Hamit Koksel
Hamit Koksel
Istinye University
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Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies
V Gökmen, ÖÇ Açar, H Köksel, J Acar
Food Chemistry 104 (3), 1136-1142, 2007
Effects of brewer's spent grain on the quality and dietary fibre content of cookies
S Öztürk, Ö Özboy, İ Cavidoğlu, H Köksel
Journal of the Institute of Brewing 108 (1), 23-27, 2002
A classification system for beans using computer vision system and artificial neural networks
K Kılıç, IH Boyacı, H Köksel, İ Küsmenoğlu
Journal of Food Engineering 78 (3), 897-904, 2007
Effects of industrial pasta drying temperatures on starch properties and pasta quality
S Güler, H Köksel, PKW Ng
Food Research International 35 (5), 421-427, 2002
A new approach for the utilization of barley in food products: Barley tarhana
H Erkan, S Çelik, B Bilgi, H Köksel
Food Chemistry 97 (1), 12-18, 2006
Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours
A Basman, H Köksel, PK Ng
European Food Research and Technology 215 (5), 419-424, 2002
Phytochemical Quantification and Total Antioxidant Capacities of Emmer (Triticum dicoccon Schrank) and Einkorn (Triticum monococcum L.) Wheat Landraces
A Serpen, V Gökmen, A Karagöz, H Köksel
Journal of agricultural and food chemistry 56 (16), 7285-7292, 2008
Utilization of Mixolab® to predict the suitability of flours in terms of cake quality
K Kahraman, O Sakıyan, S Ozturk, H Koksel, G Sumnu, A Dubat
European Food Research and Technology 227 (2), 565-570, 2008
Predicting the cookie quality of flours by using Mixolab®
S Ozturk, K Kahraman, B Tiftik, H Koksel
European Food Research and Technology 227 (5), 1549-1554, 2008
Potential utilization of Mixolab for quality evaluation of bread wheat genotypes
H Koksel, K Kahraman, T Sanal, DS Ozay, A Dubat
Cereal chemistry 86 (5), 522-526, 2009
Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads
A Basman, H Köksel, PKW Ng
Journal of food science 68 (8), 2453-2460, 2003
Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches
S Ozturk, H Koksel, K Kahraman, PKW Ng
European Food Research and Technology 229 (1), 115-125, 2009
Effects of extrusion variables on the properties of waxy hulless barley extrudates
H Köksel, GH Ryu, A Basman, H Demiralp, PKW Ng
Food/Nahrung 48 (1), 19-24, 2004
Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran
A Başman, H Köksel
Cereal chemistry 76 (4), 506-511, 1999
Bitki genetik kaynaklarının korunması ve kullanımı
A Karagöz, N Zencirci, A Tan, T Taşkın, H Köksel, M Sürek, C Toker, ...
Türkiye Ziraat Mühendisliği VII. Teknik Kongresi 1, 155-177, 2010
Production of resistant starch from acid-modified amylotype starches with enhanced functional properties
S Ozturk, H Koksel, PKW Ng
Journal of Food Engineering 103 (2), 156-164, 2011
Residue levels of malathion and its metabolites and fenitrothion in post-harvest treated wheat during storage, milling and baking
U Uygun, H Koksel, A Atli
Food Chemistry 92 (4), 643-647, 2005
Effects of genotype and environment on β-glucan and dietary fiber contents of hull-less barleys grown in Turkey
E Yalçın, S Çelik, T Akar, I Sayim, H Köksel
Food Chemistry 101 (1), 171-176, 2007
Barley bulgur: effect of processing and cooking on chemical composition
H Köksel, MJ Edney, B Özkaya
Journal of Cereal Science 29 (2), 185-190, 1999
Effects of transglutaminase enzyme on fundamental rheological properties of sound and bug‐damaged wheat flour doughs
H Köksel, D Sivri, PKW Ng, JF Steffe
Cereal chemistry 78 (1), 26-30, 2001
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