Search Results - "Palabiyik, İbrahim" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

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

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

by Konar, Nevzat, Toker, Omer Said, Rasouli Pirouzian, Haniyeh, Oba, Sirin, Genc Polat, Derya, Palabiyik, İbrahim, Poyrazoglu, Ender Sinan, Sagdic, Osman
Published in Sugar tech : an international journal of sugar crops & related industries (01.12.2018)

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Journal Article

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

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

by Toker, Omer Said, Genc Polat, Derya, Gulfidan, Osman Gokhan, Konar, Nevzat, Palabiyik, İbrahim, Akcicek, Alican, Poyrazoglu, Ender Sinan, Sagdic, Osman
Published in International journal of food properties (29.12.2017)

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Journal Article

Chocolate flow behavior: Composition and process effects

Chocolate flow behavior: Composition and process effects

by Toker, Omer Said, Pirouzian, Haniyeh Rasouli, Palabiyik, Ibrahim, Konar, Nevzat
Published in Critical reviews in food science and nutrition (2023)

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Journal Article

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

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

by Dalabasmaz, Sevim, Toker, Ömer Said, Palabiyik, Ibrahim, Konar, Nevzat
Published in Critical reviews in food science and nutrition (02.10.2024)

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Journal Article

Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums

Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums

by Özdoğan, Ayşe, Gunes, Recep, Palabiyik, Ibrahim
Published in Journal of the science of food and agriculture (01.11.2019)

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

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

by Bölük, Esra, Akdeniz, Esra, Gunes, Recep, Palabiyik, Ibrahim, Konar, Nevzat, Toker, Omer Said
Published in Journal of food science (01.05.2024)

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Journal Article

Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate

Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate

by Altınok, Emir, Kurultay, Sefik, Konar, Nevzat, Toker, Omer Said, Kopuk, Berkay, Gunes, Recep, Palabiyik, Ibrahim
Published in International journal of food science & technology (01.07.2022)

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

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

by Ertural, Gökşen Işık, Gunes, Recep, Toker, Omer Said, Palabiyik, Ibrahim, Konar, Nevzat, Sagdic, Osman
Published in International journal of food science & technology (01.11.2023)

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

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

by Altinok, Emir, Kurultay, Sefik, Boluk, Esra, Atik, Didem Sozeri, Kopuk, Berkay, Gunes, Recep, Palabiyik, Ibrahim, Konar, Nevzat, Toker, Omer Said
Published in International journal of food science & technology (01.06.2022)

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Journal Article

Using spray‐dried sugar beet molasses in ice cream as a novel bulking agent

Using spray‐dried sugar beet molasses in ice cream as a novel bulking agent

by Acan, Betul Gizem, Toker, Omer Said, Aktar, Tugba, Tamturk, Faruk, Palabiyik, Ibrahim, Konar, Nevzat
Published in International journal of food science & technology (01.03.2020)

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

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

by Polat, Derya Genc, Durmaz, Yasar, Konar, Nevzat, Pirouzian, Haniyeh Rasouli, Toker, Omer Said, Palabiyik, Ibrahim, Tasan, Murat
Published in Journal of applied phycology (01.02.2022)

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Journal Article

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

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

by Konar, Nevzat, Palabiyik, Ibrahim, Toker, Omer Said, Polat, Derya Genc, Kelleci, Ebru, Pirouzian, Haniyeh Rasouli, Akcicek, Alican, Sagdic, Osman
Published in Journal of functional foods (01.04.2018)

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Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds ( Salvia hispanica L.)

Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds ( Salvia hispanica L.)

by Mutlu, Sebnem, Kopuk, Berkay, Palabiyik, Ibrahim
Published in Foods (01.04.2023)

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A rheometer-based method to determine the crystal types of cocoa butter in white chocolate

A rheometer-based method to determine the crystal types of cocoa butter in white chocolate

by Yucel, Emel, Tirpanci Sivri, Goksel, Palabiyik, Ibrahim, Tasan, Murat
Published in European food research & technology (01.06.2022)

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

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

by Palabiyik, Ibrahim, Durmaz, Yasar, Öner, Barış, Toker, Omer Said, Coksari, Gulay, Konar, Nevzat, Tamtürk, Faruk
Published in Journal of applied phycology (01.04.2018)

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

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

by Mardani, Marieh, Kilicli, Mahmut, Toker, Omer Said, Yeganehzad, Samira, Niazmand, Razieh, Palabiyik, Ibrahim, Konar, Nevzat
Published in Rheologica acta (01.05.2022)

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

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

by Palabiyik, Ibrahim, Toker, Omer Said, Konar, Nevzat, Gunes, Recep, Güleri, Tuba, Alaşalvar, Hamza, Çam, Mustafa
Published in International journal of food science & technology (01.12.2018)

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Removal of yield‐stress fluids from pipework using water

Removal of yield‐stress fluids from pipework using water

by Palabiyik, Ibrahim, Lopez‐Quiroga, Estefania, Robbins, Phillip T., Goode, Kylee R., Fryer, Peter J.
Published in AIChE journal (01.05.2018)

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Journal Article

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

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

by Demircan, Huseyin, Oral, Rasim A., Toker, Omer S., Palabiyik, Ibrahim
Published in ACS omega (07.05.2024)

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Journal Article

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

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

by Kurt, Abdullah, Palabiyik, Ibrahim, Gunes, Recep, Konar, Nevzat, Toker, Omer Said
Published in Food analytical methods (01.04.2020)

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