| 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 | 189 | 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 | 125 | 2010 |
| 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 | 112 | 2015 |
| 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 | 102 | 2013 |
| 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 | 94 | 2017 |
| 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 | 77 | 2004 |
| 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 | 73 | 2015 |
| Rheological properties of liquid egg products (LEPS) MR Atılgan, S Unluturk International Journal of Food Properties 11 (2), 296-309, 2008 | 69 | 2008 |
| 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 | 62 | 2019 |
| The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice B Hakguder Taze, S Unluturk, S Buzrul, H Alpas Journal of food science and technology 52, 1000-1007, 2015 | 60 | 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 | 58 | 2016 |
| Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes S Yildiz, PR Pokhrel, S Unluturk, GV Barbosa-Cánovas Food Research International 140, 110040, 2021 | 56 | 2021 |
| 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 | 50 | 2007 |
| Effects of ultraviolet-light emitting diodes (UV-LEDs) on microbial inactivation and quality attributes of mixed beverage made from blend of carrot, carob, ginger, grape and … G Baykuş, MP Akgün, S Unluturk Innovative Food Science & Emerging Technologies 67, 102572, 2021 | 40 | 2021 |
| 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 | 37 | 2006 |
| Changes in quality characteristics of strawberry juice after equivalent high pressure, ultrasound, and pulsed electric fields processes S Yildiz, PR Pokhrel, S Unluturk, GV Barbosa-Cánovas Food Engineering Reviews 13, 601-612, 2021 | 33 | 2021 |
| 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 | 33 | 2014 |
| 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 | 32 | 2006 |
| Effect of postharvest UV-C treatment on the microbial quality of ‘Şalak’apricot BH Taze, S Unluturk Scientia Horticulturae 233, 370-377, 2018 | 28 | 2018 |
| Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage Z Kaya, S Unluturk, O Martin-Belloso, R Soliva-Fortuny Innovative Food Science & Emerging Technologies 66, 102517, 2020 | 26 | 2020 |
