| Use of Weibull frequency distribution model to describe the inactivation of Alicyclobacillus acidoterrestris by high pressure at different temperatures S Buzrul, H Alpas, F Bozoglu Food Research International 38 (2), 151-157, 2005 | 154 | 2005 |
| Modeling the synergistic effect of high pressure and heat on inactivation kinetics of Listeria innocua: a preliminary study S Buzrul, H Alpas FEMS Microbiology Letters 238 (1), 29-36, 2004 | 148 | 2004 |
| Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure S Buzrul, H Alpas, A Largeteau, G Demazeau International Journal of Food Microbiology 124 (3), 275-278, 2008 | 131 | 2008 |
| Modeling inactivation kinetics of food borne pathogens at a constant temperature S Buzrul, H Alpas LWT-Food Science and Technology 40 (4), 632-637, 2007 | 112 | 2007 |
| High hydrostatic pressure treatment of beer and wine: A review S Buzrul Innovative Food Science & Emerging Technologies 13, 1-12, 2012 | 111 | 2012 |
| The effect of different high pressure conditions on the quality and shelf life of cold smoked fish N Erkan, G Üretener, H Alpas, A Selçuk, Ö Özden, S Buzrul Innovative Food Science & Emerging Technologies 12 (2), 104-110, 2011 | 100 | 2011 |
| Use of the Weibull model for lactococcal bacteriophage inactivation by high hydrostatic pressure MD Avsaroglu, S Buzrul, H Alpas, M Akcelik, F Bozoglu International Journal of Food Microbiology 108 (1), 78-83, 2006 | 84 | 2006 |
| Modeling high pressure inactivation of Escherichia coli and Listeria innocua in whole milk S Buzrul, H Alpas, A Largeteau, G Demazeau European Food Research and Technology 227, 443-448, 2008 | 75 | 2008 |
| Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus) N Erkan, G Üretener, H Alpas, A Selçuk, Ö Özden, S Buzrul Food and Bioprocess Technology 4, 1322-1329, 2011 | 70 | 2011 |
| A suitable model of microbial survival curves for beer pasteurization S Buzrul LWT-Food Science and Technology 40 (8), 1330-1336, 2007 | 67 | 2007 |
| Türkiye’de alkollü içki tüketimi S Buzrul Journal of Food and Health Science 2 (3), 112-122, 2016 | 65* | 2016 |
| The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice BH Taze, S Unluturk, S Buzrul, H Alpas Journal of Food Science and Technology 52 (2), 1000-1007, 2015 | 62 | 2015 |
| Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment S Buzrul, H Alpas, A Largeteau, F Bozoglu, G Demazeau Journal of Food Engineering 85 (3), 466-472, 2008 | 59 | 2008 |
| Development of a new mathematical model for inactivation of Escherichia coli O157: H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water M Pilavtepe-Çelik, S Buzrul, H Alpas, F Bozoğlu Journal of Food Engineering 90 (3), 388-394, 2009 | 49 | 2009 |
| Thermal and chemical inactivation of lactococcal bacteriophages S Buzrul, P Öztürk, H Alpas, M Akcelik LWT-Food Science and Technology 40 (10), 1671-1677, 2007 | 45 | 2007 |
| Bağcılığın geliştirilmesi yöntemleri ve üretim hedefleri G Söylemezoğlu, B Kunter, M Akkurt, M Sağlam, A Ünal, S Buzrul, ... Türkiye Ziraat Mühendisliği VIII. Teknik Kongresi, 12-16, 2015 | 42 | 2015 |
| Effect of high hydrostatic pressure on quality parameters of lager beer S Buzrul, H Alpas, F Bozoglu Journal of the Science of Food and Agriculture 85 (10), 1672-1676, 2005 | 42 | 2005 |
| Reassessment of thin-layer drying models for foods: A critical short communication S Buzrul Processes 10 (1), 118, 2022 | 40 | 2022 |
| Multi-pulsed high hydrostatic pressure inactivation of microorganisms: A review S Buzrul Innovative Food Science & Emerging Technologies 26, 1-11, 2014 | 37 | 2014 |
| Inhibition and eradication of Salmonella Typhimurium biofilm using P22 bacteriophage, EDTA and nisin FN Yüksel, S Buzrul, M Akçelik, N Akçelik Biofouling 34 (9), 1046-1054, 2018 | 36 | 2018 |
Hami AlpasPROF. DR. at FOOD ENG. DEPT. (MBA) - METU - TURKEY在 metu.edu.tr 的电子邮件经过验证
