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1

Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics

Demirci, Ahmet Sukru, Palabıyık, Ibrahim, Apaydın, Demet, Mirik, Mustafa, Gümüs, Tuncay

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2018

Language:

english

File:

PDF, 631 KB

english, 2018

2

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

3

Waste Bread as a Biomass Source: Optimization of Enzymatic Hydrolysis and Relation between Rheological Behavior and Glucose Yield

Sükrü Demirci, A., Palabıyık, Ibrahim, Gümüs, Tuncay, Özalp, Şeymanur

Journal:

Waste and Biomass Valorization

Year:

2017

Language:

english

File:

PDF, 890 KB

english, 2017

4

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

5

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

6

Minimising the environmental footprint of industrial-scaled cleaning processes by optimisation of a novel clean-in-place system protocol

Palabiyik, Ibrahim, Yilmaz, Mustafa Tahsin, Fryer, Peter J., Robbins, Phillip T., Toker, Ömer S.

Journal:

Journal of Cleaner Production

Year:

2015

Language:

english

File:

PDF, 2.61 MB

english, 2015

7

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

8

Utilization of waste bread to produce fermentable sugars and rheological behavior during hydrolysis

Demirci, Ahmet Sukru, Palabiyik, Ibrahim, Gumus, Tuncay, Ozalp, Seymanur

Journal:

Journal of Biotechnology

Year:

2016

Language:

english

File:

PDF, 69 KB

english, 2016

9

Bread wastage and recycling of waste bread by producing biotechnological products

Demirci, Ahmet Sukru, Palabiyik, Ibrahim, Gumus, Tuncay

Journal:

Journal of Biotechnology

Year:

2016

Language:

english

File:

PDF, 51 KB

english, 2016

10

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

11

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

12

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

13

Effect of using kefir in the formulation of traditional Tarhana

DEMIRCI, Ahmet Sukru, PALABIYIK, Ibrahim, OZALP, Seymanur, TIRPANCI SIVRI, Goksel

Journal:

Food Science and Technology (Campinas)

Year:

2018

Language:

english

File:

PDF, 1006 KB

english, 2018

14

The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream

SEN, Mehmet Akif, PALABIYIK, İbrahim, KURULTAY, Sefik

Journal:

Food Science and Technology (Campinas)

Year:

2018

Language:

english

File:

PDF, 587 KB

english, 2018

15

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

16

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

17

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

18

Dispersion stability and thermal conductivity of propylene glycol-based nanofluids

Ibrahim Palabiyik, Zenfira Musina, Sanjeeva Witharana, Yulong Ding

Journal:

Journal of Nanoparticle Research

Year:

2011

Language:

english

File:

PDF, 1.81 MB

english, 2011

19

Stability of glycol nanofluids — The theory and experiment

Witharana, Sanjeeva, Palabiyik, Ibrahim, Musina, Zenfira, Ding, Yulong

Journal:

Powder Technology

Year:

2013

Language:

english

File:

PDF, 515 KB

english, 2013

20

Effects of carbon dioxide insufflation on regional cerebral oxygenation during laparoscopic surgery in children: a prospective study

Tuna, Ayca Tas, Akkoyun, Ibrahim, Darcin, Sevtap, Palabiyik, Onur

Journal:

Brazilian Journal of Anesthesiology (English Edition)

Year:

2015

File:

PDF, 347 KB

2015

21

Efeitos da insuflação de dióxido de carbono sobre a oxigenação cerebral regional durante cirurgia laparoscópica em crianças: um estudo prospectivo

Tuna, Ayca Tas, Akkoyun, Ibrahim, Darcin, Sevtap, Palabiyik, Onur

Journal:

Brazilian Journal of Anesthesiology

Year:

2016

File:

PDF, 318 KB

2016

22

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

23

Utilization of waste foods for the production of xanthan gum

Apaydin, Demet, Demirci, Ahmet Sukru, Palabiyik, Ibrahim, Gumus, Tuncay

Journal:

Journal of Biotechnology

Year:

2016

Language:

english

File:

PDF, 58 KB

english, 2016

24

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

25

Yield and rheological properties of exopolysaccharide from a local isolate: Xanthomonas axonopodis pv. vesicatoria

Demirci, Ahmet Sukru, Palabıyık, Ibrahim, Altan, Deniz Damla, Apaydın, Demet, Gümüs, Tuncay

Journal:

Electronic Journal of Biotechnology

Year:

2017

Language:

english

File:

PDF, 542 KB

english, 2017

26

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

27

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

28

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

29

Composition, viscosity and solubility of saleps from twenty different orchid (Orchidaceae) species

Şen, Mehmet Akif, Palabiyik, Ibrahim, Kurultay, Şefik

Journal:

Journal of Food Measurement and Characterization

Year:

2018

Language:

english

File:

PDF, 853 KB

english, 2018

30

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

31

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

32

Removal of yield-stress fluids from pipework using water

Palabiyik, Ibrahim, Lopez-Quiroga, Estefania, Robbins, Phillip T., Goode, Kylee R., Fryer, Peter J.

Journal:

Year:

2018

Language:

english

File:

PDF, 623 KB

english, 2018

33

Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin

Altan Kamer, Deniz Damla, Palabiyik, Ibrahim, Işık, Nuray Olcay, Akyuz, Fazli, Demirci, Ahmet Sukru, Gumus, Tuncay

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2018

Language:

english

File:

PDF, 2.24 MB

english, 2018

34

Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums

Özdoğan, Ayşe, Gunes, Recep, Palabiyik, Ibrahim

Journal:

Journal of the Science of Food and Agriculture

Year:

2019

Language:

english

File:

PDF, 331 KB

english, 2019

35

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

36

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

37

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

38

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

39

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

40

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

41

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

42

Olfactory bulb magnetic resonance imaging in SARS-CoV-2-induced anosmia in pediatric cases

Hatipoglu, Nevin, Mine Yazici, Zahide, Palabiyik, Figen, Gulustan, Filiz, Sayin, Ibrahim

Journal:

International Journal of Pediatric Otorhinolaryngology

Year:

2020

File:

PDF, 947 KB

2020

43

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

44

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

45

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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