Author

Sevcan Unluturk

Associate Professor of Food Engineering, Izmir Institute of Technology - Cited by 1,424 - Food Processing - nonthermal technologies - rheology - UV irradiation - modeling

Biography

Doctor Sevcan Unluturk in Izmir Institute of Technology,Food Engineering Department, Izmir, Turkey. One of his renowned works are “Capillary Dynamolysis Image Discrimination Using Neural Networks” has been disseminated to the widest audience of experts; and thus increased in readership, citations and altmetric score.
Title
Cited by
Year
Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation
S Unluturk, MR Atılgan, AH Baysal, MS UnluturkInternational Journal of Food Microbiology 142 (3), 341-347, 2010201
119
2010
Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: Multivariate statistical approach
Z Kaya, S Yıldız, S ÜnlütürkInnovative Food Science & Emerging Technologies 29, 230-239, 2015201
102
2015
UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices
AH Baysal, C Molva, S UnluturkInternational journal of food microbiology 166 (3), 494-498, 2013201
95
2013
Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice
MP Akgün, S ÜnlütürkInternational journal of food microbiology 260, 65-74, 2017201
78
2017
Microbial safety and shelf life of UV‐C treated freshly squeezed white grape juice
S Unluturk, MR AtilganJournal of food science 80 (8), M1831-M1841, 2015201
66
2015
The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice
B Hakguder Taze, S Unluturk, S Buzrul, H AlpasJournal of food science and technology 52, 1000-1007, 2015201
54
2015
Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing
S Yildiz, PR Pokhrel, S Unluturk, GV Barbosa-CánovasInnovative food science & emerging technologies 57, 102195, 2019201
52
2019
Processing of clear and turbid grape juice by a continuous flow UV system
Z Kaya, S UnluturkInnovative Food Science & Emerging Technologies 33, 282-288, 2016201
50
2016
Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes
S Yildiz, PR Pokhrel, S Unluturk, GV Barbosa-CánovasFood Research International 140, 110040, 2021202
38
2021
Uv‐c irradiation of freshly squeezed grape juice and modeling inactivation kinetics
S Unluturk, MR AtilganJournal of Food Process Engineering 37 (4), 438-449, 2014201
32
2014
Effects of ultraviolet-light emitting diodes (UV-LEDs) on microbial inactivation and quality attributes of mixed beverage made from blend of carrot, carob, ginger, grape and …
G Baykuş, MP Akgün, S UnluturkInnovative Food Science & Emerging Technologies 67, 102572, 2021202
26
2021
Effect of postharvest UV-C treatment on the microbial quality of ‘Şalak’apricot
BH Taze, S UnluturkScientia Horticulturae 233, 370-377, 2018201
24
2018
Changes in quality characteristics of strawberry juice after equivalent high pressure, ultrasound, and pulsed electric fields processes
S Yildiz, PR Pokhrel, S Unluturk, GV Barbosa-CánovasFood Engineering Reviews 13, 601-612, 2021202
22
2021
Evaluation of orange peel, an industrial waste, for the production of Aspergillus sojae polygalacturonase considering both morphology and rheology effects
N Göğüş, BH Taze, H Demir, C Tari, S Ünlütürk, MF LahoreTurkish Journal of Biology 38 (4), 537-548, 2014201
19
2014
Milk fat substitution by microparticulated protein in reduced-fat cheese emulsion: The effects on stability, microstructure, rheological and sensory properties
M Urgu, A Türk, S Ünlütürk, F Kaymak-Ertekin, N KocaFood science of animal resources 39 (1), 23, 2019201
18
2019
Differential scanning calorimetry as a tool to detect antibiotic residues in ultra high temperature whole milk
Ö Yildiz, S UnluturkInternational journal of food science & technology 44 (12), 2577-2582, 2009200
17
2009
Pasteurization of verjuice by UV‐C irradiation and mild heat treatment
Z Kaya, S UnluturkJournal of Food Process Engineering 42 (5), e13131, 2019201
16
2019
UV disinfection of some of the fruit juices
B HakgüderPQDT-Global, 2009200
15
2009
Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage
Z Kaya, S Unluturk, O Martin-Belloso, R Soliva-FortunyInnovative Food Science & Emerging Technologies 66, 102517, 2020202
14
2020
Effects of fat reduction on the stability, microstructure, rheological and color characteristics of white-brined cheese emulsion with different emulsifying salt amounts
M Urgu, S Unluturk, N KocaKorean journal for food science of animal resources 38 (5), 866, 2018201
11
2018

Referred From: https://scholar.google.com/citations?hl=en&user=dB7EUzEAAAAJ

Cited by
Citations 1424
h-index 19
i10-index 30
Open Access Journals