Yayınlar & Eserler

Makale 20
Bildiri 12
Kitap 2
Tez Danışmanlığı 3
Tümü (37) YÖKSİS (37) WOS (14) TR Dizin (4) Diğer (2) Uluslararası (12)
01

Enhancing cocoa butter crystallization through high-intensity ultrasound processing

OBA İLTER ŞİRİN, MARTİNİ SİLVANA (2026)

Food Chemistry

Uluslararası Hakemli SCI-Expanded Q1 Özgün Makale YÖKSİS https://dx.doi.org/10.1016/j.foodchem.2025.147282
02

Effect of Novel Fish Oil-Based Bigels on Survival of Probiotic Bacteria: A Framework for a Chocolate Spread

YILDIIRM TUĞÇE, OBA İLTER ŞİRİN (2026)

Journal of Culinary Science & Technology

Uluslararası Hakemli ESCI Özgün Makale YÖKSİS https://dx.doi.org/10.1080/15428052.2025.2514566
03

Preparatif Kromatografi: Temel Prensipleri, Uygulamaları ve Analitik Kromatografiden Ayrıntılı Değerlendirilmesi

OBA İLTER ŞİRİN (2025)

Turkish Journal of Agriculture - Food Science and Technology

Uluslararası Hakemli TR DİZİN Özgün Makale YÖKSİS https://dx.doi.org/10.24925/turjaf.v13is2.3695-3707.8121
04

Using plant-based hydrogel-oleogels to replace palm oil: impact on texture, sensory, and fatty acid composition of chocolate spreads

OBA İLTER ŞİRİN, YILDIIRM TUĞÇE (2024)

Journal of Food Measurement and Characterization

Uluslararası Hakemli SCI-Expanded Q2 Özgün Makale YÖKSİS https://dx.doi.org/10.1007/s11694-024-02839-6
05

TOZ KAKAOLU İÇECEKLERİN PREBİYOTİK KOMBİNASYONUN FİZİKSEL ÖZELLİKLERİ YÖNÜNDEN OPTİMİZASYONU

OBA İLTER ŞİRİN, YILMAZ OSMAN (2023)

Mühendislik Bilimleri ve Tasarım Dergisi

Uluslararası Hakemli TR DİZİN Özgün Makale YÖKSİS https://dx.doi.org/10.21923/jesd.1094259
06

Probiotics Safety Aspect of Functional Foods

YILDIIRM TUĞÇE, OBA İLTER ŞİRİN, KARATAŞ ŞEYDA MERVE (2022)

Journal of Culinary Science & Technology

Uluslararası Hakemli ESCI Derleme Makale YÖKSİS https://dx.doi.org/10.1080/15428052.2022.2135156
07

Farklı prebiyotik ajanların toz çikolatalı içeceklerin renk ve duyusal özellikleri üzerine etkileri

OBA İLTER ŞİRİN, YILMAZ OSMAN (2022)

Harran Tarım ve Gıda Bilimleri Dergisi

Uluslararası Hakemli TR DİZİN Özgün Makale YÖKSİS https://dx.doi.org/10.29050/harranziraat.1100382
08

A Multidisciplinary Approach to Coronavirus Disease (COVID-19)

GEDİZ ERTÜRK ALİYE, ŞAHİN ARZU, BATI AY EBRU, PELİT EMEL, BAĞDATLI EMİNE, KULU İREM, GÜL MELEK, MESCİ SEDA, ERYILMAZ SERPİL, OBA İLTER ŞİRİN, YILDIRIM TUBA (2021)

Molecules

Uluslararası Hakemli SCI-Expanded Q2 Derleme Makale YÖKSİS https://dx.doi.org/10.3390/molecules26123526
09

Food biotechnology and food safety

YILDIIRM TUĞÇE, OBA İLTER ŞİRİN (2020)

International Journal of Science Letters

Ulusal Hakemli road, Scilit Derleme Makale YÖKSİS https://dx.doi.org/10.38058/ijsl.855920
10

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

PİROUZİAN HANİYEH RASOULİ, KONAR NEVZAT, PALABIYIK İBRAHİM, OBA İLTER ŞİRİN, TOKER ÖMER SAİD (2020)

Food Chemistry

Uluslararası Hakemli SCI-Expanded Q1 Derleme Makale YÖKSİS https://dx.doi.org/10.1016/j.foodchem.2020.126718
11

Optimization of Solid-Phase Microextraction Conditions Of Milk Chocolate

OBA İLTER ŞİRİN, TOKER ÖMER SAİD, PİROUZİAN HANİYEH RASOULİ, PALABIYIK İBRAHİM, KONAR NEVZAT, ARTIK NEVZAT, SAĞDIÇ OSMAN (2020)

Gıda

Uluslararası Hakemli TR DİZİN Özgün Makale YÖKSİS https://dx.doi.org/10.15237/gida.GD20055
12

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

KONAR NEVZAT, OZARDA ÖZLEM, ŞENOCAK SEÇİL, UNLUTURK NAİKE N, OBA İLTER ŞİRİN (2019)

ETP International Journal of Food Engineering

Uluslararası Hakemli SHERPA/RoMEO, Scimago (SJR), scilit, Özgün Makale YÖKSİS https://dx.doi.org/10.18178/ijfe.5.1.22-27
13

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

TOKER ÖMER SAİD, OBA İLTER ŞİRİN, PALABIYIK İBRAHİM, PİROUZİAN HANİYEH RASOULİ, KONAR NEVZAT, ARTIK NEVZAT, SAĞDIÇ OSMAN (2019)

International Journal of Food Engineering

Uluslararası Hakemli SCI-Expanded Q4 Özgün Makale YÖKSİS https://dx.doi.org/10.1515/ijfe-2018-0067
14

Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality

TOKER ÖMER SAİD, KONAR NEVZAT, PALABIYIK İBRAHİM, PİROUZİAN HANİYEH RASOULİ, OBA İLTER ŞİRİN, POLAT DERYA GENÇ, POYRAZOĞLU ENDER SİNAN, SAĞDIÇ OSMAN (2018)

Food Chemistry

Uluslararası Hakemli SCI-Expanded Q1 Özgün Makale YÖKSİS https://dx.doi.org/10.1016/j.foodchem.2018.02.019
15

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

KONAR NEVZAT, TOKER ÖMER SAİD, PİROUZİAN HANİYEH RASOULİ, OBA İLTER ŞİRİN, POLAT DERYA GENÇ, PALABIYIK İBRAHİM, POYRAZOĞLU ENDER SİNAN, SAĞDIÇ OSMAN (2018)

Sugar Tech

Uluslararası Hakemli SCI-Expanded Q3 Özgün Makale YÖKSİS https://dx.doi.org/10.1007/s12355-018-0611-5
16

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

TOKER ÖMER SAİD, KONAR NEVZAT, PİROUZİAN HANİYEH RASOULİ, OBA İLTER ŞİRİN, POLAT DERYA GENÇ, PALABIYIK İBRAHİM, POYRAZOĞLU ENDER SİNAN, SAĞDIÇ OSMAN (2017)

LWT- Food Science and Technology

Uluslararası Hakemli SCI-Expanded Q1 Özgün Makale YÖKSİS https://dx.doi.org/10.1016/j.lwt.2017.08.087
17

Rheological and melting properties of sucrose-free dark chocolate

OBA ŞİRİN, TOKER ÖMER SAİD, PALABIYIK İBRAHİM, KONAR NEVZAT, GÖKTAŞ HAMZA, ÇUKUR YUSUF, ARTIK NEVZAT, SAĞDIÇ OSMAN (2017)

International Journal of Food Properties

Uluslararası Hakemli SCI-Expanded Q2 Özgün Makale YÖKSİS https://dx.doi.org/10.1080/10942912.2017.1362652
18

Rapid tempering of sucrose-free milk chocolates by βV seeding: textural, rheological and melting properties

KONAR NEVZAT, OBA ŞİRİN, TOKER ÖMER SAİD, PALABIYIK İBRAHİM, ARTIK NEVZAT, SAĞDIÇ OSMAN (2017)

European Food Research and Technology

Uluslararası Hakemli SCI-Expanded Q2 Özgün Makale YÖKSİS https://dx.doi.org/10.1007/s00217-017-2891-5
19

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

KONAR NEVZAT, TOKER ÖMER SAİD, OBA ŞİRİN, SAĞDIÇ OSMAN (2016)

Trends in Food Science & Technology

Uluslararası Hakemli SCI-Expanded Q1 Derleme Makale YÖKSİS https://dx.doi.org/10.1016/j.tifs.2016.01.002
20

Comparison of different solvent types for determination biological activities of myrtle berries collected from Turkey

POLAT BÜŞRA, OBA ŞİRİN, KARAMAN KEVSER, ARICI MUHAMMED, SAĞDIÇ OSMAN (2014)

Quality Assurance and Safety of Crops Foods

Uluslararası Hakemli SCI-Expanded Q3 Özgün Makale YÖKSİS https://dx.doi.org/10.3920/QAS2013.0241