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Functional Electrical Stimulation

IEEE Control Systems Magazine, 2008-04, Vol.28 (2), p.40-50

2008

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IEEE_Xplore

OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY

Journal of food process engineering, 2010-10, Vol.33 (5), p.861-882

2010

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APPLICATION OF ULTRASONICATION OR HIGH-PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP

Journal of food process engineering, 2009-12, Vol.32 (6), p.828-843

2009

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DETERMINATION OF DRYING PARAMETERS, ASCORBIC ACID CONTENTS AND COLOR CHARACTERISTICS OF NETTLE LEAVES DURING MICROWAVE-, AIR- AND COMBINED MICROWAVE-AIR-DRYING

Journal of food process engineering, 2010-04, Vol.33 (2), p.213-233

ALIBAS, ILKNUR

2010

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AIR IMPINGEMENT DRYING CHARACTERISTICS AND QUALITY OF CARROT CUBES

Journal of food process engineering, 2010-10, Vol.33 (5), p.899-918

2010

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POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

Journal of food process engineering, 2010-04, Vol.33 (2), p.191-212

2010

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ULTRAVIOLET-C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE SACCHAROMYCES CEREVISIAE

Journal of food process engineering, 2009-12, Vol.32 (6), p.916-932

2009

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THIN-LAYER DRYING BEHAVIORS OF OLIVE LEAVES (OLEA EUROPAEA L.)

Journal of food process engineering, 2010-04, Vol.33 (2), p.287-308

2010

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D₇₂°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL

Journal of food process engineering, 2010-06, Vol.33 (3), p.506-518

2010

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DEVELOPMENT OF EXTRUDED SNACK FROM FOOD BY-PRODUCTS: A RESPONSE SURFACE ANALYSIS

Journal of food process engineering, 2009-08, Vol.32 (4), p.565-586

2009

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THIN-LAYER DRYING OF SPINACH LEAVES IN A CONVECTIVE DRYER

Journal of food process engineering, 2009-02, Vol.32 (1), p.112-125

DOYMAZ, IBRAHIM

2009

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THIN-LAYER INFRARED RADIATION DRYING OF RED PEPPER SLICES

Journal of food process engineering, 2009-02, Vol.32 (1), p.1-16

2009

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HEATING UNIFORMITY AND RATES IN A DOMESTIC MICROWAVE COMBINATION OVEN

Journal of food process engineering, 2009-06, Vol.32 (3), p.398-424

2009

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SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY (BERBERIS VULGARIS L.) FRUITS

Journal of food process engineering, 2009-08, Vol.32 (4), p.497-511

2009

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KINETICS of QUALITY CHANGE DURING COOKING and FRYING of POTATOES: PART I. TEXTURE

Journal of food process engineering, 2003-10, Vol.26 (4), p.377-394

2003

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REDUCTION OF SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI AND LISTERIA INNOCUA IN APPLE JUICE BY ULTRAVIOLET LIGHT

Journal of food process engineering, 2005-10, Vol.28 (5), p.437-452

2005

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RESPONSE SURFACE OPTIMIZATION FOR CLARIFICATION OF WHITE PITAYA JUICE USING A COMMERCIAL ENZYME

Journal of food process engineering, 2010-04, Vol.33 (2), p.333-347

2010

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HIGH HYDROSTATIC PRESSURE EXTRACTION OF SALIDROSIDE FROM RHODIOLA SACHALINENSIS

Journal of food process engineering, 2009-02, Vol.32 (1), p.53-63

2009

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EFFECT OF PHYSICAL FACTORS ON ACETIC ACID PRODUCTION IN BRETTANOMYCES STRAINS

Journal of food process engineering, 2005-04, Vol.28 (2), p.133-143

2005

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SUPERCRITICAL CARBON DIOXIDE SELECTIVITY TO FRACTIONATE PHENOLIC COMPOUNDS FROM THE DRY ETHANOLIC EXTRACT OF PROPOLIS

Journal of food process engineering, 2010-02, Vol.33 (1), p.15-27

2010

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PHYCOCYANIN CONTENT OF SPIRULINA PLATENSIS DRIED IN SPOUTED BED AND THIN LAYER

Journal of food process engineering, 2008-02, Vol.31 (1), p.34-50

2008

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OPTIMIZATION OF NEW FLOUR IMPROVER MIXING FORMULA BY SURFACE RESPONSE METHODOLOGY

Journal of food process engineering, 2010-04, Vol.33 (2), p.234-256

2010

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MOISTURE-DEPENDENT PHYSICAL PROPERTIES OF CHICKPEA SEEDS

Journal of food process engineering, 2009-08, Vol.32 (4), p.544-564

2009

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QUANTIFICATION OF FLUX DECLINE AND DESIGN OF ULTRAFILTRATION SYSTEM FOR CLARIFICATION OF TENDER COCONUT WATER

Journal of food process engineering, 2010-02, Vol.33 (1), p.128-143

2010

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QUALITY OF BREAD SUPPLEMENTED WITH POPPED AMARANTHUS CRUENTUS GRAIN

Journal of food process engineering, 2008-10, Vol.31 (5), p.602-618

2008

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Functional Electrical Stimulation

OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY

APPLICATION OF ULTRASONICATION OR HIGH-PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP

DETERMINATION OF DRYING PARAMETERS, ASCORBIC ACID CONTENTS AND COLOR CHARACTERISTICS OF NETTLE LEAVES DURING MICROWAVE-, AIR- AND COMBINED MICROWAVE-AIR-DRYING

AIR IMPINGEMENT DRYING CHARACTERISTICS AND QUALITY OF CARROT CUBES

POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

ULTRAVIOLET-C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE SACCHAROMYCES CEREVISIAE

THIN-LAYER DRYING BEHAVIORS OF OLIVE LEAVES (OLEA EUROPAEA L.)

D₇₂°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL

DEVELOPMENT OF EXTRUDED SNACK FROM FOOD BY-PRODUCTS: A RESPONSE SURFACE ANALYSIS

THIN-LAYER DRYING OF SPINACH LEAVES IN A CONVECTIVE DRYER

THIN-LAYER INFRARED RADIATION DRYING OF RED PEPPER SLICES

HEATING UNIFORMITY AND RATES IN A DOMESTIC MICROWAVE COMBINATION OVEN

SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY (BERBERIS VULGARIS L.) FRUITS

KINETICS of QUALITY CHANGE DURING COOKING and FRYING of POTATOES: PART I. TEXTURE

REDUCTION OF SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI AND LISTERIA INNOCUA IN APPLE JUICE BY ULTRAVIOLET LIGHT

RESPONSE SURFACE OPTIMIZATION FOR CLARIFICATION OF WHITE PITAYA JUICE USING A COMMERCIAL ENZYME

HIGH HYDROSTATIC PRESSURE EXTRACTION OF SALIDROSIDE FROM RHODIOLA SACHALINENSIS

EFFECT OF PHYSICAL FACTORS ON ACETIC ACID PRODUCTION IN BRETTANOMYCES STRAINS

SUPERCRITICAL CARBON DIOXIDE SELECTIVITY TO FRACTIONATE PHENOLIC COMPOUNDS FROM THE DRY ETHANOLIC EXTRACT OF PROPOLIS

PHYCOCYANIN CONTENT OF SPIRULINA PLATENSIS DRIED IN SPOUTED BED AND THIN LAYER

OPTIMIZATION OF NEW FLOUR IMPROVER MIXING FORMULA BY SURFACE RESPONSE METHODOLOGY

MOISTURE-DEPENDENT PHYSICAL PROPERTIES OF CHICKPEA SEEDS

QUANTIFICATION OF FLUX DECLINE AND DESIGN OF ULTRAFILTRATION SYSTEM FOR CLARIFICATION OF TENDER COCONUT WATER

QUALITY OF BREAD SUPPLEMENTED WITH POPPED AMARANTHUS CRUENTUS GRAIN

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