Prof. Dr. MEHMET HAYTA

Dursun Çapar T., İşçimen E. M., Mcclements D. J., Yalçın H., Hayta M.

Journal of Food Measurement and Characterization , cilt.19, sa.7, ss.4561-4575, 2025 (SCI-Expanded, Scopus)

2. Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.104, sa.11, ss.6483-6493, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

3. Optimization of ultrasound-assisted extraction of protein from the byproduct of the hazelnut oil industry using reverse micelles

SIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES , cilt.42, sa.4, ss.1202-1213, 2024 (ESCI, Scopus)

4. Fabrication of Legume Protein Isolate-Polyvinyl Alcohol Nanofibers Incorporated with Ferulic Acid

FOOD BIOPHYSICS , cilt.19, sa.2, ss.347-359, 2024 (SCI-Expanded, Scopus)

5. Optimization of ultrasound-assisted aqueous two-phase system (ATPS) of phenolics from apple pulp and peel

İŞÇİMEN E. M., Berktas S., ÇAM M., HAYTA M.

PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY , cilt.53, sa.2, ss.207-214, 2023 (SCI-Expanded, Scopus)

6. Microwave-Assisted Extraction of Phenolic Components in Olive Leaves and its Kinetics, and Antioxidant Properties of Extracts Zeytin Yapraklarından Fenolik Bileşenlerin Mikrodalga Destekli Ekstraksiyonu ve Kinetiği ile Ekstraktların Antioksidan Özellikleri

Akademik Gida , cilt.21, sa.3, ss.233-242, 2023 (Scopus, TRDizin)

7. Effect of ultrasound pretreatment on the functional and antioxidant properties of fermented and germinated Lupin protein isolates grafted with glucose

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.102, sa.2, ss.550-556, 2022 (SCI-Expanded, Scopus)

8. Microwave-assisted aqueous two-phase system based extraction of phenolics from pulses: Antioxidant properties, characterization and encapsulation

Industrial Crops and Products , cilt.173, 2021 (SCI-Expanded, Scopus)

9. Asma Yaprağından Antioksidan Bileşiklerin Mikrodalga Destekli Ekstraksiyonunun Optimizasyonu

HAYTA M., DOĞAN M., ASLAN TÜRKER D.

Çukurova Tarım ve Gıda Bilimleri Dergisi , cilt.36, sa.1, ss.1-12, 2021 (Hakemli Dergi)

10. Antioxidant and antihypertensive protein hydrolysates from rice bran: optimization of microwave assisted extraction

Hayta M., Benli B., İşçimen E. M., Kaya A.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.15, sa.3, ss.2904-2914, 2021 (SCI-Expanded, Scopus)

11. Rheology and microstructure of galactomannan–xanthan gum systems at different pH values

Journal of Food Process Engineering , cilt.43, sa.12, 2020 (SCI-Expanded, Scopus)

12. Optimization of antihypertensive and antioxidant hydrolysate extraction from rice bran proteins using ultrasound assisted enzymatic hydrolysis

HAYTA M., Benli B., İŞÇİMEN E. M., KAYA A.

Journal of Food Measurement and Characterization , cilt.14, ss.2578-2589, 2020 (SCI-Expanded, Scopus)

13. Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough

HAYTA M., Ertop M. H.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.11, sa.3, ss.283-293, 2019 (SCI-Expanded, Scopus)

14. Antidiabetic, Antihypertensive and Antioxidant Properties of Grapevine Leaf Extracts Obtained by Ultrasound, Microwave Assisted, and Classical Solvent Extraction

ERWERBS-OBSTBAU , cilt.60, ss.79-85, 2018 (SCI-Expanded, Scopus)

15. Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties

FOOD SCIENCE AND TECHNOLOGY RESEARCH , cilt.24, sa.4, ss.697-706, 2018 (SCI-Expanded, Scopus)

16. Rye and oat flour enriched baked wheat chips: bioactive and textural properties

Goncu A., HAYTA M.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.10, sa.1, ss.35-40, 2018 (SCI-Expanded, Scopus)

17. Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life

HAYTA M., Ertop M. H.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.55, sa.1, ss.1-9, 2018 (SCI-Expanded, Scopus)

18. Optimisation of ultrasound assisted extraction of rice bran proteins: effects on antioxidant and antiproliferative properties

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.10, sa.2, ss.165-174, 2018 (SCI-Expanded, Scopus)

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

Yuksel F., Karaman S., GURBUZ M., HAYTA M., YALÇIN H., DOĞAN M., et al.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.83, ss.235-242, 2017 (SCI-Expanded, Scopus)

20. Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

HAYTA M., Ertop M. H.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.52, sa.8, ss.1828-1835, 2017 (SCI-Expanded, Scopus)

21. Optimization of ultrasound-assisted antioxidant compounds extraction from germinated chickpea using response surface methodology

HENDEK ERTOP M., HAYTA M.

LWT - Food Science and Technology , cilt.77, ss.208-216, 2017 (SCI-Expanded, Scopus)

22. The effect of sourdough fermentation on bread bioactive compounds and their bioavailability

Gıda , 2016 (TRDizin)

23. Nohut Protein Hidrolizatlarinin Anjiyotensin Dönüştürücü Enzim (Ade) Inhibitör Aktivitesi Üzerine Ultrason, Mikrodalga, Fermantasyon Ve Pişirmenin Etkileri

OTAĞ F. B., HAYTA M.

GIDA , cilt.41, sa.1, ss.9-14, 2016 (TRDizin)

24. Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace

Seker I. T., Ertop M. H., HAYTA M.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.8, sa.2, ss.261-266, 2016 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

25. Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality

Ucok G., HAYTA M.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.7, sa.5, ss.643-649, 2015 (SCI-Expanded, Scopus)

26. Effect of Grape (Vitis ViniferaL.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread

HAYTA M., Ozugur G., Etgu H., Seker I. T.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.38, sa.3, ss.980-986, 2014 (SCI-Expanded, Scopus)

27. Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods

KARAMAN S., TOKER Ö. S., CAM M., HAYTA M., DOĞAN M., KAYACIER A.

DRYING TECHNOLOGY , cilt.32, sa.3, ss.258-267, 2014 (SCI-Expanded, Scopus)

28. Gıdalarda biyoaktif peptit oluşumu ve aktivitesi üzerine ısıl işlem ve fermantasyonun etkileri

Otağ F. B., HAYTA M.

GIDA , cilt.38, ss.307-314, 2013 (TRDizin)

29. Kek Kalitesinin ve Raf Ömrünün İyileştirilmesi

UÇAR B., HAYTA M.

GIDA , cilt.37, sa.6, ss.355-362, 2012 (TRDizin)

30. Alteration in Alpha-tocopherol, Some Minerals and Fatty Acid Contents of the Wheat Through Sprouting", Chemistry of Natural Compounds

ÖZTÜRK İ., Sağdıç O., HAYTA M., YETİM H.

CHEMISTRY OF NATURAL COMPOUNDS , cilt.47, sa.6, ss.476-479, 2012 (SCI-Expanded, Scopus)

31. ALTERATION IN alpha-TOCOPHEROL, SOME MINERALS, AND FATTY ACID CONTENTS OF WHEAT THROUGH SPROUTING

ÖZTÜRK I., Sagdic O., HAYTA M., Yetim H.

CHEMISTRY OF NATURAL COMPOUNDS , cilt.47, sa.6, ss.876-879, 2012 (SCI-Expanded, Scopus)

32. Dondurulmuş ekmek hamuru ve son ürün kalitesinin iyileştirilmesinde formül bileşenlerinin etkileri

Ertop M. H., Etgü H., HAYTA M.

GIDA , cilt.37, ss.55-62, 2012 (TRDizin)

33. Effect of Gamma-Irradiation on Some Chemical Characteristics and Volatile Content of Linseed

YALÇIN H., Ozturk I., HAYTA M., Sağdıç O., Gumus T.

JOURNAL OF MEDICINAL FOOD , cilt.14, sa.10, ss.1223-1228, 2011 (SCI-Expanded, Scopus)

34. EFFECT OF SOY FLOUR, RICE FLOUR AND SEMOLINA SUPPLEMENTATION ON THE TEXTURAL AND SENSORY PROPERTIES OF DOUGH AND A DEEP-FRIED PRODUCT

Alpaslan M., HAYTA M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.34, ss.490-500, 2010 (SCI-Expanded, Scopus)

35. Yenilebilir Bitki ve Tohum Filizlerinin Fonksiyonel Özellikleri

YETİM H., ÖZTÜRK İ., TÖRNÜK F., SAĞDIÇ O., HAYTA M.

Gıda Dergisi , cilt.35, sa.3, ss.205-210, 2010 (Hakemli Dergi)

36. The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle

Eyidemir E., HAYTA M.

AFRICAN JOURNAL OF BIOTECHNOLOGY , cilt.8, sa.1, ss.85-90, 2009 (SCI-Expanded, Scopus)

37. Effect of varieties and years on seed composition of sesame (Sesamum indicum L.) grown in semi-arid area

BOYDAK E., KARABULUT I., ALPASLAN M., Hayta M., KARAASLAN D.

ASIAN JOURNAL OF CHEMISTRY , cilt.20, sa.5, ss.3907-3912, 2008 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

38. Effect of soymilk substitution on the rheological and sensory properties of salep, a traditional Turkish milk beverage

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.10, ss.413-420, 2007 (SCI-Expanded, Scopus)

39. Effect of soymilk substitution on the rheological and sensory properties of salep (Traditional turkish milk beverage)

Alpaslan M., Hayta M.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.10, sa.3, ss.413-420, 2007 (SCI-Expanded, Scopus)

40. The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product

JOURNAL OF FOOD QUALITY , cilt.29, sa.6, ss.617-627, 2006 (SCI-Expanded, Scopus)

41. Apricot kernel: Physical and chemical properties

HAYTA M., SCHOFIELD J. D.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.83, sa.5, ss.469-471, 2006 (SCI-Expanded, Scopus)

42. Dynamic rheological behavior of wheat glutens during heating

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.85, sa.12, ss.1992-1998, 2005 (SCI-Expanded, Scopus)

43. Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats

HAYTA M., SCHOFIELD J. D.

JOURNAL OF CEREAL SCIENCE , cilt.40, sa.3, ss.245-256, 2004 (SCI-Expanded, Scopus)

44. Physicochemical and sensory properties of soymilk-incorporated bulgur

HAYTA M., ALPASLAN M., Cakmaklı U.

JOURNAL OF FOOD SCIENCE , cilt.68, sa.9, ss.2800-2803, 2003 (SCI-Expanded, Scopus)

45. Bulgur quality as affected by drying methods

HAYTA M.

JOURNAL OF FOOD SCIENCE , cilt.67, sa.6, ss.2241-2244, 2002 (SCI-Expanded, Scopus)

46. Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends

Alpaslan M., HAYTA M.

JOURNAL OF FOOD ENGINEERING , cilt.54, sa.1, ss.89-93, 2002 (SCI-Expanded, Scopus)

47. Seed composition of Soybeans grown in the Harran region of Turkey as affected by row spacing and irrigation

Boydak E., Alpaslan M., Hayta M., Gercek S., Simsek M. M.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.50, sa.16, ss.4718-4720, 2002 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

48. Hydration properties, soymilk and okara yield of soybean affected by agronomic factors

NAHRUNG-FOOD , cilt.46, sa.3, ss.141-143, 2002 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

49. Effect of drying methods on functional properties of tarhana: A wheat flour-yogurt mixture

HAYTA M., Alpaslan M., Baysar A.

JOURNAL OF FOOD SCIENCE , cilt.67, sa.2, ss.740-744, 2002 (SCI-Expanded, Scopus)

50. Unlu mamüllerde proteaz, pentozanaz ve lipaz uygulamaları

HAYTA M., ALPASLAN M.

Unlu Mamüller Teknolojisi , cilt.55, ss.34-38, 2002 (Hakemli Dergi)

51. Effects of processing on biochemical and rheological properties of wheat gluten proteins

HAYTA M., Alpaslan M.

NAHRUNG-FOOD , cilt.45, sa.5, ss.304-308, 2001 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

52. The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage

HAYTA M., Alpaslan M., Köse E.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.213, ss.335-337, 2001 (SCI-Expanded, Scopus)

53. Effect of row space and irrigation on seed composition of Turkish sesame (Sesamum indicum L.)

Alpaslan M., Boydak E., Hayta M., Gercek S., Simsek M. M.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.78, sa.9, ss.933-935, 2001 (SCI-Expanded, Scopus)

54. Optimization of wheat blending to produce breadmaking flour

HAYTA M., Cakmaklı U.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.24, sa.3, ss.179-192, 2001 (SCI-Expanded, Scopus)

55. Tahıl proteinlerinin fonksiyonel özellikleri

HAYTA M., ALPASLAN M.

Unlu Mamüller Teknolojisi , cilt.6, ss.58-65, 2001 (Hakemli Dergi)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 42

1. Applications of Electrospinning and Electrospraying on Cereal Proteins

IX. UMTEB INTERNATIONAL CONGRESS ON VOCATIONAL & TECHNICAL SCIENCES, Gaziantep, Türkiye, 7 - 08 Şubat 2020, ss.123, (Özet Bildiri)

2. ULTRASOUND AND MICROWAVE ASSISTED BIOACTIVE COMPOUND EXTRACTION FROM EDIBLE LEAVES

IX. UMTEB INTERNATIONAL CONGRESS ON VOCATIONAL & TECHNICAL SCIENCES, Gaziantep, Türkiye, 7 - 08 Şubat 2020, ss.124, (Özet Bildiri)

3. PHYTOCHEMICAL ENRICHED FUNCTIONAL BREAD: ANTIOXIDANT PROPERTIES

The 4thInternational Conference on Engineering and Natural Sciences (ICENS), Kyyiv, Ukrayna, 2 - 06 Mayıs 2018, (Özet Bildiri)

4. Fonksiyonel gıdalarda kullanılacak biyoaktif bileşenlerin elektrospin (elektroeğirme) ve elektrosprey (elektropüskürtme) metodlarıyla enkapsülasyonu

2nd International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF), Adana, Türkiye, 2 - 05 Nisan 2018, (Özet Bildiri)

5. Extraction And Purification Of Bioactive Peptides From Cereals

2nd International Mediterranean Science and Engineering Congress (IMSEC 2017), Adana, Türkiye, 25 - 27 Ekim 2017, (Özet Bildiri)

6. Ultrasound and M??crowave Ass??sted Extract??on of Funct??onalCompounds from Ed??ble Leaves

2nd International Mediterranean Science and Engineering Congress (IMSEC 2017), Adana, Türkiye, 25 - 27 Ekim 2017, ss.474, (Özet Bildiri)

7. Ultrasound and Microwave Assisted Extraction of Functional Compounds from Edible Leaves

2nd Internaonal Mediterranean Science and Engineering Congress (IMSEC 2017), Adana, Türkiye, 25 - 27 Ekim 2017, (Özet Bildiri)

8. Recent advances in ultrasound and microwave assisted extraction of bioactive compounds from plant food processing by-products

HAYTA M., İŞÇİMEN E. M.

International Conference on Advances and Innovations in Engineering, Elazığ, Türkiye, 10 - 12 Mayıs 2017, ss.675, (Özet Bildiri)

9. Innovative applications of ultrasound to prepare protein hydrolysates and bioactive peptides from plant materials

International Conference on Advances and Innovations in Engineering, Elazığ, Türkiye, 10 - 12 Mayıs 2017, ss.167, (Özet Bildiri)

10. Cytotoxicity of rice bran protein obtained by ultrsound assisted extraction

4th International ISEKI Food Conference, 6 - 08 Temmuz 2016, (Özet Bildiri)

11. Effect of ultrasound application on the production of angiotensin converting enzyme inhibitory peptides

HAYTA M., İŞÇİMEN E. M., BENLİ B.

4 th International ISEKI Food Conference, 6 - 08 Temmuz 2016, (Özet Bildiri)

12. ULTRASOUND AND MICROWAVE ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM RICE BRAN

HAYTA M., İŞÇİMEN E. M.

ICBC 2016, 18 - 21 Nisan 2016, (Özet Bildiri)

13. OPTIMIZATION OF ULTRASOUND ASSISTED EXTRACTION OF RICE BRAN PROTEINS

ICBC 2016, 18 - 21 Nisan 2016, (Özet Bildiri)

14. Ultrasound and Microwaveassisted Extraction of Bioactive Compounds from Rice

HAYTA M., İŞÇİMEN E. M.

15th International Cereal and Bread Congress, 18 - 21 Nisan 2016

15. RICE BRAN BIOACTIVE PEPTIDES

KAYA A., HAYTA M.

ICBC 2016, 18 - 21 Nisan 2016, (Özet Bildiri)

16. Antimicrobial Food Additives

HAYTA M.

2. Uluslar Arası Gıda Güvenirliği Ve Gıda Katkı Maddeleri Eğitimi, 19 - 23 Ekim 2015

17. Industrialization Problems of Traditional Foods Gümüşhane Pestil and Köme Protected Geographical Indication Examples

HENDEK ERTOP M., HAYTA M.

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, (Özet Bildiri)

18. Evaluation of traditional sourdough micro-textural properties of wheat bread using scanning electron microscopy (SEM) and image analysis (IA)

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, ss.124, (Tam Metin Bildiri)

19. Traditional Healthy Fruit Juice of Kayseri Gilaburu

EREN E. M., HAYTA M.

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 Ekim 2015

20. Optimization of microwave assisted extraction of rice bran protein

BÜŞRA P., EREN E. M., KAYA A., HAYTA M.

International Symposium on Phytochemicals in Medicine and Food, Shanghai, Çin, 26 - 29 Haziran 2015, ss.103

21. Some physical and quality properties of traditional kolot bread produced with chickpea sourdough.

The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus", Struga-Ohrid, Makedonya, 24 - 26 Ekim 2013, (Tam Metin Bildiri)

22. Traditional chickpea sourdough and production methods

The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus", Struga-Ohrid, Makedonya, 24 - 26 Ekim 2013, (Tam Metin Bildiri)

23. A review: Effects of sourdough on nutritional properties of bakery products

Etgü H., Ertop M. H., HAYTA M.

4th International Congress on Food and Nutrition, İstanbul, Türkiye, 12 - 14 Ekim 2011, (Tam Metin Bildiri)

24. Antioxidant and Antimicrobial Plant Extracts for Active Packaging of Bakery Products