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Ilyas Atalar
Ilyas Atalar
Verified email at ogu.edu.tr
Title
Cited by
Cited by
Year
Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture
O Gul, M Mortas, I Atalar, M Dervisoglu, T Kahyaoglu
Journal of dairy science 98 (3), 1517-1525, 2015
1662015
Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil
O Gul, FT Saricaoglu, A Besir, I Atalar, F Yazici
Ultrasonics sonochemistry 41, 466-474, 2018
1482018
Effects of quince seed on the rheological, structural and sensory characteristics of ice cream
A Kurt, I Atalar
Food Hydrocolloids 82, 186-195, 2018
1422018
Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products
FT Saricaoglu, O Gul, A Besir, I Atalar
Journal of Food Engineering 233, 98-108, 2018
1152018
Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk
O Gul, FT Saricaoglu, M Mortas, I Atalar, F Yazici
Innovative Food Science & Emerging Technologies 41, 411-420, 2017
982017
Functional kefir production from high pressure homogenized hazelnut milk
I Atalar
Lwt 107, 256-263, 2019
932019
Optimization of spray drying process parameters for kefir powder using response surface methodology
I Atalar, M Dervisoglu
LWT-Food Science and Technology 60 (2), 751-757, 2015
902015
Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir
O Gul, I Atalar, M Mortas, M Dervisoglu
International Journal of Dairy Technology 71, 73-80, 2018
812018
Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar
FT Saricaoglu, I Atalar, VA Yilmaz, HI Odabas, O Gul
Food Chemistry 282, 67-75, 2019
572019
Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder
I Atalar, F Yazici
Drying Technology 37 (13), 1656-1664, 2019
452019
Different stress tolerance of spray and freeze dried Lactobacillus casei Shirota microcapsules with different encapsulating agents
O Gul, I Atalar
Food science and biotechnology 28, 807-816, 2019
442019
Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products
I Atalar, O Gul, FT Saricaoglu, A Besir, LB Gul, F Yazici
Journal of food science and technology 56, 1405-1415, 2019
412019
Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk
I Atalar, A Kurt, O Gul, F Yazici
International Journal of Gastronomy and Food Science 24, 100358, 2021
402021
Effect of multi‐pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology
O Gul, I Atalar, FT Saricaoglu, F Yazici
Journal of food Processing and Preservation 42 (5), e13615, 2018
362018
Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on …
O Gul, I Atalar, M Mortas, FT Saricaoglu, F Yazıcı
Journal of Food Measurement and Characterization 12, 2404-2415, 2018
262018
Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar
I Atalar, FT Saricaoglu, HI Odabas, VA Yilmaz, O Gul
LWT 118, 108850, 2020
212020
Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder
I Atalar, F Yazici
Journal of Food Processing and Preservation 42 (1), e13414, 2018
202018
Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone
O Gul, FT Saricaoglu, I Atalar
Lwt 143, 111154, 2021
182021
Structural characterization, technofunctional and rheological properties of sesame proteins treated by high-intensity ultrasound
O Gul, FT Saricaoglu, I Atalar, LB Gul, F Tornuk, S Simsek
Foods 12 (9), 1791, 2023
172023
Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development
O Aydemir, İ Atalar
Journal of Food Process Engineering 42 (6), e13222, 2019
172019
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