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List of works by Nevzat Konar

Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus

article by Nevzat Konar et al published 1 January 2017 in International Journal of Food Engineering

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

scientific article published on 05 February 2018

Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol

scientific article

Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications.

scientific article published on 10 November 2016

Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage

article by ibrahim palabiyik et al published 21 June 2018 in International Journal of Food Science and Technology

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

scientific article published on 01 April 2020

Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

article by Omer Said Toker et al published 30 June 2017 in International Journal of Food Properties

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