Personal information

Other IDs

ResearcherID: E-6102-2016
ResearcherID: AAK-5633-2021

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Education and qualifications (3)

Selçuk Üniversitesi: Konya, Konya, TR

2009 to 2014 | PhD (Food Engineering)
Education
Source: Self-asserted source
Hacer Levent

Selçuk University: Konya, Konya, TR

2003 to 2005 | Master of Thesis (Food Engineering)
Education
Source: Self-asserted source
Hacer Levent

Hacettepe University: Ankara, Ankara, TR

1990 to 1995 (Food Engineering)
Education
Source: Self-asserted source
Hacer Levent

Works (21)

The effect of germinated black lentils on cookie quality by applying ultraviolet radiation and ultrasound technology

Journal of Food Science
2024 | Journal article
DOI: 10.1111/1750-3841.17002
WOSUID: WOS:001197138100001
Contributors: Levent, Hacer; Aktas, Kubra
Source: check_circle
Web of Science Researcher Profile Sync

The effects of emulsifiers on quality and staling characteristics of gluten-free bread containing fermented buckwheat, quinoa, and amaranth

Journal of Food Processing and Preservation
2022 | Journal article
DOI: 10.1111/JFPP.16668
WOSUID: WOS:000787790900001
Contributors: Yesil, Saliha; Levent, Hacer
Source: check_circle
Web of Science Researcher Profile Sync

The influence of fermented buckwheat, quinoa and amaranth flour on gluten-free bread quality

LWT - Food Science and Technology
2022 | Journal article
DOI: 10.1016/J.LWT.2022.113301
WOSUID: WOS:000781359700003
Contributors: Yesil, Saliha; Levent, Hacer
Source: check_circle
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Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta

Acta Alimentaria
2021 | Journal article
DOI: 10.1556/066.2021.00107
WOSUID: WOS:000720070500009
Contributors: Aktas, K.; Levent, H.; Yesil, S.; Adiguzel, E.
Source: check_circle
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Enrichment of Gluten-free Cakes with Grape Molasses and Bioactive Rich Ingredients

Brazilian Archives of Biology and Technology
2021 | Journal article
DOI: 10.1590/1678-4324-2021200027
WOSUID: WOS:000748729000001
Contributors: Levent, Hacer; Sayaslan, Abdulvahit; Yesil, Saliha
Source: check_circle
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Physicochemical and sensory quality of gluten-free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric

Journal of Food Processing and Preservation
2021 | Journal article
DOI: 10.1111/JFPP.15148
WOSUID: WOS:000600352300001
Contributors: Levent, Hacer; Sayaslan, Abdulvahit; Yesil, Saliha
Source: check_circle
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Improvement of chemical properties of noodle and pasta using dephytinized cereal brans

LWT - Food Science and Technology
2020 | Journal article
DOI: 10.1016/J.LWT.2020.109470
WOSUID: WOS:000540290000043
Contributors: Levent, Hacer; Koyuncu, Mehmet; Bilgicli, Nermin; Adiguzel, Emre; Dedeoglu, Mustafa
Source: check_circle
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Physical, chemical and sensory evaluation of gluten-free tarhana with legume hulls and flours

Quality Assurance and Safety of Crops & Foods
2019 | Journal article
DOI: 10.3920/QAS2018.1538
WOSUID: WOS:000471914600010
Contributors: Levent, H.
Source: check_circle
Web of Science Researcher Profile Sync

Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles

Journal of Food Science and Technology
2017 | Journal article
DOI: 10.1007/S13197-017-2633-5
WOSUID: WOS:000404745100026
Contributors: Levent, Hacer
Source: check_circle
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Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles

Journal of Food Science and Technology
2017 | Journal article
Source: Self-asserted source
Hacer Levent

Effects of immature wheat on some properties of flour blends and rheological properties of dough

Quality Assurance and Safety of Crops & Foods
2017 | Journal article
DOI: 10.3920/QAS2015.0734
WOSUID: WOS:000391047400007
Contributors: Levent, H.; Bilgicli, N.
Source: check_circle
Web of Science Researcher Profile Sync

"Effects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened bread."

Quality Assurance and Safety of Crops & Foods
2016 | Journal article
Source: Self-asserted source
Hacer Levent

Effects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened bread

Quality Assurance and Safety of Crops & Foods
2016 | Journal article
DOI: 10.3920/QAS2015.0735
WOSUID: WOS:000391047000011
Contributors: Levent, H.; Bilgicli, N.
Source: check_circle
Web of Science Researcher Profile Sync

Influence of wheat germ and beta-glucan on some chemical and sensory properties of Turkish noodle

Journal of Food Science and Technology-Mysore
2015 | Journal article
DOI: 10.1007/s13197-014-1677-z
WOSUID:

WOS:000360077300074
Contributors: Aktas, Kubra; Bilgicli, Nermin; Levent, Hacer
Source: Self-asserted source
Hacer Levent via ResearcherID
grade
Preferred source (of 2)‎

The assessment of leavened and unleavened flat breads properties enriched with wheat germ

Quality Assurance and Safety of Crops & Foods
2015 | Journal article
DOI: 10.3920/QAS2013.0341
WOSUID:

WOS:000352874900010
Contributors: Levent, H.; Bilgicli, N.; Ertas, N.
Source: Self-asserted source
Hacer Levent via ResearcherID
grade
Preferred source (of 2)‎

Utilization of citrus albedo in tarhana production

Journal of Food and Nutrition Research
2014 | Journal article
WOSUID:

WOS:000337664600008
Contributors: Bilgicli, Nermin; Aktas, Kubra; Levent, Hacer
Source: Self-asserted source
Hacer Levent via ResearcherID
grade
Preferred source (of 2)‎

UTILIZATION OF LUPIN (LUPINUS ALBUS L.) FLOUR AND BRAN WITH XYLANASE ENZYME IN COOKIE PRODUCTION

Legume Research
2014 | Journal article
DOI: 10.5958/j.0976-0571.37.3.040
WOSUID:

WOS:000337649700005
Contributors: Bilgicli, Nermin; Levent, Hacer
Source: Self-asserted source
Hacer Levent via ResearcherID
grade
Preferred source (of 2)‎

Improvement of nutritional properties of cake with wheat germ and resistant starch

Journal of Food and Nutrition Research
2013 | Journal article
WOSUID:

WOS:000328667500003
Contributors: Bilgicli, Nermin; Levent, Hacer
Source: Self-asserted source
Hacer Levent via ResearcherID
grade
Preferred source (of 2)‎

QUALITY EVALUATION OF WHEAT GERM CAKE PREPARED WITH DIFFERENT EMULSIFIERS

Journal of Food Quality
2013 | Journal article
DOI: 10.1111/jfq.12042
WOSUID:

WOS:000325268400006
Contributors: Levent, H.; Bilgicli, N.
Source: Self-asserted source
Hacer Levent via ResearcherID
grade
Preferred source (of 2)‎

Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours

International Journal of Food Sciences and Nutrition
2011 | Journal article
DOI: 10.3109/09637486.2011.572546
WOSUID:

WOS:000295725300009
Contributors: Levent, Hacer; Bilgicli, Nermin
Source: Self-asserted source
Hacer Levent via ResearcherID
grade
Preferred source (of 2)‎

Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies

Journal of Food Engineering
2007 | Journal article
DOI: 10.1016/j.jfoodeng.2005.12.019
WOSUID:

WOS:000241073500043
Contributors: Uysal, Hacer; Bilgicli, Nermin; Elgun, Adem; Ibanoglu, Senol; Herken, Emine Nur; Demir, M. Kursat
Source: Self-asserted source
Hacer Levent via ResearcherID

Peer review (15 reviews for 4 publications/grants)

Review activity for Cereal chemistry. (2)
Review activity for International journal of food properties. (2)
Review activity for Journal of food processing and preservation. (10)
Review activity for Lebensmittel-Wissenschaft + [i.e. und] Technologie. (1)
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