Omer Said Toker: search on Z-Library

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1

Development of a Natural Chewing Gum from Plant Based Polymer

Palabiyik, Ibrahim, Toker, Omer Said, Konar, Nevzat, Öner, Barış, Demirci, Ahmet Sukru

Journal:

Journal of Polymers and the Environment

Year:

2017

Language:

english

File:

PDF, 1.86 MB

english, 2017

2

Oleogels, A Promising Structured Oils For Decreasing Saturated Fatty Acid Concentrations: Production and Food-Based Applications

PehlivanoĞlu, Halime, Demirci, Mehmet, Toker, Omer Said, Konar, Nevzat, Karasu, Salih, Sagdic, Osman

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2016

Language:

english

File:

PDF, 992 KB

english, 2016

3

Formulation of Dark Chocolate as a Carrier to Deliver Eicosapentaenoic and Docosahexaenoic acids: Effects on Product Quality

Toker, Omer Said, Konar, Nevzat, Palabiyik, Ibrahim, Rasouli Pirouzian, Haniyeh, Oba, Sirin, Polat, Derya Genc, Poyrazoglu, Ender Sinan, Sagdic, Osman

Journal:

Year:

2018

Language:

english

File:

PDF, 487 KB

english, 2018

4

Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach

Karakelle, Burcu, Kian-Pour, Nasim, Toker, Omer Said, Palabiyik, Ibrahim

Journal:

Journal of Cereal Science

Year:

2020

File:

PDF, 783 KB

2020

5

The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples

Toker, Omer Said, Sagdic, Osman, Şener, Dilek, Konar, Nevzat, Zorlucan, Tuğçe, Dağlıoğlu, Orhan

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 1.35 MB

english, 2016

6

Bioactive and rheological properties of rose hip marmalade

Sagdic, Osman, Toker, Omer Said, Polat, Busra, Arici, Muhammet, Yilmaz, Mustafa Tahsin

Journal:

Journal of Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 449 KB

english, 2015

7

Rheological properties of wax oleogels rich in high oleic acid

Pehlivanoglu, Halime, Demirci, Mehmet, Toker, Omer Said

Journal:

International Journal of Food Properties

Year:

2018

Language:

english

File:

PDF, 1.43 MB

english, 2018

8

Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake

Pehlivanoglu, Halime, Ozulku, Gorkem, Yildirim, Rusen Metin, Demirci, Mehmet, Toker, Omer Said, Sagdic, Osman

Journal:

Journal of Food Processing and Preservation

Year:

2018

Language:

english

File:

PDF, 832 KB

english, 2018

9

Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage

Palabiyik, Ibrahim, Toker, Omer Said, Konar, Nevzat, Gunes, Recep, Güleri, Tuba, Alaşalvar, Hamza, Çam, Mustafa

Journal:

International Journal of Food Science & Technology

Year:

2018

Language:

english

File:

PDF, 194 KB

english, 2018

10

Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach

Dogan, Mahmut, Ersoz, Nevruz Berna, Toker, Omer Said, Kaya, Yahya, Canıyılmaz, Erdal

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 1.04 MB

english, 2014

11

Effect of Oil Type and Fatty Acid Composition on Dynamic and Steady Shear Rheology of Vegetable Oils

Yalcin, Hasan, Toker, Omer Said, Dogan, Mahmut

Journal:

Journal of Oleo Science

Year:

2012

Language:

english

File:

PDF, 1.13 MB

english, 2012

12

Buttermilk as milk powder and whey substitute in compound milk chocolate: Comparative study and optimisation

Rasouli Pirouzian, Haniyeh, Alakas, Elif, Cayir, Merve, Yakisik, Elif, Toker, Omer Said, Kaya, Åevin, Tanyeri, Ozan

Journal:

International Journal of Dairy Technology

Year:

2020

File:

PDF, 1.03 MB

2020

13

Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis

Eroglu, Ali, Dogan, Mahmut, Toker, Omer Said, Yilmaz, Mustafa Tahsin

Journal:

International Journal of Food Properties

Year:

2015

Language:

english

File:

PDF, 260 KB

english, 2015

14

Physicochemical and nutritional properties of taro (Colocasia esculenta L. Schott) flour as affected by drying temperature and air velocity

Arıcı, Muhammet, Yıldırım, Rusen Metin, Özülkü, Görkem, Yaşar, Burcu, Toker, Omer Said

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 537 KB

english, 2016

15

A modeling approach in the interpretation of starch pasting properties

Palabiyik, İbrahim, Toker, Omer Said, Karaman, Safa, Yildiz, Önder

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 698 KB

english, 2017

16

Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions

Toker, Omer Said, Karasu, Salih, Yilmaz, Mustafa Tahsin, Karaman, Safa

Journal:

Food Research International

Year:

2015

Language:

english

File:

PDF, 568 KB

english, 2015

17

Modeling of rheological properties of mellorine mix including different oil and gum types by combined design, ANN, and ANFIS models

KARASU, Salih, DOĞAN, Mahmut, TOKER, Ömer Said, CANIYILMAZ, Erdal

Journal:

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY

Year:

2014

Language:

english

File:

PDF, 432 KB

english, 2014

18

Rheological and melting properties of sucrose-free dark chocolate

Oba, Sirin, Toker, Omer Said, Palabiyik, İbrahim, Konar, Nevzat, Goktas, Hamza, Cukur, Yusuf, Artik, Nevzat, Sagdic, Osman

Journal:

International Journal of Food Properties

Year:

2017

Language:

english

File:

PDF, 1.34 MB

english, 2017

19

Chocolate Quality and Conching

Toker, Omer Said, Palabiyik, Ibrahim, Konar, Nevzat

Journal:

Trends in Food Science & Technology

Year:

2019

Language:

english

File:

PDF, 944 KB

english, 2019

20

Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey

Kurt, Abdullah, Palabiyik, Ibrahim, Gunes, Recep, Konar, Nevzat, Toker, Omer Said

Journal:

Food Analytical Methods

Year:

2020

Language:

english

File:

PDF, 1.78 MB

english, 2020

21

Modeling of Bioactive Compound Content of Different Tea Bags: Effect of Steeping Temperature and Time

Yildirim, Rusen Metin, Ozulku, Gorkem, Toker, Omer Said, Baslar, Mehmet, Durak, M. Zeki, Sagdic, Osman

Journal:

Journal of Food Processing and Preservation

Year:

2016

Language:

english

File:

PDF, 108 KB

english, 2016

22

A mixture design study to determine interaction effects of wheat, buckwheat, and rice flours in an aqueous model system

Yilmaz, Mustafa Tahsin, Yildiz, Önder, Yurt, Bayram, Toker, Omer Said, Karaman, Safa, Baştürk, Ayhan

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 971 KB

english, 2015

23

Physicochemical, functional and sensory properties of mellorine enriched with different vegetable juices and TOPSIS approach to determine optimum juice concentration

Ozturk, Gokturk, Dogan, Mahmut, Said Toker, Omer

Journal:

Food Bioscience

Year:

2014

Language:

english

File:

PDF, 920 KB

english, 2014

24

Chocolate aroma: Factors, importance and analysis

Toker, Omer Said, Palabiyik, Ibrahim, Pirouzian, Haniyeh Rasouli, Aktar, Tugba, Konar, Nevzat

Journal:

Trends in Food Science & Technology

Year:

2020

Language:

english

File:

PDF, 1.37 MB

english, 2020

25

Investigating the addition of enzymes in gluten-free flours – the effect on pasting and textural properties

Palabiyik, Ibrahim, Yildiz, Onder, Toker, Omer Said, Cavus, Mustafa, Ceylan, Mehmet Murat, Yurt, Bayram

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 779 KB

english, 2016

26

Prediction of fatty acid composition of vegetable oils based on rheological measurements using nonlinear models

Hasan Yalcin, Omer Said Toker, Ismet Ozturk, Mahmut Dogan, Ozgur Kisi

Journal:

European Journal of Lipid Science and Technology

Year:

2012

Language:

english

File:

PDF, 227 KB

english, 2012

27

Pasting properties, texture profile and stress–relaxation behavior of wheat starch/dietary fiber systems

Yildiz, Önder, Yurt, Bayram, Baştürk, Ayhan, Toker, Ömer Said, Yilmaz, Mustafa Tahsin, Karaman, Safa, Dağlıoğlu, Orhan

Journal:

Food Research International

Year:

2013

Language:

english

File:

PDF, 1.33 MB

english, 2013

28

Investigation of rheological synergistic interactions between hydrocolloids and starch in milky cacao beverages model: principal component analyses

Dogan, Mahmut, Goksel Sarac, Meryem, Toker, Omer Said

Journal:

European Food Research and Technology

Year:

2017

Language:

english

File:

PDF, 688 KB

english, 2017

29

Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix

Omer Said Toker, Safa Karaman, Ferhat Yuksel…

Journal:

Food and Bioprocess Technology

Year:

2013

Language:

english

File:

PDF, 379 KB

english, 2013

30

The effect of invertase concentration on quality parameters of fondant

Ozcan, Ozge, Yildirim, Rusen Metin, Toker, Omer Said, Akbas, Nurcanan, Ozulku, Gorkem, Yaman, Mustafa

Journal:

Journal of Food Science and Technology

Year:

2019

Language:

english

File:

PDF, 578 KB

english, 2019

31

Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile

Toker, Omer Said, Oba, Sirin, Palabiyik, Ibrahim, Rasouli Pirouzian, Haniyeh, Konar, Nevzat, Artik, Nevzat, Sagdic, Osman

Journal:

International Journal of Food Engineering

Year:

2019

File:

PDF, 3.05 MB

2019

32

Rapid determination of emulsion stability by rheology-based thermal loop test

Tekin, Zeynep Hazal, Avci, Esra, Karasu, Salih, Toker, Omer Said

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 2.94 MB

2020

33

The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach

Omer Said Toker, Mahmut Dogan, Erdal Canıyılmaz…

Journal:

Food and Bioprocess Technology

Year:

2013

Language:

english

File:

PDF, 859 KB

english, 2013

34

Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration

Yildiz, Onder, Yurt, Bayram, Toker, Omer Said, Ceylan, Mehmet Murat, Yilmaz, Mustafa Tahsin, Bastürk, Ayhan

Journal:

International Journal of Food Engineering

Year:

2015

Language:

english

File:

PDF, 782 KB

english, 2015

35

Combined design as a useful statistical approach to extract maximum amount of phenolic compounds from virgin olive oil waste

Icyer, Necattin Cihat, Toker, Omer Said, Karasu, Salih, Tornuk, Fatih, Bozkurt, Fatih, Arici, Muhammet, Sagdic, Osman

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 1.71 MB

english, 2016

36

Chewing Gum: Production, Quality Parameters and Opportunities for Delivering Bioactive Compounds

Konar, Nevzat, Palabiyik, İbrahim, Toker, Omer Said, Sagdic, Osman

Journal:

Trends in Food Science & Technology

Year:

2016

Language:

english

File:

PDF, 1.37 MB

english, 2016

37

Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats

Başlar, Mehmet, Kılıçlı, Mahmut, Toker, Omer Said, Sağdıç, Osman, Arici, Muhammet

Journal:

Innovative Food Science & Emerging Technologies

Year:

2014

Language:

english

File:

PDF, 519 KB

english, 2014

38

Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization

Karasu, Salih, Toker, Omer Said, Yilmaz, Mustafa Tahsin, Karaman, Safa, Dertli, Enes

Journal:

Journal of Food Engineering

Year:

2015

Language:

english

File:

PDF, 1.11 MB

english, 2015

39

Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality

Toker, Omer Said, Konar, Nevzat, Pirouzian, Haniyeh Rasouli, Oba, Sirin, Polat, Derya Genc, Palabiyik, İbrahim, Poyrazoglu, Ender Sinan, Sagdic, Osman

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2018

Language:

english

File:

PDF, 905 KB

english, 2018

40

Valorisation of grape byproducts as a bulking agent in soft candies: Effect of particle size

Altınok, Emir, Palabiyik, Ibrahim, Gunes, Recep, Toker, Omer Said, Konar, Nevzat, Kurultay, Sefik

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2019

Language:

english

File:

PDF, 1.23 MB

english, 2019

41

Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels

Toker, Omer Said, Dogan, Mahmut, Ersöz, Nevruz Berna, Yilmaz, Mustafa Tahsin

Journal:

Industrial Crops and Products

Year:

2013

Language:

english

File:

PDF, 1.25 MB

english, 2013

42

Tulip petal as a novel natural food colorant source: Extraction optimization and stability studies

Arici, Muhammet, Karasu, Salih, Baslar, Mehmet, Toker, Omer Said, Sagdic, Osman, Karaagacli, Mustafa

Journal:

Industrial Crops and Products

Year:

2016

Language:

english

File:

PDF, 906 KB

english, 2016

43

Using encapsulated Nannochloropsis oculata in white chocolate as coloring agent

Genc Polat, Derya, Durmaz, Yasar, Konar, Nevzat, Toker, Omer Said, Palabiyik, Ibrahim, Tasan, Murat

Journal:

Journal of Applied Phycology

Year:

2020

File:

PDF, 900 KB

2020

44

Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)

Yılmaz, Mustafa Tahsin, Kutlu, Gozde, Tulukcu, Eray, Toker, Omer Said, Sagdic, Osman, Karaman, Safa

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 648 KB

english, 2016

45

Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties

Karaman, Safa, Yilmaz, Mustafa Tahsin, Ozturk, Gokturk, Yuksel, Ferhat, Toker, Ömer Said, Dogan, Mahmut

Journal:

Journal of Food Process Engineering

Year:

2016

Language:

english

File:

PDF, 506 KB

english, 2016

46

Pre-crystallization process in chocolate: Mechanism, importance and novel aspects

Pirouzian, Haniyeh Rasouli, Konar, Nevzat, Palabiyik, Ibrahim, Oba, Sirin, Toker, Omer Said

Journal:

Year:

2020

File:

PDF, 968 KB

2020

47

Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

Mahmut Dogan, Hasan Cankurt, Omer Said Toker…

Journal:

Journal of Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 173 KB

english, 2014

48

Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage

Dogan, Mahmut, Aktar, Tuğba, Toker, Omer Said, Tatlisu, Nevruz Berna

Journal:

International Journal of Food Properties

Year:

2015

Language:

english

File:

PDF, 619 KB

english, 2015

49

Stability of Lactic Acid Bacteria in Synbiotic Sugared and Sugar-Free Milk Chocolates

Toker, Omer Said, Genc Polat, Derya, Gulfidan, Osman Gokhan, Konar, Nevzat, Palabiyik, İbrahim, Akcicek, Alican, Poyrazoglu, Ender Sinan, Sagdic, Osman

Journal:

International Journal of Food Properties

Year:

2017

Language:

english

File:

PDF, 13.53 MB

english, 2017

50

A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients

Palabiyik, Ibrahim, GÃ¼leri, Tuba, Gunes, Recep, Ãner, BarÄ±Å, Toker, Omer Said, Konar, Nevzat

Journal:

Year:

2020

File:

PDF, 3.93 MB

2020

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