Prof. Hülya GÜL


Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

Gıda Teknolojisi Anabilim Dalı


Research Areas: Food Engineering, Food Technology, Cereals Technology, Engineering and Technology

Education Information

2000 - 2007

2000 - 2007

Doctorate

Cukurova University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Turkey

1997 - 2000

1997 - 2000

Postgraduate

Suleyman Demirel University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Turkey

1991 - 1996

1991 - 1996

Undergraduate

Ege University, Faculty Of Engineering, Gıda Mühendisliği, Turkey

Dissertations

2007

2007

Doctorate

GÜL, H., 2007. Mısır ve Buğday Kepeğinin Hamur ve Ekmek Nitelikleri Üzerindeki Etkilerinin İncelenmesi. Doktora Tezi, Çukurova Ünüversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, 232 s., Adana.

Cukurova University, Gıda Mühendisliği, Gıda Mühendisliği

2000

2000

Postgraduate

GÜL, H., 2000. Isparta Yöresinde Kullanılan Ekşi Mayanın Bileşimi, Bazı Biyokimyasal ve Fizyolojik Özelliklerinin Araştırılması ve Ekmek Yapımında Kullanılması. Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, 65 s., Isparta.

Suleyman Demirel University, Gıda Mühendisliği, Gıda Mühendisliği

Research Areas

Food Engineering

Food Technology

Cereals Technology

Engineering and Technology

Academic Titles / Tasks

2020 - Continues

2020 - Continues

Professor

Suleyman Demirel University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

2014 - 2020

2014 - 2020

Associate Professor

Suleyman Demirel University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

2008 - 2014

2008 - 2014

Assistant Professor

Suleyman Demirel University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

2007 - 2008

2007 - 2008

Research Assistant PhD

Suleyman Demirel University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

2000 - 2007

2000 - 2007

Research Assistant

Cukurova University, Ziraat Fakültesi, Gıda Mühendisliği Bölümü

1997 - 2000

1997 - 2000

Research Assistant

Suleyman Demirel University, Ziraat Fakültesi, Food Engineering Department

Courses

Postgraduate

Postgraduate

Technology of Cereals and Cereal Products Sustainable Development

Undergraduate

Undergraduate

Bitirme Ödevi Sustainable Development

Doctorate

Doctorate

Uzmanlık Alan Dersi 2 (Doktora)

Undergraduate

Undergraduate

National and International Food and Agriculture Organizations Sustainable Development

Undergraduate

Undergraduate

Özel Gıdalar Teknolojisi

Undergraduate

Undergraduate

Mezuniyet Tez Çalışması II

Undergraduate

Undergraduate

Gıda Bilimi ve Teknolojisi

Postgraduate

Postgraduate

Tahıl ve Ürünleri Teknolojisi

Undergraduate

Undergraduate

Özel Tahıl Ürünleri Teknolojisi

Undergraduate

Undergraduate

Tahıl İşleme Teknolojisi

Postgraduate

Postgraduate

Tahıl Ürünlerinde Analitik Kalite Kontrol

Postgraduate

Postgraduate

Kakao ve Çikolata Teknolojisi

Postgraduate

Postgraduate

Deneysel Ekmekcilik

Postgraduate

Postgraduate

Technology of Biscuits

Postgraduate

Postgraduate

Tahıl Ürünlerinde Analitik Kalite Kontrol

Postgraduate

Postgraduate

Kahvaltılık Tahıllar Teknolojisi

Undergraduate

Undergraduate

Uluslararası Tarım ve Gıda İdari Kurumları

Postgraduate

Postgraduate

Tahıl ve Ürünleri Teknolojisi

Undergraduate

Undergraduate

Tahıl teknolojisi

Undergraduate

Undergraduate

Gıda Bilimi ve Teknolojisi

Postgraduate

Postgraduate

Kahvaltılık Tahıllar Teknolojisi

Undergraduate

Undergraduate

Tahıl İşleme Teknolojisi

Advising Theses

Published journal articles indexed by SCI, SSCI, and AHCI

Articles Published in Other Journals

2009

2009

Kabartma Tozları ve Unlu Mamullerde Kullanımları

Dizlek H., GÜL H.

Gıda Dergisi , vol.34, no.6, pp.403-410, 2009 (Peer-Reviewed Journal)

2009

2009

Pentozanların Kimyasal Bileşimleri ve Yapıları

GÜL H., Dizlek H.

Gıda dergisi , vol.34, no.1, pp.37-42, 2009 (Peer-Reviewed Journal)

2008

2008

Pentozanların Hamur ve Ekmek Nitelikleri Üzerine Etkileri

GÜL H., DİZLEK H.

Gıda Dergisi , vol.33, no.6, pp.291-295, 2008 (Peer-Reviewed Journal)

2001

2001

Hububatlarda Mikrobiyal Bulaşma ve Bozulmalar,

GÜL H., Özçelik S.

Gıda Dergisi , vol.26, no.1, pp.33-39, 2001 (Peer-Reviewed Journal)

Refereed Congress / Symposium Publications in Proceedings

2023

2023

EVALUATION OF OLIVE SEED FLOUR IN FRESH PASTA PRODUCTION

Gül H., Acun S., Kanat D., Erikci H., İlgöz S.

ANKARA INTERNATIONAL CONGRESS ON SCIENTIFIC RESEARCH-VIII, Ankara, Turkey, 9 - 11 June 2023, pp.371-372

2023

2023

USING OLIVE LEAF IN FUNCTIONAL FRESH PASTA PRODUCTION AND INVESTIGATION OF SOME QUALITY CHARACTERISTICS

Gül H., Acun S., İlgöz S., Erikci H., Kanat D.

ANKARA INTERNATIONAL CONGRESS ON SCIENTIFIC RESEARCH-VIII, Ankara, Turkey, 9 - 11 June 2023, pp.369-370

2022

2022

BEE PRODUCTS AND USAGE IN FOOD

Acun S., Gül H.

1st International Traditional Foods and Sustainable Food Systems Symposium, Mersin, Turkey, 10 August 2022, pp.11-12

2022

2022

TRADITIONAL FOOD OF THE KAZAKH’S “BESHBARMAK”

Boranbayeva T., Gül H.

1st International Traditional Foods and Sustainable Food Systems Symposium, Mersin, Turkey, 10 August 2022, pp.16-20 Sustainable Development

2022

2022

Traditional “Simit” Production Methods

Acun S., Gül H.

ICONFOOD’22 International Congress on Food Researches, Sivas, Turkey, 14 - 16 October 2022, pp.563-568 Creative Commons License Sustainable Development

2022

2022

ANTIOXIDANT ACTIVITIES AND TOTAL PHENOLIC CONTENTS OF KARAKILÇIK WHEATS GROWN IN DIFFERENT REGIONS OF TURKEY

Acun S., Gül H.

8th INTERNATIONAL BLACK SEA COASTLINE COUNTRIES SCIENTIFIC RESEARCH CONFERENCE , Sofija, Bulgaria, 29 - 30 August 2022, pp.865-872 Sustainable Development

2022

2022

Unlu Mamul Üreticilerinde Hijyen ve Sanitasyon Uygulamaları: Antalya İli Kent Merkezi Örneği

Demiralay Ekinci H., Gül H.

ASES INTERNATIONAL HEALTH, ENGINEERING AND SCIENCES CONGRESS, Ankara, Turkey, 7 - 08 May 2022, pp.265 Creative Commons License Sustainable Development

2021

2021

Investigation Of Microencapsule Properties Of Different Propolis Extract

Acun S., Hayıt F., Gül H.

1.INTERNATIONAL MARMARA SCIENTIFIC RESEARCH AND INNOVATION CONGRESS, İstanbul, Turkey, 21 - 22 August 2021, pp.122-130

2021

2021

CHARACTERIZATION OF SOME MONOFLORAL AND MULTIFLORAL HONEYS

Hayıt F., Acun S., Atlı A., Çetin A. K., Gül H.

1.INTERNATIONAL MARMARA SCIENTIFIC RESEARCH AND INNOVATION CONGRESS, İstanbul, Turkey, 21 - 22 August 2021, pp.140-145

2019

2019

Spiriluna Platensis’xxin Fonksiyonel Özellikleri ve Unlu Mamullerde Kullanımı

Kanat N., GÜL H.

International Young Researchers Student Congress, 28 - 30 November 2019, pp.269-276

2019

2019

Isparta ve Burdur Bölgesinden Toplanan Buğdayların Ekmeklik Kalite Özelliklerinin İncelenmesi

GÜL H., Kara B., Acun S., TÜRK ASLAN S., Öztürk A.

Türkiye 13. Ulusal 1. Uluslararası Tarla Bitkileri Kongresi, Antalya, Turkey, 1 - 04 November 2019

2019

2019

INCLUSION OF ROSA DAMASCENA MILL. POWDER IN TO COOKIES: NUTRITIONAL, ANTIOXIDANT AND QUALITY CHARACTERISTICS

GÜL H., TEKELİ S. G.

2. International Conference on "Agriculture, Forestry & Life Sciences", Prague, Czech Republic, 18 - 20 April 2019, pp.36

2019

2019

IMPROVEMENT OF THE RHEOLOGICAL PROPERTIES OF WHEAT FLOURDOUGHS CONTAINING VARIOUS CONCENTRATIONS OF GRAPE SEED FLOUR BYUSING GLUCOSE OXIDASE

Gül H., Nayır N.

2. International Conference on "Agriculture, Forestry & Life Sciences", Praha, Czech Republic, 18 - 20 April 2019, pp.212-220 Sustainable Development

2019

2019

Effects of Fig Seed Flour on Some Quality Parameters of Cookies

Gül H., Ulutürk Ş.

2. International Conference on Agriculture, Forestry Life Sciences, Praha, Czech Republic, 18 - 20 April 2019, pp.228-233 Sustainable Development

2019

2019

THE EFFECTS OF GRAPE SEED FLOUR AND GLUCOSE OXIDASE SUPPLEMENTATION ON THE SOME QUALITY ATTRIBUTES OF BREAD

GÜL H., Nayır N.

2. International Conference on "Agriculture, Forestry & Life Sciences, Prague, Czech Republic, 18 - 20 April 2019, pp.38 Sustainable Development

2019

2019

The Influence of Enzyme-Resistant Starch on Physical and Texturel Properties of Bread

DEMİREKİN A., GÜL H.

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP- Trabzon 2019 ), Trabzon, Turkey, 16 - 18 April 2019, pp.1344-1353

2019

2019

Effects Of Enzyme-Resistant Starch Obtained From Rice Starch By Various Methods On The Rheological Properties Of Bread Dough

DEMİREKİN A., GÜL H.

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP- Trabzon 2019 ), Trabzon, Turkey, 16 - 18 April 2019, pp.302-311

2019

2019

Effects of Farm and Green (Buckwheat, Vetch) Manure Treatments on Bread Wheat Flour and Dough Quality

ACUN S., GÜL H., Kara B.

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP- Trabzon 2019 ), Trabzon, Turkey, 16 - 19 April 2019, pp.1661-1666

2018

2018

Evaluation of Nutritional, Physical, Textural and Sensorial Properties of Gluten Free Cookies Supplemented with Dried Rosa Damascena mill. Petals

GÜL H., Tekeli S. G.

The International Conference of the University of Agronomic Sciences and Veterinary Medicine of Bucharest "Agriculture for Life, Life for Agriculture", Bucharest, Romania, 7 - 09 June 2018, pp.96

2018

2018

Improvement of Quality Characteristics of Gluten-Free Cookies with the Addition of Xanthan Gum

GÜL H., HAYIT F., Acun S., Tekeli S. G.

The International Conference of the University of Agronomic Sciences and Veterinary Medicine of Bucharest "Agriculture for Life, Life for Agriculture", Bucharest, Romania, 7 - 09 June 2018, pp.98

2018

2018

A Study on Some Quality Attributes of Turkish Flat Bread (Bazlama) Supplemented with Pekmez (Beet Molasses).

Acun S., GÜL H., Seyrekoğlu F.

I. International Agricultural Science Congress, Van, Turkey, 9 - 12 May 2018, pp.330

2018

2018

Glutensiz Ürünlerde Gıda Güvenliği ile İlgili Sorunlar

GÜL H., DIZLEK H., HAYIT F.

6. Gıda Güvenliği Kongresi, İstanbul, Turkey, 3 - 04 May 2018, pp.105 Sustainable Development

2018

2018

Traditional Production Method and Basic Characteristics of Dried Bread “Peksimet”

Gül H., Acun S., Türedi D., Akbaş E., Cankel S. S.

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Girne, Cyprus (Kktc), 19 - 21 April 2018, pp.239

2018

2018

Evaluation of Whole Wheat Flour Phyllio (Yufka) Flakes With Poppy, Chia, Quinoa and Flax Seeds

GÜL H., Acun S., Tan H., Hayta M., Tekeli S. G.

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 19 - 21 April 2018, pp.58 Sustainable Development

2018

2018

Utilisation of Potato Flour for Tarhana Chips Production

GÜL H., Acun S., HAYIT F., Timo A.

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 19 - 21 April 2018, pp.56

2018

2018

Optimization of Gluten Free Cookie Flour by Using Response Surface Methodology

Hayıt F., GÜL H.

1st International Symposium on Innovative Approaches in Scientific Studies, Antalya, Turkey, 11 - 13 April 2018, pp.81

2018

2018

Influence of Frozen Storage On Physical and Sensorial Properties of Partially-Baked Gluten-Free Bread.

Hayıt F., GÜL H.

1st International Symposium on Innovative Approaches in Scientific Studies, Antalya, Turkey, 11 - 13 April 2018, pp.82

2018

2018

Grape Pomace as an Ingredient to Enhance the Nutritional and Functional Properties of Gluten-Free Cookies

GÜL H., HAYIT F., ACUN S.

1st International Symposium on Innovative Approaches in Scientific Studies, Antalya, Turkey, 11 - 13 April 2018, pp.83

2018

2018

Fig Seed Flour in Gluten-Free Cookies.

GÜL H., Ulutürk Ş.

International Conference on Agriculture, Forest, Food, Veterinary Sciences and Technologies (ICAFOF-2018), İzmir, Turkey, 2 - 05 April 2018, pp.29 Sustainable Development

2018

2018

Impact of Frozen Storage on Textural Properties of Partially-Baked Gluten-Free Bread

GÜL H., Hayıt F.

International Conference on Agriculture, Forest, Food, Veterinary Sciences and Technologies (ICAFOF-2018), İzmir, Turkey, 2 - 05 April 2018, pp.34

2018

2018

Quality of Gluten Free Cookies Supplemented with Red Beet Flour.

Gül H., Cin B., Hayıt F., Acun S.

International Conference on Agriculture, Forest, Food, Veterinary Sciences and Technologies (ICAFOF-2018), İzmir, Turkey, 2 - 05 April 2018, pp.35

2017

2017

Analysis of Bread Pore Structure By Using Matlab Program In Web Environment.

HAYIT T., HAYIT F., GÜL H., ERGÜN U.

International Advanced Researches Engineering Congress-2017, 16 - 18 November 2017

2017

2017

The Effects of Inulin Addition on Physical and Textural Properties of Gluten Free Cookies

HAYIT F., GÜL H., DİZLEK H.

VIII International Agriculture Symposium “AGROSYM 2017”, 5 - 08 October 2017

2017

2017

Effect of Tiller and Cob Removal of Sweet Corn on Fresh/Baby Corn Yield and Some Characteristics

KARA B., GÜL H., DİZLEK H.

VIII International Agriculture Symposium “AGROSYM 2017”, Bosnia And Herzegovina, 5 - 08 October 2017, pp.819

2017

2017

The Influence of Rosehip Seed Fşour on Bread Quality

GÜL H., Şen H.

International Conference ”Agriculture for life, Life for Agriculture”, Romania, 8 - 10 June 2017, pp.120 Sustainable Development

2017

2017

Effects of rosehip seed flour on the rheological properties of bread dough

GÜL H., Şen H.

International Conference ”Agriculture for life, Life for Agriculture”, Romania, 8 - 10 June 2017, pp.119 Sustainable Development

2017

2017

Bakery Products Consumption and Consumers’ Awareness in Urban Areas of Isparta City, Turkey

GÜL H., KART F. M., GÜL M., AKPINAR M. G.

International Conference “Agriculture for Life, Life for Agriculture”, BÜKREŞ, Romania, 8 - 10 June 2017, pp.26

2017

2017

Influence of Grape Pomace Powder on Rheological Characteristics of Wheat Flour Dough

GÜL H., GÜL M., ACUN S., TÜRK ASLAN S., NAYIR N., ŞEN H.

International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), Nevşehir, Turkey, 15 - 17 May 2017, pp.25

2017

2017

Bread Quality of Some Bread Wheat Samples Produced in Lake District of Turkey.

GÜL H., ACUN S., GÜL M., KARA B., TÜRK ASLAN S., ÖZTÜRK A.

International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017) Conference, 15 - 17 May 2017, pp.46

2017

2017

Physicochemical and Rheological Properties of Wheat Flours Produced in Lake District of Turkey.

GÜL H., ACUN S., GÜL M., KARA B., TÜRK ASLAN S., öZTÜRK A.

nternational Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017) Conference, 15 - 17 May 2017, pp.123

2017

2017

Optimization of Gluten-Free Bread Formulation by using Response Surface Methodology.

GÜL H., HAYIT F.

International Conference on Agriculture, Forest, Food Sciences and Technologies, 15 - 17 May 2017

2017

2017

Textural Properties in Gluten Free ”Bazlama”: Traditional Turkish Bread

HAYIT F., Gül H.

International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), Turkey, 15 - 17 May 2017, pp.222

2017

2017

Usage of Quinoa (Chenopodium quinoa Willd.) and Stevia (Stevia rebaudiana Bertoni) in Bakery Products

Dizlek H., Acun S., Giritlioğlu E., Gül H.

International Conference on Agriculture, Forest, Food Sciences and Technologies, Nevşehir, Turkey, 15 - 17 May 2017, pp.104

2017

2017

Impact of Quinoa on the Quality and Sensorial Properties of Gluten-Free Breads

HAYIT F., Gül H.

International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), Turkey, 15 - 17 May 2017, pp.1231

2017

2017

Basic Properties and Production Method of Soufflé Cake

DİZLEK H., ÇINAR B., GÜL H.

International Conference on Agriculture, Forest, Food Sciences and Technologies, Turkey, 15 - 17 May 2017, pp.103

2017

2017

Noodle Quality of Different Durum Wheat Varieties.

GÜL H., Öztürk A.

International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017) Conference, 15 - 17 May 2017

2017

2017

Characterisation of the Textural and Sensory Properties of Ice Cream Cones

ŞİMŞEK B., GÜL H., HAYIT F., UĞUR B.

International Conference on agriculture forest food sciences and Technologies, Nevşehir, Turkey, 15 - 17 May 2017, pp.1232

2016

2016

Effects of chickpea yeast on physical textural and sensory properties of breads

GÜL H., HAYIT F., Açar C., Kurt N.

8th International Conference on Chemical, Agricultural, Biological and Environmental Sciences (CABES-16), Dubai, United Arab Emirates, 30 - 31 December 2016

2016

2016

Isparta İlinde Tüketicilerin Bisküvi Ürünleri Tüketimi ve Tercihleri

GÜL H., ÖZMEN C., AK METİN S., GÜL M.

XII. Ulusal Tarım Ekonomisi Kongresi, Isparta, Turkey, 25 - 27 May 2016, vol.3, pp.1903-1912

2016

2016

Flat Bread with Quinoa for Coeliac Patients

GÜL H., TEKELİ S. G., ALTINAY B., AYDIN D., HAYIT F.

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

2015

2015

Dünya Makarna Sektörü ve Türkiye Makarna Sektörünün Gelişimi

KARLI B., GÜL M., GÜL H., BEKİR SITKI Ş.

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.177

2015

2015

Türkiye Un Sektörünün gelişimi ve Kısıtlar

GÜL H., KARLI B., GÜL M., BEKİR SITKI Ş.

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.681

2015

2015

Türkiye Ekonomisinde Gıda Sanayinin Önemi ve Gelişimi

KARLI B., GÜL H., GÜL M.

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresİ, Nevşehir, Turkey, 28 - 30 April 2015, pp.175

2015

2015

Isparta Ev Ekmeğinin Bazı Kalite Özelliklerinin Belirlenmesi

GÜL H., HAYIT F., ACUN S.

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.176

2015

2015

İyonize radyasyon Enerjisinin Tahıl Ürünlerinde Kullanımı

YELİZCAN T., GÜL H.

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.263

2015

2015

Makarnanın Kurutulmasında Mikrodalga ve Konveksiyonel Kurutma Yöntemlerinin Kullanımı

HAYIT F., Gül H.

Pamukkale Gıda Sempozyumu III "Kurutulmuş ve Yarı Kurutulmuş Gıdalar", Turkey, 13 - 15 May 2015, pp.123-124

2014

2014

The microbial quality of our traditional taste "phyllo"

GÜL H., Acun S., Hayıt Karakaş F.

2nd International Congress on Food Technolog, İzmir, Turkey, 5 - 07 November 2014, pp.210

2014

2014

The antioxidant properties of oat_based breakfast cereals

Acun S., Gül H.

2nd International Congress on Food Technology, İzmir, Turkey, 5 - 07 November 2014, pp.111

2014

2014

The Effect of Transglutaminase on Some properties of Bread

HAYIT F., GÜL H.

25th International Scientific-Experts Congress on Agriculture and Food Industry, İzmir, Turkey, 25 - 27 September 2014, pp.193

2014

2014

Geleneksel Mısır Ekmeğinin Bazı Kalite Özelliklerinin Belirlenmesi ve Beyaz Ekmek ile Karşılaştırılması

GÜL H., Acun S., HAYIT F.

IV. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 - 19 April 2014, pp.694-697

2013

2013

Hasuda

Acun S., GÜL H.

2 nd. International Symposium on "Traditional Foods from Adriatic to Caucasus", Ohrid- Struga, Macedonia, 24 - 26 October 2013, pp.637-937

2013

2013

Malay

Acun S., Döngelli S., GÜL H.

2 nd. International Symposium on "Traditional Foods from Adriatic to Caucasus, Ohrid- Struga, Macedonia, 24 - 26 October 2013, pp.267

2013

2013

A Traditional Taste: Cherkes Bastısı

GÜL H., Acun S., Çoşkun G.

2 nd. International Symposium on "Traditional Foods from Adriatic to Caucasus, Ohrid- Struga, Macedonia, 24 - 26 October 2013, pp.545

2013

2013

Combining Different Cultures Taste: Sembusek

Acun S., GÜL H.

2 nd. International Symposium on "Traditional Foods from Adriatic to Caucasus, Ohrid- Struga, Macedonia, 24 - 26 October 2013, pp.268

2013

2013

Höşmerim

GÜL H., Acun S., Köyden H.

İç Anadolu Bölgesi, 1. Tarım ve Gıda Kongresi, Niğde, Turkey, 2 - 04 October 2013, vol.II, pp.322-325

2012

2012

Buğday Ruşeyminin Bisküvi Kalitesi Üzerine Etkisi

GÜL H., Bıçakcı S., Acun S.

Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.80

2012

2012

Bisküvi Üretiminde Nar Çekirdeğinin Kullanılabilme Olanakları

GÜL H., Türkmen B., Yerli G. A., Acun S.

Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.73

2012

2012

Günümüze değişmeden gelen bir lezzet: "Peksimet".

Acun S., GÜL H.

III. Geleneksel Gıdalar Sempozyumu, Konya, Turkey, 10 - 12 May 2012, pp.687-689

2012

2012

Uyuyan Güzel Burdur'un "Hamursuz"u

GÜL H., Acun S.

III. Geleneksel Gıdalar Sempozyumu, Konya, Turkey, 10 - 12 May 2012, pp.856-857

2011

2011

High Fiber Bread Consumption and Consumers' Awareness: A Case Study from Isparta

GÜL M., GÜL H.

International Food Congress, Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, pp.1

2011

2011

Some Functional Properties of Grape Seed and its Effect on the Quality of Cookies

Acun S., GÜL H.

International Food Congress, Novel Approaches in Food Industry,NAFI 2011, İzmir, Turkey, 26 - 29 May 2011, vol.II, pp.672 Sustainable Development

2011

2011

Effects of white cabbage powder on cookie quality

GÜL H., YANIK A., Acun S.

International Food Congress, Novel Approaches in Food Industry,NAFI 2011, İzmir, Turkey, 26 - 29 May 2011, pp.174

2010

2010

Effects of Organic Agricultural Practices on Physical and Technological Characteristics of Some Bread Wheat Cultivars

Dizlek H., KARA B., GÜL H.

1st International Congress on Food Technology, Antalya, Turkey, 3 - 06 November 2010, pp.373 Sustainable Development

2010

2010

The Effects of Organic Agricultural Practices on Bread Quality

GÜL H., KARA B., Dizlek H.

1st International Congress on Food Technology, Antalya, Turkey, 3 - 06 November 2010, pp.374 Sustainable Development

2010

2010

"Bollos to"Boyoz" from Past to Present

Acun S., GÜL H., Dizlek H.

1. International Symposium on"Traditional Foods From Adriatic to Caucasus, Tekirdağ, Turkey, 15 - 17 April 2010, pp.493-495

2010

2010

The Awakeining’s Taste of Sleeping Beauty Burdur

Başyiğit Kılıç G., GÜL H., Altıparmak P.

1. International Symposium on"Traditional Foods From Adriatic to Caucasus, Tekirdağ, Turkey, 15 - 17 April 2010, pp.964-956

2010

2010

Rose Dessert with Rose Delight, Rose Jam and Rose Leaves

GÜL H., Acun S., Bıçakcı S.

1. International Symposium on"Traditional Foods From Adriatic to Caucasus, Tekirdağ, Turkey, 15 - 17 April 2010, pp.802-803

2010

2010

Some Tariditional Bakery Products Special to Lakes Region

GÜL H., Başyiğit Kılıç G., Acun S.

1. International Symposium on"Traditional Foods From Adriatic to Caucasus, Tekirdağ, Turkey, 15 - 17 April 2010, pp.496-498

2009

2009

Yüzey Aktif Maddelerin Kek Nitelikleri Üzerine Etkileri

Dizlek H., GÜL H.

6. Gıda Mühendisliği Kongresi, Antalya, Turkey, 6 - 08 November 2009, pp.315-321

2009

2009

Usage of Oxidative Enzymes Instead of Chemical Oxidants in Bread Making

GÜL H., Dizlek H.

International Symposium on Engineering and Architectural Sciences of Balkan, Caucasus and Turkic Republics, Isparta, Turkey, 22 - 24 October 2009, pp.343-349

2009

2009

Buğdayda Geç Dönemde Azot Uygulamasının Tanelerin Fiziksel Özelliklerine Etkisi

Dizlek H., GÜL H., KARA B.

Türkiye VIII. Tarla Bitkileri Kongresi, Hatay, Turkey, 19 - 22 October 2009, vol.II, pp.450-454

2009

2009

Süne Emgili Tane Oranının Buğdayların Fiziksel Özellikleri Üzerine Etkileri

Dizlek H., Özer M. S., GÜL H.

Türkiye VIII. Tarla Bitkileri Kongresi, Hatay, Turkey, 19 - 22 October 2009, pp.437-440

2009

2009

Arapaşı Çorbasının Üretim Yöntemi

Acun S., GÜL H., Dizlek H.

II. Geleneksel Gıdalar Sempozyumu, Van, Turkey, 27 - 29 May 2009, pp.528-531

2009

2009

Yuvalama

Dizlek H., Özer M. S., GÜL H.

II. Geleneksel Gıdalar Sempozyumu, Van, Turkey, 27 - 29 May 2009, pp.524-527

2009

2009

Isparta Yöresine Özgü "İslamköy Ekmeğinin" Geleneksel Üretim Yöntemi

GÜL H., Özçelik S., Acun S.

II. Geleneksel Gıdalar Sempozyum, Van, Turkey, 27 - 29 May 2009, pp.306-309

2009

2009

Hatay Yöresine Özgü Geleneksel Tandır Ekmeğinin Üretim Yöntemi

Dizlek H., GÜL H., Özer M. S.

II. Geleneksel Gıdalar Sempozyumu, Van, Turkey, 27 - 29 May 2009, pp.62-65

2009

2009

Künefe

Dizlek H., GÜL H., Özer M. S.

II. Geleneksel Gıdalar Sempozyumu, Van, Turkey, 27 - 29 May 2009, pp.520-523

2009

2009

Boşnak Yemek Kültürü

GÜL H., GÜL M., DİZLEK H.

II. Geleneksel Gıdalar Sempozyumu, Van, Turkey, 27 - 29 May 2009, pp.38-41

2008

2008

Ekmek Üretiminde Kepek Kullanılmasının Beslenme ve Sağlık Açısından Önemi

GÜL H., Dizlek H.

Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2008, pp.383-386

2008

2008

Kepekli Ekmek Üretiminde Karşılaşılan Sorunlar

GÜL H., Dizlek H.

Türkiye 10. Gıda Kongres, Erzurum, Turkey, 21 - 23 May 2008, pp.379-382

2008

2008

Pentozanların Oksidatif Jelatinizasyonu

GÜL H., Dizlek H.

Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2008, pp.375-378

2008

2008

Tahıl Silolarında Bulunan Başlıca Ekipmanlar

Dizlek H., GÜL H., Kılıçdağı R.

Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2008, pp.387-390

2008

2008

Keklerin Yapısal Özelliklerinin Belirlenmesinde Kullanılan Ölçütler

Dizlek H., Özer M. S., GÜL H.

Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2008, pp.371-374

2008

2008

Chemical, Physical and Baking Properties of Corn Bran Compared With Wheat Bran

GÜL H., Özer M. S., Dizlek H., Özçelik S.

Bosphorus 2008 ICC International Conference, İstanbul, Turkey, 24 - 26 April 2008, pp.139

2008

2008

Determination of Amylase Activity in Insect Eurygaster Integriceps Damaged Wheat

DİZLEK H., ÖZER M. S., Gül H.

Bosphorus 2008 ICC International Conference, 24 - 26 April 2008, vol.1, pp.164

2008

2008

The Effects of Batter Temperature and Baking Norms on the Sponge Cake Volume

Dizlek H., Özer M. S., GÜL H., Altan A.

Bosphorus 2008 ICC International Conference, İstanbul, Turkey, 24 - 26 April 2008, pp.142

2006

2006

Mısır Kepeğinin Bileşimi ve Ekmek Üretiminde Kullanılabilme Olanakları

GÜL H., Özer M. S., Dizlek H., Altan A.

Hububat 2006 Hububat Ürünleri Teknolojisi Kongresi, Gaziantep, Turkey, 7 - 08 September 2006, pp.65-72

2006

2006

The Inetarction of wheat gluten proteins

DİZLEK H., ÖZER M. S., Altan A., GÜL H.

Hububat ürünleri Teknolojisi Kongresi, Turkey, 7 - 08 September 2006, pp.280-286

Books & Book Chapters

2023

2023

Kazakların Mutfak Kültürü

Boranbayeva T., Gül H., Timurbekova A.

in: Gıda Bilimi ve Gastronomi-I, Dr. Öğr. Üyesi Fatma Hayıt, Editor, İksad Yayınevi, Ankara, pp.3-29, 2023 Sustainable Development

2023

2023

Antifriz Proteinler ve Dondurulmuş Unlu Mamullerde Kullanımı

Ulutürk Ş., Gül H.

in: Gıda Bilimi ve Gastronomi-I, Dr. Öğr. Üyesi Fatma Hayıt, Editor, İksad Yayınevi, Ankara, pp.75-113, 2023 Sustainable Development

2022

2022

GIDA MÜHENDİSLİĞİ ALANINDA YENİ YAKLAŞIMLAR

Gül H. (Editor), Hayıt F. (Editor)

İKSAD International Publishing House , Ankara, 2022 Creative Commons License Sustainable Development

2022

2022

Pseudocereals and their uses in development of innovative cereal products

Acun S., Gül H., Ulutürk Ş.

in: NEW APPROACHES IN FOOD ENGINEERING, Prof. Dr. Hülya GÜL,Dr. Öğr. Üyesi Fatma Hayıt, Editor, İksad Yayınevi, Ankara, pp.125-171, 2022 Creative Commons License Sustainable Development

2021

2021

Production Technology of Noodles

Yazıcı G. N., Gül H., Özer M. S.

in: Cereal Science and Technology, Hamit Köksel,Oğuz Acar,Buket Çetiner,Filiz Köksel, Editor, Sidas Medya Ltd. Şti., İzmir, pp.409-425, 2021

2021

2021

Bread Enrichment with Opuntia spp. Derivatives

Gül H.

in: Opuntia spp.: Chemistry, Bioactivity and Industrial Applications, Ramadan Mohamed Fawzy,Mousa Ayoub Tamer E.,Rohn Sascha, Editor, Springer, London/Berlin , Fribourg, pp.1000-1020, 2021

Supported Projects

2022 - Continues

2022 - Continues

Zeytin Endüstrisi Atıklarından Bazı Fonksiyonel Bileşenlerin Mikroenkapsülasyonu ve Makarna Üretiminde Kullanımı

Project Supported by Higher Education Institutions

GÜL H. (Executive), KILCI M.

2018 - Continues

2018 - Continues

Süleyman Demirel Üniversitesi Bilim İnsanı Yetiştirme ve Ulusal/Uluslararası Göstergelerde İyileştirme Projesi

Project Supported by Higher Education Institutions

GÜL H. (Executive)

2019 - 2021

2019 - 2021

İncir Çekirdeği Unu Kullanılarak Glutenli ve Glutensiz Sanayi Tipi Mufin Üretimi

Project Supported by Higher Education Institutions

GÜL H. (Executive), ÖZKAN H.

2015 - 2018

2015 - 2018

Kısmi pişirilerek Dondurulmuş Glutensiz Ekmek Üretimi

Project Supported by Other Official Institutions

GÜL H. (Executive)

2013 - 2018

2013 - 2018

Karabuğday, Taransglutaminaz ve Ekşi Mayanın Dondurulmuş Ekmek Kalitesi Üzerine Etkisi

Project Supported by Higher Education Institutions

GÜL H. (Executive), KARAKAŞ F.


Citations

Total Citations (WOS): 191

h-index (WOS): 6