1. Alternative Thawing Methods for the Blanched/Non‐Blanched Potato Cubes: Microwave, Ohmic, and Carbon Fiber Plate Assisted Cabin Thawing. Issue 2 (5th May 2016) Authors: Icier, Filiz; Cokgezme, Omer Faruk; Sabanci, Serdal Journal: Journal of food process engineering Issue: Volume 40:Issue 2(2017:Apr.) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Applicability of ohmic heating assisted vacuum evaporation for concentration of sour cherry juice. (November 2017) Authors: Sabanci, Serdal; Icier, Filiz Journal: Journal of food engineering Issue: Volume 212(2017) Page Start: 262 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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) ↗
4. 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) ↗
5. 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) ↗
6. Effect of voltage gradient on ohmic thawing characteristics of sour cherry juice concentrates for the temperature range of −18℃ to +4℃. (December 2019) Authors: Cokgezme, Omer Faruk; Icier, Filiz Journal: Food science and technology international Issue: Volume 25:Number 8(2019) Page Start: 659 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of Combined Ohmic–Infrared Cooking Treatment on Microbiological Inactivation of Meatballs. Issue 1 (3rd November 2015) Authors: Sengun, Ilkin Yucel; Icier, Filiz; Kor, Gamze Journal: Journal of food process engineering Issue: Volume 40:Issue 1(2017:Feb.) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of electrical pretreatment conditions on osmotic dehydration of apple slices: Experimental investigation and simulation. (June 2016) Authors: Yildiz, Hasan; Icier, Filiz; Eroglu, Salih; Dagci, Gamze Journal: Innovative food science & emerging technologies Issue: Volume 35(2016) Page Start: 149 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. 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) ↗
10. Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction. (May 2022) Authors: Cokgezme, Omer Faruk; Icier, Filiz Journal: Innovative food science & emerging technologies Issue: Volume 77(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗