Azime Özkan Karabacak

The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)

Gülşah Özcan Sinir, Azime Özkan Karabacak, Canan Ece Tamer et al. · Food Science and Technology · 2018 · 70 citations · Full text

Food Chemistry, Engineering, Modified Page Models +14

Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties

Azime Özkan Karabacak, Büşra Acoğlu Çelik, Perihan Yolcı Ömeroğlu et al. · Journal of Food Process Engineering · 2020 · 44 citations

Food Chemistry, Desiccation, Rehydration Capacity +10

Investigation of drying kinetics and physicochemical properties of mulberry leather (pestil) dried with different methods

Senem Suna, Azime Özkan Karabacak · Journal of Food Processing and Preservation · 2019 · 36 citations

Food Chemistry, Drying Process, Engineering +13

Effects of oven, microwave and vacuum drying on drying characteristics, colour, total phenolic content and antioxidant capacity of celery slices

Azime Özkan Karabacak, Senem Suna, Canan Ece Tamer et al. · Quality Assurance and Safety of Crops & Foods · 2018 · 34 citations · Full text

Food Chemistry, Food Analysis, Modified Page +13

Effect of Osmotic Dehydration Pretreatment on the Drying Characteristics and Quality Properties of Semi-Dried (Intermediate) Kumquat (Citrus japonica) Slices by Vacuum Dryer

Azime Özkan Karabacak, Gülşah Özcan Sinir, Ali Eren Çopur et al. · Foods · 2022 · 31 citations · Full text