Akademik Kadro

Hamit Köksel, Prof. Dr.

hamit.koksel@istinye.edu.tr

Ankara Üniversitesi, Gıda Teknolojisi Bölümü’nden 1978 yılında Yüksek Mühendis derecesiyle mezun olan Hamit Köksel, aynı yıl Tarım Bakanlığı’na bağlı Tarla Bitkileri Merkez Araştırma Enstitüsü’nde Hububat Teknolojisi Laboratuvarı’nda araştırmacı olarak göreve başlamıştır. 1980 yılında Meksika' daki CIMMYT (International Wheat and Maize Improvement Center) adlı araştırma merkezinde buğday ıslahı ve kalitesi konusunda 8 ay süreyle çalışmıştır. 1986 yılında IDRC (International Development Research Center) tarafından sağlanan bursla Kanada Manitoba Üniversitesi' nde MSc çalışmasını tamamlamıştır. Doktorasını Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Bilimi ve Teknolojisi ABD’da 1990 yılında tamamlayan Hamit Köksel, aynı yıl Hacettepe Üniversitesi’nde çalışmaya başlamıştır. Aynı üniversitede 1993 yılında Doçent, 2001 yılında Profesör olarak atanmıştır. 1993 de Ingiltere Humberside Üniversitesi’ nde, 1996 da Kanada Manitoba Üniversitesi' nde, 1999, 2000 ve 2006’da ABD Michigan Eyalet Üniversitesi' nde araştırmalar yürütmüştür. Hacettepe Üniversitesi, Gıda Mühendisliği Bölümünde iki dönem Gıda Teknolojisi Ana Bilim Dalı Başkanı, bir dönem Bölüm Başkanı olarak görev yapmıştır. 26 yüksek lisans, 14 doktora öğrencisinin danışmanlığını yürütmüştür. 2002 yılından beri merkezi Viyana’da bulunan ICC (International Association for Cereal Science and Technology) Türkiye temsilcisidir. 2105-16 yıllarında bu kuruluşta President Elect, 2017-18 yıllarında Başkan olarak görev yapmıştır, 2019-20 yıllarında ICC Yönetim Kurulu Başkanı olarak görev yapmaktadır. 2003 yılından beri European Association of Chemical and Molecular Sciences, Food Chemistry Division (EuroFoodChem) Ulusal Delegesidir. SCI kapsamındaki dergilerde 130 dan fazla makalesi yayınlanmış, Uluslararası bilimsel toplantılarda 150 den fazla bildiri sunmuştur. SCI kapsamındaki bazı uluslararası dergilerde (Journal of Cereal Science, Quality Assurance and Safety of Crops & Foods, Acta Alimentaria) Editörler Kurulu Üyesi olarak görev yapmaktadır. Hacettepe Üniversitesi Bilim Ödülü, Ziraat Mühendisleri Odası Bilim Ödülü, ICC Herald Perten Vakfı Bilim Ödülü gibi çeşitli ödüller almıştır. Prof. Dr. Hamit Köksel 2019 yılı itibariyle, İstinye Üniversitesi Sağlık Bilimleri Fakültesi Beslenme ve Diyetetik Bölümünde akademik kadroda yer almaktadır.

Araştırma Alanları: Gıda Teknolojisi, Gıda Mühendisliği, Mühendislik ve Teknoloji

Ders Verdiği Bölümler: Gıda Teknolojisi, Gıda Mühendisliği, Mühendislik ve Teknoloji

Temel Alanları: Gıda Bilimleri ve Mühendisliği, Tahıl Teknolojisi, Gıda Kimyası,

Makaleler

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 - Uluslararası Hakemli
Journal of Cereal Science, YILMAZ REMZİYE, BAYRAÇ CEREN, BAŞMAN ARZU, KÖKSEL HAMİT

Development of a peptide substrate for detection of sunn pest damage in wheat flour
2018 - Uluslararası Hakemli
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Hançerlioğulları Begüm Zeynep,KÖKSEL HAMİT,DUDAK ŞEKER FAHRİYE CEYDA

Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages
2018 - Uluslararası Hakemli
FOOD CHEMISTRY, ÖZKAYA BERRİN,Turksoy Secil,Özkaya Hazım,Baumgartner Burcu,Özkeser İrem,KÖKSEL HAMİT

Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability
2018 - Uluslararası Hakemli
JOURNAL OF CEREAL SCIENCE, aktas akyıldız eda,Sibakov J,Nappa M,Hytönen Eemeli,KÖKSEL HAMİT,Poutanen Kaisa

An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking
2017 - Uluslararası Hakemli
Journal of Cereal Science, MASATCIOĞLU MUSTAFA TUĞRUL, sümer zeynep, KÖKSEL HAMİT

Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran
2017 - Uluslararası Hakemli
Journal of Cereal Science, AKTAŞ AKYILDIZ EDA,Mattila O,Sözer Nesli,Poutanen K,KÖKSEL HAMİT,Nordlund E

An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology
2017 - Uluslararası Hakemli
Journal of Cereal Science, çetiner buket,acar oğuz,KAHRAMAN KEVSER,şanal turgay,KÖKSEL HAMİT

A novel method for ash analysis in wheat milling fractions by using laser-induced breakdown spectroscopy
2017 - Uluslararası Hakemli
Journal of Cereal Science, banu sezer,bilge gonca,şanal turgay,KÖKSEL HAMİT,BOYACI İSMAİL HAKKI

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 - Uluslararası Hakemli
European Food Research and Technology, bilge gonca,sezer banu,eseller kemal efe ,BERBEROĞLU HALİL,KÖKSEL HAMİT,BOYACI İSMAİL HAKKI

Determination of wheat bug Eurygaster spp damage in durum wheat Triticum durum L by electrophoresis and rapid visco analyser
2016 - Uluslararası Hakemli
Journal of Cereal Science, olanca burcu,özderen tülin,KÖKSEL HAMİT,SİVRİ ÖZAY DİLEK

Expansion in chickpea Cicer arietinum L seed during soaking and cooking
2016 - Uluslararası Hakemli
International Agrophysics, SAYAR SEDAT,TURHAN MAHİR,KÖKSEL HAMİT

Ash analysis of flour sample by using laser induced breakdown spectroscopy
2016 - Uluslararası Hakemli
SPECTROCHIMICA ACTA PART B-ATOMIC SPECTROSCOPY, bilge gonca,sezer banu,ESELLER KEMAL EFE,BERBEROĞLU HALİL,KÖKSEL HAMİT,BOYACI İSMAİL HAKKI

Effects of formulation and extrusion cooking conditions on furfural and hydroxymethylfurfural content
2015 - Uluslararası Hakemli
JOURNAL OF CEREAL SCIENCE, MASATCIOĞLU MUSTAFA TUĞRUL,Ng perry K W,KÖKSEL HAMİT

Grain Science and Industry in Turkey Past Present and Future
2015 - Uluslararası Hakemli
CEREAL FOODS WORLD, KÖKSEL HAMİT,ÇETİNER BUKET

Optimization of the reaction conditions for the production of cross linked starch with high resitant starch content
2015 - Uluslararası Hakemli
FOOD CHEMISTRY, KAHRAMAN KEVSER,KÖKSEL HAMİT

Modelling thermal degradation of zearalenone in maize bread during baking
2014 - Uluslararası Hakemli
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, numanoğlu eren,yener sine,GÖKMEN VURAL,UYGUN ÜMRAN,KÖKSEL HAMİT

Effects of formulation extrusion cooking condiitons and CO2 injection on the formation of acrylamide in corn extrudates
2014 - Uluslararası Hakemli
Journal of Science of Food and Agriculture, MASATCIOĞLU MUSTAFA TUĞRUL,GÖKMEN VURAL,NG PERRY K W,KÖKSEL HAMİT

Hull less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process
2014 - Uluslararası Hakemli
Innovative Food Science & Emerging Technologies, MASATCIOĞLU MUSTAFA TUĞRUL,YALÇIN ERKAN,hwan park jong,GiHyung Ryu,ÇELİK SÜEDA,KÖKSEL HAMİT

Production and characterisation of resistant starch and its utilisation as food ingredient a review
2014 - Uluslararası Hakemli
Quality Assurance and Safety of Crops & Foods, ÖZTÜRK SERPİL,KÖKSEL HAMİT

Modelling thermal degradation of zearalenone in maize bread during baking
2013 - Uluslararası Hakemli
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, numanoğlu eren,yener sine,GÖKMEN VURAL,UYGUN ÜMRAN,KÖKSEL HAMİT

Formation of resistant starch from amylotype corn starch and determination of the functional properties
2013 - Uluslararası Hakemli
Qualıty Assurance and Safety Of Crops & Foods, KAHRAMAN KEVSER,KÖKSEL HAMİT

Effects of washing and drying applications on deoxynivalenol and zearalenone levels in wheat World Mycotoxin Journal
2013 - Uluslararası Hakemli
World Mycotoxin Journal, KÖKSEL HAMİT

Physical and chemical properties of tomato green tea and ginseng supplemented corn extrudates produced by conventional extrusion and CO2 injection process
2013 - Uluslararası Hakemli
European Food Research and Technology, KÖKSEL HAMİT

Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates
2012 - Uluslararası Hakemli
Food Chemistry, bilgi boyacı berna,Han JY,MASATCIOĞLU MUSTAFA TUĞRUL,YALÇIN ERKAN,ÇELİK SÜEDA,RYU GH,KÖKSEL HAMİT

Characterization of a glutenin specific serine proteinase of sunn bug Eurygaster integricepts
2011 - Uluslararası Hakemli
Journal of Agriculture and Food Chemistry, konarev alexander v,beaudoin ferederic,marsh justin ,vilkova nina,nefedova ludmila,SİVRİ ÖZAY DİLEK,KÖKSEL HAMİT,shewry peter,lovegrove alison

A study on degree of starch gelatinization in cakes baked in three different ovens
2011 - Uluslararası Hakemli
Food and Bioprocess Technology, ŞAKIYAN DEMİRKOL ÖZGE,şumnu gülüm,ŞAHİN SERPİL,meda v,KÖKSEL HAMİT,chang p

Production of resistant starch from acid modified amylotype starches with enhanced funcitonal properties
2011 - Uluslararası Hakemli
jounral of food engineering, ÖZTÜRK SERPİL,KÖKSEL HAMİT,ng perry k w

Thermal degradation of deoxynivalenol during maize bread baking
2011 - Uluslararası Hakemli
Food Additives & Contaminants: Part A, numanoğlu eren,GÖKMEN VURAL,UYGUN ÜMRAN,KÖKSEL HAMİT

Solid loss during water absorption of chickpea Cicer arietinum L
2011 - Uluslararası Hakemli
Journal of Food Process Engineering, KÖKSEL HAMİT

Multiple stage extraction strategy for the determination of deoxynivalenol in maize
2011 - Uluslararası Hakemli
Food Additives & Contaminants, KÖKSEL HAMİT

Production of resistant starch from acid modified amylotype starches with enhaced functional properties
2011 - Uluslararası Hakemli
Journal of Food Engineering, KÖKSEL HAMİT

Utilization of apricot kernel flour as fat replacer in cookies
2010 - Uluslararası Hakemli
journal of food processing and preservation, ŞEKER İBRAHİM TUĞKAN,ÖZBOY ÖZBAŞ ÖZEN,GÖKBULUT İNCİLAY,ÖZTÜRK SERPİL,KÖKSEL HAMİT

Effects of suni bug Eurygaster spp damage on milling properties and semolina quality of durum wheats Triticum durum L
2009 - Uluslararası Hakemli
Cereal Chemistry, KÖKSEL HAMİT,özderen tülin,olanca burcu,SİVRİ ÖZAY DİLEK

Effects of zero trans interesterified and non interesterified shortenings and brewers spent grain on cookie quality
2009 - Uluslararası Hakemli
Journal of Food Lipids, ÖZTÜRK SERPİL,ÖZBOY ÖZBAŞ ÖZEN,javidipour issa,KÖKSEL HAMİT

Effects of suni bug Eurygaster spp damage on size distribution of durum wheat Triticum durum L proteins
2009 - Uluslararası Hakemli
European Food Research and Technology, olanca burcu,SİVRİ ÖZAY DİLEK,KÖKSEL HAMİT

Degradation of organophosphorus pesticides in wheat during cookie processing
2009 - Uluslararası Hakemli
Food Chemistry, UYGUN ÜMRAN,şenöz berrin,ÖZTÜRK SERPİL,KÖKSEL HAMİT

Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low fat Cookies
2009 - Uluslararası Hakemli
food science and biotechnology, inkaya ayşe neslihan,GÖÇMEN DUYGU,ÖZTÜRK SERPİL,KÖKSEL HAMİT

Farinograph properties and bread quality of flours supplemented with resistant starch
2009 - Uluslararası Hakemli
Journal of Food Sciences and Nutrition, ÖZTÜRK SERPİL,KÖKSEL HAMİT,ng perry K W

Effect of debranching and heat treatments on formation and functional properties of resistant starch from high amylose corn starches
2009 - Uluslararası Hakemli
European Food Research and Technology, ÖZTÜRK SERPİL,KÖKSEL HAMİT,KAHRAMAN KEVSER,NG Perry K W

Potential utilization of Mixolab for quality evaluation of bread wheat genotypes
2009 - Uluslararası Hakemli
Cereal Chemistry, KÖKSEL HAMİT,KAHRAMAN KEVSER,şanal turgay,SİVRİ ÖZAY DİLEK,Dubat Arnaud

Effects of fiber rich apple and apricot powders on cookie quality
2009 - Uluslararası Hakemli
Food Science and Biotechnology, KÖKSEL HAMİT

Charactization of resistant starch samples prepared from two high amylose maize starches through debranching and heat treatments
2009 - Uluslararası Hakemli
Cereal Chemistry, KÖKSEL HAMİT

Predicting the cookie quality of flours by using Mixolab
2008 - Uluslararası Hakemli
European Food Research and Technology, ÖZTÜRK SERPİL,KAHRAMAN KEVSER,KÖKSEL HAMİT

Effects of suni bug Eurygaster spp damage on semolina properties and spaghetti quality characteristics of durum wheats Triticum durum L
2008 - Uluslararası Hakemli
JOURNAL OF CEREAL SCIENCE, özderen tülin,olanca burcu,şanal turgay,SİVRİ ÖZAY DİLEK,KÖKSEL HAMİT

Emulsion and pasting properties of resistant starch with locust bean gum and their utilization in low fat cookie formulations
2008 - Uluslararası Hakemli
International Journal of Food Properties, BAŞMAN ARZU,ÖZTÜRK SERPİL,KAHRAMAN KEVSER,KÖKSEL HAMİT

Dissipation of organophosphorus pesticides in wheat during pasta processing
2008 - Uluslararası Hakemli
Food Chemistry, UYGUN ÜMRAN,şenöz berrin,KÖKSEL HAMİT

Phytochemical quantification and total antioxidant capacities of emmer Triticum dicoccon Schrank and einkorn Triticum monococcum L wheat landraces
2008 - Uluslararası Hakemli
Journal of Agricultural Science and Technology, serpen arda,GÖKMEN VURAL,karagöz alptekin,KÖKSEL HAMİT

Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment
2008 - Uluslararası Hakemli
Journal of Cereal Science, MASATCIOĞLU MUSTAFA TUĞRUL,KAHRAMAN KEVSER,ÖZTÜRK SERPİL,BAŞMAN ARZU,KÖKSEL HAMİT

Utilization of Mixolab to predict the suitability of flours in terms of cake quality
2008 - Uluslararası Hakemli
European Food Research and Technology, KAHRAMAN KEVSER,ŞAKIYAN DEMİRKOL ÖZGE,ÖZTÜRK SERPİL,KÖKSEL HAMİT,şumnu servet gülüm,Dubat Arnaud

Evaluation of molecular weight distribution pasting and functional properties and enzyme resistant starch content of acid modified corn starches
2008 - Uluslararası Hakemli
Food Science and Biotechnology, KÖKSEL HAMİT

Partial characterization of starch in flours of ancient wheat and wild progenitor accessions
2008 - Uluslararası Hakemli
Journal of Food Science, KÖKSEL HAMİT

Functional properties of microwave treated wheat gluten
2008 - Uluslararası Hakemli
European Food Research and Technology, KÖKSEL HAMİT

Chemical and sensory properties of new gluten free food products rice and corn tarhana
2008 - Uluslararası Hakemli
Food Science and Biotechnology, KÖKSEL HAMİT

A Practical spectrophotometric approach for the determination of lipoxygenase activity of durum wheat
2007 - Uluslararası Hakemli
CEREAL CHEMISTRY, GÖKMEN VURAL,serpen arda,ATLI AYHAN,KÖKSEL HAMİT

Residue levels of malathion and fenitrothion and their metabolites in postharvest treated barley during storage and malting
2007 - Uluslararası Hakemli
Food Chemistry, UYGUN ÜMRAN,özkara recep,ÖZBEY AYŞE,KÖKSEL HAMİT

Effects of genotype and environment on ß glucan and dietary fiber contents of hull less barleys grown in Turkey
2007 - Uluslararası Hakemli
Food Chemistry, YALÇIN ERKAN,ÇELİK SÜEDA,akar taner,sayım ismail,KÖKSEL HAMİT

Effects of Dough Formula and Baking Conditions on Acrylamide and Hydroxymethylfurfural Formation in Cookies
2007 - Uluslararası Hakemli
Food Chemistry, GÖKMEN VURAL,çetinkaya açar özge,KÖKSEL HAMİT,acar jale

A classification system for beans using computer vision system and artificial neural networks
2007 - Uluslararası Hakemli
Journal of Food Engineering, kılıç kıvanç,BOYACI İSMAİL HAKKI,KÖKSEL HAMİT,kusmenoğlu ismail

Effect of acid modification and heat treatments on resistant starch formation and functional properties of corn starch
2007 - Uluslararası Hakemli
International Journal of Food Properties, KÖKSEL HAMİT,BAŞMAN ARZU,KAHRAMAN KEVSER,ÖZTÜRK SERPİL

Electron beam technology for modifying the functional properties of maize starch
2007 - Uluslararası Hakemli
Nuclear Instruments and Methods in Physics Research Section A, Nemtanu Monica,Minea Rr,KAHRAMAN KEVSER,KÖKSEL HAMİT,NG Perry K W ,Popescu MI,Mitru Ee

A new approach for the utilization of barley in food products Barley tarhana
2006 - Uluslararası Hakemli
Food Chemistry, YALÇIN ERKAN,ÇELİK SÜEDA,bilgi berna,KÖKSEL HAMİT

The investigation of the secondary structures of various peptide sequences of ß casein by molecular modeling
2006 - Uluslararası Hakemli
Physica A, KÖKSEL HAMİT

Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti
2006 - Uluslararası Hakemli
European Food Research and Technology, KÖKSEL HAMİT

Residue levels of malathion and its metabolites and fenitrothion in post harvest treated wheat during storage milling and baking
2005 - Uluslararası Hakemli
Food Chemistry, KÖKSEL HAMİT

Effects of High Protease Activity Flours and Commercial Proteases on Cookie Quality
2005 - Uluslararası Hakemli
Food Research International, KÖKSEL HAMİT

Halogen Lamp Microwave Combination Baking of Cookies
2005 - Uluslararası Hakemli
European Food Research and Technology, KÖKSEL HAMİT

Utilization of Suni Bug Eurygaster spp Damaged Wheat in Extrusion Cooking
2005 - Uluslararası Hakemli
Food Science and Technology Research, KÖKSEL HAMİT

The Effects Of Protein Rich Fraction and Defatting on Pasting Behaviour Chickpea Starch
2005 - Uluslararası Hakemli
Starch/Staerke, Sedat Sayar, Hamit Köksel, Mahir Turhan

Effects of extrusion variables on the properties of waxy hulless barley extrudates
2004 - Uluslararası Hakemli
Food/Nahrung, KÖKSEL HAMİT

Effects of irradiation on protein electrophoretic properties water absorption and cooking quality of lentils
2004 - Uluslararası Hakemli
International Journal of Food Science and Nutrition, KÖKSEL HAMİT

Effects of irradiation on protein electrophoretic properties water absorption and cooking quality of dry bean and chickpea
2004 - Uluslararası Hakemli
Food Science and Technology Research, KÖKSEL HAMİT

Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads
2003 - Uluslararası Hakemli
Journal of Food Science, KÖKSEL HAMİT

Molecular modeling of various peptide sequences of gliadins and LMW glutenin subunits
2003 - Uluslararası Hakemli
Journal of Cereal Science, KÖKSEL HAMİT

A Rapid Method for the Estimation of Damaged Starch in Wheat Flours
2003 - Uluslararası Hakemli
Journal of Cereal Science, KÖKSEL HAMİT

Application Of Unreacted Core Model To In Situ Gelatinization Of Chickpea Starch
2003 - Uluslararası Hakemli
Journal of Food Engineering, Sedat Sayar, Mahir Turhan, Hamit Köksel

Development of a bulgur like product using extrusion cooking
2003 - Uluslararası Hakemli
Journal of the Science of Food and Agriculture, KÖKSEL HAMİT

Application of unreacted core model to in situ gelatinization of chickpea starch
2003 - Uluslararası Hakemli
Journal of Food Engineering, KÖKSEL HAMİT

Effects of industrial pasta drying temperatures on starch properties and pasta quality
2002 - Uluslararası Hakemli
FOOD RESEARCH INTERNATIONAL, KÖKSEL HAMİT,safure güler,ng perry k w

Wheat intercultivar differences in susceptibility of gluten proteins to effects of wheat bug Eurygaster integriceps protease
2002 - Uluslararası Hakemli
Cereal Chemistry, KÖKSEL HAMİT

Effects of Pasta Drying Temperatures on Starch Properties and Pasta Quality
2002 - Uluslararası Hakemli
Food Research International, KÖKSEL HAMİT

Commercial milling of suni bug Eurygaster spp damaged wheat
2002 - Uluslararası Hakemli
Food/Nahrung, KÖKSEL HAMİT

Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours
2002 - Uluslararası Hakemli
European Food Research and Technology, KÖKSEL HAMİT

An Application of lineer regression technique for predicting bulgur yield and quality of wheat cultivars
2002 - Uluslararası Hakemli
Food/Nahrung, KÖKSEL HAMİT

Effects of transglutaminase on SDS Page patterns of wheat soy and barley proteins and their blends
2002 - Uluslararası Hakemli
Journal of Food Science, KÖKSEL HAMİT

Effects of brewer s spent grain on the quality and dietary fiber content of cookies
2002 - Uluslararası Hakemli
Journal of the Institute of Brewing, KÖKSEL HAMİT

Molecular modeling of two hexapeptide repeat motifs of HMW glutenin subunits
2001 - Uluslararası Hakemli
International Journal of Modern Physics C, KÖKSEL HAMİT

Effects of transglutaminase enzyme on fundamental rheological properties of sound and bug damaged wheat flour doughs
2001 - Uluslararası Hakemli
Cereal Chemistry, KÖKSEL HAMİT

Dietary fiber content of bulgur as affected by wheat variety
2001 - Uluslararası Hakemli
Acta Alimentaria an International Journal of Food Science, KÖKSEL HAMİT

Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread yufka
2001 - Uluslararası Hakemli
European Food Research and Technology, KÖKSEL HAMİT

Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid content of firik a wheat based local food
2001 - Uluslararası Hakemli
Food/Nahrung, KÖKSEL HAMİT

Effects of genotype and environment on malt ß glucanase activity
2001 - Uluslararası Hakemli
Journal of the Institute of Brewing, KÖKSEL HAMİT

Molecular modeling of pentapeptide tetrapeptide sequences of C hordein
2001 - Uluslararası Hakemli
Journal of the Institute of Brewing, KÖKSEL HAMİT

Multicanonical simulations of five tetrapeptide sequences in the central domain of HMW glutenin
2000 - Uluslararası Hakemli
International Journal of Modern Physics C, KÖKSEL HAMİT

Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing
2000 - Uluslararası Hakemli
European Food Research and Technology, KÖKSEL HAMİT

Effects of sugar beet fiber on spaghetti quality
2000 - Uluslararası Hakemli
Zuckerindustrie, KÖKSEL HAMİT

Effects of sugar beet fiber on the quality and dietary fiber content of extrusion products
2000 - Uluslararası Hakemli
Zuckerindustrie, KÖKSEL HAMİT

Effects of wheat bug Eurygaster maura protease on gluten proteins
1999 - Uluslararası Hakemli
Cereal Chemistry, KÖKSEL HAMİT

Use of EPR spin probe technique for detection of irradiated wheat
1999 - Uluslararası Hakemli
Applied Radiation and Isotopes, KÖKSEL HAMİT

Barley bulgur Effect of cooking method on chemical composition
1999 - Uluslararası Hakemli
Journal of Cereal Science, KÖKSEL HAMİT

Inactivation of sugar beet polyphenoloxidase by steam blanching
1999 - Uluslararası Hakemli
Zuckerindustrie, KÖKSEL HAMİT

Effects of wheat maturation stage and cooking method on physical and chemical Properties of firiks
1999 - Uluslararası Hakemli
Food Chemistry, KÖKSEL HAMİT

Effects of sugar beet fiber on cookie quality
1999 - Uluslararası Hakemli
Zuckerindustrie, KÖKSEL HAMİT

Utilization of sugar beet fiber in the production of high fiber bread
1999 - Uluslararası Hakemli
Zuckerindustrie, KÖKSEL HAMİT

Properties and composition of Turkish flat bread bazlama supplemented with barley flour and wheat bran
1999 - Uluslararası Hakemli
European Food Research and Technology, KÖKSEL HAMİT

Effects of Wheat Bug Eurygaster maura Protease on Glutenin Proteins
1999 - Uluslararası Hakemli
Cereal Chemistry, Sivri D., Sapirstein H. D., Köksel H., Bushuk W.

Chemical and physical characterisation of sugar beet fiber
1998 - Uluslararası Hakemli
Acta Alimentaria an International Journal of Food Science, KÖKSEL HAMİT

Effects of Wheat Bug Eurygaster maura proteolytic enzymes on electrophoretic properties of gluten proteins
1998 - Uluslararası Hakemli
New Zealand Journal of Crop and Horticultural Science, KÖKSEL HAMİT

Classification of wheat grains by digital image analysis with the use of statistical filters
1998 - Uluslararası Hakemli
Euphytica, KÖKSEL HAMİT

The effect of zinc supplemented bread consumption on school children with asymptomatic zinc deficiency
1998 - Uluslararası Hakemli
Journal of Pediatric Gastroenterology and Nutrition, KÖKSEL HAMİT

Effects of gamma irradiation of barley and malt on malting quality
1998 - Uluslararası Hakemli
JOURNAL OF THE INSTITUTE OF BREWING, KÖKSEL HAMİT

Use of statistical filters in the classification of wheats by image analysis
1998 - Uluslararası Hakemli
Journal of Food Engineering, KÖKSEL HAMİT

Comparison of physical properties of raw and roasted chickpeas leblebi
1998 - Uluslararası Hakemli
Food Research International, KÖKSEL HAMİT

Application of electron paramagnetic resonance spin probe technique for detection of irradiated wheat
1998 - Uluslararası Hakemli
Cereal Chemistry, KÖKSEL HAMİT

Effects of cultivar and environment on ß glucan content and malting quality of Turkish barleys
1998 - Uluslararası Hakemli
Journal of the Institute of Brewing, KÖKSEL HAMİT

Effects of gamma irradiation on durum wheats and spaghetti quality
1996 - Uluslararası Hakemli
Cereal Chemistry, KÖKSEL HAMİT

Unexpected strengthening effects of a couarse bran of a wheat variety on dough rheological properties and baking quality
1996 - Uluslararası Hakemli
Journal of Cereal Science, KÖKSEL HAMİT

Zinc Supplemented bread and its utilization in zinc deficiency
1995 - Uluslararası Hakemli
Cereal Chemistry, KÖKSEL HAMİT

The influence of wheat drying temperatures on the birefringence and X ray diffraction patterns of wet warvested wheat starch
1993 - Uluslararası Hakemli
Cereal Chemistry, KÖKSEL HAMİT

Bildiriler

Resistant Starch as a Functional Ingredient in Foods
2017 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

The Properties and Utilization of Resistant Starch: A Novel LowCalorie Food Ingredient
2017 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

A Study on the Effects of the Heat and Moisture Treatments onWheat Quality
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Modification of Cereal Brans by Steam Explosion Combined with Enzymatic Treatment for Improved Use as Food Ingredient
Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Health Benefits of Whole Grain Products andAppertaining Misleading Claims
2017 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Effects of Wheat Kernel Size on Various Quality Characteristics
2017 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Flour Milling Technology and Recent Developments
Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Effects of arabinoxylan hydrolyzing enzymes on rheological properties and baking quality of whole wheat flours
2017 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Geçmişten Bugüne Anadolu’da Ekmek
2017 - Ulusal
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Glycemic index of frequently consumed bread types used for healthy subjects and chronic diseases
2017 - Uluslararası
Sağlık Bilimleri Temel Alanı->Beslenme ve Diyetetik ,

Does different preperation and cooking methods impact on the glycemic index of the potato?
2017 - Uluslararası
Sağlık Bilimleri Temel Alanı->Beslenme ve Diyetetik ,

Development of an industrial method for production of low phytic acid high soluble fiber content whole wheat bread
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Utilization of NIR and MIR Spectroscopy with Different Chemometric Techniques for the Prediction ofWheat Flour Quality Parameters
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Effects of Location Onsome Quality Traits in Durum Wheat Triticum Durum Varieties
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Determination of Dietary Fiber Content of Different Bread and Flours Produced in Sanli Urfa
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

A New Advanced Method for Ash Analysis of Cereal Products by Using Laser Induced BreakdownSpectroscopy
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Modification of Cereal Brans by Mechanical Thermal and or Enzymatic Methods for Improved Use as FoodIngredient
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Evaluation of Some Soft Wheat Genotypes for Cookie Quality and the Correlations Between CookieCharacteristics and Quality Parameters
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Effects of Formulation and CO2 Injection Process on Physical Properties of CornBased Extrudates
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Potential Utilization of Chestnut Flours in Low fat Cookies
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Chickpea Quality Processing and Utilization An Overview
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Optimisation of Modified Sedimentation Test with Interlaboratory Comparison
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Quality Evaluation of Flour Milling Streams in Laboratory Milling
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

A Reliable Assay for the Detection and Quantification of Adulteration in Wheat Flour Based CompositeBreads
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Utilization of Durum Wheat Flour in Extrusion Cooking
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Bread Crumb Extrudates
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

A Study on the Effects of the Heat and Moisture Treatments onWheat Quality
2016 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

In house validation of DNA Extraction Method from flour samples and rye maize and oat flour contents in wheat flour based composite breads
2015 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

A Real Time PCR Method for Detection of Maize Oats and rye flours contents in wheat flour based composite breads
2015 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Nutritional and Health Benefits of Traditional Cereal Based Products and Recent Misleading Claims
2015 - Uluslararası
Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği ,

Ödüller

Harald Perten Award
2016 - Bilim - Sanat Ödülleri
HACETTEPE ÜNİVERSİTESİ/MÜHENDİSLİK FAKÜLTESİ/GIDA MÜHENDİSLİĞİ BÖLÜMÜ/GIDA TEKNOLOJİSİ ANABİLİM DALI/ - Alanında yurtdışı kurum veya kuruluşlardan alınan ödül