Prof. Dr. ALEV BAYINDIRLI

Yayın Ağı

Makaleler 32

1. Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer

Bulut M., Bayer Ö., Kırtıl E., Bayındırlı A.

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID , cilt.88, ss.360-369, 2018 (SCI-Expanded, Scopus)

2. Secondary structure and conformational change of mushroom polyphenol oxidase during thermosonication treatment by using FTIR spectroscopy

Baltacıoğlu H., Bayındırlı A., Severcan F.

FOOD CHEMISTRY , cilt.214, ss.507-514, 2017 (SCI-Expanded, Scopus)

3. Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study

Baltacioglu H., Bayındırlı A., Severcan M., Severcan F.

FOOD CHEMISTRY , cilt.187, ss.263-269, 2015 (SCI-Expanded, Scopus)

4. Inactivation of Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal (Manosonication) and Lethal Temperatures (Manothermosonication) in Acidic Fruit Juices

GUZEL B. H., ARROYO C., CONDON S., PAGAN R., BAYINDIRLI A., ALPAS H.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.7, sa.6, ss.1701-1712, 2014 (SCI-Expanded, Scopus)

5. Preface

BAYINDIRLI A.

Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications , 2010 (SCI-Expanded)

6. Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean

YÜCEL U., ALPAS H., BAYINDIRLI A.

JOURNAL OF FOOD ENGINEERING , cilt.98, sa.2, ss.266-272, 2010 (SCI-Expanded, Scopus)

7. Enzymes in Fruit and Vegetable Processing Chemistry and Engineering Applications Preface

Bayindirli A.

ENZYMES IN FRUIT AND VEGETABLE PROCESSING: CHEMISTRY AND ENGINEERING APPLICATIONS , 2010 (SCI-Expanded)

8. Preface

BAYINDIRLI A.

Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications , 2010 (SCI-Expanded)

9. Introduction to enzymes

Bayindirli A.

ENZYMES IN FRUIT AND VEGETABLE PROCESSING: CHEMISTRY AND ENGINEERING APPLICATIONS , ss.1-18, 2010 (SCI-Expanded)

10. EFFECT OF HIGH PRESSURE ON LACTOCOCCAL BACTERIOPHAGES

Avsaroglu M. D., Bozoglu F., Akcelik M., BAYINDIRLI A.

JOURNAL OF FOOD SAFETY , cilt.29, sa.1, ss.26-36, 2009 (SCI-Expanded, Scopus)

11. Extraction of total phenolics of sour cherry pomace by high pressure solvent and subcritical fluid and determination of the antioxidant activities of the extracts

ADİL I. H., YENER M. E., BAYINDIRLI A.

SEPARATION SCIENCE AND TECHNOLOGY , cilt.43, sa.5, ss.1091-1110, 2008 (SCI-Expanded, Scopus)

12. Subcritical (carbon dioxide plus ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts

Adil I. H., Cetin H. I., Yener M. E., Bayindirli A.

JOURNAL OF SUPERCRITICAL FLUIDS , cilt.43, sa.1, ss.55-63, 2007 (SCI-Expanded, Scopus)

13. High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety

DEDE S., Alpas H., Bayindirli A.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.87, sa.5, ss.773-782, 2007 (SCI-Expanded, Scopus)

14. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer

KOÇER D., HİCŞAŞMAZ Z., BAYINDIRLI A., KATNAŞ S.

JOURNAL OF FOOD ENGINEERING , cilt.78, sa.3, ss.953-964, 2007 (SCI-Expanded, Scopus)

15. Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment

AKYOL C., Alpas H., Bayindirli A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.224, sa.2, ss.171-176, 2006 (SCI-Expanded, Scopus)

16. Effect of controlled atmosphere storage modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella Enteritidis on cherry tomatoes

DAS E., GÜZİN CANDAN G. C., BAYINDIRLI A.

Food Microbiology , cilt.23, ss.430-438, 2006 (SCI-Expanded, Scopus)

17. Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices

Bayindirli A., Alpas H., Bozoglu F., HİZAL M.

FOOD CONTROL , cilt.17, sa.1, ss.52-58, 2006 (SCI-Expanded, Scopus)

18. Lye peeling of 'Tombul' hazelnuts and effect of peeling on quality

KALEOGLU M., BAYINDIRLI L. A., Bayindirli A.

FOOD AND BIOPRODUCTS PROCESSING , cilt.82, ss.201-206, 2004 (SCI-Expanded, Scopus)

19. Modification of water vapour transfer rate of low density polyethylene films for food packaging

Dirim S. N., Özden Ö., Bayındırlı A., Esin A.

JOURNAL OF FOOD ENGINEERING , cilt.63, sa.1, ss.9-13, 2004 (SCI-Expanded, Scopus)

20. Effect of L cysteine kojic acid and 4 hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice

İYİDOĞAN N., BAYINDIRLI A.

Journal Of Food Engineering , cilt.62, ss.299-304, 2004 (SCI-Expanded, Scopus)

21. Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg

Isiker G., Gurakan G. C., Bayindirli A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.217, sa.3, ss.244-248, 2003 (SCI-Expanded, Scopus)

22. Enzymatic peeling of apricots nectarines and peaches

TOKER İ., BAYINDIRLI A.

Lwt-Food Science And Technology , cilt.36, ss.215-221, 2003 (SCI-Expanded, Scopus)

23. A new protective polyethylene based film containing zeolites for the packaging of fruits and vegetables: Film preparation

Dirim S. N., Esin A., BAYINDIRLI A.

Turkish Journal of Engineering and Environmental Sciences , cilt.27, sa.1, ss.1-9, 2003 (Scopus, TRDizin)

24. Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents

Ozoglu H., Bayindirli A.

FOOD CONTROL , cilt.13, ss.213-221, 2002 (SCI-Expanded, Scopus)

25. Inhibition of enzymatic browning in cloudy apple juice with selected antibrowning agents

BAYINDIRLI A., ÖZOĞLU H.

Food Control , cilt.13, ss.213-221, 2002 (SCI-Expanded, Scopus)

26. Inactivation and injury of Escherichia coli O157 : H7 and Staphylococcus aureus by pulsed electric fields

DAMAR S., Bozoglu F., Hizal M., Bayindirli A.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY , cilt.18, sa.1, ss.1-6, 2002 (SCI-Expanded, Scopus)

27. Stability of a recombinant plasmid carrying alpha-amylase gene in Bacillus subtilis

Gurakan G. C., Bayindirli A., Ogel Z., Tanboga P.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY , cilt.14, sa.2, ss.293-295, 1998 (SCI-Expanded, Scopus)

28. Fed-batch cultivation of bakers' yeast: Effect of nutrient depletion and heat stress on cell composition

Ertugay N., Hamamci H., Bayindirli A.

FOLIA MICROBIOLOGICA , cilt.42, sa.3, ss.214-218, 1997 (SCI-Expanded, Scopus)

29. NONENZYMATIC BROWNING IN CLARIFIED APPLE JUICE AT HIGH-TEMPERATURES - A RESPONSE-SURFACE ANALYSIS

BAYINDIRLI A., KHALAFI S., YENICERI A.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.19, sa.3, ss.223-227, 1995 (SCI-Expanded, Scopus)

30. PEROXIDASE AND LIPOXYGENASE INACTIVATION DURING BLANCHING OF GREEN BEANS GREEN PEAS AND CARROTS

GÜNEŞ B., BAYINDIRLI A.

Lwt-Food Science And Technology , cilt.26, ss.406-410, 1993 (SCI-Expanded, Scopus)

31. Kinetic analysis of aspergillus oryzae cultivations on starch

BAYINDIRLI A., OZILGEN M., UNGAN S.

Biocatalysis and Biotransformation , cilt.5, sa.1, ss.71-78, 1991 (SCI-Expanded, Scopus)

32. MODELING OF SEQUENTIAL BATCH ULTRAFILTRATION OF RED BEET EXTRACT

BAYINDIRLI A., YILDIZ F., OZILGEN M.

JOURNAL OF FOOD SCIENCE , cilt.53, sa.5, ss.1418-1422, 1988 (SCI-Expanded, Scopus)

Kitaplar 1

1. Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications

Bayındırlı A. (Editör)

CRC, New York , New-York, 2010

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

1535

H-İndeks (WoS)

Atıf (Scopus)

1699

H-İndeks (Scopus)

Atıf (Scholar)

2883

H-İndeks (Scholar)

Proje

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

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