Gülsün Akdemir Evrendilek

Chemical Compositions and Antibacterial Effects of Essential Oils of Turkish Oregano (<i>Origanum minutiflorum</i>), Bay Laurel (<i>Laurus nobilis</i>), Spanish Lavender (<i>Lavandula stoechas</i>L.), and Fennel (<i>Foeniculum vulgare</i>) on Common Foodborne Pathogens

Itir Dadalioǧlu, Gülsün Akdemir Evrendilek · Journal of Agricultural and Food Chemistry · 2004 · 390 citations

Recent Advances in Adsorption Kinetic Models: Their Application to Dye Types

Mohammed Benjellοun, Youssef Miyah, Gülsün Akdemir Evrendilek et al. · Arabian Journal of Chemistry · 2021 · 381 citations · Full text

Advanced Oxidation Process, Engineering, Continuous System Adsorption +21

Microbial safety and shelf-life of apple juice and cider processed by bench and pilot scale PEF systems

Gülsün Akdemir Evrendilek, Tony Z. Jin, K. T. Ruhlman et al. · Innovative Food Science & Emerging Technologies · 2000 · 215 citations

Shelf Life, Biomanufacturing, Microbial Safety +7

Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation

Erdal Ağçam, Asiye Akyıldız, Gülsün Akdemir Evrendilek · Food Chemistry · 2013 · 168 citations

Food Chemistry, Phenolic Compounds, Chemical Engineering +12

Inactivation of Escherichia coli O157:H7 and Escherichia coli 8739 in Apple Juice by Pulsed Electric Fields

Gülsün Akdemir Evrendilek, Q.Howard Zhang, Edward R. Richter · Journal of Food Protection · 1999 · 150 citations

Health Sciences, Microbial Contamination, Electric Fields +7