Duyurular & Dokümanlar
GDM2052-GENEL KAVRAMLAR
Ders Notu
27.03.2025
GDM4302-CHOCOLATE PRODUCTION
Ders Notu
27.03.2025
GDM5109-HİPOTEZ TESTLERİ
Ders Notu
27.03.2025
GDM5109-İSTATİSTİĞE GİRİŞ
Ders Notu
27.03.2025
GDM3302-1.-4. HAFTA
Ders Notu
27.03.2025
GDM4302-INGREDIENTS OF CHOCOLATE
Ders Notu
27.03.2025
GDM6119-SÜRDÜRÜLEBİRLİK GİRİŞ
Ders Notu
27.03.2025
GDM3302-5. HAFTA
Ders Notu
27.03.2025
GDM4302-QUALITY PROPERTIES OF CHOCOLATE
Ders Notu
27.03.2025
GDM6119-YAĞ ENDÜSTRİ ATIKLARI
Ders Notu
27.03.2025
GDM6119-TAHIL VE BAKLAGİL ATIKLARI
Ders Notu
27.03.2025
GDM5109-NORMAL DAĞILIM
Ders Notu
27.03.2025
GDM 4302-CACAO PROCESSING
Ders Notu
27.03.2025
GDM2052
Ders Notu
27.03.2025
GDM3302-GIDA ENDÜSTRİSİNDE SÜRDÜRÜLEBİLİRLİK-DERS İÇERİĞİ
Duyuru
20.02.2025
GDM3302-GIDA ENDÜSTRİSİNDE SÜRDÜRÜLEBİLİRLİK-DERS İÇERİĞİ
GDM6119-SÜRDÜRÜLEBİLİR GIDA SİSTEMLERİ-DERS İÇERİĞİ
Duyuru
20.02.2025
GDM4302-KAKAO, ÇİKOLATA VE ŞEKERLEME ÜRÜNLERİ TEKNOLOJİSİ-MÜFREDAT İÇERİĞİ
Duyuru
19.02.2025
GDM4302-KAKAO, ÇİKOLATA VE ŞEKERLEME ÜRÜNLERİ TEKNOLOJİSİ-MÜFREDAT İÇERİĞİ
GDM2052-MÜHENDİSLİK ÇALIŞMALARINDA İSTATİSTİKSEL YÖNTEMLER DERS PLANI
Duyuru
18.02.2025
GDM2052-MÜHENDİSLİK ÇALIŞMALARINDA İSTATİSTİKSEL YÖNTEMLER DERS PLANI
GDM5109-GIDA MÜHENDİSLİĞİNDE İSTATİSTİKSEL YÖNTEMLER-DERS İÇERİĞİ
Duyuru
18.02.2025
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, Gemi Makineleri işletme Mühendisliği, 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 Unvanlar / Görevler
2020 - Devam Ediyor
2020 - Devam EdiyorDoç. Dr.
Yıldız Teknik Üniversitesi, Kimya-Metalurji Fakültesi, Gıda Mühendisliği Böl.
2018 - Devam Ediyor
2018 - Devam EdiyorDr. 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
Verdiği Dersler
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)
SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler
2025
2025Valorization 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)
2025
2025Modification 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)
2025
2025Determination 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)
2025
2025Interactions 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)
2025
2025Lemon 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)
2025
2025Can 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)
2025
2025Production of sorbet with persimmon using green pea aquafaba: physicochemical characterization and bioaccessibility of bioactive compounds
Kilicli M., Erol K. F., Akdeniz E., TOKER Ö. S., TÖRNÜK F., BAYRAM M.
Journal of Food Science and Technology
, 2025 (SCI-Expanded)
2025
2025Active 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)
2024
2024Novel 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)
2024
2024Application 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)
2024
2024Improving 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)
2024
2024Chocolate microstructure: A comprehensive review
KONAR N., Palabiyik I., Karimidastjerd A., Said Toker Ö. S.
Food Research International
, cilt.196, 2024 (SCI-Expanded)
2024
2024Developing 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)
2024
2024Effects 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)
2024
2024Development 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)
2024
2024Structural 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)
2024
2024Influence 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)
2024
2024Employing 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)
2024
2024Development 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)
2024
2024Scanning 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)
2024
2024Evaluation 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)
2024
2024A 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)
2024
2024Optimization 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)
2024
2024Importance 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)
2024
2024Textural, 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)
2024
2024Assessment 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)
2024
2024Effects 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)
2024
2024Investigation 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)
2024
2024Fruit-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)
2024
2024Determination 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)
2024
2024Influence 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)
2024
2024Evaluation 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)
2024
2024Effect 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)
2024
2024Fabrication 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)
2024
2024Effect 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)
2024
2024Impact 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)
2024
2024Microwave-modified xanthan gum: Alterations in steadyand dynamic rheological behaviors
Kurt A., Öztürk E., Özmen D., Yıldırım Yalçın M., Arıcı M., Toker Ö. S.
JOURNAL OF FOOD PROCESS ENGINEERING
, cilt.47, sa.1, ss.14525, 2024 (SCI-Expanded)
2024
2024Fabrication 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)
2024
2024Cocoa 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)
2024
2024Oleogelation 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)
2023
2023Production 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)
2023
2023Modification 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)
2023
2023Importance 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)
2023
2023Gelatin 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)
2023
2023Improvement 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)
2023
2023Investigation 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)
2023
2023Relation 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)
2023
2023Usage 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)
2023
2023A 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)
2023
2023Optimization 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)
2023
2023Production 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)
2023
2023Determination of Viscoelastic and Physicochemical Interactions of Dextran Type Exopolysaccharides (EPS) with Different Starch Samples
Gokcan H., Özmen D., Yalcin M. Y., Dertli E., Toker O. S., Sujka M.
SUSTAINABILITY
, cilt.15, sa.6, ss.4934, 2023 (SCI-Expanded)
2023
2023Improvement 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)
2023
2023Determination 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)
2023
2023Cocoa 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)
2023
2023POSSIBILITY 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)
2023
2023Polyols 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)
2022
2022A 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)
2022
2022Effect 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)
2022
2022Recent advances in the improvement of carboxymethyl cellulose-based edible films
Yildirim-Yalcin M., Törnük F., Toker Ö. S.
Trends in Food Science and Technology
, cilt.129, ss.179-193, 2022 (SCI-Expanded)
2022
2022High 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)
2022
2022Impact 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)
2022
2022Large-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)
2022
2022Soft 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)
2022
2022Utilising 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)
2022
2022Development 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)
2022
2022Investigation 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)
2022
2022Health 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)
2022
2022Investigation 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)
2022
2022Influence 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)
2022
2022Evaluation 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)
2022
2022Gummy 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)
2022
2022Using 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)
2022
2022Large 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)
2022
2022Some 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)
2021
2021Carob 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)
2021
2021A 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
2021Investigation 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)
2021
2021Chocolate 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
2021Effects 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)
2021
2021Caramelized 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)
2021
2021Physicochemical 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)
2021
2021Effect 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)
2021
2021Valorization 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)
2021
2021Buttermilk 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)
2021
2021The 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)
2020
2020Using 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)
2020
2020A 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)
2020
2020Taro 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)
2020
2020Investigating 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)
2020
2020Usage 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)
2020
2020Effect 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)
2020
2020Pre-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)
2020
2020Determining 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)
2020
2020Rapid 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)
2020
2020Using 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)
2020
2020Chocolate 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)
2020
2020Using 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)
2020
2020Valorisation 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)
2020
2020Effect 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)
2019
2019Application 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)
2019
2019Alternative 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)
2019
2019Effects 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)
2019
2019The 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)
2019
2019Chocolate quality and conching
TOKER Ö. S., PALABIYIK İ., KONAR N.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
, cilt.91, ss.446-453, 2019 (SCI-Expanded)
2019
2019Incorporation 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)
2019
2019Porphyridum Cruentum as a natural colorant in chewing gum
TOKER Ö. S.
FOOD SCIENCE AND TECHNOLOGY
, cilt.39, ss.195-201, 2019 (SCI-Expanded)
2018
2018Phenolics 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)
2018
2018Enrichment 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)
2018
2018Formulation 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)
2018
2018Investigating 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)
2018
2018Development 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)
2018
2018Using 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)
2018
2018Conventional 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)
2018
2018Bioactive 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)
2018
2018Oleogels, 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)
2018
2018Developing 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)
2018
2018Rheological 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)
2017
2017Rapid 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)
2017
2017Rapid 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)
2017
2017Effect 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)
2017
2017Effect 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)
2017
2017Investigation 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)
2017
2017Characterization 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)
2017
2017A 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)
2017
2017Microencapsulation 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)
2017
2017Investigating 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)
2017
2017Modeling 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)
2017
2017Rheological 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)
2017
2017Stability 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)
2017
2017Pasting 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)
2016
2016Physicochemical 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)
2016
2016Tulip 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)
2016
2016Effects 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)
2016
2016Chewing 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)
2016
2016Rheological 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)
2016
2016The 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)
2016
2016Combined 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)
2016
2016Investigating 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)
2016
2016Changes 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)
2016
2016Şeker 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)
2016
2016Stress 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)
2016
2016Improving 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)
2016
2016Development 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)
2016
2016Change 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)
2016
2016Effect 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)
2016
2016An 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)
2016
2016Steady, 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)
2016
2016Effect 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)
2015
2015Minimising 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)
2015
2015Bioactive 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)
2015
2015Combination 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)
2015
2015Pasting, 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)
2015
2015A 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)
2015
2015Three 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)
2015
2015Recovery 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)
2015
2015Hydroxymethylfurfural 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)
2015
2015Thermal 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)
2015
2015Classification 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)
2015
2015Effect 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)
2015
2015Investigation 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)
2014
2014Ultrasonic 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)
2014
2014Physicochemical, 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)
2014
2014Effect 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)
2014
2014Bioactive 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)
2014
2014Physicochemical, 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)
2014
2014Steady, 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)
2014
2014Optimization 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)
2014
2014Microbiological, 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)
2014
2014Modeling 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)
2014
2014A 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)
2013
2013Temperature 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)
2013
2013Optimization 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)
2013
2013Application 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)
2013
2013Pasting 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)
2013
2013Effect 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)
2013
2013Steady, 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)
2013
2013Quality 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)
2013
2013The 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)
2013
2013Optimization 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)
2013
2013The 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)
2012
20125-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)
2012
2012Prediction 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)
2012
2012Effect 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)
2012
2012ADAPTIVE 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)
2012
2012Prediction 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)
2011
2011Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums
DOĞAN M., Toker O. S., Goksel M.
FOOD BIOPHYSICS
, cilt.6, sa.4, ss.512-518, 2011 (SCI-Expanded)
Diğer Dergilerde Yayınlanan Makaleler
2024
2024Innovative 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)
2023
2023Dimensional 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)
2021
2021Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread
ÇAKIR E., METİN YILDIRIM R., ÖZÜLKÜ G., TÖRNÜK F., TOKER Ö. S., SAĞDIÇ O., et al.
European Food Science and Engineering , cilt.2, sa.2, ss.59-64, 2021 (Hakemli Dergi)
2021
2021BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI
Vardar U. S., Özcan Y., Özmen D., Toker Ö. S.
Gıda
, cilt.46, sa.2, ss.269-278, 2021 (Hakemli Dergi)
2021
2021OPTIMIZATION OF SOLID-PHASE MICROEXTRACTION CONDITIONS OF MILK CHOCOLATE
OBA İLTER Ş., TOKER Ö. S., Pirouzian H. R., PALABIYIK İ., KONAR N., ARTIK N., et al.
GIDA THE JOURNAL OF FOOD
, 2021 (Hakemli Dergi)
2020
2020INVESTIGATION 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)
2019
2019Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics
Toker Ö. S., Genç Polat D.
Cumhuriyet Science Journal
, cilt.40, ss.233-244, 2019 (Hakemli Dergi)
2018
2018BV Seeding as an Alternative Pre-Crystallization Technique in Synbiotic Milk Chocolate Production
Toker Ö. S., Pirouzian H. R., Konar N., Genç Polat D.
Gıda
, cilt.43, ss.422-431, 2018 (Hakemli Dergi)
2018
2018Soğuk 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)
2016
2016EFFECT 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)
2016
2016Şeker 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
2016EFFECT 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)
2015
2015Çikolatada 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)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler
2024
2024Combining 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
2020
2020Determining 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
2020
2020The 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
2019
2019Effect 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
2019
2019Usage 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
2019
2019Maltitol 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
2019
2019Effects 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
2018
2018Investigation 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
2018
2018THERMAL 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
2018
2018STEADY 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
2018
2018EFFECT 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
2018
2018Pasting 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
2018
2018INVESTIGATION 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
2018
2018Rheological 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
2018
2018Fruits 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
2018
2018Usage 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
2018
2018Using 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
2018
2018Usage 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
2018
2018Replacement 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
2018
2018Usage 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
2017
2017Effect 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
2017
2017Effect 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
2016
2016Rheological 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
2017Optimization 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
2017
2017SOME 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
2017EFFECT 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
2016
2016Rheological 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
2017Effect 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
2016
2016Detection 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
2016
2016An 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
2016
2016Rheological 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
2016
2016The 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
2016
2016Gölevez (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
2016
2016Farklı 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
2016
2016Improvement 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
2016
2016Resistant 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
2016
2016Production 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
2016
2016Investigating 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
2016
2016Textural 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
2016
2016Functional 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
2016
2016Using 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
2015
2015Production 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
2014
2014Determination 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
2015
2015Bioactivity 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
2015
2015Rheological 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
2015
2015Reduction 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
2015
2015Optimization 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
2015
2015Steady 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
2015
2015Optimization 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
2015Effect 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
2015
2015Olive 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
2015
2015Steady 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
2015
2015The 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
2015
2015Using 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
2015
2015Nano- 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
2015
2015Methods 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
2015
2015Vakumlu 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
2015
2015İncir 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
2015Farklı 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
2014
2014Optimization 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
2014
2014Viscoelastic 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
2014
2014Steady 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
2014
2014Pectin 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
2014
2014Chemical 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
2014
2014Effects 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
2014
2014Pomegranate 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
2014
2014Farklı menengiç ekstraktlarının yağ asidi profillerinin belirlenmesi
UÇAK G., DURAK M. Z., TOKER Ö. S., TÖRNÜK F., ARICI M.
4. Geleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014, ss.438
2014
2014Time 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
2014Detection 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
2014Rheological 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
2013
2013Microbiological, 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
2013
2013Textural 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
2013
2013Textural 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
2013
2013Diversity 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
2012
2012Elma 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
2012
2012Kaşar 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
2012
2012Yenilebilir 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
2012
2012Pekmez 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
2012
2012The 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
2012
2012Rheological 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
2012
20125-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
2012
2012Effect 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
2012
2012Rheologıcal 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
2012Dynamic 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
2012
2012Analitik 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
2012
2012Physicochemical, 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
2012Steady 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
2011
2011Textural 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
2011
2011The 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
2011Traditional 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
2011Rheological 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
2011
2011Steady, 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
2011
2011Effect 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
2011
2011Effect 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
2011
2011Prediction 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
2011
2011Effect 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)
2010
2010Gıda 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
2010
2010Synergy 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
Kitaplar
2021
2021Modification 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
2019A 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
2018Abstract 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
2018PART 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
2016Ultrasonic 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
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
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
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
Toker Ö. S., Özel G. B.(Yürütücü), Taştan Ö.
2024 - 2026
2024 - 2026Fermentasyon Teknolojisi İle Gıda Renklendiricisi Üretim Prosesi Geliştirilmesi
TÜBİTAK Projesi
Toker Ö. S.
2024 - 2025
2024 - 2025Protein-Polisakkarit Bazlı Bigel Hibrit Sistem ile Antosiyanin ve Kuarsetin Enkapsülasyonu ve 3d Gıda Baskısı Uygulaması
TÜBİTAK Projesi
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
Toker Ö. S.
2023 - 2024
2023 - 2024Jel Yapılarda Jelatin-Polifenol (Renklendirici) İnteraksiyonunun Modellenmesi
TÜBİTAK Projesi
Toker Ö. S., Konar N.(Yürütücü)
2021 - 2024
2021 - 2024Enkapsüle Edilmiş Uçucu Yağlar Kullanılarak Fonksiyonel Şekersiz Sakız Üretimi
Yükseköğretim Kurumları Destekli Proje
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
Toker Ö. S.
2021 - 2023
2021 - 2023Baklagil Haşlama Sularının Fiziksel Yöntemlerle Modifiye Edilmesi Ve Bazı Gıda Uygulamalarında Kullanım Olanaklarının İncelenmesi
Yükseköğretim Kurumları Destekli Proje
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
Toker Ö. S., Konar N., Palabıyık İ.(Yürütücü)
2020 - 2022
2020 - 2022Ultrasound Destekli Kristalizasyon ile Çiğnenebilir Şekerleme Prosesi Geliştirilmesi
TÜBİTAK Projesi
Toker Ö. S., Konar N.(Yürütücü)
2020 - 2022
2020 - 2022Katı Formda Şekil Verilebilir Düzeyde Elastikiyete Sahip Çikolata Türevi Kakaolu Ürün Geliştirilmesi
TÜBİTAK Projesi
Toker Ö. S.
2020 - 2022
2020 - 2022İndirgen Şekerler Ve Hidrofobik Amino Asitlerin Kullanımı İle Sütlü Ve Bitter Çikolatanın Aromatik Özelliklerinin Geliştirilmesi
TÜBİTAK Projesi
Toker Ö. S.
2020 - 2022
2020 - 2022PROBİYOTİK YUMUŞAK ŞEKERLEME GELİŞTİRİLMESİ
TÜBİTAK Projesi
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
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
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
Toker Ö. S.
2020 - 2020
2020 - 2020Elma Posasının Kokolin ve Sürülebilir Krema Ürünlerinde Şeker İkamesi Olarak Kullanılması
TÜBİTAK Projesi
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
Palabıyık İ.(Yürütücü), Toker Ö. S., Konar N.
2019 - 2020
2019 - 2020Keçiboynuzu Tozunun Kokolin Formülasyonunda Kakao İkamesi Olarak Kullanımı
TÜBİTAK Projesi
Toker Ö. S.
2019 - 2020
2019 - 2020Yayıkaltı Suyu Tozunun Kokolinde Kullanım Olanaklarının Araştırılması
TÜBİTAK Projesi
Toker Ö. S.
2019 - 2020
2019 - 2020
Jelly Tipi Şekerleme Kalori Düzeyinin Bitkisel Çözünür Lif ve Poliol Kullanımı ile Azaltılması
TÜBİTAK Projesi
Konar N.(Yürütücü), Toker Ö. S., Palabıyık İ.
2018 - 2019
2018 - 2019Uzun Ömürlü Endüstriyel Üretime Uygun Tatlı Sufle Ürün Geliştirilmesi
TÜBİTAK Projesi
Toker Ö. S.
2018 - 2019
2018 - 2019
Endüstriyel Gıda Atıklarının Çikolata Türevi Ürünlerde Maliyet Optimizasyonu Amacı ile Kullanımı
TÜBİTAK Projesi
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
TOKER Ö. S. (Yürütücü), DEMİRTAŞ C.
2016 - 2017
2016 - 2017EPA ve DHA İlaveli Fonksiyonel Çikolata Çeşitlerinin Geliştirilmesi
TÜBİTAK Projesi
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
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
Mayıs 2019
Mayıs 20192024-Eşik Üstü Ödülü
Tübitak
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