1. Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size;Altınok;LWT - Food Science and Technology,2020
2. Complex network representation of the structure-mechanical property relationships in elastomers with heterogeneous connectivity;Amamoto;Patterns (N Y),2020
3. Apparent viscosity of chewing gum;Bogaty;Journal of Texture Studies,1978
4. Delivery of phenolics and caffeic acid phenethyl ester by propolis resin: Chewing gum system;Bölük;Food Bioscience,2021
5. Utilization of the barberry extract in the confectionery products;Çoban;LWT - Food Science and Technology,2021