Effects of Process Conditions on Drying of Tomato Pomace in a Novel Daylight Simulated Photovoltaic-Assisted Drying System von Bayana, Damla, İçier, Filiz

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Thermal Image Processing Technique for Determination of Temperature Distributions of Minced Beef Thawed by Ohmic and Conventional Methods von Döner, Deniz, Çokgezme, Ömer Faruk, Çevik, Mutlu, Engin, Mustafa, İçier, Filiz

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Influences of sample shape, voltage gradient, and electrode surface form on the exergoeconomic performance characteristics of ohmic thawing of frozen minced beef von Çokgezme, Ömer Faruk, Döner, Deniz, Çevik, Mutlu, Kemahlıoğlu, Ali Varsın, İçier, Filiz

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Changes on some quality characteristics of fermented soy milk beverage with added apple juice von İçier, Filiz, Gündüz, Gülten Tiryaki, Yılmaz, Burçin, Memeli, Zahide

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Design of Ohmic Thawing Cell with Hydrostatic Pressure Units: Application in Minced Beef von Döner, Deniz, Çokgezme, Ömer Faruk, Çevik, Mutlu, İçier, Filiz

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Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure von Turgay-İzzetoğlu, Gamze, Çokgezme, Ömer F., Döner, Deniz, Ersoy, Ceren, Çabas, Buse M., İçier, Filiz

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Moderate electric field-assisted hydro-distillation of thyme essential oil: Characterization of microstructural changes von Dereboylu, Aylin Eşiz, Uğuz, Ulaş, Döner, Deniz, Çokgezme, Ömer F., Çabas, Buse M., İçier, Filiz

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Rheological properties and microbiological characteristics of kefir produced from different milk types von SAYGILI, Derya, DÖNER, Deniz, İÇİER, Filiz, KARAGÖZLÜ, Cem

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Effect of electric field on mass transfer during oleuropein extraction von Cokgezme, Omer Faruk, Icier, Filiz

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Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi von ÇABAS, Buse Melek, İÇİER, Filiz

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Ohmic Heating–Assisted Extraction of Natural Color Matters from Red Beetroot von Cabas, Buse Melek, Icier, Filiz

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Optimization of hot air drying of olive leaves using response surface methodology von Erbay, Zafer, Icier, Filiz

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İndüksiyon ve ohmik ısıtma işlemlerinin gıdalara uygulanabilirliğinin karşılaştırılması von Kaya,Orhan, İçier,Filiz

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Karbon Fiber Destekli Kabin Kurutucuda Farklı Sıcaklıklarda Elma Dilimlerinin Kurutulmasının İncelenmesi: Kurutma Karakteristikleri ve Performans Değerlendirmesi von Pekdoğan Göztok, Serpil, İçier, Filiz

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OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ von ÇEVİK, Mutlu, ÇOKGEZME, Ömer Faruk, SABANCI, Serdal, İÇİER, Filiz

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Exergetic performance analysis of ohmic cooking process von Bozkurt, Hayriye, Icier, Filiz

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Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice von İçi˙er, Filiz, Yildiz, Hasan, Baysal, Taner

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Determination of rheological properties of kefir produced with buffalo milk and other milk mixtures von KIRMAZ, Cansu, KINIK, Özer, İÇİER, Filiz

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The use of tylose as a food analog in ohmic heating studies von Icier, Filiz, Ilicali, Coskan

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Effects of amaranth gel on model system meat emulsion properties and quality parameters von Yüncü-Boyacı, Özlem, Serdaroğlu, Meltem, İçier, Filiz

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