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Researchers
Fatma Hayıt
Fatma Hayıt
Asst. Prof. Dr.
BOZOK ÜNİVERSİTESİ
Publication
12
Review
5
CrossRef Cited
9
TR Dizin Cited
17
12
Publication
5
Review
9
CrossRef Cited
17
TR Dizin Cited
0000-0003-0097-406X
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Summary
Publications
Peer Review
Cited
Research Fields
Engineering
Traditional Food
Functional Foods
Molecular Gastronomy
Food Sciences
Grain Technology
Institution
BOZOK ÜNİVERSİTESİ
Popular Publications
Celiac Disease and The Quality Characteristics of Produced Bread for Celiac Patients
Authors:
Fatma Hayıt
, Hülya Gül
Published: 2017 ,
Journal of the Institute of Science and Technology
DOI: -
CITED
0
FAVORITE
1
TOTAL DOWNLOAD COUNT
8589
0
CITED
1
FAVORITE
8589
TOTAL DOWNLOAD COUNT
Examination of Image Processing Studies and Techniques in Food Sector: A Literature Review
Authors:
Tolga Hayıt
, Hasan Erbay,
Fatma Hayıt
Published: 2018 ,
Electronic Letters on Science and Engineering
DOI: -
CITED
0
FAVORITE
1
TOTAL DOWNLOAD COUNT
2586
0
CITED
1
FAVORITE
2586
TOTAL DOWNLOAD COUNT
Publications
Some Quality Characteristics of Wafer Type Ice Cream Cones
Authors:
Hülya Gül
,
Bedia Şimşek
,
Fatma Hayıt
,
Burcu Uğur
Published: 2023 ,
The Journal of Graduate School of Natural and Applied Sciences of Mehmet Akif Ersoy University
DOI: 10.29048/makufebed.1327144
FAVORITE
0
TOTAL DOWNLOAD COUNT
297
0
FAVORITE
297
TOTAL DOWNLOAD COUNT
Evaluation of hemp seed flour in functional gluten-free biscuits production
Authors:
Fatma Hayıt
,
Levent Yazici
Published: 2023 ,
Aydın Gastronomy
DOI: -
FAVORITE
0
TOTAL DOWNLOAD COUNT
408
0
FAVORITE
408
TOTAL DOWNLOAD COUNT
Determination of Some Physical, Chemical and Textural Quality of Commercially Available Gluten-Free Pasta
Authors:
Fatma Hayıt
,
Sultan Acun
,
Hülya Gül
Published: 2023 ,
Osmaniye Korkut Ata University Journal of the Institute of Science and Technology
DOI: 10.47495/okufbed.1140453
FAVORITE
0
TOTAL DOWNLOAD COUNT
587
0
FAVORITE
587
TOTAL DOWNLOAD COUNT
The Effects of Germinated Grain and Legume Products on The Use and Quality of The Bakery Products
Authors:
Fatma Hayıt
,
Hülya Gül
Published: 2021 ,
Electronic Letters on Science and Engineering
DOI: -
FAVORITE
0
TOTAL DOWNLOAD COUNT
720
0
FAVORITE
720
TOTAL DOWNLOAD COUNT
USAGE OF RED BEET FLOUR FOR GLUTEN FREE BISCUIT PRODUCTION
Authors:
Hülya Gül
,
Fatma Hayıt
,
Bedia Özer
,
Sultan Acun
Published: 2021 ,
Journal of Engineering Sciences and Design
DOI: 10.21923/jesd.922900
FAVORITE
0
TOTAL DOWNLOAD COUNT
1247
0
FAVORITE
1247
TOTAL DOWNLOAD COUNT
Evaluation of Traditional Sourdough Bread of Isparta in terms of some Quality Characteristics
Authors:
Hülya Gül
,
Sultan Acun
,
Fatma Hayıt
,
Bekir Sıtkı Şirikçi
Published: 2021 ,
Ziraat Fakültesi Dergisi
DOI: -
FAVORITE
0
TOTAL DOWNLOAD COUNT
820
0
FAVORITE
820
TOTAL DOWNLOAD COUNT
The Importance of Cannabis and Its Use in Bakery Products
Authors:
Fatma Hayıt
,
Hülya Gül
Published: 2020 ,
Electronic Letters on Science and Engineering
DOI: -
FAVORITE
0
TOTAL DOWNLOAD COUNT
1279
0
FAVORITE
1279
TOTAL DOWNLOAD COUNT
The Effect of Quinoa Flour and Part-Baking Frozen Process on Gluten Free Bread Quality
Authors:
Fatma Hayıt
,
Hülya Gül
Published: 2019 ,
The Black Sea Journal of Sciences
DOI: 10.31466/kfbd.647249
FAVORITE
0
TOTAL DOWNLOAD COUNT
1402
0
FAVORITE
1402
TOTAL DOWNLOAD COUNT
Optimization of Gluten-Free Cookie Flour Formulation by Using Response Surface Methodology
Authors:
Fatma Hayıt
,
Hülya Gül
Published: 2019 ,
Akademik Gıda
DOI: 10.24323/akademik-gida.613560
FAVORITE
0
TOTAL DOWNLOAD COUNT
1689
0
FAVORITE
1689
TOTAL DOWNLOAD COUNT
Examination of Image Processing Studies and Techniques in Food Sector: A Literature Review
Authors:
Tolga Hayıt
, Hasan Erbay,
Fatma Hayıt
Published: 2018 ,
Electronic Letters on Science and Engineering
DOI: -
FAVORITE
1
TOTAL DOWNLOAD COUNT
2586
1
FAVORITE
2586
TOTAL DOWNLOAD COUNT
Effect of the buckwheat flour and transglutaminase addition on physical and textural properties of partially-baked frozen sourdough bread
Authors:
Fatma Hayıt
, Hülya Gül
Published: 2017 ,
Mediterranean Agricultural Sciences
DOI: -
FAVORITE
0
TOTAL DOWNLOAD COUNT
1721
0
FAVORITE
1721
TOTAL DOWNLOAD COUNT
Celiac Disease and The Quality Characteristics of Produced Bread for Celiac Patients
Authors:
Fatma Hayıt
, Hülya Gül
Published: 2017 ,
Journal of the Institute of Science and Technology
DOI: -
FAVORITE
1
TOTAL DOWNLOAD COUNT
8589
1
FAVORITE
8589
TOTAL DOWNLOAD COUNT
Articles published in
Akademik Gıda
Aydın Gastronomy
Electronic Letters on Science and Engineering
Journal of Engineering Sciences and Design
Journal of the Institute of Science and Technology
Mediterranean Agricultural Sciences
Osmaniye Korkut Ata University Journal of the Institute of Science and Technology
The Black Sea Journal of Sciences
The Journal of Graduate School of Natural and Applied Sciences of Mehmet Akif Ersoy University
Ziraat Fakültesi Dergisi
Editorship
Bozok Tarım ve Doğa Bilimleri Dergisi
Section Editor
Reviews
Atatürk University Journal of Agricultural Faculty
Aydın Gastronomy
Electronic Letters on Science and Engineering
Food and Health
The Journal of Food
Publications
Determination of Some Physical, Chemical and Textural Quality of Commercially Available Gluten-Free Pasta
Authors:
Fatma Hayıt
,
Sultan Acun
,
Hülya Gül
Published: 2023 ,
Osmaniye Korkut Ata University Journal of the Institute of Science and Technology
DOI: 10.47495/okufbed.1140453
CITED
1
FAVORITE
0
TOTAL DOWNLOAD COUNT
587
1
CITED
0
FAVORITE
587
TOTAL DOWNLOAD COUNT
The Effect of Quinoa Flour and Part-Baking Frozen Process on Gluten Free Bread Quality
Authors:
Fatma Hayıt
,
Hülya Gül
Published: 2019 ,
The Black Sea Journal of Sciences
DOI: 10.31466/kfbd.647249
CITED
7
FAVORITE
0
TOTAL DOWNLOAD COUNT
1402
7
CITED
0
FAVORITE
1402
TOTAL DOWNLOAD COUNT
Optimization of Gluten-Free Cookie Flour Formulation by Using Response Surface Methodology
Authors:
Fatma Hayıt
,
Hülya Gül
Published: 2019 ,
Akademik Gıda
DOI: 10.24323/akademik-gida.613560
CITED
1
FAVORITE
0
TOTAL DOWNLOAD COUNT
1689
1
CITED
0
FAVORITE
1689
TOTAL DOWNLOAD COUNT
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