Using maltitol and xylitol as alternative bulking agents in milk chocolate: modelling approach von Rasouli Pirouzian, Haniyeh

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Polyols and chocolate technology: recent developments and advances von Homayouni Rad, Aziz, Konar, Nevzat, Rasouli Pirouzian, Haniyeh, Mirtajeddini, Seyed Bagher, Toker, Omer Said, Rasouli Pirouzian, Raheleh

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Optimization of prebiotic sucrose-free milk chocolate formulation by mixture design von Homayouni Rad, Aziz, Rasouli Pirouzian, Haniyeh

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Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill von Rad, Aziz Homayouni, Rasouli Pirouzian, Haniyeh, Konar, Nevzat, Toker, Omer Said, Polat, Derya Genc

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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 properties of sugarfree milk chocolate: Comparative study and optimisation von Rasouli-Pirouzian, Haniyeh, Peighambardoust, Seyed Hadi, Azadmard-Damirchi, Sodeif

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Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads von Roufegarinejad, Leila, Habibzadeh Khiabani, Arezou, Konar, Nevzat, Toofighi, Sepideh, Rasouli Pirouzian, Haniyeh

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Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality von Toker, Omer Said, Konar, Nevzat, Palabiyik, Ibrahim, Rasouli Pirouzian, Haniyeh, Oba, Sirin, Polat, Derya Genc, Poyrazoglu, Ender Sinan, Sagdic, Osman

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Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization von Acan, Betul Gizem, Toker, Omer Said, Palabiyik, Ibrahim, Rasouli Pirouzian, Haniyeh, Bursa, Kubra, Kilicli, Mahmut, Yaman, Mustafa, Er, Tugba, Konar, Nevzat

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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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Buttermilk as milk powder and whey substitute in compound milk chocolate: Comparative study and optimisation von Rasouli Pirouzian, Haniyeh, Alakas, Elif, Cayir, Merve, Yakisik, Elif, Toker, Omer Said, Kaya, Şevin, Tanyeri, Ozan

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Carob powder as cocoa substitute in milk and dark compound chocolate formulation von Akdeniz, Esra, Yakışık, Elif, Rasouli Pirouzian, Haniyeh, Akkın, Sedef, Turan, Büşra, Tipigil, Ece, Toker, Omer Said, Ozcan, Ozge

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Effect of Resistant Starch Type Two Fortification on Structural Characteristics of Macaroni von Khoozani, Amir Amini, Rad, Aziz Homayouni, Keshtiban, Ata, Pirouzian, Haniyeh Rasouli, Javadi, Mina, Shahbazi, Nayyer, Pourjafar, Hadi

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Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile von Toker, Omer Said, Oba, Sirin, Palabiyik, Ibrahim, Rasouli Pirouzian, Haniyeh, Konar, Nevzat, Artik, Nevzat, Sagdic, Osman

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Physicochemical properties of oil in water emulsions prepared with irradiated gum tragacanth in acidic conditions von Godarzi, Hoda, Mohammadifar, Mohammad Amin, Rad, Aziz Homayouni, Pirouzian, Haniyeh Rasouli, Ansari, Fereshteh, Pourjafar, Hadi

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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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Oleogelation of sunflower-linseed oils with carnauba wax as an innovative strategy for shortening substitution in cakes von Roufegarinejad, Leila, Dehghani, Shabnam, Bakhshi, Simin, Toker, Omer Said, Pirouzian, Haniyeh Rasouli, Khiabani, Arezou Habibzadeh

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Chocolate aroma: Factors, importance and analysis von Toker, Omer Said, Palabiyik, Ibrahim, Pirouzian, Haniyeh Rasouli, Aktar, Tugba, Konar, Nevzat

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Pre-crystallization process in chocolate: Mechanism, importance and novel aspects von Pirouzian, Haniyeh Rasouli, Konar, Nevzat, Palabiyik, Ibrahim, Oba, Sirin, Toker, Omer Said

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