Takip et
Sencer Buzrul
Sencer Buzrul
Konya Food and Agriculture University, Department of Food Engineering
gidatarim.edu.tr üzerinde doğrulanmış e-posta adresine sahip - Ana Sayfa
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Use of Weibull frequency distribution model to describe the inactivation of Alicyclobacillus acidoterrestris by high pressure at different temperatures
S Buzrul, H Alpas, F Bozoglu
Food Research International 38 (2), 151-157, 2005
1452005
Modeling the synergistic effect of high pressure and heat on inactivation kinetics of Listeria innocua: a preliminary study
S Buzrul, H Alpas
FEMS Microbiology Letters 238 (1), 29-36, 2004
1362004
Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure
S Buzrul, H Alpas, A Largeteau, G Demazeau
International Journal of Food Microbiology 124 (3), 275-278, 2008
1132008
Modeling inactivation kinetics of food borne pathogens at a constant temperature
S Buzrul, H Alpas
LWT-Food Science and Technology 40 (4), 632-637, 2007
1032007
High hydrostatic pressure treatment of beer and wine: A review
S Buzrul
Innovative Food Science & Emerging Technologies 13, 1-12, 2012
942012
Use of the Weibull model for lactococcal bacteriophage inactivation by high hydrostatic pressure
MD Avsaroglu, S Buzrul, H Alpas, M Akcelik, F Bozoglu
International Journal of Food Microbiology 108 (1), 78-83, 2006
802006
The effect of different high pressure conditions on the quality and shelf life of cold smoked fish
N Erkan, G Üretener, H Alpas, A Selçuk, Ö Özden, S Buzrul
Innovative Food Science & Emerging Technologies 12 (2), 104-110, 2011
782011
Modeling high pressure inactivation of Escherichia coli and Listeria innocua in whole milk
S Buzrul, H Alpas, A Largeteau, G Demazeau
European Food Research and Technology 227 (2), 443-448, 2008
672008
A suitable model of microbial survival curves for beer pasteurization
S Buzrul
LWT-Food Science and Technology 40 (8), 1330-1336, 2007
592007
Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment
S Buzrul, H Alpas, A Largeteau, F Bozoglu, G Demazeau
Journal of Food Engineering 85 (3), 466-472, 2008
552008
Effect of high hydrostatic pressure (HHP) treatment on physicochemical properties of horse mackerel (Trachurus trachurus)
N Erkan, G Üretener, H Alpas, A Selçuk, Ö Özden, S Buzrul
Food and Bioprocess Technology 4 (7), 1322-1329, 2011
542011
The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice
BH Taze, S Unluturk, S Buzrul, H Alpas
Journal of Food Science and Technology 52 (2), 1000-1007, 2015
502015
Türkiye’de alkollü içki tüketimi
S Buzrul
Journal of Food and Health Science 2 (3), 112-122, 2016
45*2016
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
M Pilavtepe-Çelik, S Buzrul, H Alpas, F Bozoğlu
Journal of Food Engineering 90 (3), 388-394, 2009
452009
Thermal and chemical inactivation of lactococcal bacteriophages
S Buzrul, P Öztürk, H Alpas, M Akcelik
LWT-Food Science and Technology 40 (10), 1671-1677, 2007
422007
Effect of high hydrostatic pressure on quality parameters of lager beer
S Buzrul, H Alpas, F Bozoglu
Journal of the Science of Food and Agriculture 85 (10), 1672-1676, 2005
362005
Effects of high hydrostatic pressure on shelf life of lager beer
S Buzrul, H Alpas, F Bozoglu
European Food Research and Technology 220 (5), 615-618, 2005
322005
Multi-pulsed high hydrostatic pressure inactivation of microorganisms: A review
S Buzrul
Innovative Food Science & Emerging Technologies 26, 1-11, 2014
282014
Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice
M Mert, S Buzrul, H Alpas
High Pressure Research 33 (1), 55-63, 2013
212013
Hypochlorite inactivation kinetics of lactococcal bacteriophages
MD Avsaroglu, S Buzrul, H Alpas, M Akcelik
LWT-Food Science and Technology 40 (8), 1369-1375, 2007
202007
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