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Antibacterial film from chlorinated polypropylene via CuAAC click chemistry

Progress in organic coatings, 2018-12, Vol.125, p.73-78

2018

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Sponge‐like chitosan‐based nanostructured antibacterial material as a topical hemostat

Journal of applied polymer science, 2019-05, Vol.136 (19), p.n/a

2019

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1st Conference of BacFoodNet: mitigating bacterial colonisation in the food chain: bacterial adhesion, biocide resistance and microbial safety of fresh produce

Research in microbiology, 2014-05, Vol.165 (4), p.305-310

2014

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A survey of acrylamide levels in foods from the Turkish market

Journal of food composition and analysis, 2008-11, Vol.21 (7), p.564-568

2008

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Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics

International journal of food science & technology, 2012-01, Vol.47 (1), p.122-131

2012

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Anti-microbial coating innovations to prevent infectious diseases (AMiCI): Cost action ca15114

Bioengineered, 2017-11, Vol.8 (6), p.679-685

2017

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Surface modifications for antimicrobial effects in the healthcare setting: a critical overview

The Journal of hospital infection, 2018-07, Vol.99 (3), p.239-249

2018

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Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact

Food science & technology, 2009-04, Vol.42 (3), p.686-693

2009

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Cytotoxicity, bactericidal and hemostatic evaluation of oxidized cellulose microparticles: Structure and oxidation degree approach

Carbohydrate polymers, 2019-09, Vol.219, p.87-94

2019

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Intra- and inter-species interactions within biofilms of important foodborne bacterial pathogens

Frontiers in microbiology, 2015-08, Vol.6, p.841-841

2015

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Optimization of ozone treatment of fresh-cut green leaf lettuce

Journal of food engineering, 2009-02, Vol.90 (4), p.487-494

2009

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Effectiveness of organic acid, ozonated water and chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg lettuce

Journal of the science of food and agriculture, 2007-11, Vol.87 (14), p.2609-2616

2007

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Cost‐effective synthesis of polyricinoleate: Investigation of coating characteristics, in vitro degradation, and antibacterial activity

Journal of applied polymer science, 2019-11, Vol.136 (44), p.n/a

2019

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Optimized Isolation of Extracellular Vesicles From Various Organic Sources Using Aqueous Two-Phase System

Scientific reports, 2019-12, Vol.9 (1), p.19159-11, Article 19159

2019

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Review: Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact

Food science & technology, 2009-04, Vol.42 (3), p.686-693

2009

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Environmental Impacts of Minimally Processed Refrigerated Fruits and Vegetables’ Industry

Minimally Processed Refrigerated Fruits and Vegetables, p.747-756

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Electrospun Polylactic Acid Based Nanofibers for Biomedical Applications

Material Science Research India, 2018-12, Vol.15 (3), p.224-240

2018

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Foodborne Pathogenic Bacteria in Fresh-Cut Vegetables and Fruits

Food Hygiene and Toxicology in Ready-to-Eat Foods, 2016, p.1-1

Kotzekidou Parthena

2016

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Minimizing water consumption in the fresh-cut processing industry

Stewart postharvest review, 2013-03, Vol.9 (1), p.1-6

Hülya Ölmez

2013

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Modeling the growth kinetics of Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations

International journal of food microbiology, 2005-02, Vol.98 (2), p.135-143

2005

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Mitigating bacterial colonisation in the food chain: bacterial adhesion, biocide resistance and microbial safety of fresh produce

Research in microbiology, 2014, Vol.165 (4), p.305-310

2014

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Ilkokul Dördüncü Sinif Ögrenci̇leri̇ni̇n Olumlu Toplumsal Ci̇nsi̇yet Rolleri̇ni̇n Geli̇şti̇ri̇lmesi̇ne Yöneli̇k Bi̇r Eylem Araştirmasi

Ölmez, Hülya

2023

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CHANGES IN CHEMICAL CONSTITUENTS AND POLYPHENOL OXIDASE ACTIVITY OF TEA LEAVES WITH SHOOT MATURITY AND COLD STORAGE

Journal of food processing and preservation, 2010-05, Vol.34 (s2), p.653-665

2010

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CHANGES IN CHEMICAL CONSTITUENTS AND POLYPHENOL OXIDASE ACTIVITY OF TEA LEAVES WITH SHOOT MATURITY AND COLD STORAGE: CHEMICAL CONSTITUENTS AND POLYPHENOL OXIDASE ACTIVITY

Journal of food processing and preservation, 2010-05, Vol.34, p.653-665

2010

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Water Consumption, Reuse and Reduction Strategies in Food Processing

Sustainable Food Processing, 2013, p.401-434

2013

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Antibacterial film from chlorinated polypropylene via CuAAC click chemistry

Sponge‐like chitosan‐based nanostructured antibacterial material as a topical hemostat

1st Conference of BacFoodNet: mitigating bacterial colonisation in the food chain: bacterial adhesion, biocide resistance and microbial safety of fresh produce

A survey of acrylamide levels in foods from the Turkish market

Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics

Anti-microbial coating innovations to prevent infectious diseases (AMiCI): Cost action ca15114

Surface modifications for antimicrobial effects in the healthcare setting: a critical overview

Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact

Cytotoxicity, bactericidal and hemostatic evaluation of oxidized cellulose microparticles: Structure and oxidation degree approach

Intra- and inter-species interactions within biofilms of important foodborne bacterial pathogens

Optimization of ozone treatment of fresh-cut green leaf lettuce

Effectiveness of organic acid, ozonated water and chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg lettuce

Cost‐effective synthesis of polyricinoleate: Investigation of coating characteristics, in vitro degradation, and antibacterial activity

Optimized Isolation of Extracellular Vesicles From Various Organic Sources Using Aqueous Two-Phase System

Review: Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact

Environmental Impacts of Minimally Processed Refrigerated Fruits and Vegetables’ Industry

Electrospun Polylactic Acid Based Nanofibers for Biomedical Applications

Foodborne Pathogenic Bacteria in Fresh-Cut Vegetables and Fruits

Minimizing water consumption in the fresh-cut processing industry

Modeling the growth kinetics of Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations

Mitigating bacterial colonisation in the food chain: bacterial adhesion, biocide resistance and microbial safety of fresh produce

Ilkokul Dördüncü Sinif Ögrenci̇leri̇ni̇n Olumlu Toplumsal Ci̇nsi̇yet Rolleri̇ni̇n Geli̇şti̇ri̇lmesi̇ne Yöneli̇k Bi̇r Eylem Araştirmasi

CHANGES IN CHEMICAL CONSTITUENTS AND POLYPHENOL OXIDASE ACTIVITY OF TEA LEAVES WITH SHOOT MATURITY AND COLD STORAGE

CHANGES IN CHEMICAL CONSTITUENTS AND POLYPHENOL OXIDASE ACTIVITY OF TEA LEAVES WITH SHOOT MATURITY AND COLD STORAGE: CHEMICAL CONSTITUENTS AND POLYPHENOL OXIDASE ACTIVITY

Water Consumption, Reuse and Reduction Strategies in Food Processing

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