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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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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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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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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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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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IMPROVEMENT OF THE ISOLATION AND PURIFICATION OF LUTEIN FROM MARIGOLD FLOWER (TAGETES ERECTA L.) AND ITS ANTIOXIDANT ACTIVITY

Journal of food process engineering, 2010-12, Vol.33 (6), p.1065-1078

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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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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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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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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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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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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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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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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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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OPTIMIZATION OF BLANCHING PROCESS FOR CARROTS

Journal of food process engineering, 2009-08, Vol.32 (4), p.587-605

2009

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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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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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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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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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MANUFACTURING COST OF SUPERCRITICAL-EXTRACTED OILS AND CAROTENOIDS FROM AMAZONIAN PLANTS

Journal of food process engineering, 2010-04, Vol.33 (2), p.348-369

2010

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Yogurt. Part 2

Dairy Industries International, 1998-09, Vol.63 (9), p.13-14

Mann, Ernest

1998

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EXERGETIC ASSESSMENT OF DRYING OF MINT LEAVES IN A HEAT PUMP DRYER

Journal of food process engineering, 2008-06, Vol.31 (3), p.281-298

2008

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PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF SESAME PASTES (TAHIN) PROCESSED FROM HULLED AND UNHULLED ROASTED SESAME SEEDS AND THEIR BLENDS AT VARIOUS LEVELS

Journal of food process engineering, 2008-08, Vol.31 (4), p.488-502

2008

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CONVECTIVE DRYING OF PUMPKIN: INFLUENCE OF PRETREATMENT AND DRYING TEMPERATURE

Journal of food process engineering, 2009-02, Vol.32 (1), p.88-103

2009

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

AIR IMPINGEMENT DRYING CHARACTERISTICS AND QUALITY OF CARROT CUBES

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

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

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

IMPROVEMENT OF THE ISOLATION AND PURIFICATION OF LUTEIN FROM MARIGOLD FLOWER (TAGETES ERECTA L.) AND ITS ANTIOXIDANT ACTIVITY

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

THIN-LAYER INFRARED RADIATION DRYING OF RED PEPPER SLICES

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

HEATING UNIFORMITY AND RATES IN A DOMESTIC MICROWAVE COMBINATION OVEN

QUALITY OF BREAD SUPPLEMENTED WITH POPPED AMARANTHUS CRUENTUS GRAIN

POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

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

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

HIGH HYDROSTATIC PRESSURE EXTRACTION OF SALIDROSIDE FROM RHODIOLA SACHALINENSIS

OPTIMIZATION OF BLANCHING PROCESS FOR CARROTS

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

OPTIMIZATION OF NEW FLOUR IMPROVER MIXING FORMULA BY SURFACE RESPONSE METHODOLOGY

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

MOISTURE-DEPENDENT PHYSICAL PROPERTIES OF CHICKPEA SEEDS

MANUFACTURING COST OF SUPERCRITICAL-EXTRACTED OILS AND CAROTENOIDS FROM AMAZONIAN PLANTS

Yogurt. Part 2

EXERGETIC ASSESSMENT OF DRYING OF MINT LEAVES IN A HEAT PUMP DRYER

PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF SESAME PASTES (TAHIN) PROCESSED FROM HULLED AND UNHULLED ROASTED SESAME SEEDS AND THEIR BLENDS AT VARIOUS LEVELS

CONVECTIVE DRYING OF PUMPKIN: INFLUENCE OF PRETREATMENT AND DRYING TEMPERATURE

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