Review of dense phase CO2 technology: microbial and enzyme inactivation, and effects on food quality von Damar, S, Balaban, M.O

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Effect of different microwave power levels on inactivation of PPO and PME and also on quality changes of peach puree von Zhou, Linyan, Tey, Chia Ying, Bingol, Gokhan, Balaban, Murat O., Cai, Shengbao

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The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree von Bi, Xiufang, Hemar, Yacine, Balaban, Murat O., Liao, Xiaojun

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Using Image Analysis to Predict the Weight of Alaskan Salmon of Different Species von Balaban, MuratO, Ünal Şengör, GülgünF, Soriano, Mario Gil, Ruiz, Elena Guillén

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Microbial Stability, Phytochemical Retention, and Organoleptic Attributes of Dense Phase CO2 Processed Muscadine Grape Juice von Del Pozo-Insfran, David, Balaban, Murat O, Talcott, Stephen T

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Color of rainbow trout (Oncorhynchus mykiss) fillets by image and sensory analysis, and correlation with SalmoFan numbers von Gümüş, Bahar, Gümüş, Erkan, Balaban, Murat O.

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Correlation between astaxanthin amount and a value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses von Yagiz, Yavuz, Kristinsson, Hordur G., Balaban, Murat O., Welt, Bruce A., Raghavan, Sivakumar, Marshall, Maurice R.

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Comparison of three image‐analysis‐based visual texture calculation methods: energy, entropy, and texture change index von Balaban, Murat O, Gümüş, Bahar, Gümüş, Erkan

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Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon von Yagiz, Yavuz, Kristinsson, Hordur G., Balaban, Murat O., Welt, Bruce A., Ralat, Maria, Marshall, Maruice R.

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Image Analysis to Determine Length-Weight and Area-Weight Relationships, and Color Differences in Scaled Carp and Mirror Carp Grown in Fiberglass and Concrete Tanks von Gumus, Bahar, Gumus, Erkan, Balaban, Murat O.

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Inactivation of polyphenol oxidase in muscadine grape juice by dense phase-CO2 processing von Del Pozo-Insfran, D, Balaban, M.O, Talcott, S.T

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Pasteurization of beer by a continuous dense-phase CO2 system von Dagan, G.F, Balaban, M.O

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Quantification of Visual Characteristics of Whipped Cream by Image Analysis and Machine Vision: Method Development von Liu, Peng, Balaban, Murat O.

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Prediction of the Weight of Alaskan Pollock Using Image Analysis von Balaban, Murat O, Chombeau, Melanie, Cırban, Dilşat, Gümüş, Bahar

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Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide von Ferrentino, Giovanna, Bruno, Mariacarmela, Ferrari, Giovanna, Poletto, Massimo, Balaban, Murat O

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Physicochemical and Phytochemical Properties of Cold and Hot Water Extraction from Hibiscus sabdariffa von Ramirez-Rodrigues, Milena M., Plaza, Maria L., Azeredo, Alberto, Balaban, Murat O., Marshall, Maurice R.

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Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage von Kong, Kelvin Jia Wey, Alçiçek, Zayde, Balaban, Murat O

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Color Change of the Snapper (Pagrus auratus) and Gurnard (Chelidonichthys kumu) Skin and Eyes during Storage: Effect of Light Polarization and Contact with Ice von Balaban, Murat O, Stewart, Kelsie, Fletcher, Graham C, Alçiçek, Zayde

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Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage von Ramírez-Rodrigues, Milena M., Plaza, Maria L., Azeredo, Alberto, Balaban, Murat O., Marshall, Maurice R.

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Effects of Different Brining Methods on Some Physical Properties of Liquid Smoked King Salmon von Ayvaz, Zayde, Balaban, Murat O., Kong, Kelvin Jia Wey

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