Hami Alpas
Hami Alpas
Verified email at metu.edu.tr - Homepage
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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
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
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
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
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
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
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
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
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
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
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
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
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 (4), 387-392, 2000
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
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
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
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
Evaluation of Structural Changes Induced by High Hydrostatic Pressure in Leuconostoc mesenteroides
G Kaletunç, J Lee, H Alpas, F Bozoglu
Applied and environmental microbiology 70 (2), 1116-1122, 2004
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
Preservation and shelf‐life extension of shrimps and clams by high hydrostatic pressure
M Büyükcan, F Bozoglu, H Alpas
International journal of food science & technology 44 (8), 1495-1502, 2009
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