| Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens H Alpas, N Kalchayanand, F Bozoglu, B Ray International journal of food microbiology 60 (1), 33-42, 2000 | 368 | 2000 |
| Variation in resistance to hydrostatic pressure among strains of food-borne pathogens H Alpas, N Kalchayanand, F Bozoglu, A Sikes, CP Dunne, B Ray Applied and environmental microbiology 65 (9), 4248-4251, 1999 | 334 | 1999 |
| Landmarks in the historical development of twenty first century food processing technologies NN Misra, M Koubaa, S Roohinejad, P Juliano, H Alpas, RS Inácio, ... Food Research International 97, 318-339, 2017 | 311 | 2017 |
| Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices A Bayındırlı, H Alpas, F Bozoğlu, M Hızal Food Control 17 (1), 52-58, 2006 | 270 | 2006 |
| Injury recovery of foodborne pathogens in high hydrostatic pressure treated milk during storage F Bozoglu, H Alpas, G Kaletunç FEMS Immunology & Medical Microbiology 40 (3), 243-247, 2004 | 214 | 2004 |
| Most common foodborne pathogens and mycotoxins on fresh produce: a review of recent outbreaks F Yeni, S Yavaş, H Alpas, Y Soyer Critical reviews in food science and nutrition 56 (9), 1532-1544, 2016 | 212 | 2016 |
| High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety S Dede, H Alpas, A Bayındırlı Journal of the Science of Food and Agriculture 87 (5), 773-782, 2007 | 161 | 2007 |
| 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 | 154 | 2005 |
| 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 | 148 | 2004 |
| 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 | 133 | 2008 |
| Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus) N Erkan, G Üretener, H Alpas Innovative Food Science & Emerging Technologies 11 (2), 259-264, 2010 | 122 | 2010 |
| Rapid and standardized methods for detection of foodborne pathogens and mycotoxins on fresh produce F Yeni, S Acar, ÖG Polat, Y Soyer, H Alpas Food Control 40, 359-367, 2014 | 119 | 2014 |
| 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 | 112 | 2007 |
| 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 | 106 | 2011 |
| The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice H Alpas, F Bozoglu World Journal of Microbiology and Biotechnology 16, 387-392, 2000 | 101 | 2000 |
| Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types İ Önür, NN Misra, FJ Barba, P Putnik, JM Lorenzo, V Gökmen, H Alpas Journal of Food Engineering 219, 129-136, 2018 | 100 | 2018 |
| Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean U Yucel, H Alpas, A Bayindirli Journal of Food Engineering 98 (2), 266-272, 2010 | 96 | 2010 |
| High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives Ö Tokuşoğlu, H Alpas, F Bozoğlu Innovative food science & emerging technologies 11 (2), 250-258, 2010 | 92 | 2010 |
| 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 | 86 | 2006 |
| 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 İ Okur, C Baltacıoğlu, E Ağçam, H Baltacıoğlu, H Alpas Waste and Biomass Valorization 10, 3545-3555, 2019 | 80 | 2019 |
Ergin Murat AltunerKastamonu UniversityVerified email at kastamonu.edu.tr
