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Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics

Trends in food science & technology, 2016-03, Vol.49, p.35-44

2016

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

Journal of applied phycology, 2022-02, Vol.34 (1), p.375-383

2022

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

Journal of functional foods, 2018-04, Vol.43, p.206-213

2018

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

Rheologica acta, 2022-05, Vol.61 (4-5), p.339-351

2022

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

Food analytical methods, 2020-04, Vol.13 (4), p.952-961

2020

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Chocolate quality and conching

Trends in food science & technology, 2019-09, Vol.91, p.446-453

2019

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

Sugar tech : an international journal of sugar crops & related industries, 2018-12, Vol.20 (6), p.745-755

2018

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Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions

CYTA: journal of food, 2014-01, Vol.12 (1), p.55-64

2014

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Health conscious consumers and sugar confectionery: Present aspects and projections

Trends in food science & technology, 2022-05, Vol.123, p.57-68

2022

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

International journal of food properties, 2017-12, Vol.20 (sup2), p.1354-1365

2017

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A model study on the site-specificity of (−)-epicatechin-induced reactions in β-lactoglobulin by high-resolution mass spectrometry in combination with bioinformatics

Food chemistry, 2023-05, Vol.408, p.135242-135242, Article 135242

2023

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Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies

Food science & technology, 2020-06, Vol.128, p.109531, Article 109531

2020

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Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels

Journal of texture studies, 2024-02, Vol.55 (1), p.n/a

2024

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βv SEEDING AS AN ALTERNATIVE PRE-CRYSTALLIZATION TECHNIQUE IN SYNBIOTIC MILK CHOCOLATE PRODUCTION

Gıda, 2018-04, Vol.43 (3), p.422-431

2018

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Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders

Innovative food science & emerging technologies, 2023-08, Vol.88, p.103440, Article 103440

2023

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Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds

Trends in food science & technology, 2016-09, Vol.55, p.29-38

2016

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Chocolate aroma: Factors, importance and analysis

Trends in food science & technology, 2020-05, Vol.99, p.580-592

2020

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

Food chemistry, 2020-08, Vol.321, p.126718-126718, Article 126718

2020

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Chocolate microstructure: A comprehensive review

Food research international, 2024-11, Vol.196, p.115091, Article 115091

2024

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Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size

Food science & technology, 2020-01, Vol.118, p.108776, Article 108776

2020

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Influence of process conditions of alkalization on quality of cocoa powder

Food research international, 2024-04, Vol.182, p.114147-114147, Article 114147

2024

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Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties

Food science & technology, 2021-03, Vol.138, p.110451, Article 110451

2021

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Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill

Food science & technology, 2019-11, Vol.115, p.108435, Article 108435

2019

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Drying and characterization of red beet color liquid process waste to develop a novel bulking agent

Journal of cleaner production, 2024-02, Vol.442, p.141030, Article 141030

2024

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Novel approaches in food grade bigels properties and applications: A review

International journal of biological macromolecules, 2024-11, p.137424, Article 137424

2024

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Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics

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

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

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

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

Chocolate quality and conching

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

Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions

Health conscious consumers and sugar confectionery: Present aspects and projections

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

A model study on the site-specificity of (−)-epicatechin-induced reactions in β-lactoglobulin by high-resolution mass spectrometry in combination with bioinformatics

Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies

Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels

βv SEEDING AS AN ALTERNATIVE PRE-CRYSTALLIZATION TECHNIQUE IN SYNBIOTIC MILK CHOCOLATE PRODUCTION

Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders

Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds

Chocolate aroma: Factors, importance and analysis

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

Chocolate microstructure: A comprehensive review

Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size

Influence of process conditions of alkalization on quality of cocoa powder

Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties

Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill

Drying and characterization of red beet color liquid process waste to develop a novel bulking agent

Novel approaches in food grade bigels properties and applications: A review

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