Alev Bayındırlı

Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices

Alev Bayındırlı, Hami Alpas, Faruk Bozoğlu et al. · Food Control · 2004 · 209 citations · Full text

Agriculture, Food Science, Microbiology +16

Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella Enteritidis on cherry tomatoes

Elif Daş, G. Candan Gürakan, Alev Bayındırlı · Food Microbiology · 2005 · 203 citations

Agriculture, Food Science, Microbiology +17

Subcritical (carbon dioxide + ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts

Hüseyin Çetin, Meryem Esra Yener, Alev Bayındırlı · The Journal of Supercritical Fluids · 2007 · 191 citations

Agriculture, Biochemistry, Food Science +14

Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents

H. Özoğlu, Alev Bayındırlı · Food Control · 2002 · 189 citations

Agriculture, Food Science, Enzymology +10

High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety

Saner Dede, Hami Alpas, Alev Bayındırlı · Journal of the Science of Food and Agriculture · 2007 · 128 citations

Agriculture, Food Science, Food Chemistry +16