| 1 |
Experimental investigation of the effect of conveyor movement and sample's vertical position on radio frequency tempering of frozen beef
Palazoglu TK, Miran W
Journal of Food Engineering, 219, 71, 2018 |
| 2 |
Finite element modeling of continuous-flow microwave heating of fluid foods and experimental validation
Tuta S, Palazoglu TK
Journal of Food Engineering, 192, 79, 2017 |
| 3 |
Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies
Yildiz HG, Palazoglu TK, Miran W, Kocadagli T, Gokmen V
Journal of Food Engineering, 197, 17, 2017 |
| 4 |
Radio-frequency thawing of food products - A computational study
Uyar R, Bedane TF, Erdogdu F, Palazoglu TK, Farag KW, Marra F
Journal of Food Engineering, 146, 163, 2015 |
| 5 |
Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries
Tuta S, Palazoglu TK, Gokmen V
Journal of Food Engineering, 97(2), 261, 2010 |
| 6 |
Simulation of heat transfer for solid-liquid food mixtures in cans and model validation under pasteurization conditions
Kiziltas S, Erdogdu F, Palazoglu TK
Journal of Food Engineering, 97(4), 449, 2010 |
| 7 |
Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio
Gokmen V, Palazoglu TK
Journal of Food Engineering, 93(2), 172, 2009 |
| 8 |
Determination of heat and mass transfer parameters during frying of potato slices
Yildiz A, Palazoglu TK, Erdogdu F
Journal of Food Engineering, 79(1), 11, 2007 |
| 9 |
Analysis of mass transfer parameters (changes in mass flux, diffusion coefficient and mass transfer coefficient) during baking of cookies
Demirkol E, Erdogdu F, Palazoglu TK
Journal of Food Engineering, 72(4), 364, 2006 |
| 10 |
Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries
Gokmen V, Palazoglu TK, Senyuva HZ
Journal of Food Engineering, 77(4), 972, 2006 |
