Duried Alwazeer

Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice

Duried Alwazeer, Carole Delbeau, Charles Diviès et al. · International Journal of Food Microbiology · 2003 · 74 citations

Pasteurized Orange Juice, Biomanufacturing, Biochemical Engineering +9

Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life

Duried Alwazeer, Nur Özkan · Journal of Food Science and Technology · 2022 · 50 citations · Full text

Nutrition, Shelf Life, Food Packaging +10

Reducing atmosphere packaging as a novel alternative technique for extending shelf life of fresh cheese

Duried Alwazeer, Betül Örs · Journal of Food Science and Technology · 2020 · 46 citations · Full text

Shelf Life, Food Packaging, Novel Alternative Technique +6

Hydrogen-rich water can reduce the formation of biogenic amines in butter

Menekşe Bulut, Yasemin Çelebi̇, Mehmet Murat Ceylan et al. · Food Chemistry · 2022 · 45 citations

Food Chemistry, Engineering, Biochemistry +9

Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage

Menekşe Bulut, Yusuf Tunçtürk, Duried Alwazeer · International Journal of Dairy Technology · 2021 · 44 citations