Pulsed Electric Field Processing of Red Wine: Effect on Wine Quality and Microbial Inactivation by Gulsun Akdemir Evrendilek

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Shelf-life extension of traditional licorice root “sherbet” with a novel pulsed electric field processing by Gulsun Akdemir Evrendilek, Hakan Tanriverdi, Irem Demir, Sibel Uzuner

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High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension by Bahar Atmaca, Merve Demiray, Gulsun Akdemir Evrendilek, Nurullah Bulut, Sibel Uzuner

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Recent Advances in Adsorption Kinetic Models: Their Application to Dye Types by Mohammed Benjelloun, Youssef Miyah, Gulsun Akdemir Evrendilek, Farid Zerrouq, Sanae Lairini

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