Murat O. Balaban
Affiliations: | University of Florida, Gainesville, Gainesville, FL, United States |
Area:
Food Science and Technology Agriculture, Microbiology BiologyGoogle:
"Murat Balaban"Children
Sign in to add traineeFerruh Erdogdu | grad student | 2000 | UF Gainesville |
Figen Korel | grad student | 2000 | UF Gainesville |
Necla Demir | grad student | 2002 | UF Gainesville |
Roger Darros-Barbosa | grad student | 2003 | UF Gainesville |
Asli Z. Odabasi | grad student | 2003 | UF Gainesville |
Haoxian Zhang | grad student | 2003 | UF Gainesville |
Gillian Folkes | grad student | 2004 | UF Gainesville |
Randy A. Clements | grad student | 2006 | UF Gainesville |
Sibel Damar | grad student | 2006 | UF Gainesville |
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Publications
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Şengör GFÜ, Balaban MO, Ceylan Z, et al. (2018) Determination of shelf life of gilthead seabream (Sparus aurata) with time temperature indicators Journal of Food Processing and Preservation. 42 |
Duong T, Balaban M, Perera C, et al. (2015) Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree. Journal of Food Science. 80: E2478-85 |
Bi X, Hemar Y, Balaban MO, et al. (2015) The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree. Ultrasonics Sonochemistry. 27: 567-75 |
Liu P, Balaban MO. (2015) Quantification of visual characteristics of whipped cream by image analysis and machine vision: method development. Journal of Food Science. 80: E750-8 |
Alçiçek Z, Balaban MÖ. (2015) Characterization of green lipped mussel meat. Part II: Changes in physical characteristics as a result of brining and liquid smoke application Journal of Aquatic Food Product Technology. 24: 15-30 |
Alçiçek Z, Balaban MÖ. (2015) Characterization of green shelled mussel meat. Part I: Quantification of color changes during brining and liquid smoke application using image analysis Journal of Aquatic Food Product Technology. 24: 2-14 |
Ma X, Balaban MO, Zhang L, et al. (2014) Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality. Journal of Food Science. 79: E1528-34 |
Ortuño C, Balaban M, Benedito J. (2014) Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide Journal of Supercritical Fluids. 90: 18-26 |
Balaban MO, Duong T. (2014) Dense Phase Carbon Dioxide Research: Current Focus and Directions Agriculture and Agricultural Science Procedia. 2: 2-9 |
Ramírez-Rodrigues MM, Plaza ML, Ferrentino G, et al. (2013) Effect of dense phase carbon dioxide processing on microbial stability and physicochemical attributes of hibiscus sabdariffa beverage Journal of Food Process Engineering. 36: 125-133 |