Res. Asst. HAVVA POLAT KAYA
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Çanakkale Onsekiz Mart University
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Research Information System
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Publications & Works
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Published journal articles indexed by SCI, SSCI, and AHCI
The impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice: From brown rice to white rice
Yılmaz Tuncel N.
,
Andac A. E.
,
Polat Kaya H.
,
Tuncel N. B.
FOOD CHEMISTRY
, vol.464, pp.1-9, 2025 (SCI-Expanded)
A Comprehensive Review of Antinutrients in Plant‐Based Foods and Their Key Ingredients
Yılmaz Tuncel N.
,
Polat Kaya H.
,
Andaç A. E.
,
Korkmaz F.
,
Tuncel N. B.
Nutrition Bulletin
, vol.0, pp.1-35, 2025 (SCI-Expanded)
The effect of different pre‐treatments on unformulated pulse‐based milk analogs: physicochemical properties and consumer acceptance
Yılmaz Tuncel N.
,
Andaç A. E.
,
Polat Kaya H.
,
Korkmaz F.
,
Tuncel N. B.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.61, no.2, pp.268-278, 2024 (SCI-Expanded)
Monitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology
Yılmaz Tuncel N.
,
Korkmaz F.
,
Polat H.
,
Tuncel N. B.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
, vol.59, no.9, pp.3448-3457, 2022 (SCI-Expanded)
Detection of einkorn flour adulteration in flour and bread samples using Computer-Based Image Analysis and Near-Infrared Spectroscopy
Ayvaz H.
,
Yılmaz F.
,
Polat H.
,
Ayvaz Z.
,
Barış Tuncel N. B.
FOOD CONTROL
, vol.127, 2021 (SCI-Expanded)
Formulation of functional crackers enriched with germinated lentil extract: A Response Surface Methodology Box-Behnken Design
POLAT H.
,
Capar T. D.
,
İNANIR C.
,
EKİCİ L.
,
YALÇIN H.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.123, 2020 (SCI-Expanded)
Articles Published in Other Journals
Anthocyanin and bioactivity properties of Berberis crategina DC. in buffer system and apple juice: Impact of temperature, time, and pH; prediction using artificial neural network
POLAT KAYA H.
,
KOÇ T.
,
EKİCİ L.
,
TOĞA G.
SIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES
, vol.42, no.2, pp.438-449, 2024 (ESCI)
Bitki Esaslı Süt Benzeri İçecekler
Korkmaz F.
,
Polat Kaya H.
,
Andaç A. E.
,
Yılmaz Tuncel N.
GIDA
, vol.48, no.4, pp.784-805, 2023 (Peer-Reviewed Journal)
Sürdürülebilir et tüketimiyle iklim değişikliğini önleyebilir miyiz?
Yılmaz Tuncel N.
,
Polat H.
TÜBİTAK Bilim ve Teknik
, no.648, pp.20-24, 2021 (Peer-Reviewed Journal)
Sürdürülebilir Et Üretimi
Polat H.
,
Yılmaz Tuncel N.
GIDA / THE JOURNAL OF FOOD
, vol.46, no.1, pp.134-151, 2020 (Peer-Reviewed Journal)
Polifenollerin Bağırsak Mikrobiyota Kompozisyonunu Düzenleyici ve Nöroprotektif Etkileri
ÇİMEN F.
,
POLAT H.
,
EKİCİ L.
AKADEMİK GIDA
, vol.18, no.2, pp.190-208, 2020 (Peer-Reviewed Journal)
Akkermansia muciniphila: Obezite ve diyabetten korunmada yeni bir alternatif olabilir mi?
POLAT H.
,
EKİCİ L.
AVRUPA BİLİM VE TEKNOLOJİ DERGİSİ
, vol.16, pp.533-543, 2019 (Peer-Reviewed Journal)
Refereed Congress / Symposium Publications in Proceedings
PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF LEGUME-BASED MILK SUBSTITUTES
Yılmaz Tuncel N.
,
Andaç A. E.
,
Polat Kaya H.
,
Korkmaz F.
,
Tuncel N. B.
6th International Symposium on Gluten-Free Cereal Products and Beverages, Rome, Italy, 18 - 20 October 2023, pp.47
Physicochemical, Sensorial and Textural Properties of Vegan Ice Creams Produced from Cowpea Milk Analogs
Korkmaz F.
,
Andaç A. E.
,
Yılmaz Tuncel N.
,
Polat Kaya H.
,
Tuncel N. B.
3rd International Congress of the Turkish Journal of Agriculture - Food Science and Technology, Malatya, Turkey, 13 - 16 September 2023, pp.1
Sürdürülebilir Kırmızı Et Üretimi
Yılmaz Tuncel N.
,
Polat H.
13. Gıda Kongresi, Çanakkale, Turkey, 21 - 23 October 2020, pp.71
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Publication
15
Citation (WoS)
46
H-Index (WoS)
2
Citation (Scopus)
57
H-Index (Scopus)
2
H-Index (Scholar)
5
Project
2
UN Sustainable Development Goals