Kubra Bursa

2023 · author #1 OPEN

Çikolata Teknolojisinde Temel Problem: Yağ Kusması

European Journal of Science and Technology

2022 · author #3 7 citations

Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product

International Journal of Gastronomy and Food Science

2022 · author #1 3 citations

Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach

International Journal of Food Engineering

2021 · author #2 41 citations

Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios

Food Science and Technology International

2021 · author #5 19 citations

Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization

LWT

2021 · author #1 OPEN 10 citations

Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent

Journal of Food Science and Technology

2020 · author #3 64 citations

Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties

LWT

2020 · author #1 OPEN 22 citations

Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties

LWT