1. A Comparison Between Young and Elderly Adults Investigating the Manual and Oral Capabilities During the Eating Process. Issue 4 (8th July 2016) Authors: Laguna, Laura; Aktar, Tugba; Ettelaie, Rammile; Holmes, Melvin; Chen, Jianshe Journal: Journal of texture studies Issue: Volume 47:Issue 4(2016) Page Start: 361 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Chocolate aroma: Factors, importance and analysis. (May 2020) Authors: Toker, Omer Said; Palabiyik, Ibrahim; Pirouzian, Haniyeh Rasouli; Aktar, Tugba; Konar, Nevzat Journal: Trends in food science & technology Issue: Volume 99(2020) Page Start: 580 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Determining the relationship between food texture and dental condition: First bite and chewing aspects. (September 2022) Authors: Aktar, Tugba; Karci, Bilge; Citir Yucel, Hande; Ergin, Firuze Journal: Archives of oral biology Issue: Volume 141(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran. (June 2022) Authors: Kocabaş, Handan; Ergin, Firuze; Aktar, Tugba; Küçükçetin, Ahmet Journal: International dairy journal Issue: Volume 129(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Evaluation of the Sensory Correlation between Touch Sensitivity and the Capacity to Discriminate Viscosity. Issue 2 (27th March 2015) Authors: Aktar, Tugba; Chen, Jianshe; Ettelaie, Rammile; Holmes, Melvin Journal: Journal of sensory studies Issue: Volume 30:Issue 2(2015) Page Start: 98 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Human roughness perception and possible factors effecting roughness sensation. Issue 3 (25th January 2017) Authors: Aktar, Tugba; Chen, Jianshe; Ettelaie, Rammile; Holmes, Melvin; Henson, Brian Journal: Journal of texture studies Issue: Volume 48:Issue 3(2017) Page Start: 181 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Perception of creaminess in foods. Issue 3 (21st February 2020) Authors: Upadhyay, Rituja; Aktar, Tugba; Chen, Jianshe Journal: Journal of texture studies Issue: Volume 51:Issue 3(2020) Page Start: 375 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Physical, structural and sensory properties of wafer batter and wafer sheets influenced by various sources of grains. (September 2021) Authors: Nasabi, Mahshad; Naderi, Behnaz; Akbari, Mehdi; Aktar, Tugba; Kieliszek, Marek; Amini, Mehdi Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 149(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Physicochemical and sensory characterisation of different yoghurt production methods. (February 2022) Authors: Aktar, Tugba Journal: International dairy journal Issue: Volume 125(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt. Issue 8 (5th July 2022) Authors: Bulut, Menekse; Adal, Eda; Aktar, Tugba Journal: Journal of food processing and preservation Issue: Volume 46:Issue 8(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗