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Hacer Levent Prof. Dr. KARAMANOĞLU MEHMETBEY ÜNİVERSİTESİ
Publication 8 Review 5 CrossRef Cited 36 TR Dizin Cited 12
8 Publication
5 Review
36 CrossRef Cited
12 TR Dizin Cited
0000-0002-7321-5577
53982754000

Research Fields

Food Technology Grain Technology

Institution

KARAMANOĞLU MEHMETBEY ÜNİVERSİTESİ

Publications

The effects of ultrasound assisted germinated mung bean flour on tarhana quality
Authors: Elif Kurt , Hacer Levent
Published: 2023 , Harran Tarım ve Gıda Bilimleri Dergisi
DOI: 10.29050/harranziraat.1360809
FAVORITE 0 TOTAL DOWNLOAD COUNT 1052

0

1052

Investigation of the effects of red, green and black lentil flours on the physicochemical and technological quality of pasta
Authors: Hacer Levent , Elif Kurt , Betül Şeref
Published: 2023 , Harran Tarım ve Gıda Bilimleri Dergisi
DOI: 10.29050/harranziraat.1318769
FAVORITE 0 TOTAL DOWNLOAD COUNT 2571

0

2571

Use of fermented pseudo-cereals in gluten-free bread production: Effects on physical and textural properties
Authors: Saliha Yeşil, Hacer Levent
Published: 2022 , Harran Tarım ve Gıda Bilimleri Dergisi
DOI: 10.29050/harranziraat.1105873
FAVORITE 0 TOTAL DOWNLOAD COUNT 1705

0

1705

EFFECTS OF DEPYHTINIZED CEREAL BRANS AND ENZYMES ON PHYSICAL AND SENSORY QUALITY OF PASTA
Authors: Hacer Levent
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD19140
FAVORITE 0 TOTAL DOWNLOAD COUNT 1942

0

1942

THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS
Authors: Hacer Levent , Saliha Yeşil
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19082
FAVORITE 0 TOTAL DOWNLOAD COUNT 1374

0

1374

PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE
Authors: Hacer Levent
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19068
FAVORITE 0 TOTAL DOWNLOAD COUNT 1605

0

1605

THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES
Authors: Hacer Levent
Published: 2018 , The Journal of Food
DOI: 10.15237/gida.GD18032
FAVORITE 0 TOTAL DOWNLOAD COUNT 2272

0

2272

A Traditional Fermented Beverage: Boza
Authors: Hacer Levent , Özge Algan Cavuldak
Published: 2017 , Akademik Gıda
DOI: 10.24323/akademik-gida.345273
FAVORITE 0 TOTAL DOWNLOAD COUNT 25268

0

25268

Articles published in
Akademik Gıda
Akademik Gıda
Harran Tarım ve Gıda Bilimleri Dergisi
Harran Tarım ve Gıda Bilimleri Dergisi
The Journal of Food
The Journal of Food
Editorial Board Memberships
Online Turkish Journal of Health Sciences
Online Turkish Journal of Health Sciences

Reviews

Journal of Tekirdag Agricultural Faculty
Journal of Tekirdag Agricultural Faculty
Karaelmas Science and Engineering Journal
Karaelmas Science and Engineering Journal
Necmettin Erbakan University Journal of Science and Engineering
Necmettin Erbakan University Journal of Science and Engineering
Osmaniye Korkut Ata University Journal of the Institute of Science and Technology
Osmaniye Korkut Ata University Journal of the Institute of Science and Technology
Selcuk Journal of Agriculture and Food Sciences
Selcuk Journal of Agriculture and Food Sciences

Publications

The effects of ultrasound assisted germinated mung bean flour on tarhana quality
Authors: Elif Kurt , Hacer Levent
Published: 2023 , Harran Tarım ve Gıda Bilimleri Dergisi
DOI: 10.29050/harranziraat.1360809
CITED 3 FAVORITE 0 TOTAL DOWNLOAD COUNT 1052

3

0

1052

Investigation of the effects of red, green and black lentil flours on the physicochemical and technological quality of pasta
Authors: Hacer Levent , Elif Kurt , Betül Şeref
Published: 2023 , Harran Tarım ve Gıda Bilimleri Dergisi
DOI: 10.29050/harranziraat.1318769
CITED 2 FAVORITE 0 TOTAL DOWNLOAD COUNT 2571

2

0

2571

Use of fermented pseudo-cereals in gluten-free bread production: Effects on physical and textural properties
Authors: Saliha Yeşil, Hacer Levent
Published: 2022 , Harran Tarım ve Gıda Bilimleri Dergisi
DOI: 10.29050/harranziraat.1105873
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 1705

1

0

1705

EFFECTS OF DEPYHTINIZED CEREAL BRANS AND ENZYMES ON PHYSICAL AND SENSORY QUALITY OF PASTA
Authors: Hacer Levent
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD19140
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 1942

1

0

1942

THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS
Authors: Hacer Levent , Saliha Yeşil
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19082
CITED 3 FAVORITE 0 TOTAL DOWNLOAD COUNT 1374

3

0

1374

PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE
Authors: Hacer Levent
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19068
CITED 4 FAVORITE 0 TOTAL DOWNLOAD COUNT 1605

4

0

1605

THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES
Authors: Hacer Levent
Published: 2018 , The Journal of Food
DOI: 10.15237/gida.GD18032
CITED 8 FAVORITE 0 TOTAL DOWNLOAD COUNT 2272

8

0

2272

A Traditional Fermented Beverage: Boza
Authors: Hacer Levent , Özge Algan Cavuldak
Published: 2017 , Akademik Gıda
DOI: 10.24323/akademik-gida.345273
CITED 14 FAVORITE 0 TOTAL DOWNLOAD COUNT 25268

14

0

25268

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