All Stories

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

    Article • Current Pharmaceutical Biotechnology, October 2020, Bentham Science Publishers

    Dr Omer S Toker, Nevzat Konar

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

    Article • International Journal of Food Engineering, September 2019, De Gruyter

    Dr Omer S Toker, Nevzat Konar, Osman Sagdic

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

    Article • Quality Assurance and Safety of Crops & Foods, August 2017, Wageningen Academic Publishers

    Dr Omer S Toker, Önder YILDIZ

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

    Article • International Journal of Food Science & Technology, December 2016, Wiley

    Dr Omer S Toker

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

    Article • Journal of Food Processing and Preservation, May 2016, Wiley

    Dr Omer S Toker, Mehmet Başlar

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

    Article • Quality Assurance and Safety of Crops & Foods, April 2016, Wageningen Academic Publishers

    Dr Omer S Toker

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

    Article • International Journal of Food Engineering, January 2015, De Gruyter

    Dr Omer S Toker, Ayhan BAŞTÜRK, Önder YILDIZ