Prof.Dr. MEHMET HAYTA

FOOD BIOPHYSICS , 2024 (SCI-Expanded)

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)

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)

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

HAYTA M., DOĞAN M., ASLAN TÜRKER D.

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

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)

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

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

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)

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)

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

Hayta M., İşçimen E. M.

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

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)

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)

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)

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)

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)

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)

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

Hayta M., İşçimen E. M.

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

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) Sürdürülebilir Kalkınma

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)

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)

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)

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)

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)

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)

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)

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)

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) Sürdürülebilir Kalkınma

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)

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)

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)

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)

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)

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)

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)

Bulgur quality as affected by drying methods

HAYTA M.

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

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)

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) Sürdürülebilir Kalkınma

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

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

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)

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) Sürdürülebilir Kalkınma

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)

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)

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)

Diğer Dergilerde Yayınlanan Makaleler

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)

Asma Yaprağından Antioksidan Bileşiklerin Mikrodalga Destekli Ekstraksiyonunun Optimizasyonu

HENDEK ERTOP M., HAYTA M.

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

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 (Hakemli Dergi)

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

Gıda , 2016 (Hakemli Dergi)

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

Otağ F. B., HAYTA M.

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

Kek Kalitesinin ve Raf Ömrünün İyileştirilmesi

UÇAR B., HAYTA M.

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

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 (Hakemli Dergi)

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)

Unlu mamüllerde proteaz, pentozanaz ve lipaz uygulamaları

HAYTA M., ALPASLAN M.

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

Tahıl proteinlerinin fonksiyonel özellikleri

HAYTA M., ALPASLAN M.

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

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Applications of Electrospinning and Electrospraying on Cereal Proteins

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

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

PHYTOCHEMICAL ENRICHED FUNCTIONAL BREAD: ANTIOXIDANT PROPERTIES

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

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

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

Extraction And Purification Of Bioactive Peptides From Cereals

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

Ultrasound and M??crowave Ass??sted Extract??on of Funct??onal Compounds from Ed??ble Leaves

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

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

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

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

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

Cytotoxicity of rice bran protein obtained by ultrsound assisted extraction

4th International ISEKI Food Conference, 6 - 08 Temmuz 2016

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

4 th International ISEKI Food Conference, 6 - 08 Temmuz 2016

ULTRASOUND AND MICROWAVE ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM RICE BRAN

HAYTA M., İŞÇİMEN E. M., BENLİ B.

ICBC 2016, 18 - 21 Nisan 2016

OPTIMIZATION OF ULTRASOUND ASSISTED EXTRACTION OF RICE BRAN PROTEINS

ICBC 2016, 18 - 21 Nisan 2016

Ultrasound and Microwaveassisted Extraction of Bioactive Compounds from Rice

HENDEK ERTOP M., HAYTA M.

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

RICE BRAN BIOACTIVE PEPTIDES

KAYA A., HAYTA M.

ICBC 2016, 18 - 21 Nisan 2016

Antimicrobial Food Additives

HAYTA M.

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

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

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

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

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

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

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

Traditional chickpea sourdough and production methods

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

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

Antioxidant and Antimicrobial Plant Extracts for Active Packaging of Bakery Products