11. Effect of ball‐mill process on some quality parameters of chocolate and compound chocolate: A modeling approach. (19th June 2019) Authors: Konar, Nevzat; Bingol, Ipek Journal: Journal of food process engineering Issue: Volume 42:Number 6(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties. (March 2021) Authors: Acan, Betul Gizem; Kilicli, Mahmut; Bursa, Kubra; Toker, Omer Said; Palabiyik, Ibrahim; Gulcu, Mehmet; Yaman, Mustafa; Gunes, Recep; Konar, Nevzat Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 138(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill. Issue 51 (19th September 2019) Authors: Rad, Aziz Homayouni; Rasouli Pirouzian, Haniyeh; Konar, Nevzat; Toker, Omer Said; Polat, Derya Genc Journal: RSC advances Issue: Volume 9:Issue 51(2019) Page Start: 29676 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Effects of various milk powders on main quality parameters of cocoa butter substitute-based chocolate. (April 2023) Authors: Konar, Nevzat; Genc Polat, Derya; Dalabasmaz, Sevim; Erdogan, Melih; Sener, Sinem; Kelleci Sarıkaya, Ebru Journal: International dairy journal Issue: Volume 139(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality. (15th July 2018) Authors: Toker, Omer Said; Konar, Nevzat; Palabiyik, Ibrahim; Rasouli Pirouzian, Haniyeh; Oba, Sirin; Polat, Derya Genc; Poyrazoglu, Ender Sinan; Sagdic, Osman Journal: Food chemistry Issue: Volume 254(2018) Page Start: 224 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Health conscious consumers and sugar confectionery: Present aspects and projections. (May 2022) Authors: Konar, Nevzat; Gunes, Recep; Palabiyik, Ibrahim; Toker, Omer Said Journal: Trends in food science & technology Issue: Volume 123(2022) Page Start: 57 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics. (March 2016) Authors: Konar, Nevzat; Toker, Omer Said; Oba, Sirin; Sagdic, Osman Journal: Trends in food science & technology Issue: Volume 49(2016) Page Start: 35 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics. (August 2019) Authors: Gunes, Recep; Palabiyik, Ibrahim; Toker, Omer Said; Konar, Nevzat; Kurultay, Sefik Journal: Journal of food engineering Issue: Volume 255(2019) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach. (29th December 2016) Authors: Toker, Omer Said; Zorlucan, Fatma Tugce; Konar, Nevzat; Dağlıoğlu, Orhan; Sagdic, Osman; Şener, Dilek Journal: International journal of food science & technology Issue: Volume 52:Number 3(2017) Page Start: 788 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate. (July 2020) Authors: Sözeri Atik, Didem; Bölük, Esra; Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 129(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗