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Food Research International (Ottawa, Ont.)|May 22, 2017
Vulnerability of global food production to extreme climatic eventsF Yeni, H AlpasJournal of Food Science|November 13, 2007
A comparative study on the effects of glucose monohydrate, hot water, and sodium pyrophosphate on quality parameters and microbial flora of deboned and matured brisketU Gögüs, F Bozoglu, H AlpasCritical Reviews in Food Science and Nutrition|November 20, 2015
Most Common Foodborne Pathogens and Mycotoxins on Fresh Produce: A Review of Recent OutbreaksF Yeni, S Yavaş, H Alpas, et al.Acta Biologica Hungarica|April 22, 2009
Thermal inactivation kinetics of Lactococcus lactis subsp. lactis bacteriophage pll98-22Pinar Sanlibaba, S Buzrul, Nefise Akkoç, et al.Journal of Food Science|November 22, 2008
Image analysis based quantification of bacterial volume change with high hydrostatic pressureM Pilavtepe-Celik, M O Balaban, H Alpas, et al.Applied and Environmental Microbiology|September 3, 1999
Variation in resistance to hydrostatic pressure among strains of food-borne pathogensH Alpas, N Kalchayanand, F Bozoglu, et al.Pageof 1