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1-Effects of different ultrasonic conditions on the crystallization behavior of cocoa butter

Yazarlar - Yıl : OBA İLTER ŞİRİN,Martini Silvana - ( 2023 - 03.05.2023 )

Yayın Yeri : 2023 AOCS Annual Meeting & Expo.

UluslararasıTam metin bildiri

2-STRUCTURAL STUDIES ON CHOCOLATE SPREADS WITH WHEAT OIL-BASED OLEOGELS AS A PALM OIL ALTERNATIVE

Yazarlar - Yıl : Yıldıırm Tuğçe,OBA İLTER ŞİRİN - ( 2022 - 29.01.2022 )

Yayın Yeri : 5th INTERNATIONAL EUROPEAN CONFERENCE ON INTERDISCIPLINARY SCIENTIFIC RESEARCH

UluslararasıTam metin bildiri

3-FARKLI YAĞ TİPİNİN OLEOJEL ÖZELLİKLERİ ÜZERİNE ETKİSİNİN DEĞERLENDİRMESİ

Yazarlar - Yıl : Yıldıırm Tuğçe,OBA İLTER ŞİRİN - ( 2022 - 10.03.2022 )

Yayın Yeri : 7. ULUSLARARASI ERCİYES BİLİMSEL ARAŞTIRMALAR KONGRESİ

UluslararasıTam metin bildiri

4-OLEOGEL PRODUCTION FROM FIG SEED OIL

Yazarlar - Yıl : YAZICI FEHMİ,OBA İLTER ŞİRİN,Önder Figen - ( 2021 - 19.05.2021 )

Yayın Yeri : INTERNATIONAL 19 MAY INNOVATIVE SCIENTIFIC APPROACHES CONGRESS-V

UluslararasıÖzet bildiri

5-Determination of the encapsulation effectiveness of L. paracasei Probiotic Bacteria

Yazarlar - Yıl : OBA İLTER ŞİRİN - ( 2020 - 03.09.2020 )

Yayın Yeri : PROCEEDINGS OF II. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONFERENCE E-AGBIOL 2020

UluslararasıÖzet bildiri

6-Production of Prebiotic Instant Cocoa Beverage with Lyophilization Technique

Yazarlar - Yıl : OBA İLTER ŞİRİN - ( 2020 - 04.10.2020 )

Yayın Yeri : 5 th International Anatolian Agriculture, Food, Environment and Biology Congress

UluslararasıÖzet bildiri

7-Maltitol including milk chocolates by BV seeding: sensorial, microstructural, and some physical properties

Yazarlar - Yıl : KONAR NEVZAT,TOKER ÖMER SAİD,Polat Derya Genç,OBA İLTER ŞİRİN,PALABIYIK İBRAHİM - ( 2019 - 14.07.2019 )

Yayın Yeri : 4th International Congress on Advances in Veterinary Sciences Technics,

UluslararasıÖzet bildiri

8-Effects of Process Conditions on Citrus Beverage Emulsions’ Creaming Index: RSM Approach

Yazarlar - Yıl : KONAR NEVZAT,Ozarda Ozlem,Senocak Secil,Unluturk Naike N.,OBA İLTER ŞİRİN - ( 2018 - 27.02.2018 )

Yayın Yeri : 2018 4th International Conference on Food and Environmental Sciences (ICFES 2018)

UluslararasıTam metin bildiri

9-Alternative Tempering in Sugar-Free Milk Chocolate Technology: Effects on Sensorial, Micro-Structure and Various Physcial Properties.

Yazarlar - Yıl : TOKER ÖMER SAİD,KONAR NEVZAT,OBA İLTER ŞİRİN,PALABIYIK İBRAHİM,SAĞDIÇ OSMAN,ARTIK NEVZAT - ( 2018 - 15.07.2018 )

Yayın Yeri : International Eurasian Congress on Natural Nutrition Healthy Life

UluslararasıTam metin bildiri

10-Optimization of Solid-Phase Microextraction Conditions of Isomalt Containing Milk Chocolate: Response Surface Method Approach

Yazarlar - Yıl : OBA İLTER ŞİRİN,TOKER ÖMER SAİD,Pirouzian Haniyeh Rasouli - ( 2017 - 17.05.2017 )

Yayın Yeri : International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017 Cappadocia / Turkey)

UluslararasıÖzet bildiri

11-Production of Sugar-free Milk Chocolate using β-V Seed Crystals

Yazarlar - Yıl : OBA İLTER ŞİRİN,GÖKTAŞ HAMZA,TOKER ÖMER SAİD,KONAR NEVZAT,SAĞDIÇ OSMAN,ARTIK NEVZAT - ( 2016 - 21.04.2016 )

Yayın Yeri : 15th International Cereal and Bread Congress

UluslararasıÖzet bildiri

12-Functional Chocolate and Chocolate Products: Reality or Fiction

Yazarlar - Yıl : Polat Derya Genç,TOKER ÖMER SAİD,OBA İLTER ŞİRİN,KONAR NEVZAT,SAĞDIÇ OSMAN,ARTIK NEVZAT - ( 2016 - 21.04.2016 )

Yayın Yeri : 15th International Cereal and Bread Congress

UluslararasıÖzet bildiri

Bildiriler

1-Effects of different ultrasonic conditions on the crystallization behavior of cocoa butter

2-STRUCTURAL STUDIES ON CHOCOLATE SPREADS WITH WHEAT OIL-BASED OLEOGELS AS A PALM OIL ALTERNATIVE

3-FARKLI YAĞ TİPİNİN OLEOJEL ÖZELLİKLERİ ÜZERİNE ETKİSİNİN DEĞERLENDİRMESİ

4-OLEOGEL PRODUCTION FROM FIG SEED OIL

5-Determination of the encapsulation effectiveness of L. paracasei Probiotic Bacteria

6-Production of Prebiotic Instant Cocoa Beverage with Lyophilization Technique

7-Maltitol including milk chocolates by BV seeding: sensorial, microstructural, and some physical properties

8-Effects of Process Conditions on Citrus Beverage Emulsions’ Creaming Index: RSM Approach

9-Alternative Tempering in Sugar-Free Milk Chocolate Technology: Effects on Sensorial, Micro-Structure and Various Physcial Properties.

10-Optimization of Solid-Phase Microextraction Conditions of Isomalt Containing Milk Chocolate: Response Surface Method Approach

11-Production of Sugar-free Milk Chocolate using β-V Seed Crystals

12-Functional Chocolate and Chocolate Products: Reality or Fiction

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