Metrics
Publication
193
Open Access
2
UN Sustainable Development Goals
Education
2008 - 2011
2008 - 2011Doctorate
Ankara University, Fen Bilimleri Enstitüsü, Turkey
2005 - 2008
2005 - 2008Postgraduate
Gazi University, Fen Bilimleri Enstitüsü, Turkey
1992 - 1998
1992 - 1998Undergraduate
Ege University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Turkey
Research Areas
Food Engineering
Food Science
Food Technology
Research Areas Based on Academic Activities
Avesis Research Areas
WoS Research Areas
Scopus Research Areas
Academic Positions
2023 - Continues
2023 - ContinuesProfessor
Ankara University, Ziraat Fakültesi, Süt Teknolojisi Bölümü
2020 - 2023
2020 - 2023Professor
Eskisehir Osmangazi University, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
2015 - 2020
2015 - 2020Associate Professor
Siirt University, Faculty Of Engıneerıng-Archıtecture, Department Of Food Engıneerıng
2014 - 2015
2014 - 2015Assistant Professor
Siirt University, Faculty Of Veterınary Medıcıne, Department Of Food Hygıene And Technology
Managerial Experience
2025 - Present
2025 - PresentDirector of The Institution
Ankara University, Gıda Güvenliği Enstitüsü
2022 - 2025
2022 - 2025Dean
Eskisehir Osmangazi University
2020 - 2022
2020 - 2022Vice Dean
Eskisehir Osmangazi University
2020 - 2021
2020 - 2021Head of Department
Eskisehir Osmangazi University
2018 - 2020
2018 - 2020Head of Department
Siirt University, Faculty Of Engıneerıng, Department Of Food Engıneerıng
2014 - 2015
2014 - 2015Head of Department
Siirt University, Faculty Of Veterınary Medıcıne, Department Of Food Hygıene And Technology
Non Academic Experience
2025 - Present
2025 - PresentMYK Gıda Sektör Komitesi Üyesi
Ministry, Çalışma ve Sosyal Güvenlik Bakanlığı, Mesleki Yeterlilik Kurumu, MYK Gıda Sektör Komitesi Üyesi
Articles
All (122)
SCI-E, SSCI, AHCI (105)
SCI-E, SSCI, AHCI, ESCI (107)
ESCI (1)
Scopus (98)
TRDizin (4)
Other Publications (13)
2026
20261. Life cycle hotspots in chocolate production: Ingredient formulation, processing technologies, and pathways toward sustainable confectionery systems
Konar N., Fidan M., Atalar İ., Palabıyık İ., Şanlı T., Maraşlı S., et al.
THE SCIENCE OF THE TOTAL ENVIRONMENT AN INTERNATIONAL JOURNAL FOR SCIENTIFIC RESEARCH INTO THE ENVIRONMENT AND ITS RELATIONSHIP WITH MAN , vol.1018, pp.1-12, 2026 (SCI-Expanded)
2026
20262. Combined Effects of Ultra-High-Pressure Homogenization and Enzyme Treatments on the Quality Properties of Juice From Apple Industrial By-Products
Aksu M. İ., Şimşek S. S., Turan E., Konar N., Atalar İ.
JOURNAL OF FOOD PROCESS ENGINEERING , vol.49, no.2, pp.1-12, 2026 (SCI-Expanded)
2026
20263. Cold-plasma-induced modification of pea protein isolate: implications for functional and physicochemical enhancement in hybrid fermented dairy beverages
ŞANLI T., ALTINAY C., ATALAR İ., Fidan M., Ozturk N. Z., Palabiyik I., et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
, 2026 (SCI-Expanded, Scopus)
2026
20264. Comprehensive life cycle assessment of cocoa and chocolate supply chains: Environmental sustainability perspectives
Konar N., Fidan M., Atalar İ., Palabıyık İ., Toker Ö. S.
TRENDS IN FOOD SCIENCE AND TECHNOLOGY , vol.169, pp.1-12, 2026 (SCI-Expanded)
2025
20255. Plant-derived gum as a gelatin alternative in the formulation of probiotic-enriched toffee candy
Gunes R., Atik D. S., Palabiyik I., KONAR N., Karahan D., Tayyem R.
Applied Food Research
, vol.5, no.2, 2025 (Scopus)
2025
20256. Comparative life cycle assessment of deep frying and tunnel drying in instant noodle manufacturing: Environmental trade-offs and hotspot identification
Fidan M., Konar N., Atalar İ., Toker Ö. S., Palabıyık İ., Güner C., et al.
THE SCIENCE OF THE TOTAL ENVIRONMENT AN INTERNATIONAL JOURNAL FOR SCIENTIFIC RESEARCH INTO THE ENVIRONMENT AND ITS RELATIONSHIP WITH MAN , vol.1008, pp.1-12, 2025 (SCI-Expanded)
2025
20257. Developing Low-Calorie Marshmallow Products Using Polyols and Soluble Fibers as Substitutes for Mono- and Disaccharides
Palabiyik I., Albaş M. G., Erşahin E., TOKER Ö. S., KONAR N., Şentürk B., et al.
ACS Omega
, vol.10, no.39, pp.45124-45131, 2025 (SCI-Expanded, Scopus)
2025
20258. Using autolyzed and dried Saccharomyces cerevisiae as various macromolecules and sucrose substitute: Developing novel gummy
ElObeid T., Tüzün B., Apaydın A., TOKER Ö. S., Doguer C., Palabiyik I., et al.
Food Chemistry: X
, vol.31, 2025 (SCI-Expanded, Scopus)
2025
20259. Red Beet Extract Powder, Gelatin and Sucrose Interactions in Gummy Candies
TOKER Ö. S., ATALAR İ., Kurt A., Palabiyik I., KONAR N.
Foods
, vol.14, no.17, 2025 (SCI-Expanded, Scopus)
2025
202510. Maillard reaction-based conjugation of hazelnut protein isolate with sodium alginate: structural and functional insights
Atalar İ., Sarı T., Elen H., Kurt A., Pekdoğan Göztok S., Beşir Özgeçen A., et al.
FOOD RESEARCH INTERNATIONAL , vol.221, pp.1-12, 2025 (SCI-Expanded)
2025
202511. Potential application of the encapsulated microalgae biomass as an innovative ingredient in gummy formulation
KONAR N., Khiabani A. H., ATAR H. H., Polat D. G., Durmaz Y., MERT B.
Journal of Food Measurement and Characterization
, vol.19, no.8, pp.6095-6107, 2025 (SCI-Expanded, Scopus)
2025
202512. Recent advances in cocoa chemistry and roasting
KONAR N., Palabiyik I., Karimidastjerd A., TOKER Ö. S., Gorgulu A.
Trends in Food Science and Technology
, vol.162, 2025 (SCI-Expanded, Scopus)
2025
202513. Composition of Commercial Licorice Candies and Development of Sugar-Reduced Licorice-Type Extruded Soft Candy Using Resistant Dextrin
Keskin Kuzey F., Karimidastjerd A., TOKER Ö. S., ARICI M., Palabiyik I., Tasan M., et al.
ACS Omega
, vol.10, no.28, pp.30616-30626, 2025 (SCI-Expanded, Scopus)
2025
202514. Impact of Encapsulated Thyme, Clove, and Sage Essential Oils on the Antioxidant, Physicochemical, DNA Binding, and Cleaving Properties of Chewing Gum
Barman B., KILINÇ Y., Kutlu G., Karimidastjerd A., Habibzadeh Khiabani A., Gok B., et al.
ACS Omega
, vol.10, no.28, pp.30512-30524, 2025 (SCI-Expanded, Scopus)
2025
202515. Raspberry Powder (Rubus idaeus L.) as a Natural Preservative in Aerobically Packaged Ground Beef: The Phytochemical Profile and Effect on Lipid Oxidation, Color Deterioration, and Microbial Growth during Storage
AKSU M. İ., Turan E., GÜLBANDILAR A., KONAR N., Tamtürk F.
ACS Omega
, vol.10, no.21, pp.22146-22157, 2025 (SCI-Expanded, Scopus)
2025
202516. Effect of different alkaline solutions in cocoa powder alkalization: Effects on pasteurized chocolate milk
Atalar İ., Apaydın A., Elmacı C., Elobeid T., Konar N.
APPLIED FOOD RESEARCH
, vol.5, no.1, pp.1-10, 2025 (ESCI, Scopus)
2025
202517. Red Beet Process Waste: A Sustainable Glucose Syrup Alternative for Gummy Confectionery
Elobeid T., Tuzun B., Apaydin A., Tekneci E., Palabiyik I., Toker Ö. S., et al.
Journal of Food Science
, vol.90, no.5, 2025 (SCI-Expanded, Scopus)
2025
202518. Valorization black carrot colorant process liquid waste by clarification and Decolorization: A novel sugar alternative for gummies
Atalar İ., Tüzün B., Palabiyik I., Toker Ö. S., Uzun S., Elobeid T., et al.
Food Chemistry: X
, vol.27, 2025 (SCI-Expanded, Scopus)
2025
202519. Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics
Demirci S., Elmaci C., ATALAR İ., TOKER Ö. S., Palabiyik I., KONAR N.
FOOD BIOPHYSICS
, vol.20, no.1, 2025 (SCI-Expanded, Scopus)
2025
202520. Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples
Atalar İ., Ozen B., Polat D. G., Han E., Toker Ö. S., Palabiyik I., et al.
LWT
, vol.218, 2025 (SCI-Expanded, Scopus)
2025
202521. Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples
Atalar İ., Özen B., Genç Polat D., Han E., Toker Ö. S., Palabıyık İ., et al.
LWT - FOOD SCIENCE AND TECHNOLOGY , vol.218, pp.1-10, 2025 (SCI-Expanded)
2025
202522. Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage
Aksu M. İ., Konar N., Turan E., Tamturk F., Serpen A.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
, vol.62, no.2, pp.310-324, 2025 (SCI-Expanded, Scopus)
2025
202523. The use of alkalised cocoa powder in kefir: effects on physico-chemical, rheological, and functional properties
Şanlı T., Altlnay C., Atalar İ., Elobeid T., Konar N.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.60, no.1, 2025 (SCI-Expanded, Scopus)
2024
202424. Novel approaches in food grade bigels properties and applications: A review
Karimidastjerd A., ÇETİNKAYA T., Tarahi M., Singh L., KONAR N., Khiabani A. H., et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
, vol.283, 2024 (SCI-Expanded, Scopus)
2024
202425. Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study
Kopuk B., Gunes R., Polat D. G., Tasan M., Kurultay S., Palabiyik I., et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.211, 2024 (SCI-Expanded, Scopus)
2024
202426. Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates
Pekdogan Goztok S., Habibzadeh Khiabani A., Toker Ö. S., Palabiyik I., Konar N.
Food Science and Nutrition
, vol.12, no.10, pp.7864-7876, 2024 (SCI-Expanded, Scopus)
2024
202427. Chocolate microstructure: A comprehensive review
Konar N., Palabıyık İ., Karimidastjerd A., Toker Ö. S.
FOOD RESEARCH INTERNATIONAL , pp.1-15, 2024 (SCI-Expanded)
2024
202428. Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products
Toker Ö. S., Ozonuk S., Gunes R., Icyer N. C., Rasouli H. P., Konar N., et al.
JAOCS, Journal of the American Oil Chemists' Society
, vol.101, no.8, pp.721-733, 2024 (SCI-Expanded, Scopus)
2024
202429. Optimization of citrus fiber-enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties
Gurbuz B., Çayır M., Akdeniz E., Akyil Oeztuerk S., Karaman S., Karimidastjerd A., et al.
FOOD SCIENCE & NUTRITION
, vol.12, no.8, pp.5872-5881, 2024 (SCI-Expanded, Scopus)
2024
202430. Influence of process conditions of alkalization on quality of cocoa powder
Demirci S., Elmaci C., ATALAR İ., TOKER Ö. S., Palabiyik I., KONAR N.
Food Research International
, vol.182, 2024 (SCI-Expanded, Scopus)
2024
202431. Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation.
Bölük E., Akdeniz E., Gunes R., Palabiyik I., Konar N., Toker O. S.
Journal of food science
, 2024 (SCI-Expanded, Scopus)
2024
202432. Drying and characterization of red beet color liquid process waste to develop a novel bulking agent
Atalar İ., Konar N., Dalabasmaz S., Saygin Kantemur P., Han E.
Journal of Cleaner Production
, vol.442, 2024 (SCI-Expanded, Scopus)
2024
202433. Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads
Roufegarinejad L., Habibzadeh Khiabani A., Konar N., Toofighi S., Rasouli Pirouzian H.
Journal of Food Science and Technology
, vol.61, no.2, pp.331-339, 2024 (SCI-Expanded, Scopus)
2024
202434. Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels
Dalabasmaz S., Melayim M. E., Konar N.
Journal of Texture Studies
, vol.55, no.1, 2024 (SCI-Expanded, Scopus)
2024
202435. Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility
Dalabasmaz S., Toker Ö. S., Palabiyik I., Konar N.
Critical Reviews in Food Science and Nutrition
, vol.64, no.25, pp.9082-9094, 2024 (SCI-Expanded, Scopus)
2023
202336. Modification of chia (Salvia hispanica L.) seed mucilage (a heteropolysaccharide) by atmospheric pressure cold plasma jet treatment
Mutlu S., Palabiyik I., Kopuk B., Gunes R., Boluk E., BAĞCI U., et al.
FOOD BIOSCIENCE
, vol.56, 2023 (SCI-Expanded, Scopus)
2023
202337. Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products
Ertural G. I., Gunes R., TOKER Ö. S., Palabiyik I., KONAR N., SAĞDIÇ O.
International Journal of Food Science and Technology
, vol.58, no.11, pp.5938-5946, 2023 (SCI-Expanded, Scopus)
2023
202338. Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability
Goktas H., Baycar A., Konar N., Yaman M., Sağdıç O.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
, vol.17, no.4, pp.3403-3412, 2023 (SCI-Expanded, Scopus)
2023
202339. Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders
Palabiyik I., Kopuk B., KONAR N., TOKER Ö. S.
Innovative Food Science and Emerging Technologies
, vol.88, 2023 (SCI-Expanded, Scopus)
2023
202340. A model study on the site-specificity of (−)-epicatechin-induced reactions in β-lactoglobulin by high-resolution mass spectrometry in combination with bioinformatics
Börsig A., Konar N., Dalabasmaz S.
Food Chemistry
, vol.408, 2023 (SCI-Expanded, Scopus)
2023
202341. Optimization of Chlorella vulgaris spray drying using various innovative wall materials
Tamtürk F., Gürbüz B., TOKER Ö. S., Dalabasmaz S., Malakjani N., Durmaz Y., et al.
Algal Research
, vol.72, 2023 (SCI-Expanded, Scopus)
2023
202342. Effects of various milk powders on main quality parameters of cocoa butter substitute-based chocolate
Konar N., Polat D. G., Dalabasmaz S., Erdogan M., Sener S., Sarikaya E. K.
INTERNATIONAL DAIRY JOURNAL
, vol.139, 2023 (SCI-Expanded, Scopus)
2023
202343. Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product
Özmen D., Yildirim R. M., Bursa K., Kian-Pour N., Toker Ö. S., Palabiyik I., et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
, vol.31, 2023 (SCI-Expanded, Scopus)
2023
202344. Determination and numerical modeling of sugar release from model food gels
Goztok S. P., Palabiyik I., Boluk E., Gunes R., Toker O. S., Konar N.
JOURNAL OF FOOD ENGINEERING
, vol.338, 2023 (SCI-Expanded, Scopus)
2023
202345. Spray-drying optimization for Dunaliella salina and Porphyridium cruentum biomass
Konar N., Durmaz Y., Gurbuz B., Genc Polat D., Mert B.
Drying Technology
, vol.41, no.15, pp.2371-2384, 2023 (SCI-Expanded, Scopus)
2023
202346. Chocolate flow behavior: Composition and process effects
Toker Ö. S., Pirouzian H. R., Palabiyik I., Konar N.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
, vol.63, no.19, pp.3788-3802, 2023 (SCI-Expanded, Scopus)
2023
202347. Polyols and chocolate technology: recent developments and advances
Rad A. H., Konar N., Pirouzian H. R., Mirtajeddini S. B., Toker Ö. S., Pirouzian R. R.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.58, no.1, pp.1-8, 2023 (SCI-Expanded, Scopus)
2022
202248. Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study
Goztok S. P., Gunes R., TOKER Ö. S., Palabiyik I., Konar N.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
, vol.30, 2022 (SCI-Expanded, Scopus)
2022
202249. Soft confectionery products: Quality parameters, interactions with processing and ingredients
Gunes R., Palabiyik I., Konar N., TOKER Ö. S.
FOOD CHEMISTRY
, vol.385, 2022 (SCI-Expanded, Scopus)
2022
202250. Utilising grape juice processing by-products as bulking and colouring agent in white chocolate
Altinok E., Kurultay S., Konar N., TOKER Ö. S., Kopuk B., Gunes R., et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.57, no.7, pp.4119-4128, 2022 (SCI-Expanded, Scopus)
2022
202251. Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution
Altinok E., Kurultay S., Boluk E., Atik D. S., Kopuk B., Gunes R., et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.57, no.6, pp.3634-3642, 2022 (SCI-Expanded, Scopus)
2022
202252. Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer
Mardani M., Kilicli M., TOKER Ö. S., Yeganehzad S., Niazmand R., Palabiyik I., et al.
RHEOLOGICA ACTA
, vol.61, no.4-5, pp.339-351, 2022 (SCI-Expanded, Scopus)
2022
202253. Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent
Bursa K., Kilicli M., TOKER Ö. S., Palabiyik I., Gulcu M., Yaman M., et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
, vol.59, no.5, pp.1704-1714, 2022 (SCI-Expanded, Scopus)
2022
202254. Health conscious consumers and sugar confectionery: Present aspects and projections
Konar N., Gunes R., Palabiyik I., TOKER Ö. S.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
, vol.123, pp.57-68, 2022 (SCI-Expanded, Scopus)
2022
202255. Optimization of spray drying for Chlorella vulgaris by using RSM methodology and maltodextrin
Konar N., Durmaz Y., Polat D. G., MERT B.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
, vol.46, no.5, 2022 (SCI-Expanded, Scopus)
2022
202256. Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread
Polat D. G., Durmaz Y., Konar N., Pirouzian H. R., TOKER Ö. S., Palabiyik I., et al.
JOURNAL OF APPLIED PHYCOLOGY
, vol.34, no.1, pp.375-383, 2022 (SCI-Expanded, Scopus)
2022
202257. The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread
Baycar A., Konar N., Goktas H., SAĞDIÇ O., Polat D. G.
FOOD SCIENCE AND TECHNOLOGY
, vol.42, 2022 (SCI-Expanded, Scopus)
2021
202158. Investigation effects of inulin degree of polymerization on compound chocolate quality
Goktas H., Konar N., SAĞDIÇ O., TOKER Ö. S.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
, vol.45, no.11, 2021 (SCI-Expanded, Scopus)
2021
202159. Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
Acan B. G., TOKER Ö. S., Palabiyik I., Pirouzian H. R., Bursa K., Kilicli M., et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.147, 2021 (SCI-Expanded, Scopus)
2021
202160. Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract
Baycar A., Konar N., Poyrazoglu E. S., Goktas H., SAĞDIÇ O.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
, vol.45, no.5, 2021 (SCI-Expanded, Scopus)
2021
202161. Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties
Bursa K., TOKER Ö. S., Palabiyik I., Yaman M., Kian-Pour N., Konar N., et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.139, 2021 (SCI-Expanded, Scopus)
2021
202162. Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties
Acan B. G., Kilicli M., Bursa K., TOKER Ö. S., Palabiyik I., Gulcu M., et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.138, 2021 (SCI-Expanded, Scopus)
2021
202163. SÜTLÜ ÇİKOLATA İÇİN KATI FAZ MİKROEKSTRAKSIYON YÖNTEMİNİN OPTİMİZASYONU
OBA İLTER Ş., TOKER Ö. S., Rasouli Pirouzian H., PALABIYIK İ., KONAR N., ARTIK N., et al.
GIDA , vol.46, no.1, 2021 (TRDizin)
2020
202064. A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients
Palabiyik I., Guleri T., Gunes R., Oner B., TOKER Ö. S., Konar N.
FOOD STRUCTURE-NETHERLANDS
, vol.26, 2020 (SCI-Expanded, Scopus)
2020
202065. Using encapsulatedNannochloropsis oculatain white chocolate as coloring agent
Polat D. G., DURMAZ Y., Konar N., TOKER Ö. S., Palabiyik I., Tasan M.
JOURNAL OF APPLIED PHYCOLOGY
, vol.32, no.5, pp.3077-3088, 2020 (SCI-Expanded, Scopus)
2020
202066. Pre-crystallization process in chocolate: Mechanism, importance and novel aspects
Pirouzian H. R., Konar N., Palabiyik I., Oba S., TOKER Ö. S.
FOOD CHEMISTRY
, vol.321, 2020 (SCI-Expanded, Scopus)
2020
202067. Investigating the effects of lLecithin-PGPR mixture on physical properties of milk chocolate
Atik D. S., Boluk E., TOKER Ö. S., Palabiyik I., Konar N.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.129, 2020 (SCI-Expanded, Scopus)
2020
202068. Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies
Gok S., TOKER Ö. S., Palabiyik I., Konar N.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.128, 2020 (SCI-Expanded, Scopus)
2020
202069. Chocolate aroma: Factors, importance and analysis
TOKER Ö. S., Palabiyik I., Pirouzian H. R., Aktar T., Konar N.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
, vol.99, pp.580-592, 2020 (SCI-Expanded, Scopus)
2020
202070. Using spray -dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties
Durmaz Y., Kilicli M., TOKER Ö. S., Konar N., Palabiyik I., Tamturk F.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
, vol.47, 2020 (SCI-Expanded, Scopus)
2020
202071. Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey
Kurt A., Palabiyik I., Gunes R., Konar N., TOKER Ö. S.
FOOD ANALYTICAL METHODS
, vol.13, no.4, pp.952-961, 2020 (SCI-Expanded, Scopus)
2020
202072. Using spray-dried sugar beet molasses in ice cream as a novel bulking agent
Acan B. G., TOKER Ö. S., Aktar T., Tamturk F., Palabiyik I., Konar N.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.55, no.3, pp.1298-1310, 2020 (SCI-Expanded, Scopus)
2020
202073. Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
Altinok E., Palabiyik I., Gunes R., TOKER Ö. S., Konar N., Kurultay S.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.118, 2020 (SCI-Expanded, Scopus)
2020
202074. Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis
Rad A. H., Pirouzian H. R., TOKER O., Konar N.
CURRENT PHARMACEUTICAL BIOTECHNOLOGY
, vol.21, no.12, pp.1224-1231, 2020 (SCI-Expanded, Scopus)
2019
201975. Application of simplex lattice mixture design for optimization of sucrose free milk chocolate produced in a ball mill
Rad A. H., Pirouzian H. R., TOKER Ö. S., Konar N.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.115, 2019 (SCI-Expanded, Scopus)
2019
201976. Effect of ball-mill process on some quality parameters of chocolate and compound chocolate: A modeling approach
Konar N., Bingol I.
JOURNAL OF FOOD PROCESS ENGINEERING
, vol.42, no.6, 2019 (SCI-Expanded, Scopus)
2019
201977. Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill
Rad A. H., Pirouzian H. R., Konar N., TOKER Ö. S., Polat D. G.
RSC ADVANCES
, vol.9, no.51, pp.29676-29688, 2019 (SCI-Expanded, Scopus)
2019
201978. Chocolate quality and conching
TOKER Ö. S., Palabiyik I., Konar N.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
, vol.91, pp.446-453, 2019 (SCI-Expanded, Scopus)
2019
201979. Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics
Gunes R., Palabiyik I., TOKER Ö. S., Konar N., Kurultay S.
JOURNAL OF FOOD ENGINEERING
, vol.255, pp.9-14, 2019 (SCI-Expanded, Scopus)
2018
201880. Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality
Konar N., TOKER Ö. S., Pirouzian H. R., Oba S., Polat D. G., Palabiyik I., et al.
SUGAR TECH
, vol.20, no.6, pp.745-755, 2018 (SCI-Expanded, Scopus)
2018
201881. Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage
Palabiyik I., TOKER Ö. S., Konar N., Gunes R., Guleri T., Alasalvar H., et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.53, no.12, pp.2657-2663, 2018 (SCI-Expanded, Scopus)
2018
201882. Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality
TOKER Ö. S., Konar N., Palabiyik I., Pirouzian H. R., Oba S., Polat D. G., et al.
FOOD CHEMISTRY
, vol.254, pp.224-231, 2018 (SCI-Expanded, Scopus)
2018
201883. Development of a Natural Chewing Gum from Plant Based Polymer
Palabiyik I., TOKER Ö. S., Konar N., Oner B., Demirci A. S.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
, vol.26, no.5, pp.1969-1978, 2018 (SCI-Expanded, Scopus)
2018
201884. Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties
PALABIYIK İ., DURMAZ Y., Oner B., TOKER Ö. S., Coksari G., KONAR N., et al.
JOURNAL OF APPLIED PHYCOLOGY
, vol.30, no.2, pp.1031-1039, 2018 (SCI-Expanded, Scopus)
2018
201885. Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
Konar N., Palabiyik I., TOKER Ö. S., Polat D. G., Kelleci E., Pirouzian H. R., et al.
JOURNAL OF FUNCTIONAL FOODS
, vol.43, pp.206-213, 2018 (SCI-Expanded, Scopus)
2018
201886. BV Seeding As An Alternative Pre-Crystallization Technique In Synbiotic Milk Chocolate Production
TOKER Ö. S., Pirouzian H. R., KONAR N., Genç Polat D.
GIDA , vol.43, no.3, pp.422-431, 2018 (TRDizin)
2018
201887. Effect of Myo-inositol Concentration on the Growth of Marine Porphyridium Cruentum
ERBİL G. Ç., DURMAZ Y., Tamtürk F., KONAR N.
Journal of Advanced Agricultural Technologies , vol.5, no.4, pp.289-292, 2018 (Peer-Reviewed Journal)
2018
201888. Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications
Pehlivanoglu H., Demirci M., TOKER Ö. S., Konar N., KARASU S., SAĞDIÇ O.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
, vol.58, no.8, pp.1330-1341, 2018 (SCI-Expanded, Scopus)
2018
201889. Arı Ürünleri ve Apiterapi-2: Arı Ürünlerinden Propolis, Polen ve Apilarnil Bileşimi
ARTIK N., KONAR N.
Turkiye Klinikleri Animal Nutrition and Nutritional Diseases , vol.4, no.3, pp.20-25, 2018 (Peer-Reviewed Journal)
2018
201890. Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality
TOKER Ö. S., Konar N., Pirouzian H. R., Oba S., Polat D. G., Palabiyik I., et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.87, pp.177-185, 2018 (SCI-Expanded, Scopus)
2018
201891. Arı Ürünleri ve Apiterapi-1: Arı Ürünlerinden Bal, Arı Sütü ve Perga Bileşimi
ARTIK N., KONAR N.
Turkiye Klinikleri Animal Nutrition and Nutritional Diseases , vol.4, no.3, pp.11-19, 2018 (Peer-Reviewed Journal)
2017
201792. Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties
KONAR N., OBA Ş., TOKER Ö. S., PALABIYIK İ., Goktas H., ARTIK N., et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, vol.243, no.10, pp.1849-1860, 2017 (SCI-Expanded, Scopus)
2017
201793. Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus
Konar N., Palabiyik I., TOKER Ö. S., Polat D. G., Sener S., AKÇİÇEK A., et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
, vol.13, no.9, 2017 (SCI-Expanded, Scopus)
2017
201794. Phenolic profile of meals obtained from defatted hazelnut (Corylus avellana L.) varieties
ŞİMŞEK A., ARTIK N., KONAR N.
International journal of life sciences biotechnology and pharma research , vol.6, no.1, pp.7-12, 2017 (Peer-Reviewed Journal)
2017
201795. Rapid tempering of sucrose-free milk chocolates by β V seeding: textural, rheological and melting properties
Konar N., Oba Ş., Toker Ö. S., Palabıyık İ., Göktaş H., Artık N.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, pp.1849-1860, 2017 (SCI-Expanded)
2017
201796. Effect of Pigment Composition of Porphyridium Cruentum as Continuously Culture Method in Industrial Scale Tubular Photobioreactor
DURMAZ Y., tamtürk f., KONAR N., TOKER Ö. S., PALABIYIK İ.
International Journal of Life Sciences Biotechnology and Pharma Research , vol.6, no.1, pp.18-21, 2017 (Peer-Reviewed Journal)
2017
201797. Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach
TOKER Ö. S., Zorlucan F. T., Konar N., Daglioglu O., SAĞDIÇ O., Sener D.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.52, no.3, pp.788-799, 2017 (SCI-Expanded, Scopus)
2017
201798. Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates
TOKER Ö. S., Polat D. G., Gulfidan O. G., Konar N., Palabiyik I., AKÇİÇEK A., et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
, vol.20, pp.1354-1365, 2017 (SCI-Expanded, Scopus)
2017
201799. Rheological and melting properties of sucrose-free dark chocolate
OBA Ş., TOKER Ö. S., PALABIYIK İ., KONAR N., Goktas H., Cukur Y., et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
, vol.20, pp.2096-2106, 2017 (SCI-Expanded, Scopus)
2017
2017100. The Presence of Some Mycotoxins in Corn Growh in Turkey
ARTIK N., ŞİRELİ U. T., YARANGUMELİ K., KONAR N.
Internatinal Journal of Food Engineering , vol.3, no.2, pp.159-164, 2017 (Peer-Reviewed Journal)
2016
2016101. Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds
Konar N., Palabiyik I., TOKER Ö. S., SAĞDIÇ O.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
, vol.55, pp.29-38, 2016 (SCI-Expanded, Scopus)
2016
2016102. The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples
TOKER Ö. S., SAĞDIÇ O., Sener D., Konar N., Zorlucan T., Daglioglu O.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, vol.242, no.8, pp.1253-1266, 2016 (SCI-Expanded, Scopus)
2016
2016103. Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics
Konar N., TOKER Ö. S., Oba S., SAĞDIÇ O.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
, vol.49, pp.35-44, 2016 (SCI-Expanded, Scopus)
2016
2016104. Aflatoxin and Genetically Modified Organisms Analysis in Turkish Corn
ARTIK N., KONAR N., ÖZKAN M. M., ÇAKMAKÇI M. L.
Food and Nutrition Sciences
, vol.7, no.02, pp.138-148, 2016 (Peer-Reviewed Journal)
2015
2015105. Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol
Konar N., Poyrazoglu E. S., ARTIK N.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
, vol.52, no.4, pp.2033-2042, 2015 (SCI-Expanded, Scopus)
2014
2014106. The determination of the caffeic acid derivatives of Echinacea purpurea aerial parts under various extraction conditions by supercritical fluid extraction (SFE)
Konar N., Dalabasmaz S., Poyrazoglu E. S., ARTIK N., ÇOLAK A.
JOURNAL OF SUPERCRITICAL FLUIDS
, vol.89, pp.128-136, 2014 (SCI-Expanded, Scopus)
2014
2014107. Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties
Konar N., Ozhan B., ARTIK N., Poyrazoglu E. S.
CYTA-JOURNAL OF FOOD
, vol.12, no.2, pp.150-159, 2014 (SCI-Expanded, Scopus)
2014
2014108. Genetik Modifikasyon ve Türk Tüketiciler - Kentli Tüketicilerin Genetik Modifiye Organizma ve Gıdalara Yönelik Tutumları
Konar N.
Tarım Bilimleri Dergisi , vol.20, pp.71-82, 2014 (SCI-Expanded)
2014
2014109. Street milk and urban consumers in Turkey: a descriptive study
Konar N., Kaya I. H., Dalabasmaz S., Poyrazoglu E. S., ARTIK N.
JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
, vol.9, no.1, pp.23-35, 2014 (SCI-Expanded, Scopus)
2014
2014110. Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions
Konar N., Ozhan B., ARTIK N., Dalabasmaz S., Poyrazoglu E. S.
CYTA-JOURNAL OF FOOD
, vol.12, no.1, pp.55-64, 2014 (SCI-Expanded, Scopus)
2014
2014111. Urban Consumer's Attitudes Toward Genetically Modified Organisms and Foods in Turkey
Haspolat Kaya I., Konar N., ARTIK N.
JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI
, vol.20, no.1, pp.71-82, 2014 (SCI-Expanded, Scopus, TRDizin)
2013
2013112. Non-isoflavone phytoestrogenic compound contents of various legumes
Konar N.
European Food Research and Technology
, vol.236, no.3, pp.523-530, 2013 (SCI-Expanded, Scopus)
2013
2013113. Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin
Konar N.
European Food Research and Technology
, vol.236, no.1, pp.135-143, 2013 (SCI-Expanded, Scopus)
2013
2013114. Genetically modification and consumers in Turkey -Turkish urban consumers' awareness toward genetically modified organisms and foods Genetik modifikasyon ve Türk tüketiciler - Kentli tüketicilerin genetik modifiye organizma ve gıdalara yönelik farkındalıkları
Kaya I. H., Konar N., Poyrazoglu E. S., ARTIK N.
Ankara Universitesi Veteriner Fakultesi Dergisi
, vol.60, no.3, pp.213-220, 2013 (SCI-Expanded, Scopus, TRDizin)
2012
2012115. Effect of different sample preparation methods on isoflavone, lignan, coumestan and flavonoid contents of various vegetables determined by triple quadrupole LC-MS/MS
Konar N., Poyrazoglu E. S., DEMİR K., ARTIK N.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, vol.26, no.1-2, pp.26-35, 2012 (SCI-Expanded, Scopus)
2012
2012116. Determination of conjugated and free isoflavones in some legumes by LC-MS/MS
Konar N., Poyrazoglu E. S., DEMİR K., ARTIK N.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, vol.25, no.2, pp.173-178, 2012 (SCI-Expanded, Scopus)
2012
2012117. A Review on Supercritical Fluid Extraction SFE of Lycopene from Tomato and Tomato Products
KONAR N., HASPOLAT I., POYRAZOĞLU E. S., DEMİR K., ARTIK N.
Karaelmas Fen ve Mühendislik Dergisi , vol.2, no.1, pp.69-75, 2012 (Peer-Reviewed Journal)
2011
2011118. Fitoöstrojenler Bitkisel Kaynaklı Östrojenik Bileşikler
KONAR N., POYRAZOĞLU E. S., DEMİR K., HASPOLAT I.
Karaelmas Fen ve Mühendislik Dergisi , vol.1, no.2, pp.69-75, 2011 (Peer-Reviewed Journal)
2011
2011119. Alzheimer Hastalığı ve Beslenme
KONAR N., Haspolat I., POYRAZOĞLU E. S., DEMİR K., ARTIK N.
Gıda Mühendisleri Odası Dergisi , vol.34, pp.45-51, 2011 (Peer-Reviewed Journal)
2011
2011120. Yaşlı Popülasyon İçin Mikronutrient İhtiyaç Düzeyleri Açısından Sebze ve Meyvelerin Önemi
KONAR N., Haspolat I., POYRAZOĞLU E. S., DEMİR K., ARTIK N.
Gıda Mühendisleri Odası Dergisi , vol.32, pp.28-39, 2011 (Peer-Reviewed Journal)
2011
2011121. Bunama Rahatsızlığına Karşı Yeni Bir Umut Melissa officinalis L
KONAR N., DEMİR K., ARTIK N.
Gıda Teknolojileri Elektronik Dergisi , vol.6, no.1, pp.50-58, 2011 (Peer-Reviewed Journal)
2011
2011122. Bunama Rahatsızlığına Karşı Yeni Bir Umut Melissa officinalis
KONAR N., DEMİR K., ARTIK N.
Gıda Teknolojileri Elektronik Dergisi , vol.6, no.1, pp.50-58, 2011 (Peer-Reviewed Journal)
Papers Presented at Peer-Reviewed Scientific Conferences
2022
20221. Optimization of maltitol syrup content as glucose syrup replacer in gummy candies by using mixture design method
KONAR N., GÖK Ş., TOKER Ö. S., PALABIYIK İ., Han E.
The 24th Food Innovation Asia Conference 2022 (FIAC 2022) Innovative and Sustainable Development of Functional Ingredients and Materials: Benefits, Concerns and Challenges in Human Health and Well-being, Bangkok, Thailand, 16 June 2022, (Full Text)
2021
20212. Investigation of the effect of sucrose particle size on the texture, water activity and sensory properties in milk chocolate
Polat S., KONAR N.
International Scientific Conference of Young Scientist and Students, Kiev, Ukraine, 15 - 16 April 2021, (Full Text)
2020
20203. Functional Food Studies on Chocolate
BAYCAR A., SAĞDIÇ O., KONAR N., Maraşlı S.
International Eurasian Conference on Biotechnology and Biochemistry, 16 - 18 December 2020, (Full Text)
2020
20204. Application of Natural Colors to White Chocolate
BAYCAR A., SAĞDIÇ O., KONAR N.
3rd International GAP Food,Agriculture and Veterinary Sciences Congress, 4 - 06 December 2020, (Full Text)
2019
20195. Usage Possibility of Grape Pomace in Compound Chocolate Instead of Sugar, Whey and Milk: Effect on Thermal and Rheological Properties
Bursa K., Kılıçlı M., TOKER Ö. S., PALABIYIK İ., KONAR N., Açan B. G., et al.
6th International Conference of Thermophysical and Mechanical Properties of Advanced Materials, İzmir, Turkey, 22 - 24 September 2019, (Summary Text)
2019
20196. Effect Grape Pomace Usage in Chocolate Spread Formulation on Textural and Rheological Properties
Açan B. G., Gülcü M., TOKER Ö. S., PALABIYIK İ., KONAR N., Bursa K., et al.
6th International Conference of Thermophysical and Mechanical Properties of Advanced Materials, September, İzmir, Turkey, 22 - 24 September 2019, (Summary Text)
2019
20197. Effect Grape Pomace Usage in Chocolate Spread Formulation on Textural and Rheological Properties
Açan B. G., Gülcü M., TOKER Ö. S., PALABIYIK İ., KONAR N., Bursa K., et al.
6th International Conference of Thermophysical and Mechanical Properties of Advanced Materials, September, İzmir, Turkey, 22 - 24 September 2019, (Summary Text)
2019
20198. Maltitol Including Milk Chocolates by V Seeding: Sensorial, Micro-structural and Some Physical Properties
KONAR N., TOKER Ö. S., Genç Polat D., OBA İLTER Ş., PALABIYIK İ.
4th International Congress on Advances in Veterinary Sciences Technics, Kiev, Ukraine, 10 - 14 July 2019, (Summary Text)
2019
20199. Effects of Hydrocolloids on Quality Parameters in Fruit Molasses Based Soft Candies: A Model Study
KONAR N., TOKER Ö. S., Genç Polat D.
4th International Congress on Advances in Veterinary Sciences Technics, Kiev, Ukraine, 10 - 14 July 2019, (Summary Text)
2018
201810. Determination of Phenolic Acid and Flavonoid Profile of Floral and Honeydew Honeys Produced in Turkey
ARTIK N., KONAR N.
6th International Mugla Beekeeping and Pine Honey Congress, Muğla, Turkey, 15 October 2018 - 19 October 2108, (Full Text)
2018
201811. Alternative Tempering in Sugar-Free Milk Chocolate Technology: Effects on Sensorial, Micro-Structure and Vairous Physcial Properties
TOKER Ö. S., KONAR N., OBA İLTER Ş., PALABIYIK İ., SAĞDIÇ O., ARTIK N.
International Eurasian Congress on Natural Nutrition Healthy Life, 12 - 15 July 2018, (Full Text)
2018
201812. Using Seeding Technique in Synbiotic White Chocolate Including Lactobacillus acidophilus, Low DP Inulin and Maltitol as Bulk Sweetener
TOKER Ö. S., Akçiçek A., Genç Polat D., KONAR N., YETİM H.
The 4th International Symposium on “Traditional Foods from Adriatic to Caucaus”, Kyrenia, 19 - 21 April 2018, (Summary Text)
2018
201813. Effect of Myo-Inositol Concentration on the Growth of Marine Porphyridium cruentum
ERBİL G. Ç., DURMAZ Y., Tamtürk F., KONAR N.
4th International Conference on Food and Enviromental Sciences, Dha-Nang, Vietnam, 25 - 27 February 2018, (Summary Text)
2018
201814. Effects of Process Conditions on Citrus Beverage Emulsions’ Creaming Index: RSM Approach
KONAR N., Özarda Ö., Şenocak S., Ünlütürk N. N., OBA İLTER Ş.
4th International Conference on Food and Enviromental Sciences, Dha-Nang, Vietnam, 25 - 27 February 2018, (Summary Text)
2017
201715. Research on The Compound of Kyrgyzstan Honeys
SOLAK A. O., ARTIK N., KONAR N., ÇOKSARI G., SEVEROĞLU Z., İMANBERDİYEVA N.
The Eurasian Agriculture and Natural Sciences Congress, 20 - 23 September 2017, (Summary Text)
2017
201716. Usage possibilities of microalgae types in the chewing gum formulation as a natural colouring agent.
DURMAZ Y., TOKER Ö. S., ÇAM M., KONAR N., PALABIYIK İ.
2nd Internatıonal Balkan Agrıculture Congress, 15 - 18 May 2017, (Summary Text)
2017
201717. Effect of Pigment Composition of Porphyridium Cruentum as Continuously Culture Method in Industrial Scale Tubular Photobioreactor.
DURMAZ Y., tamtürk f., KONAR N., TOKER Ö. S., PALABIYIK İ.
8th International Conference on food Engineering and Biotechnology, 24 - 26 April 2017, (Summary Text)
2017
201718. The Presence of Some Mycotoxins in Corn Growth in Turkey
ARTIK N., ŞİRELİ U. T., KONAR N., YARANGUMELİ K.
2017 HKCBEES KUALA LUMPUR CONFERENCE, 24 - 26 April 2017, (Summary Text)
2017
201719. Phenolic profile of meals obtained from defatted hazelnut (Corylus avellana L.) varieties
ŞİMŞEK A., ARTIK N., KONAR N.
8th International Conference on Food Engineering and Biotechnology (ICFEB 2017), 24 - 26 April 2017, (Summary Text)
2017
201720. Effect of Various Process Conditions on Efficiency and Colour Properties of Pistacia terebinthus oil Encapsulated by Spray Drying
POYRAZOĞLU E. S., TEMEL ÖZAT E., ÇOKSARI G., Özat E., KONAR N.
8th International Conference on Food Engineering and Biotechnology (ICFEB 2017), 24 - 26 April 2017, (Summary Text)
2017
201721. The Presence of Some Mycotoxins in Corn Grown in Turkey
ARTIK N., ŞİRELİ U. T., KONAR N., Yarangümeli K.
8th International Conference on Food Engineering and Biotechnology (ICFEB 2017), 24 - 26 April 2017, (Summary Text)
2016
201622. Effect of honey powder on the rheological properties of different gums
KURT A., KONAR N., TOKER Ö. S., KAHYAOĞLU T.
2nd Congress on Food Structure & Design, 26 - 28 October 2016, (Summary Text)
2016
201623. The importance of hydrocolloids in confectionery products
TOKER Ö. S., KONAR N., SAĞDIÇ O.
2nd Congress on Food Structure & Design, İstanbul, Turkey, 26 - 28 October 2016, (Summary Text)
2016
201624. Rheological and Textural Properties of Compound Chocolate Effect of Different Vegetable Oils and Their Concentrations
TOKER Ö. S., SAĞDIÇ O., DAĞLIOĞLU O., KONAR N., TAŞAN M., ŞENER D.
IFT’16, CHICAGO, 16 - 19 July 2016, (Summary Text)
2016
201625. Functional Chocolate and Chocolate Products Reality or Fiction
TOKER Ö. S., GENÇ POLAT D., OBA Ş., KONAR N., SAĞDIÇ O., ARTIK N.
15th International Cereal and Bread Congress, İstanbul, Turkey, 18 - 21 April 2016
2016
201626. Recent Developments in Chocolate Science and Technology
ARTIK N., KONAR N.
15th International Cereal and Bread Congress, İstanbul, Turkey, 18 - 21 April 2016
2016
201627. Production of Sugar free Milk Chocolate using V Seed Crystals
OBA Ş., GÖKTAŞ H., TOKER Ö. S., KONAR N., SAĞDIÇ O., ARTIK N.
15th International Cereal and Bread Congress, İstanbul, Turkey, 18 - 21 April 2016
2016
201628. Textural and Sensory Properties of Jellies Effect of Glucose Syrup and Sucrose Concentration
ÖZCAN Ö., TOKER Ö. S., MUTLU Z., SAĞDIÇ O., AKBAŞ N., ÇELİK G., et al.
15th International Cereal and Bread Congress, İstanbul, Turkey, 18 - 21 April 2016, (Summary Text)
2016
201629. Investigating the Usage Possibilities of Different Oils in Formulation of Compound Chocolate Considering Melting and Color Porperties
TOKER Ö. S., ŞENER D., SAĞDIÇ O., DAĞLIOĞLU O., KONAR N., TAŞAN M., et al.
15th International Cereal and Bread Congress, Istanbul, İstanbul, Turkey, 18 - 21 April 2016, (Summary Text)
2016
201630. The determination of the antioxidant activity of Echinacea purpurea aerial parts under various extraction conditions by supercritical fluid extraction SFE
KONAR N., DALABASMAZ S., POYRAZOĞLU E. S., ARTIK N., ÇOLAK A.
2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality, 28 February - 02 March 2016, (Summary Text)
2016
201631. Using Some Hydrocolloids in Milk Chocolate as Prebiotic Agent Interaction Between Process Conditions and Rheological Parameters
KONAR N., TOKER Ö. S., ÖZHAN B., POYRAZOĞLU E. S., GENÇ POLAT D., ARTIK N., et al.
2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality, 28 February - 02 March 2016, (Summary Text)
2015
201532. Effect of ball mixing rate and time on the rheological properties of compound chocolate
TOKER Ö. S., Şener D., SAĞDIÇ O., Tugce Z., DAĞLIOĞLU O., KONAR N.
The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.411, (Summary Text)
2015
201533. Rheological properties of compound chocolate refined at different levels
TOKER Ö. S., Şener D., SAĞDIÇ O., Tugce Z., DAĞLIOĞLU O., KONAR N.
The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, (Summary Text)
2015
201534. Using Inulin to Develop Prebiotic Milk Chocolate Stability Under Various Process Conditions
KONAR N., Bilge Ö., TOKER Ö. S., SAĞDIÇ O., POYRAZOĞLU E. S., ARTIK N.
International Scientific Conference on Probiotics and Prebiotics (IPC 2015), Budapest, Hungary, 23 - 25 June 2015, pp.83, (Summary Text)
2015
201535. Toplu Tüketim Yerleri İçin Hijyen ve HACCP Uygulamaları
ARTIK N., KONAR N.
Turizm Sağlık ve Hukuk Sempozyumu, Turkey, 3 - 05 April 2015, pp.9-21, (Full Text)
2014
201436. Development Functional Juice by Using Echinacea purpurea Extract Obtained by Supercritical Fluid Extraction
Dalabasmaz S., KONAR N., ÇOKSARI G., AKKOYUN H. T., BAYRAMOĞLU AKKOYUN M., POYRAZOĞLU E. S., et al.
7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Turkey, 14 - 17 October 2014, (Summary Text)
2014
201437. Determination of Phytoestrogenic Compounds of Chickpea Cicer Arientinum L By Acid Hydrolysis and LC MS MS
KONAR N., Aygüneş D., ARTIK N., ERMAN M., ÇOKSARI G., POYRAZOĞLU E. S., et al.
International Conference on Food, Agriculture and Biology (FAB-2014), Kuala-Lumpur, Malaysia, 11 - 12 June 2014, (Full Text)
2014
201438. Aydın İli nde Yetiştirilen Ficus carica İncir Yapraklarının HS SPME GC MS ile Aromatik Bileşenlerinin Tespiti
ÇOKSARI G., ÖZDEMİR N., KONAR N., POYRAZOĞLU E. S., SALTAN H. G.
XXI. Bitkisel İlaç Hammaddeleri (BİHAT), Kayseri, Turkey, 28 May - 01 June 2014, (Summary Text)
2014
201439. Şalgam Suyunda Tağşişin Belirlenmesinde Farklı Bir Yöntem Aromatik Bileşiklerin SPME GC MS ile Tesbiti
ÇOKSARI G., Nur Efşan D., KONAR N., GÜÇER Y., POYRAZOĞLU E. S., ARTIK N.
4. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 - 19 April 2014, (Full Text)
2014
201440. Şalgam Suyunda Tağşişin Belirlenmesinde Farklı Bir Yöntem Aromatik Bileşiklerin SPME GC MS ile Tespiti
ÇOKSARI G., KONAR N., GÜÇER Y., POYRAZOĞLU E. S., ARTIK N.
4. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 - 19 April 2014, (Full Text)
2013
201341. Genetik Modifikasyon Tüketici Tutum ve Algısı
Özhan B., KONAR N., POYRAZOĞLU E. S., ARTIK N.
TGDF Gıda Kongresi, Antalya, Turkey, 12 - 14 November 2013, pp.4, (Summary Text)
2013
201342. Partikül Büyüklüğü ve Konçlama Süresinin Sütlü Çikolata Fiziksel ve Reolojik Özellikleri Üzerindeki Etkisi
Özhan B., KONAR N., POYRAZOĞLU E. S., ARTIK N.
TGDF Gıda Kongresi, Antalya, Turkey, 12 - 14 November 2013, pp.21, (Summary Text)
2013
201343. Sokak Sütü Kim Neden Niçin
Özhan B., KONAR N., POYRAZOĞLU E. S., ARTIK N.
TGDF Gıda Kongresi, Antalya, Turkey, 12 - 14 November 2013, pp.5, (Summary Text)
2013
201344. Genetik Modifikasyon ve Akademisyenler
Özhan B., KONAR N., POYRAZOĞLU E. S., ARTIK N.
TGDF Gıda Kongresi, Antalya, Turkey, 12 - 14 November 2013, pp.3, (Summary Text)
2013
201345. Traditional Turkish Food Regulation
POYRAZOĞLU E. S., KONAR N., Haspolat Kaya I., ARTIK N., Aydın O., Balım A. R., et al.
The 2nd International Symposium on Traditional Foods From Adriatic to Caucasus, Struga, Macedonia, 24 - 26 October 2013, pp.64, (Full Text)
2013
201346. Determination of Phytoestrogenic Compounds of Capsicum Annum var Grossum and Capsicum Annum var Longum by Triple Quadruple LC MS MS
Küçükhüseyin E. B., DEMİR K., KONAR N., POYRAZOĞLU E. S., ARTIK N.
13th Asean Food Conference, Singapore, 9 - 11 September 2013, pp.139, (Summary Text)
2013
201347. Academicans Perceptions and Attitudes toward GM Organisms and Foods
Haspolat Kaya I., POYRAZOĞLU E. S., ARTIK N., KONAR N.
International Conference on Biological, Medical and Pharmaceutical Sciences (ICBMPS’2013), Thailand, 23 - 24 June 2013, pp.88-92, (Full Text)
2013
201348. Recent Developments in Fruit and Vegetable Technology
ARTIK N., KONAR N.
The First Turkish – International Circle’s Workshop on Food Science and Technology, Kayseri, Turkey, 9 - 11 May 2013, pp.10-12, (Full Text)
2013
201349. Physical and Rheological Properties of Milk Chocolate Supplemented with Inulin and Isomalt
KONAR N., POYRAZOĞLU E. S., ARTIK N.
EuroFoodChem XVII, İstanbul, Turkey, 7 - 10 May 2013, pp.142, (Summary Text)
2013
201350. Tooth friendly and prebiotic milk chocolate containing inulin and maltitol
KONAR N., POYRAZOĞLU E. S.
Pharma-Nutrition’13, Changji, China, 15 - 17 April 2013, pp.80, (Summary Text)
2012
201251. Determination of Phytoestrogenic Compounds of Soybean Sprouts Grown in Antalya Turkey
KONAR N.
International Conference on Chemical Engineering and its Applications (ICCEA'12), Bangkok, Thailand, 24 - 25 November 2012, pp.15-17, (Full Text)
2012
201252. Sugar Profiles and Contents of Turkish Honeydew and Floral Honeys
Haroun M. I., KONAR N., POYRAZOĞLU E. S., ARTIK N.
International Conference on Environment, Agriculture and Food Sciences (ICEAFS’2012), Cape Panwa, Thailand, 11 - 12 August 2012, pp.55-58, (Full Text)
2012
201253. Organic Acid Profiles and Contents of Turkish Honeydew and Floral Honeys
Haroun M. I., KONAR N., POYRAZOĞLU E. S., ARTIK N.
International Conference on Environment, Agriculture and Food Sciences (ICEAFS’2012), Cape Panwa, Thailand, 11 - 12 August 2012, pp.59-62, (Full Text)
2012
201254. Innovations in the Food and Beverage Industry
KONAR N., ARTIK N., YÜKSEL Z.
International Advanced Nonthermal Processing in Food Technology: Effects on Quallity and Shelf Life of Food and Beverages (ANPFT2012), İzmir, Turkey, 7 - 10 May 2012, pp.44-47, (Full Text)
2012
201255. Thirteen Phytoestrogenic Compound Content of Acidified Enzymatic Hydrolysates of Chickpea Cicer arientium L
KONAR N., Aygüneş D., POYRAZOĞLU E. S., Haspolat I., DEMİR K., ARTIK N., et al.
International Conference on Food Science and Nutrition 2012, Kota-Kinabalu, Malaysia, 2 - 04 April 2012, pp.342-351, (Full Text)
2012
201256. Determination of Free and Conjugated Isoflavones in Defatted Soy Flour for Consumer Informing In Turkey by Different Sample Preparation Methods
KONAR N., Aygüneş D., POYRAZOĞLU E. S., Haspolat I., DEMİR K., ARTIK N., et al.
International Conference on Food Science and Nutrition 2012, Kota-Kinabalu, Malaysia, 2 - 04 April 2012, pp.330-341, (Full Text)
2010
201057. Üzüm Pekmezinde Yapılan Hilelerin Fenolik Bileşik Organik Asit Dağılımı ve C13 Analizi İle Belirlenmesi
KONAR N., Bayraktar F. Ş., ARTIK N.
3. Geleneksel Gıdalar Sempozyumu, Konya, Turkey, 10 - 12 May 2010, pp.16-22, (Full Text)
2009
200958. Functional Drinks and Fruit Juices Containing Herbal Extracts
KONAR N., POYRAZOĞLU E. S., DEMİR K., ARTIK N.
3rd International Congress on Food and Nutrition, Antalya, Turkey, 22 - 25 April 2009, pp.139, (Summary Text)
2009
200959. Using of Lycopene A Tomato Carotenoid As A Natural Colorant and Antioxidant at Functional Food Production
KONAR N., POYRAZOĞLU E. S., DEMİR K., ARTIK N.
3rd International Congress on Food and Nutrition, Antalya, Turkey, 22 - 25 April 2009, pp.130, (Summary Text)
Books
2025
20251. Application of crystallization in the sugar industry
Karimidatsjerd A., Zahedinia ., Konar N., Toker Ö. S., Palabıyık İ.
in: Mass Transfer Operations in the Food Industry Unit Operations and Processing Equipment in the Food Industry, Seid Mahdi Jafari,Narjes Malekjani, Editor, Woodhead Publ Ltd, London, pp.167-196, 2025
2024
20242. Vapor recompression systems for food processing evaporators
Konar N., Tuğrul K. M., Atalar İ., Görgülü A.
in: Evaporation Technology in Food Processing, Seid Mahdi Jafari,Esra Capanoglu Guven,Asli Can Karaca, Editor, Elsevier Science, Oxford/Amsterdam , Amsterdam, pp.85-101, 2024
2022
20223. Improving Functionality of Chocolate
KONAR N., PALABIYIK İ., TOKER Ö. S., Saputro A. D., Rasouli Pirouzian H.
in: Trends in Sustainable Chocolate Production, Galanakis, Charis, Editor, Springer Nature, Cham, pp.75-112, 2022
2016
20164. Gıdalarda Bulunan Fenolik Bileşikler
ARTIK N., ANLI R. E., KONAR N., Vural N.
Sidas, 2016
2013
20135. Domates Salçası Üretiminde HACCP Uygulaması
ARTIK N., KONAR N., POYRAZOĞLU E. S.
in: Domates ve Domates Ürünleri, Sabahattin Nas, Çetin Kadakal, Editor, Sidas Medya, pp.61-163, 2013
2010
20106. Bitkiler Fonksiyonel Özellik Beslenme ve Sağlık İlişkileri
ARTIK N., POYRAZOĞLU E. S., DEMİR K., KONAR N.
Ankara Üniversitesi Basımevi, Ankara, 2010
2010
20107. Bitkiler, Fonksiyonel Özellik, Beslenme ve Sağlık İlişkileri
ARTIK N., POYRAZOĞLU E. S., DEMİR K., KONAR N.
Ankara Üniversitesi Basımevi, Ankara, 2010
2009
20098. Küresel Kriz ve Gıda Güvenliği Sunumlar Kitabı 1
ARTIK N., Mert İ., POYRAZOĞLU E. S., KONAR N.
TMMOB Gıda Mühendisleri Odası Kitaplar Serisi, Ankara, 2009
Funded Projects
2025 - Present
2025 - PresentUltrasonikasyon ve Yüksek Basınç Ön İşlemlerinin Spray Dryer Prosesine Etkilerinin Model Bebek ve Küçük Çocuk Ek Gıda Formülasyonları İçin Belirlenmesi
Project Supported by Higher Education Institutions , BAP Research Project
KONAR N. (Executive), BARAKAT Y., ATALAR İ.
2024 - Present
2024 - PresentBazı Atıştırmalık Gıdalar İçin Raf Ömründe FizikoKimyasal Kimyasal ve Duyusal Özelliklerin Kinetik Değişimlerinin Belirlenmesi ve Hızlandırılmış Raf Modelleri Geliştirilmesi
Project Supported by Higher Education Institutions , BAP Research Project
KONAR N. (Executive), ELMACI C., ATALAR İ., TOKER Ö. S., MARAŞLI S., YOLCU E. İ., et al.
2025 - 2027
2025 - 2027Kakao (Çekirdek, Nib Ve Kitle) Kavurma Alternatifi Soğuk Plazma Temelli Yenilikçi Proses Geliştirilmesi
TUBITAK Project , 1005 - National New Ideas and Products Research Support Program
Konar N. (Executive), Görgülü A., Toker Ö. S., Atalar İ., Altınay C., Palabıyık İ.
2024 - 2027
2024 - 2027Çikolata Teknolojisinde Protein & Polifenol Etkileşimleri: Polifenol Biyoerişilebilirliği İçin Proses ve Bileşim Optimizasyonu ve Proteomik Karakterizasyon
TUBITAK Project , 1001 - Program for Supporting Scientific and Technological Research Projects
Konar N. (Executive), Toker Ö. S., Palabıyık İ., Çapanoğlu Güven E., Sağdıç O.
2025 - 2026
2025 - 2026Farklı Alkalizasyon Derecesine Sahip Kakao Tozlarının Laktozsuz Labne Bilesiminde Kullanımı
TUBITAK Project , 1002 - Quick Support Program
(Project Abstract)
Şanlı T. (Executive), Konar N., Atalar İ., Altınay C., Gürbüz Tüzen B.
2024 - 2026
2024 - 2026Gıda Teknolojisinde Bazı Kritik Proseslerin Karbon Ayak İzlerinin Hesaplanarak Yaşam Döngüsü Açısından Değerlendirilmesi
Project Supported by Other Official Institutions , BAP Research Project
KONAR N. (Executive), ŞANLI T., GÖRGÜLÜ Y. F., MARAŞLI S., SAĞDIÇ O., TOKER Ö. S.
2024 - 2026
2024 - 2026Çikolata Teknolojisi İçin Alternatif ve Yenilikçi Bir Temperleme Tekniği: Soğuk Plazma Destekli Pre-Kristalizasyon (CPCry)
TUBITAK Project , 1001 - Program for Supporting Scientific and Technological Research Projects
Konar N., Palabıyık İ.(Executive), Toker Ö. S.
2024 - 2026
2024 - 2026Fermentasyon Teknolojisi İle Gıda Renklendiricisi Üretim Prosesi Geliştirilmesi
TUBITAK Project , 1501 - Industry R & D Projects Support Program
Konar N., Tamtürk F.(Executive)
2024 - 2025
2024 - 2025Ayçiçek Lesitininden Yüksek Fosfotidilkolin İçeren Fraksiyonların Üretimi Ve Çikolatanın Reolojik Özelliklerini İyileştirmek Üzere Kullanım Olanaklarının Araştırılması
TUBITAK Project , 3501 - National Young Researcher Career Development Program
Konar N., İçyer N. C.(Executive)
2023 - 2025
2023 - 2025Fındık Proteininin Gam Arabik ve Maltodekstrin ile Konjugasyon Koşullarının Optimizasyonu, Enkapsülasyon Kaplama Materyali ve Yüzey Aktif Madde Olarak Kullanım Potansiyelinin Belirlenmesi
TUBITAK Project , 3501 - National Young Researcher Career Development Program
Konar N., Atalar İ.(Executive)
2023 - 2024
2023 - 2024Doğal Renklendirici Prosesi Sıvı Atıklarından Glukoz Şurubu Alternatifi Deiyonize Şeker Elde Edilmesi Ve Model Gıdalarda Kullanım Olanaklarının Belirlenmesi
TUBITAK Project , 1005 - National New Ideas and Products Research Support Program
Konar N. (Executive), Atalar İ., Toker Ö. S., Palabıyık İ.
2023 - 2024
2023 - 2024Jel Yapılarda Jelatin-Polifenol (Renklendirici) İnteraksiyonunun Modellenmesi
TUBITAK Project , 1002 - Quick Support Program
Konar N. (Executive), Atalar İ., Toker Ö. S., Palabıyık İ.
2023 - 2024
2023 - 2024Biyoteknolojik Yöntemler İle Fonksiyonel İçerik Açısından Zengin Gıda Takviyesi Üretim Prosesi Geliştirilmesi
TUBITAK Project , 1507 - TÜBİTAK SME R&D Start Support Program
Konar N., Tamtürk F.(Executive)
2021 - 2023
2021 - 2023Marshmallow Ürünlerinde Poliol Ve Çözünür Lifler Kullanımı İle Mono Ve Disakkaritlerin İkamesi Sonucu Düşük Kalorili Ve Ketojenik Ürün Geliştirilmesi
TUBITAK Project , 1505 - University-Industry Cooperation Support Program
Konar N., Palabıyık İ.(Executive), Toker Ö. S.
2020 - 2023
2020 - 2023Yumuşak Şekerlemeler için Enkapsüle Mikroalgal Biyomaslardan Doğal Renklendirici Geliştirilmesi
TUBITAK Project , 1001 - Program for Supporting Scientific and Technological Research Projects
Konar N. (Executive), Durmaz Y., Mert B.
2020 - 2022
2020 - 2022Ultrasound Destekli Kristalizasyon ile Çiğnenebilir Şekerleme Prosesi Geliştirilmesi
TUBITAK Project , 1005 - National New Ideas and Products Research Support Program
Konar N. (Executive), Toker Ö. S., Palabıyık İ.
2013 - 2015
2013 - 2015Ankara Üniversitesi Ziraat Fakültesi Süt Teknolojisi Bölümü eğitim araştırma ve uygulama işletmesine dondurma ünitesi kurulumu
Project Supported by Higher Education Institutions , BAP Infrastructure
Gürsoy A., Çolak A., Gürsel Kıral Z. A., Özcan S., Konar N., Budak Ş.
Patent
2025
2025KENGER SAKIZININ ÇİĞNENEBİLİRLİK ÖZELLİKLERİNİN GELİŞTİRİLMESİNE VE KENGERDEN BİYOBOZUNUR DOĞAL SAKIZ ÜRETİMİNE AİT YÖNTEM
Patent
Registered / Approved, The Invention Registration Number: 2016 20317 , Standard Registration
2024
2024SOĞUK PLAZMA TEKNİĞİ İLE KAKAO VE ÜRÜNLERİ İÇİN ALKALİZASYONA ALTERNATİF BİR YÖNTEM
Patent
Registered / Approved, The Invention Registration Number: 2022 009310 , Standard Registration
2024
2024SOĞUK PLAZMA TEKNİĞİ İLE ALTERNATİF TEMPERLEME YÖNTEMİ OLARAK ÇİKOLATA PRE-KRİSTALİZASYONU
Patent
Registered / Approved, The Invention Registration Number: 2022 011914 , Standard Registration
2021
2021Ekmek Mayası Endüstriyel Atıklarından Yem Hammaddesi Üretim Yöntemi
Patent
Registered / Approved, The Invention Registration Number: 2010 10289 , Standard Registration
2020
2020Toksin Bağlayıcı Yem Katkı Maddesi
Patent
Registered / Approved, The Invention Registration Number: 2016 09139 , Standard Registration
2018
2018SÜRÜLEBİLİR KIVAMDA KREM PEKMEZ ÜRETİM YÖNTEMİ
Patent
Registered / Approved, The Invention Registration Number: 2016 16007 , Standard Registration
2018
2018KORUYUCU YEM KATKI MADDESİ
Patent
Registered / Approved, The Invention Registration Number: 2016 09147 , Standard Registration