| Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit H Bozkir, AR Ergün, E Serdar, G Metin, T Baysal Ultrasonics sonochemistry 54, 135-141, 2019 | 202 | 2019 |
| Effects of electrical and sonication pretreatments on the drying rate and quality of mushrooms RŞ Çakmak, O Tekeoğlu, H Bozkır, AR Ergün, T Baysal LWT-Food Science and Technology 69, 197-202, 2016 | 80 | 2016 |
| Effect of sonication and osmotic dehydration applications on the hot air drying kinetics and quality of persimmon H Bozkir, AR Ergün Lwt 131, 109704, 2020 | 79 | 2020 |
| Yield and quality effects of electroplasmolysis and microwave applications on carrot juice production and storage A Rayman, T Baysal Journal of food science 76 (4), C598-C605, 2011 | 49 | 2011 |
| Use of indicators in intelligent food packaging A Raymana, A Demirdövenb, T Baysala IEEE conference on intelligent transaction system, 1256-2010, 2016 | 33 | 2016 |
| The effects of the novel home freezing system on microstructure, color, antioxidant activity, and microbiological properties of strawberries AR Ergün, M Yanat, T Baysal International Journal of Refrigeration 121, 228-234, 2021 | 27 | 2021 |
| Optimisation of electroplasmolysis application for increased juice yield in carrot juice production A Rayman, T Baysal, A Demirdöven International Journal of Food Science and Technology 46 (4), 781-786, 2011 | 24 | 2011 |
| Ultrases yöntemi ile karotenoitlerin ekstraksiyonu AR Ergün, T Baysal, H Bozkır Gıda 38 (4), 239-246, 2013 | 22 | 2013 |
| Effects of electrical pre-treatment applications on yield and quality of grape juice. T Baysal, A Demirdöven, A Rayman GIDA: The Journal of Food 36 (3), 2011 | 14 | 2011 |
| The Antimicrobial Effects of Thyme, Garlic and Basil Oleoresins Against Bacillus coagulans in Tomato Sauce A Rayman Ergün, T Baysal Journal of Food Biochemistry 41 (2), e12296, 2017 | 11 | 2017 |
| Kara havuç suyu üretiminde elektroplazmoliz ve mikrodalga uygulamalarının verim ve kalite özellikleri üzerine etkileri T Baysal, A Demirdöven, AR Ergün Gıda 38 (5), 291-298, 2013 | 9 | 2013 |
| Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas Y Tekgül Barut, G Çalışkan Koç, A Rayman Ergün, H Bozkır, ... International Journal of Food Science and Technology 58 (1), 482-492, 2023 | 8 | 2023 |
| Effects of thyme, basil, and garlic oleoresins on the thermal resistance of Bacillus coagulans in tomato sauce A Rayman Ergün, T Baysal Journal of Food Processing and Preservation 43 (10), e14118, 2019 | 6 | 2019 |
| Kurutulmuş ürünlerin ambalajlanması ve saklanması. 11 T Baysal, A Rayman, H Bozkır Ulusal Tesisat Mühendisliği Kongresi, 17-20, 2013 | 6 | 2013 |
| Havuç suyu üretiminde elektroplazmoliz ve mikrodalga uygulamalarının verim ve kalite özellikleri üzerine etkileri A Rayman | 6 | 2010 |
| Inactivation of Zygosaccharomyces rouxii in organic intermediate moisture apricot and fig by microwave pasteurization AR Ergün, D Çağlar, T Baysal LWT 152, 112294, 2021 | 5 | 2021 |
| Havuç suyu üretiminde elektroplazmoliz ve mikrodalga uygulamalar› n› n verim ve kalite özellikleri üzerine etkileri A Rayman Ege Üniversitesi Fen Bilimleri Enstitüsü G› da Mühendisli¤ i Anabilim Dal …, 2010 | 5 | 2010 |
| Effects of electrical pretreatments on the yield and quality characteristics of red bell pepper puree A Rayman Ergün, H Bozkir, Ö Taştan, T Baysal Journal of Food Quality 38 (6), 396-404, 2015 | 3 | 2015 |
| Domates Suyu Üretiminde Ilımlı Elektrik Uygulamasının Kullanımı: 2. Kalite Özellikleri Üzerine Etkisi T Baysal, F İçier, A Rayman, H Coşgun, M Petek Akademik Gıda 11 (2), 21-27, 2013 | 3 | 2013 |
| Kekik oleoresini katılan domates çorbasında B. coagulans bakterisinin ısıl direncinin incelenmesi AR Ergün, T Baysal, D Çağlar, H Tüfenk, B Batmaz Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 27 (7), 800-806, 2021 | 2 | 2021 |
Hamza BOZKIRAssociate Professor, Sakarya University of Applied Sciences, Pamukova Vocational School, FoodE-mail megerősítve itt: subu.edu.tr