1. Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods. (June 2020) Authors: Cevik, Mutlu; Icier, Filiz Journal: Food science and technology international Issue: Volume 26:Number 4(2020) Page Start: 277 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparison of quality attributes of minced beef samples thawed by ohmic and conventional methods. Issue 2 (9th December 2020) Authors: Cevik, Mutlu; Icier, Filiz Journal: Journal of food processing and preservation Issue: Volume 45:Issue 2(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Drying of licorice root by novel radiative methods. Issue 3 (19th January 2021) Authors: Icier, Filiz; Ozmen, Duygu; Cevik, Mutlu; Cokgezme, Omer Faruk Journal: Journal of food processing and preservation Issue: Volume 45:Issue 3(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing. (13th February 2018) Authors: Cevik, Mutlu; Icier, Filiz Journal: Journal of food process engineering Issue: Volume 41:Number 4(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Electrical conductivity and performance evaluation of verjuice concentration process using ohmic heating method. (4th March 2021) Authors: Cevik, Mutlu Journal: Journal of food process engineering Issue: Volume 44:Number 5(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes. (January 2021) Authors: Tezcan, Derya; Sabancı, Serdal; Cevik, Mutlu; Cokgezme, Omer Faruk; Icier, Filiz Journal: Food science and technology international Issue: Volume 27:Number 1(2021) Page Start: 32 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Investigation of the changes in rheological properties and some quality characteristics of probiotic fermented almond milk with added different ratios of orange juice. Issue 5 (1st April 2022) Authors: Duran, Gülseven; Cevik, Mutlu Journal: Journal of food processing and preservation Issue: Volume 46:Issue 5(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Ohmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changes. (February 2017) Authors: Icier, Filiz; Yildiz, Hasan; Sabanci, Serdal; Cevik, Mutlu; Cokgezme, Omer Faruk Journal: Innovative food science & emerging technologies Issue: Volume 39(2017) Page Start: 241 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Performance analyses for evaporation of pomegranate juice in ohmic heating assisted vacuum system. (August 2017) Authors: Cokgezme, Omer Faruk; Sabanci, Serdal; Cevik, Mutlu; Yildiz, Hasan; Icier, Filiz Journal: Journal of food engineering Issue: Volume 207(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation. (7th December 2018) Authors: Sabanci, Serdal; Cevik, Mutlu; Cokgezme, Omer F; Yildiz, Hasan; Icier, Filiz Journal: Journal of the science of food and agriculture Issue: Volume 99:Number 5(2019) Page Start: 2589 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗