Showing results 24 to 43 of 46
< previous
next >
Issue Date | Title | Author(s) |
Feb-2010 | Inactivation kinetics of alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: Effects of voltage gradient and temperature on inactivation | Baysal, Ayşe Handan ; İçier, Filiz |
May-2023 | Investigation of probiotic properties of cold brewed and fermented cold coffee beverage | Semiz, Şevval |
2013 | Karaburun Yarımadasında yetişen Hurma zeytininin bazı kimyasal ve mikrobiyolojik özelliklerinin karakterizasyonu | Özen, Fatma Banu ; Baysal, Ayşe Handan ; Tokatlı, Figen |
2009 | Low temperature plasma: A new disinfection method for food and food contact surfaces | Baysal, Ayşe Handan ; Baysal, Taner |
1-Sep-2016 | Microbial profile and bacterial characterisation of naturally debittered Hurma olives compared to non-debittered Erkence variety during ripening period | Sözbilen, Gözde Seval; Baysal, Ayşe Handan |
2013 | Microbiological characterization of 'Hurma' olives grown in Karaburun Peninsula | Karslı, Gözde Seval |
2008 | Microbiological risk assessment and preventive actions in bakery and beverage industries in Estonia, Slovenia and Turkey | Baş, Duygu; Baysal, Ayşe Handan ; Ehavald, Helen; Eroğlu, Erdal; Filip, Sebastjan; Köksal, Fatma; Marin, Monika; Perne, Gregor; Türetgen, İrfan; Weiss, Martina; Akdoğan, Günay; Veskus, Tiina |
Feb-2022 | Microencapsulation of a potential probiotic Lactiplantibacillus pentosus and its impregnation onto table olives | Elvan, Menşure; Baysal, Ayşe Handan ; Harsa, Hayriye Şebnem |
2017 | Modeling growth of Alicyclobacillus acidoterrestris DSM 3922 type strain vegetative cells in the apple juice with nisin and lysozyme | Molva, Çelenk ; Baysal, Ayşe Handan |
Sep-2010 | Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation | Ünlütürk, Sevcan ; Atılgan, Mehmet Reşat; Baysal, Ayşe Handan ; Ünlütürk, Mehmet S. |
2007 | Ohmik ısıtmanın bazı meyve suları ve konsantrelerinde Alicyclobacillus acidoterrestris üzerine etkisi | Baysal, Ayşe Handan ; İçier, Filiz |
2019 | Peynir altı suyu (PAS) proteini-hemiselüloz kompleksine Lactobacillus pentosus’un mikroenkapsülasyonu ve sofralık zeytine empregnasyonu | Baysal, Ayşe Handan ; Harsa, Hayriye Şebnem |
2009 | Quantitative risk assessment models for food pathogens | Baysal, Ayşe Handan ; Ünlütürk, Sevcan |
Jul-2016 | Real-time PCR as a molecular tool for the enumeration of probiotics in commercial products | Öz, Ödül |
Jul-2014 | Resistance properties and control of Alicyclobacillus acidoterrestris | Molva, Çelenk |
2009 | Risk management in production of egg-pasta | Baysal, Ayşe Handan ; Gennaris, Savvas; Likar, Primoz; Peterka, Darja; Popescu, Oana; Veskus, Tiina |
2009 | Sanitation of liquid egg products by nonthermal processes: HACCP and inactivation studies | Baysal, Ayşe Handan |
2008 | Short wave ultraviolet light (UVC) disinfection of surface - Inhibition of Alicyclobacillus acidoterrestris spores on agar medium | Baysal, Ayşe Handan ; Ünlütürk, Sevcan |
2018 | Short-wave ultraviolet light inactivation of pathogens in fruit juices | Baysal, Ayşe Handan |
Apr-2008 | Use of UV-C radiation as a non-thermal process for liquid egg products (LEP) | Ünlütürk, Sevcan ; Atılgan, Mehmet Reşat; Baysal, Ayşe Handan ; Tarı, Canan |