K. Savaş Bahçeci

Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

The use of factorial design for modeling membrane distillation

Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis

Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study

Effects of storage on quality of carrot juices produced with lactofermentation and acidification

Determination of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of guaiacol production

The effects of different technologies on Alicyclobacillus acidoterrestris during apple juice production

Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics

Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating