Metrikler
Yayın
351
Açık Erişim
26
BM Sürdürülebilir Kalkınma Amaçları
Duyurular & Dokümanlar
Ders Notu
GDM3302-SÜT ENDÜSTRİSİ YAN ÜRÜNLERİ
Ders Notu
15.05.2026
GDM3302-SÜT ENDÜSTRİSİ YAN ÜRÜNLERİ
GDM3302-ET ENDÜSTRİSİ YAN ÜRÜNLERİ
Ders Notu
15.05.2026
GDM4302-CONFECTIONERY 1
Ders Notu
15.05.2026
GDM4302-COFECTIONERY 2
Ders Notu
15.05.2026
GDM4302-COFECTIONERY 2
GDM3302-TAHIL YAN ÜRÜNLERİ
Ders Notu
11.04.2026
GDM3302-SEBZE YAN ÜRÜNLERİ
Ders Notu
11.04.2026
GDM4302-QUALITY PROPERTIES OF CHOCOLATE AND CHOCOLATE PRODUCTS
Ders Notu
7.04.2026
GDM4302_QUALITY PROPERTIES OF CHOCOLATE AND CHOCOLATE PRODUCTS
GDM3302-MEYVE ENDÜSTRİ YAN ÜRÜNLERİ
Ders Notu
7.04.2026
GDM4302-COCOA PRODUCTION
Ders Notu
30.03.2026
GDM4302-INGREDIENTS OF CHOCOLATE
Ders Notu
30.03.2026
GDM4302-CHOCOLATE PRODUCTION
Ders Notu
30.03.2026
GDM3302-GIDA ENDÜSTRİSİNDE SÜRDÜRÜLEBİLİRLİK GİRİŞ
Ders Notu
30.03.2026
GDM3302-YAĞ ENDÜSTRİSİ YAN ÜRÜNLERİ
Ders Notu
30.03.2026
GDM3302-FIRINCILIK ENDÜSTRİSİ YAN ÜRÜNLERİ
Ders Notu
30.03.2026
GDM5109-ARAŞTIRMA SÜRECİ
Ders Notu
30.03.2026
GDM5109-GENEL KAVRAMLAR
Ders Notu
30.03.2026
Kakao, Çikolata ve Şekerleme Teknolojisi Ders İçeriği
Ders Notu
5.03.2026
Gıda Endüstrisinde Sürdürülebilirlik Ders İçeriği
Ders Notu
3.03.2026
Dosya İndir
Eğitim Bilgileri
2012 - 2016
2012 - 2016Doktora
Namık Kemal Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Türkiye
2009 - 2012
2009 - 2012Yüksek Lisans
Erciyes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Türkiye
2003 - 2008
2003 - 2008Lisans
Orta Doğu Teknik Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Türkiye
Yaptığı Tezler
2016
2016Doktora
Çikolata Kaplama Formülasyonunda Kullanılan Bitkisel Yağ Tipi ve İçeriğinin Optimizasyonu
Namık Kemal Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği
2012
2012Yüksek Lisans
Farklı Gıdalarda 5-HMF Düzeyinin Belirlenmesi ve Riskli Bulunan Gıdaların 5-HMF İçeriğinin Farklı Yöntemler Kullanılarak Azaltılma Olanaklarının Araştırılması
Erciyes Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği
Yabancı Diller
B2 Orta Üstü
B2 Orta Üstüİngilizce
Sertifika, Kurs ve Eğitimler
2014
2014Reoloji Eğitimi
Eğitim Yönetimi ve Planlama
Anton Paar
Araştırma Alanları
Gıda Mühendisliği
Gıda Teknolojisi
Şeker, Şurup, Nişasta, Şekerleme Teknolojisi
Kakao ve Çikolata Ürünleri Teknolojisi
Akademik Faaliyetlere Dayalı Araştırma Alanları
Avesis Araştırma Alanları
WoS Araştırma Alanları
Scopus Araştırma Alanları
Akademik Ünvanlar / Görevler
2025 - Devam Ediyor
2025 - Devam EdiyorProf. Dr.
Yıldız Teknik Üniversitesi, Kimya-Metalurji Fakültesi, Gıda Mühendisliği Böl.
2020 - 2025
2020 - 2025Doç. Dr.
Yıldız Teknik Üniversitesi, Kimya-Metalurji Fakültesi, Gıda Mühendisliği Böl.
2018 - 2020
2018 - 2020Dr. Öğr. Üyesi
Yıldız Teknik Üniversitesi, Kimya-Metalurji Fakültesi, Gıda Mühendisliği Böl.
2017 - 2018
2017 - 2018Yrd. Doç. Dr.
Yıldız Teknik Üniversitesi, Kimya-Metalurji Fakültesi, Gıda Mühendisliği Böl.
2013 - 2017
2013 - 2017Araştırma Görevlisi
Yıldız Teknik Üniversitesi, Kimya-Metalurji Fakültesi, Gıda Mühendisliği Böl.
2012 - 2013
2012 - 2013Araştırma Görevlisi
Iğdır Üniversitesi, Mühendsilik Fakültesi, Gıda Mühendisliği
2010 - 2012
2010 - 2012Araştırma Görevlisi
Erciyes Üniversitesi, Mühendsilik Fakültesi, Gıda Mühendisliği
2009 - 2010
2009 - 2010Araştırma Görevlisi
Iğdır Üniversitesi, Mühendsilik Fakültesi, Gıda Mühendisliği
Yönetilen Tezler
2019
2019Yüksek Lisans
GIDA ENDÜSTRİSİNDE KULLANILAN BAZI HİDROKOLLOİDLERİN DOĞRUSAL OLMAYAN BÖLGEDEKİ REOLOJİK DAVRANIŞLARININ İNCELENMESİ
Toker Ö. S. (Danışman)
D.ÖZMEN(Öğrenci)
2019
2019Yüksek Lisans
Farklı proses koşullarının karamelize çikolatanın kalite özelliklerine etkisi
Toker Ö. S. (Danışman)
N.AYDIN(Öğrenci)
2019
2019Yüksek Lisans
Proses koşullarının farklı oranlarda amiloz/amilopektin içeren nişastaların jelleşme davranışına etkisi
Toker Ö. S. (Danışman)
B.KARAKELLE(Öğrenci)
2018
2018Yüksek Lisans
Termosonikasyon UygulamasınınElma Suyunun Kalite Özellikleri VE Raf Ömrü Üzerine Etkisi
Toker Ö. S. (Danışman)
C.Demirtaş(Öğrenci)
Makaleler
Tümü (226)
SCI-E, SSCI, AHCI (212)
SCI-E, SSCI, AHCI, ESCI (216)
ESCI (3)
Scopus (215)
TRDizin (12)
Diğer Yayınlar (3)
2026
20261. Enhancing quinoa protein properties: Pulsed electric fields as a sustainable green innovation for structural and functional excellence
Farahmand A., Naji-Tabasi S., Ghorani B., Emadzadeh B., Modiri-Dovom A., TOKER Ö. S.
Innovative Food Science and Emerging Technologies
, cilt.109, 2026 (SCI-Expanded, Scopus)
2026
20262. A review of the use of natural pigments in multilayer and composite films for intelligent biodegradable food packaging
Yildirim-Yalcin M., Kemerli-Kalbaran T., Ceyhan T., Mojtahedi E., Olcay H. S., ŞAHİN SEVGİLİ S., et al.
Progress in Organic Coatings
, cilt.213, 2026 (SCI-Expanded, Scopus)
2026
20263. Monitoring of cocoa quality and conching, tempering, cooling processes in chocolate production with FTIR spectroscopy
Küçükduman Y., Korkmaz İ. D., Çiftçi H. G., Argün S., Bilge Özel G., Taştan Ülkü Ö., et al.
Journal of Food Measurement and Characterization
, cilt.20, sa.4, ss.5128-5139, 2026 (SCI-Expanded, Scopus)
2026
20264. Comprehensive life cycle assessment of cocoa and chocolate supply chains: Environmental sustainability perspectives
KONAR N., Fidan M., Palabiyik I., ATALAR İ., TOKER Ö. S.
Trends in Food Science and Technology
, cilt.169, 2026 (SCI-Expanded, Scopus)
2026
20265. Life cycle hotspots in chocolate production: Ingredient formulation, processing technologies, and pathways toward sustainable confectionery systems
KONAR N., Fidan M., ATALAR İ., Palabiyik I., ŞANLI T., Marasli S., et al.
Science of the Total Environment
, cilt.1018, 2026 (SCI-Expanded, Scopus)
2026
20266. 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
, cilt.63, sa.2, ss.392-400, 2026 (SCI-Expanded, Scopus)
2026
20267. Characterization of the properties of modified avocado seed starches by heat-moisture treatment, cross-linking and oxidation and their applications in packaging film
Yildirim-Yalcin M., Ceyhan T., Olcay H. S., ÖZMEN D., TOKER Ö. S.
International Journal of Biological Macromolecules
, cilt.340, 2026 (SCI-Expanded, Scopus)
2026
20268. 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
, cilt.66, sa.6, ss.1155-1171, 2026 (SCI-Expanded, Scopus)
2025
20259. Comparative life cycle assessment of deep frying and tunnel drying in instant noodle manufacturing: Environmental trade-offs and hotspot identification
Fidan M., KONAR N., ATALAR İ., Palabiyik I., Güner C., Basdogan H., et al.
Science of the Total Environment
, cilt.1008, 2025 (SCI-Expanded, Scopus)
2025
202510. Developing Low-Calorie Marshmallow Products Using Polyols and Soluble Fibers as Substitutes for Mono- and Disaccharides
Palabiyik I., Albaş M. G., Erşahin E., TOKER Ö. S., KONAR N., Şentürk B., et al.
ACS Omega
, cilt.10, sa.39, ss.45124-45131, 2025 (SCI-Expanded, Scopus)
2025
202511. 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, Scopus)
2025
202512. 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, Scopus)
2025
202513. Post-disaster impacts on food security and nutritional demands of vulnerable groups
Basyigit B., Karimidastjerd A., ÇETİNKAYA T., Zeynep Bakkal L., Basdogan H., Elmas N., et al.
Environmental Research Communications
, cilt.7, sa.9, 2025 (SCI-Expanded, Scopus)
2025
202514. 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, Scopus)
2025
202515. 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, Scopus)
2025
202516. 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, Scopus)
2025
202517. 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, Scopus)
2025
202518. 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, Scopus)
2025
202519. 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, Scopus)
2025
202520. 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, Scopus)
2025
202521. 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, Scopus)
2025
202522. 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, Scopus)
2025
202523. 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, Scopus)
2025
202524. 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, Scopus)
2025
202525. 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, Scopus)
2025
202526. 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, Scopus)
2025
202527. 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, Scopus)
2025
202528. 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 (TRDizin)
2025
202529. 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, Scopus)
2025
202530. 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, Scopus)
2025
202531. 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
, cilt.41, sa.9, ss.3210-3233, 2025 (SCI-Expanded, Scopus)
2025
202532. 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, Scopus)
2025
202533. 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, Scopus)
2024
202434. 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)
2024
202435. 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, Scopus)
2024
202436. 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, Scopus)
2024
202437. 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, Scopus)
2024
202438. 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, Scopus)
2024
202439. 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, Scopus)
2024
202440. Chocolate microstructure: A comprehensive review
KONAR N., Palabiyik I., Karimidastjerd A., Said Toker Ö. S.
Food Research International
, cilt.196, 2024 (SCI-Expanded, Scopus)
2024
202441. 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, Scopus)
2024
202442. 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, Scopus)
2024
202443. 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, Scopus)
2024
202444. 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, Scopus)
2024
202445. 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, Scopus)
2024
202446. 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, Scopus)
2024
202447. 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, Scopus)
2024
202448. 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, Scopus)
2024
202449. 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, Scopus)
2024
202450. 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, Scopus)
2024
202451. 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, Scopus)
2024
202452. 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, Scopus)
2024
202453. 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, Scopus)
2024
202454. 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, Scopus)
2024
202455. 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, Scopus)
2024
202456. 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, Scopus)
2024
202457. 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, Scopus)
2024
202458. 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, Scopus)
2024
202459. 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, Scopus)
2024
202460. 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, Scopus)
2024
202461. 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, Scopus)
2024
202462. 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, Scopus)
2024
202463. 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, Scopus)
2024
202464. 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, Scopus)
2024
202465. 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, Scopus)
2024
202466. Microwave-modified xanthan gum: Alterations in steady and dynamic rheological behaviors
KURT A., ÖZTÜRK E., ÖZMEN D., Yildirim-Yalcin M., ARICI M., TOKER Ö. S.
JOURNAL OF FOOD PROCESS ENGINEERING
, cilt.47, sa.1, 2024 (SCI-Expanded, Scopus)
2023
202367. 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, Scopus)
2023
202368. 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, Scopus)
2023
202369. 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, Scopus)
2023
202370. 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)
2023
202371. 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, Scopus)
2023
202372. 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, Scopus)
2023
202373. 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, Scopus)
2023
202374. 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, Scopus)
2023
202375. 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, Scopus)
2023
202376. 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, Scopus)
2023
202377. 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, Scopus)
2023
202378. 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, Scopus)
2023
202379. 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, Scopus)
2023
202380. Determination of Viscoelastic and Physicochemical Interactions of Dextran Type Exopolysaccharides (EPS) with Different Starch Samples
Gokcan H., Özmen D., Yalcin M., Dertli E., Toker O. S., Sujka M.
SUSTAINABILITY
, cilt.15, sa.6, 2023 (SCI-Expanded, SSCI, Scopus)
2023
202381. 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, Scopus)
2023
202382. 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, Scopus)
2023
202383. 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, Scopus)
2023
202384. 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, Scopus)
2022
202285. 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, Scopus)
2022
202286. 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, Scopus)
2022
202287. Recent advances in the improvement of carboxymethyl cellulose-based edible films
Yildirim-Yalcin M., Törnük F., Toker Ö. S.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
, cilt.129, ss.179-193, 2022 (SCI-Expanded, Scopus)
2022
202288. 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, Scopus)
2022
202289. 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, Scopus)
2022
202290. 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, Scopus)
2022
202291. 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, Scopus)
2022
202292. 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, Scopus)
2022
202293. 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, Scopus)
2022
202294. 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, Scopus)
2022
202295. 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, Scopus)
2022
202296. 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, Scopus)
2022
202297. 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, Scopus)
2022
202298. 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, Scopus)
2022
202299. 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, Scopus)
2022
2022100. 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, Scopus)
2022
2022101. 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, Scopus)
2022
2022102. 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, Scopus)
2021
2021103. 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 (TRDizin)
2021
2021104. 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, Scopus)
2021
2021105. 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)
2021
2021106. 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, Scopus)
2021
2021107. 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, Scopus)
2021
2021108. 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)
2021
2021109. 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, Scopus)
2021
2021110. 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, Scopus)
2021
2021111. 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, Scopus)
2021
2021112. 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, Scopus)
2021
2021113. 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, Scopus)
2021
2021114. 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, Scopus)
2021
2021115. 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 (TRDizin)
2021
2021116. 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 (TRDizin)
2020
2020117. 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, Scopus)
2020
2020118. 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, Scopus)
2020
2020119. 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, Scopus)
2020
2020120. 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, Scopus)
2020
2020121. 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)
2020
2020122. 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, Scopus)
2020
2020123. 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, Scopus)
2020
2020124. 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, Scopus)
2020
2020125. 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, Scopus)
2020
2020126. 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, Scopus)
2020
2020127. 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, Scopus)
2020
2020128. 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, Scopus)
2020
2020129. 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, Scopus)
2020
2020130. 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, Scopus)
2020
2020131. 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, Scopus)
2019
2019132. 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, Scopus)
2019
2019133. 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, Scopus)
2019
2019134. 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, Scopus)
2019
2019135. 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, Scopus)
2019
2019136. Chocolate quality and conching
TOKER Ö. S., PALABIYIK İ., KONAR N.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
, cilt.91, ss.446-453, 2019 (SCI-Expanded, Scopus)
2019
2019137. 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, Scopus)
2019
2019138. Porphyridum Cruentum as a natural colorant in chewing gum
TOKER Ö. S.
FOOD SCIENCE AND TECHNOLOGY
, cilt.39, ss.195-201, 2019 (SCI-Expanded, Scopus)
2019
2019139. 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 (TRDizin)
2018
2018140. 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, Scopus)
2018
2018141. 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, Scopus)
2018
2018142. 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, Scopus)
2018
2018143. 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, Scopus)
2018
2018144. 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, Scopus)
2018
2018145. 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)
2018
2018146. 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 (TRDizin)
2018
2018147. 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, Scopus)
2018
2018148. 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, Scopus)
2018
2018149. 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, Scopus)
2018
2018150. 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, Scopus)
2018
2018151. 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, Scopus)
2018
2018152. 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, Scopus)
2017
2017153. 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, Scopus)
2017
2017154. 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, Scopus)
2017
2017155. 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, Scopus)
2017
2017156. 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, Scopus)
2017
2017157. 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, Scopus)
2017
2017158. 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, Scopus)
2017
2017159. 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, Scopus)
2017
2017160. 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, Scopus)
2017
2017161. 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, Scopus)
2017
2017162. 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, Scopus)
2017
2017163. 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, Scopus)
2017
2017164. 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, Scopus)
2017
2017165. 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, Scopus)
2016
2016166. 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, Scopus)
2016
2016167. 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, Scopus)
2016
2016168. 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, Scopus)
2016
2016169. 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, Scopus)
2016
2016170. 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, Scopus)
2016
2016171. 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, Scopus)
2016
2016172. 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, Scopus)
2016
2016173. 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, Scopus)
2016
2016174. 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, Scopus)
2016
2016175. 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)
2016
2016176. 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, Scopus)
2016
2016177. 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, Scopus, TRDizin)
2016
2016178. 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, Scopus)
2016
2016179. 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, Scopus)
2016
2016180. 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, Scopus)
2016
2016181. 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, Scopus)
2016
2016182. 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, Scopus)
2016
2016183. 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, Scopus)
2016
2016184. 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)
2016
2016185. 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, Scopus)
2016
2016186. 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, Scopus)
2015
2015187. 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, Scopus)
2015
2015188. 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)
2015
2015189. 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, Scopus)
2015
2015190. 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, Scopus)
2015
2015191. 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, Scopus)
2015
2015192. 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, Scopus)
2015
2015193. 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, Scopus)
2015
2015194. 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, Scopus)
2015
2015195. 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, Scopus)
2015
2015196. 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, Scopus)
2015
2015197. 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, Scopus, TRDizin)
2015
2015198. 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, Scopus)
2015
2015199. 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, Scopus)
2014
2014200. 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, Scopus)
2014
2014201. 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, Scopus)
2014
2014202. 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, Scopus)
2014
2014203. A response surface methodology study on the efects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters
KARAMAN S., Toker O. S., ÖZTÜRK İ., YALCIN H., KAYACIER A., DOGAN M., et al.
Turkish Journal of Agriculture and Forestry
, cilt.38, sa.6, ss.759-772, 2014 (SCI-Expanded, Scopus, TRDizin)
2014
2014204. 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, Scopus, TRDizin)
2014
2014205. 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, Scopus, TRDizin)
2014
2014206. 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, Scopus)
2014
2014207. 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, Scopus)
2014
2014208. 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, Scopus)
2014
2014209. 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, Scopus, TRDizin)
2014
2014210. 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, Scopus)
2013
2013211. 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, Scopus)
2013
2013212. 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, Scopus)
2013
2013213. 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, Scopus)
2013
2013214. 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, Scopus)
2013
2013215. 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, Scopus)
2013
2013216. 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, Scopus)
2013
2013217. 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, Scopus)
2013
2013218. 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, Scopus)
2013
2013219. 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, Scopus)
2013
2013220. 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, Scopus)
2012
2012221. 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, Scopus)
2012
2012222. 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, Scopus)
2012
2012223. 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, Scopus)
2012
2012224. 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, Scopus)
2012
2012225. 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, Scopus)
2011
2011226. 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, Scopus)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler
2024
20241. 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)
2024
20242. Glycosylation of Turkey (Meleagris gallopavo) Skin Gelatin with Maltodextrin: Effects of Glycosylation Time on Physical, Structural and Rheological Properties
ÖZCAN Y., KURT A., TOKER Ö. S.
International Food Innovation and Sustainability Congress (IFIS2024), İstanbul, Türkiye, 16 - 18 Mayıs 2024, (Özet Bildiri)
2023
20233. Effects of drying methods on physicochemical and rheological properties of turkey (Meleagris gallopavo) skin gelatin
ÖZCAN Y., KURT A., TOKER Ö. S.
2nd International Congress on Food Researches-ICONFOOD’23, Sivas, Türkiye, 16 Ekim 2023, (Özet Bildiri)
2022
20224. Production of a New Gum by Benefiting the Synergistic Effects of Xanthan and Locust Bean Gums
MEZRELİ G., KURT A., AKDENİZ E., ÖZMEN D., TOKER Ö. S.
2nd International Graduate Studies Congress, Türkiye, 08 Haziran 2022, (Özet Bildiri)
2020
20205. 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)
2020
20206. 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)
2019
20197. 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)
2019
20198. 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)
2019
20199. 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)
2019
201910. 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)
2018
201811. 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)
2018
201812. 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)
2018
201813. RHEOLOGICAL PROPERTIES OF JELLY PRODUCED BY MOLASSES AS AN ALTERNATIVE TO SUGAR
Bursa K., KURT A., TOKER Ö. S.
The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 - 21 Ekim 2018, (Özet Bildiri)
2018
201814. Thermal Loop Test as a Novel Method for Determination of the Emulsion Stability
TEKİN Z. H., KARASU S., TOKER Ö. S.
The International Symposium on Rheology and Texture, 19 - 21 Ekim 2018, (Özet Bildiri)
2018
201815. 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)
2018
201816. 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)
2018
201817. 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)
2018
201818. 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)
2018
201819. 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)
2018
201820. 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)
2018
201821. 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)
2018
201822. 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)
2018
201823. 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)
2018
201824. 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)
2018
201825. 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)
2017
201726. 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)
2017
201727. 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)
2016
201628. 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)
2017
201729. 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)
2017
201730. 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)
2017
201731. 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)
2016
201632. 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)
2017
201733. 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)
2016
201634. 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)
2016
201635. 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 - 28 Ekim 2016, ss.145, (Özet Bildiri)
2016
201636. 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)
2016
201637. 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)
2016
201638. 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)
2016
201639. 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)
2016
201640. 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)
2016
201641. 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)
2016
201642. 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)
2016
201643. 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)
2016
201644. 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)
2016
201645. 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)
2016
201646. 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)
2016
201647. 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)
2015
201548. 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)
2014
201449. 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)
2015
201550. 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)
2015
201551. 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)
2015
201552. 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)
2015
201553. 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)
2015
201554. 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)
2015
201555. 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)
2015
201556. 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
2015
201557. 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)
2015
201558. 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)
2015
201559. 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)
2015
201560. 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)
2015
201561. 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)
2015
201562. 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)
2015
201563. 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)
2015
201564. 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)
2015
201565. 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)
2014
201466. 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)
2014
201467. 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)
2014
201468. 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)
2014
201469. 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)
2014
201470. 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)
2014
201471. 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)
2014
201472. 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)
2014
201473. FARKLI MENENGİÇ EKSTRAKTLARININ YAĞ ASİDİ PROFİLLERİNİN BELİRLENMESİ
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)
2014
201474. 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)
2014
201475. 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)
2014
201476. 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)
2013
201377. 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)
2013
201378. 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)
2013
201379. 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)
2013
201380. 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)
2012
201281. 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)
2012
201282. 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)
2012
201283. 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, (Özet Bildiri)
2012
201284. 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)
2012
201285. 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)
2012
201286. 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)
2012
201287. 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)
2012
201288. 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)
2012
201289. 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)
2012
201290. 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)
2012
201291. 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)
2012
201292. 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)
2012
201293. 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)
2011
201194. 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)
2011
201195. 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)
2011
201196. 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)
2011
201197. 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)
2011
201198. 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)
2011
201199. 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)
2011
2011100. 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)
2011
2011101. 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)
2011
2011102. 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)
2010
2010103. 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)
2010
2010104. 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
2026
20261. Chemical methods for protein modification and their impact on protein characteristics
Moin A., TOKER Ö. S.
PLANT PROTEINS: Nutritional Aspects and Processing Applications, Elsevier, ss.123-148, 2026
2025
20252. Pulsed electric field induced alterations in starch
Yildirim-Yalcin M., Mojtahedi E., TOKER Ö. S.
Non-thermal Processing of Major Food Macromolecules, Elsevier, ss.237-254, 2025
2021
20213. 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
2019
20194. 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
2018
20185. 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
2018
20186. 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
2016
20167. 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
Desteklenen Projeler
2024 - 2027
2024 - 2027Çikolata Teknolojisinde Protein & Polifenol Etkileşimleri: Polifenol Biyoerişilebilirliği için Proses ve Bileşim Optimizasyonu ve Proteomik Karakterizasyon
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
Toker Ö. S., Konar N.(Yürütücü), Palabıyık İ., Çapanoğlu Güven E.
2024 - 2026
2024 - 2026Modification Of Microalgae Proteins As A Sustainable Source: Using Smart Pbr Cultivation Methods And Simulated Doha Sea Water Conditions
TÜBİTAK Uluslararası İkili İşbirliği Projesi , 2556 - Katar Ulusal Araştırma Fonu (QNRF) ile İkili İşbirliği Programı
Toker Ö. S. (Yürütücü), Konar N., Atalar İ.(Yürütücü), Palabıyık İ.(Yürütücü)
2024 - 2026
2024 - 2026Çikolata Teknolojisi İçin Alternatif ve Yenilikçi Bir Temperleme Tekniği: Soğuk Plazma Destekli Pre-Kristalizasyon (CPCry)
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
Toker Ö. S., Palabıyık İ.(Yürütücü), Konar N.
2024 - 2026
2024 - 2026Çikolata Üretim Proseslerinde Son Ürün Kalite Problemlerinin FTIR Spektroskopisi ile Önceden Belirlenmesine Yönelik Modellerin Geliştirilmesi
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
Toker Ö. S., Özel G. B.(Yürütücü), Taştan Ö.
2024 - 2026
2024 - 2026Fermentasyon Teknolojisi İle Gıda Renklendiricisi Üretim Prosesi Geliştirilmesi
TÜBİTAK Projesi , 1501 - Sanayi Ar-Ge Projeleri Destekleme Programı
Toker Ö. S.
2024 - 2025
2024 - 2025Protein-Polisakkarit Bazlı Bigel Hibrit Sistem ile Antosiyanin ve Kuarsetin Enkapsülasyonu ve 3d Gıda Baskısı Uygulaması
TÜBİTAK Projesi , 1002 - Hızlı Destek Programı
Toker Ö. S., Özcan B. E.(Yürütücü), Özcan Y., Karadağ A.
2023 - 2025
2023 - 2025
Bakteriyel Selüloz Üretimi, Karakterizasyonu, Fonksiyonel Özelliklerinin Belirlenmesi, Probiyotik Enkapsülasyonunda Kullanılması ve Fonksiyonel Ürünlerin Geliştirilmesi
TÜSEB B Grubu AR-GE Projesi
Arıcı M. (Yürütücü), Dertli E., Sağdıç O., Toker Ö. S., Ağralı Ö. B.
2023 - 2024
2023 - 2024Doğal Renklendirici Prosesi Sıvı Atıklarından Glukoz Şurubu Alternatifi Deiyonize Şeker Elde Edilmesi Ve Model Gıdalarda Kullanım Olanaklarının Belirlenmesi
TÜBİTAK Projesi , 1005 - Ulusal Yeni Fikirler ve Ürünler Araştırma Destek Programı
Toker Ö. S.
2023 - 2024
2023 - 2024Jel Yapılarda Jelatin-Polifenol (Renklendirici) İnteraksiyonunun Modellenmesi
TÜBİTAK Projesi , 1002 - Hızlı Destek Programı
Toker Ö. S., Konar N.(Yürütücü)
2021 - 2024
2021 - 2024Enkapsüle Edilmiş Uçucu Yağlar Kullanılarak Fonksiyonel Şekersiz Sakız Üretimi
Yükseköğretim Kurumları Destekli Proje , BAP Araştırma Projesi
TOKER Ö. S. (Yürütücü), KARAMAN K., PALABIYIK İ., TÖRNÜK F., KILINÇ Y.
2021 - 2023
2021 - 2023Piliç-Hindi Mekanik İşlem Atıklarından Jelatin Üretimi ve Şekerleme Ürünlerinde Kullanımı
TAGEM Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü Projesi
Toker Ö. S., Kurt A.(Yürütücü), Akbulut M., Çoklar H.
2021 - 2023
2021 - 2023Prebiyotik Lifli, Bitkisel Yağlı, Şekersiz, Uzun Raf Ömürlü Endüstriyel Sıvı Pastacılık Kreması Ve Prosesinin Geliştirilmesi
TÜBİTAK Projesi , 1501 - Sanayi Ar-Ge Projeleri Destekleme Programı
Toker Ö. S.
2021 - 2023
2021 - 2023Baklagil Haşlama Sularının Fiziksel Yöntemlerle Modifiye Edilmesi Ve Bazı Gıda Uygulamalarında Kullanım Olanaklarının İncelenmesi
Yükseköğretim Kurumları Destekli Proje , BAP Doktora
TOKER Ö. S. (Yürütücü), Kılıçlı M.
2020 - 2023
2020 - 2023Marshmallow Ürünlerinde Poliol Ve Çözünür Lifler Kullanımı İle Mono Ve Disakkaritlerin İkamesi Sonucu Düşük Kalorili Ve Ketojenik Ürün Geliştirilmesi
TÜBİTAK Projesi , 1505 - Üniversite-Sanayi İşbirliği Destek Programı
Toker Ö. S., Konar N., Palabıyık İ.(Yürütücü)
2020 - 2022
2020 - 2022Ultrasound Destekli Kristalizasyon ile Çiğnenebilir Şekerleme Prosesi Geliştirilmesi
TÜBİTAK Projesi , 1005 - Ulusal Yeni Fikirler ve Ürünler Araştırma Destek Programı
Toker Ö. S., Konar N.(Yürütücü)
2020 - 2022
2020 - 2022Katı Formda Şekil Verilebilir Düzeyde Elastikiyete Sahip Çikolata Türevi Kakaolu Ürün Geliştirilmesi
TÜBİTAK Projesi , 1501 - Sanayi Ar-Ge Projeleri Destekleme Programı
Toker Ö. S.
2020 - 2022
2020 - 2022İndirgen Şekerler Ve Hidrofobik Amino Asitlerin Kullanımı İle Sütlü Ve Bitter Çikolatanın Aromatik Özelliklerinin Geliştirilmesi
TÜBİTAK Projesi , 1501 - Sanayi Ar-Ge Projeleri Destekleme Programı
Toker Ö. S.
2020 - 2022
2020 - 2022PROBİYOTİK YUMUŞAK ŞEKERLEME GELİŞTİRİLMESİ
TÜBİTAK Projesi , 1505 - Üniversite-Sanayi İşbirliği Destek Programı
Arıcı M. (Yürütücü), Dertli E., Toker Ö. S.
2019 - 2022
2019 - 2022Çikolota Pre-Kristalizasyon Kinetiğinin ve Oluşan Polimorf Çeşitlerinin Belirlenmesine Yönelik Reometre Temelli Yeni Metot Geliştirilmesi
TÜBİTAK Projesi , 1002 - Hızlı Destek Programı
Toker Ö. S. (Yürütücü), Konar N., Palabıyık İ.
2019 - 2021
2019 - 2021Çikolata Pre-Kristalizasyon Kinetiğinin ve Oluşan Polimorf Çeşitlerinin Belirlenmesine Yönelik Reometre Temelli Yeni Metot Geliştirilmesi
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
Toker Ö. S. (Yürütücü), Konar N., Palabıyık İ.
2019 - 2021
2019 - 2021Isıl İşlem Sonrası Akışkanlık Stabilitesine Sahip Yağ Bazlı Şekersiz Dolgu Kreması Geliştirilmesi
TÜBİTAK Projesi , 1501 - Sanayi Ar-Ge Projeleri Destekleme Programı
Toker Ö. S.
2020 - 2020
2020 - 2020Elma Posasının Kokolin ve Sürülebilir Krema Ürünlerinde Şeker İkamesi Olarak Kullanılması
TÜBİTAK Projesi , 2209-B - Sanayiye Yönelik Lisans Araştırma Projeleri Destekleme Programı
Toker Ö. S., Büker M.(Yürütücü), Angın P., Nurman N.
2019 - 2020
2019 - 2020Model Jellerde Tekstürel Özelliklere Bağlı Olarak Şeker Salınımının Belirlenmesi ve Nümerik Olarak Modellenmesi
TÜBİTAK Projesi , 1002 - Hızlı Destek Programı
Palabıyık İ.(Yürütücü), Toker Ö. S., Konar N.
2019 - 2020
2019 - 2020Keçiboynuzu Tozunun Kokolin Formülasyonunda Kakao İkamesi Olarak Kullanımı
TÜBİTAK Projesi , 2209-B - Sanayiye Yönelik Lisans Araştırma Projeleri Destekleme Programı
Toker Ö. S.
2019 - 2020
2019 - 2020Yayıkaltı Suyu Tozunun Kokolinde Kullanım Olanaklarının Araştırılması
TÜBİTAK Projesi , 2209-B - Sanayiye Yönelik Lisans Araştırma Projeleri Destekleme Programı
Toker Ö. S.
2019 - 2020
2019 - 2020
Jelly Tipi Şekerleme Kalori Düzeyinin Bitkisel Çözünür Lif ve Poliol Kullanımı ile Azaltılması
TÜBİTAK Projesi , 1002 - Hızlı Destek Programı
Konar N.(Yürütücü), Toker Ö. S., Palabıyık İ.
2018 - 2019
2018 - 2019Uzun Ömürlü Endüstriyel Üretime Uygun Tatlı Sufle Ürün Geliştirilmesi
TÜBİTAK Projesi , 1501 - Sanayi Ar-Ge Projeleri Destekleme Programı
Toker Ö. S.
2018 - 2019
2018 - 2019
Endüstriyel Gıda Atıklarının Çikolata Türevi Ürünlerde Maliyet Optimizasyonu Amacı ile Kullanımı
TÜBİTAK Projesi , 1005 - Ulusal Yeni Fikirler ve Ürünler Araştırma Destek Programı
Toker Ö. S. (Yürütücü), Konar N.
2018 - 2018
2018 - 2018Gıda Endüstrisi Atıkları Kullanılarak Fonksiyonel Meyve Dolgusu Üretimi ve Kalite Özelliklerinin Belirlenmesi
TÜBİTAK Projesi
TOKER Ö. S.
2017 - 2018
2017 - 2018Vegan Puding Üretimi ve Kalite Özelliklerinin Belirlenmesi
TÜBİTAK Projesi
TOKER Ö. S.
2015 - 2018
2015 - 2018EKMEKLİK UNLARIN PELEMİR CEPHALARİA SYRİACA L İLE KUVVETLENDİRİLMESİ PELEMİR TOHUMUNUN KARAKTERİZASYONU ACILIĞIN GİDERİLMESİ VE EKMEKÇİLİK KALİTESİNİ ARTIRMASI BAKIMINDAN DEĞERLENDİRİLMESİ
TAGEM Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü Projesi
Törnük F. (Yürütücü)
2014 - 2018
2014 - 2018Termosonikasyon Uygulamasının Elma Suyunun Kalite Özellikleri ve Raf Ömrü Üzerine Etkisi
Yükseköğretim Kurumları Destekli Proje , BAP Y.Lisans
TOKER Ö. S. (Yürütücü), DEMİRTAŞ C.
2016 - 2017
2016 - 2017EPA ve DHA İlaveli Fonksiyonel Çikolata Çeşitlerinin Geliştirilmesi
TÜBİTAK Projesi , 1002 - Hızlı Destek Programı
Konar N.(Yürütücü), Toker Ö. S., Sağdıç O.
2015 - 2017
2015 - 2017Farklı yağ çeşitlerinin kaplamalık çikolatanın reolojisine etkisinin incelenmesi ve kaplamalık çikolata kalitesinin geliştirilmesi
Sanayi Tezleri Projesi
SAĞDIÇ O. (Yürütücü)
2014 - 2016
2014 - 2016
Gıda Atıklarından Geri Kazanılan Modifiye Pektinin Fonksiyonel ve Reolojik Özelliklerinin Belirlenmesi
Diğer Resmi Kurumlarca Desteklenen Proje
Yılmaz M. T. (Yürütücü), Toker Ö. S.
2013 - 2015
2013 - 2015Ekşi hamurdan starter kültür olarak kullanılabilecek mayaların izolasyonu, teknolojik özelliklerinin belirlenmesi ve bu mayaların ekmek üretiminde kullanılması
Diğer Resmi Kurumlarca Desteklenen Proje
Arıcı M.(Yürütücü), Sağdıç O., Toker Ö. S.
2013 - 2015
2013 - 2015Gıdalara Normal veya Tağşiş Amaçlı Katılan Jelatin Kaynağının Tespiti İçin Yeni Yöntemlerin Geliştirilmesi
TAGEM Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü Projesi
Sağdıç O. (Yürütücü), Toker Ö. S., Yılmaz M. T., Arıcı M., Durak M. Z.
2012 - 2014
2012 - 2014Ekzopolisakkarit (EPS) üreten laktik asit bakterilerinin bazı gıdalarin tekstürel, reolojik ve mikroyapısal özelliklerine etkisi
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
Yılmaz M. T. (Yürütücü), Arıcı M., Sağdıç O.
Patent
2024
2024SOĞUK PLAZMA TEKNİĞİ İLE KAKAO VE ÜRÜNLERİ İÇİN ALKALİZASYONA ALTERNATİF BİR YÖNTEM
Patent
Tescil Edildi, Buluşun Tescil No: 2022 009310 , Standart Tescil
2023
2023OLEİK ASİT İÇERİĞİ YÜKSEK BİTKİSEL SIVI YAĞ KARIŞIM OLEOJELİNE BAL İLAVESİ İLE ÜRETİLEN YENİ BİR SÜRÜLEBİLİR KAHVALTILIK MARGARİN
Patent
Tescil Edildi, Buluşun Tescil No: 2017 03522 , Standart Tescil
Bilimsel Dergilerdeki Faaliyetler
2018 - Devam Ediyor
2018 - Devam EdiyorWorld Journal of Food Science and Technology
Editör
Bilimsel Yayınlarda Hakemlikler
Ekim 2017
Ekim 2017LWT-Food Science and Technology
SCI Kapsamındaki Dergi
Ağustos 2017
Ağustos 2017Food Hydrocolloids
SCI Kapsamındaki Dergi
Ocak 2017
Ocak 2017Food Hydrocolloids
SCI Kapsamındaki Dergi
Haziran 2016
Haziran 2016Food Hydrocolloids
SCI Kapsamındaki Dergi
Mayıs 2016
Mayıs 2016Journal of Food Process Engineering
SCI Kapsamındaki Dergi
Mart 2016
Mart 2016Food and Bioprocess Technology
SCI Kapsamındaki Dergi
Mart 2016
Mart 2016Waste and Biomass Valorization
SCI Kapsamındaki Dergi
Ocak 2016
Ocak 2016Journal of Food Processing and Preservation
SCI Kapsamındaki Dergi
Ekim 2015
Ekim 2015Journal of Food Processing and Preservation
SCI Kapsamındaki Dergi
Ağustos 2015
Ağustos 2015Journal of Food Processing and Preservation
SCI Kapsamındaki Dergi
Temmuz 2015
Temmuz 2015Journal of Food Processing and Preservation
SCI Kapsamındaki Dergi
Mayıs 2015
Mayıs 2015Polish Journal of Food and Nutrition Sciences
SCI Kapsamındaki Dergi
Şubat 2015
Şubat 2015Quality Assuarnce and Safety of Crops and Foods
SCI Kapsamındaki Dergi
Ekim 2014
Ekim 2014International Journal of Food Properties
SCI Kapsamındaki Dergi
Eylül 2014
Eylül 2014International Journal of Food Engineering
SCI Kapsamındaki Dergi
Ağustos 2014
Ağustos 2014Journal of Agricultural Science and Technology
Diğer İndekslerce Taranan Dergi
Nisan 2014
Nisan 2014International Journal of Food Properties
SCI Kapsamındaki Dergi
Mart 2014
Mart 2014Food and Bioprocess Technology
SCI Kapsamındaki Dergi
Ocak 2014
Ocak 2014Food and Bioprocess Technology
SCI Kapsamındaki Dergi
Ocak 2014
Ocak 2014International Journal of Food Properties
SCI Kapsamındaki Dergi
Ödüller
Kongre ve Sempozyum Katılımı Faaliyetleri
01 Ekim 2016 - 01 Ekim 2016
01 Ekim 2016 - 01 Ekim 20162nd Food Structure Design
Katılımcı
Antalya-Türkiye
01 Mayıs 2015 - 01 Mayıs 2015
01 Mayıs 2015 - 01 Mayıs 2015FHTT 2015 From hive to table 2015
Katılımcı
İstanbul-Türkiye
01 Nisan 2014 - 01 Nisan 2014
01 Nisan 2014 - 01 Nisan 20149th Annual European Rheology Conference
Katılımcı
Karlsruhe-Almanya
01 Ekim 2013 - 01 Ekim 2013
01 Ekim 2013 - 01 Ekim 2013The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus
Katılımcı
Ohrid-Makedonya
01 Mayıs 2012 - 01 Mayıs 2012
01 Mayıs 2012 - 01 Mayıs 2012III. Geleneksel Gıdalar Sempozyumu
Katılımcı
Konya-Türkiye
01 Ekim 2011 - 01 Ekim 2011
01 Ekim 2011 - 01 Ekim 2011