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1

Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment

Pelin Onsekizoglu, K. Savas Bahceci, M. Jale Acar

Journal:

Journal of Membrane Science

Année:

2010

Langue:

english

Fichier:

PDF, 282 KB

english, 2010

2

Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

K.Savaş Bahçeci, Arda Serpen, Vural Gökmen, Jale Acar

Journal:

Journal of Food Engineering

Année:

2005

Langue:

english

Fichier:

PDF, 279 KB

english, 2005

3

Effects of storage on quality of carrot juices produced with lactofermentation and acidification

Nilay Demir, Jale Acar, K.Savaş Bahçeci

Journal:

European Food Research and Technology

Année:

2004

Langue:

english

Fichier:

PDF, 394 KB

english, 2004

4

INFLUENCE OF PROCESSING AND PASTEURIZATION ON COLOR VALUES AND TOTAL PHENOLIC COMPOUNDS OF POMEGRANATE JUICE

NESLİHAN ALPER, K. SAVAŞ BAHÇECİ, JALE ACAR

Journal:

Journal of Food Processing and Preservation

Année:

2005

Langue:

english

Fichier:

PDF, 161 KB

english, 2005

5

Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels

Banvolgyi, S., Savas Bahceci, K., Vatai, G., Bekassy, S., Bekassy-Molnar, E.

Journal:

Food Science and Technology International

Année:

2016

Langue:

english

Fichier:

PDF, 660 KB

english, 2016

6

Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method

Vural Gökmen, Savas Bahçeci, Jale Acar

Journal:

European Food Research and Technology

Année:

2002

Langue:

english

Fichier:

PDF, 46 KB

english, 2002

7

The effects of different technologies onAlicyclobacillus acidoterrestrisduring apple juice production

K. Savas Bahçeci, Vural Gökmen, Arda Serpen, Jale Acar

Journal:

European Food Research and Technology

Année:

2003

Langue:

english

Fichier:

PDF, 142 KB

english, 2003

8

Formation of guaiacol from vanillin byAlicyclobacillus acidoterrestrisin apple juice: a model study

K. Savaş Bahçeci, V. Gökmen, J. Acar

Journal:

European Food Research and Technology

Année:

2005

Langue:

english

Fichier:

PDF, 209 KB

english, 2005

9

Reversible degradation kinetics of vitamin C in peas during frozen storage

Arda Serpen, Vural Gökmen, Kazım Savaş Bahçeci, Jale Acar

Journal:

European Food Research and Technology

Année:

2007

Langue:

english

Fichier:

PDF, 321 KB

english, 2007

10

Determination of guaiacol produced byAlicyclobacillus acidoterrestrisin apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of guaiacol production

K. Savaş Bahçeci, Jale Acar

Journal:

European Food Research and Technology

Année:

2007

Langue:

english

Fichier:

PDF, 265 KB

english, 2007

11

The use of factorial design for modeling membrane distillation

Pelin Onsekizoglu, K. Savas Bahceci, Jale Acar

Journal:

Journal of Membrane Science

Année:

2010

Langue:

english

Fichier:

PDF, 609 KB

english, 2010

12

Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice

K. Savaş Bahçeci

Journal:

International Journal of Food Science & Technology

Année:

2012

Langue:

english

Fichier:

PDF, 1.14 MB

english, 2012

13

THE EFFECTS OF DIFFERENT INITIAL LACTOBACILLUS PLANTARUM CONCENTRATIONS ON SOME PROPERTIES OF FERMENTED CARROT JUICE

NİLAY DEMİR, K. SAVAŞ BAHÇECİ, JALE ACAR

Journal:

Journal of Food Processing and Preservation

Année:

2006

Langue:

english

Fichier:

PDF, 135 KB

english, 2006

14

THE EFFECT OF PROCESSING METHOD ON THE CHARACTERISTICS OF CARROT JUICE

NİLAY DEMİR, K. SAVAŞ BAHÇECİ, JALE ACAR

Journal:

Journal of Food Quality

Année:

2007

Langue:

english

Fichier:

PDF, 100 KB

english, 2007

15

Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis

K. Savaş Bahçeci, Jale Acar

Journal:

International Journal of Food Microbiology

Année:

2007

Langue:

english

Fichier:

PDF, 494 KB

english, 2007

16

Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

Vural Gökmen, K. Savaş Bahçeci, Arda Serpen, Jale Acar

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2005

Langue:

english

Fichier:

PDF, 226 KB

english, 2005

17

Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics

K. Savaş Bahçeci, H. Gül Akıllıoğlu, V. Gökmen

Année:

2015

Langue:

english

Fichier:

PDF, 384 KB

english, 2015

18

Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating

Gül Akıllıoğlu, H., Savaş Bahçeci, K., Gökmen, Vural

Journal:

Food Research International

Année:

2015

Langue:

english

Fichier:

PDF, 496 KB

english, 2015

19

Symptomatic Remission Determines Functional Improvement and Quality of Life in Schizophrenia

Kokacya, Mehmet Hanifi, Virit, Osman, Copoglu, Umit Sertan, Savas, Haluk, Ari, Mustafa, Bahceci, Bulent

Journal:

Nöro Psikiyatri Arşivi

Année:

2016

Fichier:

PDF, 105 KB

2016