Takip et
Tuğba AKTAR
Tuğba AKTAR
Alanya Alaaddin Keykubat Üniversitesi
alanya.edu.tr üzerinde doğrulanmış e-posta adresine sahip - Ana Sayfa
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Chocolate aroma: Factors, importance and analysis
OS Toker, I Palabiyik, HR Pirouzian, T Aktar, N Konar
Trends in Food Science & Technology 99, 580-592, 2020
672020
Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions
T Aktar, E Adal
Journal of Foods 8 (7), 236-250, 2019
642019
Perception of creaminess in foods
R Upadhyay, T Aktar, J Chen
Journal of texture studies 51 (3), 375-388, 2020
592020
A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach
M Dogan, D Aslan, T Aktar, M Goksel Sarac
European Food Research and Technology 242, 953-966, 2016
422016
Tactile sensitivity and capability of soft‐solid texture discrimination
T Aktar, J Chen, R Ettelaie, M Holmes
Journal of Texture Studies 46 (6), 429-439, 2015
402015
Optimization of gum combination in prebiotic instant hot chocolate beverage model system in terms of rheological aspect: mixture design approach
M Dogan, OS Toker, T Aktar, M Goksel
Food and Bioprocess Technology 6, 783-794, 2013
402013
Evaluation of the sensory correlation between touch sensitivity and the capacity to discriminate viscosity
T Aktar, J Chen, R Ettelaie, M Holmes
Journal of Sensory Studies 30 (2), 98-107, 2015
332015
Human roughness perception and possible factors effecting roughness sensation
T Aktar, J Chen, R Ettelaie, M Holmes, B Henson
Journal of Texture Studies 48 (3), 181-192, 2017
302017
Combination of the simple additive (saw) approach and mixture design to determine optimum cocoa combination of the hot chocolate beverage
M Dogan, T Aktar, OS Toker, NB Tatlisu
International Journal of Food Properties 18 (8), 1677-1692, 2015
272015
A comparison between young and elderly adults investigating the manual and oral capabilities during the eating process
L Laguna, T Aktar, R Ettelaie, M Holmes, J Chen
Journal of Texture Studies 47 (4), 361-372, 2016
232016
Use of microalgae biomass for fortification of food products from grain
J Bazarnova, L Nilova, E Trukhina, M Bernavskaya, Y Smyatskaya, ...
Foods 10 (12), 3018, 2021
212021
Physicochemical and sensory characterisation of different yoghurt production methods
T Aktar
International Dairy Journal 125, 105245, 2022
172022
Physical, structural and sensory properties of wafer batter and wafer sheets influenced by various sources of grains
M Nasabi, B Naderi, M Akbari, T Aktar, M Kieliszek, M Amini
LWT 149, 111826, 2021
172021
Using spray‐dried sugar beet molasses in ice cream as a novel bulking agent
BG Acan, OS Toker, T Aktar, F Tamturk, I Palabiyik, N Konar
International Journal of Food Science & Technology 55 (3), 1298-1310, 2020
172020
Evaluation of microbiological quality of dried baim (Mastacembelus armatus) in Bangladesh
T Akter, MA Sayeed, MG Rasul, MA Kashem, AK Paul
Archives of Agriculture and Environmental Science 3 (4), 344-353, 2018
132018
Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt
M Bulut, E Adal, T Aktar
Journal of Food Processing and Preservation 46 (8), e16865, 2022
102022
Sensory and oral processing of semisolid foods
T Aktar, R Upadhyay, J Chen
Rheology of semisolid foods, 231-247, 2019
82019
Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran
H Kocabaş, F Ergin, T Aktar, A Küçükçetin
International Dairy Journal 129, 105360, 2022
62022
Determining the detection threshold for perception of selected textural attributes
T Aktar
University of Leeds, 2015
32015
Determining the relationship between food texture and dental condition: First bite and chewing aspects
T Aktar, B Karci, HC Yucel, F Ergin
Archives of Oral Biology 141, 105483, 2022
22022
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