• HPLC
• Electrophoresis
• 2D Electrophoresis
• Infrared device
• Lumiser
• Mixolab
• Alveo-consistograph
• farinograph
• Fall Count Determination Device
• Sedimentation device- Gluten Washing- Gluten Index
• Water bath – Balance – Oven – pHmeter – Incubator
• Water activity determination device
• Bread shaping device
• Fermentation cabinet
• Mill (A few types for different purposes)
• Bakery
• Prof. Dr. Arzu BAŞMAN
• Prof. Dr. Dilek SİVRİ ÖZAY
• Prof. Dr. Hamit KÖKSEL (Retired)
• Arş. Gör. Kamil URGUN
• Melis Akdeniz (graduate student)
• Gülhadiye Ünlü (graduate student)
• Fatma Şentürk (graduate student)
• Simay Arslan (PhD student)
• Fatma Sazak (graduate student)
• Büşra Uysal (graduate student)
• Dilara Demirtaş (graduate student)
• The use of infrared application for drying different raw materials (cereals, fruits, vegetables, etc.) and its effect on food ingredients
• The use of infrared application in different food productions such as biscuits, crackers and chips
• The Effect of Infrared Application on Some Components of Quinoa, Prof. Dr. Arzu Başman (Executive), Hacettepe University Scientific Research Projects Coordination Unit, Rapid Support (Project No: FHD-2016-8997), January 2016-
September 15, 2017
• Determination of Optimum Conditions for Saponin Extraction, Prof. Dr. Arzu Başman (Executive), Hacettepe University Scientific Research Projects Coordination Unit, Scientific Success Support (Project No: FBB-2016-13127), 12.12.2016-14.07.2017
• Glycemic Index Decreased, Quality Characteristics and Nutritional Value Improved Gluten-Free Bread Production for Celiac Patients, Assoc. Dr. Arzu Başman (Executive), Asli Cihan (Researcher), Hacettepe University Scientific Research Projects Coordination Unit, Comprehensive Project (Project No: 014 09 602 001-727, 2014-June 2016
• Development of a Method for Detection of Grain Types in Bread Varieties Prepared from Different Grain Flours, Prof. Dr. Hamit Koksel, Assoc. Dr. Arzu BAŞMAN (Researcher), Assoc. Dr. Remziye Yılmaz, TÜBİTAK Project, Project no: TOVAG 112O779, 2013-2015
• Development of Oat Varieties Suitable for Human Nutrition, Prof. Dr. Dilek Sivri Özay, TÜBİTAK 1003 (No:214O041) 2015-2018.
• Yalcin, S., Basman, A., 2015, Effects of Infrared Treatment on Urease, Trypsin Inhibitor and Lipoxygenase Activities of Soybean Samples, Food Chemistry, 169, 203-210
• Ismailoglu, S.O., Basman, A., 2015, Effects of Infrared Heat-moisture Treatment on Physicochemical Properties of Corn Starch, Starch/Starke, 67, 528-539
• Yalcin, S., Basman, A., 2016, Effects of Infrared Treatment on Tocopherols, Total Phenolics and Antioxidant Activity of Soybean Samples, Quality Assurance and Safety of Crops & Foods, 8, 2, 273-281
• Ismailoglu, S.O., Basman, A., 2016, Physicochemical Properties of Infrared Heat-moisture Treated Wheat Starch, Starch/Starke, 68, 67-75
• Savas, K., Basman, A., 2016, Infrared Drying: A Promising Technique for Bulgur Production, Journal of Cereal Science, 68, 31-37
• Yılmaz, R., Bayraç, C., Başman, A., Köksel, H., 2019, Development of SYBR green-based real time PCR assays for detection and quantification of adulteration in wheat-based composite breads and their in-house validation, Journal of Cereal Science, 85, 91-97
• Olanca B. and Sivri Özay D. Effects of Natural Protease Inhibitors on High Protease Activity Flours, Journal of Cereal Science, 65:290-297, 2016. (DOI: 10.1016/j.jcs.2015.08.007)
• Ozülkü G. and D. Sivri-Ozay, Improving The Bread Quality Of Artificial-Bug Damaged Wheat Flours By Sourdough Breadmaking And Liquid Rye Sour; Acta Alimentaria, Vol. 49 (2), pp. 170–180 (2020). DOI: 10.1556/066.2020.49.2.6
• Yılmaz, R., Köksel, H., Bayrac, C., Basman, A., Köse, I., 2015, “A Real-Time PCR Method for Detection of Maize, Oats, and Rye Flours Contents in Wheat Flour Based Composite Breads”, p. 63-64, LACC3, Latin American Cereal Conference, March 29- April 1, Brazil
• Yılmaz, R., Köksel, H., Bayraç, C., Başman, A., Engin, I., 2015, “In-house Validation of DNA Extraction Method from Flour Samples and Rye, Maize, and Oat Flour Contents in Wheat Flour Based Composite Breads”, p 51, qPCR & NGS 2015, 7th International qPCR & NGS Symposium Industrial Exhibition and Application Workshops, 23rd-27th March, Germany
• Basman, A., Ismailoglu, S.O., 2015, “Pasting Properties of Infrared Heat-Moisture Treated Wheat and Corn Starch Samples”, CHC-P-124, EuroFoodChem XVIII, October 13-16, Madrid, Spain
• Yalcin, S., Basman, A., 2015, “Effects of Near Infrared Treatment on Electrophoretic Patterns of Soybean Samples”, CHC-P-130, EuroFoodChem XVIII, October 13-16, Madrid Spain
• Bayrac, C., Basman, A., Yılmaz, R., Köksel, H., 2016, A Reliable Assay for the Detection and Quantification of Adulteration in Wheat Flour Based Composite Breads, p 82, 15th International Cereal and Bread Congress, April 18-21, Istanbul, Turkey.
• Basman, A., Ismailoglu, S.Ö., 2016, Thermal Properties of Infrared Heat-Moisture Treated Wheat and Corn Starch Samples, p 194, 15th International Cereal and Bread Congress, April 18-21, Istanbul, Turkey.
• Yalcın, S., Basman, A., 2016, Tocopherol Contents of Near Infrared-Treated Soybean Cultivars, p 303, 15th International Cereal and Bread Congress, April 18-21, Istanbul, Turkey.
• Cihan, A., Basman, A., 2016, Effects of Corn Starch and Water Addition Levels on the Quality Characteristics and Estimated Glycemic Index Values of Gluten-free Rice Bread, p 304, 15th International Cereal and Bread Congress, April 18- 21, Istanbul, Turkey.
• Basman, A., Cihan, A., 2017, Some properties of Potato Starch Infrared heat-moisture Treated by One-step or Two-step Modification, EuroFoodChem XIX Conference, Book of Abstracts, P/64, October 4-6, Budapest, Hungary
• Basman, A., 2017, Effects of Infrared Treatment on Sapogenins of Quinoa, 8th International Symposium on Recent Advances in Food Analysis, Book of Abstracts, P/217, November 7-10, 2017, Prague, Czech Republic
• Basman, A., Cihan, A., 2017, Mixolab Thermomechanical Characteristics of Different Gluten-free Bread Formulations with Rice Flour, Corn Starch or Potato Starch, 8th International Symposium on Recent Advances in Food Analysis, Book of Abstracts, P/438 , November 7-10, 2017, Prague, Czech Republic