Nevruz Berna Ersöz

Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels

Ömer Said Toker, Mahmut Doğan, Nevruz Berna Ersöz et al. · Industrial Crops and Products · 2013 · 69 citations

Hplc-dad Analysis, Bioenergy, Environmental Engineering +2

The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach

Ömer Said Toker, Mahmut Doğan, Erdal Canıyılmaz et al. · Food and Bioprocess Technology · 2012 · 66 citations

Food Colloid, Dairy Dessert, Mixture Design Approach +7

Application of Different Multi-criteria Decision Techniques to Determine Optimum Flavour of Prebiotic Pudding Based on Sensory Analyses

Vildan Gürmeriç, Mahmut Doğan, Ömer Said Toker et al. · Food and Bioprocess Technology · 2012 · 51 citations

Nutrition, Determine Optimum Flavour, Food Composition +9

Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach

Mahmut Doğan, Nevruz Berna Ersöz, Ömer Said Toker et al. · European Food Research and Technology · 2013 · 21 citations

Materials Science, Gum Combination, Engineering +4