Murat Ö. Balaban

Tomato Flavor and Aroma Quality as Affected by Storage Temperature

Fernando Maul, Steven A. Sargent, Charles A. Sims et al. · Journal of Food Science · 2000 · 267 citations

Shelf Life, Flavoromics, Food Analysis +16

Review of Dense Phase CO ₂ Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality

Sibel Damar, Murat Ö. Balaban · Journal of Food Science · 2006 · 262 citations

Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

Hörður G. Kristinsson, Murat Ö. Balaban, Bruce A. Welt et al. · Food Chemistry · 2009 · 184 citations

Health Sciences, Cooking Treatment, High Pressure Processing +4

Inhibitory effect of kojic acid on some plant and crustacean polyphenol oxidases

Jon S. Chen, Cheng–I Wei, R. S. Rolle et al. · Journal of Agricultural and Food Chemistry · 1991 · 182 citations

Kojic Acid, Medicine, Altmetric Attention Score +9

Bacterial Effect of High Pressure CO2 Treatment on Foods Spiked with Listeria or Salmonella

Cheng–I Wei, Murat Ö. Balaban, S.Y. Fernando et al. · Journal of Food Protection · 1991 · 159 citations

Microbial Hazard, Microbial Contamination, Foodborne Pathogens +8