Researchers Fatma Hayıt
Fatma Hayıt profile image
Fatma Hayıt Asst. Prof. Dr. BOZOK ÜNİVERSİTESİ
Publication 12 Review 5 CrossRef Cited 13 TR Dizin Cited 17
12 Publication
5 Review
13 CrossRef Cited
17 TR Dizin Cited
0000-0003-0097-406X

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 8723

0

1

8723

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 2656

0

1

2656

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 406

0

406

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 450

0

450

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 631

0

631

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 778

0

778

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 1298

0

1298

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 855

0

855

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 1329

0

1329

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 1451

0

1451

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 1728

0

1728

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 2656

1

2656

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 1738

0

1738

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 8723

1

8723

Articles published in
Akademik Gıda
Akademik Gıda
Aydın Gastronomy
Aydın Gastronomy
Electronic Letters on Science and Engineering
Electronic Letters on Science and Engineering
Journal of Engineering Sciences and Design
Journal of Engineering Sciences and Design
Journal of the Institute of Science and Technology
Journal of the Institute of Science and Technology
Mediterranean Agricultural Sciences
Mediterranean Agricultural Sciences
Osmaniye Korkut Ata University Journal of the Institute of Science and Technology
Osmaniye Korkut Ata University Journal of the Institute of Science and Technology
The Black Sea Journal of Sciences
The Black Sea Journal of Sciences
The Journal of Graduate School of Natural and Applied Sciences of Mehmet Akif Ersoy University
The Journal of Graduate School of Natural and Applied Sciences of Mehmet Akif Ersoy University
Ziraat Fakültesi Dergisi
Ziraat Fakültesi Dergisi
Editorship
Bozok Tarım ve Doğa Bilimleri Dergisi
Bozok Tarım ve Doğa Bilimleri Dergisi
Section Editor

Reviews

Atatürk University Journal of Agricultural Faculty
Atatürk University Journal of Agricultural Faculty
Aydın Gastronomy
Aydın Gastronomy
Electronic Letters on Science and Engineering
Electronic Letters on Science and Engineering
Food and Health
Food and Health
The Journal of Food
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 631

1

0

631

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
CITED 2 FAVORITE 0 TOTAL DOWNLOAD COUNT 1298

2

0

1298

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 1451

7

0

1451

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 3 FAVORITE 0 TOTAL DOWNLOAD COUNT 1728

3

0

1728

Popular Publications: It is determined automatically by the researchers doing research in DergiPark according to the statistics of being added to the favorites. CrossRef Cited: The citations shown in DergiPark are drawn from CrossRef. For this, the cited and cited articles must be registered in CrossRef (DOI number). ^: Citation numbers are reflected in the system by DergiPark at certain periods.
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