Akademisyen profili · PROFESÖR

SENCER BUZRUL

NECMETTİN ERBAKAN ÜNİVERSİTESİ

Ana Dal Mühendislik Temel Alanı
Yan Dal Gıda Bilimleri ve Mühendisliği
MÜHENDİSLİK FAKÜLTESİ
GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Makale YÖKSİS 86

Proje 1

Kitap 10

Bildiri 0

Patent 0

Sanatsal 0

Scopus (SJR)

Q1 30 Q2 27 Q3 9 Q4 7

WoS (JCR)

Q1 21 Q2 18 Q3 21 Q4 10

TR Index 10 makale

Scopus (SJR)

Q1 30 Q2 27 Q3 9 Q4 7

WoS (JCR)

Q1 21 Q2 18 Q3 21 Q4 10

TR Index

10 makale

Toplam 86 yayın

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30 / 86 makale

2024 Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.13066
2024 Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality Wiley DOI 10.1002/jsfa.13066
2022 Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color Food and Bioprocess Technology DOI 10.1007/s11947-022-02814-3
2022 The Weibull Model for Microbial Inactivation Food Engineering Reviews DOI 10.1007/s12393-021-09291-y
2022 Evaluation of the Effect of Pulsed Electric Field on Coffee Arabica Beans FOOD AND BIOPROCESS TECHNOLOGY DOI 10.1007/s11947-022-02802-7
2021 Mathematical Models for the Biofilm Formation of Geobacillus and Anoxybacillus on Stainless Steel Surface in Whole Milk Food Science of Animal Resources DOI 10.5851/kosfa.2020.e100
2021 Mathematical Models for the Biofilm Formation of Geobacillus and Anoxybacillus on Stainless Steel Surface in Whole Milk Food Science of Animal Resources DOI 10.5851/kosfa.2020.e100
2021 High hydrostatic pressure applications on liquid whole egg World's Poultry Science Journal DOI 10.1080/00439339.2020.1866963
2019 High hydrostatic pressure inactivation of microorganisms: A probabilistic model for target log-reductions INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY DOI doi.org/10.1016/j.ijfoodmicro.2019.108330
2018 Inhibition and eradication of Salmonella Typhimurium biofilm using P22 bacteriophage, EDTA and nisin Biofouling DOI 10.1080/08927014.2018.1538412
2014 Multi-pulsed high hydrostatic pressure inactivation of microorganisms: A review INNOVATIVE FOOD SCIENCE EMERGING TECHNOLOGIES DOI 10.1016/j.ifset.2014.07.004
2012 High hydrostatic pressure treatment of beer and wine: A review INNOVATIVE FOOD SCIENCE EMERGING TECHNOLOGIES DOI 10.1016/j.ifset.2011.10.001
2011 Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus) FOOD AND BIOPROCESS TECHNOLOGY DOI 10.1007/s11947-010-0415-4
2011 The effect of different high pressure conditions on the quality and shelf life of cold smoked fish INNOVATIVE FOOD SCIENCE EMERGING TECHNOLOGIES DOI 10.1016/j.ifset.2010.12.004
2009 Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water JOURNAL OF FOOD ENGINEERING DOI 10.1016/j.jfoodeng.2008.06.043
2009 Modeling and predicting inactivation of Escherichia coli under isobaric and dynamic high hydrostatic pressure INNOVATIVE FOOD SCIENCE EMERGING TECHNOLOGIES DOI 10.1016/j.ifset.2009.03.005
2009 Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk EUROPEAN FOOD RESEARCH AND TECHNOLOGY DOI 10.1007/s00217-009-1033-0
2008 Pulsed pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk Journal of Physics: Conference Series DOI 10.1007/JHEP03(2013)076
2008 Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY DOI 10.1016/j.ijfoodmicro.2008.03.015
2008 Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment JOURNAL OF FOOD ENGINEERING DOI 10.1016/j.jfoodeng.2007.08.014

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