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5 - Vapor recompression systems for food processing evaporators

Evaporation Technology in Food Processing, 2024, p.85-101

2024

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Aflatoxin and Genetically Modified Organisms Analysis in Turkish Corn

Food and nutrition sciences, 2016, Vol.7 (2), p.138-148

2016

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

International journal of food engineering, 2019-10, Vol.15 (10)

2019

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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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Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads

Journal of food science and technology, 2024-02, Vol.61 (2), p.331-339

2024

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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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Chocolate flow behavior: Composition and process effects

Critical reviews in food science and nutrition, 2023, Vol.63 (19), p.3788-3802

2023

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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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Chocolate quality and conching

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

2019

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

Critical reviews in food science and nutrition, 2024-10, Vol.64 (25), p.9082-9094

2024

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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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Determination and numerical modeling of sugar release from model food gels

Journal of food engineering, 2023-02, Vol.338, p.111262, Article 111262

2023

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Determination of conjugated and free isoflavones in some legumes by LC–MS/MS

Journal of food composition and analysis, 2012-03, Vol.25 (2), p.173-178

2012

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Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics

Food biophysics, 2025-03, Vol.20 (1), p.6, Article 6

2025

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The determination of the caffeic acid derivatives of Echinacea purpurea aerial parts under various extraction conditions by supercritical fluid extraction (SFE)

The Journal of supercritical fluids, 2014-05, Vol.89, p.128-136

2014

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

Journal of food science, 2024-05, Vol.89 (5), p.2867-2878

2024

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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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Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study

Food science & technology, 2024-11, Vol.211, p.116902, Article 116902

2024

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Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality

Food science & technology, 2018-01, Vol.87, p.177-185

2018

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Development of a Natural Chewing Gum from Plant Based Polymer

Journal of polymers and the environment, 2018-05, Vol.26 (5), p.1969-1978

2018

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Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates

Food science & nutrition, 2024-10, Vol.12 (10), p.7864-7876

2024

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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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Effect of ball‐mill process on some quality parameters of chocolate and compound chocolate: A modeling approach

Journal of food process engineering, 2019-10, Vol.42 (6), p.n/a

2019

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Effect of different sample preparation methods on isoflavone, lignan, coumestan and flavonoid contents of various vegetables determined by triple quadrupole LC–MS/MS

Journal of food composition and analysis, 2012-05, Vol.26 (1-2), p.26-35

2012

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5 - Vapor recompression systems for food processing evaporators

Aflatoxin and Genetically Modified Organisms Analysis in Turkish Corn

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

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

Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads

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

Chocolate aroma: Factors, importance and analysis

Chocolate flow behavior: Composition and process effects

Chocolate microstructure: A comprehensive review

Chocolate quality and conching

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

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

Determination and numerical modeling of sugar release from model food gels

Determination of conjugated and free isoflavones in some legumes by LC–MS/MS

Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics

The determination of the caffeic acid derivatives of Echinacea purpurea aerial parts under various extraction conditions by supercritical fluid extraction (SFE)

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

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

Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study

Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality

Development of a Natural Chewing Gum from Plant Based Polymer

Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates

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

Effect of ball‐mill process on some quality parameters of chocolate and compound chocolate: A modeling approach

Effect of different sample preparation methods on isoflavone, lignan, coumestan and flavonoid contents of various vegetables determined by triple quadrupole LC–MS/MS

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