Metrikler
Yayın
129
Açık Erişim
4
BM Sürdürülebilir Kalkınma Amaçları
Eğitim Bilgileri
1986 - 1990
1986 - 1990Doktora
The University of Manitoba, F, Kanada
Yabancı Diller
C1 İleri
C1 İleriİngilizce
Araştırma Alanları
Gıda Mühendisliği
Gıda Bilimleri
Gıda Biyokimyası
Mühendislik ve Teknoloji
Akademik Faaliyetlere Dayalı Araştırma Alanları
Avesis Araştırma Alanları
WoS Araştırma Alanları
Scopus Araştırma Alanları
Akademik Ünvanlar / Görevler
2001 - Devam Ediyor
2001 - Devam EdiyorProf. Dr.
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
1993 - 2001
1993 - 2001Doç. Dr.
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
1990 - 1993
1990 - 1993Yrd. Doç. Dr.
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
Yönetilen Tezler
2016
2016Yüksek Lisans
Ekstrüzyon pişirme ile enzime dirençli nişasta üretimi ve karakterizasyonu
KÖKSEL H.
Z.SÜMER(Öğrenci)
2015
2015Yüksek Lisans
Arpa unu ve çavdar unu ilavesinin buğday unlarının bazı fiziksel, kimyasal, reolojik ve ekmek kalite özellikleri üzerine etkisi
KÖKSEL H.
E.HATAMI(Öğrenci)
2013
2013Doktora
Ekstrüzyon pişirmenin Maillard reaksiyonu üzerine etkileri
KÖKSEL H.
M.TUĞRUL(Öğrenci)
2013
2013Yüksek Lisans
Menengiç (Pistacia terebinthus L.) ve bazı ekmek katkı maddelerinin hamur reolojik özellikleri ve ekmek kalitesi üzerine etkileri
KÖKSEL H.
A.ÜNÜVAR(Öğrenci)
2012
2012Yüksek Lisans
Baklava kalite karakteristiklerinin ve bazı buğday çeşitlerinden elde edilen unların baklava üretimine uygunluğunun araştırılması
KÖKSEL H.
O.ACAR(Öğrenci)
2011
2011Yüksek Lisans
Yıkama, kurutma ve kabuk soyma işlemlerinin mısır ve buğdayda bazı Fusarium toksinleri üzerine etkisi
KÖKSEL H.
S.YENER(Öğrenci)
2011
2011Doktora
Farklı nişasta kaynaklarından çapraz bağlı nişasta üretimi ve karakterizasyonu
KÖKSEL H.
K.KAHRAMAN(Öğrenci)
2011
2011Yüksek Lisans
Zenginleştirilmiş unlardan farklı koşullarda üretilen bisküvilerin bazı B vitamini içeriklerinin incelenmesi
KÖKSEL H.
E.AKTAŞ(Öğrenci)
2010
2010Yüksek Lisans
Malt üretiminde akrilamid oluşumunun sınırlandırılması
KÖKSEL H.
F.BASINCI(Öğrenci)
2010
2010Yüksek Lisans
Farklı depolama koşullarının zenginleştirilmiş makarnanın vitamin içeriği üzerine etkisinin incelenmesi
KÖKSEL H.
D.KÜTÜK(Öğrenci)
2010
2010Yüksek Lisans
Transglutaminaz enzimi kullanılarak üretilen krakerlerde Maillard reaksiyonu sonucu ortaya çıkan lizin kaybının incelenmesi
KÖKSEL H.
S.GÜMÜŞ(Öğrenci)
2010
2010Yüksek Lisans
Durum buğdayı (Triticum durum L.) çeşitlerinde makarna kalite özellikleri ile polimerik protein içeriği arasındaki ilişkinin belirlenmesi
KÖKSEL H.
D.KÖROĞLU(Öğrenci)
2009
2009Doktora
Süne (Eurygaster spp.) zararının makarnalık buğday ve makarna kalitesi üzerine etkileri
KÖKSEL H.
N.TÜLİN(Öğrenci)
2009
2009Yüksek Lisans
Kek üretiminde kullanılan yağların emülsiyon oluşturma özelliklerinin incelenmesi
KÖKSEL H.
B.TİFTİK(Öğrenci)
2008
2008Doktora
Farklı nişasta kaynaklarından enzime dirençli nişasta üretimi ve karakterizasyonu
KÖKSEL H.
S.ÖZTÜRK(Öğrenci)
2007
2007Doktora
Buğday, makarna ve bisküvide organik fosforlu pestisit kalıntıları ve bazı metabolitleri üzerine depolama ve işleme tekniklerinin etkisi
KÖKSEL H., UYGUN Ü.
B.ŞENÖZ(Öğrenci)
2007
2007Yüksek Lisans
Ekmek üretiminde kimyasal oksidanlar yerine enzim sistemlerinin kullanımının araştırılması
KÖKSEL H.
E.KAYA(Öğrenci)
2004
2004Doktora
Transglutaminaz enziminin buğday, buğday-arpa ve buğday-soya unu karışımlarında proteinler, hamur reolojisi ve ekmek kalite karakteristikleri üzerine etkileri
KÖKSEL H.
A.BAŞMAN(Öğrenci)
2004
2004Yüksek Lisans
Ticari değirmendeki un pasajlarının kalite özelliklerinin belirlenmesi
KÖKSEL H.
B.ÖZTÜRK(Öğrenci)
2003
2003Yüksek Lisans
Süne (Eurygaster spp.) zararı görmüş buğdaylardaki proteaz enzimini inaktive eden doğal proteaz inhibitörlerinin tespit edilmesi
KÖKSEL H.
B.OLANCA(Öğrenci)
2002
2002Yüksek Lisans
İnteresterifiye yağların bisküvi kalitesine etkisi
KÖKSEL H.
S.DİNÇ(Öğrenci)
1998
1998Doktora
Süne (Eurygaster spp.) proteolitik enzimlerinin izolasyonu, karakterizasyonu, saflaştırılması ve gluten proteinleri üzerine etkilerinin belirlenmesi
KÖKSEL H.
D.SİVRİ(Öğrenci)
1991
1991Yüksek Lisans
Buğday rüşeymi katılarak besin değeri yükseltilmiş unların ekmeklik kalitesinin düzeltilme imkanları
KÖKSEL H.
D.SİVRİ(Öğrenci)
Makaleler
Tümü (119)
SCI-E, SSCI, AHCI (117)
SCI-E, SSCI, AHCI, ESCI (117)
Scopus (116)
TRDizin (1)
Diğer Yayınlar (1)
2025
20251. 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)
2025
20252. 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)
2023
20233. 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)
2023
20234. 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)
2022
20225. 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)
2022
20226. 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)
2022
20227. 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)
2021
20218. 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)
2021
20219. 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)
2020
202010. 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)
2020
202011. 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)
2020
202012. 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)
2020
202013. 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)
2020
202014. 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)
2020
202015. 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)
2020
202016. 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)
2020
202017. 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)
2019
201918. 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)
2019
201919. 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)
2019
201920. 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)
2019
201921. 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)
2019
201922. 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)
2018
201823. 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)
2018
201824. 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)
2018
201825. 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)
2017
201726. 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)
2017
201727. 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)
2017
201728. 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)
2017
201729. 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)
2017
201730. 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)
2016
201631. 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)
2016
201632. 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)
2016
201633. 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)
2016
201634. 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)
2015
201535. 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)
2015
201536. 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)
2015
201537. 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)
2014
201438. 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)
2014
201439. 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)
2014
201440. 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)
2014
201441. 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)
2014
201442. 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)
2013
201343. 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)
2013
201344. 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)
2013
201345. 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)
2013
201346. 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)
2012
201247. 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)
2012
201248. 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)
2011
201149. 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)
2011
201150. 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)
2011
201151. 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)
2011
201152. 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)
2011
201153. 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)
2010
201054. 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)
2010
201055. 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)
2010
201056. Gıda güvenliğini tehdit eden kimyasallar
UYGUN Ü., KÖKSEL H.
Food Safety Magazine , cilt.4, sa.3, ss.56-60, 2010 (Hakemli Dergi)
2009
200957. 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)
2009
200958. 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)
2009
200959. 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)
2009
200960. 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)
2009
200961. 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)
2009
200962. 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)
2009
200963. 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)
2009
200964. 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)
2009
200965. 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)
2009
200966. 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)
2009
200967. 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)
2008
200868. 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)
2008
200869. 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)
2008
200870. 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)
2008
200871. 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)
2008
200872. 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)
2008
200873. 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)
2008
200874. 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)
2008
200875. 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)
2008
200876. 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)
2008
200877. 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)
2008
200878. 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)
2008
200879. 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)
2008
200880. 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)
2007
200781. 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)
2007
200782. 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)
2007
200783. 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)
2007
200784. 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)
2007
200785. 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)
2006
200686. 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)
2006
200687. 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)
2006
200688. 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)
2005
200589. 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)
2005
200590. 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)
2005
200591. 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)
2005
200592. 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)
2004
200493. 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)
2004
200494. 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)
2004
200495. 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)
2004
200496. 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)
2003
200397. 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)
2003
200398. 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)
2003
200399. 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)
2002
2002100. 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)
2002
2002101. 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)
2002
2002102. 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)
2002
2002103. 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)
2002
2002104. 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)
2002
2002105. 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)
2002
2002106. 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)
2001
2001107. 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)
2001
2001108. 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)
2000
2000109. 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)
1998
1998110. 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)
1998
1998111. 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)
1998
1998112. 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)
1998
1998113. 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)
1998
1998114. 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)
1998
1998115. 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)
1998
1998116. 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)
1998
1998117. 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)
1997
1997118. 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)
1996
1996119. 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
2016
20161. 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)
2015
20152. 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)
2015
20153. 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)
2003
20034. 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)
2003
20035. 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)
2003
20036. Molecular modeling of peptide sequences of gliadins and LMW-glutenin subunits
Yasar F., CELIK S., KOKSEL H.
8th International Gluten Workshop, Viterbo, İtalya, 8 - 10 Eylül 2003, ss.74-77, (Tam Metin Bildiri)
2001
20017. Wheat bug protease: A protease enzyme with specific activity for gluten proteins
Sivri D., Koksel H.
Symposium on Wheat Quality Elucidation, Charlottetown, Kanada, 13 Ekim 2001, ss.113-126, (Tam Metin Bildiri)
1996
19968. Dijital Görüntü Analizi
UTKU H., KÖKSEL H.
Un-Bulgur ve Bisküvit 2ci Sempozyumu, Türkiye, 28 - 30 Mayıs 1996, (Tam Metin Bildiri)
1993
19939. Hububat Teknolojisinde Görüntü Analizi Tekniklerinin Kullanımı
UTKU H., KÖKSEL H.
MAkarnalık Buğday ve Ürünleri Ulusal Sempozyumu, Türkiye, 30 Kasım - 03 Aralık 1993, (Tam Metin Bildiri)
Kitaplar
2000
20001. Hububat Laboratuvarı El Kitabı
KÖKSEL H., SİVRİ ÖZAY D., ÖZBOY ÖZBAŞ Ö., BAŞMAN A., KARACAN H.
CEYLAN MATBAASI, 2000
Desteklenen Projeler
2013 - Devam Ediyor
2013 - Devam EdiyorEuroFoodChem XVII
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
KÖKSEL H. (Yürütücü)
2017 - 2019
2017 - 2019Tam Tahıllar Zirvesi 2017'e Katılım
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
KÖKSEL H. (Yürütücü)
2017 - 2019
2017 - 2019Tam Tahıllı Ürünlerin Sağlık Faydaları ve İlgili Yanıltıcı İddialar
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
KÖKSEL H. (Yürütücü)
2015 - 2019
2015 - 2019Laboratuvarlar Arası Entegrasyonun Sağlanmasına Yönelik Bilişim Alt Yapısının Geliştirilmesi
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
KÖKSEL H. (Yürütücü), BOYACI İ. H., ARSLAN E. Z.
2016 - 2017
2016 - 2017ICC International Association for Cereal Science and Technology 2016 Yılı Yönetim Kurulu Toplantısına katılım
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
KÖKSEL H. (Yürütücü)
2016 - 2017
2016 - 2017Amerikan Hububat Kimyacıları Birliği (American Association of Cereal Chemists AACC International) yıllık toplantısına katılım
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
KÖKSEL H. (Yürütücü)
2015 - 2016
2015 - 2016Kanada Manitoba Üniversitesi Gıda Bilimi Bölümü ve Kanada Hububat Komisyonuna bağlı Hububat Araştırma Laboratuvarı ile bilimsel işbirliğini geliştirmek
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
KÖKSEL H. (Yürütücü)
2015 - 2016
2015 - 2016HUBUBAT BAZLI GELENEKSEL ÜRÜNLERİN BESLENME VE SAĞLIK KONUSUNDA YARARLARI VE SON DÖNEMLERDEKİ YANILTICI BEYANLAR
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
KÖKSEL H. (Yürütücü)
2011 - 2016
2011 - 2016Mısır ve buğdayda çeşitli işlemlerin deoksinivalenol ve zearalenon mikotoksinleri üzerine etkilerinin araştırılması
Yükseköğretim Kurumları Destekli Proje , BAP Araştırma Projesi
KÖKSEL H. (Yürütücü)
2010 - 2016
2010 - 2016Gıda mühendisliği bölümü laboratuvarlarının altyapı iyileştirme çalışmaları-VIII
Yükseköğretim Kurumları Destekli Proje , BAP Alt Yapı
KÖKSEL H. (Yürütücü)