SCI Kapsamındaki Dergilerde Yayınlanan Makaleler

AKADEMİK ÇALIŞMALAR VE YAYINLAR
--- MAKALE --- SCI Kapsamındaki Dergilerde Yayınlanan Makaleler Özkara, R., A. Başman, H. Köksel ve S. Çelik, “Effects of Cultivar and Environment on βGlucan Content and Malting Quality of Turkish Barleys,” Journal of the Institute of
Brewing, 104, 217-220 (1998).
Başman, A. ve H. Köksel, ”Properties and Composition of Turkish Flat Bread (Bazlama),
Supplemented with Barley Flour and Wheat Bran,” Cereal Chemistry, 76, 506-511 (1999)
Basman, A. ve H. Köksel, “Effects of Barley Flour and Wheat Bran Supplementation on
the Properties and Composition of Turkish Flat Bread, Yufka,” European Food Research
and Technology, 212, 198-202 (2001)
Basman, A., H. Köksel ve P.K.W. Ng, “Effects of Transglutaminase on SDS-PAGE Patterns
of Wheat, Soy and Barley Proteins and Their Blends,” Journal of Food Science, 67, 26542658 (2002)
Basman A, H. Köksel ve P.K.W. Ng, “Effects of Increasing Levels of Transglutaminase
on the Rheological Properties and Bread Quality Characteristics of Two Wheat Flours,”
European Food Research and Technology, 215, 419-424 (2002)
Basman A, H. Köksel ve P.K.W. Ng, “Utilization of Transglutaminase to Increase the Level
of Barley and Soy Flour Incorporation in Wheat Flour Breads,” Journal of Food Science,
68, 2453-2460 (2003)
Köksel, H., G-H. Ryu, Ö. Özboy Özbas, A. Basman ve P.K.W. Ng, “Development of a
Bulgur-like Product Using Extrusion Cooking”, Journal of the Science of Food and
Agriculture, 83, 630-636 (2003).
Köksel, H., G-H. Ryu, A. Başman, H. Demiralp ve P.K.W. Ng, “Effects of Extrusion
Variables on the Properties of Waxy Hulless Barley Extrudates,” Nahrung-Food (Issue
4/2004 is continued as Molecular Nutrition & Food Research), 48, 19-24 (2004).
Çelik, S., A. Başman, E. Yalçın ve H. Köksel, “Effects of Irradiation on Protein
Electrophoretic Properties, Water Absorption and Cooking Quality of Dry Bean and
Chickpea,” Food Science and Technology Research, 10, 410-415 (2004).
Çelik, S., E. Yalçın, A. Başman ve H. Köksel, “Effects of Irradiation on Protein
Electrophoretic Properties, Water Absorption and Cooking Quality of Lentils,”
International Journal of Food Sciences and Nutrition, 55, 641-648 (2004).
Basman, A., H. Koksel ve A. Atli, “Effects of Increasing Levels of Transglutaminase on
Cooking Quality of Bran Supplemented Spaghetti,” European Food Research and
Technology, 223, 547-551 (2006).
Köksel, H., A. Basman, K. Kahraman ve S. Ozturk, “Effect of Acid Modification and Heat
Treatments on Resistant Starch Formation and Functional Properties of Corn Starch,”
International Journal of Food Properties, 10, 691-702 (2007).
Koksel, H., T. Masatcioglu, K. Kahraman, S. Ozturk ve A. Basman, “Improving Effect of
Lyophilization on Functional Properties of Resistant Starch Preparations Formed by Acid
Hydrolysis and Heat Treatment,” Journal of Cereal Science, 47, 275–282 (2008).
Yalcin, S. ve A. Basman, “Effects of Gelatinization Level, Gum and Transglutaminase on
the Quality Characteristics of Rice Noodle,” International Journal of Food Science and
Technology, 43, 1637–1644 (2008).
Yalcin, S. ve A. Basman, “Quality Characteristics of Corn Noodles Containing Gelatinized
Starch, Transglutaminase and Gum,” Journal of Food Quality, 31, 465-479 (2008).
Basman, A., S. Ozturk, K. Kahraman ve H. Koksel, ”Emulsion and Pasting Properties of
Resistant Starch with Locust Bean Gum and Their Utilization in Low Fat Cookie
Formulations,” International Journal of Food Properties, 11, 762-772 (2008).
Koksel H., S. Ozturk, K. Kahraman, A. Basman, O. Ozboy Ozbas ve G-H. Ryu, “Evaluation
of Molecular Weight Distribution, Pasting and Functional Properties, and Enzyme
Resistant Starch Content of Acid-modified Corn Starches,” Food Science and
Biotechnology 17, 755-760 (2008).
--- BİLDİRİ --- Uluslararası Başman, A. ve H. Köksel, “Dietary Fiber Content of Turkish Flat Bread “Bazlama”
Supplemented with Barley Flour and Wheat Bran,” 16 th ICC Conference 1998, Cereal
Science-Its Contribution to Health and Well Being, p 84, May 9-12, Vienna-Austria, 1998.
Çelik, S., E. Yalçın, H. Köksel ve A. Başman, “Effects of Gamma Irradiation on Salt
Soluble Proteins of Lentil,” FAO/IAEA/WHO International Conference on Ensuring the
Safety and Quality of Food through Radiation Processing, IAEA-CN-76, Book of Extended
Synopses, p. 147-148, October 19-22, Antalya, 1999.
Çelik, S., A. Başman, E. Yalçın ve H. Köksel, “Effects of Gamma Irradiation on Bean
Proteins,” 4 th International Conference on Agro and Food Physics, Abstract book p. 76,
May 16-20, İstanbul, 2000.
Koksel, H., G-H. Ryu, O. Ozboy, A. Basman ve P.K.W. Ng, “Development of a BulgurLike Product Using Extrusion Cooking,” 2000 AACC Annual Meeting, p. 240, November 59, Kansas City, USA, 2000.
Basman, A., H. Karacan, G-H. Ryu, H. Koksel ve P.K.W. Ng, “Physicochemical Properties
of Extruded Waxy Barley,” AACC Annual Meeting, p. 266, November 5-9, Kansas CityUSA, 2000.
Çelik, S., A. Basman, E. Yalcin ve H. Köksel, “Effects of Gamma-irradiation on Protein
Electrophoretic Properties, Water Absorption and Cooking Quality of Bean and Chickpea,”
AACC Annual Meeting, p.145, October 14-18, Charlotte, North Carolina, USA, 2001.
Basman, A., H. Köksel ve P.K.W. Ng, “Examining of Polymer Formation of Wheat, Soy
and Barley Proteins with Transglutaminase Enzyme,” AACC Annual Meeting, p.163,
October 14-18, Charlotte, North Carolina, USA, 2001.
Başman, A., H. Köksel ve P.K.W. Ng, “Effects of Transglutaminase Addition Levels on
Rheological Properties and Baking Qualities of Two Wheat Flour Samples,” ICC
Conference 2002, p. 33, May 26-29, Budapest, Hungary, 2002. (SÖZLÜ BİLDİRİ)
Başman, A., H. Köksel ve P.K.W. Ng, “Transglutaminase Catalyzed Crosslinking: A New
Approach to Increase Barley and Soy Flour Level in Bread,” 1st International Congress on
Functional Foods and Nutraceuticals, p. 23, April 27-29, Antalya, 2004 (SÖZLÜ BİLDİRİ)
Öztürk, S., K. Ak, A. Başman, Ö. Özbaş Özboy ve H. Köksel, “Resistant Starch Formation
from Acid Modified Corn Starch,” 1st International Congress on Functional Foods and
Nutraceuticals, p. 77, April 27-29, Antalya, 2004.
Basman, A., H. Köksel ve P.K.W. Ng, “Utilization of Rapid Visco Analyzer for Assessing
the Effect of Different Levels of Transglutaminase on Gluten Quality,” in: The Gluten
Proteins, Eds; D. Lafiandra, S. Masci, R. D’Ovidio, p. 345-348, The Royal Society of
Chemistry, Cambridge-UK, 2004.
Basman, A., H. Köksel ve P.K.W. Ng, “Effects of Transglutaminase Enzyme on Proteins,
Dough Rheology and Bread Quality Characteristics of Wheat Flour and Blends of Wheatbarley and Wheat-soy flours,” 4th European Young Cereal Scientists and Technologists
Workshop, p.6, June 29-July 1, Vienna, Austria, 2005 (SÖZLÜ BİLDİRİ)
Basman, A., E. Ibanoglu, S. Ibanoglu ve H. Köksel, “Effect of Dry Heating on Viscosity
Values of Various Starch-gum Mixtures,” ICC-Jubilee Conference “Cereals-the Future
Challenge”, p. 58, July 3-6, Vienna, Austria, 2005.
Basman, A., H. Köksel ve A. Topcu, “Utilization of Transglutaminase in the Production of
Gluten-free Cookies for Celiac Patients,” ICC-Jubilee Conference “Cereals-the Future
Challenge”, p. 59, July 3-6, Vienna, Austria, 2005.
Köksel, H. ve A. Başman, “Effects of Transglutaminase Enzyme on Rice and Amaranth
Proteins,” ICC-Jubilee Conference “Cereals-the Future Challenge”, p. 104, July 3-6,
Vienna, Austria, 2005.
Uzunoglu, N., B. Ozkaya, H. Özkaya, A. Basman ve H. Köksel, “Effects of Wheat Variety,
Extraction Rate and Drying Method on the Quality Characteristics of Eriste,” ICC-Jubilee
Conference “Cereals-the Future Challenge”, p. 105, July 3-6, Vienna, Austria, 2005.
Basman, A., S. Ozturk, K. Ak, O. Ozboy Ozbas ve H. Koksel, “Evaluation of Various
Properties of Acid Hydrolysed Corn Starches,” ICC-Jubilee Conference “Cereals-the Future
Challenge”, p. 144, July 3-6, Vienna, Austria, 2005.
Yalcin, S. ve A. Basman, “Production of Gluten-free Rice Noodles,” ICC-Jubilee
Conference “Cereals-the Future Challenge”, p. 179, July 3-6, Vienna, Austria, 2005.
Köksel, H., A. Basman, S. Öztürk, K. Ak ve Ö. Özboy Özbas, “Evaluation of Pasting
Properties, Molecular Weight Distribution and Enzyme Resistant Starch Content of Corn
Starch Hydrolysed at Various Levels,” Euro Food Chem XIII “Macromolecules and Their
Degradation Products In Food–Physiological, Analytical and Technological Aspects”,
p. 82-85, September 21-23, Hamburg, Germany, 2005.
Ak, K., S. Öztürk, A. Basman, Ö. Özboy Özbas ve H. Köksel, “Effects of Autoclaving
Cycles on Enzyme Resistant Starch Formation,” Euro Food Chem XIII “Macromolecules
and Their Degradation Products In Food–Physiological, Analytical and Technological
Aspects”, p.102-105, September 21-23, Hamburg, Germany, 2005.
Öztürk, S., I.H. Boyaci, K. Ak, A. Basman ve H. Köksel, “Optimisation of the Processing
Conditions Affecting Enzyme Resistant Starch Formation in Acid Modified Corn Starch,”
Euro Food Chem XIII “Macromolecules and Their Degradation Products In Food–
Physiological, Analytical and Technological Aspects”, p.106-109, September 21-23, 2005,
Hamburg, Germany. 2005.
Yalcin, S., A. Basman, I.H. Boyaci ve H. Köksel, “Estimation of Damaged Starch in Wheat
Flours by Using Rapid Visco Analyser,” Euro Food Chem XIII “Macromolecules and Their
Degradation Products In Food–Physiological, Analytical and Technological Aspects”,
p.110-112, September 21-23, Hamburg, Germany, 2005.
Basman, A., B. Özkaya ve H. Köksel, “Destruction of Phytic Acid in Leavened and
Unleavened Turkish Flat Breads,” Euro Food Chem XIII “Macromolecules and Their
Degradation Products In Food–Physiological, Analytical and Technological Aspects”, p.
660-663, September 21-23, Hamburg, Germany, 2005.
Başman, A., H. Köksel ve A. Atlı, “Utilization of Transglutaminase to Increase the Level of
Bran Supplementation into Spaghetti,” 2nd International Congress on Functional Foods
and Nutraceuticals, p. 24, May 4-6, İstanbul, 2006. (SÖZLÜ BİLDİRİ)
Tiftik, B., Y. Yamatma, B. Ekebaş, A. Başman ve H. Köksel, “Utilization of Enzymes to
Prevent Staling in Whole Wheat Bread,” 2nd International Congress on Functional Foods
and Nutraceuticals, p. 53, May 4-6, İstanbul, 2006.
Fevzioğlu, M., A. Topçu, A. Başman, “Hydroxymethylfurfural (HMF) Contents of Some
Commercial Dietetic Cereal Products,” 2nd International Congress on Functional Foods and
Nutraceuticals, p. 67, May 4-6, İstanbul, 2006.
Yalçın, S. ve A. Başman, “Gluten-free Corn Noodles,” 2nd International Congress on
Functional Foods and Nutraceuticals, p. 111, May 4-6, İstanbul, 2006.
Yalçın, S., M. Fevzioğlu ve A. Başman, “Effects of Emulsifiers on Cooking Properties of
Gluten-free Corn Noodles,” 5th European Young Cereal Scientists and Technologists
Workshop, p.16, July 5-7, Gaziantep, 2006.
Fevzioğlu, M., A. Başman, D. Sivri Özay ve H. Köksel, “Effects of Various Additives on
Pasting Properties of Rice-wheat Extrudates,” 5th European Young Cereal Scientists and
Technologists Workshop, p.17, July 5-7, Gaziantep, 2006.
Yalcin, S., H. Köksel, A. Basman ve I.H. Boyaci, “Comparison of the methods used for the
estimation of damaged starch in wheat flour samples,” C&E Spring Meeting, Consumer
Driven Cereal Innovation: Where Science Meets Industry, p.32, May 2-4, Montpellier,
France, 2007.
Koksel, H., A. Basman, K. Kahraman ve S. Ozturk, “Functional properties of resistant
starch preparations formed by acid hydrolysis and heat treatment,” C&E Spring Meeting,
Consumer Driven Cereal Innovation: Where Science Meets Industry, p.37, May 2-4,
Montpellier, France, 2007.
Yalcin, S. ve A. Basman, “Effects of transglutaminase enzyme on quality characteristics
of gluten-free rice noodles and corn noodles,” 6th European Young Cereal Scientists and
Technologists Workshop, p.36, April 30-May 2, Montpellier, France, 2007.
Köksel, F., G. Şumnu, S. Şahin ve A. Başman, “The effects of different hydrocolloids on
quality of gluten free cakes baked in microwave-infrared combination oven,” Bosphorus
2008 ICC International Conference, Proceedings book p.111, April 24-26, İstanbul, 2008.
Masatcıoğlu, M.T., K. Kahraman, S. Öztürk, A. Başman ve H. Köksel, “Effects of acid
modification, heat treatment and lyophilization on various properties of resistant starch
preparations,” Bosphorus 2008 ICC International Conference, Proceedings book p.125,
April 24-26, İstanbul, 2008.
Fevzioğlu, M. ve A. Başman, “Effects of infrared treatment on pasting properties of rice
samples,” Bosphorus 2008 ICC International Conference, Proceedings book p. 172, April
24-26, İstanbul, 2008.
Özkaya, B., H. Özkaya, A. Başman, S. Öztürk, H. Köksel, G-H. Ryu ve P.K.W. Ng, “Phytic
acid content of durum wheat as affected by extrusion cooking,” Bosphorus 2008 ICC
International Conference, Proceedings book p. 222, April 24-26, İstanbul, 2008.
Yalçın, S. ve A. Başman, “Cooking properties of infrared treated rice samples,” Bosphorus
2008 ICC International Conference, Proceedings book p. 225, April 24-26, İstanbul,
2008.
Savaş, K., S. Yalçın ve A. Başman, “Effects of infrared treatment on quality
characteristics of some wheat flours,” Bosphorus 2008 ICC International Conference,
Proceedings book p.228, April 24-26, İstanbul, 2008.
Gümüş, S., A. Başman, A. Karagöz ve H. Köksel, “Noodle quality of ancient wheat flours,”
Bosphorus 2008 ICC International Conference, Proceedings book p.229, April 24-26,
İstanbul, 2008.
- Ulusal Köksel, H., A. Başman, H. Utku ve F. Özenen, “Dijital Görüntü Analizi,” 2. Un, Bulgur ve
Bisküvi Sempozyumu, S/103-115, 28-30 Mayıs 1996, Karaman, 1997. (SÖZLÜ BİLDİRİ)
Başman, A., H. Utku ve H. Köksel, “Digital Görüntü Analizinin Hububat Endüstrisindeki
Uygulamaları,” Hububat 2002-Hububat Ürünleri Teknolojisi Kongre ve Sergisi, S/265-272,
3-4 Ekim, Gaziantep, 2002. (SÖZLÜ BİLDİRİ)
Başman, A., H. Köksel ve P.K.W. Ng, “Transglutaminaz Enziminin Gıda Endüstrisindeki Bazı
Uygulamaları,” 3.Gıda Mühendisliği Kongresi, S/299-309, 2-4 Ekim, Ankara, 2003.
Temel, E., A. Başman ve H. Köksel, “Yağ İkame Edicilerin Bisküvi Kalitesi Üzerine Etkileri,”
3.Gıda Mühendisliği Kongresi, S/479-493, 2-4 Ekim, Ankara, 2003.
Baltaşı, E., S. Kara ve A. Başman, “Arpa Ununun Bisküvi Kalite Özellikleri Üzerine Etkisi,”
3.Gıda Mühendisliği Kongresi, S/549-558, 2-4 Ekim, Ankara, 2003.
Yalçın, S. ve A. Başman, “Glutensiz Makarna ve Erişte Üretimi,” Türkiye 9. Gıda Kongresi,
S/637-640, 24-26 Mayıs, Bolu, 2006.
Başman, A., H. Köksel, H., S. Yalçın, “Glutensiz Hububat Ürünleri,” Hububat 2006
Hububat Ürünleri Teknolojisi Kongresi, S/95-99, 7-8 Eylül, Gaziantep, 2006. (SÖZLÜ
BİLDİRİ)
Tiftik, B., H. Köksel ve A. Başman, “Asit ve Gliserol İlavesinin Unun Farinograf Özellikleri
Üzerine Etkisi,” Hububat 2006 Hububat Ürünleri Teknolojisi Kongresi, S/166-167, 7-8
Eylül, Gaziantep, 2006.
Yalçın, S. ve A. Başman, “Pirinç Eriştelerinin ve Mısır Eriştelerinin RVA Özellikleri,”
Hububat 2006 Hububat Ürünleri Teknolojisi Kongresi, S/247-249, 7-8 Eylül, Gaziantep,
2006.
Fevzioğlu, M., S. Yalçın, B. Tiftik, K. Kahraman, U. Karsan, A. Başman, H. Köksel, “Bazı
Emülgatörlerin Unların Özelliklerine Etkisi,” Hububat 2006 Hububat Ürünleri Teknolojisi
Kongresi, S/267-269, 7-8 Eylül, Gaziantep, 2006.
Fevzioğlu, M. ve A. Başman, “İnfrared Uygulamasının Buğday Çirişlenme Özellikleri
Üzerine Etkisi,” Türkiye 10. Gıda Kongresi, s/483-486, 21-23 Mayıs, Erzurum, 2008.
Başman, A. ve S. Yalçın, “İnfrared uygulamasının glutensiz mısır eriştesi üretiminde
kullanımı,” Türkiye 10. Gıda Kongresi, s/487-488, 21-23 Mayıs, Erzurum, 2008.
--- KİTAP --KÖKSEL, H., SİVRİ, D., ÖZBOY, Ö., BAŞMAN, A., KARACAN, H., 2000, Hububat
Laboratuvarı El Kitabı, Hacettepe Üniversitesi Mühendislik Fakültesi Yayınları, No: 47.
---PROJE--Baklagillerde Gama Işınlamanın Biyokimyasal Özellik, Bileşim ve Kalite Üzerine Etkileri,
Hacettepe Üniversitesi Araştırma Fonu Projesi, Proje No: 98.01.602.001, Araştırmacı,
2000.
Türkiye’ deki Çöliyak Hastaları için Glutensiz Bisküvi Üretiminde Transglutaminaz
Enziminin Kullanım Olanaklarının Araştırılması, Hacettepe Üniversitesi Araştırma Fonu
Projesi, Proje No: 01/02/602/011, Araştırmacı, 2004.
Nişasta Bazlı Yağ İkame Edici Maddelerin Üretimi ve Karakterizasyonu, TÜBİTAK Projesi,
Proje No: TOGTAG 3027, Araştırmacı, 2005.
İnfrared Uygulamasının Pirinç ve Makarna Bileşenleri ve Kalitesi Üzerine Etkisi, Hacettepe
Üniversitesi Bilimsel Araştırmalar Birimi Projesi, Proje No: 0 501 602 001, Proje
Yöneticisi, 2008.
Kızıl Ötesi-Mikrodalga Kombinasyonlu Fırında Pişirilmeye Uygun Glutensiz Kek
Formülasyonunun Optimizasyonu, TÜBİTAK Projesi,
Proje no: TOVAG 106O702,
Araştırmacı, 2009.
MoniQA, Quality and Safety Control Strategies for Food, Towards the harmonisation of
analytical methods for monitoring quality and safety in the food supply chain, FP6
projesi, 2007-devam ediyor.
Kızılötesi Uygulamasının Soya Bileşenleri Üzerine Etkisi, Hacettepe Üniversitesi Bilimsel
Araştırmalar Birimi Projesi, Proje No: 08D11602003, Proje Yöneticisi, Kasım 2008-devam
ediyor