Citations (27)
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Shanthamma S, Priyanka S, Priyanga S, J A Moses & C Anandharamakrishnan. (2023) Production of Low Glycemic Index Chocolates with Natural Sugar Substitutes. Journal of Culinary Science & Technology 21:4, pages 620-645.
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Veronika Barišić, Antun Jozinović, Ivana Flanjak, Drago Šubarić, Jurislav Babić, Borislav Miličević, Stela Jokić, Ivanka Grgić & Đurđica Ačkar. (2021) Effect of Addition of Fibres and Polyphenols on Properties of Chocolate – A Review. Food Reviews International 37:3, pages 225-243.
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Omer Said Toker, Derya Genc Polat, Osman Gokhan Gulfidan, Nevzat Konar, İbrahim Palabiyik, Alican Akcicek, Ender Sinan Poyrazoglu & Osman Sagdic. (2017) Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates. International Journal of Food Properties 20:sup2, pages 1354-1365.
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Articles from other publishers (24)
Marica Rakin, Maja Bulatović, Danica Zarić, Tanja Krunić, Ivana Lončarević, Jovana Petrović & Biljana Pajin. (2022) Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate. Food Science and Technology International 29:6, pages 610-618.
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Peter Philip James Jackson, Anisha Wijeyesekera & Robert Adrian Rastall. (2022) Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!. Food Science & Nutrition 11:1, pages 17-38.
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Emir Altınok, Sefik Kurultay, Nevzat Konar, Omer Said Toker, Berkay Kopuk, Recep Gunes & Ibrahim Palabiyik. (2022) Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate. International Journal of Food Science & Technology 57:7, pages 4119-4128.
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Hamza Goktas, Nevzat Konar, Osman Sagdic & Omer Said Toker. (2021) Investigation effects of inulin degree of polymerization on compound chocolate quality. Journal of Food Processing and Preservation 45:11.
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Veronika Barišić, Jovana Petrović, Ivana Lončarević, Ivana Flanjak, Drago Šubarić, Jurislav Babić, Borislav Miličević, Kristina Doko, Marijana Blažić & Đurđica Ačkar. (2021) Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge. Sustainability 13:5, pages 2620.
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Kubra Bursa, Omer Said Toker, Ibrahim Palabiyik, Mustafa Yaman, Nasim Kian-Pour, Nevzat Konar & Mahmut Kilicli. (2021) Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties. LWT 139, pages 110609.
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Dimas Rahadian Aji Muhammad, Endang Sutriswati Rahayu & Dwi Larasatie Nur Fibri. (2021) Revisiting the Development of Probiotic-based Functional Chocolates. Reviews in Agricultural Science 9:0, pages 233-248.
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Maryam Kiumarsi, Dorota Majchrzak, Henry Jäger, Jian Song, Oliver Lieleg & Mahdiyar Shahbazi. (2021) Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties. Food Hydrocolloids 110, pages 106144.
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Maryam Kiumarsi, Dorota Majchrzak, Samira Yeganehzad, Henry Jäger & Mahdiyar Shahbazi. (2020) Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping. Food Hydrocolloids 104, pages 105698.
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Messiah Sarfarazi & Mohebbat Mohebbi. (2020) An investigation into the crystalline structure, and the rheological, thermal, textural and sensory properties of sugar-free milk chocolate: effect of inulin and maltodextrin. Journal of Food Measurement and Characterization 14:3, pages 1568-1581.
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Priyanka Sethupathy, Priyanga Suriyamoorthy, Jeyan A. Moses & Anandharamakrishnan Chinnaswamy. (2019)
Physical, sensory,
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starch digestibility and glycaemic index of granola bars prepared using sucrose alternatives
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Fernanda B. Campagnollo, Marianna M. Furtado, Beatriz S. Silva, Larissa P. Margalho, Joyce A. Carminati, Anderson S. Sant’Ana & Maristela S. Nascimento. (2020) A quantitative risk assessment model for salmonellosis due to milk chocolate consumption in Brazil. Food Control 107, pages 106804.
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Omer Said Toker, Sirin Oba, Ibrahim Palabiyik, Haniyeh Rasouli Pirouzian, Nevzat Konar, Nevzat Artik & Osman Sagdic. (2019)
Alternative Tempering of Sugar-Free Dark Chocolates by β
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Ömer Said TOKER & Derya GENÇ POLAT. (2019) Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality CharacteristicsSinbiyotik Şekersiz Bitter Çikolata Üretiminde Alternatif Pre-Kristalizasyon Tekniği Olarak V Tohum Kristali Kullanımı: Kalite Parametrelerine Etkisi. Cumhuriyet Science Journal 40:1, pages 233-244.
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Dimas Rahadian Aji Muhammad, Arifin Dwi Saputro, Hayley Rottiers, Davy Van de Walle & Koen Dewettinck. (2018) Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles. European Food Research and Technology 244:7, pages 1185-1202.
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Nevzat Konar, Ibrahim Palabiyik, Omer Said Toker, Derya Genc Polat, Ebru Kelleci, Haniyeh Rasouli Pirouzian, Alican Akcicek & Osman Sagdic. (2018) Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics. Journal of Functional Foods 43, pages 206-213.
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Nevzat Konar, Sirin Oba, Omer Said Toker, İbrahim Palabiyik, Hamza Goktas, Nevzat Artik & Osman Sagdic. (2017) Rapid tempering of sucrose-free milk chocolates by β
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Nevzat Konar, İbrahim Palabiyik, Omer Said Toker, Derya Genc Polat, Sinem Sener, Alican Akcicek & Osman Sagdic. (2017) Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus. International Journal of Food Engineering 13:9.
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Laura T. Rodriguez Furlán, Yanina Baracco, Javier Lecot, Noemi Zaritzky & Mercedes E. Campderrós. (2017) Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent. Food Chemistry 217, pages 637-647.
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Roger Philip Aidoo, Emelia Appah, Davy Van Dewalle, Emmanuel Ohene Afoakwa & Koen Dewettinck. (2017) Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture - effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties. International Journal of Food Science & Technology 52:1, pages 282-290.
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Nevzat Konar, Omer Said Toker, Sirin Oba & Osman Sagdic. (2016) Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics. Trends in Food Science & Technology 49, pages 35-44.
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Xin Zhang, Anna de Juan & Romà Tauler. (2015) Multivariate Curve Resolution Applied to Hyperspectral Imaging Analysis of Chocolate Samples. Applied Spectroscopy 69:8, pages 993-1003.
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