Omer Said Toker - Search Results

Year	Number of Results
2012	2
2013	1
2014	3
2015	3
2016	2
2017	2
2018	2
2019	2
2020	1
2021	5
2022	6
2023	7
2024	6

1

Soft confectionery products: Quality parameters, interactions with processing and ingredients.

Gunes R, Palabiyik I, Konar N, Said Toker O. Gunes R, et al. Among authors: said toker o. Food Chem. 2022 Aug 15;385:132735. doi: 10.1016/j.foodchem.2022.132735. Epub 2022 Mar 17. Food Chem. 2022. PMID: 35318175 Review.

2

A new trend among plant-based food ingredients in food processing technology: Aquafaba.

Erem E, Icyer NC, Tatlisu NB, Kilicli M, Kaderoglu GH, Toker ÖS. Erem E, et al. Among authors: toker os. Crit Rev Food Sci Nutr. 2023;63(20):4467-4484. doi: 10.1080/10408398.2021.2002259. Epub 2021 Nov 11. Crit Rev Food Sci Nutr. 2023. PMID: 34761963 Review.

3

Pre-crystallization process in chocolate: Mechanism, importance and novel aspects.

Pirouzian HR, Konar N, Palabiyik I, Oba S, Toker OS. Pirouzian HR, et al. Among authors: toker os. Food Chem. 2020 Aug 15;321:126718. doi: 10.1016/j.foodchem.2020.126718. Epub 2020 Apr 1. Food Chem. 2020. PMID: 32251925 Review.

4

Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications.

Pehlivanoğlu H, Demirci M, Toker OS, Konar N, Karasu S, Sagdic O. Pehlivanoğlu H, et al. Among authors: toker os. Crit Rev Food Sci Nutr. 2018 May 24;58(8):1330-1341. doi: 10.1080/10408398.2016.1256866. Epub 2017 Jul 21. Crit Rev Food Sci Nutr. 2018. PMID: 27830932 Review.

5

Chocolate flow behavior: Composition and process effects.

Toker OS, Pirouzian HR, Palabiyik I, Konar N. Toker OS, et al. Crit Rev Food Sci Nutr. 2023;63(19):3788-3802. doi: 10.1080/10408398.2021.1993782. Epub 2021 Oct 25. Crit Rev Food Sci Nutr. 2023. PMID: 34694187

6

Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent.

Bursa K, Kilicli M, Toker OS, Palabiyik I, Gulcu M, Yaman M, Kian-Pour N, Konar N. Bursa K, et al. Among authors: toker os. J Food Sci Technol. 2022 May;59(5):1704-1714. doi: 10.1007/s13197-021-05180-8. Epub 2021 Jun 19. J Food Sci Technol. 2022. PMID: 35531394 Free PMC article.

7

Development of a novel rheological method for determining melting properties of gelatin-based gummies.

Atik DS, Demirci M, Toker ÖS, Palabiyik I. Atik DS, et al. Among authors: toker os. Int J Biol Macromol. 2022 Jun 1;209(Pt A):385-395. doi: 10.1016/j.ijbiomac.2022.04.002. Epub 2022 Apr 7. Int J Biol Macromol. 2022. PMID: 35398388

8

Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios.

Kurt A, Bursa K, Toker OS. Kurt A, et al. Among authors: toker os. Food Sci Technol Int. 2022 Mar;28(2):118-127. doi: 10.1177/1082013221993566. Epub 2021 Feb 10. Food Sci Technol Int. 2022. PMID: 33565331

9

Carob powder as cocoa substitute in milk and dark compound chocolate formulation.

Akdeniz E, Yakışık E, Rasouli Pirouzian H, Akkın S, Turan B, Tipigil E, Toker OS, Ozcan O. Akdeniz E, et al. Among authors: toker os. J Food Sci Technol. 2021 Dec;58(12):4558-4566. doi: 10.1007/s13197-020-04943-z. Epub 2021 Jan 11. J Food Sci Technol. 2021. PMID: 34629520 Free PMC article.

10

The effect of invertase concentration on quality parameters of fondant.

Ozcan O, Yildirim RM, Toker OS, Akbas N, Ozulku G, Yaman M. Ozcan O, et al. Among authors: toker os. J Food Sci Technol. 2019 Sep;56(9):4242-4250. doi: 10.1007/s13197-019-03894-4. Epub 2019 Jun 29. J Food Sci Technol. 2019. PMID: 31477995 Free PMC article.

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