Sevcan Unluturk
Sevcan Unluturk
Associate Professor of Food Engineering, Izmir Institute of Technology
Verified email at - Homepage
Cited by
Cited by
Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)
S Unluturk, MR Atılgan, AH Baysal, C Tarı
Journal of Food Engineering 85 (4), 561-568, 2008
Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation
S Unluturk, MR Atılgan, AH Baysal, MS Unluturk
International Journal of Food Microbiology 142 (3), 341-347, 2010
UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices
AH Baysal, C Molva, S Unluturk
International journal of food microbiology 166 (3), 494-498, 2013
Modeling of UV dose distribution in a thin-film UV reactor for processing of apple cider
SK Unluturk, H Arastoopour, T Koutchma
Journal of Food Engineering 65 (1), 125-136, 2004
Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach
Z Kaya, S Yıldız, S Ünlütürk
Innovative Food Science & Emerging Technologies 29, 230-239, 2015
Rheological properties of liquid egg products (LEPS)
MR Atılgan, S Unluturk
International Journal of Food Properties 11 (2), 296-309, 2008
Effect of Various Process Parameters on Morphology, Rheology, and Polygalacturonase Production by Aspergillus sojae in a Batch Bioreactor
S Oncu, C Tari, S Unluturk
Biotechnology progress 23 (4), 836-845, 2007
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
Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice
MP Akgün, S Ünlütürk
International journal of food microbiology 260, 65-74, 2017
Microbial safety and shelf life of UV‐C treated freshly squeezed white grape juice
S Unluturk, MR Atilgan
Journal of Food Science 80 (8), M1831-M1841, 2015
Processing of clear and turbid grape juice by a continuous flow UV system
Z Kaya, S Unluturk
Innovative Food Science & Emerging Technologies 33, 282-288, 2016
Evaluation of UV dose in flow-through reactors for fresh apple juice and cider
T Koutchma, B Parisi, SK Unluturk
Chemical Engineering Communications 193 (6), 715-728, 2006
Relationship between morphology, rheology and polygalacturonase production by Aspergillus sojae ATCC 20235 in submerged cultures
N Gögus, C Tari, S Oncü, S Unluturk, F Tokatli
Biochemical Engineering Journal 32 (3), 171-178, 2006
UV‐C irradiation of freshly squeezed grape juice and modeling inactivation kinetics
S Unluturk, MR Atilgan
Journal of Food Process Engineering 37 (4), 438-449, 2014
Evaluation of orange peel, an industrial waste, for the production of Aspergillus sojae polygalacturonase considering both morphology and rheology effects
N Göğüş, BH Taze, H Demir, C Tari, S Ünlütürk, MF Lahore
Turkish Journal of Biology 38 (4), 537-548, 2014
UV disınfection of some of the fruit juices
B Hakgüder
İzmir Institute of Technology, 2009
Differential scanning calorimetry as a tool to detect antibiotic residues in ultra high temperature whole milk
Ö Yildiz, S Unluturk
International journal of food science & technology 44 (12), 2577-2582, 2009
Modeling of polygalacturonase enzyme activity and biomass production by Aspergillus sojae ATCC 20235
F Tokatli, C Tari, SM Unluturk, N Gogus Baysal
Journal of Industrial Microbiology and Biotechnology 36 (9), 1139-1148, 2009
Various factors affecting the pellet morphology, broth reology and pectinase enzyme production in submerged fermentation of Aspergillus sojae
S Unluturk, S Oncu, C Tari, N Gogus
13th World Congress of Food Science & Technology 2006, 271-271, 2006
Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing
S Yildiz, PR Pokhrel, S Unluturk, GV Barbosa-Cánovas
Innovative Food Science & Emerging Technologies 57, 102195, 2019
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