Journal of Agricultural and Food Chemistry / Nov 26, 2004

Dadalioǧlu, I., & Evrendilek, G. A. (2004). Chemical Compositions and Antibacterial Effects of Essential Oils of Turkish Oregano (Origanum minutiflorum), Bay Laurel (Laurus nobilis), Spanish Lavender (Lavandula stoechas L.), and Fennel (Foeniculum vulgare) on Common Foodborne Pathogens. Journal of Agricultural and Food Chemistry, 52(26), 8255–8260. https://doi.org/10.1021/jf049033e

Innovative Food Science & Emerging Technologies / Mar 01, 2000

Evrendilek, G. A., Jin, Z. T., Ruhlman, K. T., Qiu, X., Zhang, Q. H., & Richter, E. R. (2000). Microbial safety and shelf-life of apple juice and cider processed by bench and pilot scale PEF systems. Innovative Food Science & Emerging Technologies, 1(1), 77–86. https://doi.org/10.1016/s1466-8564(99)00004-1

Arabian Journal of Chemistry / Apr 01, 2021

Benjelloun, M., Miyah, Y., Akdemir Evrendilek, G., Zerrouq, F., & Lairini, S. (2021). Recent Advances in Adsorption Kinetic Models: Their Application to Dye Types. Arabian Journal of Chemistry, 14(4), 103031. https://doi.org/10.1016/j.arabjc.2021.103031

Food Chemistry / Jan 01, 2014

Agcam, E., Akyıldız, A., & Akdemir Evrendilek, G. (2014). Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation. Food Chemistry, 143, 354–361. https://doi.org/10.1016/j.foodchem.2013.07.115

Journal of Food Protection / Jul 01, 1999

Evrendilek, G. A., Zhang, Q. H., & Richter, E. R. (1999). Inactivation of Escherichia coli O157:H7 and Escherichia coli 8739 in Apple Juice by Pulsed Electric Fields. Journal of Food Protection, 62(7), 793–796. https://doi.org/10.4315/0362-028x-62.7.793

IEEE Transactions on Plasma Science / Feb 01, 2007

Min, S., Evrendilek, G. A., & Zhang, H. Q. (2007). Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods. IEEE Transactions on Plasma Science, 35(1), 59–73. https://doi.org/10.1109/tps.2006.889290

Journal of Food Engineering / May 01, 2005

Evrendilek, G. A., & Zhang, Q. H. (2005). Effects of pulse polarity and pulse delaying time on pulsed electric fields-induced pasteurization of E. coli O157:H7. Journal of Food Engineering, 68(2), 271–276. https://doi.org/10.1016/j.jfoodeng.2004.06.001

International Journal of Food Microbiology / Jun 01, 2015

Akdemir Evrendilek, G. (2015). Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria. International Journal of Food Microbiology, 202, 35–41. https://doi.org/10.1016/j.ijfoodmicro.2015.02.030

Journal of Food Safety / Apr 01, 2004

HERMAWAN, N., EVRENDILEK, G. A., DANTZER, W. R., ZHANG, Q. H., & RICHTER, E. R. (2004). PULSED ELECTRIC FIELD TREATMENT OF LIQUID WHOLE EGG INOCULATED WITH SALMONELLA ENTERITIDIS. Journal of Food Safety, 24(1), 71–85. Portico. https://doi.org/10.1111/j.1745-4565.2004.tb00376.x

Journal of Food Science / Oct 01, 2004

Evrendilek, G. A., Li, S., Dantzer, W. R., & Zhang, Q. H. (2004). Pulsed Electric Field Processing of Beer: Microbial, Sensory, and Quality Analyses. Journal of Food Science, 69(8). Portico. https://doi.org/10.1111/j.1365-2621.2004.tb09892.x

May 14, 2012

Varzakas, T., Labropoulos, A., & Anestis, S. (Eds.). (2012, May 14). Sweeteners: Nutritional Aspects, Applications, and Production Technology. CRC Press. https://doi.org/10.1201/b12065

Biosystems Engineering / Feb 01, 2004

Evrendilek, G. A., Zhang, Q. H., & Richter, E. R. (2004). Application of Pulsed Electric Fields to Skim Milk inoculated with Staphylococcus aureus. Biosystems Engineering, 87(2), 137–144. https://doi.org/10.1016/j.biosystemseng.2003.11.005

Food Control / Aug 01, 2011

Evrendilek, G. A., & Balasubramaniam, V. M. (2011). Inactivation of Listeria monocytogenes and Listeria innocua in yogurt drink applying combination of high pressure processing and mint essential oils. Food Control, 22(8), 1435–1441. https://doi.org/10.1016/j.foodcont.2011.03.005

International Journal of Food Science & Technology / Apr 12, 2010

Altuntas, J., Evrendilek, G. A., Sangun, M. K., & Zhang, H. Q. (2010). Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice. International Journal of Food Science & Technology, 45(5), 899–905. Portico. https://doi.org/10.1111/j.1365-2621.2010.02213.x

Pakistan Journal of Biological Sciences / Dec 15, 2004

Soylu, E. M., . F. M. T., . S. S., . A. D. K., & Akdemir Ev, G. (2004). Antifungal Activities of the Essential Oils on Post-harvest Disease Agent Penicillium digitatum. Pakistan Journal of Biological Sciences, 8(1), 25–29. https://doi.org/10.3923/pjbs.2005.25.29

International Journal of Food Microbiology / Feb 01, 2006

Aslantaş, Ö., Erdoğan, S., Cantekin, Z., Gülaçtı, İ., & Evrendilek, G. A. (2006). Isolation and characterization of verocytotoxin-producing Escherichia coli O157 from Turkish cattle. International Journal of Food Microbiology, 106(3), 338–342. https://doi.org/10.1016/j.ijfoodmicro.2005.08.005

Journal of Food Processing and Preservation / Sep 01, 2004

YEOM, H. W., EVRENDILEK, G. A., JIN, Z. T., & ZHANG, Q. H. (2004). PROCESSING OF YOGURT-BASED PRODUCTS WITH PULSED ELECTRIC FIELDS: MICROBIAL, SENSORY AND PHYSICAL EVALUATIONS. Journal of Food Processing and Preservation, 28(3), 161–178. https://doi.org/10.1111/j.1745-4549.2004.tb00818.x

Journal of Food Protection / May 01, 2003

Evrendilek, G. A., & Zhang, Q. H. (2003). Effects of pH, Temperature, and Pre–Pulsed Electric Field Treatment on Pulsed Electric Field and Heat Inactivation of Escherichia coli O157:H7. Journal of Food Protection, 66(5), 755–759. https://doi.org/10.4315/0362-028x-66.5.755

Food Microbiology / Aug 01, 2008

Evrendilek, G. A., Tok, F. M., Soylu, E. M., & Soylu, S. (2008). Inactivation of Penicillum expansum in sour cherry juice, peach and apricot nectars by pulsed electric fields. Food Microbiology, 25(5), 662–667. https://doi.org/10.1016/j.fm.2008.03.009

Food and Bioproducts Processing / Jul 01, 2016

Agcam, E., Akyildiz, A., & Akdemir Evrendilek, G. (2016). A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments. Food and Bioproducts Processing, 99, 90–98. https://doi.org/10.1016/j.fbp.2016.04.006

Food Chemistry / Dec 01, 2014

Agcam, E., Akyıldız, A., & Evrendilek, G. A. (2014). Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model. Food Chemistry, 165, 70–76. https://doi.org/10.1016/j.foodchem.2014.05.097

Oil of bitter fennel (Foeniculum vulgare Mill. ssp. vulgare var. vulgare). (n.d.). https://doi.org/10.3403/30121988u

Journal of Food Processing and Preservation / Oct 01, 2001

EVRENDILEK, G. A., DANTZER, W. R., STREAKER, C. B., RATANATRIWONG, P., & ZHANG, Q. H. (2001). SHELF-LIFE EVALUATIONS OF LIQUID FOODS TREATED BY PILOT PLANT PULSED ELECTRIC FIELD SYSTEM. Journal of Food Processing and Preservation, 25(4), 283–297. https://doi.org/10.1111/j.1745-4549.2001.tb00461.x

Food Science and Technology International / Jun 01, 2009

Akın, E., & Evrendilek, G. A. (2009). Effect of Pulsed Electric Fields on Physical, Chemical, and Microbiological Properties of Formulated Carrot Juice. Food Science and Technology International, 15(3), 275–282. https://doi.org/10.1177/1082013209341414

Journal of Food Protection / Jan 01, 2008

Evrendilek, G. A., Koca, N., Harper, J. W., & Balasubramaniam, V. M. (2008). High-Pressure Processing of Turkish White Cheese for Microbial Inactivation. Journal of Food Protection, 71(1), 102–108. https://doi.org/10.4315/0362-028x-71.1.102

Food Chemistry / Oct 01, 2014

Kurtoglu, A. B., Yavuz, R., & Evrendilek, G. A. (2014). Characterisation and fate of grayanatoxins in mad honey produced from Rhododendron ponticum nectar. Food Chemistry, 161, 47–52. https://doi.org/10.1016/j.foodchem.2014.03.127

Jul 09, 2014

Ozer, B., & Akdemir-Evrendilek, G. (Eds.). (2014, July 9). Dairy Microbiology and Biochemistry. CRC Press. https://doi.org/10.1201/b17297

Food Engineering Reviews / Nov 22, 2011

Evrendilek, G. A., Baysal, T., Icier, F., Yildiz, H., Demirdoven, A., & Bozkurt, H. (2011). Processing of Fruits and Fruit Juices by Novel Electrotechnologies. Food Engineering Reviews, 4(1), 68–87. https://doi.org/10.1007/s12393-011-9045-5

International Journal of Dairy Technology / Apr 13, 2007

AKDEMİR EVRENDİLEK, G. (2007). Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product characteristics. International Journal of Dairy Technology, 60(2), 118–122. Portico. https://doi.org/10.1111/j.1471-0307.2007.00312.x

Food Science and Technology International / Jun 13, 2017

Evrendilek, G. A. (2017). Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice. Food Science and Technology International, 23(8), 668–680. https://doi.org/10.1177/1082013217715369

Journal of Food Processing and Preservation / Jun 27, 2014

Abca, E. E., & Akdemir Evrendilek, G. (2014). Processing of Red Wine by Pulsed Electric Fields with Respect to Quality Parameters: PEF Processing of Red Wine. Journal of Food Processing and Preservation, 39(6), 758–767. Portico. https://doi.org/10.1111/jfpp.12285

Innovative Food Science & Emerging Technologies / Feb 01, 2016

Evrendilek, G. A. (2016). Change regime of aroma active compounds in response to pulsed electric field treatment time, sour cherry juice apricot and peach nectars, and physical and sensory properties. Innovative Food Science & Emerging Technologies, 33, 195–205. https://doi.org/10.1016/j.ifset.2015.11.020

Journal of Food Process Engineering / Aug 01, 2004

EVRENDILEK, G. A., YEOM, H. W., JIN, Z. T., & ZHANG, Q. H. (2004). SAFETY and QUALITY EVALUATION of A YOGURT‐BASED DRINK PROCESSED BY A PILOT PLANT PEF SYSTEM. Journal of Food Process Engineering, 27(3), 197–212. Portico. https://doi.org/10.1111/j.1745-4530.2004.tb00630.x

Food Chemistry / Jan 01, 2016

Evrendilek, G. A., Avsar, Y. K., & Evrendilek, F. (2016). Modelling stochastic variability and uncertainty in aroma active compounds of PEF-treated peach nectar as a function of physical and sensory properties, and treatment time. Food Chemistry, 190, 634–642. https://doi.org/10.1016/j.foodchem.2015.06.010

International Journal of Food Science & Technology / Dec 20, 2007

Oksuz, A., Akdemir Evrendilek, G., Calis, M. S., & Ozeren, A. (2007). Production of a dry sausage from African catfish (Clarias gariepinus, Burchell, 1822): microbial, chemical and sensory evaluations. International Journal of Food Science & Technology, 43(1), 166–172. Portico. https://doi.org/10.1111/j.1365-2621.2006.01418.x

International Journal of Food Properties / Nov 02, 2012

Evrendilek, G. A., Altuntas, J., Sangun, M. K., & Zhang, H. Q. (2012). Apricot Nectar Processing by Pulsed Electric Fields. International Journal of Food Properties, 16(1), 216–227. https://doi.org/10.1080/10942912.2010.551307

Sweeteners / May 01, 2012

Evrendilek, G. (2012). Sugar Alcohols (Polyols). In Sweeteners (pp. 45–78). CRC Press. https://doi.org/10.1201/b12065-4

Journal of Food and Nutrition Research / Aug 17, 2014

Kadas, Z., Akdemir Evrendilek, G., & Heper, G. (2014). The Metabolic Effects of Hawthorn Vinegar in Patients with High Cardiovascular Risk Group. Journal of Food and Nutrition Research, 2(9), 539–545. https://doi.org/10.12691/jfnr-2-9-2

Journal of Food Process Engineering / Sep 28, 2011

ALTUNTAŞ, J., AKDEMIR EVRENDILEK, G., SANGUN, M. K., & ZHANG, H. Q. (2011). PROCESSING OF PEACH NECTAR BY PULSED ELECTRIC FIELDS WITH RESPECT TO PHYSICAL AND CHEMICAL PROPERTIES AND MICROBIAL INACTIVATION. Journal of Food Process Engineering, 34(5), 1506–1522. Portico. https://doi.org/10.1111/j.1745-4530.2009.00549.x

Computers and Electronics in Agriculture / Jun 01, 2021

Akdemir Evrendilek, G., Atmaca, B., Bulut, N., & Uzuner, S. (2021). Development of pulsed electric fields treatment unit to treat wheat grains: Improvement of seed vigour and stress tolerance. Computers and Electronics in Agriculture, 185, 106129. https://doi.org/10.1016/j.compag.2021.106129

Dairy Microbiology and Biochemistry / Jul 09, 2014

Primary Biochemical Events During Cheese Ripening. (2014). In Dairy Microbiology and Biochemistry (pp. 148–180). CRC Press. https://doi.org/10.1201/b17297-10

Seed Science and Technology / Apr 01, 2017

Evrendilek, G. A., & Tanasov, I. (2017). Configuring pulsed electric fields to treat seeds: an innovative method of seed disinfection. Seed Science and Technology, 45(1), 72–80. https://doi.org/10.15258/sst.2017.45.1.13

Food Processing Technologies / Jul 29, 2016

Microwave Processing: Impact on Food Product Quality Attributes. (2016). In Food Processing Technologies (pp. 137–180). CRC Press. https://doi.org/10.1201/9781315372365-9

Journal of Nutrition & Food Sciences / Jan 01, 2018

Evrendilek, G. A. (2018). Effects of High Pressure Processing on Bioavaliability of Food Components. Journal of Nutrition & Food Sciences, 08(02). https://doi.org/10.4172/2155-9600.1000676

Dairy Microbiology and Biochemistry / Jul 09, 2014

Non-Thermal Processing of Milk and Milk Products for Microbial Safety. (2014). In Dairy Microbiology and Biochemistry (pp. 336–369). CRC Press. https://doi.org/10.1201/b17297-16

Journal of Food Process Engineering / Dec 14, 2016

Akdemir Evrendilek, G., Celik, P., Agcam, E., & Akyildiz, A. (2016). Assessing impacts of pulsed electric fields on quality attributes and furfural and hydroxymethylfurfural formations in apple juice. Journal of Food Process Engineering, 40(5). Portico. https://doi.org/10.1111/jfpe.12524

International Journal of Morphology / Dec 01, 2010

Kosif, R., Yilmaz, F., Evrendilek, G. A., & Diramali, M. (2010). Histopathological Effects of Aloe barbadensis and Soybean Oil on Rat Liver. International Journal of Morphology, 28(4), 1101–1106. https://doi.org/10.4067/s0717-95022010000400019

Dairy Foods / Jan 01, 2022

Özer, B., & Evrendilek, G. A. (2022). Whey beverages. In Dairy Foods (pp. 117–137). Elsevier. https://doi.org/10.1016/b978-0-12-820478-8.00012-2

Dairy Microbiology and Biochemistry / Jul 09, 2014

Microbiology and Biochemistry of Yogurt and Other Fermented Milk Products. (2014). In Dairy Microbiology and Biochemistry (pp. 181–227). CRC Press. https://doi.org/10.1201/b17297-11

Journal of Nutrition & Food Sciences / Jan 01, 2017

Yilmaz, M., & Evrendilek, G. A. (2017). Impact of the Pulsed Electric Field Treatment on Bioactive Food Compounds: Bioaccessibility and Bioavailability. Journal of Nutrition & Food Sciences, 07(03). https://doi.org/10.4172/2155-9600.1000605

Trends in Food Science & Technology / May 01, 2023

Kışla, D., Gökmen, G. G., Akdemir Evrendilek, G., Akan, T., Vlčko, T., Kulawik, P., Režek Jambrak, A., & Ozogul, F. (2023). Recent developments in antimicrobial surface coatings: Various deposition techniques with nanosized particles, their application and environmental concerns. Trends in Food Science & Technology, 135, 144–172. https://doi.org/10.1016/j.tifs.2023.03.019

International Journal of Food Engineering / Dec 10, 2020

Akdemir Evrendilek, G., Agcam, E., & Akyildiz, A. (2020). Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural. International Journal of Food Engineering, 17(3), 217–226. https://doi.org/10.1515/ijfe-2020-0189

Journal of Food Process Engineering / Jun 09, 2019

Uzuner, S., & Evrendilek, G. A. (2019). Functional responses of cold brewed white tea to high pressure processing. Journal of Food Process Engineering, 42(5). Portico. https://doi.org/10.1111/jfpe.13098

Dairy Microbiology and Biochemistry / Jul 09, 2014

Ustunol, Z. (2014). Dairy Starter Cultures. In Dairy Microbiology and Biochemistry (pp. 39–67). CRC Press. https://doi.org/10.1201/b17297-3

Harran Tarım ve Gıda Bilimleri Dergisi / Sep 19, 2019

ANLI, E. A. (2019). Yenilikçi teknolojilerden prensip ve yasal yönleriyle vurgulu elektrik alan teknolojisi. Harran Tarım ve Gıda Bilimleri Dergisi, 23(3), 354–363. https://doi.org/10.29050/harranziraat.469870

Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bilimleri Dergisi / Dec 26, 2017

Karadoğan, T., Şanlı, A., & Armağan, Ş. (2017). Depolama Sıcaklığı ve Ambalaj Materyallerinin Anason (Pimpinella anisum L.) ve Rezene (Foeniculum vulgare Mill.) Meyvelerinde Uçucu Yağ Oranı ve Bileşenleri Üzerine Etkilerinin Belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bilimleri Dergisi, 337–345. https://doi.org/10.18016/ksudobil.349281

Food Control / Dec 01, 2022

Evrendilek, G. A. (2022). High hydrostatic processing of marinated ground chicken breast: Exploring the effectiveness on physicochemical, textural and sensory properties and microbial inactivation. Food Control, 142, 109258. https://doi.org/10.1016/j.foodcont.2022.109258

Food Research International / Dec 01, 2022

Akdemir Evrendilek, G., Bulut, N., Atmaca, B., & Uzuner, S. (2022). Prediction of Aspergillus parasiticus inhibition and aflatoxin mitigation in red pepper flakes treated by pulsed electric field treatment using machine learning and neural networks. Food Research International, 162, 111954. https://doi.org/10.1016/j.foodres.2022.111954

Handbook of Electroporation / Jan 01, 2017

Evrendilek, G. A. (2017). Pulsed Electric Field Treatment for Beverage Production and Preservation. In Handbook of Electroporation (pp. 2477–2493). Springer International Publishing. https://doi.org/10.1007/978-3-319-32886-7_180

Beverages / Dec 06, 2022

Akdemir Evrendilek, G. (2022). Pulsed Electric Field Processing of Red Wine: Effect on Wine Quality and Microbial Inactivation. Beverages, 8(4), 78. https://doi.org/10.3390/beverages8040078

The EuroBiotech Journal / Oct 01, 2021

Atmaca, B., Akdemir Evrendilek, G., Bulut, N., & Uzuner, S. (2021). Unrevealing the impact of pulsed electric fields (PEF) on cucumber seed vigour and surface disinfection. The EuroBiotech Journal, 5(4), 180–193. https://doi.org/10.2478/ebtj-2021-0027

Propellants, Explosives, Pyrotechnics / Dec 01, 2018

Liquid Fuels as Jet Fuels and Propellants. A Review of their Productions and Applications by Mohammad H. Keshavarz, Nova Science Publishers, Inc., Hauppauge, NY, USA, 2018. (2018). Propellants, Explosives, Pyrotechnics, 43(12), 1302–1302. Portico. https://doi.org/10.1002/prep.201881271

Atatürk Üniversitesi Veteriner Bilimleri Dergisi / Oct 30, 2017

Tekinşen, K. K. (2017). Erzincan Tulum Peyniri. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 218–226. https://doi.org/10.17094/ataunivbd.347980

Journal of Food Safety / Jun 01, 2001

EVRENDILEK, G. A., RICHTER, E. R., & CHISM, G. W. (2001). CONCURRENT DETECTION OF ESCHERICHIA COLI O157:H7 AND SALMONELLA FROM A SINGLE ENRICHMENT IN 24 H. Journal of Food Safety, 21(2), 75–86. Portico. https://doi.org/10.1111/j.1745-4565.2001.tb00308.x

Asya Studies / Mar 29, 2022

YERAL, T. (2022). E. SEMİH YALÇIN, HISTORICAL RESOURCES OF THE REPUBLIC OF TURKEY, BERİKAN PUBLISHING HOUSE, ANKARA, 2010, 476 S., ISBN: 9789758736362. Asya Studies, 6(19), 269–272. https://doi.org/10.31455/asya.1048335

Frontiers in Food Science and Technology / Apr 13, 2023

Akdemir Evrendilek, G., Tanriverdi, H., Demir, I., & Uzuner, S. (2023). Shelf-life extension of traditional licorice root “sherbet” with a novel pulsed electric field processing. Frontiers in Food Science and Technology, 3. https://doi.org/10.3389/frfst.2023.1157649

Food Processing Technologies / Jul 29, 2016

Pulsed Electric Field: Impact on Food Product Attributes. (2016). In Food Processing Technologies (pp. 391–445). CRC Press. https://doi.org/10.1201/9781315372365-17

Journal of Food Protection / Oct 01, 2001

Thayer, D. W., & Boyd, G. (2001). Effect of Irradiation Temperature on Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus. Journal of Food Protection, 64(10), 1624–1626. https://doi.org/10.4315/0362-028x-64.10.1624

DESALINATION AND WATER TREATMENT / Jan 01, 2023

Benjelloun, M., Miyah, Y., Evrendilek, G. A., El Ouali Lalami, A., Demir, I., Atmaca, B., Ssouni, S., Lairini, S., & Bouslamti, R. (2023). Synergistic effect of coupling ozonation/adsorption system for toxic dye efficient removal: chemometric optimization by Box Behnken response surface methodology. DESALINATION AND WATER TREATMENT, 306, 220–235. https://doi.org/10.5004/dwt.2023.29821

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables / Jan 01, 2020

Evrendilek, G. A. (2020). Garlic. In Nutritional Composition and Antioxidant Properties of Fruits and Vegetables (pp. 89–105). Elsevier. https://doi.org/10.1016/b978-0-12-812780-3.00006-4

El-Cezeri Fen ve Mühendislik Dergisi / Sep 30, 2019

TEZEL, G. B., UZUNER, S., & Akdemir Evrendilek, G. (2019). Jelatin ve Karagenan Karışımlarının reolojik ve yapısal analizleri. El-Cezeri Fen ve Mühendislik Dergisi. https://doi.org/10.31202/ecjse.555108

Handbook of Food Processing / Oct 22, 2015

- Pulsed Electric Fields. (2015). In Handbook of Food Processing (pp. 492–531). CRC Press. https://doi.org/10.1201/b19397-20

Journal of Food Safety / Feb 01, 2008

RATANATRIWONG, P., EVRENDILEK, G. A., & ZHANG, Q. H. (2008). PULSED ELECTRIC FIELD PROCESSING OF FORMULATED RICE PUDDING. Journal of Food Safety, 28(1), 126–141. Portico. https://doi.org/10.1111/j.1745-4565.2007.00100.x

Food Microbiology / Dec 01, 2002

Lourens-Hattingh, A., & Viljoen, B. C. (2002). Survival of dairy-associated yeasts in yoghurt and yoghurt-related products. Food Microbiology, 19(6), 597–604. https://doi.org/10.1006/fmic.2002.0515

Foods / Jul 28, 2023

Atmaca, B., Demiray, M., Akdemir Evrendilek, G., Bulut, N., & Uzuner, S. (2023). High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension. Foods, 12(15), 2876. https://doi.org/10.3390/foods12152876

Non-thermal Food Processing Operations / Jan 01, 2023

Akdemie Evrendilek, G. (2023). Principles of high pressure processing and its equipment. In Non-thermal Food Processing Operations (pp. 301–318). Elsevier. https://doi.org/10.1016/b978-0-12-818717-3.00010-x

Food Bioactive Ingredients / Jan 01, 2022

Evrendilek, G. A. (2022). Influence of High Pressure Processing on Food Bioactives. In Retention of Bioactives in Food Processing (pp. 467–485). Springer International Publishing. https://doi.org/10.1007/978-3-030-96885-4_15

Journal of Electrostatics / Jun 01, 2024

Çoban, M., Türker, D. N., Fidan, M., & Akdemir Evrendilek, G. (2024). Extraction efficacy of newly designed electric fields on red beetroot samples. Journal of Electrostatics, 129, 103919. https://doi.org/10.1016/j.elstat.2024.103919

Ozone: Science & Engineering / May 16, 2023

Akdemir Evrendilek, G. (2023). Ozone Processing of Corn Grains: Effect on Seed Vigor and Surface Disinfection. Ozone: Science & Engineering, 46(2), 163–173. https://doi.org/10.1080/01919512.2023.2213252

Dec 02, 2023

Evrendilek, G. A., Demir, İ., & Karakaya, N. (2023). Valorization of Egg Shell Membrane as Protein Source in Soft Gel Capsules. https://doi.org/10.21203/rs.3.rs-3598506/v1

Food Science and Technology International / Apr 25, 2022

Akdemir Evrendilek, G., Bodruk, A., Eker, M. E., & Acar, F. (2022). Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation. Food Science and Technology International, 29(5), 501–509. https://doi.org/10.1177/10820132221096900

CLEAN – Soil, Air, Water / Aug 17, 2022

Akdemir Evrendilek, G., Bulut, N., & Uzuner, S. (2022). Assessing Edible Composite Film Polymer from Potato Industry Effluent under High Hydrostatic Pressure and Its Antimicrobial Properties. CLEAN – Soil, Air, Water, 50(11). Portico. https://doi.org/10.1002/clen.202100406

Vegetos / Aug 03, 2021

El amrani, S., Sanae, L., Ez zoubi, Y., Evrendilek, G. A., Mouhcine, F., Hicham, K., Rabia, B., & Abdelhakim, E. O. L. (2021). Combined antibacterial effect of Origanum compactum and Mentha piperita (Lamiaceae) essential oils against ATCC Escherichia coli and Staphylococcus aureus. Vegetos, 35(1), 74–82. https://doi.org/10.1007/s42535-021-00276-0

Turkish Journal of Food and Agriculture Sciences / Dec 30, 2021

AKDEMİR EVRENDİLEK, G., BODRUK, A., & ACAR, F. (2021). Efficacy of a pilot-scale ultrasonication system for pasteurization of milk. Turkish Journal of Food and Agriculture Sciences, 3(2), 50–55. https://doi.org/10.53663/turjfas.996406

International Journal of Agriculture Environment and Food Sciences / Dec 15, 2021

AKDEMİR EVRENDİLEK, G., BULUT, N., & UZUNER, S. (2021). Edible Film Production from Effluents of Potato Industry Incorporated with Origanum onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure. International Journal of Agriculture Environment and Food Sciences, 5(4), 580–591. https://doi.org/10.31015/jaefs.2021.4.18

Journal of Food Processing and Preservation / May 21, 2021

Ates, C., Akdemir Evrendilek, G., & Uzuner, S. (2021). High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension. Journal of Food Processing and Preservation, 45(7). Portico. https://doi.org/10.1111/jfpp.15598

Journal of Food Processing and Preservation / Apr 03, 2021

Akdemir Evrendilek, G., Bakay, S., & Uzuner, S. (2021). High pressure processing of licorice drink with respect to quality characteristics, microbial inactivation, and shelf‐life extension. Journal of Food Processing and Preservation, 45(5). Portico. https://doi.org/10.1111/jfpp.15465

Journal of Food Safety / Sep 14, 2020

Bulut, N., Atmaca, B., Akdemir Evrendilek, G., & Uzuner, S. (2020). Potential of pulsed electric field to control <scp>Aspergillus parasiticus</scp>, aflatoxin and mutagenicity levels: Sesame seed quality. Journal of Food Safety, 40(6). Portico. https://doi.org/10.1111/jfs.12855

Journal of Food Processing and Preservation / Aug 04, 2020

Akdemir Evrendilek, G., & Kanar Uzun, K. (2020). Effects of ozonation, alkaline ionized water, and their combination on surface disinfection and shelf life extension of tomatoes. Journal of Food Processing and Preservation, 44(10). Portico. https://doi.org/10.1111/jfpp.14792

Journal of the Science of Food and Agriculture / Dec 28, 2019

Akdemir Evrendilek, G., Keskin, E., & Golge, O. (2019). Interaction and multi‐objective effects of multiple non‐thermal treatments of sour cherry juice: pesticide removal, microbial inactivation, and quality preservation. Journal of the Science of Food and Agriculture, 100(4), 1653–1661. Portico. https://doi.org/10.1002/jsfa.10178

Journal of the Science of Food and Agriculture / Feb 11, 2019

Evrendilek, G. A., Karatas, B., Uzuner, S., & Tanasov, I. (2019). Design and effectiveness of pulsed electric fields towards seed disinfection. Journal of the Science of Food and Agriculture, 99(7), 3475–3480. Portico. https://doi.org/10.1002/jsfa.9566

LWT / May 01, 2019

Evrendilek, G. A., & Ozdemir, P. (2019). Effect of various forms of non-thermal treatment of the quality and safety in carrots. LWT, 105, 344–354. https://doi.org/10.1016/j.lwt.2019.02.031