Taner BAYSAL
Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Teknolojisi Anabilim Dalı
Research areas: Engineering and Technology, Food Engineering, Food Technology, Food Processing (pasteurisation, sterilisation, refrigeration, lyophilisation, etc.), Fruits, Vegetables and Nuts, Natural Sciences, Agriculture, Agricultural Sciences, Life Sciences, Chemical Engineering and Technology
Publications
- Mandarin Juice Powder Production by Foam Mat Drying: Optimization and Determination of Drying Kinetics (2026)
- Changes in the Quality of Dried Vacuum-Infused Strawberries Enriched with Encapsulated Pomegranate Peel Extract During Storage (2025)
- Natural Preservation Strategy for Green Olives: Effects of Thyme Oil-Enriched Chitosan Edible Films on Physicochemical, Microbiological, and Sensory Attributes (2025)
- Characterization of chitosan films incorporating thyme oil and its effect on black olives (2025)
- The influence of ultrasound on bioactive compounds in hazelnut milk production (2025)
- Decontamination of ochratoxin A from raisins by different processes: evaluation of efficiency and quality attributes (2024)
- New and Emerging Technologies in Fruit-Based Confectionery Products (2024)
- Hurda İncirden Gluconacetobacter xylinus ile Mikrobiyal Selüloz Üretimi (2023)
- Combined use of vacuum impregnation and encapsulation technologies for phenolic enrichment of strawberries (2023)
- Effect Of High-Intensity Pulsed Light Technology On Aflatoxin Degradation And Some Quality Parameters In Dried Figs (2022)
- Novel Approaches for Probiotic Encapsulation and R&D perspectives in designing functional fruit-based products (2022)
- Farklı Üretim Teknikleri ve Tatlandırıcı İlavesi ile Üretilmiş Gilaburu Pestillerinin Bazı Kalite Özelliklerinin İncelenmesi (2022)
- Pesticide Removal from Fruits by Traditional and Innovative Non-Thermal Technologies: Current Applications and Future Perspectives (2022)
- Effects Of Washing, Ozone and Pulsed Light Treatments on Ochratoxin-A Reduction in Raisins (2022)
- Decontamination of frozen cherries by innovative light-based technologies: Assessment of microbial inactivation and quality changes (2022)
- Beta-Glucan as a Novel Functional Fiber: Functional Properties, Health Benefits and Food Applications (2022)
- Decontamination of Fruit Juices by Combination of High Intensity Pulsed Light and Other Nonthermal Technologies (2022)
- Development of intermediate‐moisture apricot with impregnation ofBacillus coagulansGBI‐30 6086 as a functional snack: Quality assessment during storage (2022)
- Investigating the Effects of Electroplasmolysis Pretreatment and Ultrasound Assisted Blanching on the Quality of Pumpkin Candy (2021)
- Investigating the thermal resistance of B. coagulans in the thyme oleoresin added tomato soup (2021)
- Ginkgo biloba Bitki Ekstraktı ile Muamele Edilmiş Kayısıların Yapay Yolla Kurutulması ve Kalite Özelliklerinin Belirlenmesi (2021)
- Determination of Quality Changes of Sultaniye Grapes Dried by Vacuum Microwave Dryer (2021)
- Applications of Multiple Emulsions in Food Industry: Structure, Characterization, and Determination of Stability (2021)
- Cold Plasma Technology in Food Industry: Current Applications and Future Perspectives (2021)
- Effects of microwave pasteurization on the thermal resistance of Zygosaccharomyces rouxii and on the physicochemical properties of organic intermediate moisture raisin (2021)
- Inactivation of Zygosaccharomyces rouxii in organic intermediate moisture apricot and fig by microwave pasteurization (2021)
- Dondurarak Muhafazada Yeni Teknolojilerin Kullanımı ve Kaliteye Etkileri (2020)
- Farklı Tuzlarla Kurutulmuş Domatesin Bazı Kalite Özelliklerinin İncelenmesi (2020)
- Effects of Freezing Rate on The Quality of Cherry Tomatoes (2020)
- Ilımlı Elektrik Alan ve Ultrases Ön İşlemlerinin Mikrodalga ve Derin Yağda Kızartma Teknikleriyle Üretilen Havuç Cipslerinin Renk ve Nem İçeriği Üzerine Etkisi (2020)
- Investigating the thermal resistance of B. coagulans in the thyme oleoresin added tomato soup (2020)
- The effects of the novel home freezing system on microstructure, color, antioxidant activity, and microbiological properties of strawberries (2020)
- Effects of Hydroxypropyl Methylcellulose Film Incorporated with Carvacrol and Its Nanoemulsion on the Quality of Grapes (2020)
- Heat Treatment Applications in the Food Industry and Microwave Pasteurization as an Example (2019)
- Microwave heat applications in fruit and vegetable technology (2019)
- Optimization of process conditions for vacuum microwave drying of lemon peel by response surface methodology: Quality characteristics and volatile compounds (2019)
- Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit (2019)
- Effects of thyme, basil, and garlic oleoresins on the thermal resistance of Bacillus coagulans in tomato sauce (2019)
- Production of prebiotic 6-kestose using Zymomonas mobilis levansucrase in carob molasses and its effect on 5-HMF levels during storage. (2019)
- The impacts of microwave thawing on the quality properties of the concentrated apricot juice (2018)
- Ultrasound as a pretreatment for drying of garlic slices in microwave (2018)
- EFFECT OF MICROWAVE HEATING ON THE YIELD AND QUALITY OF RED BELL PEPPER PUREE (2018)
- Effect of a Continuous Flow High Intensity Pulsed Light Process on Inactivation of Alicyclobacillus Acidoterrestris in Clear Quince Juice (2018)
- Performance evaluation of thin layer-continuous flow high intensity pulse light system used for inactivation of Alicyclobacillus acidoterrestris in apple juice (2018)
- Inactivation of Alicyclobacillus acidoterrestris in apple juice using a combined treatment of a thin layer-continuous flow high intensity pulsed light reinforced by mild electric field and essential oil nanoemulsions (2018)
- Adulteration analysis of pomegranate juice (2018)
- Biogas and Biomethane production from fruit and vegetable waste (2018)
- THE IMPACTS OF MICROWAVE THAWING ON THE QUALITY PROPERTIES OF THE CONCENTRATED APRICOT JUICE (2018)
- Ultrasound assisted osmotic dehydration of persimmon. (2018)
- Performance evaluation of thin layer-continuous flow high intensity pulsed light system used for inactivation of Alicyclobacillus acidoterrestris in apple juice (2018)
- Nar Ürünleri ve Üretimi (2018)
- Inactivation of Alicyclobacillus acidoterrestris in apple and quince juice using a combined treatment of a thin layer-continuous flow high intensity pulsed light reinforced by mild electric field and essential oil nanoemulsions (2018)
- Inactivation of Alicyclobacillus acidoterrestris in apple juice using a combined treatment of a thin layer-continuous flow high intensity pulsed light reinforced by mild electric field and essential oil nanoemulsions (2018)
- Drying of Orange (Citrus sinensis) Slices Using Vacuum Infrared:Effects on drying kinetics and quality attributes (2018)
- Recent advances about recovery of valuable compounds from fruit and vegetable wastes by supercritical fluid extraction (2018)
- Synthesis of fructooligosaccharides (FOS) in apple nectar and carob syrup by Zymomonas mobilis levansucrase: Effect of FOS content on quality characteristics (2018)
- Concentration of Orange Juice by Vacuum Microwave Evaporator (2018)
- EFFECT OF MICROWAVE HEATING ON THE YIELD AND QUALITY OF RED BELL PEPPER PUREE (2018)
- Effect of freezing rate and storage time on quality parameters of strawberry frozen in modified and home type freezer (2018)
- Ultrasound as pretreatment for drying garlic slices in microwave. (2018)
- Kekik, fesleğen ve sarımsak oleoresinlerinin domates sosunda B. coagulans bakterisine antimikrobiyal etkilerinin belirlenmesi (2018)
- Current applications for non-thermal pasteurization of fruit juices with light technologies and evaluation the quality characteristics (2018)
- Inactivation of Alicyclobacillus acidoterrestris in apple juice by pulsed lightin a continuous flow system (2018)
- Emerging technologies for vaccum impregnation treatment (2018)
- Microwave heat applications in fruit and vegetable technology. (2018)
- Performance evaluation of thin layer-continuous flow high intensity pulsed light system used for inactivation of Alicyclobacillus acidoterrestris in apple juice (2018)
- THE EFFECT OF VISIBLE LIGHT TREATMENTSON QUALITY and SHELF LIFE of FRUIT and VEGETABLES (2018)
- Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques (2018)
- Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer (2018)
- EFFECT OF MICROWAVE HEATING ON THE YIELD AND QUALITY OF RED BELL PEPPER PUREE (2018)
- Kekik Oleoresiniyle Zenginleştirilmiş Domates Çorbasının Isıl İşlem Koşullarının ve Kalitesinin Belirlenmesi (2017)
- The Effects of Drying Technique Assisted by Electroplasmolysis of Onion Powder Quality (2017)
- DRYING OF ORANGE PEEL USING VACUUM INFRARED (2017)
- Chitosan as a novel clarifying agent on clear apple juice production: Optimization of process conditions and changes on quality characteristics (2017)
- Production of fructooligosacchharide containing fruit juices using Z. mobilis levansucrase (2017)
- Antimicrobial effects of thyme oleoresin against B. coagulans. (2017)
- The effects of drying technique assisted by electroplasmolysis of onion powder quality (2017)
- EFFECTS OF DRYING TECHNIQUES ON SOME QUALITY PROPERTIES AND LIMONENE CONTENT OF ORANGE PEEL (2017)
- Effects of edible hydroxypropyl methlycelluso film incorporated with carvacrol nanoemulsion on shelf life of table grapes (2017)
- Concentration of apple juice by vacuum microwave evaporator and in comparison to rotary evaporator (2017)
- Combined use of continuous flow high intensity pulsed light and essential oil nanoemulsions against Alicyclobacillus acidoterrestris in apple juice (2017)
- Microwave Bleaching Treatments on Polyphenoloxidase and Peroxidase Activity of Artichoke (2017)
- OPTIMIZATION OF DRYING PROCESS PARAMETERS FOR FRUITS AND VEGETABLES (2017)
- Extraction of Phenolic Compounds from Pomegranate Wastes. (2017)
- Dondurulmuş Meyve ve Sebzelerin Mikrodalga ile Çözündürülmesi (2017)
- Effects of Electroplasmolysis pretreatments on Drying of Kiwifrut (2017)
- IDENTIFICATION OF VOLATILE COMPOUNDS OF FREEZE DRIED LEMON (CITRUS LEMON) PEEL (2017)
- Investigation of the effect of different drying methods on quality characteristics of dried tomatoes: a review (2017)
- Monascus Küflerinin Kolesterol ve Tansiyon Düşürücü Fonksiyonel İçecek Yapımında Kullanılması (2017)
- INVESTIGATION OF ALTERNATIVE DIETARY FIBER SOURCESAND PRODUCTION OF DIETARY FIBER (2017)
- Decontamination of fresh-cut cucumber slices by a combination of a modified chitosan coating containing carvacrol nanoemulsions and pulsed light (2017)
- Concentration of apple juice using a vacuum microwave evaporator as a novel technique: Determination of quality characteristics (2017)
- Changes in the Quality of Black Mulberry and Blueberry Sherbets During Storage (2017)
- Levansukraz Enzimi ile Kalorisi Azaltılmış Fonksiyonel Gıda Ürünlerinin Üretimi (2017)
- Effect of Microwave Heating on the Yield and Quality of Red Bell Pepper Puree (2016)
- Oleoresinler ve Gıda Teknolojisinde Kullanımı (2016)
- Effect of Microwave Heating on the Yield and Quality of Red Bell Pepper Puree (2016)
- Femente Pancar Suyu Tozunun Püskürtmeli ve Valsli Kurucu ile Üretimi (2016)
- INACTIVATION EFFECT OF MICROWAVE HEATING ON PECTIN METHYLESTERASE IN ORANGE JUICE (2016)
- Concentration of Apple Juice by Vacuum Microwave Evaporator and in Comparison with Rising Film Evaporator (2016)