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Pınar Balkir

Observed names: Balkır, Pınar, Pinar BALKIR, Pinar Balkir, Pınar BALKIR, Pınar Balkır
Institution: Ege University
Observed institution: Ege University
ORCID: 0000-0003-1191-5989
Observed ORCID: 0000-0003-1191-5989
OpenAlex ID: A5035620729
Foodomics: A new approach in food quality and safety
2020 · Pinar Balkir, Kemal Kemahlioglu, et al. · Trends in Food Science & Technology · 156
Physical properties of yoghurt powder produced by spray drying
2012 · Banu Koç, Melike Sakin-Yılmazer, et al. · Journal of Food Science and Technology · 128
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Spray Drying of Yogurt: Optimization of Process Conditions for Improving Viability and Other Quality Attributes
2010 · Banu Koc, Melike Sakin Yilmazer, et al. · Drying Technology · 109
Moisture Sorption Isotherms and Storage Stability of Spray-Dried Yogurt Powder
2010 · Banu Koç, Melike Sakin Yilmazer, et al. · Drying Technology · 76
The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese
2009 · Ozlem KIZILIRMAK ESMER, Pinar BALKIR, et al. · Food Science and Technology Research · 23
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Rheological behavior of reconstituted yoghurt powder—An optimization study
2014 · Melike Sakin-Yilmazer, Banu Koç, et al. · Powder Technology · 21
Physicochemical and Textural Properties of Imitation Fresh Kashar Cheeses Prepared From Casein, Caseinates and Soy Protein
2011 · Pınar Balkır, Mustafa Metin · GIDA - Journal of Food · 9
Artichoke leaf extract powder: Sustainable production and potential culinary applications
2025 · Umut Karaduman, Melike Sakin-Yilmazer, et al. · International Journal of Gastronomy and Food Science · 5
Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage
2011 · Pınar Balkir, Özlem Kizilirmak Esmer, et al. · University of Zagreb University Computing Centre (SRCE) · 5
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Development of Soy Protein Isolate‐Based Antimicrobial Edible Film Enhanced With Sage Essential Oil in Fresh Kashar Cheese Coating
2025 · Nazan Kavas, Pinar Balkir, et al. · Journal of Food Science · 4
Storage stability of spray-dried yoghurt powder
2011 · Pınar Balkır, Melike Sakin, et al. · 3
Yoğurt Tozu; İşleme Teknolojisi, Depolama ve Kullanım Alanları
2009 · Banu Koç, Melike Sakin, et al. · DergiPark (Istanbul University) · 3
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Functional, Rheological and Microstructural Properties of Freeze-dried Yoghurt Powder
2022 · Pınar BALKIR · GIDA / THE JOURNAL OF FOOD · 2
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Changes in chemical, textural and sensory characteristics of Crottin de Chavignol cheese manufactured from frozen curd and pack-aged under modified atmosphere.
2009 · Özlem Kızılırmak Esmer, Pınar Balkır, et al. · Milk science international/Milchwissenschaft · 2
Yoghurt powder; processing technology, storage and possible fields of use.
2009 · Banu Koç, Melike Sakin, et al. · GIDA - Journal of Food · 2
Diabetic, Ketogenic, and Fiber-enriched Mousse Developed Using Stevia and Artichoke Powder: Sensory Evaluation and Consumer Preferences
2025 · Ayşe Nur SONGÜR BOZDAĞ, Umut KARADUMAN, et al. · Journal of Gastronomy Hospitality and Travel (joghat) · 1
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Bilgisayarlı Görüntüleme Sistemi: Gıda Endüstrisinde Kullanımı ve Uygulamaları
2019 · Pinar Balkir, Kemal Kemahlıoğlu, et al. · Turkish Journal of Agriculture - Food Science and Technology · 1
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Stevia; Fonksi̇yonel Özelli̇kleri̇ Ve Gidalarda Kullanim Olanaklari
2016 · Pınar Balkır · GIDA / THE JOURNAL OF FOOD · 1
Use of Plant Proteins as Dairy Protein Substitutes in Food Industry
2018 · Pınar Balkır · Food science and quality management
Generation of low-temperature air plasma for food processing
2015 · Olga Stepanova, Maria Demidova, et al. · Bulletin of the American Physical Society
Kazein, Kazeinat ve Soya Proteini ile Hazırlanan Taklit Taze Kaşar Peynirlerinin Fizikokimyasal ve Tekstürel Özellikleri (İngilizce)
2011 · Pınar Balkır, Mustafa Metin · DergiPark (Istanbul University)
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Yoghurt Powder: Processing Technology, Storage And Possible Fields of Use (Turkish with English Abstract)
2009 · Koç, Banu, Sakin, Melike, et al. · DergiPark (Istanbul University)
Works count: 25
Citation count: 551
H-index: 7
I10-index: 6
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