Prof. Dr. Ömer Said TOKER

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler 202

1. Using autolyzed and dried Saccharomyces cerevisiae as various macromolecules and sucrose substitute: Developing novel gummy

ElObeid T., Tüzün B., Apaydın A., TOKER Ö. S., Doguer C., Palabiyik I., et al.

Food Chemistry: X , cilt.31, 2025 (SCI-Expanded)

2. Effect of pH and ionic strength on functional, structural, and interfacial rheological properties of aquafaba

Parlak M. E., ÖZMEN D., TOKER Ö. S., İNAN M., Saricaoglu F. T.

Journal of Molecular Liquids , cilt.434, 2025 (SCI-Expanded)

3. Red Beet Extract Powder, Gelatin and Sucrose Interactions in Gummy Candies

TOKER Ö. S., ATALAR İ., Kurt A., Palabiyik I., KONAR N.

Foods , cilt.14, sa.17, 2025 (SCI-Expanded)

4. Recent advances in cocoa chemistry and roasting

KONAR N., Palabiyik I., Karimidastjerd A., TOKER Ö. S., Gorgulu A.

Trends in Food Science and Technology , cilt.162, 2025 (SCI-Expanded)

5. Gelation Kinetics, Melting and Foaming Characteristics of Turkey (Meleagris gallopavo) Skin Gelatin: Influence of Conventional Oven/Spray/Freeze-Drying Methods

Ozcan Y., Kurt A., TOKER Ö. S.

Journal of Food Science , cilt.90, sa.8, 2025 (SCI-Expanded)

6. The Clean-Label-Friendly Solution: Stabilizing Milk-Based Cocoa Beverages with Citrus Fiber

Öztürk S. A., Altan Kamer D. D., KARACA A. C., TOKER Ö. S.

ACS Omega , cilt.10, sa.29, ss.31509-31522, 2025 (SCI-Expanded)

7. Impact of Encapsulated Thyme, Clove, and Sage Essential Oils on the Antioxidant, Physicochemical, DNA Binding, and Cleaving Properties of Chewing Gum

Barman B., KILINÇ Y., Kutlu G., Karimidastjerd A., Habibzadeh Khiabani A., Gok B., et al.

ACS Omega , cilt.10, sa.28, ss.30512-30524, 2025 (SCI-Expanded)

8. Composition of Commercial Licorice Candies and Development of Sugar-Reduced Licorice-Type Extruded Soft Candy Using Resistant Dextrin

Keskin Kuzey F., Karimidastjerd A., TOKER Ö. S., ARICI M., Palabiyik I., Tasan M., et al.

ACS Omega , cilt.10, sa.28, ss.30616-30626, 2025 (SCI-Expanded) Sürdürülebilir Kalkınma

9. Red Beet Process Waste: A Sustainable Glucose Syrup Alternative for Gummy Confectionery

ElObeid T., Tuzun B., Apaydin A., Tekneci E., Palabiyik I., TOKER Ö. S., et al.

Journal of Food Science , cilt.90, sa.5, 2025 (SCI-Expanded)

10. Influence of seed concentration and storage time on the rheological, textural, and microscopic crystallization attributes of Apis mellifera honey

ÖZMEN D., Demircan H., Yildirim R. M., Waseem M., Basdogan H., TOKER Ö. S., et al.

Food Chemistry: X , cilt.28, 2025 (SCI-Expanded)

11. Modification and glycation microalgae proteins by non-thermal assisted process

El Obeid T., ATALAR İ., TOKER Ö. S., Palabiyik I., Gorgulu Y. F.

Current Opinion in Food Science , cilt.62, 2025 (SCI-Expanded)

12. Valorization black carrot colorant process liquid waste by clarification and Decolorization: A novel sugar alternative for gummies

ATALAR İ., Tüzün B., Palabiyik I., TOKER Ö. S., Uzun S., ElObeid T., et al.

Food Chemistry: X , cilt.27, 2025 (SCI-Expanded)

13. Determination of stabilizer concentration and process effect on the stability of milk-based cocoa beverage

Öztürk S. A., Icyer N. C., KARACA A. C., BEKİROĞLU H., SAĞDIÇ O., TOKER Ö. S.

Journal of Food Science , cilt.90, sa.4, 2025 (SCI-Expanded)

14. Effect of animal fat replacement by oleogel as an innovative strategy on the composition of fatty acids, technological, oxidative, and sensory properties in hamburgers

Roufegarinejad L., Khiabani A. H., Kheiri F., Gharekhani M., TOKER Ö. S., Karimidastjerd A., et al.

Acta Alimentaria , cilt.54, sa.1, ss.14-23, 2025 (SCI-Expanded)

15. Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics

Demirci S., Elmaci C., ATALAR İ., TOKER Ö. S., Palabiyik I., KONAR N.

Food Biophysics , cilt.20, sa.1, 2025 (SCI-Expanded)

16. Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples

ATALAR İ., Ozen B., Polat D. G., Han E., TOKER Ö. S., Palabiyik I., et al.

LWT , cilt.218, 2025 (SCI-Expanded)

17. Lemon Fiber as a New Source of Fat Replacement in Filling Creams

ÖZMEN D., TOKER Ö. S., Öztürk S. A.

Journal of Food Process Engineering , cilt.48, sa.2, 2025 (SCI-Expanded)

18. Can rheometer be used for determination of baking stability of cocoa based filling creams

Aktar B. U., İshak A. K., ÖZMEN D., Tuna Ağırbaş H. E., Atıl O., TOKER Ö. S.

Journal of Food Engineering , cilt.387, 2025 (SCI-Expanded)

19. Dose enhancement factors of some cancer drugs by Monte Carlo simulations

EMİNOĞLU H. F., TOKER Ö. S., ÖZŞAHİN TOKER M., İÇELLİ O.

Radiation Effects and Defects in Solids , 2025 (SCI-Expanded) Sürdürülebilir Kalkınma

20. Active packaging coating based on Ocimum basilicum seed mucilage and probiotic Levilactobacillus brevis Lb13H: preparation, characterization, application and modeling the preservation of fresh strawberries fruit

Rahmati-Joneldabad M., Alizadeh Behbahani B., Taki M., Haserinejad M. A., Toker Ö. S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.19, ss.994-1010, 2025 (SCI-Expanded)

21. Challenges with the use of postbiotics/parabiotics in food industry

Divsalar E., İncili G. K., Shi C., Semsari E., Hosseini S. H., Ebrahimi Tirtashi F., et al.

Critical Reviews in Food Science and Nutrition , 2025 (SCI-Expanded)

22. Date Powder: From Production to Usage in Food Industry

Mihoubi M., Mekri M., Meklati F. R., Belhadj F. Z. B., Karaman S., TOKER Ö. S.

Food Reviews International , 2025 (SCI-Expanded)

23. Production of sorbet with persimmon using green pea aquafaba: physicochemical characterization and bioaccessibility of bioactive compounds

Kilicli M., Erol K. F., Akdeniz E., TOKER Ö. S., TÖRNÜK F., BAYRAM M.

Journal of Food Science and Technology , 2025 (SCI-Expanded)

24. Application of Spirulina as an innovative ingredient in pasta and bakery products

Nejatian M., Ghandehari Yazdi A. P., Saberian H., Bazsefidpar N., Karimi A., Soltani A., et al.

Food Bioscience , cilt.62, 2024 (SCI-Expanded)

25. Novel approaches in food grade bigels properties and applications: A review

Karimidastjerd A., ÇETİNKAYA T., Tarahi M., Singh L., KONAR N., Khiabani A. H., et al.

International Journal of Biological Macromolecules , cilt.283, 2024 (SCI-Expanded)

26. Improving physicochemical and nutritional attributes of rice starch through green modification techniques

Rostamabadi H., Yildirim-Yalcin M., Demirkesen I., TOKER Ö. S., Colussia R., do Nascimentob L. Á., et al.

Food Chemistry , cilt.458, 2024 (SCI-Expanded)

27. Effects of different alkali mixtures on physicochemical, microstructural, and powder properties of alkalized cocoa

AKMAN P. K., Ermiş E., Daskaya-Dikmen C., TOKER Ö. S.

Journal of Food Measurement and Characterization , cilt.18, sa.11, ss.9410-9422, 2024 (SCI-Expanded)

28. Chocolate microstructure: A comprehensive review

KONAR N., Palabiyik I., Karimidastjerd A., Said Toker Ö. S.

Food Research International , cilt.196, 2024 (SCI-Expanded)

29. Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study

Kopuk B., Gunes R., Polat D. G., Tasan M., Kurultay S., Palabiyik I., et al.

LWT , cilt.211, 2024 (SCI-Expanded)

30. Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates

Pekdogan Goztok S., Habibzadeh Khiabani A., TOKER Ö. S., Palabiyik I., KONAR N.

Food Science and Nutrition , cilt.12, sa.10, ss.7864-7876, 2024 (SCI-Expanded)

31. Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations

Icyer N. C., ÖZMEN D., Sener D., Kokyar N., TOKER Ö. S.

Journal of Food Science , cilt.89, sa.10, ss.6590-6600, 2024 (SCI-Expanded)

32. Influence of various corn syrup types on the quality and sensory properties of gelatin-based jelly confectionery

Bulca E. N., Akdeniz E., Mutlu Z., Tireki S., Karimidastjerd A., TOKER Ö. S.

Journal of Food Measurement and Characterization , cilt.18, sa.10, ss.8408-8422, 2024 (SCI-Expanded)

33. Employing Aloysia citrodora (lemon verbena) as a substrate to improve toxicological and antioxidative properties of kombucha beverage

Rostami S., Roufegarinejad L., Karimidastjerd A., Habibzadeh Khiabani A., TOKER Ö. S., Ghorbani M.

Acta Alimentaria , cilt.53, sa.3, ss.410-418, 2024 (SCI-Expanded) Sürdürülebilir Kalkınma

34. Development and structural characterisation of gelatin-based sustainable food packaging from turkey (Meleagris gallopavo) skin by-product

Ozcan Y., Kurt A., Yildirim-Yalcin M., TOKER Ö. S.

International Journal of Food Science and Technology , cilt.59, sa.9, ss.6243-6254, 2024 (SCI-Expanded)

35. Scanning electron microscopic investigation on Chicory tribe (Compositae) botanical sources and their antimicrobial potential

AlNadhari S., Al-Qahtani W. H., Bughio F. A., Memon R. A., Kamran M. A., TOKER Ö. S., et al.

Microscopy Research and Technique , cilt.87, sa.9, ss.2204-2211, 2024 (SCI-Expanded) Sürdürülebilir Kalkınma

36. Evaluation of the probiotic, anti-microbial, anti-biofilm, and safety properties of Levilactobacillus brevis Lb13H

Rahmati-Joneidabad M., Alizadeh Behbahani B., Taki M., Hesarinejad M. A., Said Toker Ö. S.

LWT , cilt.207, 2024 (SCI-Expanded)

37. A new synergistic hydrocolloid with superior rheology: Locust bean /xanthan gum binary solution powdered by different drying methods

Mezreli G., Kurt A., Akdeniz E., ÖZMEN D., Basyigit B., TOKER Ö. S.

Food Hydrocolloids , cilt.154, 2024 (SCI-Expanded)

38. Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products

TOKER Ö. S., Ozonuk S., Gunes R., Icyer N. C., Rasouli H. P., KONAR N., et al.

JAOCS, Journal of the American Oil Chemists' Society , cilt.101, sa.8, ss.721-733, 2024 (SCI-Expanded)

39. Optimization of citrus fiber-enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties

Gurbuz B., ÇAYIR M., Akdeniz E., Akyıl Öztürk S., Karaman S., Karimidastjerd A., et al.

Food Science and Nutrition , cilt.12, sa.8, ss.5872-5881, 2024 (SCI-Expanded)

40. Assessment of the botanical origin of Saudi Arabian honey samples to identify pollen with chromatographic tools and packing and storage

AlNadhari S., Abbasova G., Al-Qahtani W. H., Zengin G., Islamov S., Mammadova A. O., et al.

Biomedical Chromatography , cilt.38, sa.7, 2024 (SCI-Expanded) Sürdürülebilir Kalkınma

41. Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues

Kurt A., TOKER Ö. S., Akbulut M., Coklar H., ÖZMEN D., Ozcan Y., et al.

Food Science and Nutrition , cilt.12, sa.7, ss.4952-4965, 2024 (SCI-Expanded)

42. Effects of Red Pepper Pomace Protein and Oil on the Properties of Starch-Based Edible Films

Akinci Z. K., Karaman H., Yildirim-Yalcin M., Olcay H. S., Inan M., TOKER Ö. S.

Waste and Biomass Valorization , cilt.15, sa.6, ss.3579-3588, 2024 (SCI-Expanded) Sürdürülebilir Kalkınma

43. Investigation of the Effects of Phenolic Extracts Obtained from Agro-Industrial Food Wastes on Gelatin Modification

Demircan H., Oral R. A., TOKER Ö. S., Palabiyik I.

ACS Omega , cilt.9, sa.18, ss.20263-20276, 2024 (SCI-Expanded) Sürdürülebilir Kalkınma

44. Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters

Erem E., Akdeniz E., Cayır M., Icyer N. C., TOKER Ö. S.

Journal of Food Science and Technology , cilt.61, sa.5, ss.907-917, 2024 (SCI-Expanded)

45. Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation

Bölük E., Akdeniz E., Gunes R., Palabiyik I., KONAR N., TOKER Ö. S.

Journal of Food Science , cilt.89, sa.5, ss.2867-2878, 2024 (SCI-Expanded)

46. Influence of process conditions of alkalization on quality of cocoa powder

Demirci S., Elmaci C., ATALAR İ., TOKER Ö. S., Palabiyik I., KONAR N.

Food Research International , cilt.182, 2024 (SCI-Expanded) Sürdürülebilir Kalkınma

47. Effect of extraction temperature of taro mucilage on physicochemical and rheological properties

Arıcı M., Şenol B. M., Öztürk E., Özmen D., Toker Ö. S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.18, ss.1-9, 2024 (SCI-Expanded)

48. Fabrication and characterisation of Pickering emulsion-based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

Genc E., KARASU S., AKÇİÇEK A., TOKER Ö. S.

International Journal of Food Science and Technology , cilt.59, sa.3, ss.1709-1723, 2024 (SCI-Expanded)

49. Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks

Karimidastjerd A., Gulsunoglu-Konuskan Z., OLUM E., TOKER Ö. S.

Food Science and Nutrition , cilt.12, sa.3, ss.1779-1791, 2024 (SCI-Expanded) Sürdürülebilir Kalkınma

50. Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips

Kian-Pour N., Ceyhan T., ÖZMEN D., TOKER Ö. S.

International Journal of Food Engineering , cilt.20, sa.2, ss.85-99, 2024 (SCI-Expanded)

51. Microwave-modified xanthan gum: Alterations in steadyand dynamic rheological behaviors

Kurt A., Öztürk E., Özmen D., Yıldırım Yalçın M., Arıcı M., Toker Ö. S.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.47, sa.1, ss.14525, 2024 (SCI-Expanded)

52. Fabrication of healthier monoglyceride-based oleogel containing linseed-sunflower oil and its application as shortening in cake formulation

Roufegarinejad L., Ahmadi G., İcyer N. C., Saıd Toker Ö. S., Habibzadeh Khiabani A.

International Journal of Food Science and Technology , cilt.59, sa.1, ss.299-308, 2024 (SCI-Expanded)

53. Impact of drying on techno-functional and nutritional properties of food proteins and carbohydrates - A comprehensive review

Siddiqui S. A., Ucak İ., Jain S., Elsheikh W., Ali Redha A., Kurt A., et al.

Drying Technology , cilt.42, sa.4, ss.592-611, 2024 (SCI-Expanded) Sürdürülebilir Kalkınma

54. Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility

Dalabasmaz S., TOKER Ö. S., Palabiyik I., KONAR N.

Critical Reviews in Food Science and Nutrition , cilt.64, sa.25, ss.9082-9094, 2024 (SCI-Expanded)

55. Oleogelation of sunflower-linseed oils with carnauba wax as an innovative strategy for shortening substitution in cakes

Roufegarinejad L., Dehghani ., Bakhshi S., Toker Ö. S., Pirouzian H. R., Khiabani A. H.

FOOD CHEMISTRY , cilt.437, ss.137745, 2024 (SCI-Expanded)

56. Modification of chia (Salvia hispanica L.) seed mucilage (a heteropolysaccharide) by atmospheric pressure cold plasma jet treatment

Mutlu S., Palabiyik I., Kopuk B., Gunes R., Boluk E., BAĞCI U., et al.

Food Bioscience , cilt.56, 2023 (SCI-Expanded)

57. Production and characterization of probiotic jelly candy containing Bacillus species

Kahraman B., Korkmaz K., Daştan D., Toker Ö. S., Dertli E., Arıcı M.

Journal of Food Measurement and Characterization , cilt.17, sa.6, ss.5864-5873, 2023 (SCI-Expanded)

58. Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products

Ertural G. I., Gunes R., TOKER Ö. S., Palabiyik I., KONAR N., SAĞDIÇ O.

International Journal of Food Science and Technology , cilt.58, sa.11, ss.5938-5946, 2023 (SCI-Expanded)

59. Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent

Ozcan Y., Kurt A., ÖZMEN D., TOKER Ö. S.

Journal of the Science of Food and Agriculture , cilt.103, sa.11, ss.5511-5520, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma

60. Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders

Palabiyik I., Kopuk B., Toker Ö. S., Konar N.

INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES , cilt.88, sa.1, ss.103440, 2023 (SCI-Expanded)

61. Improvement of some techno-functional properties of aquafaba by pre-fermentation with Lactobacillus plantarum MA2

BEKİROĞLU H., Karimidastjerd A., ÖZMEN D., TOKER Ö. S., Inan M., SAĞDIÇ O., et al.

Food Bioscience , cilt.54, 2023 (SCI-Expanded)

62. Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum

Yildirim-Mavis C., ÖZMEN D., Akdeniz E., Palabiyik I., TOKER Ö. S.

Journal of Food Engineering , cilt.346, 2023 (SCI-Expanded)

63. Usage of green pea aquafaba modified with ultrasonication in production of whipped cream

Kılıçlı M., Özmen D., Bayram M., Toker Ö. S.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , cilt.32, ss.1-11, 2023 (SCI-Expanded)

64. A review on latest innovations in physical modifications of galactomannans

Kian-Pour N., Yildirim-Yalcin M., Kurt A., ÖZMEN D., TOKER Ö. S.

Food Hydrocolloids , cilt.138, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma

65. Production of tomato powder from tomato puree with foam-mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds

Kilicli M., Erol K. F., Toker Ö. S., Törnük F.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.103, sa.7, ss.3691-3700, 2023 (SCI-Expanded)

66. Optimization of Chlorella vulgaris spray drying using various innovative wall materials

Tamtürk F., Gürbüz B., TOKER Ö. S., Dalabasmaz S., Malakjani N., Durmaz Y., et al.

Algal Research , cilt.72, 2023 (SCI-Expanded)

67. Determination of Viscoelastic and Physicochemical Interactions of Dextran Type Exopolysaccharides (EPS) with Different Starch Samples

Gokcan H., Özmen D., Yalcin M. Y., Dertli E., Toker O. S., Sujka M.

SUSTAINABILITY , cilt.15, sa.6, ss.4934, 2023 (SCI-Expanded)

68. Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product

Özmen D., Metin Yıldırım R., Bursa K., Kian-Pour N., Toker Ö. S., Palabıyık İ., et al.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , cilt.31, ss.1-10, 2023 (SCI-Expanded)

69. Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives

Barišić V., Icyer N. C., Akyil S., TOKER Ö. S., Flanjak I., Ačkar Đ.

Trends in Food Science and Technology , cilt.132, ss.65-75, 2023 (SCI-Expanded)

70. Determination and numerical modeling of sugar release from model food gels

Goztok S. P., PALABIYIK İ., Boluk E., Gunes R., Toker O. S., KONAR N.

JOURNAL OF FOOD ENGINEERING , cilt.338, 2023 (SCI-Expanded)

71. Polyols and chocolate technology: recent developments and advances

Rad A. H., KONAR N., Pirouzian H. R., Mirtajeddini S. B., TOKER Ö. S., Pirouzian R. R.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.58, sa.1, ss.1-8, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma

72. POSSIBILITY OF USING BLACK OLIVE SEED POWDER IN FORMULATIONS TO FUNCTIONALIZE BREAD

Cakir E., Yıldırım R., Pour N., Özülkü G., Toker Ö. S., Arıcı M.

Latin American Applied Research , cilt.53, sa.4, ss.395-401, 2023 (SCI-Expanded)

73. A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch

Mirzababaee S. M., ÖZMEN D., Hesarinejad M. A., TOKER Ö. S., Yeganehzad S.

International Journal of Biological Macromolecules , cilt.223, ss.511-523, 2022 (SCI-Expanded)

74. Effect of soapwort extract as an alternative to albumin on the physical, textural, sensory, and rheological properties of marshmallow

Ozcan Y., İÇYER N. C., ÖZMEN D., TOKER Ö. S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.11, 2022 (SCI-Expanded)

75. Recent advances in the improvement of carboxymethyl cellulose-based edible films

Yildirim-Yalcin M., Törnük F., Toker Ö. S.

Trends in Food Science and Technology , cilt.129, ss.179-193, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma

76. High potential food wastes: Evaluation of melon seeds as spreadable butter

Sahin E., Erem E., Guzey M., Kesen M. S., Icyer N. C., ÖZMEN D., et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.10, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma

77. Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach

Bursa K., Isik G., METİN YILDIRIM R., ÖZÜLKÜ G., Kian-Pour N., TOKER Ö. S., et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.18, sa.8-9, ss.611-626, 2022 (SCI-Expanded)

78. Large-amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction

ÖZMEN D., TOKER Ö. S.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.45, sa.9, 2022 (SCI-Expanded)

79. Soft confectionery products: Quality parameters, interactions with processing and ingredients

Gunes R., PALABIYIK İ., KONAR N., TOKER Ö. S.

FOOD CHEMISTRY , cilt.385, 2022 (SCI-Expanded)

80. Utilising grape juice processing by-products as bulking and colouring agent in white chocolate

Altinok E., KURULTAY Ş., KONAR N., TOKER Ö. S., Kopuk B., Gunes R., et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.57, sa.7, ss.4119-4128, 2022 (SCI-Expanded)

81. Development of a novel rheological method for determining melting properties of gelatin-based gummies

Atik D. S., DEMİRCİ M., TOKER Ö. S., PALABIYIK İ.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , cilt.209, ss.385-395, 2022 (SCI-Expanded)

82. Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

Altinok E., KURULTAY Ş., Boluk E., Atik D. S., Kopuk B., Gunes R., et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.57, sa.6, ss.3634-3642, 2022 (SCI-Expanded)

83. Health conscious consumers and sugar confectionery: Present aspects and projections

KONAR N., Gunes R., PALABIYIK İ., TOKER Ö. S.

TRENDS IN FOOD SCIENCE & TECHNOLOGY , cilt.123, ss.57-68, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma

84. Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer

Mardani M., Kilicli M., TOKER Ö. S., Yeganehzad S., Niazmand R., PALABIYIK İ., et al.

RHEOLOGICA ACTA , cilt.61, sa.4-5, ss.339-351, 2022 (SCI-Expanded)

85. Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests

Yildirim-Mavis C., ÖZMEN D., Yakisik E., TOKER Ö. S., PALABIYIK İ., Kaner O.

INTERNATIONAL DAIRY JOURNAL , cilt.127, 2022 (SCI-Expanded)

86. Influence of coating-blanching in starch solutions, on the drying kinetics, transport properties, quality parameters, and microstructure of celery root chips

Kian-Pour N., Akdeniz E., TOKER Ö. S.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.160, 2022 (SCI-Expanded)

87. Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios

Kurt A., Bursa K., TOKER Ö. S.

Food Science and Technology International , cilt.28, sa.2, ss.118-127, 2022 (SCI-Expanded)

88. Some physicochemical and technological properties of cooking water of pulses as a canned industry waste: effect of ultrasound treatment during soaking

Kilicli M., TOKER Ö. S.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.18, sa.2, ss.105-118, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma

89. Large amplitude oscillatory shear (LAOS) measurements as a promising tool to predict electrospinnability of pectin solutions

ÖZMEN D., Balik B. A., Argin S., Yildirim-Mavis C., TOKER Ö. S.

JOURNAL OF APPLIED POLYMER SCIENCE , cilt.139, sa.7, 2022 (SCI-Expanded)

90. Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread

Polat D. G., DURMAZ Y., KONAR N., Pirouzian H. R., TOKER Ö. S., PALABIYIK İ., et al.

JOURNAL OF APPLIED PHYCOLOGY , cilt.34, sa.1, ss.375-383, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma

91. Carob powder as cocoa substitute in milk and dark compound chocolate formulation

Akdeniz E., Yakışık E., Rasouli Pirouzian H., Akkın S., Turan B., Tipigil E., et al.

Journal of Food Science and Technology , cilt.58, sa.12, ss.4558-4566, 2021 (SCI-Expanded)

92. Investigation effects of inulin degree of polymerization on compound chocolate quality

Goktas H., KONAR N., SAĞDIÇ O., TOKER Ö. S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.11, 2021 (SCI-Expanded)

93. A new trend among plant-based food ingredients in food processing technology: Aquafaba

Eren E., İÇYER N. C., Tatlisu N. B., Kilicli M., Kaderoglu G. H., TOKER Ö. S.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 2021 (SCI-Expanded)

94. Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread

Buker M., Angin P., Nurman N., Rasouli Pirouzian H., Akdeniz E., TOKER Ö. S., et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.10, 2021 (SCI-Expanded)

95. Chocolate flow behavior: Composition and process effects

TOKER Ö. S., Pirouzian H. R., PALABIYIK İ., KONAR N.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 2021 (SCI-Expanded)

96. Caramelized white chocolate: effects of production process on quality parameters

Aydin N., Kian-Pour N., TOKER Ö. S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.15, sa.4, ss.3182-3194, 2021 (SCI-Expanded)

97. Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization

Acan B. G., TOKER Ö. S., PALABIYIK İ., Pirouzian H. R., Bursa K., Kilicli M., et al.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.147, 2021 (SCI-Expanded)

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

Bursa K., TOKER Ö. S., Palabiyik I., Yaman M., Kian-Pour N., KONAR N., et al.

LWT , cilt.139, 2021 (SCI-Expanded)

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

Acan B. G., Kilicli M., Bursa K., TOKER Ö. S., Palabiyik I., Gulcu M., et al.

LWT , cilt.138, 2021 (SCI-Expanded)

100. Buttermilk as milk powder and whey substitute in compound milk chocolate: Comparative study and optimisation

Rasouli Pirouzian H., Alakas E., Cayir M., Yakisik E., TOKER Ö. S., Kaya S., et al.

International Journal of Dairy Technology , cilt.74, sa.1, ss.246-257, 2021 (SCI-Expanded)

101. The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality

Arıcı M., Özülkü G., Kahraman B., Metin Yıldırım R., Toker Ö. S.

Journal of Food Measurement and Characterization , cilt.15, sa.1, ss.531-540, 2021 (SCI-Expanded)

102. Using encapsulatedNannochloropsis oculatain white chocolate as coloring agent

Polat D. G., DURMAZ Y., Konar N., TOKER Ö. S., PALABIYIK İ., TAŞAN M.

JOURNAL OF APPLIED PHYCOLOGY , cilt.32, sa.5, ss.3077-3088, 2020 (SCI-Expanded)

103. A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients

Palabiyik I., Güleri T., Gunes R., Öner B., TOKER Ö. S., KONAR N.

FOOD STRUCTURE-NETHERLANDS , cilt.26, 2020 (SCI-Expanded)

104. Taro flour usage in wheat flour bread and gluten-free bread: Evaluation of rheological, technological and some nutritional properties

Arıcı M., Özülkü G., Kahraman B., Yildirim R., Toker Ö. S.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.43, sa.9, 2020 (SCI-Expanded)

105. Investigating the effects of lLecithin-PGPR mixture on physical properties of milk chocolate

Atik D. S., Boluk E., TOKER Ö. S., PALABIYIK İ., Konar N.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.129, 2020 (SCI-Expanded)

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

Gok S., TOKER Ö. S., PALABIYIK İ., Konar N.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.128, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma

107. Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach

Karakelle B., Kian-Pour N., Toker Ö. S., Palabıyık İ.

Journal Of Cereal Science , cilt.94, ss.1-9, 2020 (SCI-Expanded)

108. Pre-crystallization process in chocolate: Mechanism, importance and novel aspects

Pirouzian H. R., Konar N., Palabıyık İ., Oba Ş., Toker Ö. S.

FOOD CHEMISTRY , sa.321, ss.126718, 2020 (SCI-Expanded)

109. Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey

Kurt A., Palabiyik I., Gunes R., Konar N., TOKER Ö. S.

FOOD ANALYTICAL METHODS , cilt.13, sa.4, ss.952-961, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma

110. Rapid determination of emulsion stability by rheology-based thermal loop test

Tekin Z. H., Avci E., Karasu S., Toker Ö. S.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.122, 2020 (SCI-Expanded)

111. Using spray-dried sugar beet molasses in ice cream as a novel bulking agent

Acan B. G., TOKER Ö. S., Aktar T., Tamturk F., Palabiyik I., Konar N.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.55, sa.3, ss.1298-1310, 2020 (SCI-Expanded)

112. Chocolate aroma: Factors, importance and analysis

Toker Ö. S., Palabıyık İ., Pirouzian H. R., Aktar T., Konar N.

Trends In Food Science & Technology , cilt.20, ss.1-15, 2020 (SCI-Expanded)

113. Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties

Durmaz Y., Kilicli M., Toker Ö. S., Konar N., Palabıyık İ., Tamtürk F.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS , cilt.47, ss.1-8, 2020 (SCI-Expanded)

114. Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis

Rad A. H., Pirouzian H. R., Toker Ö. S., Konar N.

CURRENT PHARMACEUTICAL BIOTECHNOLOGY , cilt.21, sa.12, ss.1224-1231, 2020 (SCI-Expanded)

115. Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size

Altinok E., Palabiyik I., Gunes R., TOKER Ö. S., Konar N., Kurultay S.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.118, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma

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

Rad A. H., Pirouzian H. R., TOKER Ö. S., KONAR N.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.115, 2019 (SCI-Expanded)

117. Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile

TOKER Ö. S., Oba S., Palabiyik I., Rasouli Pirouzian H., Konar N., Artik N., et al.

International Journal of Food Engineering , cilt.15, sa.10, 2019 (SCI-Expanded) Sürdürülebilir Kalkınma

118. Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill

Rad A. H., Pirouzian H. R., KONAR N., TOKER Ö. S., Polat D. G.

RSC ADVANCES , cilt.9, sa.51, ss.29676-29688, 2019 (SCI-Expanded)

119. Chocolate quality and conching

TOKER Ö. S., PALABIYIK İ., KONAR N.

TRENDS IN FOOD SCIENCE & TECHNOLOGY , cilt.91, ss.446-453, 2019 (SCI-Expanded)

120. The effect of invertase concentration on quality parameters of fondant

Ozcan O., Yildirim R., Toker Ö. S., Akbas N., Özülkü G., Yaman M.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.56, sa.9, ss.4242-4250, 2019 (SCI-Expanded)

121. Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics

Gunes R., Palabiyik I., TOKER Ö. S., Konar N., Kurultay S.

JOURNAL OF FOOD ENGINEERING , cilt.255, ss.9-14, 2019 (SCI-Expanded) Sürdürülebilir Kalkınma

122. Porphyridum Cruentum as a natural colorant in chewing gum

TOKER Ö. S.

FOOD SCIENCE AND TECHNOLOGY , cilt.39, ss.195-201, 2019 (SCI-Expanded)

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

Konar N., TOKER Ö. S., Pirouzian H. R., Oba S., POLAT D. G., Palabiyik I., et al.

SUGAR TECH , cilt.20, sa.6, ss.745-755, 2018 (SCI-Expanded)

124. Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage

Palabiyik I., TOKER Ö. S., Konar N., Gunes R., GULERI T., ALASALVAR H., et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.53, sa.12, ss.2657-2663, 2018 (SCI-Expanded)

125. Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality

TOKER Ö. S., Konar N., Palabiyik I., Pirouzian H. R., Oba S., POLAT D. G., et al.

FOOD CHEMISTRY , cilt.254, ss.224-231, 2018 (SCI-Expanded)

126. Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake

Pehlivanoglu H., ÖZÜLKÜ G., YILDIRIM R. M., Demirci M., TOKER Ö. S., SAĞDIÇ O.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.42, sa.6, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma

127. Development of a Natural Chewing Gum from Plant Based Polymer

Palabiyik I., TOKER Ö. S., Konar N., Oner B., Demirci A. S.

JOURNAL OF POLYMERS AND THE ENVIRONMENT , cilt.26, sa.5, ss.1969-1978, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma

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

Konar N., Palabiyik I., TOKER Ö. S., POLAT D. G., KELLECI E., Pirouzian H. R., et al.

JOURNAL OF FUNCTIONAL FOODS , cilt.43, ss.206-213, 2018 (SCI-Expanded)

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

Palabiyik I., DURMAZ Y., Oner B., TOKER Ö. S., Coksari G., Konar N., et al.

JOURNAL OF APPLIED PHYCOLOGY , cilt.30, sa.2, ss.1031-1039, 2018 (SCI-Expanded)

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

OZKAN K., SAGCAN N., ÖZÜLKÜ G., SAĞDIÇ O., TOKER Ö. S., Muz M. N.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.12, sa.1, ss.581-587, 2018 (SCI-Expanded)

131. Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications

Pehlivanoglu H., Demirci M., TOKER Ö. S., Konar N., KARASU S., SAĞDIÇ O.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , cilt.58, sa.8, ss.1330-1341, 2018 (SCI-Expanded)

132. Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality

TOKER Ö. S., Konar N., Pirouzian H. R., Oba S., POLAT D. G., Palabiyik I., et al.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.87, ss.177-185, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma

133. Rheological properties of wax oleogels rich in high oleic acid

Pehlivanoğlu H., Demirci M., TOKER Ö. S.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.20, 2018 (SCI-Expanded)

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

Özülkü G., Yıldırım R. M., Toker Ö. S., Karasu S., Durak M. Z.

Food Control , cilt.82, ss.212-216, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma

135. Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties

Konar N., OBA S., TOKER Ö. S., Palabiyik I., GOKTAS H., Artik N., et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.243, sa.10, ss.1849-1860, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma

136. Effect of xanthan and locust bean gum synergistic interaction on characteristics of biodegradable edible film

Kurt A., TOKER Ö. S., TÖRNÜK F.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , cilt.102, ss.1035-1044, 2017 (SCI-Expanded)

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

Konar N., Palabiyik I., TOKER Ö. S., POLAT D. G., SENER S., AKCICEK A., et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.13, sa.9, 2017 (SCI-Expanded)

138. Investigation of rheological synergistic interactions between hydrocolloids and starch in milky cacao beverages model: principal component analyses

DOĞAN M., Sarac M. G., TOKER Ö. S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.243, sa.6, ss.1031-1039, 2017 (SCI-Expanded)

139. Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties

Karaman S., YILMAZ M. T., Ozturk G., Yuksel F., TOKER Ö. S., DOĞAN M.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.40, sa.2, 2017 (SCI-Expanded)

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

Icyer N. C., TOKER Ö. S., KARASU S., TÖRNÜK F., Kahyaoglu T., ARICI M.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.11, sa.1, ss.50-57, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma

141. A modeling approach in the interpretation of starch pasting properties

Palabiyik I., TOKER Ö. S., Karaman S., Yildiz O.

JOURNAL OF CEREAL SCIENCE , cilt.74, ss.272-278, 2017 (SCI-Expanded)

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

TOKER Ö. S., ZORLUCAN F. T., Konar N., Dağlıoğlu O., SAĞDIÇ O., SENER D.

International Journal of Food Science and Technology , cilt.52, sa.3, ss.788-799, 2017 (SCI-Expanded)

143. Modeling of Bioactive Compound Content of Different Tea Bags: Effect of Steeping Temperature and Time

YILDIRIM R. M., ÖZÜLKÜ G., TOKER Ö. S., Baslar M., DURAK M. Z., SAĞDIÇ O.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.1, 2017 (SCI-Expanded)

144. Rheological and melting properties of sucrose-free dark chocolate

Oba S., TOKER Ö. S., Palabiyik I., Konar N., GOKTAS H., CUKUR Y., et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.20, ss.2096-2106, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma

145. Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration

Yildiz O., TOKER Ö. S., Yuksel F., Cavus M., Ceylan M. M., Yurt B.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.9, sa.3, ss.313-321, 2017 (SCI-Expanded)

146. Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

TOKER Ö. S., POLAT D. G., GULFIDAN O. G., Konar N., Palabiyik I., AKCICEK A., et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.20, ss.1354-1365, 2017 (SCI-Expanded)

147. Physicochemical and nutritional properties of taro (Colocasia esculenta L. Schott) flour as affected by drying temperature and air velocity

ARICI M., YILDIRIM R. M., ÖZÜLKÜ G., YASAR B., TOKER Ö. S.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.74, ss.434-440, 2016 (SCI-Expanded)

148. Tulip petal as a novel natural food colorant source: Extraction optimization and stability studies

Arici M., Karasu S., Baslar M., Toker O. S., Sagdic O., KARAAGACLI M.

INDUSTRIAL CROPS AND PRODUCTS , cilt.91, ss.215-222, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma

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

Dertli E., YILMAZ M. T., Tatlisu N. B., Toker O. S., CANKURT H., Sagdic O.

Meat Science , cilt.121, ss.156-165, 2016 (SCI-Expanded)

150. Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)

YILMAZ M. T., KUTLU G., Tulukcu E., TOKER Ö. S., SAĞDIÇ O., Karaman S.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.71, ss.391-399, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma

151. Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds

Konar N., Palabiyik I., TOKER Ö. S., SAĞDIÇ O.

TRENDS IN FOOD SCIENCE & TECHNOLOGY , cilt.55, ss.29-38, 2016 (SCI-Expanded)

152. The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples

TOKER Ö. S., SAĞDIÇ O., SENER D., Konar N., ZORLUCAN T., Daglioglu O.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.242, sa.8, ss.1253-1266, 2016 (SCI-Expanded)

153. Combined design as a useful statistical approach to extract maximum amount of phenolic compounds from virgin olive oil waste

Icyer N. C., TOKER Ö. S., KARASU S., TÖRNÜK F., BOZKURT F., ARICI M., et al.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.70, ss.24-32, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma

154. Investigating the addition of enzymes in gluten-free flours - The effect on pasting and textural properties

Palabiyik I., Yildiz O., TOKER Ö. S., Cavus M., Ceylan M. M., Yurt B.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.69, ss.633-641, 2016 (SCI-Expanded)

155. Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (< 90 days) during ripening

Eroglu A., TOKER Ö. S., DOĞAN M.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.69, sa.2, ss.243-253, 2016 (SCI-Expanded)

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

Karaman S., YILMAZ M. T., TOKER Ö. S., DOĞAN M.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.69, sa.2, ss.254-261, 2016 (SCI-Expanded)

157. Şeker Pancarı Posasından Elde Edilen Pektinin Modifiye Edilerek Karakterize Edilmesi, Moleküler ve Reolojik Özelliklerinin Belirlenmesi

YILMAZ M. T., Muslu A., Dertli E., Toker Ö. S.

Namık Kemal Üniversitesi Tekirdağ Ziraat Fakültesi Dergisi , cilt.13, sa.2, ss.10-20, 2016 (SCI-Expanded)

158. Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics

Konar N., TOKER Ö. S., OBA S., SAĞDIÇ O.

TRENDS IN FOOD SCIENCE & TECHNOLOGY , cilt.49, ss.35-44, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma

159. Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization

Dertli E., Toker Ö. S., Durak M. Z., Yılmaz M., Tatlisu N. B., Sağdıç O., et al.

Carbohydrate Polymers , cilt.136, ss.427-440, 2016 (SCI-Expanded)

160. Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox-Merz rule

Eroglu A., Bayrambas K., Eroglu Z., TOKER Ö. S., YILMAZ M. T., Karaman S., et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.22, sa.1, ss.31-46, 2016 (SCI-Expanded)

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

CEBI N., DURAK M. Z., TOKER Ö. S., SAĞDIÇ O., ARICI M.

FOOD CHEMISTRY , cilt.190, ss.1109-1115, 2016 (SCI-Expanded)

162. Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period

TOKER Ö. S., ÖZTÜRK I., Karaman S., YALÇIN H., Kayacier A., DOĞAN M., et al.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.8, sa.2, ss.179-188, 2016 (SCI-Expanded)

163. Effect of vaporized ethyl pyruvate as a novel preservation agent for control of postharvest quality and fungal damage of strawberry and cherry fruits

BOZKURT F., TÖRNÜK F., TOKER Ö. S., KARASU S., ARICI M., DURAK M. Z.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.65, ss.1044-1049, 2016 (SCI-Expanded)

164. Effect of apple fibre on textural and relaxation properties of wheat chips dough

Karaman S., YILMAZ M., TOKER Ö. S., Yuksel F., Kayacier A., DOĞAN M.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.8, sa.3, ss.457-472, 2016 (SCI-Expanded)

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

Palabiyik I., Yılmaz M. T., Fryer P. J., Robbins P. T., TOKER Ö. S.

JOURNAL OF CLEANER PRODUCTION , cilt.108, ss.1009-1018, 2015 (SCI-Expanded)

166. Bioactive and rheological properties of rose hip marmalade

SAĞDIÇ O., TOKER Ö. S., Polat B., ARICI M., YILMAZ M. T.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.52, sa.10, ss.6465-6474, 2015 (SCI-Expanded)

167. Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage

DOĞAN M., Aktar T., TOKER Ö. S., TATLISU N. B.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.18, sa.8, ss.1677-1692, 2015 (SCI-Expanded)

168. Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration

Yildiz O., Yurt B., TOKER Ö. S., Ceylan M. M., YILMAZ M. T., Baştürk A.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.11, sa.3, ss.349-358, 2015 (SCI-Expanded)

169. A mixture design study to determine interaction effects of wheat, buckwheat, and rice flours in an aqueous model system

YILMAZ M. T., Yildiz O., Yurt B., TOKER Ö. S., Karaman S., Basturk A.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.61, sa.2, ss.583-589, 2015 (SCI-Expanded)

170. Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions

TOKER Ö. S., KARASU S., YILMAZ M. T., Karaman S.

FOOD RESEARCH INTERNATIONAL , cilt.70, ss.125-133, 2015 (SCI-Expanded)

171. Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties

Karaman S., KARASU S., TÖRNÜK F., TOKER Ö. S., Gecgel U., SAĞDIÇ O., et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.63, sa.8, ss.2305-2313, 2015 (SCI-Expanded) Sürdürülebilir Kalkınma

172. Hydroxymethylfurfural content and physicochemical properties of the caramel samples enriched with different dietary fibres

DOĞAN M., Toker Ö. S.

Quality Assurance and Safety of Crops and Foods , cilt.7, sa.3, ss.277-285, 2015 (SCI-Expanded) Sürdürülebilir Kalkınma

173. Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classification of samples using chemometric approaches

Yildirim E., TOKER Ö. S., Karaman S., Kayacier A., DOĞAN M.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.39, sa.1, ss.80-90, 2015 (SCI-Expanded)

174. Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis

Eroglu A., DOĞAN M., TOKER Ö. S., YILMAZ M. T.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.18, sa.4, ss.909-921, 2015 (SCI-Expanded)

175. Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics

YILMAZ M., DERTLI E., TOKER Ö. S., Tatlisu N. B., SAĞDIÇ O., ARICI M.

Journal of Dairy Science , cilt.98, sa.3, ss.1604-1624, 2015 (SCI-Expanded)

176. Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization

KARASU S., TOKER Ö. S., YILMAZ M. T., Karaman S., Dertli E.

Journal of Food Engineering , cilt.150, ss.90-98, 2015 (SCI-Expanded)

177. Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats

Baslar M., KILICLI M., TOKER Ö. S., SAĞDIÇ O., ARICI M.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.26, ss.182-190, 2014 (SCI-Expanded) Sürdürülebilir Kalkınma

178. Physicochemical, functional and sensory properties of mellorine enriched with different vegetable juices and TOPSIS approach to determine optimum juice concentration

Ozturk G., DOĞAN M., TOKER Ö. S.

FOOD BIOSCIENCE , cilt.7, ss.45-55, 2014 (SCI-Expanded)

179. Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

DOĞAN M., CANKURT H., Toker O. S., Yetim H., SAĞDIÇ O.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.51, sa.7, ss.1406-1410, 2014 (SCI-Expanded)

180. Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox-Merz rule

ARICI M., Ersoz Tatlisu N. B., TOKER Ö. S., YILMAZ M. T., CANKURT H., DURAK M. Z., et al.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.38, sa.3, ss.377-387, 2014 (SCI-Expanded)

181. Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods

Karaman S., TOKER Ö. S., ÇAM M., HAYTA M., DOĞAN M., Kayacier A.

DRYING TECHNOLOGY , cilt.32, sa.3, ss.258-267, 2014 (SCI-Expanded)

182. A response surface methodology study on the effects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters

Karaman S., TOKER Ö. S., Ozturk I., YALÇIN H., Kayacier A., DOĞAN M., et al.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.38, sa.6, ss.759-772, 2014 (SCI-Expanded)

183. Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach

DOĞAN M., Ersoz N. B., TOKER Ö. S., Kaya Y., Caniyilmaz E.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.238, sa.1, ss.47-58, 2014 (SCI-Expanded)

184. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration

Karaman S., TOKER Ö. S., Yuksel F., ÇAM M., Kayacier A., DOĞAN M.

JOURNAL OF DAIRY SCIENCE , cilt.97, sa.1, ss.97-110, 2014 (SCI-Expanded)

185. Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results

YILMAZ M. T., TATLISU N. B., TOKER Ö. S., Karaman S., Dertli E., SAĞDIÇ O., et al.

Food Research International , cilt.64, ss.634-646, 2014 (SCI-Expanded)

186. Modeling of rheological properties of mellorine mix including different oil and gum types by combined design, ANN, and ANFIS models

Karasu S., DOĞAN M., Toker O. S., Caniyilmaz E.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.38, sa.5, ss.745-757, 2014 (SCI-Expanded)

187. Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix

Toker O. S., Karaman S., Yuksel F., DOĞAN M., Kayacier A., Yilmaz M. T.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, sa.11, ss.2974-2985, 2013 (SCI-Expanded)

188. Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels

Toker Ö. S., DOĞAN M., ERSOZ N. B., YILMAZ M. T.

Industrial Crops and Products , cilt.50, ss.137-144, 2013 (SCI-Expanded)

189. Application of Different Multi-criteria Decision Techniques to Determine Optimum Flavour of Prebiotic Pudding Based on Sensory Analyses

Gurmeric V. E., DOĞAN M., Toker O. S., ŞENYİĞİT E., Ersoz N. B.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, sa.10, ss.2844-2859, 2013 (SCI-Expanded)

190. Pasting properties, texture profile and stress-relaxation behavior of wheat starch/dietary fiber systems

Yildiz O., Yurt B., Basturk A., Toker Ö. S., YILMAZ M. T., Karaman S., et al.

Food Research International , cilt.53, sa.1, ss.278-290, 2013 (SCI-Expanded)

191. Effect of temperature and starch concentration on the creep/recovery behaviour of the grape molasses: Modelling with ANN, ANFIS and response surface methodology

Toker Ö. S., DOĞAN M.

European Food Research and Technology , cilt.236, sa.6, ss.1049-1061, 2013 (SCI-Expanded)

192. Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum

DOĞAN M., Kayacier A., Toker Ö. S., YILMAZ M. T., Karaman S.

Food and Bioprocess Technology , cilt.6, sa.6, ss.1420-1433, 2013 (SCI-Expanded)

193. The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach

Toker Ö. S., DOĞAN M., Caniyilmaz E., Ersoz N. B., Kaya Y.

Food and Bioprocess Technology , cilt.6, sa.4, ss.896-908, 2013 (SCI-Expanded)

194. Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile

TÖRNÜK F., Karaman S., Ozturk I., TOKER Ö. S., Tastemur B., SAĞDIÇ O., et al.

INDUSTRIAL CROPS AND PRODUCTS , cilt.46, ss.124-131, 2013 (SCI-Expanded)

195. Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach

DOĞAN M., Toker Ö. S., Aktar T., Goksel M.

Food and Bioprocess Technology , cilt.6, sa.3, ss.783-794, 2013 (SCI-Expanded)

196. The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties

Goksel M., DOĞAN M., Toker Ö. S., Ozgen S., SARIOĞLU K., Oral R. A.

Food and Bioprocess Technology , cilt.6, sa.1, ss.259-271, 2013 (SCI-Expanded)

197. 5-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: Effect of temperature and storage

Oral R. A., DOĞAN M., SARIOĞLU K., Toker O. S.

International Journal of Food Engineering , cilt.8, sa.4, 2012 (SCI-Expanded)

198. Prediction of fatty acid composition of vegetable oils based on rheological measurements using nonlinear models

YALÇIN H., Toker Ö. S., Ozturk I., Dogan M., Kisi O.

European Journal of Lipid Science and Technology , cilt.114, sa.10, ss.1217-1224, 2012 (SCI-Expanded) Sürdürülebilir Kalkınma

199. Effect of Oil Type and Fatty Acid Composition on Dynamic and Steady Shear Rheology of Vegetable Oils

Yalçın H., TOKER Ö. S., Doğan M.

JOURNAL OF OLEO SCIENCE , cilt.61, sa.4, ss.181-187, 2012 (SCI-Expanded)

200. ADAPTIVE NEURO-FUZZY INFERENCE SYSTEM AND ARTIFICIAL NEURAL NETWORK ESTIMATION OF APPARENT VISCOSITY OF ICE-CREAM MIXES STABILIZED WITH DIFFERENT CONCENTRATIONS OF XANTHAN GUM

Toker O. S., Yilmaz M. T., Karaman S., DOĞAN M., Kayacier A.

APPLIED RHEOLOGY , cilt.22, sa.6, ss.317-327, 2012 (SCI-Expanded)

201. Prediction of rheological parameters of model instant hot chocolate beverage by adaptive neuro fuzzy inference system

TOKER Ö. S., Doğan M., Göksel M.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , cilt.67, sa.1, ss.22-25, 2012 (SCI-Expanded)

202. Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums

DOĞAN M., Toker O. S., Goksel M.

FOOD BIOPHYSICS , cilt.6, sa.4, ss.512-518, 2011 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler 14

1. Glutensiz maş fasulyesi krakerlerinin formülasyonu ve fiziko-kimyasal özellikleri

Karimidastjerd A., geçici h. b., İldan L., Ercan E., Duran D., Pehlivan Z. E., et al.

Gıda ve yem bilimi-teknolojisi dergisi , sa.33, ss.10-20, 2025 (Hakemli Dergi)

2. Innovative approaches to pectin processing: Enhancing techno-functional properties for applications in food and beyond

Kaur G., Khan Z. S., TOKER Ö. S., Bhat M. S., Basyigit B., Kurt A., et al.

Bioactive Carbohydrates and Dietary Fibre , cilt.32, 2024 (Scopus) Sürdürülebilir Kalkınma

3. Dimensional and Experimental Analysis of High Hydrostatic Pressure Process; Case Study: Application of Dimensionless Numbers in Millet Starch Rheological Test

Hesarinejad M. A., Mirzababaee S. M., TOKER Ö. S., Yeganehzad S.

Journal of Research and Innovation in Food Science and Technology , cilt.12, sa.2, ss.121-136, 2023 (Scopus)

4. Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread

ÇAKIR E., METİN YILDIRIM R., ÖZÜLKÜ G., TÖRNÜK F., TOKER Ö. S., SAĞDIÇ O., et al.

European Food Science and Engineering , cilt.2, sa.2, ss.59-64, 2021 (Hakemli Dergi)

5. OPTIMIZATION OF SOLID-PHASE MICROEXTRACTION CONDITIONS OF MILK CHOCOLATE

OBA İLTER Ş., TOKER Ö. S., Pirouzian H. R., PALABIYIK İ., KONAR N., ARTIK N., et al.

GIDA THE JOURNAL OF FOOD , 2021 (Hakemli Dergi)

6. BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI

Vardar U. S., Özcan Y., Özmen D., Toker Ö. S.

Gıda , cilt.46, sa.2, ss.269-278, 2021 (Hakemli Dergi) Sürdürülebilir Kalkınma

7. INVESTIGATION OF THE PROPERTIES OF STARCH OBTAINED FROM TARO (COLOCASIA ESCULENTA L. SCHOTT) GROWN IN MERSIN, TURKEY

Kahraman B., Arıcı M., Toker Ö. S.

SIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES-SIGMA MUHENDISLIK VE FEN BILIMLERI DERGISI , cilt.38, ss.875-887, 2020 (ESCI)

8. Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics

Toker Ö. S., Genç Polat D.

Cumhuriyet Science Journal , cilt.40, ss.233-244, 2019 (Hakemli Dergi) Sürdürülebilir Kalkınma

9. Soğuk Pres Üzüm Çekirdeği Yağı Atığının Düşük Yağlı Yağ/ SuEmülsiyonların Reolojik Özelliklerine Etkisi

Karasu S., Çetin B., Toker Ö. S.

academic food journal , cilt.16, sa.1, ss.27-32, 2018 (Hakemli Dergi)

10. BV Seeding as an Alternative Pre-Crystallization Technique in Synbiotic Milk Chocolate Production

Toker Ö. S., Pirouzian H. R., Konar N., Genç Polat D.

Gıda , cilt.43, ss.422-431, 2018 (Hakemli Dergi) Sürdürülebilir Kalkınma

11. EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORYPROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE

YILMAZ M. T., TOKER Ö. S., TATLISU N. B., ARICI M., DERTLİ E.

Sigma Journal of Engineering and Natural Sciences , 2016 (ESCI)

12. Şeker Pancarı Küspesinden Elde Edilen Pektinin Modifiye Edilerek Karakterize Edilmesi, Moleküler ve Reolojik Özelliklerinin Belirlenmesi

YILMAZ M. T., MUSLU A., DERTLİ E., TOKER Ö. S.

Tekirdağ Ziraat Fakültesi Dergisi , 2016 (Hakemli Dergi)

13. EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE

YILMAZ M. T., TOKER Ö. S., Tatlisu N. B., ARICI M., Dertli E.

SIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES-SIGMA MUHENDISLIK VE FEN BILIMLERI DERGISI , cilt.34, sa.2, ss.261-267, 2016 (ESCI)

14. Çikolatada Partikül Büyüklük Dağılımı, Konçlama ve Reolojik Özellikler

Konar N., Genç Polat D., TOKER Ö. S.

Gıda Teknolojisi , sa.10, ss.72-75, 2015 (Hakemsiz Dergi) Sürdürülebilir Kalkınma

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 98

1. Combining Different Methods with Pulsed Electric Field as a Modification Tool for Starch

MUTLU D., SAĞDIÇ O., TOKER Ö. S.

International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.218, (Özet Bildiri)

2. Determining the technological properties of cooking water (aquafaba) of six different pulses by soaking with conventional and ultrasound

Kılıçlı M., Toker Ö. S.

Cukurova 5th International Scientific Researches, Adana, Türkiye, 9 - 11 Ekim 2020, ss.200-201, (Özet Bildiri)

3. The Impact of Consumer Preferences and Habits on the Food Production in Turkey: Peanut Butter Case

Kaşar C., Toker Ö. S.

ICONDATA International Conference on Data Science and Applications, İstanbul, Türkiye, 25 - 28 Haziran 2020, ss.21, (Özet Bildiri) Sürdürülebilir Kalkınma

4. Effect of Grape Pomace Usage in Chocolate Spread Formulation on Textural and Rheological Properties

Açan B. G., Gülcü M., TOKER Ö. S., PALABIYIK İ., KONAR N., Bursa K., et al.

6th International Conference: Thermophysical and Mechanical Properties of Advanced Materials, 22 - 24 Eylül 2019, ss.51, (Özet Bildiri)

5. Usage Possibility of Grape Pomace in Compound Chocolate Instead of Sugar, Whey and Milk: Effect on Thermal and Rheological Properties

Bursa K., Kılıçlı M., TOKER Ö. S., PALABIYIK İ., KONAR N., Açan B. G., et al.

6th International Conference Thermophysical and Mechanical Properties of Advanced Materials, 22 - 24 Ağustos 2019, ss.18, (Özet Bildiri)

6. Maltitol including milk chocolates by βv seeding: sensorial, micro-structural, and some physical properties

KONAR N., TOKER Ö. S., Genç Polat D., OBA İLTER Ş., PALABIYIK İ.

4th International Congress on Advances of Veterinary Sciences and Techniques (ICAVST), 10 - 14 Temmuz 2019, (Özet Bildiri) Sürdürülebilir Kalkınma

7. Effects of hydrocolloids on quality parameters in fruit molasses based soft candies: A model study

KONAR N., TOKER Ö. S., Genç Polat D.

4th International Congress on Advances of Veterinary Sciences and Techniques (ICAVST), 10 - 14 Temmuz 2019, (Özet Bildiri)

8. Investigation of Rheological Behavior of Hydrocolloids Commonly Used in Food Industry in Non-Linear Region

Özmen D., Toker Ö. S.

2.Uluslararası Hayvansal Gıdalar Kongresi, Girne, Kıbrıs (Kktc), 08 Kasım 2018, ss.17-18, (Özet Bildiri)

9. THERMAL LOOP TEST AS A NOVEL METHOD FOR DETERMINATION OF THE EMULSIONSTABILITY

Tekin Z. H., KARASU S., TOKER Ö. S.

The International Symposium on Rheology and Texture, 19 - 21 Ekim 2018, (Özet Bildiri)

10. STEADY SHEAR RHEOLOGICAL PROPERTIES OF GUM EXTRACTED FROM ACACIA SEEDS

SAROĞLU Ö., AÇAN B. G., TOKER Ö. S., ARICI M.

International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.104, (Özet Bildiri) Sürdürülebilir Kalkınma

11. EFFECT OF HEAT TREATMENT ON RHEOLOGICAL PROPERTIES OF ACTOMYOSIN

AHHMED A., ÖZMEN D., Bursa K., TOKER Ö. S., Sakata R.

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.74, (Tam Metin Bildiri)

12. Pasting properties of high amylose starch at various process conditions

Karakelle B., Toker Ö. S.

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 - 21 Ekim 2018, ss.139, (Özet Bildiri)

13. INVESTIGATION OF LAOS BEHAVIOR OF XANTHAN AND LOCUST BEAN GUM

Özmen D., Toker Ö. S.

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.102, (Tam Metin Bildiri)

14. Rheological Characterization of Caramelized Chocolate

Akbaş N., Toker Ö. S.

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 - 21 Ekim 2018, ss.66, (Özet Bildiri)

15. Fruits as carrier for probiotic bacteria: survival of Lactobacillus paracasei and Lactobacillus GG in persimmon fruit

AKMAN P. K., TÖRNÜK F., TOKER Ö. S.

European Biotechnology Congress, Athens, Yunanistan, 26 - 28 Nisan 2018, cilt.280, sa.30, (Özet Bildiri)

16. Usage of Invertase Enzyme in Fondant Production: The Effect of Concentration on Quality Parameters

METİN YILDIRIM R., TOKER Ö. S., Akbaş N., ÖZÜLKÜ G., Yaman M.

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Kıbrıs (Kktc), 19 Nisan 2018, ss.383, (Tam Metin Bildiri)

17. Using Seeding Technique in Synbiotic White Chocolate Including Lactobacillus acidophilus, LowDP Inulin and Maltitol

TOKER Ö. S., Akçiçek A., Genç Polat D., KONAR N., YETİM H.

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 19 - 21 Nisan 2018, (Özet Bildiri) Sürdürülebilir Kalkınma

18. Usage invertase enzyme in fondant production: the effect of concentration on quality parametres

Özcan Ö., Metin Yıldırım R., TOKER Ö. S., Akbaş N., ÖZÜLKÜ G., YAMAN M.

The 4th international symposium on ”traditional foods from adriatic to caucasus”, Girne, Kıbrıs (Kktc), 19 - 21 Nisan 2018, (Özet Bildiri)

19. Replacement of Sugar and Wheat Flour with Grape Marc in Cake Formulation: Effect on Textural Properties

METİN YILDIRIM R., Işık G., Bursa K., TOKER Ö. S., Palabıyık İ., ÖZÜLKÜ G.

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Kıbrıs (Kktc), 19 Nisan 2018, ss.242, (Tam Metin Bildiri)

20. Usage Possibilities of Microalgae as a Natural Colorant in Ice Cream Formulation

Kılıçlı M., DURMAZ Y., TOKER Ö. S., KONAR N., PALABIYIK İ., Tamtürk F.

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 19 - 21 Nisan 2018, (Özet Bildiri)

21. Effect of Thermosonication Process on Quality Parameters of Apple Juice During Shelf Life

Demirtaş C., Başlar M., Toker Ö. S.

Third Internatioanl Conference on Advances in Mechanical Engineering: ICAME 2017, İstanbul, Türkiye, 19 Aralık 2017, ss.542-546, (Tam Metin Bildiri)

22. Effect of Thermosonication Process on Quality Parameters of Apple Juice During Shelf Life

Demirtaş C., Başlar M., Toker Ö. S.

ICAME2017, İstanbul, Türkiye, 19 - 21 Aralık 2017, ss.542-546, (Tam Metin Bildiri)

23. Rheological and Textural Properties of Compound Chocolate: The Effect of Different Vegetable Oils and Their Concentrations

TOKER Ö. S., SAĞDIÇ O., Dağlıoğlu O., Konar N., Taşan M., Şener D.

IFT, Chicago, Amerika Birleşik Devletleri, 11 Temmuz 2016, ss.1, (Özet Bildiri)

24. Optimization of solid-phase microextraction conditions of isomalt containing milk chocolate: Response surface method approach

Oba Ş., TOKER Ö. S., Rasouli Pirouzian H.

International Conference on Agriculture, Forest, Food Science and Technologies, Nevşehir, Türkiye, 15 Mayıs 2017, ss.889, (Özet Bildiri)

25. SOME PROPERTIES OF COLOCASIA ESCULENTA (TARO) STARCH AS A FUNCTIONAL COMPONENT

Yasar B., ARICI M., TOKER Ö. S.

I. International Congress on Medical and Aromatic Plants "Natural and Healthy Life", Konya, Türkiye, 10 Mayıs 2017, ss.757, (Tam Metin Bildiri)

26. EFFECT OF DIFFERENT HYDROCOLLOIDS ON THE PASTING PROPERTIES OF TARO (COLOCASIA ESCULENTA L. SCHOTT)FLOUR

ARICI M., Yasar B., ARICI M.

I. International Congress on Medical and Aromatic Plants "Natural and Healthy Life", Konya, Türkiye, 10 Mayıs 2017, ss.372, (Tam Metin Bildiri)

27. Rheological Properties of Dextrans Produced by Leuconostoc mesenteroides Isolated from Different Molasses

TOKER Ö. S., Özkaya T., SAĞDIÇ O.

15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.166, (Özet Bildiri)

28. Effect of Honey Powder on the Rheological Properties of Different Gums

Kurt A., Konar N., TOKER Ö. S., Kahyaoğlu T.

2nd Congress on Food Structure & Design, Antalya, Türkiye, 26 Kasım 2017, ss.145, (Özet Bildiri)

29. Detection of Adulteration of Orange Juice Adulterated with Grapefruit, Mandarin, Apple and Grape Juices using ATR-FTIR Spectroscopy

ÖZÜLKÜ G., METİN YILDIRIM R., TOKER Ö. S., Cebi N., DURAK M. Z., ARICI M.

II. International Turkic World Conference on Chemical Sciences and Technologies, Üsküp, Makedonya, 26 Ekim 2016, ss.164, (Tam Metin Bildiri)

30. An Initial Study for Detection of Sugar Adulterants in Mulberry Pekmez by Using Fourier Transform Infrared Spectroscopy

DURAK M. Z., TOKER Ö. S., Cengiz M. F.

2nd Congress on Food Structure & Design, Antalya, Türkiye, 26 Ekim 2016, ss.121-122, (Özet Bildiri)

31. Rheological properties of gelatins extracted from gilt head bream

Tekle Ş., SAĞDIÇ O., TOKER Ö. S., Baltacı C.

2nd Congress on Food Structure & Design, Antalya, Türkiye, 26 Ekim 2016, ss.168-169, (Özet Bildiri)

32. The Importance of Hydrocolloids in Confectionery Products

TOKER Ö. S., Konar N., SAĞDIÇ O.

2nd Congress on Food Structure & Design, Antalya, Türkiye, 26 Ekim 2016, ss.176-177, (Özet Bildiri)

33. Gölevez (Colocasia esculenta L. Schott) Ununun Ekmek Üretiminde Kullanılması

Arıcı M., Yaşar B., Özülkü G., Metin Yıldırım R., Toker Ö. S.

TÜRKİYE 12. GIDA KONGRESİ, Edirne, Türkiye, 5 - 07 Ekim 2016, ss.252, (Özet Bildiri)

34. Farklı DP (veya MW) Sahip İnulin Kaplama Çikolatada Enerji Düzeyinin Azaltılması ve Lif Oranının Arttırılması Amacı ile Kullanım Olanaklarının Belirlenmesi

Göktaş H., Konar N., Toker Ö. S., Sağdıç O.

Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016, ss.731, (Özet Bildiri)

35. Improvement Functionality of Bread With Olive Pulp Powder

ARICI M., Cakir E., ÖZÜLKÜ G., TOKER Ö. S., METİN YILDIRIM R.

IFT Annual Meeting, Chicago, Amerika Birleşik Devletleri, 16 Temmuz 2016, (Tam Metin Bildiri)

36. Resistant Starch Content of Taro (Colocasia esculenta L. Schott) Flour Drying at Different Conditions

ARICI M., METİN YILDIRIM R., ÖZÜLKÜ G., TOKER Ö. S., Yasar B.

IFT Annual Meeting, Chicago, Amerika Birleşik Devletleri, 16 Temmuz 2016, (Tam Metin Bildiri)

37. Production of Sugar-free Milk Chocolate using ß-V Seed Crystals

Goktas H., Konar N., Toker O., SAĞDIÇ O.

15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.97, (Özet Bildiri) Sürdürülebilir Kalkınma

38. Investigating the Usage Possibilities of Different Oils in Formulation of Compound Chocolate Considering Melting and Color Porperties

TOKER Ö. S., Şener D., SAĞDIÇ O., Dağlıoğlu O., Konar N., Taşan M., et al.

15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.209, (Özet Bildiri)

39. Textural and Sensory Properties of Jellies: Effect of Glucose Syrup and Sucrose Concentration

Özcan Ö., TOKER Ö. S., Mutlu Z., SAĞDIÇ O., Akbaş N., Çelik G., et al.

15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.208, (Özet Bildiri)

40. Functional Chocolate and Chocolate Products: Reality or Fiction

Genç Polat D., TOKER Ö. S., Oba Ş., Konar N., SAĞDIÇ O., Artık N.

15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.96, (Özet Bildiri)

41. Using some hydrocolloids in milk chocolate as prebiotic agent: Interaction between process conditions and rheological parameters

Toker O. S., Genc Polat D., Ozhan B., Poyrazoglu E., Artik N., SAĞDIÇ O.

2nd Food Structure and Functionality Forum Symposium, From Molecules to Functionality 28 February – 2 March 2016, 01 Mart 2016, (Tam Metin Bildiri)

42. Production of Antimicrobial Honey Based Nanofibers by Electrospinning

DURAK M. Z., Toptaş H., Kaymaz H., TOKER Ö. S.

First International Conference on Applied Chemistry, 18 - 19 Kasım 2015, (Özet Bildiri)

43. Determination of functionality of exopolysaccharide (EPS) producing probiotic cultures on technological and physicochemical properties of ice cream

YILMAZ M. T., Toker Ö. S., Dertli E., Tatlisu N. B., Sagdic O., Arici M.

2014 Annual Conference & Exhibition Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, İstanbul, Türkiye, 14 Kasım 2014, ss.41-47, (Tam Metin Bildiri)

44. Bioactivity and Chemical Properties of Rose Hip Molasses

US A. A., TOKER Ö. S., SAĞDIÇ O.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 01 Ekim 2015, ss.486, (Tam Metin Bildiri)

45. Rheological properties of compound chocolate refined at different levels

TOKER Ö. S., Şener D., SAĞDIÇ O., Zorlucan F. T., Dağlıoğlu O., Konar N.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus, Sarajevo, Bosna-Hersek, 01 Ekim 2015, ss.143, (Özet Bildiri)

46. Reduction of salt as an ancient ingredient in processed foods

Dağlıoğlu O., Geçgel Ü., Güner K. G., TOKER Ö. S.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus, Sarajevo, Bosna-Hersek, 01 Ekim 2015, ss.628, (Özet Bildiri)

47. Optimization of Pectin Extraction Conditions From Sugar Beet Pulp: Response Surface Methodology Approach

Dertli E., YILMAZ M. T., Toker Ö. S.

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosna-Hersek, 01 Ekim 2015, ss.12-17, (Tam Metin Bildiri)

48. Steady State Rheological Properties of Rose Hip Molasses: Effect of Temperature

SAĞDIÇ O., TOKER Ö. S., US A. A., ARICI M.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 01 Ekim 2015, ss.329, (Tam Metin Bildiri)

49. Optimization of Pectin Extraction Conditions From Sugar Beet Pulp Response SurfaceMethodology Approach

muslu a., DERTLİ E., YILMAZ M. T., TOKER Ö. S.

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015

50. Effect of ball mill mixing rate and time on the rheological properties of compound chocolate

TOKER Ö. S., Zorlucan T. F., Dağlıoğlu O., Şener D., Konar N., SAĞDIÇ O.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus, Sarajevo, Bosna-Hersek, 01 Ekim 2015, ss.412, (Özet Bildiri)

51. Olive paste powder potential ingredient for increasing functionality of many traditional foods

İÇYER N. C., TOKER Ö. S., KARASU S., TÖRNÜK F., ARICI M., SAĞDIÇ O.

The 3rd international symposium on traditional foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, ss.572, (Özet Bildiri)

52. Steady Dynamic and Time Dependent Rheological Properties of Sour Orange Sauce

İÇYER N. C., TOKER Ö. S., KARASU S., TÖRNÜK F., ARICI M., BOZKURT F., et al.

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 Ekim 2015, ss.370, (Özet Bildiri)

53. The Effect of Cephalaria syriaca Addition on Bread Volume

İÇYER N. C., TOKER Ö. S., KARASU S., TÖRNÜK F., ARICI M., BOZKURT F., et al.

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 Ekim 2015, ss.74, (Özet Bildiri)

54. Using inulin to develop prebiotic milk chocolate: Stability under various process conditions

Konar N., Ozhan B., TOKER Ö. S., SAĞDIÇ O., Poyrazoğlu E. S., Artık N.

International Scientific Conference on Probiotics and Prebiotics IPC 2015, Budapeşte, Macaristan, 23 Haziran 2015, ss.83, (Özet Bildiri)

55. Nano- and microencapsulation of honey by electrospinning technique

Beşir A., TOKER Ö. S., DURAK M. Z., Kahyaoğlu T.

From Hive to Table 2015, İstanbul, Türkiye, 21 Mayıs 2015, ss.75, (Özet Bildiri)

56. Methods of detection of honey edalturation Their advantages and disadvantages

TOKER Ö. S., DURAK M. Z., SAĞDIÇ O., ARICI M., TÖRNÜK F.

International Congress on Safety and Authenticity of Bee Products, İstanbul, Türkiye, 21 - 22 Mayıs 2015, ss.72, (Özet Bildiri)

57. Vakumlu Ortamda Ultrases Yardımıyla Etlerin Kurutulması

Başlar M., Kılıçlı M., Toker Ö. S., Sağdıç O., Arıcı M.

Pamukkale Gıda sempozyumu III, Denizli, Türkiye, 13 - 15 Mayıs 2015, ss.43, (Özet Bildiri)

58. İncir posası katılarak üretilen ekmeklerin biyoaktif özelliklerinin belirlenmesi

Yıldırım R. M., Özülkü G., Çakır E., Törnük F., Toker Ö. S., Sağdıç O., et al.

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Türkiye, 28 - 30 Nisan 2015, ss.391, (Özet Bildiri)

59. Farklı soğuk pres yağ atıklarının fizikokimyasal özellikleri

Toker Ö. S., Karaman S., Karasu S., Törnük F., Geçgel Ü., Sağdıç O., et al.

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Türkiye, 28 - 30 Nisan 2015, ss.389, (Özet Bildiri)

60. Optimization of Solvent for Phenolic Compounds of Tulip: Mixture Desing Approach

UÇAK G., ARICI M., SAĞDIÇ O., TOKER Ö. S.

2nd International Conference on Agricultural and Food Engineering, Kuala Lumpur, Malezya, 01 Aralık 2014, ss.9, (Tam Metin Bildiri)

61. Viscoelastic rheological propeties of salvia gum

YILMAZ M. T., Toker Ö. S., Sağdıç O., Özçelik G., Karaman S., Tulucu E.

1st Congress on Food Structure Design, Porto, Portekiz, 15 Kasım 2014, ss.12-17, (Tam Metin Bildiri)

62. Steady and time dependent rheological properties of Salvia gum

YILMAZ M. T., Sagdic O., Özçelik G., Toker Ö. S., Karaman S., tulukcu E.

1st Congress on Food Structure Design, Porto, Portekiz, 15 Kasım 2014, ss.85-88, (Tam Metin Bildiri)

63. Pectin and modified pectin derivates as stabilisers and emerging bioactive polysaccharides

YILMAZ M. T., Dertli E., Toker O. S., Bozkurt F.

International Mesopotamia Agriculture Congress, Diyarbakır, Türkiye, 22 Eylül 2014, ss.69-72, (Tam Metin Bildiri)

64. Chemical and Functional Properties of Cold Press Oil By-products

TOKER Ö. S., KARAMAN S., KARASU S., TÖRNÜK F., SAĞDIÇ O., Geçgel Ü., et al.

International Mesopotamia Agriculture Congress, Diyarbakır, Türkiye, 22 Eylül 2014, ss.258-259, (Tam Metin Bildiri)

65. Effects of incorporation of pomegranate peel phenolics into ice cream

Erdoğan F., Dinç M., Aslan D., TOKER Ö. S., Karaman S., Çam M.

NAFI 2014 International Food Congress, İzmir, Türkiye, 26 Mayıs 2014, ss.229, (Tam Metin Bildiri)

66. Pomegranate seed oil: Shelf life prediction, microencapsulation and utilization in ice cream production

TOKER Ö. S.

NAFI 2014 International Food Congress, İzmir, Türkiye, 26 Mayıs 2014, ss.76, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

67. Farklı menengiç ekstraktlarının yağ asidi profillerinin belirlenmesi

UÇAK G., DURAK M. Z., TOKER Ö. S., TÖRNÜK F., ARICI M.

4. Geleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014, ss.438, (Özet Bildiri)

68. Time dependent viscosity profile of incir uyutması dessert: Effect of fig concentration

Karaman S., Toker O. S., YILMAZ M. T., Eroglu Z., Dogan M.

9th Annual European Rheology Conference, Karlshrue, Almanya, 08 Nisan 2014, ss.12-17, (Tam Metin Bildiri)

69. Detection of honey adulteration by fructose and saccharose syrups using steady, dynamic and creep rheological analysis

Toker Ö. S., Yılmaz M. T., Karaman S., Sagdic O., Arıcı M.

9th Annual European Rheology Conference, Karlsruhe, Almanya, 08 Nisan 2014, ss.74-75, (Özet Bildiri)

70. Rheological characterization of creamed honey

Toker O. S., YILMAZ M. T., Karaman S.

9th Annual European Rheology Conference, Karlshrue, Almanya, 08 Nisan 2014, ss.85-88, (Tam Metin Bildiri)

71. Microbiological, Steady and Dynamic Rheological of Boza Sampes: Temperature Sweep Tests and Applicability of Cox-Merz Rule

ARICI M., ersöz n. b., TOKER Ö. S., YILMAZ M. T., CANKURT H., DURAK M. Z., et al.

2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24 - 26 Ekim 2013, (Özet Bildiri)

72. Textural and sensory properties of the sun dried and sulphur treated dried appricot

Yurt B., Baştürk A., Yildiz Ö., Ceylan M., TOKER Ö. S.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Makedonya, 24 Ekim 2013, ss.350, (Özet Bildiri)

73. Textural and sensory characteristics of the kars kashar cheese ripened at different periods

Basturk A., Yurt B., Ceylan M., TOKER Ö. S.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Üsküp, Makedonya, 24 Ekim 2013, ss.94, (Tam Metin Bildiri)

74. Diversity in meat textural and quality parameters of dromedary camel.

AHHMED A., Karaman S., TOKER Ö. S., Kaneko G., Ushio H., Sakata R., et al.

In Proceeding of the 59th International congress of Meat Science and Technology,, İzmir, Türkiye, 18 Ağustos 2013, ss.91-94, (Tam Metin Bildiri)

75. Elma Lifi İlavesinin Buğday Cipsi Hamurunun Viskoelastik Özellikleri Üzerine Etkisi

Karaman S., Yuksel F., Toker Ö. S., Yilmaz M. T., Dogan M., Kayacier A.

11. Gıda Kongresi, Hatay, Türkiye, 10 Ekim 2012, ss.184, (Özet Bildiri)

76. Kaşar peynirine uygulanan farklı gerilim uygulamalarının ürünün viskoelastik özellikleri üzerine etkisi

Toker Ö. S., Karaman S., Doğan M., Kayacıer A., Yılmaz M. T.

Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.282

77. Yenilebilir Sütlü Buza İlave Edilecek Turna Gagası (Geraniaceae erodium Sp) Ekstrakt Konsantrasyonunun SAW (Simple Additive Weighting) Yöntemi ile Belirlenmesi.

Güraslan D., TOKER Ö. S., Doğan M.

11. Gıda Kongresi, Hatay, Türkiye, 10 Ekim 2012, ss.267, (Özet Bildiri)

78. Pekmez veTahin Karışım Modelinin Viskoelastik Özelliklerinin Belirlenmesi.

Dogan M., Ersöz N. B., Karaman S., TOKER Ö. S., Kayacier A.

11. Gıda Kongresi, Hatay, Türkiye, 10 Ekim 2012, ss.281, (Özet Bildiri)

79. The Effects Of Inulin Addition On Content Of 5-Hmf And Physicochemical Properties Of The Model Caramel

TOKER Ö. S., Dogan M.

11th International Symposium on the Maillard Reaction (ISMR), Nance, Fransa, 15 Eylül 2012, ss.1, (Özet Bildiri)

80. Rheological Characterisation Of Rice Milk Ice Cream Mix Effect Of Temperature

Dogan M., Ersöz N. B., TOKER Ö. S.

ICR 2012,The XVIth International Congress on Rheology, Nance, Fransa, 15 Eylül 2012, ss.1, (Özet Bildiri)

81. 5-Hydroxymethylfurfural (5-Hmf) Content Of Different Food Groups In Turkey

Dogan M., TOKER Ö. S., Sarıoğlu K., Ersöz N.

11th International Symposium on the Maillard Reaction (ISMR), Nance, Fransa, 15 Eylül 2012, ss.55, (Özet Bildiri)

82. Effect Of Broccoli Juice On Rheological And Textural Properties Of Mellorine

Öztürk G., Doğan M., TOKER Ö. S.

ICR 2012,The XVIth International Congress on Rheology, Lizbon, Portekiz, 05 Ağustos 2012, ss.1, (Özet Bildiri)

83. Rheologıcal Properties Of The Salep Drink Containing Potato Or Modified Potato Starch

Bulut M., Dogan M., TOKER Ö. S.

ICR 2012,The XVIth International Congress on Rheology, Lizbon, Portekiz, 05 Ağustos 2012, ss.95, (Özet Bildiri)

84. Dynamic And Steady Rheological Properties Of Hazelnut, Pumpkin And Gilaburu Seeds Oils

Oğuzman K., Dogan M., TOKER Ö. S.

ICR 2012,The XVIth International Congress on Rheology, Lizbon, Portekiz, 05 Ağustos 2012, ss.100, (Özet Bildiri) Sürdürülebilir Kalkınma

85. Analitik hiyerarşi proses (AHP) yöntemi kullanılarak duyusal analiz sonuçlarının değerlendirilmesi.

Ersöz N., TOKER Ö. S., Dogan M., Şenyiğit E.

III. Geleneksel Gıdalar Sempozyumu, Konya, Türkiye, 10 Mayıs 2012, ss.798, (Tam Metin Bildiri)

86. Physicochemical, sensorial and textural characterisitcs of ice cream enriched with persimmon pureE

Karaman S., TOKER Ö. S., Yuksel F., Kayacıer A., Dogan M.

6th International Symposium on Food Rheology and Structure - ISFRS 2012, Zürih, İsviçre, 10 Nisan 2012, ss.175, (Özet Bildiri)

87. Steady shear rheological properties and textural characteristics of yoghurt/molasses blends

YILMAZ M. T., EROGLU A., TOKER Ö. S., Bayrampas K., Eroğlu Z.

9th Annual European Rheology Conference, Karlsruhe, Almanya, 08 Nisan 2012, ss.45-52, (Tam Metin Bildiri)

88. Textural and sensory analyses of cream cheese

Dogan M., TOKER Ö. S., Ersöz N. B., Öztürk G.

4th International Congress on Food and Nutrition, İstanbul, Türkiye, 12 Ekim 2011, ss.126, (Özet Bildiri)

89. The textural and chemical properties of prebiotic butter: effect of storage time.

Dogan M., Sarıoğlu K., Kayacıer A., Göksel M., Oral R. A., TOKER Ö. S.

4th International Congress on Food and Nutrition, İstanbul, Türkiye, 12 Ekim 2011, ss.100, (Özet Bildiri)

90. Traditional Turkish menengic (Pistacia terebinthus) cofee

Dogan M., TOKER Ö. S., Ersöz N.

4th International Congress on Food and Nutrition, İstanbul, Türkiye, 12 Ekim 2011, ss.42, (Tam Metin Bildiri)

91. Rheological and chemical properties of prebiotic butter cream: effect of storage time

Dogan M., Sarıoğlu K., Kayacıer A., Göksel M., Oral R. A., TOKER Ö. S.

IbeReo 2011, Rheology Trends: from nano to macro systems, İstanbul, Türkiye, 12 Ekim 2011, ss.100, (Özet Bildiri)

92. Steady, dynamic and creep analysis of cheese spread: Effect of different temperatures

Dogan M., Ersöz N. B., TOKER Ö. S.

IbeReo2011, Rheology Trends: from nano to macro systems, Lizbon, Portekiz, 07 Eylül 2011, ss.15, (Özet Bildiri)

93. Effect of concentration of inulin on rheological properties of model instant hot chocolate beverage

Doğan M., TOKER Ö. S., Göksel M.

The International Food Congress \"Novel Approaches in Food Industry\", İzmir, Türkiye, 26 Mayıs 2011, ss.175, (Tam Metin Bildiri)

94. Effect of different sugar/acid combinations on rheological properties of caramel samples

Doğan M., TOKER Ö. S., Oral R. A., Sarıoğlu K.

The International Food Congress \"Novel Approaches in Food Industry\", İzmir, Türkiye, 26 Mayıs 2011, ss.174, (Tam Metin Bildiri)

95. Prediction of fatty acid compositions of vegetable oils by adaptive neuro fuzzy inference system based on rheological measurements.

TOKER Ö. S., Yalçın H., Doğan M.

The International Food Congress \"Novel Approaches in Food Industry\", İzmir, Türkiye, 26 Mayıs 2011, ss.211, (Tam Metin Bildiri)

96. Effect of fatty acid composition on the dynamic and steady rheological properties of vegetable oils

Yalçın H., TOKER Ö. S., Doğan M.

The International Food Congress \"Novel Approaches in Food Industry\", İzmir, Türkiye, 26 Mayıs 2011, ss.82, (Tam Metin Bildiri)

97. Gıda Güvenliği Bakımından Kükürtlü Kuru Kayısı

Yurt B., Yıldız Ö., TOKER Ö. S., Akyüz N.

2. Gıda Güvenliği Kongresi, İstanbul, Türkiye, 09 Aralık 2010, ss.76, (Özet Bildiri) Sürdürülebilir Kalkınma

98. Synergy effect of some hydrocolloids on rheological properties of model instant hot chocolate beverage

Doğan M., TOKER Ö. S.

1st International Congress on Food Technology, Antalya, Türkiye, 03 Kasım 2010, ss.121, (Özet Bildiri)

Kitaplar 5

1. Modification of Food Powders

Kian-Pour N., Özmen D., Toker Ö. S.

Food Powders Properties and Characterization, Ertan Ermiş, Editör, Springer-Verlag , Basel, ss.125-153, 2021 Sürdürülebilir Kalkınma

2. A Novel Delivering Agent for Bioactive Compounds: Chewing Gum

Palabıyık İ., Rasouli Pirouzian H., Konar N., Toker Ö. S.

Bioactive Molecules in Food, Jean-Michel Mérillon,K.G. Ramawat, Editör, Springer, London/Berlin , Berlin, ss.1559-1596, 2019

3. Abstract Book of the International Symposium on Food Rheology and Texture

Altay F. (Editör), Toker Ö. S. (Editör), Dede S. (Editör)

Istanbul Technical University Press, İstanbul, 2018

4. PART I: FUNCTIONAL FOOD PRODUCTION AND HUMAN HEALTH Importance of Chocolates in Functional Foods: Formulation, Production Process, and Potential Health Benefits

Konar N., Toker Ö. S., Palabıyık İ., Oba Ş., Sağdıç O., Polat D. G.

Bioprocessing Technology in Food and HealthPotential Applications and Emerging Scope, Deepak Kumar VermaAmi R. Patel, Prem Prakash Srivastav,, Editör, Apple Academic Press Inc., Oakville, ss.3-45, 2018

5. Ultrasonic Applications for Food Dehydration

Başlar M., Toker Ö. S., Karasu S., Tekin Z. H., Yıldırım H. B.

Handbook of Ultrasonics and Sonochemistry, Muthupandian Ashokkumar, Editör, Springer, London/Berlin , Singapore, ss.1247-1270, 2016

Metrikler

Yayın

333

Yayın (WoS)

136

Yayın (Scopus)

192

Atıf (WoS)

1745

H-İndeks (WoS)

Atıf (Scopus)

4344

H-İndeks (Scopus)

Atıf (Scholar)

920

H-İndeks (Scholar)

Atıf (Diğer Toplam)

Proje

Fikri Mülkiyet

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler