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Journal of Food Science|May 4, 2011
Velocity and temperature field characteristics of water and air during natural convection heating in cansFerruh Erdogdu, Mustafa TutarJournal of Food Science|June 20, 2012
Numerical evaluation of spherical geometry approximation for heating and cooling of irregular shaped food productsRahmi Uyar, Ferruh ErdogduCritical Reviews in Food Science and Nutrition|September 22, 2020
Radio frequency processing and recent advances on thawing and tempering of frozen food productsYvan Llave, Ferruh ErdogduCritical Reviews in Food Science and Nutrition|March 12, 2020
A comprehensive review on recent developments of radio frequency treatment for pasteurizing agricultural productsLihui Zhang, Ruange Lan, Beihua Zhang, et al.Food Research International (Ottawa, Ont.)|May 5, 2026
Quality and safety of reformulated tomato products processed by continuous heat and UV-C pasteurizationRose Daphnee Tchonkouang, Ferruh Erdogdu, Maria Dulce Antunes, et al.Journal of Food Science|January 20, 2025
Dry ice sublimation: A computational study with experimental validation for the effects of geometryFerruh Erdogdu, Kimberly Hafner, Ozan Altin, et al.Food Microbiology|September 1, 2025
An insight of oil protection theory: Survival, structural and metabolic adaptation of Salmonella enterica Enteritidis Phage Type 30 in three triglyceridesHuan Zhao, Rui Sun, Shidi Cao, et al.Nature Food|April 28, 2023
Computer-aided food engineeringAshim Datta, Bart Nicolaï, Olivier Vitrac, et al.Journal of Food Science|January 20, 2022
Hot air-assisted radio frequency drying of apricots: Mathematical modeling study for process designHuseyin Topcam, Fahrettin Gogus, Hatice Neval Ozbek, et al.Foods (Basel, Switzerland)|January 7, 2021
Modelling Processes and Products in the Cereal ChainOtilia Carvalho, Maria N Charalambides, Ilija Djekić, et al.Pageof 1