Haluk Karataş

Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries

Erhan Horuz, Hüseyin Bozkurt, Haluk Karataş et al. · Food Chemistry · 2017 · 221 citations

Food Chemistry, Nutrition, Health Sciences +6

Simultaneous application of microwave energy and hot air to whole drying process of apple slices: drying kinetics, modeling, temperature profile and energy aspect

Erhan Horuz, Hüseyin Bozkurt, Haluk Karataş et al. · Heat and Mass Transfer · 2017 · 71 citations

Drying Kinetics, Engineering, Microwave Energy +5

Drying kinetics of apricot halves in a microwave-hot air hybrid oven

Erhan Horuz, Hüseyin Bozkurt, Haluk Karataş et al. · Heat and Mass Transfer · 2017 · 53 citations

Apricot Halves, Engineering, Mechanical Engineering +8

Effects of different cooking methods on the chemical and physical properties of carrots and green peas

Mehmet Koç, Ulaş Baysan, Esra Devseren et al. · Innovative Food Science & Emerging Technologies · 2017 · 35 citations

Food Chemistry, Food Physic, Food Analysis +8

Comparison of quality, bioactive compounds, textural and sensorial properties of hybrid and convection-dried apricots

Erhan Horuz, Hüseyin Bozkurt, Haluk Karataş et al. · Journal of Food Measurement & Characterization · 2017 · 20 citations

Food Chemistry, Edible Packaging, Convection-dried Apricots +7