Yayınlar

Makaleler

Effect of different alkaline solutions in cocoa powder alkalization: Effects on pasteurized chocolate milk

Atalar İ., Apaydın A., Elmacı C., El-Obeid T., Konar N.
APPLIED FOOD RESEARCH, cilt.5, sa.1, ss.1, 2025 (ESCI) identifier

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

Demirci S., Elmacı C., Atalar İ., Toker Ö. S., Palabıyık İ., Konar N.
FOOD BIOPHYSICS, cilt.20, sa.6, ss.1-5, 2025 (SCI-Expanded)

Valorization black carrot colorant process liquid waste by clarification and Decolorization: A novel sugar alternative for gummies

Atalar İ., Tüzün B., Palabıyık İ., Toker Ö. S., Uzun S., Elobeıd T., et al.
Food Chemistry: X, cilt.1, sa.1, ss.1-5, 2025 (SCI-Expanded)

Modification and Glycation Microalgae Proteins by Non-Thermal Assisted Process

El-Obeid T., Atalar İ., Toker Ö. S., Palabıyık İ., Görgülü Y. F.
CURRENT OPINION IN FOOD SCIENCE, cilt.1, sa.1, ss.1-5, 2025 (SCI-Expanded)

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, cilt.1, sa.1, ss.1, 2025 (SCI-Expanded)

Steady and dynamic shear rheology of aqueous solutions of quince seed gum combinations with locust bean or xanthan gums

Kurt A., Atalar İ.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, cilt.1, sa.1, ss.1-4, 2024 (SCI-Expanded)

Influence of Process Conditions of Alkalization on Quality of Cocoa Powder

Demirci S., Elmacı C., Atalar İ., Toker Ö. S., Palabıyık İ., Konar N.
FOOD RESEARCH INTERNATIONAL, cilt.1, sa.1, ss.1, 2024 (SCI-Expanded)

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

Atalar İ., Konar N., Dalabasmaz S., Saygın Kantemur P., Han E.
JOURNAL OF CLEANER PRODUCTION, cilt.442, sa.141030, ss.1-10, 2024 (SCI-Expanded)

Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

Atalar İ., Gül O., Kurt A., Sarıcaoğlu F. T., Gençcelep H.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, cilt.0, sa.0, ss.202300, 2024 (SCI-Expanded)

Agglomeration of gum tragacanth as a promising novel approach to structural modification

Atalar İ., Beşir A., Kurt A.
POWDER TECHNOLOGY, sa.426, ss.118672, 2023 (SCI-Expanded)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler

Obtaining Deionized Sugar as an Alternative Glucose Syrup from Liquid Wastes of Natural Coloring Process and Determining the Possibilities of the Usage in Model Foods

Tüzün B., Atalar İ., Apaydın A., Toker Ö. S., Palabıyık İ., Konar N.
ICONFOOD 24- 3RD INTERNATIONAL CONGRESS ON FOOD RESEARCHES, Sivas, Türkiye, 17 - 20 Ekim 2024, ss.1-5, (Özet Bildiri)

Clarified and Decolorized Black Carrot Colorant Process Liquid Waste as an Emerging Glycose Syrup Alternative: Potential in Gummy Confectionery Production

Atalar İ., Tüzün B., Apaydın A., Toker Ö. S., Palabıyık İ., Konar N.
10th International Conference on Food Chemistry & Technology (FCT-2024), Valencia, İspanya, 25 - 27 Kasım 2024, ss.1-6, (Özet Bildiri)

The Effect of Different Cocoa Alkalization Conditions on the Quality Parameters of Cocoa Milk Drinks

Apaydın A., Atalar İ., Tüzün B., Konar N.
ICONFOOD 24- 3RD INTERNATIONAL CONGRESS ON FOOD RESEARCHES, Sivas, Türkiye, 17 - 20 Ekim 2024, ss.1-5, (Özet Bildiri)

EFFECTS OF CONJUGATION APPLICATIONS ON TECHNO- FUNCTIONAL PROPERTIES OF PLANT PROTEINS

Sarı T., Atalar İ.
ICONFOOD 24- 3RD INTERNATIONAL CONGRESS ON FOOD RESEARCHES, Sivas, Türkiye, 16 - 20 Ekim 2024, ss.1-5, (Özet Bildiri)

INVESTIGATION OF pH AND PRESSURE EFFECTS ON HAZELNUT PROTEIN MODIFICATION

Elen H., Atalar İ., Sarıcaoğlu F. T., Gül O., Aksu M. İ., Konar N.
ICONFOOD 24- 3RD INTERNATIONAL CONGRESS ON FOOD RESEARCHES, Sivas, Türkiye, 17 - 20 Ekim 2024, ss.1-5, (Özet Bildiri)

Effects of Particle Size on Main Quality Parameters of Compound Chocolates Including Various Palm Kernel Oils

Erdoğan M., Genç Polat D., Atalar İ., Konar N.
International Food Innovation and Sustainability Congress (IFIS2024), İstanbul, Türkiye, 16 - 19 Mayıs 2024, ss.1-5, (Özet Bildiri)

Gummy Confectionery Drying Optimization

Şener S., Genç Polat D., Atalar İ., Konar N.
International Food Innovation and Sustainability Congress (IFIS2024), İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.1-5, (Özet Bildiri)

Kitap & Kitap Bölümleri

VAPOR RECOMPRESSION SYSTEMS FOR FOOD PROCESSING EVAPORATORS

Atalar İ., Tuğrul K. M., Görgülü A., Konar N.
UNIT OPERATIONS AND PROCESSING EQUIPMENT IN THE FOOD INDUSTRY, SEID MAHDI JAFARI,ESRA ÇAPANOĞLU,ASLI CAN KARACA, Editör, Elsevier Science, Oxford/Amsterdam , Chennai, ss.85-99, 2024