Prof. Dr. HAMİ ALPAS

Yayın Ağı

Makaleler 111

1. Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies

Ates E. G., Bal M., Çetin Karasu M., Çifte N. E., Erdem F., Gül M. R., et al.

FOOD ENGINEERING REVIEWS , cilt.17, sa.3, ss.671-705, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

2. Effect of High Hydrostatic Pressure (HHP) on the Enzymatic Hydrolysis of Fish Gelatin

OKUR İ., ÖZTOP H. M., ALPAS H.

BioFactors , cilt.51, sa.4, 2025 (SCI-Expanded, Scopus)

3. Effects of High Hydrostatic Pressure (HHP) on the Extraction and Functional Characteristics of Chickpea Proteins and Saponins

ATEŞ E. G., TONYALI KARSLI G., ALPAS H., Ozvural E. B., ÖZTOP H. M.

ACS FOOD SCIENCE & TECHNOLOGY , cilt.5, sa.3, ss.1116-1123, 2025 (ESCI)

4. Social life cycle sustainability assessment of dried tomato products based on material and process selection through multi-criteria decision making

Ayhan D., Mendoza F. A., Gul M. R., Ari I., Alpas H., Oztop M. H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.105, sa.3, ss.1978-1992, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

5. Disruption of Lipomyces starkeyi cells grown in hydrolyzed cheese-whey by high pressure homogenization for enhancing lipid extraction

Batıgün A. A., ALPAS H., Cekmecelioglu D.

High Pressure Research , cilt.45, sa.2, ss.181-194, 2025 (SCI-Expanded, Scopus)

6. Quality changes in high hydrostatic pressure treated enriched tomato sauce

Erdem F., Taş O., Erol N., Öztop H. M., Alpas H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.104, sa.15, ss.9151-9159, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

7. Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

ÖZTÜRK E., ALPAS H., ARICI M.

ACS Omega , cilt.9, sa.9, ss.10400-10414, 2024 (SCI-Expanded, Scopus)

8. Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques

Baltacıoğlu C., Baltacıoğlu H., Okur İ., Yetişen M., ALPAS H.

Journal of Food Science , cilt.89, sa.3, ss.1672-1683, 2024 (SCI-Expanded, Scopus)

9. Effects of high hydrostatic pressure on the functional properties of soy protein isolate

Zengin K., ÖZEL B., ÖZTOP H. M., ALPAS H.

Journal of Food Process Engineering , cilt.47, sa.3, 2024 (SCI-Expanded, Scopus)

10. Effects of high hydrostatic pressure on antimicrobial protein stability and the rheological and shelf-life properties of donkey milk

Köker A., Budak Ş., Alpas H.

The Journal of dairy research , cilt.90, sa.3, ss.292-298, 2023 (SCI-Expanded, Scopus)

11. Valorization of Apple Pomace Via Single Cell Oil Production Using Oleaginous Yeast Rhodosporidium toruloides

Tuhanioglu A., Hamamci H., Alpas H., Çekmecelioğlu D.

Waste and Biomass Valorization , cilt.14, sa.3, ss.765-779, 2023 (SCI-Expanded)

12. Investigation of the effects of high hydrostatic pressure on the functional properties of pea protein isolate

Kalayci A., Ozel B., Oztop M. H., Alpas H.

Journal of Food Process Engineering , cilt.46, sa.2, 2023 (SCI-Expanded, Scopus)

13. Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments

Tirpanci B., Ozel B., Oztop M. H., Alpas H.

International Dairy Journal , cilt.137, 2023 (SCI-Expanded, Scopus)

14. High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Leaves: optimization and Comparison with Conventional Extraction

Okur I., NAMLI S., ÖZTOP H. M., ALPAS H.

ACS Food Science and Technology , cilt.3, sa.1, ss.161-169, 2023 (ESCI, Scopus)

15. Modification of Quinoa Starch by High Hydrostatic Pressure and Ultrasonication and Assessment of Its Physicochemical Properties

Unal K., ALPAS H., ÖZTOP H. M.

ACS Food Science and Technology , cilt.3, sa.1, ss.31-40, 2023 (ESCI, Scopus)

16. Optimization and Comparison of High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Pomace

OKUR İ., Oztop M. H., ALPAS H.

ACS FOOD SCIENCE & TECHNOLOGY , cilt.2, sa.12, ss.1862-1869, 2022 (ESCI, Scopus)

17. High hydrostatic pressure-assisted extraction of lipids from Lipomyces starkeyi biomass

Tuhanioglu A., ALPAS H., ÇEKMECELİOĞLU D.

JOURNAL OF FOOD SCIENCE , cilt.87, sa.11, ss.5029-5041, 2022 (SCI-Expanded, Scopus)

18. Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour

OKUR İ., ÖZEL B., UCBAŞ D., Grunin L., Okur P. S., ALPAS H., et al.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.155, 2022 (SCI-Expanded, Scopus)

19. High hydrostatic pressure assisted extraction of pectin from sugar beet pulp

Kaya B., Okur İ., Alpas H., Oztop M. H.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.56, sa.10, ss.4861-4870, 2021 (SCI-Expanded, Scopus)

20. Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure

Okur İ., Sezer P., Öztop H. M., Alpas H.

International Journal of Food Science and Technology , cilt.56, sa.9, ss.4367-4375, 2021 (SCI-Expanded, Scopus)

21. Effects of High Hydrostatic Pressure (HHP) Processing and Temperature on Physicochemical Characterization of Insect Oils Extracted from Acheta domesticus (House Cricket) and Tenebrio molitor (Yellow Mealworm)

Ugur A. E., Bolat B., Oztop M. H., Alpas H.

Waste and Biomass Valorization , cilt.12, sa.8, ss.4277-4286, 2021 (SCI-Expanded, Scopus)

22. Use of high hydrostatic pressure (HHP) for increasing the product yield of lignocellulosic biomass hydrolysis: A study for peanut hull and microcrystalline cellulose

Ozturk E., Öztop H. M., Alpas H.

LWT , cilt.147, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

23. Effect of high-pressure processing (HPP) on production and characterization of chia seed oil nanoemulsions

Kaya E. C., Öztop H. M., Alpas H.

LWT , cilt.141, 2021 (SCI-Expanded, Scopus)

24. Effects of High Hydrostatic Pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor

Bolat B., Ugur A. E., Öztop H. M., Alpas H.

JOURNAL OF FOOD ENGINEERING , cilt.292, 2021 (SCI-Expanded, Scopus)

25. Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques

Okur İ., Soyler B., Sezer P., Oztop M. H., Alpas H.

MOLECULES , cilt.26, sa.3, 2021 (SCI-Expanded, Scopus)

26. Using high hydrostatic pressure as an abiotic elicitor strategy for improving capsaicin production in free and immobilized cell suspension cultures of Capsicum annuum L.

Islek C., KOÇ E., ALTUNER E. M., ALPAS H.

HIGH PRESSURE RESEARCH , cilt.41, sa.2, ss.198-208, 2021 (SCI-Expanded, Scopus)

27. Time domain (TD)-NMR relaxometry as a tool to investigate the cell integrity of tomato seeds exposed to osmotic stress (OS), ultrasonication (US) and high hydrostatic pressure (HHP)

Unal K., Alpas H., Aktas H., Oztop M. H.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.57, ss.3739-3747, 2020 (SCI-Expanded, Scopus)

28. Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US)

Sezer P., Okur İ., Oztop M. H., Alpas H.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.55, ss.1468-1476, 2020 (SCI-Expanded, Scopus)

29. Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC

Okur İ., Baltacioglu C., AĞÇAM E., Baltacioglu H., ALPAS H.

WASTE AND BIOMASS VALORIZATION , cilt.10, sa.12, ss.3545-3555, 2019 (SCI-Expanded, Scopus)

30. Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry

Okur İ., Özel B., Oztop M. H., Alpas H.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.42, sa.6, 2019 (SCI-Expanded, Scopus)

31. Predictive modeling for 5-hydroxymethylfurfural formation by some application conditions of high hydrostatic pressure, namely glucose concentration and application temperature, in high glucose containing model beverages

Altuner E. M., ALPAS H.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.41, sa.7, 2018 (SCI-Expanded, Scopus)

32. High hydrostatic pressure induced changes on palm stearin emulsions

Sevdin S., Özel B., Yucel U., Oztop M. H., Alpas H.

JOURNAL OF FOOD ENGINEERING , cilt.229, ss.65-71, 2018 (SCI-Expanded, Scopus)

33. Effect of high hydrostatic pressure on background microflora and furan formation in fruit pur,e based baby foods

KULTUR G., MISRA N. N., BARBA F. J., KOUBAA M., GÖKMEN V., ALPAS H.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.55, sa.3, ss.985-991, 2018 (SCI-Expanded, Scopus)

34. Simple and Rapid Method for the Simultaneous Determination of Cholesterol and Retinol in Meat Using Normal-Phase HPLC Technique

DOMINGUEZ R., BARBA F. J., CENTENO J. A., PUTNIK P., ALPAS H., LORENZO J. M.

FOOD ANALYTICAL METHODS , cilt.11, sa.2, ss.319-326, 2018 (SCI-Expanded, Scopus)

35. Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types

Onur I., Mısra N. N., Barba F. J., Putnık P., Lorenzo J. M., Gökmen V., et al.

JOURNAL OF FOOD ENGINEERING , cilt.219, ss.129-136, 2018 (SCI-Expanded, Scopus)

36. Technological aspects of horse meat products - A review

Lorenzo J. M., Munekata P. E. S., Bastianello Campagnol P. C., Zhu Z., Alpas H., Barba F. J., et al.

FOOD RESEARCH INTERNATIONAL , cilt.102, ss.176-183, 2017 (SCI-Expanded, Scopus)

37. Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food

Kultur G., Mısra N. N., Barba F. J., Koubaa M., Gökmen V., Alpas H.

FOOD RESEARCH INTERNATIONAL , cilt.101, ss.17-23, 2017 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

38. Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions

Sevdın S., Yucel U., Alpas H.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.42, ss.42-48, 2017 (SCI-Expanded, Scopus)

39. Landmarks in the historical development of twenty first century food processing technologies

MISRA N. N., Koubaa M., ROOHINEJAD S., JULIANO P., ALPAS H., Inacio R. S., et al.

FOOD RESEARCH INTERNATIONAL , cilt.97, ss.318-339, 2017 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

40. Vulnerability of global food production to extreme climatic events

Yenı F., Alpas H.

FOOD RESEARCH INTERNATIONAL , cilt.96, ss.27-39, 2017 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

41. Effect of high hydrostatic pressure processing and squeezing pressure on some quality properties of pomegranate juice against thermal treatment

Subasi B. G., Alpas H.

HIGH PRESSURE RESEARCH , cilt.37, ss.78-92, 2017 (SCI-Expanded, Scopus)

42. Vulnerabilities, Threats and Gaps in Food Biosecurity

Fletcher J., ALPAS H., Henry C. M., Haynes E., Dehne H. W., Ma L. M., et al.

PRACTICAL TOOLS FOR PLANT AND FOOD BIOSECURITY: RESULTS FROM A EUROPEAN NETWORK OF EXCELLENCE, VOL 8 , cilt.8, ss.61-75, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma

43. Recent Outbreaks of Human Pathogens on Plants (HPOPs) on Fresh Produce - Lessons Learned from the Practice

ALPAS H., Yeni F., SOYER Y., Fletcher J.

PRACTICAL TOOLS FOR PLANT AND FOOD BIOSECURITY: RESULTS FROM A EUROPEAN NETWORK OF EXCELLENCE, VOL 8 , cilt.8, ss.77-96, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma

44. How can we improve foodborne disease surveillance systems: A comparison through EU and US systems

Yenı F., Acar S., Soyer Y., Alpas H.

FOOD REVIEWS INTERNATIONAL , cilt.33, ss.406-423, 2017 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

45. Most Common Foodborne Pathogens and Mycotoxins on Fresh Produce: A Review of Recent Outbreaks

Yeni F., Yavaş S., Alpas H., Soyer Y.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , cilt.56, ss.1532-1544, 2016 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

46. The effect of high hydrostatic pressure on the physiological and biochemical properties of pepper (Capsicum annuum L.) seedlings

İŞLEK C., Altuner E. M., ALPAS H.

HIGH PRESSURE RESEARCH , cilt.35, sa.4, ss.396-404, 2015 (SCI-Expanded, Scopus)

47. Salmonella surveillance on fresh produce in retail in Turkey

Gunel E., Kilic G. P., Bulut E., Durul B., Acar S., Alpas H., et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , cilt.199, ss.72-77, 2015 (SCI-Expanded, Scopus)

48. Use of pulsed-high hydrostatic pressure treatment to decrease patulin in apple juice

Avsaroglu M. D., Bozoglu F., ALPAS H., LARGETEAU A., Demazeau G.

HIGH PRESSURE RESEARCH , cilt.35, sa.2, ss.214-222, 2015 (SCI-Expanded, Scopus)

49. The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice

Taze B. H., Unluturk S., Buzrul S., ALPAS H.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.52, sa.2, ss.1000-1007, 2015 (SCI-Expanded, Scopus)

50. Effect of high hydrostatic pressure on the profile of proteins extracted from Betula pendula pollens

Altuner E. M., Ceter T., ALPAS H.

HIGH PRESSURE RESEARCH , cilt.34, sa.4, ss.470-481, 2014 (SCI-Expanded, Scopus)

51. 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)

52. Rapid and standardized methods for detection of foodborne pathogens and mycotoxins on fresh produce

YENI F., ACAR S., POLAT Ö., SOYER Y., ALPAS H.

FOOD CONTROL , cilt.40, ss.359-367, 2014 (SCI-Expanded, Scopus)

53. The effect of chitosan-based edible film and high hydrostatic pressure process on the microbiological and chemical quality of rainbow trout (Oncorhynchus mykiss Walbaum) fillets during cold storage (4 +/- 1 degrees C)

Guenlue A., SIPAHIOGLU S., ALPAS H.

HIGH PRESSURE RESEARCH , cilt.34, sa.1, ss.110-121, 2014 (SCI-Expanded, Scopus)

54. The effect of high hydrostatic pressure on the muscle proteins of rainbow trout (Oncorhynchus mykiss Walbaum) fillets wrapped with chitosan-based edible film during cold storage (4 +/- 1 degrees C)

Guenlue A., SIPAHIOGLU S., ALPAS H.

HIGH PRESSURE RESEARCH , cilt.34, sa.1, ss.122-132, 2014 (SCI-Expanded, Scopus)

55. Physiological changes of Escherichia coli O157:H7 and Staphylococcus aureus following exposure to high hydrostatic pressure

ÇELİK M., Yousef A., ALPAS H.

JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , cilt.8, sa.3, ss.175-183, 2013 (SCI-Expanded, Scopus)

56. Effect of High Hydrostatic Pressure Treatment (HHPT) on Quality and Shelf Life of Atlantic Mackerel (Scomber scombrus)

ŞENTÜRK T., ALPAS H.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, sa.9, ss.2306-2318, 2013 (SCI-Expanded, Scopus)

57. Effect of high hydrostatic pressure on seed germination, microbial quality, anatomy-morphology and physiological characteristics of garden cress (Lepidium sativum) seedlings

İŞLEK C., Altuner E. M., Ceter T., ALPAS H.

HIGH PRESSURE RESEARCH , cilt.33, sa.2, ss.440-450, 2013 (SCI-Expanded, Scopus)

58. Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice

MERT M., BUZRUL S., ALPAS H.

HIGH PRESSURE RESEARCH , cilt.33, sa.1, ss.55-63, 2013 (SCI-Expanded, Scopus)

59. SHELF-LIFE EXTENSION AND SAFETY CONCERNS ABOUT HADDOCK (MERLANGIUS EUXINUS) UNDER HIGH HYDROSTATIC PRESSURE

ALPAS H., Akhan C.

JOURNAL OF FOOD SAFETY , cilt.32, sa.4, ss.517-527, 2012 (SCI-Expanded, Scopus)

60. High hydrostatic pressure processing: a method having high success potential in pollen protein extraction

ALTUNER E. M., Ceter T., ALPAS H.

HIGH PRESSURE RESEARCH , cilt.32, sa.2, ss.291-298, 2012 (SCI-Expanded, Scopus)

61. Environmental Security and Ecoterrorism

ALPAS H., Berkowicz S. M., Ermakova I.

NATO Science for Peace and Security Series C: Environmental Security , cilt.112, 2011 (Scopus)

62. Preface

Alpas H., Berkowicz S. M., Ermakova I.

NATO Science for Peace and Security Series C: Environmental Security , cilt.112, 2011 (SCI-Expanded, Scopus)

63. Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus)

ERKAN ÖZDEN N., Uretener G., ALPAS H., Selcuk A., Ozden O., Buzrul S.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.4, sa.7, ss.1322-1329, 2011 (SCI-Expanded, Scopus)

64. Multi-pulsed high hydrostatic pressure treatment for inactivation and injury of Escherichia coli

Pilavtepe-Celik M., BUZRUL S., ALPAS H., LARGETEAU A., DEMAZEAU G.

JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , cilt.6, sa.3, ss.343-348, 2011 (SCI-Expanded, Scopus)

65. Plant and food biosecurity: A European Union Network of Excellence

Gullino M., Thomas J. E., Henry C., Dehne H., Suffert F., Bonifert M., et al.

PHYTOPATHOLOGY , cilt.101, sa.6, 2011 (SCI-Expanded, Scopus)

66. NATO-SPS pilot study on food chain security: Findings and recommendations

ALPAS H., Smith M.

NATO Science for Peace and Security Series A: Chemistry and Biology , ss.1-15, 2011 (Scopus)

67. The effect of different high pressure conditions on the quality and shelf life of cold smoked fish

ERKAN ÖZDEN N., Uretener G., ALPAS H., Selcuk A., Ozden O., Buzrul S.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.12, sa.2, ss.104-110, 2011 (SCI-Expanded, Scopus)

68. Effect of high hydrostatic pressure and high dynamic pressure on stability and rheological properties of model oil-in-water emulsions

BIGIKOCIN E., MERT B., ALPAS H.

HIGH PRESSURE RESEARCH , cilt.31, sa.3, ss.462-474, 2011 (SCI-Expanded, Scopus)

69. Changes in the physicochemical properties of high pressure treated rainbow trout

Erkan N., ALPAS H., Uretener G., Selcuk A., Buzrul S.

ARCHIV FUR LEBENSMITTELHYGIENE , cilt.61, sa.5, ss.183-188, 2010 (SCI-Expanded, Scopus)

70. 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)

71. High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives

Tokusoglu O., ALPAS H., BOZOGLU F.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.11, sa.2, ss.250-258, 2010 (SCI-Expanded, Scopus)

72. Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus)

Erkan N., Uretener G., ALPAS H.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.11, sa.2, ss.259-264, 2010 (SCI-Expanded, Scopus)

73. Effects of high pressure treatment on physicochemical characteristics of fresh sea bass (Dicentrarchus labrax)

Erkan N., Uretener G., ALPAS H.

JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , cilt.5, sa.1, ss.83-89, 2010 (SCI-Expanded, Scopus)

74. Stress Response Kinetics of Two Nisin Producer Strains of Lactococcus lactis spp. lactis

Simsek O., BUZRUL S., Akkoc N., ALPAS H., Akcelik M.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY , cilt.158, sa.2, ss.387-397, 2009 (SCI-Expanded, Scopus)

75. Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure

BUYUKCAN M., BOZOGLU F., ALPAS H.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.44, sa.8, ss.1495-1502, 2009 (SCI-Expanded, Scopus)

76. Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk

BUZRUL S., ALPAS H., LARGETEAU A., DEMAZEAU G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.229, sa.1, ss.127-131, 2009 (SCI-Expanded, Scopus)

77. THERMAL INACTIVATION KINETICS OF LACTOCOCCUS LACTIS SUBSP LACTIS BACTERIOPHAGE PLL98-22

Sanlibaba P., BUZRUL S., Akkoc N., ALPAS H., Akcelik M.

ACTA BIOLOGICA HUNGARICA , cilt.60, sa.1, ss.127-136, 2009 (SCI-Expanded, Scopus)

78. Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water

PILAVTEPE-CELIK M., BUZRUL S., ALPAS H., BOZOGLU F.

JOURNAL OF FOOD ENGINEERING , cilt.90, sa.3, ss.388-394, 2009 (SCI-Expanded, Scopus)

79. Image Analysis Based Quantification of Bacterial Volume Change with High Hydrostatic Pressure

Pilavtepe-Celik M., BALABAN M. O., ALPAS H., Yousef A. E.

JOURNAL OF FOOD SCIENCE , cilt.73, sa.9, 2008 (SCI-Expanded, Scopus)

80. Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure

Buzrul S., ALPAS H., Largeteau A., Demazeau G.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , cilt.124, sa.3, ss.275-278, 2008 (SCI-Expanded, Scopus)

81. Modeling high pressure inactivation of Escherichia coli and Listeria innocua in whole milk

Buzrul S., ALPAS H., Largeteau A., DEMAZEAU G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.227, sa.2, ss.443-448, 2008 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

82. Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment

BUZRUL S., Alpas H., LARGETEAU A., BOZOGLU F., DEMAZEAU G.

JOURNAL OF FOOD ENGINEERING , cilt.85, sa.3, ss.466-472, 2008 (SCI-Expanded, Scopus)

83. Comparison of response surface methodology and the proposed Weibull model for inactivation of Listeria innocua by high hydrostatic pressure

BUZRUL S., CEVIK M., ALPAS H.

JOURNAL OF FOOD SAFETY , cilt.28, sa.1, ss.142-156, 2008 (SCI-Expanded, Scopus)

84. A kinetic study on the plasmid stability of three Lactococcus lactis strains

Avsaroglu M. D., Buzrul S., Sanlibaba P., Alpas H., Akcelik M.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY , cilt.34, sa.11, ss.729-737, 2007 (SCI-Expanded, Scopus)

85. A comparative study on the effects of glucose monohydrate, hot water, and sodium pyrophosphate on quality parameters and microbial flora of deboned and matured brisket

Goegues U., Bozoglu F., Alpas H.

JOURNAL OF FOOD SCIENCE , cilt.72, sa.7, 2007 (SCI-Expanded, Scopus)

86. 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)

87. Mathematical expression of the temperature profile and experimental determination of compression heating of ethylene glycol during high hydrostatic pressure processing

Buzrul S., Alpas H., Largeteau A., Demazeau G.

HIGH PRESSURE RESEARCH , cilt.27, sa.1, ss.93-99, 2007 (SCI-Expanded, Scopus)

88. Thermal and chemical inactivation of lactococcal bacteriophages

BUZRUL S., OZTURK P., Alpas H., AKÇELİK M.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.40, sa.10, ss.1671-1677, 2007 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

89. Modeling inactivation kinetics of food borne pathogens at a constant temperature

Buzrul S., Alpas H.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.40, sa.4, ss.632-637, 2007 (SCI-Expanded, Scopus)

90. Hypochlorite inactivation kinetics of lactococcal bacteriophages

AVSAROGLU M. D., BUZRUL S., Alpas H., AKÇELİK M.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.40, sa.8, ss.1369-1375, 2007 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

91. 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)

92. Use of the Weibull model for lactococcal bacterlophage inactivation by high hydrostatic pressure

Avsaroglu M., Buzrul S., Alpas H., AKÇELİK M., Bozoglu F.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , cilt.108, sa.1, ss.78-83, 2006 (SCI-Expanded, Scopus)

93. Behavior and control of Listeria innocua during manufacture and storage of Turkish White Cheese

OZTURKOGLU S., Gurakan G. C., Alpas H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.222, ss.614-621, 2006 (SCI-Expanded, Scopus)

94. Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk

Altuner E., Alpas H., Erdem Y., Bozoglu F.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.222, ss.392-396, 2006 (SCI-Expanded, Scopus)

95. 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)

96. Effect of high hydrostatic pressure on quality parameters of lager beer

Buzrul S., Alpas H., Bozoglu F.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.85, sa.10, ss.1672-1676, 2005 (SCI-Expanded, Scopus)

97. Effects of high hydrostatic pressure on shelf life of lager beer

BUZRUL S., Alpas H., BOZOGLU F.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.220, ss.615-618, 2005 (SCI-Expanded, Scopus)

98. Use of Weibull frequency distribution model to describe the inactivation of Alicyclobacillus acidoterrestris by high pressure at different temperatures

BUZRUL S., Alpas H., Bozoglu F.

FOOD RESEARCH INTERNATIONAL , cilt.38, sa.2, ss.151-157, 2005 (SCI-Expanded, Scopus)

99. Modeling the synergistic effect of high pressure and heat on inactivation kinetics of Listeria innocua: a preliminary study

Buzrul S., Alpas H.

FEMS MICROBIOLOGY LETTERS , cilt.238, sa.1, ss.29-36, 2004 (SCI-Expanded, Scopus)

100. Injury recovery of foodborne pathogens in high hydrostatic pressure treated milk during storage

Bozoglu F., ALPAS H., Kaletunç G.

FEMS Immunology and Medical Microbiology , cilt.40, sa.3, ss.243-247, 2004 (SCI-Expanded, Scopus)

101. Evaluation of structural changes induced by high hydrostatic pressure in Leuconostoc mesenteroides

Kaletunc G., Lee J., Alpas H., Bozoglu F.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY , cilt.70, sa.2, ss.1116-1122, 2004 (SCI-Expanded, Scopus)

102. Evaluation of high hydrostatic pressure sensitivity of Staphylococcus aureus and Escherichia coli O157 : H7 by differential scanning calorimetry

Alpas H., LEE J., BOZOGLU F., KALETUNC G.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , cilt.87, sa.3, ss.229-237, 2003 (SCI-Expanded, Scopus)

103. Inactivation of Alicyclobacillus acidoterrestris vegetative cells in model system, apple, orange and tomato juices by high hydrostatic pressure

Alpas H., ALMA L., BOZOGLU F.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY , cilt.19, sa.6, ss.619-623, 2003 (SCI-Expanded, Scopus)

104. Efficiency of high pressure treatment for destruction of Listeria monocytogenes in fruit juices

ALPAS H., Bozoglu F.

FEMS IMMUNOLOGY AND MEDICAL MICROBIOLOGY , cilt.35, sa.3, ss.269-273, 2003 (SCI-Expanded, Scopus)

105. Recovery of Escherichia coli O157 : H7 and Salmonella in milk and cream of chicken soup from high hydrostatic pressure (HHP) and bacteriocin applications upon storage

Alpas H., BOZOGLU F.

HIGH PRESSURE RESEARCH , cilt.22, ss.685-687, 2002 (SCI-Expanded, Scopus)

106. Inactivation of Staphylococcus aureus and Listeria monocytogenes in milk and cream of chicken soup by high hydrostatic pressure and bacteriocins

Alpas H., BOZOGLU F.

HIGH PRESSURE RESEARCH , cilt.22, ss.681-684, 2002 (SCI-Expanded, Scopus)

107. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens

Alpas H., KALCHAYANAND N., BOZOGLU F., RAY B.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , cilt.60, sa.1, ss.33-42, 2000 (SCI-Expanded, Scopus)

108. The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice

Alpas H., BOZOGLU F.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY , cilt.16, sa.4, ss.387-392, 2000 (SCI-Expanded, Scopus)

109. Variation in resistance to hydrostatic pressure among strains of food-borne pathogens

Alpas H., KALCHAYANAND N., BOZOGLU F., SIKES A., DUNNE C., RAY B.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY , cilt.65, sa.9, ss.4248-4251, 1999 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

110. Interaction of pressure, time and temperature of pressurization on viability loss of Listeria innocua

Alpas H., Kalchayanand N., Bozoglu F., Ray B.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY , cilt.14, sa.2, ss.251-253, 1998 (SCI-Expanded, Scopus)

111. Mathematical modeling of survival and weight loss of Baker's yeast during drying

Alpas H., OZILGEN M., BOZOGLU F., KATNAS S.

ENZYME AND MICROBIAL TECHNOLOGY , cilt.19, sa.5, ss.348-351, 1996 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 54

1. Physicochemical Characterization of Chia Seed Oil Nanoemulsions

Alpas H.

2020 9th International Conference on Nutrition and Food Sciences (ICNFS 2020), Barcelona, İspanya, 13 - 15 Nisan 2020, ss.11-12, (Özet Bildiri)

2. Improving the physical properties of fish gelatin by using high hydrostatic pressure

Sezer P., Okur I., Öztop H. M., Alpas H.

3rd International Eurasian Conference on Biological and Chemical Sciences (EurasianBioChem 2020), Ankara, Türkiye, 19 - 20 Mart 2020, ss.391-392, (Tam Metin Bildiri)

3. NMR Relaxometry as a Tool to Understand the Effect of HHP on the Gelation Properties of Fish Gelatin

Sezer P., Okur İ., Öztop H. M., Alpas H.

3rd International Eurasian Conference on Biological and Chemical Sciences (EurasianBioChem 2020), Ankara, Türkiye, 19 - 20 Mart 2020, ss.646-651, (Tam Metin Bildiri)

4. Determining Effects of Cooling Rate on Crystallization Behavior of Palm Kernel Stearin (PKS) by Nuclear Magnetic Resonance (NMR)”

Alpas H.

2020 7th International Conference on Food Security and Nutrition (ICFSN 2020), Amsterdam, Hollanda, 13 - 15 Mart 2020, ss.20-21, (Özet Bildiri)

5. Food Defense and Bioterrorism in Turkey

ALPAS H.

5th International Eurasian Congress on NATURAL NUTRITION, HEALTHY LIFE SPORT’, 2 - 06 Ekim 2019, (Özet Bildiri)

6. 5th International Eurasian Congress on’xxNATURAL NUTRITION, HEALTHY LIFE SPORT’

ALPAS H.

5th International Eurasian Congress on NATURAL NUTRITION, HEALTHY LIFE SPORT, 2 - 06 Ekim 2019, (Özet Bildiri)

7. 5th International Eurasian Congress onNATURAL NUTRITION, HEALTHY LIFE SPORT

ALPAS H.

5th International Eurasian Congress on NATURAL NUTRITION, HEALTHY LIFE SPORT, 2 - 06 Ekim 2019, (Özet Bildiri)

8. Effect of HHP on Microbial Inactivation and Conc of Lactoferrin, Lysozyme and B-Lactoglobulin in Donkey’s Milk

Alpas H., Köker A., Budak Ş.

FOOD QualSS 2018, Kolamba, Sri Lanka, 25 - 26 Ekim 2018, ss.2, (Özet Bildiri)

9. Advantages of Novel Food Processing Tech. in terms of Food Safety, Nutrition and Health

Alpas H.

2nd ISFNH, Dalian, Çin, 16 - 18 Eylül 2018, ss.47, (Özet Bildiri)

10. Effect of HHP on Celluose Hydrolysis and Cellulase Activity

Alpas H., Öztop H. M., Öztürk E.

ICCBE 2018, Phuket, Tayland, 21 - 22 Ağustos 2018, ss.5, (Özet Bildiri)

11. Türkiye’de Gıda Savunması ve Biyoterörizm

Alpas H.

Int. Eurasian Congress on Natural Nutrition and Healthy Life 2018, Ankara, Türkiye, 12 - 15 Temmuz 2018, ss.429-434, (Tam Metin Bildiri)

12. Novel Food Processing Technologies-Risks, Benefits and Current Legal Status

Alpas H.

1st IFMC2018, Ankara, Türkiye, 24 - 27 Mayıs 2018, ss.75, (Özet Bildiri)

13. Investigation of Physical and Functional Properties of Insect Protein Extracts and Their Glycated Forms

Alpas H., Öztop H. M.

ICNFS 2018, Lisbon, Portekiz, 13 - 15 Mayıs 2018, ss.12, (Özet Bildiri)

14. Effect of HHP in Physicochemical Properties of Starch by NMR

Alpas H., Öztop H. M., Okur İ.

ICNFS 2018, Lisbon, Portekiz, 13 - 15 Mayıs 2018, ss.17, (Özet Bildiri)

15. Effect of High Hydrostatic Pressure (HHP) in Physicochemical Properties of Starch by Nuclear Magnetic Resonance (NMR) Relaxometry

OKUR İ., ALPAS H., ÖZTOP H. M.

2018 7th International Conference onNutrition and Food Sciences(ICNFS 2018), lizbon, Portekiz, 13 - 15 Mayıs 2018, (Özet Bildiri)

16. The Effect of High Hydrostatic Pressure on the Production of Capsaicin in the Cell Suspension Culture of Free and Immobilized Capsicum annuum L.

Alpas H., Altuner E. M., İşlek C., Koç E.

International Eurasian Conference on Biological and Chemical Sciences, Ankara, Türkiye, 26 - 27 Nisan 2018, ss.741, (Özet Bildiri)

17. Yüksek Hidrostatik Basınç (yhb) Uygulanmış, Farklı Emülgatörler Ile Stabilize Edilmiş Palm Stearin Emülsiyonlarının Nmr Relaksometre Ile Karakterizasyonu

SEVDİN S., Ozel B., ALPAS H., Oztop M. H.

10. Gıda Mühendisliği Kongresi, Türkiye, 9 - 11 Kasım 2017, (Özet Bildiri)

18. Enhancing the Quality Parameters and extending the shelf life of pomegranate juice by High Hydrostatic Pressure (HHP) processing against thermal treatment

ALPAS H.

18th Global Summit on FOOD and Beverages, Şikago, Amerika Birleşik Devletleri, 2 - 04 Ekim 2017, ss.12, (Tam Metin Bildiri)

19. Non-thermal processing in food industry: Modelimg, food safety and consumer acceptance

ALPAS H.

18th Global Summit on Food and Beverages, Şikago, Amerika Birleşik Devletleri, 2 - 04 Ekim 2017, ss.14, (Tam Metin Bildiri)

20. Effects of High Hydrostatic Pressure Treatment on Water Absorption Properties of Bovine and Fish Gelatin

Gültekin N. B., Alpas H., Öztop H. M.

Institute of Food Technology Annual Meeting, Nevada, Amerika Birleşik Devletleri, 25 - 28 Haziran 2017, (Özet Bildiri)

21. Use of Nuclear Magnetic Resonance (NMR) relaxometry as a tool to assess seed characteristics induced by Osmotic Stress (OS), Ultrasound (US) and High Hydrostatic Pressure (HHP)

ÜNAL K., ALPAS H., AKTAŞ H., ÖZTOP H. M.

6th International Conference on Nutrition and Food Sciences, 10 - 12 Mayıs 2017, (Özet Bildiri)

22. High Hydrostatic Pressure (HHP) Treated Palm Stearin Emulsions: Characterization of Lipid Crystal

SEVDİN S., ÖZEL B., ÖZTOP H. M., ALPAS H.

6th International Conference on Nutrition and Food Sciences, Budapest, Macaristan, 10 - 12 Mayıs 2017, (Özet Bildiri)

23. Hydration Behaviour of Quinoa Seed by Nuclear Magnetic Resonans (NMR) Relaxometry

Unal K., ALPAS H., AKTAS H., ÖZTOP H. M.

ICBFS 2017, 11 - 13 Nisan 2017, (Özet Bildiri)

24. Crystal structure of lipid in palm stearin emulsions treated with High Hydrostatic Pressure

SEVDİN S., Yucel U., ÖZTOP H. M., ALPAS H.

2nd Congress on Food Structure and Desıgn, Antalya, Türkiye, 26 - 28 Ekim 2016, (Özet Bildiri)

25. Crystal structure of lipid in palm stearin emulsions treated with high hydrostatic pressur

SEVDİN S., Yücel U., ÖZTOP H. M., ALPAS H.

2nd Congress on Food Structure & Design, 26 - 28 Ekim 2016, (Özet Bildiri)

26. Non Traditional Intentional Threats from Food Safety to Food Defense

ALPAS H.

3rd European Food Safety and Standard Conference, Valensiya, İspanya, 25 - 26 Ekim 2016, (Özet Bildiri)

27. Industrial use of High Hydrostatic Pressure in Food Industry Realities for Food Safety

ALPAS H.

3d European Food Safety and Standards Conference, Valensiya, İspanya, 25 - 26 Ekim 2016, (Özet Bildiri)

28. Effect of High Hydrostatic Pressure HHP on Plant Seeds

ALTUNER E. M., ALPAS H.

IPN Conferences 2016, Ho Chi Minh, Vietnam, 26 - 27 Ağustos 2016, (Özet Bildiri)

29. Risk Perception of Food Chain Terrorism and Design of Security System

WATT J., STANCİUGELU I., ALPAS H.

SRA Europe Conference, Bath, Birleşik Krallık, 20 - 22 Haziran 2016, (Özet Bildiri) Sürdürülebilir Kalkınma

30. An explorative study regarding the individual response to terrorism risk perception on food chain security - a social-cognitive perspective in case of Romania and Turkey

Stanescu D. F., Stanciugelu I., ALPAS H., BOZOĞLU T. F.

International Political Science Conference on Governing for the Future - Interdisciplinary Perspectives for a Sustainable World, Bucharest, Romanya, 9 - 12 Haziran 2016, ss.203-209, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

31. Strategies for Achieving Food Chain Security

ALPAS H.

International Food Defense Conference, Lyon, Fransa, 10 - 12 Mayıs 2016, (Özet Bildiri)

32. Gıda Savunması ve Biyoterörizm

ALPAS H.

Doğal 2016, Antalya, Türkiye, 14 - 17 Nisan 2016

33. Applications of High Hydrostatic Pressure in Food Industy Facts and Myths

ALPAS H.

The Application of innovative technologies in bioactive compounds isolation from organic waste in wine production, Zagreb, Hırvatistan, 27 - 29 Ocak 2016, (Özet Bildiri)

34. Food Continuum Paradigm

ALPAS H.

ICFAS 2015 CBEES, 5 - 06 Aralık 2015, (Özet Bildiri)

35. Yüksek Hidrostatik Basınç Uygulamaları Doğrular yanlışlar efsaneler

ALPAS H.

9. Ulusal Gıda Mühendisliği Kongresi, Türkiye, 12 - 15 Kasım 2015, (Tam Metin Bildiri)

36. Effect of high hydrostatic pressure on anatomy and morphology of green epper Capsicum anuum L

İŞLEK C., ÇETER T., ALTUNER E. M., ALPAS H.

AIRAPT 25th & EHPRG 53rd, 30 Ağustos - 05 Eylül 2015, (Özet Bildiri)

37. Effect of High Hydrostatic Pressure on microbial quality of green pepper Capsicum anuum L

ALTUNER E. M., İŞLEK C., ALPAS H.

AIRAPT 25 & EHPRG 53RD MEETING, 30 Ağustos - 05 Eylül 2015, (Özet Bildiri)

38. Risk perception of food chain terrorism and design ofsecurity system a case study in Romania and Turkey

JOHN W., İRİNA S., ALPAS H., DAN S.

12th Conference of the European Sociological Association 2015, 26 - 28 Ağustos 2015, (Özet Bildiri) Sürdürülebilir Kalkınma

39. Early Stage Detection of Tobacco Mosaic Virus in Tomato Seeds by NMR Relaxometry

UNAL K., ALPAS H., CEVİK B., AKTAS H., OZTOP M.

4th Int. Conference on Food Processing and Technology, 10 - 12 Ağustos 2015, (Özet Bildiri)

40. Effect of High Hydrostatic Pressure on Baby Foods

Gülçin K., GÖKMEN V., ALPAS H.

2015 International Conference on Agriculture and Biology Science (ABS2015), 25 - 28 Temmuz 2015, (Özet Bildiri)

41. Domates Tohumundaki Tütün Mozaik Virüsünün NMR Relaksometre ile Erken Evre Tespiti

ÜNAL K., ALPAS H., ÇEVİK B., ÖZTOP H. M.

5. Gıda Güvenliği Kongresi, Türkiye, 7 - 08 Mayıs 2015, (Özet Bildiri)

42. Sterilization of Baby Foods by High Hydrostatic Pressure against Furan Formation

GÜLÇİN K., GÖKMEN V., ALPAS H.

2nd International Conference on Food Security and Nutrition (ICFSN 2015, 19 - 21 Mart 2015, (Özet Bildiri)

43. Effect of high hydrostatic pressure processing (HHP) on quality properties, squeezing pressure effect and shelf life of pomegranate juice

ALPAS H.

European Biotechnology Congress, Bratislava, Slovakya, 16 - 18 Mayıs 2013, cilt.24, (Özet Bildiri)

44. High hydrostatic pressure processing: a method having high success potential in pollen protein extraction

Altuner E., Ceter T., KARAKAYA G., Filiz E., ALPAS H.

30th Congress of the European-Academy-of-Allergy-and-Clinical-Immunology (EAACI), İstanbul, Türkiye, 11 - 15 Haziran 2011, cilt.66, ss.537, (Özet Bildiri)

45. Defending the Safety of the Global Food System: Advances in Food Security and Safety

ALPAS H., Kiymaz T.

NATO Advanced Research Workshop on Environmental and Food Security for South-East Europe and Ukraine, Dnepropetrovsk, Ukrayna, 17 - 19 Mayıs 2011, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

46. NATO-SPS Pilot Study on Food Chain Security: Findings and Recommendations

ALPAS H., Smith M.

NATO Advanced Research Workshop on Advances in Food Security and Safety against Terrorist Threats and Natural Disasters, Cairo, Mısır, 13 - 15 Nisan 2010, ss.1-15, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

47. Food Security and Eco-terrorism Impacts on Environmental Security Through Vulnerabilities

ALPAS H., Kiymaz T.

NATO Advanced Research Workshop on International Regulation Implementation for Environmental Security in South Eastern Europe, Venice, İtalya, 3 - 04 Aralık 2009, ss.137-140, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

48. Food Security and Eco-terrorism: Recognizing Vulnerabilities and Protecting Ecosystems

ALPAS H., Kiymaz T.

NATO Advanced Research Workshop on Achieving Environmental Security - Ecosystem Services and Human Welfare, Newport, Birleşik Krallık, 5 - 10 Temmuz 2009, cilt.69, ss.239-249, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

49. FOOD QUALITY SYSTEMS IN TURKEY: PERSPECTIVES IN TERMS OF FOOD DEFENCE

ALPAS H., Asci S., KOÇ A. A.

NATO Advanced Research Workshop on Threats to Food and Water Chain Infrastructure, Vienna, Avusturya, 3 - 05 Aralık 2008, ss.25-27, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

50. Behaviour and control of Listeria innocua during manufacturing and storage of Turkish white cheese

Öztürkoǧlu Ş., Gurakan G. C., ALPAS H.

Risk Assessment of Microbial Problems and Preventive Actions in Food Industry - 2nd Open Seminar Arranged by SAFOODNET - Food Safety and Hygiene Networking Within New Member States and Associated Candidate Countries; FP6-022808-2006, İstanbul, Türkiye, 22 - 23 Ekim 2007, ss.82-83, (Tam Metin Bildiri)

51. Food Chain Security Pilot Study: Findings and Recommendations

ALPAS H.

Conference of NATO NFA Pilot Study in a Series of Meetings on Food Chain Security, Antalya, Türkiye, 19 - 20 Eylül 2008, ss.1-10, (Tam Metin Bildiri)

52. Pulsed pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk

Buzrul S., Largeteau A., ALPAS H., Demazeau G.

21st AIRAPT/45th EHPRG International Conference on High Pressure Science and Technology, Catania, İtalya, 17 - 21 Eylül 2007, cilt.121, (Tam Metin Bildiri)

53. A comparative study as related to the effects of glucose monohydrate hot water and sodium pyrophosphate on some quality criteria of deboned and matured brisket

Göğüş U., Bozoğlu T. F., Alpas H.

International Association for Food Protection, 92nd Annual Meeting, Maryland, Amerika Birleşik Devletleri, 14 - 17 Ağustos 2005, ss.170, (Tam Metin Bildiri)

54. Use of Pulse Electric Field (PEF) for reduction of viable cell counts in food systems

Damar S., Alpas H., Bozoglu F.

Conference of the NATO-Advanced-Study-Institute on Novel Processes and Control Technologies in the Food Industry, KEMER, Türkiye, 11 - 22 Eylül 2000, cilt.338, ss.123-144, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

Kitaplar 8

Diğer Yayınlar 1

1. COMCEC AGRICULTURE OUTLOOK 2019

Alpas H.

Teknik Rapor, ss.1-105, 2019

Metrikler

Yayın

176

Yayın (WoS)

120

Yayın (Scopus)

113

Atıf (WoS)

3627

H-İndeks (WoS)

Atıf (Scopus)

4156

H-İndeks (Scopus)

Atıf (Scholar)

5990

H-İndeks (Scholar)

Proje

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler