Mehmet Hayta
Mehmet Hayta
Erciyes University, Department of Food Engineering, , Kayseri, Turkey
Verified email at erciyes.edu.tr
Title
Cited by
Cited by
Year
Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends
M Alpaslan, M Hayta
Journal of Food Engineering 54 (1), 89-93, 2002
1552002
Seed composition of soybeans grown in the Harran region of Turkey as affected by row spacing and irrigation
E Boydak, M Alpaslan, M Hayta, S GERCek, M Simsek
Journal of agricultural and food chemistry 50 (16), 4718-4720, 2002
1352002
The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product
M Alpaslan, M Hayta
Journal of Food Quality 29 (6), 617-627, 2006
1042006
Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats
M Hayta, JD Schofield
Journal of Cereal Science 40 (3), 245-256, 2004
912004
Effect of drying methods on functional properties of tarhana: A wheat flour‐yogurt mixture
M Hayta, M Alpaslan, A Baysar
Journal of Food Science 67 (2), 740-744, 2002
882002
Bioactive and physicochemical properties of persimmon as affected by drying methods
S Karaman, OS Toker, M Çam, M Hayta, M Doğan, A Kayacier
Drying Technology 32 (3), 258-267, 2014
742014
Apricot kernel: Physical and chemical properties
M Alpaslan, M Hayta
JOURNAL-AMERICAN OIL CHEMISTS SOCIETY 83 (5), 469, 2006
672006
The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle
E Eyidemir, M Hayta
African Journal of Biotechnology 8 (1), 2009
492009
Effect of row space and irrigation on seed composition of Turkish sesame (Sesamum indicum L.)
M Alpaslan, E Boydak, M Hayta, S Gercek, M Simsek
Journal of the American Oil Chemists' Society 78 (9), 933-935, 2001
482001
Effect of Grape (Vitis Vinifera L.) Pomace on the Quality, Total Phenolic Content and Anti‐Radical Activity of Bread
M Hayta, G Özuğur, H Etgü, İT Şeker
Journal of food processing and preservation 38 (3), 980-986, 2014
422014
Optimization of ultrasound-assisted antioxidant compounds extraction from germinated chickpea using response surface methodology
M Hayta, EM İşçimen
LWT 77, 208-216, 2017
372017
Dynamic rheological behavior of wheat glutens during heating
M Hayta, JD Schofield
Journal of the Science of Food and Agriculture 85 (12), 1992-1998, 2005
362005
The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage
M Hayta, M Alpaslan, E Köse
European Food Research and Technology 213 (4), 335-337, 2001
362001
Bulgur quality as affected by drying methods
M Hayta
Journal of Food Science 67 (6), 2241-2244, 2002
312002
Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting
I Ozturk, O Sagdic, M Hayta, H Yetim
Chemistry of Natural Compounds 47 (6), 876-879, 2012
222012
Effects of processing on biochemical and rheological properties of wheat gluten proteins
M Hayta, M Alpaslan
Food/Nahrung 45 (5), 304-308, 2001
222001
Optimization of wheat blending to produce breadmaking flour
M Hayta, Ü Çakmakli
Journal of food process engineering 24 (3), 179-192, 2001
222001
Effect of gamma-irradiation on some chemical characteristics and volatile content of linseed
H Yalcin, I Ozturk, M Hayta, O Sagdic, T Gumus
Journal of medicinal food 14 (10), 1223-1228, 2011
202011
Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties
M Hayta, M Hendek Ertop
International Journal of Food Science & Technology 52 (8), 1828-1835, 2017
182017
Phytochemical fortification of flour and bread
M Hayta, G Özuğur
Flour and breads and their fortification in health and disease prevention …, 2011
162011
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Articles 1–20