Prof. Dr. NEVZAT KONAR

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

54. 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, Scopus)

55. 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 (TRDizin) Sürdürülebilir Kalkınma

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

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

57. 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)

58. 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, Scopus) Sürdürülebilir Kalkınma

59. 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, Scopus)

60. 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)

61. 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)

62. 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, Scopus)

63. 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, Scopus)

64. 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)

65. 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, Scopus) Sürdürülebilir Kalkınma

66. 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, Scopus)

67. 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, Scopus)

68. 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, Scopus) Sürdürülebilir Kalkınma

69. 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)

70. 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, Scopus, TRDizin)

71. 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, Scopus)

72. 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

73. 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, Scopus)

74. 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, Scopus)

75. 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, Scopus) Sürdürülebilir Kalkınma

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

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

77. 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, Scopus)

78. 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, Scopus, TRDizin) Sürdürülebilir Kalkınma

79. Non-isoflavone phytoestrogenic compound contents of various legumes

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

80. 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)

81. 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, Scopus, TRDizin) Sürdürülebilir Kalkınma

82. Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.236, sa.1, ss.135-143, 2013 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

83. 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, Scopus)

84. 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, Scopus)

85. Phytoestrogens: Plant-derived Estrogenic Compounds

Karaelmas Fen ve Mühendislik Dergisi , cilt.1, sa.2, ss.69-75, 2012 (TRDizin)

86. Çikolatanın Tekstürel Özellikleri

Bilge Ö., Haspolat Kaya I., ARTIK N., KONAR N.

Standart , cilt.604, ss.36-41, 2012 (Hakemli Dergi)

87. 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 (TRDizin)

88. 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 (TRDizin)

89. 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)

90. 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)

91. 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)

92. Domates Salçası Üretim Teknolojisi

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

93. Dondurulmuş Gıda ve Gıda Güvenliği

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

94. Gıda Dondurma İşlemi ve Ekipmanları

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

95. Dondurulmuş Gıda Standartlarımız

KONAR N., TOKER Ö. S., Genç Polat D.

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

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 56

1. ANTIMICROBIAL ACTIVITY OF RASPBERRY POWDER AND ITS EFFECTS ON THE MICROBIOLOGICAL PROPERTIES OF AEROBIC-PACKAGED GROUND BEEF

AKSU M. İ., TURAN E., GÜLBANDILAR A., KONAR N., TAMTÜRK F.

9th International Aegean Congress on Innovation Technologies & Engineering, İzmir, Türkiye, 23 - 25 Şubat 2024, (Tam Metin Bildiri)

2. 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, (Tam Metin Bildiri)

3. Functional Food Studies on Chocolate

BAYCAR A., SAĞDIÇ O., KONAR N., Maraşlı S.

International Eurasian Conference on Biotechnology and Biochemistry, 16 - 18 Aralık 2020, (Tam Metin Bildiri)

4. 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, (Tam Metin Bildiri)

5. 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, (Özet Bildiri)

6. 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, (Özet Bildiri)

7. Effects of Hydrocolloids on Quality Parameters in Fruit Molasses Based Soft Candies: A Model Study

4th International Congress on Advances in Veterinary Sciences Technics, Kiev, Ukrayna, 10 - 14 Temmuz 2019, (Özet Bildiri)

8. 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, (Özet Bildiri) Sürdürülebilir Kalkınma

9. Determination of Phenolic Acid and Flavonoid Profile of Floral and Honeydew Honeys Produced in Turkey

6th International Mugla Beekeeping and Pine Honey Congress, Muğla, Türkiye, 15 Ekim 2018 - 19 Ekim 2108, (Tam Metin Bildiri)

10. 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, (Tam Metin Bildiri)

11. 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, (Özet Bildiri) Sürdürülebilir Kalkınma

12. 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, (Özet Bildiri)

13. 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, (Özet Bildiri)

14. 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, (Özet Bildiri)

15. 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, (Özet Bildiri)

16. 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, (Özet Bildiri)

17. 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, (Özet Bildiri)

18. 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, (Özet Bildiri)

19. 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, (Özet Bildiri)

20. 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, (Özet Bildiri)

21. 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, (Özet Bildiri)

22. 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, (Özet Bildiri)

23. 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

24. 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

25. 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, (Özet Bildiri)

26. 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, (Özet Bildiri)

27. Recent Developments in Chocolate Science and Technology

15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 - 21 Nisan 2016

28. 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, (Özet Bildiri)

29. 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, (Özet Bildiri)

30. 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, (Özet Bildiri)

31. 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, (Özet Bildiri)

32. 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, (Özet Bildiri)

33. Toplu Tüketim Yerleri İçin Hijyen ve HACCP Uygulamaları

Turizm Sağlık ve Hukuk Sempozyumu, Türkiye, 3 - 05 Nisan 2015, ss.9-21, (Tam Metin Bildiri)

34. 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, (Özet Bildiri)

35. 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, (Tam Metin Bildiri)

36. 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, (Özet Bildiri)

37. 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, (Tam Metin Bildiri)

38. Partikül Büyüklüğü ve Konçlama Süresinin Sütlü Çikolata Fiziksel ve Reolojik Özellikleri Üzerindeki Etkisi

TGDF Gıda Kongresi, Antalya, Türkiye, 12 - 14 Kasım 2013, ss.21, (Özet Bildiri)

39. Genetik Modifikasyon ve Akademisyenler

TGDF Gıda Kongresi, Antalya, Türkiye, 12 - 14 Kasım 2013, ss.3, (Özet Bildiri)

40. Genetik Modifikasyon Tüketici Tutum ve Algısı

TGDF Gıda Kongresi, Antalya, Türkiye, 12 - 14 Kasım 2013, ss.4, (Özet Bildiri)

41. Sokak Sütü Kim Neden Niçin

TGDF Gıda Kongresi, Antalya, Türkiye, 12 - 14 Kasım 2013, ss.5, (Özet Bildiri)

42. 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, (Tam Metin Bildiri)

43. 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, (Özet Bildiri)

44. 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, (Tam Metin Bildiri)

45. Recent Developments in Fruit and Vegetable Technology