Eğitim Bilgileri
2005 - 2011
2005 - 2011Doktora
Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Türkiye
2003 - 2005
2003 - 2005Yüksek Lisans
Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Türkiye
1998 - 2002
1998 - 2002Lisans
Hacettepe Üniversitesi, Gıda Mühendisliği, Türkiye
Sertifika, Kurs ve Eğitimler
2012
2012ISEKI-Food-Workshop “Train the trainer: a practical introduction to e-learning”
Eğitim Yönetimi ve Planlama
Integrating Food Science and Engineering Knowledge into the Food Chain
2010
2010Food Allergens: Legislation, Analysis and Industrial Risk Management
Eğitim Yönetimi ve Planlama
Hacettepe University
2009
2009Reference materials and method validation in food safety assurance
Eğitim Yönetimi ve Planlama
Universitat fur Bodenkultur Wien (BOKU)
2009
2009Building skills on the analysis of components formed during thermal processing of foods
Eğitim Yönetimi ve Planlama
EU Project; MoniQA/HEALTHGRAIN
2009
2009Method Performance and the Criteria Approach: Truth and Consequences
Eğitim Yönetimi ve Planlama
EU Project MoniQA
2004
2004Protein techniques and Proteomics
Eğitim Yönetimi ve Planlama
Ege Universitesi - EBİLTEM
Araştırma Alanları
Gıda Mühendisliği, Gıda Bilimleri, Gıda Katkı Maddeleri, Gıda Teknolojisi, Gıda İşleme (Pastörizasyon,Sterilizasyon, Soğutma, Kurutma)
Akademik Unvanlar / Görevler
2020 - Devam Ediyor
2020 - Devam EdiyorDoç.Dr.
Abdullah Gül Üniversitesi, Mühendislik Fakültesi
2012 - 2020
2012 - 2020Dr.Öğr.Üyesi
Abdullah Gül Üniversitesi, Mühendislik Fakültesi, Malzeme Bilimi Ve Nanoteknoloij Mühendsiliği
2003 - 2012
2003 - 2012Araştırma Görevlisi
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
2009 - 2010
2009 - 2010Araştırmacı
Michigan State University, College Of Agriculture And Natural Resources, Food Science And Human Nutrition
2007 - 2008
2007 - 2008Araştırmacı
Michigan State University, College Of Agriculture And Natural Resources, Food Science And Human Nutrition
Yönetimsel Görevler
2015 - 2017
2015 - 2017Dekan Yardımcısı
Abdullah Gül Üniversitesi
Yönetilen Tezler
2018
2018Yüksek Lisans
Fabrication of new generation membranes and their applications in fruit juice industry
Kahraman K. (Danışman)
S.ŞEBNEM(Öğrenci)
SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler
2021
2021Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X-ray pattern, FT-IR spectra and digestibility
Korkut A., KAHRAMAN K.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2021 (SCI İndekslerine Giren Dergi)
2020
2020Clarification of pomegranate juice using PSF microfiltration membranes fabricated with nano TiO(2)and Al2O3
Severcan S. S. , UZAL N. , KAHRAMAN K.
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.44, sa.8, 2020 (SCI İndekslerine Giren Dergi)
2020
2020Characterization of Local Sorghum (Sorghum bicolor L.) Population Grains in Terms of Nutritional Properties and Evaluation by GT Biplot Approach
KAPLAN M., Kale H., Kardes Y. M. , KARAMAN K., KAHRAMAN K. , Yilmaz M. F. , et al.
STARCH-STARKE, cilt.72, 2020 (SCI İndekslerine Giren Dergi)
2020
2020Clarification of Apple Juice Using New Generation Nanocomposite Membranes Fabricated with TiO2 and Al2O3 Nanoparticles
Severcan S. S. , UZAL N. , KAHRAMAN K.
FOOD AND BIOPROCESS TECHNOLOGY, cilt.13, sa.3, ss.391-403, 2020 (SCI İndekslerine Giren Dergi)
2020
2020Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid-binding capacity, and mineral bioavailability
Aribas M., KAHRAMAN K. , Koksel H.
CEREAL CHEMISTRY, cilt.97, sa.2, ss.163-171, 2020 (SCI İndekslerine Giren Dergi)
2020
2020In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran
Aribas M., Kahraman K. , Koksel H.
JOURNAL OF FUNCTIONAL FOODS, cilt.65, 2020 (SCI İndekslerine Giren Dergi)
2019
2019Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
Kahraman K. , Aktaş Akyıldız E., Öztürk S., Köksel H.
Journal Of Cereal Science, cilt.90, ss.1-6, 2019 (SCI Expanded İndekslerine Giren Dergi)
2018
2018Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology
MUTLU S., Kahraman K. , Severcan S., ÖZTÜRK S.
FOOD BIOPHYSICS, cilt.13, sa.3, ss.263-273, 2018 (SCI İndekslerine Giren Dergi)
2017
2017An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology
Cetıner B., Acar O., Kahraman K. , Sanal T., Köksel H.
Journal of Cereal Science, cilt.74, ss.103-111, 2017 (SCI İndekslerine Giren Dergi)
2017
2017Optimization of resistant starch formation from high amylose corn starch by microwave irradiation treatments and characterization of starch preparations
Mutlu S., Kahraman K. , Öztürk S.
International Journal of Biological Macromolecules, cilt.95, ss.635-642, 2017 (SCI İndekslerine Giren Dergi)
2015
2015Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content
Kahraman K. , Köksel H., Ng P. K. W.
FOOD CHEMISTRY, cilt.174, ss.173-179, 2015 (SCI İndekslerine Giren Dergi)
2013
2013Formation of resistant starch from amylotype corn starch and determination of the functional properties
KAHRAMAN K. , KÖKSEL H.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.5, sa.4, ss.295-302, 2013 (SCI İndekslerine Giren Dergi)
2009
2009Potential Utilization of Mixolab for Quality Evaluation of Bread Wheat Genotypes
KÖKSEL H., Kahraman K. , SANAL T., Ozay D. S. , DUBAT A.
CEREAL CHEMISTRY, cilt.86, sa.5, ss.522-526, 2009 (SCI İndekslerine Giren Dergi)
2009
2009Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches
Ozturk S., KÖKSEL H., Kahraman K. , Ng P. K. W.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.229, sa.1, ss.115-125, 2009 (SCI İndekslerine Giren Dergi)
2008
2008Predicting the cookie quality of flours by using Mixolab (R)
Ozturk S., Kahraman K. , Tiftik B., KÖKSEL H.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.227, sa.5, ss.1549-1554, 2008 (SCI İndekslerine Giren Dergi)
2008
2008Evaluation of molecular weight distribution, pasting and functional properties, and enzyme resistant starch content of acid-modified corn starches
KÖKSEL H., Ozturk S., Kahraman K. , BAŞMAN A., Ozbas O. Z. , RYU G.
FOOD SCIENCE AND BIOTECHNOLOGY, cilt.17, sa.4, ss.755-760, 2008 (SCI İndekslerine Giren Dergi)
2008
2008Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality
Kahraman K. , Sakiyan O., Ozturk S., KÖKSEL H., Sumnu G., DUBAT A.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.227, sa.2, ss.565-570, 2008 (SCI İndekslerine Giren Dergi)
2008
2008Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment
KÖKSEL H., Masatcioglu T., Kahraman K. , Ozturk S., BAŞMAN A.
JOURNAL OF CEREAL SCIENCE, cilt.47, sa.2, ss.275-282, 2008 (SCI İndekslerine Giren Dergi)
2008
2008Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations
BAŞMAN A., Ozturk S., Kahraman K. , KÖKSEL H.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.11, sa.4, ss.762-772, 2008 (SCI İndekslerine Giren Dergi)
2007
2007Electron beam technology for modifying the functional properties of maize starch
NEMTANU M. R. , MINEA R., Kahraman K. , KOKSEL H., Ng P. K. W. , POPESCU M. I. , et al.
NUCLEAR INSTRUMENTS & METHODS IN PHYSICS RESEARCH SECTION A-ACCELERATORS SPECTROMETERS DETECTORS AND ASSOCIATED EQUIPMENT, cilt.580, sa.1, ss.795-798, 2007 (SCI İndekslerine Giren Dergi)
2007
2007Effect of acid modification and heat treatments on resistant starch formation and functional properties of corn starch
KOEKSEL H., Basman A., Kahraman K. , Ozturk S.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.10, sa.4, ss.691-702, 2007 (SCI İndekslerine Giren Dergi)
Diğer Dergilerde Yayınlanan Makaleler
2019
2019PSF/SiO2 NANOKOMPOZİT MEMBRAN ÜRETİMİ VE ELMA SUYU BERRAKLAŞTIRMA PROSESİNDE KULLANIMI
Severcan S. Ş. , Uzal N. , Kahraman K.
GIDA / THE JOURNAL OF FOOD, cilt.44, ss.618-628, 2019 (Diğer Kurumların Hakemli Dergileri)
Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar
2019
2019Utilization of Ancient Wheats in Cereal Products
KAHRAMAN K. , MASATCIOĞLU M. T. , KÜTÜK AYHAN D., ÖZTÜRK S., BAŞMAN A., Gümüş S., et al.
International Conference on Wheat Diversity and Human Health, 22 - 24 Ekim 2019, ss.99
2019
2019Nanocellulose as an ingredient in food industry
severcan ş., korkut a., KAHRAMAN K.
International Turkic World Congress on Science and Engineering, 17 - 18 Haziran 2019
2019
2019Wheat Starch-Lauric Acid Complexation in the Presence of Bovine Serum Albumin
SEVERCAN S. Ş. , OSKAYBAŞ B., ÖZBEY A., KAHRAMAN K.
International Conference on Agronomy and Food Science and Technology (AgroFood), İstanbul, Türkiye, 20 - 21 Haziran 2019
2019
2019Yeni Bir Dirençli Nişasta Tipi Olarak Amiloz-Lipid Kompleksi
OSKAYBAŞ B., KAHRAMAN K. , ÖZBEY A.
4th International Anatolian Agriculture, Food, Environment and Biology Congress-2019, 20 - 22 Nisan 2019
2017
2017Preparation and characterization of PSF/PEI/nanoclay nanocomposite ultrafiltration membranes for fruit juice clarification
ertem b., saki s., KAHRAMAN K. , UZAL N.
3rd International Congress on Environmental Researches and Technology, 8 - 12 Kasım 2017
2017
2017Resistant Starch as a Functional Ingredient in Foods
KÖKSEL H., ÖZTÜRK S., KAHRAMAN K.
3rd International Symposium of Foods Sceince and Human Wellness, 16 - 17 Ağustos 2017
2017
2017The effect of various gum (agar and cellulose) addition on the rheological and textural properties of Triticum spelta flou
YÜKSEL F., KAHRAMAN K.
International Conference on Agriculture, Forest, Food Sciences and Technologies, 15 - 17 Mayıs 2017
2017
2017Pasting Properties of Spelt Flour with Enriched Chestnut Flour.
YÜKSEL F., KAHRAMAN K.
International Conference on Agriculture, Forest, Food Sciences and Technologies, 15 - 17 Mayıs 2017
2017
2017The Properties and Utilization of Resistant Starch: A Novel LowCalorie Food Ingredient
KÖKSEL H., KAHRAMAN K. , ÖZTÜRK S.
6th International Congress on Food Technology, 18 - 19 Mart 2017
2016
2016Utilization of Soy and Cranberry Flour in Dough Textural and Pasting Propertiesof Dough
YÜKSEL F., KARAMAN S., KAHRAMAN K.
The Food Factor I Barcelona Conference, 2 - 04 Kasım 2016
2016
2016Textural and Pasting Properties of Wheat Flour Doughs Enriched With Buckwheat andCoconut Flours
YÜKSEL F., KARAMAN S., KAHRAMAN K. , CAMPANELLA O. H.
15th International Cereal and Bread Congress (15th ICBC), 18 - 21 Nisan 2016
2016
2016Change in Some Nutritional Characteristics of Legume Based Flour Mixtures After Cooking
KAHRAMAN K. , YÜKSEL F., KARAMAN S.
15th International Cereal and Bread Congress (15th ICBC), 18 - 21 Nisan 2016
2106
2106A Study on the Effects of the Heat and Moisture Treatments onWheat Quality
çetiner b., acar o., KAHRAMAN K. , KÖKSEL H., şanal t.
15th International Cereal and Bread Congress (15th ICBC), 18 Nisan 2106 - 21 Nisan 2016
2013
2013Dietary fiber content and properties of cookies supplemented with different sources of resistant starches
KAHRAMAN K. , Koksel H., Ng P. K. W.
AACCI 98th Annual Meeting, Albuquerque, Amerika Birleşik Devletleri, 29 Eylül - 02 Ekim 2013, ss.44
2013
2013A new tool to estimate the suni-bug damage in wheat: Mixolab
KAHRAMAN K. , Koksel H.
Euro Food Chem XVII, İstanbul, Türkiye, 7 - 10 Mayıs 2013, ss.581
2011
2011Properties of crackers supplemented with different resistant starches
Gümüş S., KAHRAMAN K. , Ünüvar A., Ng P. K. W. , Koksel H.
Euro Food Chem XIV Translating food chemistry into health benefits, Gdansk, Polonya, 6 - 08 Haziran 2011, ss.168
2009
2009Effects of Acid Modification and Heat Treatments on Various Properties of Resistant Starches and Their Utilization in Cookies as Fat-replacer
Koksel H., Ozturk S., KAHRAMAN K. , Basman A.
EuroFoodChem XV, Food for the Future; the contribution of chemistry to improvement of food quality, Kopenhag, Danimarka, 5 - 08 Temmuz 2009, ss.67
2008
2008Evaluation of the cake quality of flours with Mixolab
KAHRAMAN K. , ŞAKIYAN DEMİRKOL Ö., ÖZTÜRK S., KÖKSEL H., şumnu s. g. , Dubat A.
AACC International 2008 Annual Meeting, Honolulu, HI, Amerika Birleşik Devletleri, 21 - 24 Eylül 2008, ss.63
2008
2008Evaluation of the cookie quality of flours with Mixolab
Tiftik B., KAHRAMAN K. , Karagöz A., KÖKSEL H.
ICC International Conference Bosphorus 2008, İstanbul, Türkiye, 24 - 26 Nisan 2008, ss.226
2008
2008Utilization of ancient wheat flours in cookie baking
ÖZTÜRK S., KAHRAMAN K. , karagöz a., KÖKSEL H.
ICC International Conference Bosphorus 2008, İstanbul, Türkiye, 24 - 26 Nisan 2008, ss.216
2008
2008Production of resistant starch preparations from amylotype corn starches
ÖZTÜRK S., KÖKSEL H., KAHRAMAN K. , Ng P. K. W.
ICC International Conference Bosphorus 2008, İstanbul, Türkiye, 24 - 26 Nisan 2008, ss.160
2008
2008Effects of acid modification heat treatment and lyophilization on various properties of resistant starch preperations
Masatcıoğlu T., KAHRAMAN K. , ÖZTÜRK S., BAŞMAN A., KÖKSEL H.
ICC International Conference Bosphorus 2008, İstanbul, Türkiye, 24 - 26 Nisan 2008, ss.125
2007
2007Functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment
KÖKSEL H., BAŞMAN A., KAHRAMAN K. , ÖZTÜRK S.
CE Spring Meeting, Consumer Driven Cereal Innovation: Where Science Meets, Montpellier, Fransa, 2 - 04 Mayıs 2007, ss.36
2007
2007A study on the potential utilisation of Mixolab for the quality evaluation of bread wheat genotypes
KAHRAMAN K. , Şanal T., KÖKSEL H.
6th European Young Cereal Scientists and Technologists Workshop, Montpellier, Fransa, 30 Nisan - 02 Mayıs 2007, ss.10
2006
2006Malt çimi kullanılarak besinsel özellikleri geliştirilmiş çerez üretimi
arafat r., dikilitaş b., mert i., KAHRAMAN K. , özkara r., KÖKSEL H.
Hububat 2006, Hububat Ürünleri Teknolojisi Kongesi, Gaziantep, Türkiye, 7 - 08 Eylül 2006
2006
2006Enzime Dirençli Nİşasta Üretimi ve Fonksiyonel Özelliklerinin İncelenmesi
KAHRAMAN K. , KÖKSEL H.
Hububat 2006, Huubat Ürünleri Teknolojisi Kongresi, Gaziantep, Türkiye, 7 - 08 Eylül 2006
2006
2006Bazı Emülgatörlerin Unların Özelliklerine Etkisi
fevzioğlu m., YALÇIN S., tiftik b., KAHRAMAN K. , karsan u., BAŞMAN A., et al.
Hububat 2006, Hububat Ürünleri Teknolojisi Kongesi, Gaziantep, Türkiye, 7 - 08 Eylül 2006
2006
2006Bira Yan sanayi ürünleri kullanılarak besinsel lif özellikeri geliştirilmiş çerez üretimi
dikilitaş b., mert i., arafat r., KAHRAMAN K. , kaya t., KÖKSEL H.
Hububat 2006, Hububat Ürünleri Teknolojisi Kongesi, Gaziantep, Türkiye, 7 - 08 Eylül 2006
2006
2006Production and characterization of acid modified corn starch and resistant starch preparations from amylotype starch
KAHRAMAN K. , KÖKSEL H.
5th European Young Cereal Scientists and Technologists Workshop, Gaziantep, Türkiye, 5 - 07 Temmuz 2006, ss.8
2006
2006Yüksek Amilozlu Nişastadan Enzşme Dirençli Nişasta Üretimi ve Karakterizasyonu
KAHRAMAN K. , KÖKSEL H.
Türkiye 9. Gıda Kongresi, Bolu, Türkiye, 24 - 26 Mayıs 2006
2006
2006Amylotype corn starch and resistant starch formation
KAHRAMAN K. , KÖKSEL H.
2nd International Congress on Functional Foods and Nutraceuticals, İstanbul, Türkiye, 4 - 07 Mayıs 2006, ss.79
2005
2005Effects of autoclaving cycles on enzyme resistant starch formation
KAHRAMAN K. , ÖZTÜRK S., BAŞMAN A., ÖZBOY ÖZBAŞ Ö., KÖKSEL H.
Euro Food Chem XIII, Macromolecules and Their Degradation Products in Food Physiological, Analytical and Technological Aspects, Hamburg, Almanya, 21 - 23 Eylül 2005, ss.102-105
2005
2005Molecular weight distribution and pasting properties of acid modified amylotype corn starch
KAHRAMAN K. , KÖKSEL H.
Euro Food Chem XIII, Macromolecules and Their Degradation Products in Food Physiological, Analytical and Technological Aspects, Hamburg, Almanya, 21 - 23 Eylül 2005, ss.113-116
2005
2005Optimization of the processing conditions affecting enzyme resistant starch formation
ÖZTÜRK S., Boyacı İ. H. , KAHRAMAN K. , BAŞMAN A., KÖKSEL H.
Euro Food Chem XIII, Macromolecules and Their Degradation Products in Food Physiological, Analytical and Technological Aspects, Hamburg, Almanya, 21 - 23 Eylül 2005, ss.106-109
2005
2005Evaluation of pasting properties molecular weight distribution and enzyme resistant starch content of corn starch hydrolysed at various levels
KÖKSEL H., BAŞMAN A., ÖZTÜRK S., KAHRAMAN K. , ÖZBOY ÖZBAŞ Ö.
Euro Food Chem XIII, Macromolecules and Their Degradation Products in Food Physiological, Analytical and Technological Aspects, Hamburg, Almanya, 21 - 23 Eylül 2005, ss.82-85
2005
2005Investigating the effects of the treatments applied for the production of enzyme resistant starch
İde S., Bayarı S., Öztürk Yıldırım S., Akkurt M., KÖKSEL H., ÖZTÜRK S., et al.
Turkish Physical Society 23rd International Physics Congress, Muğla, Türkiye, 13 - 16 Eylül 2005, ss.606-607
2005
2005Evaluation of various properties of acid hydrolyzed corn starches
BAŞMAN A., ÖZTÜRK S., KAHRAMAN K. , ÖZBOY ÖZBAŞ Ö., KÖKSEL H.
ICC-Jubilee Conference, Cereals-The Future Challenge, Viyana, Avusturya, 3 - 06 Temmuz 2005, ss.144
2004
2004Resistant starch formation from acid modified corn starch
ÖZTÜRK S., KAHRAMAN K. , BAŞMAN A., ÖZBOY ÖZBAŞ Ö., KÖKSEL H.
1st International Congress on Functional Foods and Nutraceuticals, Antalya, Türkiye, 27 - 29 Nisan 2004, ss.77
Kitap & Kitap Bölümleri
2013
2013Estimation of Protease Activity by Use of Mixolab Chapter 8 in Mixolab A New Approach to Rheology
KAHRAMAN K. , KÖKSEL H.
AACC International Press, 2013
Desteklenen Projeler
2019 - 2022
2019 - 2022Karabuğday Nişastasından Yenilebilir Film Üretimi ve Nişastanın Yağ Asitleri ile Modifikasyonunun Film Mekanik Özellikleri Üzerine Etkisi
TÜBİTAK Projesi
Kahraman K. (Yürütücü)
2017 - 2019
2017 - 2019Yeni Nesil Nanokompozit Membran Üretimi Karakterizasyonu ve Meyve Suyu Endüstrisinde Kullanımı
Yükseköğretim Kurumları Destekli Proje
UZAL N. (Yürütücü) , KAHRAMAN K. , BÜLBÜL E., Severcan S. S. , Saki S.
Burslar
2009 - 2010
2009 - 2010Doktora Sırası Yurtdışı Araştırma Bursu (6 Ay)
YÖK
2009 - 2009
2009 - 2009Travel bursary for the Combined MoniQA Food Scientist Training “Reference materials and method validation in food safety assurance" (Vienna, Austria)
Avrupa Birliği Komisyonu
2009 - 2009
2009 - 2009Travel bursary for the Joint IAM/MoniQA Food Scientist Training “Method Performance and the Criteria Approach: Truth and Consequences (Balatonalmadi, Hungary)
Avrupa Birliği Komisyonu
2008 - 2008
2008 - 2008Travel bursary for AACC International Annual Meeting
Diğer Uluslararası Organizasyonlar
2007 - 2008
2007 - 2008