| 1 |
Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean
Yucel U, Alpas H, Bayindirli A
Journal of Food Engineering, 98(2), 266, 2010 |
| 2 |
Extraction of total phenolics of sour cherry pomace by high pressure solvent and subcritical fluid and determination of the antioxidant activities of the extracts
Adil IH, Yener ME, Bayindirli A
Separation Science and Technology, 43(5), 1091, 2008 |
| 3 |
Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer
Kocer D, Hicsasmaz Z, Bayindirli A, Katnas S
Journal of Food Engineering, 78(3), 953, 2007 |
| 4 |
Subcritical (carbon dioxide plus ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts
Adil IH, Cetin HI, Yener ME, Bayindirli A
Journal of Supercritical Fluids, 43(1), 55, 2007 |
| 5 |
Effect of L-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice
Iyidogan NF, Bayindirli A
Journal of Food Engineering, 62(3), 299, 2004 |
| 6 |
Modification of water vapour transfer rate of low density polyethylene films for food packaging
Dirim SN, Ozden HO, Bayindirli A, Esin A
Journal of Food Engineering, 63(1), 9, 2004 |
