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Kazim Savas Bahceci
Kazim Savas Bahceci
Verified email at hitit.edu.tr
Title
Cited by
Cited by
Year
Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment
P Onsekizoglu, KS Bahceci, MJ Acar
Journal of Membrane Science 352 (1-2), 160-165, 2010
2752010
Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage
KS Bahçeci, A Serpen, V Gökmen, J Acar
Journal of Food Engineering 66 (2), 187-192, 2005
2532005
THE EFFECTS OF DIFFERENT INITIAL LACTOBACILLUS PLANTARUM CONCENTRATIONS ON SOME PROPERTIES OF FERMENTED CARROT JUICE
N Demir, KS BAHÇECİ, J Acar
Journal of Food Processing and Preservation 30 (3), 352-363, 2006
1132006
The use of factorial design for modeling membrane distillation
P Onsekizoglu, KS Bahceci, J Acar
Journal of Membrane Science 349 (1-2), 225-230, 2010
972010
Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice
N Alper, KS Bahçeci, J Acar
Journal of food processing and preservation 29 (5‐6), 357-368, 2005
942005
Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage
V Gökmen, KS Bahçeci, A Serpen, J Acar
LWT-Food Science and Technology 38 (8), 903-908, 2005
892005
Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis
KS Bahçeci, J Acar
International journal of food microbiology 120 (3), 266-273, 2007
852007
Effects of storage on quality of carrot juices produced with lactofermentation and acidification
N Demir, J Acar, KS Bahçeci
European Food Research and Technology 218 (5), 465-468, 2004
812004
Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study
K Savaş Bahçeci, V Gökmen, J Acar
European Food Research and Technology 220 (2), 196-199, 2005
662005
Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method
V Gökmen, S Bahçeci, J Acar
European Food Research and Technology 215 (1), 42-45, 2002
642002
Reversible degradation kinetics of vitamin C in peas during frozen storage
A Serpen, V Gökmen, KS Bahçeci, J Acar
European Food Research and Technology 224 (6), 749-753, 2007
532007
Determination of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of guaiacol production
KS Bahçeci, J Acar
European Food Research and Technology 225 (5), 873-878, 2007
472007
Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics
KS Bahçeci, HG Akıllıoğlu, V Gökmen
Innovative Food Science & Emerging Technologies 31, 131-138, 2015
332015
The effect of processing method on the characteristics of carrot juice
N Demir, KS BAHÇECİ, J Acar
Journal of Food Quality 30 (5), 813-822, 2007
332007
The effects of different technologies on Alicyclobacillus acidoterrestris during apple juice production
KS Bahçeci, V Gökmen, A Serpen, J Acar
European Food Research and Technology 217 (3), 249-252, 2003
322003
Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating
HG Akıllıoğlu, KS Bahçeci, V Gökmen
Food Research International 78, 224-230, 2015
242015
Liquid chromatographic method for the determination of chlorophylls, carotenoids, and their derivatives in fresh and processed vegetables
V Gokmen, S Bahçeci, J Acar
Journal of liquid chromatography & related technologies 25 (8), 1201-1213, 2002
242002
Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels
S Banvolgyi, K Savaş Bahçeci, G Vatai, S Bekassy, E Bekassy-Molnar
Food Science and Technology International 22 (8), 677-687, 2016
172016
Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice
KS Bahçeci
International journal of food science & technology 47 (2), 315-324, 2012
162012
Nonalcoholic beer
N Güzel, M Güzel, KS Bahçeci
Trends in Non-alcoholic Beverages, 167-200, 2020
112020
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Articles 1–20