| Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications H Pehlivanoğlu, M Demirci, OS Toker, N Konar, S Karasu, O Sagdic Critical reviews in food science and nutrition 58 (8), 1330-1341, 2018 | 310 | 2018 |
| Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics N Konar, OS Toker, S Oba, O Sagdic Trends in Food Science & Technology 49, 35-44, 2016 | 132 | 2016 |
| Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties Y Durmaz, M Kilicli, OS Toker, N Konar, I Palabiyik, F Tamtürk Algal Research 47, 101811, 2020 | 121 | 2020 |
| Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin N Konar European Food Research and Technology 236 (1), 135-143, 2013 | 119 | 2013 |
| Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics N Konar, I Palabiyik, OS Toker, DG Polat, E Kelleci, HR Pirouzian, ... Journal of Functional Foods 43, 206-213, 2018 | 104 | 2018 |
| Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds N Konar, I Palabiyik, OS Toker, O Sagdic Trends in food science & technology 55, 29-38, 2016 | 84 | 2016 |
| Chocolate aroma: Factors, importance and analysis OS Toker, I Palabiyik, HR Pirouzian, T Aktar, N Konar Trends in Food Science & Technology 99, 580-592, 2020 | 77 | 2020 |
| Chocolate quality and conching OS Toker, I Palabiyik, N Konar Trends in Food Science & Technology 91, 446-453, 2019 | 76 | 2019 |
| Soft confectionery products: Quality parameters, interactions with processing and ingredients R Gunes, I Palabiyik, N Konar, OS Toker Food Chemistry 385, 132735, 2022 | 64 | 2022 |
| Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties BG Acan, M Kilicli, K Bursa, OS Toker, I Palabiyik, M Gulcu, M Yaman, ... LWT 138, 110451, 2021 | 63 | 2021 |
| Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size E Altınok, I Palabiyik, R Gunes, OS Toker, N Konar, S Kurultay Lwt 118, 108776, 2020 | 62 | 2020 |
| Determination of conjugated and free isoflavones in some legumes by LC–MS/MS N Konar, ES Poyrazoğlu, K Demir, N Artik Journal of Food Composition and Analysis 25 (2), 173-178, 2012 | 62 | 2012 |
| Health conscious consumers and sugar confectionery: Present aspects and projections N Konar, R Gunes, I Palabiyik, OS Toker Trends in Food Science & Technology 123, 57-68, 2022 | 61 | 2022 |
| Developing functional white chocolate by incorporating different forms of EPA and DHA-Effects on product quality OS Toker, N Konar, HR Pirouzian, S Oba, DG Polat, I Palabiyik, ... LWT 87, 177-185, 2018 | 57 | 2018 |
| Rheological and physical properties of inulin-containing milk chocolate prepared at different process conditions N Konar, B Özhan, N Artık, S Dalabasmaz, ES Poyrazoglu CyTA-Journal of Food 12 (1), 55-64, 2014 | 57 | 2014 |
| Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill AH Rad, HR Pirouzian, OS Toker, N Konar Lwt 115, 108435, 2019 | 53 | 2019 |
| Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality OS Toker, N Konar, I Palabiyik, HR Pirouzian, S Oba, DG Polat, ... Food Chemistry 254, 224-231, 2018 | 53 | 2018 |
| Pre-crystallization process in chocolate: Mechanism, importance and novel aspects HR Pirouzian, N Konar, I Palabiyik, S Oba, OS Toker Food chemistry 321, 126718, 2020 | 49 | 2020 |
| Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies S Gok, OS Toker, I Palabiyik, N Konar Lwt 128, 109531, 2020 | 48 | 2020 |
| Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics R Gunes, I Palabiyik, OS Toker, N Konar, S Kurultay Journal of Food Engineering 255, 9-14, 2019 | 47 | 2019 |
Omer Said TokerYıldız Technical UniversityVerifierad e-postadress på yildiz.edu.tr