1. A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients. (October 2020) Authors: Palabiyik, Ibrahim; Güleri, Tuba; Gunes, Recep; Öner, Barış; Toker, Omer Said; Konar, Nevzat Journal: Food structure Issue: Volume 26(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A model study on the site-specificity of (−)-epicatechin-induced reactions in β-lactoglobulin by high-resolution mass spectrometry in combination with bioinformatics. (15th May 2023) Authors: Börsig, Amelie; Konar, Nevzat; Dalabasmaz, Sevim Journal: Food chemistry Issue: Volume 408(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill. (November 2019) Authors: Homayouni Rad, Aziz; Pirouzian, Haniyeh Rasouli; Toker, Omer Said; Konar, Nevzat Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 115(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds. (September 2016) Authors: Konar, Nevzat; Palabiyik, Ibrahim; Toker, Omer Said; Sagdic, Osman Journal: Trends in food science & technology Issue: Volume 55(2016) Page Start: 29 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds. (September 2016) Authors: Konar, Nevzat; Palabiyik, Ibrahim; Toker, Omer Said; Sagdic, Osman Journal: Trends in food science & technology Issue: Volume 55(2016) Page Start: 29 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 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) ↗
7. Chocolate quality and conching. (September 2019) Authors: Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat Journal: Trends in food science & technology Issue: Volume 91(2019) Page Start: 446 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics. (April 2018) Authors: Konar, Nevzat; Palabiyik, Ibrahim; Toker, Omer Said; Polat, Derya Genc; Kelleci, Ebru; Pirouzian, Haniyeh Rasouli; Akcicek, Alican; Sagdic, Osman Journal: Journal of functional foods Issue: Volume 43(2018) Page Start: 206 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Determination and numerical modeling of sugar release from model food gels. (February 2023) Authors: Göztok, Serpil Pekdoğan; Palabiyik, Ibrahim; Bölük, Esra; Gunes, Recep; Toker, Omer Said; Konar, Nevzat Journal: Journal of food engineering Issue: Volume 338(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality. (January 2018) Authors: Toker, Omer Said; Konar, Nevzat; Pirouzian, Haniyeh Rasouli; Oba, Sirin; Polat, Derya Genc; Palabiyik, İbrahim; Poyrazoglu, Ender Sinan; Sagdic, Osman Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 87(2018) Page Start: 177 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗