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Works (39)

Rheological properties of pestil enriched wheat, potato and corn flour using simplex lattice mixture design

Croatian journal of food science and technology
2024-12-31 | Journal article
DOI: 10.17508/CJFST.2024.16.2.06
Contributors: Ferhat Yuksel; Busra Yavuz; Tuğçe Tunç
Source: check_circle
Crossref

KARABUĞDAY (Fagopyrum esculentum) UNU İLE ZENGİNLEŞTİRİLMİŞ DUT PESTİLLERİNİN BAZI FİZİKO-KİMYASAL, RENK, BİYOAKTİF VE DUYUSAL ÖZELLİKLERİNİN ARAŞTIRILMASI

Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi
2022-12-03 | Journal article
DOI: 10.17780/ksujes.1160294
Contributors: Okan LEVENT; Ferhat YÜKSEL
Source: check_circle
Crossref

Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization

Journal of Food Science and Technology
2022-09 | Journal article
DOI: 10.1007/s13197-022-05367-7
Part of ISSN: 0022-1155
Part of ISSN: 0975-8402
Contributors: ferhat yuksel; Okan Levent; Ferhat Yuksel
Source: Self-asserted source
ferhat yuksel

Some physicochemical, color, bioactive and sensory properties of a pestil enriched with wheat, corn and potato flours: An optimization study based on simplex lattice mixture design

International Journal of Gastronomy and Food Science
2022-06 | Journal article
DOI: 10.1016/j.ijgfs.2022.100513
Part of ISSN: 1878-450X
Contributors: ferhat yuksel; Ferhat Yuksel; Büşra Yavuz; Cemalettin Baltacı
Source: Self-asserted source
ferhat yuksel

Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology

LWT
2022-05 | Journal article
DOI: 10.1016/j.lwt.2022.113354
Contributors: Ferhat Yuksel; Ahmed Kayacier
Source: check_circle
Crossref

Evaluation of By-Products of Potato Peel as Food Additive

Current Nutrition & Food Science
2022-01 | Journal article
DOI: 10.2174/1573401317666210702110412
Contributors: Ferhat Yuksel; Aysun Durmaz
Source: check_circle
Crossref

In vitro glycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips

Journal of Food Science and Technology
2021-10 | Journal article
DOI: 10.1007/s13197-020-04830-7
Part of ISSN: 0022-1155
Part of ISSN: 0975-8402
Source: Self-asserted source
ferhat yuksel

Üniversite Öğrencilerinin Makarna Tüketim Alışkanlıklarını ve Bunu Etkileyen Faktörlerin İncelenmesi

Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi
2021-06-28 | Journal article
DOI: 10.37989/gumussagbil.644023
Contributors: Ayşe MUSLU; Simge GİDER; Fatma Büşra DERELİ; Ferhat YÜKSEL
Source: check_circle
Crossref

Deep fried wheat chips added with potato peel flour—Effect on quality parameters

Quality Assurance and Safety of Crops & Foods
2021-02-20 | Journal article
DOI: 10.15586/qas.v13i1.844
Part of ISSN: 1757-837X
Part of ISSN: 1757-8361
Source: Self-asserted source
ferhat yuksel

Development of a healthy corn-based snack with sage (Salvia officinalis L.) seed

Bioactive Carbohydrates and Dietary Fibre
2020 | Journal article
DOI: 10.1016/j.bcdf.2019.100207
EID:

2-s2.0-85076248822

Part of ISBN:

22126198
Contributors: Yuksel, F.; Ilyasoglu, H.; Baltaci, C.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Hindistan cevizi unu ile zenginleştirilmiş dut pestillerin bazı fizikokimyasal, renk ve duyusal özelliklerinin incelenmesi

Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi
2020-01-15 | Journal article
DOI: 10.17714/gumusfenbil.545872
Part of ISSN: 2146-538X
Source: Self-asserted source
ferhat yuksel

Investigation of certain nutritional properties of noodle enriched with raw flaxseed

Quality Assurance and Safety of Crops and Foods
2019 | Journal article
DOI: 10.3920/QAS2018.1363
EID:

2-s2.0-85065250260

Part of ISBN:

1757837X 17578361
Contributors: Yuksel, F.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

The Effect of Addition of Agar and Cellulose Gums on the Rheological and Textural Properties of Kavilca (Triticum Spelta L.) Flour and Bread

Journal of the Institute of Science and Technology
2019-06-01 | Journal article
DOI: 10.21597/jist.441336
Part of ISSN: 2146-0574
Source: Self-asserted source
ferhat yuksel
grade
Preferred source (of 2)‎

Elma Lifi ile Zenginleştirilmiş Geleneksel Türk Ev Yapımı Eriştelerin Fizikokimyasal, Tekstürel, Pişme ve Duyusal Özellikleri

Akademik Gıda
2019-03-26 | Journal article
DOI: 10.24323/akademik-gida.543992
Part of ISSN: 1304-7582
Source: Self-asserted source
ferhat yuksel
grade
Preferred source (of 2)‎

Farklı Sıcaklık ve Sürelerde Ön Kurutma İşlemine Tabi Tutulduktan Sonra Kızartılmış Glütensiz Cipslerin Yağ Absorplama Kapasitelerinin ve Bazı Fizikokimyasal İçerikleri ile Duyusal Özelliklerinin Belirlenmesi

Turkish Journal of Agriculture - Food Science and Technology
2019-03-12 | Journal article
DOI: 10.24925/turjaf.v7i3.384-389.2301
Part of ISSN: 2148-127X
Source: Self-asserted source
ferhat yuksel
grade
Preferred source (of 2)‎

Adaçayı Tohumu (Salvia officinalis L.) Unu İle Zenginleştirilmiş Optimize Mısır Cipsin Depolama Yeteneklerinin BelirlenmesiAdaçayı Tohumu (Salvia officinalis L.) Unu İle Zenginleştirilmiş Optimize Mısır Cipsin Depolama Yeteneklerinin Belirlenmesi

Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi
2019-01-31 | Journal article
DOI: 10.17714/gumusfenbil.397592
Part of ISSN: 2146-538X
Source: Self-asserted source
ferhat yuksel

Gümüşhane Üniversitesi Öğrencilerinin Cips Tüketim Durumlarının Belirlenmesi

Kilis 7 Aralık Üniversitesi Fen ve Mühendislik Dergisi
2018 | Journal article
Source: Self-asserted source
ferhat yuksel

Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design

Quality Assurance and Safety of Crops and Foods
2018 | Journal article
DOI: 10.3920/QAS2018.1282
EID:

2-s2.0-85058702954

Part of ISBN:

1757837X 17578361
Contributors: Yuksel, F.; Campanella, O.H.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Gümüşhane İlindeki Bazı Hazır Gıda Restoranlarından Alınan Parmak Patates Kızartmaların Fizikokimyasal ve Yağ Asitleri İçeriği ile Duyusal Karakteristikleri Açısından İncelenmesi

European Journal of Science and Technology
2018-12-01 | Journal article
DOI: 10.31590/ejosat.479946
Part of ISSN: 2148-2683
Source: Self-asserted source
ferhat yuksel

DETERMINATION OF PHYSICOCHEMICAL, SENSORY, COOKING PROPERTIES AND FATTY ACID COMPOSITION OF NOODLES ENRICHED WITH FLAXSEED

GIDA / THE JOURNAL OF FOOD
2018-02-20 | Journal article
DOI: 10.15237/gida.gd17051
Part of ISSN: 1300-3070
Source: Self-asserted source
ferhat yuksel

Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties

Journal of Food Process Engineering
2017 | Journal article
DOI: 10.1111/jfpe.12406
EID:

2-s2.0-85014665686

Part of ISBN:

17454530 01458876
Contributors: Karaman, S.; Yilmaz, M.T.; Ozturk, G.; Yuksel, F.; Toker, Ö.S.; Dogan, M.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips

Journal of Food Measurement and Characterization
2017 | Journal article
DOI: 10.1007/s11694-016-9396-y
EID:

2-s2.0-84990817475

Part of ISBN:

21934134 21934126
Contributors: Yuksel, F.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: Effect of ascorbic acid concentration

Quality Assurance and Safety of Crops and Foods
2017 | Journal article
DOI: 10.3920/QAS2015.0817
EID:

2-s2.0-85027272338

Part of ISBN:

1757837X 17578361
Contributors: Yildiz, O.; Toker, O.S.; Yüksel, F.; Cavus, M.; Ceylan, M.M.; Yurt, B.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration

LWT - Food Science and Technology
2017 | Journal article
DOI: 10.1016/j.lwt.2017.04.076
EID:

2-s2.0-85019957142

Part of ISBN:

00236438
Contributors: Yuksel, F.; Karaman, S.; Gurbuz, M.; Hayta, M.; Yalcin, H.; Dogan, M.; Kayacier, A.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Effect of apple fibre on textural and relaxation properties of wheat chips dough

Quality Assurance and Safety of Crops and Foods
2016 | Journal article
DOI: 10.3920/QAS2015.0725
EID:

2-s2.0-84971613838

Part of ISBN:

1757837X 17578361
Contributors: Karaman, S.; Yilmaz, M.T.; Toker, O.S.; Yuksel, F.; Kayacier, A.; Dogan, M.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips

LWT - Food Science and Technology
2016 | Journal article
DOI: 10.1016/j.lwt.2015.11.029
EID:

2-s2.0-84953426198

Part of ISBN:

00236438
Contributors: Yuksel, F.; Kayacier, A.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Barley flour addition decreases the oil uptake of wheat chips during frying

Quality Assurance and Safety of Crops and Foods
2015 | Journal article
DOI: 10.3920/QAS2014.0472
EID:

2-s2.0-84945942622

Part of ISBN:

1757837X 17578361
Contributors: Yuksel, F.; Karaman, S.; Kayacier, A.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water

LWT - Food Science and Technology
2015 | Journal article
DOI: 10.1016/j.lwt.2015.03.099
EID:

2-s2.0-84930382849

Part of ISBN:

00236438
Contributors: Yuksel, F.; Karaman, K.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Dynamic mechanical spectra of selected turkish honeys: Construction of predictive models for complex viscosity using two different nonlinear modeling techniques

International Journal of Food Properties
2014 | Journal article
DOI: 10.1080/10942912.2011.614985
EID:

2-s2.0-84884869199

Part of ISBN:

10942912 15322386
Contributors: Kayacier, A.; Yüksel, F.; Karaman, S.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: Textural and some physicochemical properties

Food Chemistry
2014 | Journal article
DOI: 10.1016/j.foodchem.2013.08.079
EID:

2-s2.0-84884528991

Part of ISBN:

03088146 18737072
Contributors: Yuksel, F.; Karaman, S.; Kayacier, A.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration

Journal of Dairy Science
2014 | Journal article
DOI: 10.3168/jds.2013-7111
EID:

2-s2.0-84890793748

Part of ISBN:

00220302 15253198
Contributors: Karaman, S.; Toker, T.S.; Yüksel, F.; Çam, M.; Kayacier, A.; Dogan, M.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber

Food and Bioprocess Technology
2014 | Journal article
DOI: 10.1007/s11947-013-1096-6
EID:

2-s2.0-84891626454

Part of ISBN:

19355130 19355149
Contributors: Kayacier, A.; Yüksel, F.; Karaman, S.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties

LWT - Food Science and Technology
2014 | Journal article
DOI: 10.1016/j.lwt.2014.03.032
EID:

2-s2.0-84901277120

Part of ISBN:

00236438
Contributors: Kayacier, A.; Yüksel, F.; Karaman, S.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Gıda Teknolojisinde Ultrases Uygulamaları

Gıda Teknolojileri Elektronik Dergisi
2013 | Journal article
Source: Self-asserted source
ferhat yuksel

Single-Laboratory Validation for the Determination of Aflatoxin B<inf>1</inf>, B<inf>2</inf>, G<inf>1</inf>, and G<inf>2</inf> in Foods Based on Immunoaffinity Column and Liquid Chromatography with Postcolumn Derivatization and Fluorescence Detection

Food Analytical Methods
2013 | Journal article
DOI: 10.1007/s12161-012-9417-3
EID:

2-s2.0-84872262899

Part of ISBN:

19369751 1936976X
Contributors: Baltaci, C.; Ilyasoǧlu, H.; Yüksel, F.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix

Food and Bioprocess Technology
2013 | Journal article
DOI: 10.1007/s11947-012-1005-4
EID:

2-s2.0-84884906700

Part of ISBN:

19355130 19355149
Contributors: Toker, O.S.; Karaman, S.; Yuksel, F.; Dogan, M.; Kayacier, A.; Yilmaz, M.T.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Quality characteristics of registered cultivars and advanced lines of durum wheats grown in different ecological regions of Turkey

Canadian Journal of Plant Science
2011 | Journal article
DOI: 10.4141/CJPS10152
EID:

2-s2.0-79956293578

Part of ISBN:

19181833 00084220
Contributors: Sakin, M.A.; Sayaslan, A.; Duzdemir, O.; Yuksel, F.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Stability properties of certain durum wheat genotypes for major quality characteristics,Makarnalik buĝday genotiplerinin temel kalite kriterleri bakimindan stabilite özellikleri

Turkish Journal of Agriculture and Forestry
2011 | Journal article
DOI: 10.3906/tar-1004-884
EID:

2-s2.0-79960132877

Part of ISBN:

1300011X
Contributors: Sakin, M.A.; Düzdemir, O.; Sayaslan, A.; Yüksel, F.
Source: Self-asserted source
ferhat yuksel via Scopus - Elsevier

Makarnalık Buğday (Triticum durum) Kalitesi

Türk Bilimsel Derlemeler Dergisi
2011-06-14 | Journal article
Source: Self-asserted source
ferhat yuksel

Peer review (1 review for 1 publication/grant)

Review activity for Lebensmittel-Wissenschaft + [i.e. und] Technologie. (1)
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