Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin von Konar, Nevzat

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Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics von Konar, Nevzat, Toker, Omer Said, Oba, Sirin, Sagdic, Osman

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Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread von Polat, Derya Genc, Durmaz, Yasar, Konar, Nevzat, Pirouzian, Haniyeh Rasouli, Toker, Omer Said, Palabiyik, Ibrahim, Tasan, Murat

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Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics von Konar, Nevzat, Palabiyik, Ibrahim, Toker, Omer Said, Polat, Derya Genc, Kelleci, Ebru, Pirouzian, Haniyeh Rasouli, Akcicek, Alican, Sagdic, Osman

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Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer von Mardani, Marieh, Kilicli, Mahmut, Toker, Omer Said, Yeganehzad, Samira, Niazmand, Razieh, Palabiyik, Ibrahim, Konar, Nevzat

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Effect of different alkaline solutions in cocoa powder alkalization: Effects on pasteurized chocolate milk von Atalar, İlyas, Apaydın, Ayşe, Elmacı, Ceren, ElObeid, Tahra, Konar, Nevzat

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Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey von Kurt, Abdullah, Palabiyik, Ibrahim, Gunes, Recep, Konar, Nevzat, Toker, Omer Said

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Chocolate quality and conching von Toker, Omer Said, Palabiyik, Ibrahim, Konar, Nevzat

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Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality von Konar, Nevzat, Toker, Omer Said, Rasouli Pirouzian, Haniyeh, Oba, Sirin, Genc Polat, Derya, Palabiyik, İbrahim, Poyrazoglu, Ender Sinan, Sagdic, Osman

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Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions von Konar, Nevzat, Özhan, Bilge, Artık, Nevzat, Dalabasmaz, Sevim, Poyrazoglu, Ender S.

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Health conscious consumers and sugar confectionery: Present aspects and projections von Konar, Nevzat, Gunes, Recep, Palabiyik, Ibrahim, Toker, Omer Said

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A model study on the site-specificity of (−)-epicatechin-induced reactions in β-lactoglobulin by high-resolution mass spectrometry in combination with bioinformatics von Börsig, Amelie, Konar, Nevzat, Dalabasmaz, Sevim

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Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates von Toker, Omer Said, Genc Polat, Derya, Gulfidan, Osman Gokhan, Konar, Nevzat, Palabiyik, İbrahim, Akcicek, Alican, Poyrazoglu, Ender Sinan, Sagdic, Osman

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Non-isoflavone phytoestrogenic compound contents of various legumes von Konar, Nevzat

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Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels von Dalabasmaz, Sevim, Melayim, Mehmet Erhan, Konar, Nevzat

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Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies von Gok, Silan, Toker, Omer Said, Palabiyik, Ibrahim, Konar, Nevzat

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Soft confectionery products: Quality parameters, interactions with processing and ingredients von Gunes, Recep, Palabiyik, Ibrahim, Konar, Nevzat, Said Toker, Omer

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Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders von Palabiyik, Ibrahim, Kopuk, Berkay, Konar, Nevzat, Toker, Omer Said

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βv SEEDING AS AN ALTERNATIVE PRE-CRYSTALLIZATION TECHNIQUE IN SYNBIOTIC MILK CHOCOLATE PRODUCTION von TOKER, Ömer Said, Rasouli Pirouzian, Haniyeh, Konar, Nevzat, Polat, Derya Genç

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Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds von Konar, Nevzat, Palabiyik, Ibrahim, Toker, Omer Said, Sagdic, Osman

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