| Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies S Liu, S Ozturk, J Xu, F Kong, P Gray, MJ Zhu, SS Sablani, J Tang Journal of Food Engineering 217, 68-74, 2018 | 126 | 2018 |
| Radio frequency heating of corn flour: Heating rate and uniformity S Ozturk, F Kong, RK Singh, JD Kuzy, C Li Innovative Food Science & Emerging Technologies 44, 191-201, 2017 | 91 | 2017 |
| Dielectric properties of dried vegetable powders and their temperature profile during radio frequency heating S Ozturk, F Kong, S Trabelsi, RK Singh Journal of Food Engineering 169, 91-100, 2016 | 86 | 2016 |
| Inactivation of Salmonella Enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing S Ozturk, S Liu, J Xu, J Tang, J Chen, RK Singh, F Kong Lwt 111, 782-789, 2019 | 61 | 2019 |
| Dielectric properties, heating rate, and heating uniformity of various seasoning spices and their mixtures with radio frequency heating S Ozturk, F Kong, RK Singh, JD Kuzy, C Li, S Trabelsi Journal of Food Engineering 228, 128-141, 2018 | 58 | 2018 |
| Evaluation of Enterococcus faecium NRRL B-2354 as a potential surrogate of Salmonella in packaged paprika, white pepper and cumin powder during radio frequency heating S Ozturk, F Kong, RK Singh Food Control 108, 106833, 2020 | 56 | 2020 |
| Application of freeze-dried Enterococcus faecium NRRL B-2354 in radio-frequency pasteurization of wheat flour J Xu, S Liu, J Tang, S Ozturk, F Kong, DH Shah LWT 90, 124-131, 2018 | 46 | 2018 |
| Near-infrared spectroscopy and machine learning for classification of food powders during a continuous process S Ozturk, A Bowler, A Rady, NJ Watson Journal of Food Engineering 341, 111339, 2023 | 28 | 2023 |
| A comparison between the open-ended coaxial probe method and the parallel plate method for measuring the dielectric properties of low-moisture foods SK Lau, D Dag, S Ozturk, F Kong, J Subbiah Lwt 130, 109719, 2020 | 20 | 2020 |
| Effect of far infrared heating process on surface decontamination and quality attributes of whole yellow and white onions E Coskun, S Ozturk, M Akpinar, AK Halkman, F Erdogdu Food Control 130, 108376, 2021 | 12 | 2021 |
| Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 2 … S Ozturk, J Zhang, RK Singh, F Kong LWT 147, 111519, 2021 | 11 | 2021 |
| Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 1 … J Zhang, S Ozturk, RK Singh, F Kong Lwt 134, 109972, 2020 | 10 | 2020 |
| Continuous flow microwave processing of peanut butter: A (hypothetical) computational process design study with experimental validation E Coskun, S Ozturk, H Topcam, O Karatas, R Li, S Wang, B Mert, ... Innovative Food Science & Emerging Technologies 82, 103184, 2022 | 7 | 2022 |
| Domain Adaptation for In-Line Allergen Classification of Agri-Food Powders Using Near-Infrared Spectroscopy AL Bowler, S Ozturk, A Rady, N Watson Sensors (Artificial Intelligence and Sensor Technologies in Agri-Food) 7239 …, 2022 | 6 | 2022 |
| Process uniformity during electro-thermal applications and modeling approaches O Altin, S Ozturk, H Topcam, O Karatas, F Marra, F Erdogdu Innovative Food Processing Technologies: A Comprehensive Review, 713-730, 2020 | 5 | 2020 |
| Machine learning and domain adaptation to monitor yoghurt fermentation using ultrasonic measurements A Bowler, S Ozturk, V di Bari, ZJ Glover, NJ Watson Food Control 147, 109622, 2023 | 3 | 2023 |
| Microwave decontamination process for hummus: A computational study with experimental validation E Son, E Coskun, S Ozturk, K Bulduk, M Akpinar, B Mert, F Erdogdu Innovative Food Science & Emerging Technologies 103162, 2022 | 3 | 2022 |
| Microwave decontamination processing of tahini and process design considerations using a computational approach H Topcam, E Coskun, E Son, D Kutuk, SA Aytac, B Mert, S Ozturk, ... Innovative Food Science & Emerging Technologies 86, 103377, 2023 | 2 | 2023 |
| Increased heat tolerance and transcriptome analysis of Salmonella enterica Enteritidis PT 30 heat-shocked at 42 ℃ Y Qiu, S Ozturk, X Cui, W Qin, Q Wu, S Liu Food Research International 167, 2023 | 2 | 2023 |
| Effect of oil exposure stages on the heat resistance of Salmonella enterica serovar Enteritidis phage type 30 in peanut flour S Liu, Y Qiu, K Ji, S Ozturk, F Erdoğdu, W Qin, R Yang, Q Wu Food Microbiology 113, 2023 | 1 | 2023 |
fanbin kongProfessor of Food Science and Technology, university of georgiaยืนยันอีเมลแล้วที่ uga.edu