Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads

Roufegarinejad L., Khiabani A. H., KONAR N., Toofighi S., Pirouzian H. R.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.61, sa.2, ss.331-339, 2024 (SCI-Expanded) identifier identifier identifier

Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability

Goktas H., Baycar A., KONAR N., Yaman M., SAĞDIÇ O.
Journal of Food Measurement and Characterization , cilt.17, sa.4, ss.3403-3412, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.408, 2023 (SCI-Expanded) identifier identifier identifier

Effects of various milk powders on main quality parameters of cocoa butter substitute-based chocolate

KONAR N., Genc Polat D., Dalabasmaz S., Erdogan M., Sener S., Kelleci Sarıkaya E.
International Dairy Journal , cilt.139, 2023 (SCI-Expanded) identifier identifier

Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product

Özmen D., Metin Yıldırım R., Bursa K., Kian-Pour N., Toker Ö. S., Palabıyık İ., et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , cilt.31, ss.1-10, 2023 (SCI-Expanded) identifier identifier

Determination and numerical modeling of sugar release from model food gels

Göztok S. P., Palabiyik I., Bölük E., Gunes R., TOKER S. M., KONAR N.
Journal of Food Engineering , cilt.338, 2023 (SCI-Expanded) identifier identifier

Polyols and chocolate technology: Recent developments and advances

Rad A. H., Konar N., Pirouzian H. R., Mirtajeddini S. B., Toker O. S., Pirouzian R. R.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.58, ss.1-8, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Chocolate flow behavior: Composition and process effects.

Toker O. S., Pirouzian H. R., Palabiyik I., Konar N.
Critical reviews in food science and nutrition , cilt.63, sa.19, ss.3788-3802, 2023 (SCI-Expanded) identifier identifier identifier

Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study

Pekdogan Goztok S., Gunes R., TOKER Ö. S., Palabiyik I., KONAR N.
International Journal of Gastronomy and Food Science , cilt.30, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Soft confectionery products: Quality parameters, interactions with processing and ingredients

Gunes R., Palabiyik I., Konar N., Said Toker O.
Food Chemistry , cilt.385, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

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 , cilt.57, sa.7, ss.4119-4128, 2022 (SCI-Expanded) identifier identifier

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 , cilt.57, sa.6, ss.3634-3642, 2022 (SCI-Expanded) identifier identifier

Health conscious consumers and sugar confectionery: Present aspects and projections

KONAR N., Gunes R., Palabiyik I., TOKER Ö. S.
TRENDS IN FOOD SCIENCE & TECHNOLOGY , cilt.123, ss.57-68, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma identifier

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 , cilt.61, ss.339-351, 2022 (SCI-Expanded) identifier identifier

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 , cilt.59, sa.5, ss.1704-1714, 2022 (SCI-Expanded) identifier identifier identifier

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 , cilt.46, sa.5, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.34, ss.375-383, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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., Sağdıç O., Polat D. G.
Food Science and Technology (Brazil) , cilt.42, 2022 (SCI-Expanded) identifier identifier

Investigation effects of inulin degree of polymerization on compound chocolate quality

Goktas H., Konar N., Sağdıç O., Toker Ö. S.
Journal of Food Processing and Preservation , cilt.45, sa.11, 2021 (SCI-Expanded) identifier identifier

Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization

Acan B. G., Toker Ö. S., Palabiyik I., Rasouli Pirouzian H., Bursa K., Kilicli M., et al.
LWT , cilt.147, 2021 (SCI-Expanded) identifier identifier

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., Sağdıç O.
Journal of Food Processing and Preservation , cilt.45, 2021 (SCI-Expanded) identifier identifier

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 , cilt.138, 2021 (SCI-Expanded) identifier identifier

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 , cilt.139, 2021 (SCI-Expanded) identifier identifier

A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients

Palabiyik I., Güleri T., Gunes R., Öner B., TOKER Ö. S., KONAR N.
Food Structure , cilt.26, 2020 (SCI-Expanded) identifier identifier

Using encapsulatedNannochloropsis oculatain white chocolate as coloring agent

Polat D. G., DURMAZ Y., KONAR N., TOKER Ö. S., PALABIYIK İ., TAŞAN M.
JOURNAL OF APPLIED PHYCOLOGY , cilt.32, sa.5, ss.3077-3088, 2020 (SCI-Expanded) identifier identifier

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

Pirouzian H. R., KONAR N., PALABIYIK İ., OBA Ş., TOKER Ö. S.
FOOD CHEMISTRY , cilt.321, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

Investigating the effects of lLecithin-PGPR mixture on physical properties of milk chocolate

Atik D. S., Boluk E., TOKER Ö. S., PALABIYIK İ., KONAR N.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.129, 2020 (SCI-Expanded) identifier identifier

Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies

Gok S., TOKER Ö. S., PALABIYIK İ., KONAR N.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.128, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Chocolate aroma: Factors, importance and analysis

Toker Ö. S., Palabıyık İ., Pirouzian H. R., Aktar Küçükaslan T., Konar N.
Trends in Food Science and Technology , cilt.99, ss.580-592, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.47, 2020 (SCI-Expanded) identifier identifier

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 , cilt.13, sa.4, ss.952-961, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.55, sa.3, ss.1298-1310, 2020 (SCI-Expanded) identifier identifier

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 , cilt.118, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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. S., KONAR N.
CURRENT PHARMACEUTICAL BIOTECHNOLOGY , cilt.21, sa.12, ss.1224-1231, 2020 (SCI-Expanded) identifier identifier identifier

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 , cilt.115, 2019 (SCI-Expanded) identifier identifier

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 , cilt.42, sa.6, 2019 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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

TOKER Ö. S., Oba S., Palabiyik I., Pirouzian H. R., Konar N., Artik N., et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.15, sa.10, 2019 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.9, sa.51, ss.29676-29688, 2019 (SCI-Expanded) identifier identifier

Chocolate quality and conching

TOKER Ö. S., Palabiyik I., Konar N.
TRENDS IN FOOD SCIENCE & TECHNOLOGY , cilt.91, ss.446-453, 2019 (SCI-Expanded) identifier identifier

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 , cilt.255, ss.9-14, 2019 (SCI-Expanded) identifier identifier

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

KONAR N., Özarda Ö., Şenocak S., Ünlütürk N. N., OBA İLTER Ş.
International Journal of Food Engineering , cilt.5, sa.1, ss.22-27, 2019 (SCI-Expanded)

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 , cilt.20, sa.6, ss.745-755, 2018 (SCI-Expanded) identifier identifier

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 , cilt.53, sa.12, ss.2657-2663, 2018 (SCI-Expanded) identifier identifier

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 , cilt.254, ss.224-231, 2018 (SCI-Expanded) identifier identifier identifier

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 , cilt.26, sa.5, ss.1969-1978, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.43, ss.206-213, 2018 (SCI-Expanded) identifier identifier

Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties

Palabiyik I., DURMAZ Y., Oner B., TOKER Ö. S., Coksari G., Konar N., et al.
JOURNAL OF APPLIED PHYCOLOGY , cilt.30, sa.2, ss.1031-1039, 2018 (SCI-Expanded) identifier identifier

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 , cilt.87, ss.177-185, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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., Sağdıç O.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , cilt.58, sa.8, ss.1330-1341, 2018 (SCI-Expanded) identifier identifier identifier

Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties

Konar N., Oba S., TOKER Ö. S., Palabiyik I., Goktas H., Artik N., et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.243, sa.10, ss.1849-1860, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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., Akcicek A., et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.13, sa.9, 2017 (SCI-Expanded) identifier identifier

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 , cilt.52, sa.3, ss.788-799, 2017 (SCI-Expanded) identifier identifier

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., Akcicek A., et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.20, ss.1354-1365, 2017 (SCI-Expanded) identifier identifier

Rheological and melting properties of sucrose-free dark chocolate

Oba S., TOKER Ö. S., Palabiyik I., Konar N., Goktas H., Cukur Y., et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.20, ss.2096-2106, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.55, ss.29-38, 2016 (SCI-Expanded) identifier identifier

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 , cilt.242, sa.8, ss.1253-1266, 2016 (SCI-Expanded) identifier identifier

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 , cilt.49, ss.35-44, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Chlorophylls reductions in fresh-cut chard (Beta vulgaris var. cicla) with various sanitizing agents Farklı sanitasyon ajanları kullanımı ile taze, yıkanmış ve doğranmış Pazılarda (Beta vulgaris var. cicla) klorofil düzeyinin azalması

Karaca H., Sevilgen O., Konar N., Velioglu Y. S.
Tarim Bilimleri Dergisi , cilt.22, sa.1, ss.9-19, 2016 (SCI-Expanded) identifier

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 , cilt.52, sa.4, ss.2033-2042, 2015 (SCI-Expanded) identifier identifier identifier

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., Colak A.
JOURNAL OF SUPERCRITICAL FLUIDS , cilt.89, ss.128-136, 2014 (SCI-Expanded) identifier identifier

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 , cilt.12, sa.2, ss.150-159, 2014 (SCI-Expanded) identifier identifier

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 , cilt.9, sa.1, ss.23-35, 2014 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Genetik Modifikasyon ve Türk Tüketiciler - Kentli Tüketicilerin Genetik Modifiye Organizma ve Gıdalara Yönelik Tutumları

Konar N.
Tarım Bilimleri Dergisi , cilt.20, ss.71-82, 2014 (SCI-Expanded)

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 , cilt.12, sa.1, ss.55-64, 2014 (SCI-Expanded) identifier identifier

Urban consumer's attitudes toward genetically modified organisms and foods in Turkey Türkiye'de kentli tüketicilerin genetik modifiye organizma ve gıdalara yönelik tutumları

Haspolat Kaya I., Konar N., Artik N.
Tarim Bilimleri Dergisi , cilt.20, sa.1, ss.71-82, 2014 (SCI-Expanded) Sürdürülebilir Kalkınma identifier

Non-isoflavone phytoestrogenic compound contents of various legumes

Konar N.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.236, sa.3, ss.523-530, 2013 (SCI-Expanded) identifier identifier

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 , cilt.236, sa.1, ss.135-143, 2013 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Genetically modification and consumers in Turkey -Turkish urban consumers' awareness toward Genetically Modified Organisms and Foods

Kaya I. H., Konar N., Poyrazoglu E. S., Artik N.
ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI , cilt.60, sa.3, ss.213-220, 2013 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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., Demir K., Artik N.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.26, ss.26-35, 2012 (SCI-Expanded) identifier identifier

Determination of conjugated and free isoflavones in some legumes by LC-MS/MS

Konar N., Poyrazoglu E. S., Demir K., Artik N.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.25, sa.2, ss.173-178, 2012 (SCI-Expanded) identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

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 / THE JOURNAL OF FOOD , cilt.46, sa.1, 2021 (Hakemli Dergi)

Arı Ürünleri ve Apiterapi-1: Arı Ürünlerinden Bal, Arı Sütü ve Perga Bileşimi

ARTIK N., KONAR N.
Turkiye Klinikleri Animal Nutrition and Nutritional Diseases , cilt.4, sa.3, ss.11-19, 2018 (Hakemli Dergi)

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 , cilt.5, sa.4, ss.289-292, 2018 (Hakemli Dergi)

Influence of Storage Conditions on Bisphenol A in Polycarbonate Carboys of Water

Bingöl M., KONAR N., POYRAZOĞLU E. S., ARTIK N.
European International Journal of Science and Technology , cilt.7, sa.3, ss.107-123, 2018 (Hakemli Dergi)

BV Seeding As An Alternative Pre-Crystallization Technique In Synbiotic Milk Chocolate Production

TOKER Ö. S., Pirouzian H. R., KONAR N., Genç Polat D.
Gıda , cilt.43, sa.3, ss.422-431, 2018 (Hakemli Dergi) Sürdürülebilir Kalkınma

Arı Ürünleri ve Apiterapi-2: Arı Ürünlerinden Propolis, Polen ve Apilarnil Bileşimi

ARTIK N., KONAR N.
Turkiye Klinikleri Animal Nutrition and Nutritional Diseases , cilt.4, sa.3, ss.20-25, 2018 (Hakemli Dergi)

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 , cilt.6, sa.1, ss.7-12, 2017 (Hakemli Dergi)

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 , cilt.6, sa.1, ss.18-21, 2017 (Hakemli Dergi)

The Presence of Some Mycotoxins in Corn Growh in Turkey

ARTIK N., ŞİRELİ U. T., YARANGUMELİ K., KONAR N.
Internatinal Journal of Food Engineering , cilt.3, sa.2, ss.159-164, 2017 (Hakemli Dergi)

Aflatoxin and Genetically Modified Organisms Analysis in Turkish Corn

ARTIK N., KONAR N., ÖZKAN M. M., Çakmakçı Ö. L.
Journal of Food and Nutrition Sciences , cilt.7, ss.138-148, 2016 (Hakemli Dergi)

Sütlü Çikotalarda Partikül Büyüklük Dağılımının Kalite Üzerine Etkisi

KONAR N., TOKER Ö. S., Derya G. P.
Gıda Teknolojisi , cilt.19, sa.10, ss.72-75, 2015 (Hakemli Dergi) Sürdürülebilir Kalkınma

Academicans s Perceptions and Attitudes toward GM Organisms and Foods

Haspolat Kaya I., KONAR N., POYRAZOĞLU E. S., ARTIK N.
International Journal of Biological, Ecological and Environmental Sciences , cilt.2, sa.20, ss.20-24, 2013 (Hakemli Dergi)

Çikolatanın Tekstürel Özellikleri

Bilge Ö., Haspolat Kaya I., ARTIK N., KONAR N.
Standart , cilt.604, ss.36-41, 2012 (Hakemli Dergi)

Phytoestrogens: Plant-derived Estrogenic Compounds

Konar N.
Karaelmas Fen ve Mühendislik Dergisi , cilt.1, sa.2, ss.69-75, 2012 (Hakemli Dergi)

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 , cilt.2, sa.1, ss.69-75, 2012 (Hakemli Dergi)

Bunama Rahatsızlığına Karşı Yeni Bir Umut Melissa officinalis

KONAR N., DEMİR K., ARTIK N.
Gıda Teknolojileri Elektronik Dergisi , cilt.6, sa.1, ss.50-58, 2011 (Hakemli Dergi)

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 , cilt.32, ss.28-39, 2011 (Hakemli Dergi)

Alzheimer Hastalığı ve Beslenme

KONAR N., Haspolat I., POYRAZOĞLU E. S., DEMİR K., ARTIK N.
Gıda Mühendisleri Odası Dergisi , cilt.34, ss.45-51, 2011 (Hakemli Dergi)

Fitoöstrojenler Bitkisel Kaynaklı Östrojenik Bileşikler

KONAR N., Haspolat I., POYRAZOĞLU E. S., DEMİR K., ARTIK N.
Karaelmas Fen ve Mühendislik Dergisi , cilt.1, sa.2, ss.69-75, 2011 (Hakemli Dergi)

Domates Salçası Üretim Teknolojisi

ARTIK N., KONAR N.
Standart , cilt.561, ss.84-89, 2009 (Hakemli Dergi)

Gıda Dondurma İşlemi ve Ekipmanları

ARTIK N., KONAR N.
Standart , cilt.547, ss.19-23, 2007 (Hakemli Dergi)

Dondurulmuş Gıda Standartlarımız

ARTIK N., KONAR N.
Standart , cilt.547, ss.76-90, 2007 (Hakemli Dergi)

Dondurulmuş Gıda ve Gıda Güvenliği

ARTIK N., KONAR N.
Standart , cilt.547, ss.97-99, 2007 (Hakemli Dergi) Sürdürülebilir Kalkınma

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

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, Ukrayna, 15 - 16 Nisan 2021

Functional Food Studies on Chocolate

BAYCAR A., SAĞDIÇ O., KONAR N., Maraşlı S.
International Eurasian Conference on Biotechnology and Biochemistry, 16 - 18 Aralık 2020

Application of Natural Colors to White Chocolate

BAYCAR A., SAĞDIÇ O., KONAR N.
3rd International GAP Food,Agriculture and Veterinary Sciences Congress, 4 - 06 Aralık 2020

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, Türkiye, 22 - 24 Eylül 2019

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, Türkiye, 22 - 24 Eylül 2019

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, Ukrayna, 10 - 14 Temmuz 2019 Sürdürülebilir Kalkınma

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, Ukrayna, 10 - 14 Temmuz 2019

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, Türkiye, 15 Ekim 2018 - 19 Ekim 2108

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 Temmuz 2018

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 Nisan 2018 Sürdürülebilir Kalkınma

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 Şubat 2018

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 Şubat 2018

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 Eylül 2017

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 Mayıs 2017

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 Nisan 2017

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 Nisan 2017

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 Nisan 2017

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 Nisan 2017

The importance of hydrocolloids in confectionery products

TOKER Ö. S., KONAR N., SAĞDIÇ O.
2nd Congress on Food Structure & Design, İstanbul, Türkiye, 26 - 28 Ekim 2016

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 Ekim 2016

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 Temmuz 2016

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, Türkiye, 18 - 21 Nisan 2016

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, Türkiye, 18 - 21 Nisan 2016

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, Türkiye, 18 - 21 Nisan 2016

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, Türkiye, 18 - 21 Nisan 2016 Sürdürülebilir Kalkınma

Recent Developments in Chocolate Science and Technology

ARTIK N., KONAR N.
15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 - 21 Nisan 2016

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 Şubat - 02 Mart 2016

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 Şubat - 02 Mart 2016

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, Bosna-Hersek, 1 - 04 Ekim 2015, ss.411

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, Bosna-Hersek, 1 - 04 Ekim 2015

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, Macaristan, 23 - 25 Haziran 2015, ss.83

Toplu Tüketim Yerleri İçin Hijyen ve HACCP Uygulamaları

ARTIK N., KONAR N.
Turizm Sağlık ve Hukuk Sempozyumu, Türkiye, 3 - 05 Nisan 2015, ss.9-21

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, Türkiye, 14 - 17 Ekim 2014

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.
International Conference on Food, Agriculture and Biology (FAB-2014), Kuala-Lumpur, Malezya, 11 - 12 Haziran 2014

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, Türkiye, 28 Mayıs - 01 Haziran 2014

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, Türkiye, 17 - 19 Nisan 2014

Genetik Modifikasyon ve Akademisyenler

Özhan B., KONAR N., POYRAZOĞLU E. S., ARTIK N.
TGDF Gıda Kongresi, Antalya, Türkiye, 12 - 14 Kasım 2013, ss.3

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, Türkiye, 12 - 14 Kasım 2013, ss.21

Sokak Sütü Kim Neden Niçin

Özhan B., KONAR N., POYRAZOĞLU E. S., ARTIK N.
TGDF Gıda Kongresi, Antalya, Türkiye, 12 - 14 Kasım 2013, ss.5

Genetik Modifikasyon Tüketici Tutum ve Algısı

Özhan B., KONAR N., POYRAZOĞLU E. S., ARTIK N.
TGDF Gıda Kongresi, Antalya, Türkiye, 12 - 14 Kasım 2013, ss.4

Traditional Turkish Food Regulation

POYRAZOĞLU E. S., KONAR N., Haspolat Kaya I., ARTIK N.
The 2nd International Symposium on Traditional Foods From Adriatic to Caucasus, Struga, Makedonya, 24 - 26 Ekim 2013, ss.64

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, Singapur, 9 - 11 Eylül 2013, ss.139

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), Tayland, 23 - 24 Haziran 2013, ss.88-92

Recent Developments in Fruit and Vegetable Technology

ARTIK N., KONAR N.
The First Turkish – International Circle’s Workshop on Food Science and Technology, Kayseri, Türkiye, 9 - 11 Mayıs 2013, ss.10-12

Physical and Rheological Properties of Milk Chocolate Supplemented with Inulin and Isomalt

KONAR N., POYRAZOĞLU E. S., ARTIK N.
EuroFoodChem XVII, İstanbul, Türkiye, 7 - 10 Mayıs 2013, ss.142

Tooth friendly and prebiotic milk chocolate containing inulin and maltitol

KONAR N., POYRAZOĞLU E. S.
Pharma-Nutrition’13, Changji, Çin, 15 - 17 Nisan 2013, ss.80

Determination of Phytoestrogenic Compounds of Soybean Sprouts Grown in Antalya Turkey

KONAR N.
International Conference on Chemical Engineering and its Applications (ICCEA'12), Bangkok, Tayland, 24 - 25 Kasım 2012, ss.15-17

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, Tayland, 11 - 12 Ağustos 2012, ss.55-58

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, Tayland, 11 - 12 Ağustos 2012, ss.59-62

Innovations in the Food and Beverage Industry

KONAR N., ARTIK N.
International Advanced Nonthermal Processing in Food Technology: Effects on Quallity and Shelf Life of Food and Beverages (ANPFT2012), İzmir, Türkiye, 7 - 10 Mayıs 2012, ss.44-47

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.
International Conference on Food Science and Nutrition 2012, Kota-Kinabalu, Malezya, 2 - 04 Nisan 2012, ss.330-341

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.
International Conference on Food Science and Nutrition 2012, Kota-Kinabalu, Malezya, 2 - 04 Nisan 2012, ss.342-351

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, Türkiye, 10 - 12 Mayıs 2010, ss.16-22 Sürdürülebilir Kalkınma

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, Türkiye, 22 - 25 Nisan 2009, ss.139

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, Türkiye, 22 - 25 Nisan 2009, ss.130 Sürdürülebilir Kalkınma

Kitap & Kitap Bölümleri

Improving Functionality of Chocolate

Konar N., Palabiyik İ., Toker Ö. S., Saputro A. D., Rasouli Pirouzian H.
Trends in Sustainable Chocolate Production, Charis M. Galanakis, Editör, Springer, London/Berlin , Geneve, ss.75-112, 2022 Sürdürülebilir Kalkınma

A Novel Delivering Agent for Bioactive Compounds: Chewing Gum

Palabıyık İ., Rasouli Pirouzian H., Konar N., Toker Ö. S.
Bioactive Molecules in Food, Jean-Michel Mérillon,Kishan Gopal Ramawat, Editör, Springer, London/Berlin , London, ss.1561-1596, 2019 Sürdürülebilir Kalkınma

Importance of Chocolates in Functional Foods: Formulation, Production Process and Potential Health Benefits

Konar N., Toker Ö. S., Palabıyık İ., Genc Polat D., Oba Ş., Sağdıç O.
Bioprocessing Technology in Food and Health, Deepak Kumar Verma,Ami Patel,Prem Prakash Srivastav, Editör, CRC, New York , New York, ss.3-42, 2018

Gıdalarda Bulunan Fenolik Bileşikler

ARTIK N., ANLI R. E., KONAR N., Vural N.
Sidas, 2016

Domates Salçası Üretiminde HACCP Uygulaması

ARTIK N., KONAR N., POYRAZOĞLU E. S.
Domates ve Domates Ürünleri, Sabahattin Nas, Çetin Kadakal, Editör, Sidas Medya, ss.61-163, 2013

Bitkiler Fonksiyonel Özellik Beslenme ve Sağlık İlişkileri

ARTIK N., POYRAZOĞLU E. S., DEMİR K., KONAR N.
Ankara Üniversitesi Basımevi, Ankara, 2010

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 Sürdürülebilir Kalkınma

Metrikler

Yayın

157

Atıf (WoS)

849

H-İndeks (WoS)

18

Atıf (Scopus)

984

H-İndeks (Scopus)

18

Proje

22

Fikri Mülkiyet

5

Tez Danışmanlığı

9
BM Sürdürülebilir Kalkınma Amaçları