.174, ss.173-179, 2015 (SCI-Expanded, Scopus)

37. Future of Grain Science Series Grain Science and Industry in Turkey: Past, Present, and Future

KÖKSEL H., Cetiner B.

CEREAL FOODS WORLD , cilt.60, sa.2, ss.90-96, 2015 (SCI-Expanded, Scopus)

38. Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process

Masatcioglu M. T., Yalcin E., HWAN P. J., RYU G., Celik S., KÖKSEL H.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.26, ss.302-309, 2014 (SCI-Expanded, Scopus)

39. Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates

Masatcioglu T. M., Ng P. K. W., KÖKSEL H.

JOURNAL OF CEREAL SCIENCE , cilt.60, sa.2, ss.276-281, 2014 (SCI-Expanded, Scopus)

40. Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates

Masatcioglu M. T., GÖKMEN V., Ng P. K. W., KÖKSEL H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.94, sa.12, ss.2562-2568, 2014 (SCI-Expanded, Scopus)

41. SPECIAL ISSUE: Food chemistry and safety Foreword

KÖKSEL H., GÖKMEN V.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.6, sa.3, ss.261, 2014 (SCI-Expanded, Scopus)

42. Production and characterisation of resistant starch and its utilisation as food ingredient: a review

Ozturk S., Koksel H.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.6, sa.3, ss.335-346, 2014 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

43. Formation of resistant starch from amylotype corn starch and determination of the functional properties

Kahraman K., Koksel H.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.5, sa.4, ss.295-302, 2013 (SCI-Expanded, Scopus)

44. Physical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process

Masatcioglu M. T., YALÇIN E., Kim M., Ryu G., ÇELİK S., KÖKSEL H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.237, sa.5, ss.801-809, 2013 (SCI-Expanded, Scopus)

45. Effects of washing and drying applications on deoxynivalenol and zearalenone levels in wheat

Yener S., Koksel H.

WORLD MYCOTOXIN JOURNAL , cilt.6, sa.3, ss.335-341, 2013 (SCI-Expanded, Scopus)

46. Modelling thermal degradation of zearalenone in maize bread during baking

Numanoglu E., Yener S., GÖKMEN V., UYGUN Ü., KÖKSEL H.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , cilt.30, sa.3, ss.528-533, 2013 (SCI-Expanded, Scopus)

47. Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates

Boyaci B. B., Han J., Masatcioglu M. T., YALÇIN E., Celik S., Ryu G., et al.

FOOD CHEMISTRY , cilt.132, sa.4, ss.2165-2170, 2012 (SCI-Expanded, Scopus)

48. Thermal degradation of deoxynivalenol during maize bread baking

NUMANOGLU E., GÖKMEN V., UYGUN Ü., KÖKSEL H.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , cilt.29, sa.3, ss.423-430, 2012 (SCI-Expanded, Scopus)

49. A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens

Sakiyan O., ŞÜMNÜ S. G., ŞAHİN S., Meda V., KÖKSEL H., Chang P.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.4, sa.7, ss.1237-1244, 2011 (SCI-Expanded, Scopus)

50. SOLID LOSS DURING WATER ABSORPTION OF CHICKPEA (CICER ARIETINUM L.)

SAYAR S., TURHAN M., KÖKSEL H.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.34, sa.4, ss.1172-1186, 2011 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

51. Characterization of a Glutenin-Specific Serine Proteinase of Sunn Bug Eurygaster integricepts Put.

Konarev A. V., Beaudoin F., Marsh J., Vilkova N. A., Nefedova L. I., SİVRİ ÖZAY D., et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.59, sa.6, ss.2462-2470, 2011 (SCI-Expanded, Scopus)

52. Production of resistant starch from acid-modified amylotype starches with enhanced functional properties

ÖZTÜRK S., KÖKSEL H., Ng P. K. W.

JOURNAL OF FOOD ENGINEERING , cilt.103, sa.2, ss.156-164, 2011 (SCI-Expanded, Scopus)

53. Multiple-stage extraction strategy for the determination of deoxynivalenol in maize

Numanoglu E., Uygun U., Gokmen V., Koksel H.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , cilt.28, sa.1, ss.80-85, 2011 (SCI-Expanded, Scopus)

54. Stability of Fusarium toxins during traditional Turkish maize bread production

Numanoglu E., UYGUN Ü., KÖKSEL H., Solfrizzo M.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.2, sa.2, ss.84-92, 2010 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

55. UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIES

ŞEKER İ. T., Ozboy-Ozbas O., Gokbulut I., Ozturk S., Koksel H.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.34, sa.1, ss.15-26, 2010 (SCI-Expanded, Scopus)

56. Gıda güvenliğini tehdit eden kimyasallar

UYGUN Ü., KÖKSEL H.

Food Safety Magazine , cilt.4, sa.3, ss.56-60, 2010 (Hakemli Dergi)

57. Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies

Inkaya A. N., GÖÇMEN D., ÖZTÜRK S., KÖKSEL H.

FOOD SCIENCE AND BIOTECHNOLOGY , cilt.18, sa.6, ss.1404-1410, 2009 (SCI-Expanded, Scopus)

58. Degradation of organophosphorus pesticides in wheat during cookie processing

UYGUN Ü., Senoz B., Oztuk S., KÖKSEL H.

FOOD CHEMISTRY , cilt.117, sa.2, ss.261-264, 2009 (SCI-Expanded, Scopus)

59. Potential Utilization of Mixolab for Quality Evaluation of Bread Wheat Genotypes

KÖKSEL H., Kahraman K., Sanal T., SİVRİ ÖZAY D., Dubat A.

CEREAL CHEMISTRY , cilt.86, sa.5, ss.522-526, 2009 (SCI-Expanded, Scopus)

60. Characterization of Resistant Starch Samples Prepared from Two High-Amylose Maize Starches Through Debranching and Heat Treatments

ÖZTÜRK S., KÖKSEL H., Ng P. K. W.

CEREAL CHEMISTRY , cilt.86, sa.5, ss.503-510, 2009 (SCI-Expanded, Scopus)

61. Effects of suni-bug (Eurygaster spp.) damage on size distribution of durum wheat (Triticum durum L.) proteins

Olanca B., SİVRİ ÖZAY D., KÖKSEL H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.229, sa.5, ss.813-820, 2009 (SCI-Expanded, Scopus)

62. Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality

ŞEKER İ. T., Ozboy-Ozbas O., GÖKBULUT İ., ÖZTÜRK S., KÖKSEL H.

FOOD SCIENCE AND BIOTECHNOLOGY , cilt.18, sa.4, ss.948-953, 2009 (SCI-Expanded, Scopus)

63. EFFECTS OF ZERO-TRANS INTERESTERIFIED AND NON-INTERESTERIFIED SHORTENINGS AND BREWER'S SPENT GRAIN ON COOKIE QUALITY

Ozturk S., Ozbas O. O., Javidipour I., KÖKSEL H.

JOURNAL OF FOOD LIPIDS , cilt.16, sa.3, ss.297-313, 2009 (SCI-Expanded, Scopus)

64. Assessing food additives: the good, the bad and the ugly

Oreopoulou V., Psimouli V., Tsimogiannis D., To Kim Anh T. K. A., NguyenThi Minh Tu N. M. T., UYGUN Ü., et al.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.1, sa.2, ss.101-110, 2009 (SCI-Expanded, Scopus)

65. Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches

Ozturk S., KÖKSEL H., Kahraman K., Ng P. K. W.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.229, sa.1, ss.115-125, 2009 (SCI-Expanded, Scopus)

66. Effects of Suni Bug (Eurygaster spp.) Damage on Milling Properties and Semolina Quality of Durum Wheats (Triticum durum L.)

KÖKSEL H., Ozderen T., Olanca B., SİVRİ ÖZAY D.

CEREAL CHEMISTRY , cilt.86, sa.2, ss.181-186, 2009 (SCI-Expanded, Scopus)

67. Farinograph properties and bread quality of flours supplemented with resistant starch

Ozturk S., KÖKSEL H., Ng P. K. W.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION , cilt.60, sa.6, ss.449-457, 2009 (SCI-Expanded, Scopus)

68. Utilization of sugarbeet fiber and zero-trans interesterified and non-interesterified shortenings in cookie production

Ozturk S., Ozboy-Ozbas O., Javidipour I., KÖKSEL H.

ZUCKERINDUSTRIE , cilt.133, sa.11, ss.704-709, 2008 (SCI-Expanded, Scopus)

69. Effects of suni-bug (Eurygaster spp.) damage on semolina properties and spaghetti quality characteristics of durum wheats (Triticum durum L.)

Ozderen T., Olanca B., Sanal T., SİVRİ ÖZAY D., KÖKSEL H.

JOURNAL OF CEREAL SCIENCE , cilt.48, sa.2, ss.464-470, 2008 (SCI-Expanded, Scopus)

70. Functional properties of microwave-treated wheat gluten

YALÇIN E., Sakiyan O., ŞÜMNÜ S. G., ÇELİK S., KÖKSEL H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.227, sa.5, ss.1411-1417, 2008 (SCI-Expanded, Scopus)

71. Predicting the cookie quality of flours by using Mixolab (R)

Ozturk S., Kahraman K., Tiftik B., KÖKSEL H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.227, sa.5, ss.1549-1554, 2008 (SCI-Expanded, Scopus)

72. Chemical and sensory properties of new gluten-free food products: Rice and corn tarhana

YALÇIN E., Celik S., KÖKSEL H.

FOOD SCIENCE AND BIOTECHNOLOGY , cilt.17, sa.4, ss.728-733, 2008 (SCI-Expanded, Scopus)

73. Phytochemical quantification and total antioxidant capacities of emmer (Triticum dicoccon Schrank) and einkorn (Triticum monococcum L.) wheat landraces

Serpen A., GÖKMEN V., Karagoz A., KÖKSEL H.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.56, sa.16, ss.7285-7292, 2008 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

74. 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)

75. Dissipation of organophosphorus pesticides in wheat during pasta processing

UYGUN Ü., Senoz B., KÖKSEL H.

FOOD CHEMISTRY , cilt.109, sa.2, ss.355-360, 2008 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

76. Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality

Kahraman K., Sakiyan O., Ozturk S., KÖKSEL H., ŞÜMNÜ S. G., Dubat A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.227, sa.2, ss.565-570, 2008 (SCI-Expanded, Scopus)

77. 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)

78. Partial characterization of starch in flours of ancient wheat and wild progenitor accessions

Koksel H., Celik S., Karagoz A., Ng P. K. W.

ITALIAN JOURNAL OF FOOD SCIENCE , cilt.20, sa.1, ss.101-110, 2008 (SCI-Expanded, Scopus)

79. Chemical Reactions in the Processing of Soft Wheat Products

KÖKSEL H., GÖKMEN V.

FOOD ENGINEERING ASPECTS OF BAKING SWEET GOODS , ss.49-80, 2008 (SCI-Expanded)

80. 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)

81. A practical spectrophotometric approach for the determination of lipoxygenase activity of durum wheat

Gokmen V., Serpen A., Atli A., Koksel H.

CEREAL CHEMISTRY , cilt.84, sa.3, ss.290-293, 2007 (SCI-Expanded, Scopus)

82. A classification system for beans using computer vision system and artificial neural networks

Kilic K., Boyaci I. H., Koksel H., Kusmenoglu I.

JOURNAL OF FOOD ENGINEERING , cilt.78, sa.3, ss.897-904, 2007 (SCI-Expanded, Scopus)

83. Residue levels of malathion and fenitrothion and their metabolites in postharvest treated barley during storage and malting

Uygun U., Ozkara R., Ozbey A., Koksel H.

FOOD CHEMISTRY , cilt.100, sa.3, ss.1165-1169, 2007 (SCI-Expanded, Scopus)

84. Effects of genotype and environment on beta-glucan and dietary fiber contents of hull-less barleys grown in Turkey

Yalcin E., Celik S., Akar T., Sayim I., Koksel H.

FOOD CHEMISTRY , cilt.101, sa.1, ss.171-176, 2007 (SCI-Expanded, Scopus)

85. Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

Gokmen V., Acar O. C., Koksel H., Acar J.

FOOD CHEMISTRY , cilt.104, sa.3, ss.1136-1142, 2007 (SCI-Expanded, Scopus)

86. 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)

87. A new approach for the utilization of barley in food products: Barley tarhana

Erkan H., Celik S., Bilgi B., Koksel H.

FOOD CHEMISTRY , cilt.97, sa.1, ss.12-18, 2006 (SCI-Expanded, Scopus)

88. The investigation of the secondary structures of various peptide sequences of beta-casein by the multicanonical simulation method

Yasar F., Celik S., Koksel H.

PHYSICA A-STATISTICAL MECHANICS AND ITS APPLICATIONS , cilt.363, sa.2, ss.348-358, 2006 (SCI-Expanded, Scopus)

89. Residue levels of malathion and its metabolites and fenitrothion in post-harvest treated wheat during storage, milling and baking

Uygun U., Koksel H., Atli A.

FOOD CHEMISTRY , cilt.92, sa.4, ss.643-647, 2005 (SCI-Expanded, Scopus)

90. Halogen lamp-microwave combination baking of cookies

Keskin S., Ozturk S., Sahin S., Koksel H., Sumnu G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.220, ss.546-551, 2005 (SCI-Expanded, Scopus)

91. The effect of suni-bug (Eurygaster spp.) damaged wheat on the physical properties of extrusion cooked product

Sivri D., Yildirim Z., Koksel H.

FOOD SCIENCE AND TECHNOLOGY RESEARCH , cilt.11, sa.1, ss.32-36, 2005 (SCI-Expanded, Scopus)

92. Effects of high protease-activity flours and commercial proteases on cookie quality

Kara M., Sivri D., Koksel H.

FOOD RESEARCH INTERNATIONAL , cilt.38, sa.5, ss.479-486, 2005 (SCI-Expanded, Scopus)

93. 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)

94. 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)

95. 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)

96. A rapid method for the estimation of damaged starch in wheat flours

Boyaci I., Williams P., Koksel H.

JOURNAL OF CEREAL SCIENCE , cilt.39, sa.1, ss.139-145, 2004 (SCI-Expanded, Scopus)

97. 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)

98. Molecular modeling of various peptide sequences of gliadins and low-molecular-weight glutenin subunits

Yasar F., Celik S., Koksel H.

NAHRUNG-FOOD , cilt.47, sa.4, ss.238-242, 2003 (SCI-Expanded, Scopus)

99. 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)

100. 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)

101. 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)

102. An application of linear regression technique for predicting bulgur yield and quality of wheat cultivars

Ozboy O., Koksel H.

NAHRUNG-FOOD , cilt.46, sa.1, ss.21-24, 2002 (SCI-Expanded, Scopus)

103. Commercial milling of suni bug (Eurygaster spp.) damaged wheat

Koksel H., Atli A., Dag A., Sivri D.

NAHRUNG-FOOD , cilt.46, sa.1, ss.25-27, 2002 (SCI-Expanded, Scopus)

104. Effects of industrial pasta drying temperatures on starch properties and pasta quality

Guler S., Koksel H., Ng P.

FOOD RESEARCH INTERNATIONAL , cilt.35, sa.5, ss.421-427, 2002 (SCI-Expanded, Scopus)

105. Wheat intercultivar differences in susceptibility of glutenin protein to effects of bug (Eurygaster integriceps) protease

Sivri D., Sapirstein H., Bushuk W., Koksel H.

CEREAL CHEMISTRY , cilt.79, sa.1, ss.41-44, 2002 (SCI-Expanded, Scopus)

106. Effects of brewer's spent grain on the quality and dietary fibre content of cookies

Ozturk S., Ozboy O., Cavidoglu I., Koksel H.

JOURNAL OF THE INSTITUTE OF BREWING , cilt.108, sa.1, ss.23-27, 2002 (SCI-Expanded, Scopus)

107. Molecular modelling of pentapeptide and tetrapeptide sequences of C-hordein

Arkin H., YAŞAR F., ÇELİK S., Celik S., KÖKSEL H.

JOURNAL OF THE INSTITUTE OF BREWING , cilt.107, sa.6, ss.383-388, 2001 (SCI-Expanded, Scopus)

108. MOLECULAR MODELING OF TWO HEXAPEPTIDE REPEAT MOTIFS OF HMW GLUTENIN SUBUNITS

HANDAN A., YAŞAR F., ÇELİK T., ÇELİK S., KÖKSEL H.

International Journal Of Modern Physics C , cilt.12, ss.281-292, 2001 (SCI-Expanded, Scopus)

109. Multicanonical simulations of five tetrapeptide sequences in the central domain of HMW glutenin

Arkin H., Yasar F., ÇELİK T., Celik S., Koksel H.

INTERNATIONAL JOURNAL OF MODERN PHYSICS C , cilt.11, sa.8, ss.1595-1606, 2000 (SCI-Expanded, Scopus)

110. Classification of barleys based on malting quality by image analysis

Utku H., Koksel H., OZKARA R.

JOURNAL OF THE INSTITUTE OF BREWING , cilt.104, sa.6, ss.351-354, 1998 (SCI-Expanded, Scopus)

111. Application of the electron paramagnetic resonance spin probe technique for detection of irradiated wheat

Sunnetcioglu M., Dadayli D., Celik S., Koksel H.

CEREAL CHEMISTRY , cilt.75, sa.6, ss.875-878, 1998 (SCI-Expanded, Scopus)

112. Effects of gamma-irradiation of wheat on gluten proteins

Koksel H., Sapirstein H., Celik S., Bushuk W.

JOURNAL OF CEREAL SCIENCE , cilt.28, sa.3, ss.243-250, 1998 (SCI-Expanded, Scopus)

113. 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)

114. Use of statistical filters in the classification of wheats by image analysis

Utku H., Koksel H.

JOURNAL OF FOOD ENGINEERING , cilt.36, sa.4, ss.385-394, 1998 (SCI-Expanded, Scopus)

115. Determination of Polyphenoloxidase Enzyme Activity in Different Beet Cultivars

SAYGILI N., KÖKSEL H., Leblebici F.

Gıda , cilt.23, sa.3, ss.165-169, 1998 (TRDizin)

116. Effects of gamma irradiation of barley and malt on malting quality

Koksel H., Celik S., Ozkara R.

JOURNAL OF THE INSTITUTE OF BREWING , cilt.104, sa.2, ss.89-92, 1998 (SCI-Expanded, Scopus)

117. Classification of wheat grains by digital image analysis using statistical filters (Reprinted from Wheat: Prospects for global improvement, 1998)

Utku H., Koksel H., Kayhan S.

EUPHYTICA , cilt.100, ss.171-178, 1998 (SCI-Expanded, Scopus)

118. Detection of irradiated wheat using the electron paramagnetic resonance spin probe technique

Dadayli D., Sunnetcioglu M., Koksel H., Celik S.

CEREAL CHEMISTRY , cilt.74, sa.4, ss.375-378, 1997 (SCI-Expanded, Scopus)

119. Effects of gamma irradiation on durum wheats and spaghetti quality

Koksel H., Celik S., Tuncer T.

CEREAL CHEMISTRY , cilt.73, sa.4, ss.506-509, 1996 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 9

1. 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)

2. 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)

3. 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)

4. Effects of intercultivar variation on the gluten proteins and rheological properties of bug (Eurygaster spp.) damaged wheats

Sivri D., Olanca B., Atli A., Koksel H.

8th International Gluten Workshop, Viterbo, İtalya, 8 - 10 Eylül 2003, ss.421-424, (Tam Metin Bildiri)

5. 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)

Kitaplar 1

1. Hububat Laboratuvarı El Kitabı

KÖKSEL H., SİVRİ ÖZAY D., ÖZBOY ÖZBAŞ Ö., BAŞMAN A., KARACAN H.

CEYLAN MATBAASI, 2000

Metrikler

Yayın

129

Yayın (WoS)

121

Yayın (Scopus)

116

Atıf (WoS)

2178

H-İndeks (WoS)

Atıf (Scopus)

988

H-İndeks (Scopus)

Proje

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Proje

Tez Danışmanlığı

Açık Erişim