Omer Said Toker: search on Z-Library

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51

An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins

Cebi, Nur, Durak, M. Zeki, Toker, Omer Said, Sagdic, Osman, Arici, Muhammet

Journal:

Year:

2016

Language:

english

File:

PDF, 1.82 MB

english, 2016

52

Improving Functionality of Chocolate: A review on Probiotic, Prebiotic, and/or Synbiotic Characteristics

Konar, Nevzat, Toker, Omer Said, Oba, Sirin, Sagdic, Osman

Journal:

Trends in Food Science & Technology

Year:

2016

Language:

english

File:

PDF, 1.28 MB

english, 2016

53

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

54

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

55

Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)

Dertli, Enes, Yilmaz, Mustafa Tahsin, Tatlisu, Nevruz Berna, Toker, Omer Said, Cankurt, Hasan, Sagdic, Osman

Journal:

Year:

2016

Language:

english

File:

PDF, 2.61 MB

english, 2016

56

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

57

Stress relaxation/creep compliance behaviour of kashar cheese: Scanning electron microscopy observations

Karaman, Safa, Yilmaz, Mustafa Tahsin, Toker, Omer Said, Dogan, Mahmut

Journal:

International Journal of Dairy Technology

Year:

2016

Language:

english

File:

PDF, 665 KB

english, 2016

58

Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (

Eroglu, Ali, Toker, Omer Said, Dogan, Mahmut

Journal:

International Journal of Dairy Technology

Year:

2016

Language:

english

File:

PDF, 113 KB

english, 2016

59

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

60

Microencapsulation of fig seed oil rich in polyunsaturated fatty acids by spray drying

Cihat Icyer, Necattin, Toker, Omer Said, Karasu, Salih, Tornuk, Fatih, Kahyaoglu, Talip, Arici, Muhammet

Journal:

Journal of Food Measurement and Characterization

Year:

2017

Language:

english

File:

PDF, 1.00 MB

english, 2017

61

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

62

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

63

Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach

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

Journal:

International Journal of Food Science & Technology

Year:

2017

Language:

english

File:

PDF, 701 KB

english, 2017

64

Rapid detection of adulteration of cold pressed sesame oil adultered with hazelnut, canola, and sunflower oils using ATR-FTIR spectroscopy combined with chemometric

Ozulku, Gorkem, Yildirim, Rusen Metin, Toker, Omer Said, Karasu, Salih, Durak, M. Zeki

Journal:

Year:

2017

Language:

english

File:

PDF, 920 KB

english, 2017

65

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

66

Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus

Konar, Nevzat, Palabiyik, İbrahim, Toker, Omer Said, Genc Polat, Derya, Sener, Sinem, Akcicek, Alican, Sagdic, Osman

Journal:

International Journal of Food Engineering

Year:

2017

Language:

english

File:

PDF, 2.00 MB

english, 2017

67

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

68

Bioactive and bioaccessibility characteristics of honeybee pollens collected from different regions of Turkey

Ozkan, Kubra, Sagcan, Nihan, Ozulku, Gorkem, Sagdic, Osman, Toker, Omer Said, Muz, Mustafa Necati

Journal:

Journal of Food Measurement and Characterization

Year:

2017

Language:

english

File:

PDF, 1.05 MB

english, 2017

69

Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties

Palabiyik, Ibrahim, Durmaz, Yasar, Öner, Barış, Toker, Omer Said, Coksari, Gulay, Konar, Nevzat, Tamtürk, Faruk

Journal:

Journal of Applied Phycology

Year:

2017

Language:

english

File:

PDF, 2.99 MB

english, 2017

70

Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics

Konar, Nevzat, Palabiyik, Ibrahim, Toker, Omer Said, Polat, Derya Genc, Kelleci, Ebru, Pirouzian, Haniyeh Rasouli, Akcicek, Alican, Sagdic, Osman

Journal:

Journal of Functional Foods

Year:

2018

Language:

english

File:

PDF, 255 KB

english, 2018

71

Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality

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

Journal:

Year:

2018

Language:

english

File:

PDF, 638 KB

english, 2018

72

Porphyridum Cruentum as a natural colorant in chewing gum

TOKER, Omer Said

Journal:

Food Science and Technology (Campinas)

Year:

2018

Language:

english

File:

PDF, 925 KB

english, 2018

73

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

74

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

Language:

english

File:

PDF, 3.05 MB

english, 2019

75

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

76

Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill

Homayouni Rad, Aziz, Pirouzian, Haniyeh Rasouli, Toker, Omer Said, Konar, Nevzat

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2019

Language:

english

File:

PDF, 1.64 MB

english, 2019

77

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

78

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

79

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

80

Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate

SÃ¶zeri Atik, Didem, BÃ¶lÃ¼k, Esra, Toker, Omer Said, Palabiyik, Ibrahim, Konar, Nevzat

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 559 KB

2020

81

Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies

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

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 1.72 MB

2020

82

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

83

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

84

Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties

Acan, Betul Gizem, Kilicli, Mahmut, Bursa, Kubra, Toker, Omer Said, Palabiyik, Ibrahim, Gulcu, Mehmet, Yaman, Mustafa, Gunes, Recep, Konar, Nevzat

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 2.94 MB

2020

85

Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties

Bursa, Kubra, Toker, Omer Said, Palabiyik, Ibrahim, Yaman, Mustafa, Kian-Pour, Nasim, Konar, Nevzat, Kilicli, Mahmut

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 777 KB

2020

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