| Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies H Uysal, N Bilgiçli, A Elgün, Ş İbanoğlu, EN Herken, MK Demir Journal of Food Engineering 78 (3), 1074-1078, 2007 | 127 | 2007 |
| Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours H Levent, N Bilgiçli International journal of food sciences and nutrition 62 (7), 725-728, 2011 | 73 | 2011 |
| Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles H Levent Journal of food science and technology 54, 1971-1978, 2017 | 54 | 2017 |
| Effect of gluten-free flours on physical properties of cakes H Levent, N Bilgiçli Journal of Food Science and Engineering 1 (5), 354, 2011 | 43 | 2011 |
| Evaluation of physical, chemical and sensory properties of Turkish flat breads (bazlama and yufka) supplemented with lupin, buckwheat and oat flours H Levent, N Bilgiçli International Journal of Food Science and Nutrition Engineering 2 (5), 89-95, 2012 | 42 | 2012 |
| The influence of fermented buckwheat, quinoa and amaranth flour on gluten-free bread quality S Yeşil, H Levent LWT 160, 113301, 2022 | 41 | 2022 |
| Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle K Aktaş, N Bilgiçli, H Levent Journal of Food Science and Technology 52, 6055-6060, 2015 | 40 | 2015 |
| Improvement of chemical properties of noodle and pasta using dephytinized cereal brans H Levent, M Koyuncu, N Bilgicli, E Adıgüzel, M Dedeoğlu Lwt 128, 109470, 2020 | 37 | 2020 |
| Geleneksel fermente bir içecek: boza H Levent, ÖA Cavuldak Akademik Gıda 15 (3), 300-307, 2017 | 33 | 2017 |
| Utilization of citrus albedo in tarhana production NBKAH LEVENT Journal of Food and Nutrition Research (ISSN 1336-8672) 53 (2), 162-170, 2014 | 31 | 2014 |
| Quality evaluation of wheat germ cake prepared with different emulsifiers H Levent, N Bilgiçli Journal of food quality 36 (5), 334-341, 2013 | 30 | 2013 |
| Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric H Levent, A Sayaslan, S Yeşil Journal of food processing and preservation 45 (2), e15148, 2021 | 29 | 2021 |
| Improvement of nutritional properties of cake with wheat germ and resistant starch NBH Levent, N Bilgiçli Journal of Food and Nutrition Research 52 (4), 210-218, 2013 | 27 | 2013 |
| The effects of chia (Salvia hispanica L.) and quinoa flours on the quality of rice flour and starch based-cakes H Levent Gıda 43 (4), 644-654, 2018 | 25 | 2018 |
| Utilization of lupin (Lupinus albus L.) flour and bran with xylanase enzyme in cookie production N Bilgiçli, H Levent Legume Research-An International Journal 37 (3), 264-271, 2014 | 25 | 2014 |
| Farklı kaynaklardan elde edilen besinsel liflerin bisküvi kalitesi üzerine etkilerinin karşılaştırılması H Levent Fen Bilimleri Enstitüsü, Konya, 2005 | 15 | 2005 |
| Physical, chemical and sensory evaluation of gluten-free tarhana with legume hulls and flours H Levent Quality Assurance and Safety of Crops & Foods 11 (4), 401-409, 2019 | 12 | 2019 |
| A study on bread consumption of well-educated individuals in Turkey: A sample of university staff E Adıgüzel, H Levent, F Çolakoğlu Pakistan Journal of Nutrition 18 (3), 226-32, 2019 | 9 | 2019 |
| The assessment of leavened and unleavened flat breads properties enriched with wheat germ H Levent, N Bilgiçli, N Ertaş Quality Assurance and Safety of Crops & Foods 7 (3), 321-326, 2015 | 9 | 2015 |
| Performance of einkorn (Triticum monococcum L.) flour in the manufacture of traditional Turkish noodle H Levent Gıda 44 (5), 932-942, 2019 | 7 | 2019 |
