Academic Staff Roster includes academic activity information for 2017 and before; therefore the visible titles of faculty members may not be up to date. Academic activity information for 2018 and onwards can be tracked through AVESIS (Academic Data Management System).

Prof.Dr. HAMİ ALPAS
FACULTY OF ENGINEERING
PublicationsResearchMembership & Awards
E-mail :  
Url :  http://fde.metu.edu.tr/prof-hami-alpas
Phone :  +90312210 5618
Fax :  +903122102767
Address :
 

Education

  Bachelor's, Middle East Technical University, Food Eng.
  Master's, Middle East Technical University, Food Eng.
  Master's, Middle East Technical University, Management
  Doctorate, Middle East Technical University, Food Eng.

Publications (INTERNATIONAL)

Journal Papers

  A.1 Alpas, H., Özilgen, M., Bozoglu, F. and Katnaş, S., Mathematical Modeling of Survival and Weight Loss of Baker's Yeast During Drying. "Enzyme and Microbial Technology", 19, (1996), p.348-351.
  A.2 Alpas, H., Kalchayanand, N., Bozoglu, F. and Ray, B., Interaction of Pressure, Time and Temperature of Pressurization on Viability Loss of Listeria Innocua. "World Journal of Microbiology and Biotechnology", 14, (1998), p.251-253.
  A.3 Alpas, H., Kalchayanand, N., Bozoglu, F., Sikes, A., Dunne, C.P. and Ray, B., Variation in Resistance to Hydrostatic Pressure Among Strains of Foodborne Pathogens. "Applied and Environmental Microbiology", 65, (1999), p.4248-4251.
  A.4 Alpas, A. and Bozoglu, F., The Combined Effect of High Hydrostatic Pressure, Heat and Bacteriocins on Inactivation of Foodborne Pathogens in Milk and Orange Juice. "World Journal of Microbiology and Biotechnology", 16, (2000), p.387-392.
  A.5 Alpas, H., Kalchayanand, N., Bozoglu, F. and Ray, B., Interactions of High Hydrostatic Pressure, Pressurization Temperature and pH on Death and Injury of Pressure-resistant and Pressure-sensitive Strains of Foodborne Pathogens. "International Journal of Food Microbiology", 60, (2000), p.33-42.
  A.6 Alpas, H. and Bozoğlu, F., Inactivation of Staphylococcus aureus and Listeria monocytogenes in Milk and Cream of Chicken Soup by High Hydrostatic Pressure and Bacteriocins. "High Pressure Research", 22, (2002), p.681-684.
  A.7 Alpas, H. and Bozoğlu, F., Recovery of Escherichia coli O157:H7 and Salmonella in Milk and Cream of Chicken Soup from High Hydrostatic Pressure (HHP) and Bacteriocin Application upon Storage . "High Pressure Research", 22, (2002), p.685-687.
  A.8 Alpas, H. and Bozoglu, F., Efficiency of High Pressure Treatment for Destruction of Listeria Monocytogenes in Fruit Juices. "FEMS Immunology and Medical Microbiology", 35, (2003), p.269-273.
  A.9 Alpas, H., Alma, L. and Bozoglu, F., Inactivation of Alicyclobacillus acidoterrestris Vegetative Cells in Model System, Apple, Orange and Tomato Juices by High Hydrostatic Pressure. "World Journal of Microbiology and Biotechnology", 19, (2003), p.619-623.
  A.10 Alpas, H., Lee, J., Bozoglu, F. and Kaletunc, G., Evaluation of High Hydrostatic Pressure-sensitivity of Staphylococcus aureus and Escherichia coli O157:H7 by Differential Scanning Calorimetry. "International Journal of Food Microbiology", 87, (2003), p.229-237.
  A.11 Bozoglu, F., H. Alpas, G. Kaletunc, Injury recovery of foodborne pathogens in high hydrostatic pressure treated milk during storage. "FEMS Immunology and Medical Microbiology", 40, (2004), p.243-247.
  A.12 S. Buzrul, H. Alpas, Modeling the synergistic effect of high pressure and heat on inactivation kinetics of Listeria innocua: A preliminary study. "FEMS Microbiology Letters", 238, (2004), p.29-36.
  A.13 G. Kaletunc, Lee, J. H. Alpas, F. Bozoglu, Evaluation of high hydrostatic pressure induced structural changes in Leuconostoc mesenteroides. "Applied and Environmental Microbiology", 70, (2004), p.1116-1122.
  A.14 S. Buzrul, H. Alpas, F. Bozoglu, Effect of high hydrostatic pressure on quality parameters of lager beer. "JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE", 85, (2005), p.1672-1676.
  A.15 S. Buzrul, H. Alpas, F. Bozoglu, Use of Weibull frequency distribution model to describe the inactivation of Alicyclobacillus acidoterrestris by high pressure at different temperatures. "Food Research International", 38, (2005), p.151-157.
  A.16 S. Buzrul, H. Alpas, F. Bozoglu, Effects of high hydrostatic pressure on shelf life of lager beer. "European Food Research and Technology", 220, (2005), p.615-618.
  A.17 A. Bayındırlı, H. Alpas, F. Bozoglu, M. Hızal, Efficiency of High Pressure Treatment on Inactivation of Pathogenic Microorganisms and Enzymes in Apple, Orange, Apricot and Sour Cherry Juices. "Food Control", 17, (2006), p.52-58.
  A.18 M.D. Avsaroglu, S. Buzrul, H. Alpas, M. Akcelik, F. Bozoglu, Use of Weibull model for lactococcal bacteriophage inactivation by high hydrostatic pressure. "International Journal of Food Microbiology", 108, (2006), p.78-83.
  A.19 Ş. Öztürkoğlu, C. Gürakan, H. Alpas, Behaviour and control of Listeria innocua during manufacture and storage of Turkish white cheese. "European Food Research and Technology", 222, (2006), p.614-621.
  A.20 E. M. Altuner, H. Alpas, Y.K. Erdem, F. Bozoglu, Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk. "European Food Research and Technology", 222, (2006), p.392-396.
  A.21 Ç. Akyol, H. Alpas, A. Bayındırlı, Inactivation of Peroxidase and Lipoxygenase in Carrots, Green Beans and Green Peas by Combination of High Hydrostatic Pressure and Mild Heat Treatment. "European Food Research and Technology", 224, (2006), p.171-176.
  A.22 D. Avşaroğlu, S. Buzrul, P. Şanlıbaba, H. Alpas, M. Akçelik, A kinetic study on the plasmid stability of three Lactococcus lactis strains. "Journal of Industrial Microbiology and Biotechnology", 34, (2007), p.729-737.
  A.23 S. Dede, H. Alpas, A. Bayındırlı, High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety. "Journal of the Science of Food and Agriculture", (2007), p.773-782.
  A.24 S. Buzrul, P. Öztürk, H. Alpas, M. Akcelik, Thermal and chemical inactivation kinetics of lactococcal bacteriophages. "LWT-Food Science and Technology", (2007), p.1671-1677.
  A.25 U. Gogus, F. Bozoglu, H. Alpas, A comparative study on the effect of glucose monohydrate, hot water and sodium pyrophosphate on quality parameters and microbial flora of deboned and matured brisket. "Journal of Food Science", 72, (2007), p.M215-M221.
  A.26 D. Avsaroglu, S. Buzrul, H. Alpas, M. Akcelik, Hypochloride Inactivation kinetics of lactococcal bacteriophages. "LWT-Food Science and Technology", (2007), p.1369-1375.
  A.27 Buzrul, S., Alpas, H., Largeteau, A., Demazeau, G, Mathematical Expression of the Temperature Profile and Experimental Determination of Compression Heating of Ethylene Glycol during High Hydrostatic Pressure Processing. "High Pressure Research", 27, (2007), p.93-99.
  A.28 S. Buzrul, H. Alpas, Modeling inactivation kinetics of food borne pathogens at an isothermal temperature. "LWT-Food Science and Technology", 40, (2007), p.632-637.
  A.29 S. Buzrul, H. Alpas, A. Largeteau, G. Demazeau, Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure. "International Journal of Food Microbiology", 124, (2008), p.275-278.
  A.30 S. Buzrul, M. Cevik, H. Alpas, Comparison of Response Surface Methodology and The Proposed Weibull Model for Inactivation of Listeria innocua by High Hydrostatic Pressure. "Journal of Food Safety", 28, (2008), p.142-156.
  A.31 S. Buzrul, H. Alpas, A. Largeteau, G. Demazeau, Modeling high pressure inactivation of Escherichia coli and Listeria innocua in whole milk. "European Food Research and Technolog", 227, (2008), p.443-448.
  A.32 M. Pilavtepe-Çelik, M. Balaban, H. Alpas, A. Yousef, Image Analysis Based Quantification of Bacterial Volume Change with High Hydrostatic Pressure. "Journal of Food Science", 73, (2008), p.M423-429.
  A.33 S. Buzrul, H. Alpas, A. Largeteau, F. Bozoglu, G. Demazeau, Compression Heating of Selected Pressure Transmitting Fluids and Liquid Foods during High Hydrostatic Pressure Treatment. "Journal of Food Engineering", 85, (2008), p.466-472.
  A.34 M. Büyükcan, F. Bozoglu, H. Alpas, Preservation and Shelflife Extension of Shrimps and Clams by High Hydrostatic Pressure. "International Journal of Food Science and Technology", 44, (2009), p.1495-1502.
  A.35 Ö. Simsek, S. Buzrul, N. Akkoc, H. Alpas, M. Akçelik, Stress response kinetics of two nisin producer strains of Lactococcus lactis spp. Lactis. "Applied Biochemistry and Biotechnology", 158, (2009), p.387-397.
  A.36 P. Şanlıbaba, S. Buzrul, N. Akkoç, H. Alpas, M. Akçelik, Thermal Inactivation Kinetics of Lactococcus Lactis Subs. Lactis Bacteriophage PLL98-22. "Acta Biologica Hungarica", 60, (2009), p.127-136.
  A.37 S. Buzrul, H. Alpas, A. Largeteau, G. Demazeau, Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk. "European Food Research and Technology", 229, (2009), p.127-131.
  A.38 M. Pilavtepe-Çelik, S. Buzrul, H. Alpas, F. Bozoglu, 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. "Journal of Food Engineering", 90, (2009), p.388-394.
  A.39 Tokuşoğlu, O., Alpas, H., Bozoglu, F., High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives. "Innovative Food Science and Emerging Technologies", 11, (2010), p.250-258.
  A.40 Erkan N, Uretener G, Alpas, H., Effects of high pressure treatment on physicochemical characteristics of fresh sea bass (Dicentrarchus labrax). "J. of Consumer Prot. and Food Safety", 5, (2010), p.83-89.
  A.41 Erkan, N., Üretener, G., Alpas, H, Effect of high pressure on the quality and shelf life of red mullet (Mullus surmelutus). "Innovative Food Science and Emerging Technologies", 11, (2010), p.259-264.
  A.42 Erkan N, Alpas, H., Uretener G, Selcuk, A., Buzrul, S., Changes in the physicochemical properties of high hydrostatic pressure treated rainbow trout. "Archiv fur Lebensmittelhygiene", 61, (2010), p.183-188.
  A.43 Yucel, U., Alpas, H., Bayindirli, A.,, Evaluation of High Pressure Pretreatment For Enhancing The Drying Rates of Carrot, Apple, and Green Bean. "Journal of Food Engineering", 98, (2010), p.266-272.
  A.44 Celik-Pilavtepe, M., Buzrul, S., Alpas, H., Largeteau, A., Demazeau, G., Multi-pulsed high hydrostatic pressure treatment for inactivation and injury of Escherichia coli. "JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAF", 6, (2011), p.343-348.
  A.45 Erkan N, Uretener G, Alpas, H., Selcuk, A., Ozden, O, Buzrul, S., The effect of different high pressure conditions on the quality and shelf life of cold smoked fish. "Innovative Food Science and Emerging Technologies,", 12, (2011), p.104-110.
  A.46 E. Bigikocin, B. Mert, H. Alpas, Effect of high hydrostatic and high dynamic pressure on stability and rheological properties of model oil-in-water emulsions. "High Pressure Research", (2011), p.462-474.
  A.47 Erkan N, Uretener G, Alpas, H., Selcuk, A., Ozden, O, Buzrul, S., Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus). "Food and Bioprocess Technology", 4, (2011), p.1322-1329.
  A.48 Altuner, E.A., Ceter, T. and Alpas H, High hydrostatic pressure processing: a method having high success potential in pollen protein extraction. "High Pressure Research", 32, (2012), p.291-298.
  A.49 H. Alpas and C. Akhan, Shelf-life extension and safety concerns about haddock (Merlangius Euxinus) under high hydrostatic pressure. "Journal of Food Safety", 32, (2012), p.517-527.
  A.50 Altuner, E., Işlek, C, Çeter, T, Alpas, H, High hydrostatic pressure extraction of phenolic compounds from Maclura pomifera fruits. "African Journal of Biotechnology", 11, (2012), p.930-937.
  A.51 Islek, C.; Altuner, E. Ceter, T., Alpas, H., Effect of high hydrostatic pressure on seed germination, microbial quality, anatomy-morphology and physiological characteristics of garden cress (Lepidium sativum) seedlings. "HIGH PRESSURE RESEARCH", 33, (2013), p.440-450.
  A.52 Pilavtepe-Çelik, M., Yousef, A., Alpas, H., Physiological changes of Escherichia coli O157:H7 and Staphylococcus aureus following exposure to high hydrostatic pressure. "J. of Consumer Prot. and Food Safety", 8, (2013), p.175-183.
  A.53 Senturk, Tugce; Alpas, Hami, Effect of High Hydrostatic Pressure Treatment (HHPT) on Quality and Shelf Life of Atlantic Mackerel (Scomber scombrus). "FOOD AND BIOPROCESS TECHNOLOGY", 6, (2013), p.2306-2318.
  A.54 Mert, M., Buzrul, S., Alpas, H., Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice. "HIGH PRESSURE RESEARCH", 33, (2013), p.55-63.
  A.55 Altuner, E. A., Çeter, T., Alpas, H., Effect of high hydrostatic pressure on the profile of proteins extracted from Betula pendula pollens. "High Pressure Research", 34, (2014), p.470-481.
  A.56 Gunlu, A., Sipahioglu, S., Alpas, H., The effect of chitosan based edible film and high hydrostatic pressure process on the microbiological and chemical quality of rainbow trout (Oncorhynchus mykiss Walbaum) fillets during cold storage (4±1 °C). "High Pressure Research", 34, (2014), p.110-121.
  A.57 Yeni, F., Acar, S., Polat, O.G., Soyer, Y., Alpas, H., Rapid and standardized methods for detection of foodborne pathogens and mycotoxins on fresh produce. "Food Control", 40, (2014), p.359-367.
  A.58 Guzel, B.H., Arroyo, C., Condón, S., Pagán, R., Bayindirli, A., Alpas, H., Inactivation of Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal (Manosonication) and Lethal Temperatures (Manothermosonication) in Acidic Fruit Juices. "Food and Bioprocess Technology", 7, (2014), p.1701-1712.
  A.59 Gunlu, A., Sipahioglu, S., Alpas, H., The effect of high hydrostatic pressure process on the muscle proteins of rainbow trout (Oncorhynchus mykiss Walbaum) fillets wrapped with chitosan-based edible film during cold storage (4±1 °C)”,. "High Pressure Research", 34, (2014), p.122-132.
  A.60 Islek, C ; Altuner, EM; Alpas, H., The effect of high hydrostatic pressure on the physiological and biochemical properties of pepper (Capsicum annuum L.) seedlings. "High Pressure Research", 35, (2015), p.396-404.
  A.61 Gunel, E; Kilic, GP; Bulut, E; Durul, B; Acar, S; Alpas, H; Soyer, Y., Salmonella surveillance on fresh produce in retail in Turkey. "INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY", 199, (2015), p.72-77.
  A.62 Taze, BH; Unluturk, S; Buzrul, S; Alpas, H., The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice. "JOURNAL OF FOOD SCIENCE AND TECHNOLOGY", 52, (2015), p.1000-1007.
  A.63 Avsaroglu, D; Bozoglu, F; Alpas, H; Largeteau, A; Demazeau, G, Use of pulsed-high hydrostatic pressure treatment to decrease patulin in apple juice. "HIGH PRESSURE RESEARCH", 35, (2015), p.214-222.
  A.64 Yeni F., Yavas S., Alpas H., Soyer Y., Most Common Foodborne Pathogens and Mycotoxins on Fresh Produce: A Review of Recent Outbreaks. "CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION", 56, (2016), p.1532-1544.
  A.65 Subası B., Alpas H., Effect of high hydrostatic pressure processing and squeezing pressure on some quality properties of pomegranate juice against thermal treatment. "HIGH PRESSURE RESEARCH", 37, (2017), p.78-92.
  A.66 Yeni F., Acar S., Soyer Y., Alpas H., How can we improve foodborne disease surveillance systems: A comparison through EU and US systems. "FOOD REVIEWS INTERNATIONAL", 33, (2017), p.406-423.
  A.67 Kultur G., Misra NN, Barba FJ, Koubaa M., Gokmen V., Alpas H., Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food. "FOOD RESEARCH INTERNATIONAL", 101, (2017), p.17-23.
  A.68 Misra NN, Koubaa M, Roohinejad S, Juliano P, Alpas H, Inacio RS, Saraiva JA, Bar, Landmarks in the historical development of twenty first century food processing technologies. "FOOD RESEARCH INTERNATIONAL", 97, (2017), p.318-339.
  A.69 Sevdin S., Yücel U., Alpas H., Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions. "INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES", 42, (2017), p.42-48.
  A.70 J. M. Lorenzoa,,P. E.S. Munekatab, P.C.B. Campagnolc, Z. Zhu, H. Alpas, F.J. Bar, Technological aspects of horse meat products - A review. "FOOD RESEARCH INTERNATIONAL", 102, (2017), p.176-183.
  A.71 Yeni F, Alpas H., Vulnerability of global food production to extreme climatic events. "FOOD RESEARCH INTERNATIONAL", 96, (2017), p.27-39.
 

Conference Papers

  A.1 Alpas, H., Ray, B. and Bozoglu, F., Effect of High Hydrostatic Pressure on Different Strains of Food Pathogens. "World Engineering Congress 1999-Kuala Lumpur-Malaysia", (1999), p.21-26.
  A.2 Alpas, H. and Bozoglu, F., Effect of Bacteriocins on Inactivation of Different Strains of Foodborne Pathogens in Milk and Orange Juice in Addition to High Hydrostatic Pressure, Heat and Time. "European Conference on Emerging Food Science and Technology", (1999), p.92.
  A.3 Alpas, H., Klachayanand, N., Bozoglu, F., Ray, B., Sikes, A. and Dunne, C.P., Variation in Resistance Among Strains of Foodborne Pathogens to Hydrostatic Pressure. "1999 IFT Annual Meeting-Chicago-USA", (1999), p.187.
  A.4 Alpas, H. and Bozoglu, F., Concurrent Effect of Organic Acids and High Hydrostatic Pressure on Death and Injury of Pressure-resistant and Pressure-sensitive Strains of Foodborne Pathogens. "Nutritionists Meet Food Scientists and Technologists-Porto-Portugal", (2000), p.164.
  A.5 Alpas, H. and Bozoglu, F., The Effect of High Hydrostatic Pressure on Different Strains of Staphylococcus aureus and Escherichia coli O157:H7. "4th International Conference on Agro and Food Physics-Istanbul-Turkey", (2000), p.33.
  A.6 Alpas, H., Bozoğlu, F. and Bayındırlı, A., Survival of E. coli O157:H7 and S. enteritidis FDA during Storage in High Hydrostatic Pressure (HHP) Treated Orange and Apple Juice.. "European Conference on Advanced Technology for Safe and High Quality Foods", (2001), p.3.22.
  A.7 Bozoğlu, F., Alpas, H. and Bayındırlı, A., High Hydrostatic Pressure (HHP) Inactivation of S. aureus and L. monocytogenes in Orange and Apple Juice upon Storage. "European Conference on Advanced Technology for Safe and High Quality Foods", (2001), p.3.21.
  A.8 Bozoğlu, F. and Alpas, H., Recovery of Escherichia coli O157:H7 and Salmonella in Milk and Cream of Chicken Soup from High Hydrostatic Pressure (HHP) and Bacteriocin Applications upon Storage. "XXXIX. European High Pressure Research Group Meeting", (2001), p.14-12/136.
  A.9 Bayındırlı, A., Alpas, H. and Bozoğlu, F., Inactivation of Enzymes in Freshly Squeezed Orange and Apple Juice by a Combination of High Hydrostatic Pressure (HHP) and Mild Heat Treatment. "European Conference on Advanced Technology for Safe and High Quality Foods", (2001), p.3.29.
  A.10 Alpas, H. and Bozoğlu, F., Inactivation of Staphylococcus aureus and Listeria monocytogenes in Milk and Cream of Chicken Soup by High Hydrostatic Pressure (HHP) and Bacteriocins. "XXXIX. European High Pressure Research Group Meeting", (2001), p.14-11/136.
  A.11 Alpas, H., Food Safety and Conservation Methods. "Federation of European Microbial Societies (FEMS) Symposium on the Versatility of Listeria Species", 44, (2002), p.22.
  A.12 Altuner, E., Alpas, H., Erdem, Y.K. and Bozoğlu, F., Effect of High Hydrostatic Pressure (HHP) on Hydrophobicity of Milk Proteins. "40th European High Pressure Research Group Meeting", (2002).
  A.13 Bayındırlı, A., Alpas, H. and Bozoğlu, F., Processing of Orange and Apple Juice by a Combination of High Hydrostatic Pressure and Mild Heat Treatment: Inactivation of Enzymes and Quality Factor Changes. "IFT Annual Meeting", (2002), p.91E-8.
  A.14 Alpas, H., Bayındırlı, A. and Bozoğlu, F., Effect of High Hydrostatic Pressure (HHP) Treatment on Survival of Foodborne Pathogens in Freshly Squeezed Fruit Juices. "IFT Annual Meeting", (2002), p.91E-4.
  A.15 Alpas, H., Alma, L. and Bozoğlu, F., Inactivation of Alicyclobacillus Acidoterrestris (AAT) in Orange, Apple and Tomato Juice by High Hydrostatic Pressure (HHP). "IFT Annual Meeting", (2002), p.15D-12.
  A.16 Alpas, H., Bozoğlu, F., Lee, J. and Kaletunç, G, Studies on the Effect of High Hydrostatic Pressure (HHP) on Cell Morphology of Leuconostoc Mesenteroides with Scanning Electron Microscopy (SEM). "IFT Annual Meeting", (2002), p.61C-25.
  A.17 Alpas, H., Microbiological Inactivation by Novel Food Processing Technologies. "Microbiologia Balkanica 2003, 3rd Balkan Conference of Microbiology", (2003), p.99-104.
  A.18 Avsaroglu, D., Akcelik, M., Alpas, H. and Bozoglu, F., Inactivation of Lactococcal Phages by High Hydrostatic Pressure (HHP). "Joint 19th AIRAPT-41st EHPRG Meeting", (2003), p.204.
  A.19 Buzrul, S., Alpas, H. and Bozoglu, F., Effect of High Hydrostatic Pressure (HHP) Treatment on Lager Beer. "Joint 19th AIRAPT-41st EHPRG Meeting", (2003), p.200.
  A.20 Buzrul, S., Alpas, H. and Bozoglu, F., Microbial Inactivation of Unfiltered Lager Beer by High Hydrostatic Pressure (HHP). "Joint 19th AIRAPT-41st EHPRG Meeting", (2003), p.201.
  A.21 Altuner E.M., Alpas, H., Erdem Y.K. and F. Bozoglu, High-pressure treatment of milk: effects on surface hydrophobicity of milk proteins. "European Dairy Congress'03", (2003), p.21.
  A.22 H. Alpas, S. Buzrul, F. Bozoglu, Effects of high hydrostatic pressure on shelf-life of lager beer. "IFT Annual Meeting, Las Vegas, Nevada, USA, 2004", (2004), p.49H-12.
  A.23 Bozoglu, F., H. Alpas, G. Kaletunc, Injury recovery of food borne pathogens in high hydrostatic pressure treated milk during storage. "IFT Annual Meeting, Las Vegas, Nevada, USA, 2004", (2004), p.49H-9.
  A.24 C. Akyol, A. Bayındırlı, H. Alpas, Effect of combined treatment of high hydrostatic pressure and mild heat on peroxidase inactivation in green beans, peas and carrots. "IFT Annual Meeting, Las Vegas, Nevada, USA, 2004", (2004), p.49H-6.
  A.25 U. Gogus, F. Bozoglu, H. Alpas, A Comparative Study as Related to the Effects of Glucose Monohydrate, Hot Water and Sodium Pyrophosphate on Some Quality Criteria of Deboned and Matured Brisket. "92nd Annual Meeting of IAFP-2005, Baltimore, USA", (2005), p.T04-06.
  A.26 U. Yücel, A. Bayındırlı, H. Alpas, Evaluation of high Pressure Pretreatment for Enhancing the Drying Rate of Selected Fruits and Vegetables. "1st International Food and Nutrition Congress, İstanbul, Türkiye", (2005), p.168.
  A.27 S. Buzrul, F. Bozoglu, H. Alpas, Use of Non-linear Models to Predict Microbial Survival Curves by High Hydrostatic Pressure. "4th International Congress on Food Technology,Pireaus, Greece", (2005), p.129-134.
  A.28 H. Alpas, The Prediction of Survival Curves of Foodborne Pathogens Inactivated by High Hydrostatic Pressure. "IV Workshop on Rapid Methods and Automation in Food Microbiology, UAB, Barcelona, Spain", (2005), p.252.
  A.29 M. Pilavtepe, H. Alpas, F. Bozoğlu, High Hydrostatic Pressure Inactivation Kinetics of E. coli O157:H7 and L. monocytogenes CA in Broth and Low Acid Foods. "1st International Food and Nutrition Congress, İstanbul, Türkiye", (2005), p.161.
  A.30 F. Bozoglu, H. Alpas, Effect of High Hydrostatic Pressure on Bacterial Structure and Food Safety Evaluation. "4th International Congress on Food Technology, Pireaus, Greece", (2005), p.124-128.
  A.31 S. Buzrul, H. Alpas, A. Largeteau, G. Demazeau, Modeling the temperature profile and compression heating during high hydrostatic pressure processing. "44th EHPRG Meeting, Prague, Czech Republic", (2006), p.82.
  A.32 M. Pilavtepe, H. Alpas, F. Bozoglu, Evaluation of structural changes induced by high hydrostatic pressure (HHP) in pressure resistant foodborne pathogens. "IFT Annual Meeting, Orlando, Florida, USA", (2006), p.39J-22.
  A.33 M. Pilavtepe, H. Alpas, F. Bozoglu, Effect of high hydrostatic pressure (HHP) for sensitizing Listeria monocytogenes in carrot juice. "IFT Annual Meeting, Orlando, Florida, USA", (2006), p.39J-20.
  A.34 Hami Alpas, Use of nonlinear models to predict microbial survival curves by high hydrostatic pressure and applications to food industry. "AFE-Tech 1st Workshop Applied and Emerging Technologies", (2006), p.1.
  A.35 S. Dede, H. Alpas, A. Bayındırlı, S. Buzrul, Effect of high hydrostatic pressure on carrot and tomato juices. "44th EHPRG Meeting, Prague, Czech Republic", (2006), p.53.
  A.36 H. Alpas, Cırakoglu, B., NATO-CCMS Pilot Study Food Chain Security: Preliminary results to reduce risk and threats to food system. "COST-NATO Strategic Expert Meeting on Food Security and Simulation", (2006), p.13.
  A.37 M. Pilavtepe, H. Alpas, M. Balaban, Machine vision based quantification of bacterial volume change with high hydrostatic pressure (HHP). "IFT Annual Meeting", (2007), p.113.
  A.38 M. Pilavtepe, H. Alpas, F. Bozoglu, M. Balaban, Use of Weibull Model for the Inactivation of foodborne Pathogens in Carrot Juice by High Hydrostatic Pressure (HHP). "Joint 21st AIRAPT and 45th EHPRG International Conference on High Pressure Science and Technology", (2007), p.543.
  A.39 S. Buzrul, H. Alpas, A. Largeteau, G. Demazeau, Pressure Inactivation Kinetics of Escherichia coli and Listeria innocua in whole milk. "Joint 21st AIRAPT and 45th EHPRG International Conference on High Pressure Science and Technology", (2007), p.540.
  A.40 H. Alpas, Cırakoglu, B., NATO-CCMS Pilot Study Food Chain Security: Preliminary results to reduce risk and threats to food system for managing food chain security. "NATO-SPS ECOTERRORISM "ECOTER" Meeting", (2007), p.39.
  A.41 S. Buzrul, H. Alpas, A. Largeteau, G. Demazeau, Pulsed Pressure Treatment for Inactivation of Escherichia Coli and Listeria innocua in Whole Milk. "Joint 21st AIRAPT and 45th EHPRG International Conference on High Pressure Science and Technology", (2007), p.533.
  A.42 S. Buzrul, H. Alpas, A. Largeteau, F. Bozoglu, G. Demazeau, Compression Heating of Selected Pressure Transmitting Fluids and Liquid Foods during High Hydrostatic Pressure Treatment. "Joint 21st AIRAPT and 45th EHPRG International Conference on High Pressure Science and Technology", (2007), p.541.
  A.43 U. Yücel, A. Bayındırlı, H. Alpas, Evaluation of high pressure pretreatment for enhancing the drying rate of selected fruits and vegetables. "IFT Annual Meeting", (2007), p.240.
  A.44 O. Tokusoglu, E. Ozkale, H. Alpas, F. Bozoglu, Effect of High-hydrostatic Pressure on Mycotoxin Citrinin, major phenolics oleuropein, hydroxytyrosol, tyrosol and total antioxidant activity in black table olives. "IFT Annual Meeting", (2008), p.183.
  A.45 H.Alpas, Food Safety. "Threats to Food and Water Chain Infrastructure", (2008), p.7.
  A.46 H. Alpas, Food Security and Eco-terrorism Impacts on Environmental Security through Vulnerabilities. "NATO-ARW International Regulation Implementation for Environmental Security in South-Eastern Europe", (2009), p.4-7.
  A.47 Ö. Tokuşoğlu, H. Alpas, F. Bozoglu, S. Bagdat Yasar, Alfa-tocopherol, fatty acids and some mineral constituents of high hydrostatic pressured (HHP) table olives. "IFT Annual Meeting", (2009), p.82.
  A.48 H. Alpas, Ö. Tokuşoğlu, F. Bozoğlu, S. Buzrul, Citrinin Inactivation Model Study by High Hydrostatic Pressure Treated Black Table Olives. "XVLII EHPRG Meeting", (2009), p.73.
  A.49 S. Buzrul, H. Alpas, F. Bozoglu, A. Largeteau, G. Demazeau, Inactivation of Escherichia coli and Listeria innocua in Pineapple Juice by High Hydrostatic Pressure. "Joint AIRAPT-22 and HPCJ-50", (2009), p.285.
  A.50 H. Alpas, NATO-SPS Food Chain Security Pilot Study. "Food Defense Workshop, Singapore", (2009), p.6-8.
  A.51 N. Erkan, H. Alpas, G. Uretener, S. Buzrul, Effect of High Hydrostatic Pressure (HHP) on Quality Parameters of Rainbow Trout and Horse Mackarel. "Joint AIRAPT-22 and HPCJ-50", (2009), p.274.
  A.52 F. Bozoğlu, Ö. Tokuşoğlu, H. Alpas, High hydrostatic pressure effects on lactic acid bacteria (LAB), oleuropein hydrolizing capacity and aerobic mesophilic bacteria of black table olives: differantions by chemometrics. "XVLII EHPRG Meeting", (2009), p.77.
  A.53 H. Alpas and B. Cirakoglu, Food Quality Systems in Turkey: Perspectives in Terms of Food Defence. "Food Defense Workshop", (2009), p.9-11.
  A.54 A. Koc, S. Asci, H. Alpas, H. Giray, S. Gay, Food Quality and Safety Situation in Turkey: Governance and Barriers to Success. "113th EAAE Seminar, Crete", (2009), p.1-14.
  A.55 H. Alpas, Food Security and Ecoterrorism: Recognizing Vulnerabilities and Protecting Ecosystems”. "NATO-ARW Achieving Environmental Security: Ecosystems Services and Human Welfare", (2009), p.15-19.
  A.56 M. Pilavtepe-Celik, Ahmed Yousef, H. Alpas, Membrane integrity examination of high hydrostatic pressure treated Staphylococcus aureus and Escherichia coli O157:H7 cells by using fluorescent microscopy. "IFT Annual Meeting", (2009), p.211.
  A.57 G. Uretener, N. Erkan , H. Alpas, Effect of high hydrostatic pressure on the quality and shelf life of cold smoked salmon. "IUFoST 2010, 15th World Congress of Food Science and Technology", (2010), p.34.
  A.58 N Erkan, G Uretener, H Alpas, Variations in physicochemical characteristics of high hydrostatic pressure (HHP) treated red mullet. "48th EHPRG International Conference", (2010), p.103.
  A.59 E. Bigikocin, B. Mert, H. Alpas, Effect of high hydrostatic and high dynamic pressure on stability and rheological properties of model oil-in-water emulsions. "48th EHPRG International Conference", (2010), p.102.
  A.60 I. Basmacı , F. Bozoglu, H. Alpas, Effect of ultrasound and high hydrostatic pressure on liquesfaction and quality parameters of selected honey varieties. "IUFoST 2010, 15th World Congress of Food Science and Technology", (2010), p.30.
  A.61 M. Mert, F. Bozoglu, H. Alpas, Effect of high hydrostatic pressure on the quality parameters of white and red grape juice. "IUFoST 2010, 15th World Congress of Food Science and Technology", (2010), p.32.
  A.62 T. Senturk, H. Alpas, High pressure treatment effect on different characteristics and shelf-life of Atlantic mackerel. "AIRAPT-23, 23rd Int. Conf. on High Pressure Science and Tech.", (2011), p.384.
  A.63 Alpas, H, The safety of the Global Food System: A total Food Protection Perspective. "7th International Congress of Food Tech., Biotechnologists and Nutritionists", (2011), p.8.
  A.64 I. Stanciugelu, H. Alpas, D. Stanescu, F. Bozoglu, Terrorism risk perception and crisis communication planning on food chain security. "Communicating Crisis in an Age of complexity' conference", (2011), p.76.
  A.65 H. Alpas, A social cognitive perspective of terrorism risk perception and crisis communication on food security. "Innovating Food: Innovating the Law", (2011), p.35.
  A.66 Altuner, E, Ceter, T, Karakaya, G, Filiz, E, Alpas, H., High hydrostatic pressure processing: a method having high success potential in pollen protein extraction. "XXX Congress of the European Academy of Allergy and Clinical Immunology", (2011), p.537.
  A.67 Alpas, H, Defending The Safety Of The Global Food System: Advances In Food Security And Safety. "Environmental and Food Safety and Security for South-East Europe and Ukraine", (2011), p.24.
  A.68 Alpas, H, Non-thermal processing of foods: Modeling, applications, safety and consumer acceptability. "XXII. Croatian Meeting of Chemists and Chemical Engineers", (2011), p.14.
  A.69 Gullino, M (Gullino, M.)1; Thomas, JE (Thomas, J. E.)2; Henry, C (Henry, C.)3;, Plant and food biosecurity: A European Union Network of Excellence . "PHYTOPATHOLOGY", 101, (2011), p.65.
  A.70 I. Stanciugelu, H. Alpas, D. Stanescu, F. Bozoglu, S. Stan, Terrorism risk perception and crisis communication planning. "ESA 10th Conference-Social Relations in Turbulent Times", (2011), p.35.
  A.71 Kekil, M.N., Karatas, S., Alpas, H., The effect of high hydrostatic pressure on the aflatoxin content of dried red pepper. "4th International Congress on Food and Nutrition", (2011), p.232-233.
  A.72 C. Akhan, H. Alpas, Effect of high hydrostatic pressure on quality parameters and shelflife of Anchovy. "AiRAPT-23, 23rd Int. Conf. on High Pressure Science and Tech.", (2011), p.385.
  A.73 I. Stanciugelu, H. Alpas, D. Stanescu, F. Bozoglu, A social cognitive perspective of terrorism risk perception on food chain security. "ESA RN 22 Sociology of Risk and Uncertainty Conference", (2011), p.21.
  A.74 H. Alpas, Total Food Protection: The Safety of the Global Food Chain. "NMVI International Summer School and Training on RASFF", (2012), p.23.
  A.75 H. Alpas, The Impact of Cimate Change on Food Chain Security: Total Food Protection. "International Food, Agriculture and Gastronomy Congress", (2012), p.70.
  A.76 H. Alpas, Impact of Ecoterrorism and Food Security on Environmental Security. "NEWENVIRO", (2012), p.61.
  A.77 H. Alpas , T. Şentürk, C. Akhan, Effect of High Pressure Treatment on Physicochemical Properties and Shelf-life of Atlantic mackerel (Scomber scombrus) and Anchovy (Engraulis encrasicolus). "ICEAE 2012", (2012), p.24.
  A.78 H. Alpas, I. Stanciugelu, D. Stanescu, F. Bozoglu, Security risk on the food supply chain, risk perceptions and communication: Romania and turkey comparative case study. "The 2013 IRED Switzerland Conferences, SMHB", (2013), p.201.
  A.79 Alpas, H., Effect of high hydrostatic pressure processing (HHP) on quality properties, squeezing pressure effect and shelf life of pomegranate juice. "European Biotechnology Congress", 24, (2013), p.S111.
  A.80 H. Alpas, Akhan C., Effect of High Hydrostatic Pressure (HHP) on Quality Parameters and Shelf Life of Anchovy (Engraulis Encrasicolus)” ICEAE 2013, 42, Hong Kong, July 6-7, 2013.. "ICEAE 2013", (2013), p.42.
  A.81 Avsaroglu, M. D., Bozoglu, F., Alpas, H., Largeteau, A., Demazeau, G., Reduction of Aflatoxin M1 Levels in Milk by Pulse-High Hydrostatic Pressure Application. "IAFP European Symposium on Food Safety", (2013), p.55.
  A.82 H. Alpas, Impacts of Food Security and Ecoterrorism on Environmental Security and Sustainability through Vulnerabilities. "GCERECEEC’2014", (2014), p.58.
  A.83 H. Alpas, B. H. Guzel., Effect of Ultrasonication on Polyphenol oxidase (PPO) in Amasya Apple Juice. "SCET-2014", (2014), p.19.
  A.84 H. Alpas, Akhan C, Effect of High Hydrostatic Pressure (HHP) on Quality Parameters and Shelf Life of Anchovy (Engraulis Encrasicolus). "ICAFEi2014", (2014), p.24.
  A.85 İşlek C., Altuner E.M., Alpas H., The Effect of High Hydrostatic Pressure on the Biochemical Properties of Capsicum anuum L.. "International Conference on Advances in Plant Sciences (ICAPS-2014)", (2014), p.146.
  A.86 Altuner E.M., Ceter T., Alpas H., Effect of High Hydrostatic Pressure on the Profile of Proteins Extracted from Pollens. "European High Pressure Research Group Meeting (EHPRG 2014)", (2014), p.156.
  A.87 Stanciugelu, I.; Alpas, H. Stanescu, D.; Bozoglu, F.; Frunzaru, V., “Terrorism Risk Perception and Crisis Communication Planning On Food Chain; Romania & Turkey Case Study”. "IDRC Davos 2014", (2014), p.184.
  A.88 John Watt, Irina Stanciugelu, ALPAS HAMİ, Dan Stanescu, Risk perception of food chain terrorism and design of security system - a case study in Romania and Turkey. "12th Conference of the European Sociological Association 2015", RN12, (2015), p.573.
  A.89 İŞLEK CEMİL, ÇETER TALİP, ALTUNER ERGİN MURAT, ALPAS HAMİ, Effect of high hydrostatic pressure on anatomy and morphology of green epper (Capsicum anuum L.). "25 th AIRAPT & EHPRG 53rd", (2015), p.273.
  A.90 Unal Kubra,ALPAS HAMİ,Cevik Bayram,Aktas Hakan,Oztop Mecit, Early Stage Detection of Tobacco Mosaic Virus in Tomato Seeds by NMR Relaxometry. "4th Int. Conference on Food Processing and Technology", 6, (2015), p.15.
  A.91 Gülçin Kültür, GÖKMEN VURAL, ALPAS HAMİ, Effect of High Hydrostatic Pressure on Baby Foods. "2015 International Conference on Agriculture and Biology Science (ABS2015)", (2015), p.23.
  A.92 ALPAS HAMİ, Food Continuum Paradigm. "ICFAS 2015 CBEES", (2015), p.11.
  A.93 ALTUNER ERGİN MURAT,İŞLEK CEMİL,ALPAS HAMİ, Effect of High Hydrostatic Pressure on microbial quality of green pepper (Capsicum anuum L.). "25 TH AIRAPT 25 & EHPRG 53RD MEETING", (2015), p.274.
  A.94 Hami Alpas, Applications of High Hydrostatic Pressure in Food Industy: Facts and Myths. "The Application of innovative technologies in bioactive compounds isolation from organic waste in wi", (2016), p.43.
  A.95 H. Alpas, Non-thermal Food Processing Methods. "1st International WORKSHOP FOOD PROCESSING FOR PRESERVING BIOACTIVE AND NUTRITIONAL COMPOUNDS", (2016), p.10.
  A.96 H. Alpas, Strategies for Achieving Food-Chain Security. "INTERPOL/FBI Food Defense Conference", (2016), p.21.
  A.97 J. Watt, I. Stanciugelu, H. Alpas, Risk Perception of Food Chain Terrorism and Design of Security System. "SRA Europe Conference", (2016), p.T5-H.
  A.98 Stanescu, DF, Stanciugelu, I, Alpas H, Bozoglu F., An explorative study regarding the individual response to terrorism risk perception on food chain security - a social-cognitive perspective in case of Romania and Turkey. "International Political Science Conference on Governing for the Future - Interdisciplinary Perspecti", (2016), p.203-209.
  A.99 E. M. Altuner, H. Alpas, Effect of High Hydrostatic Pressure (HHP) on Plant Seeds. "IPN Conferences 2016", (2016), p.20.
  A.100 Sevdin, S., Yüzel, U., Öztop, M. H., Alpas, H., Crystal Structure of Lipid in Palm Stearin Emulsions Treated with High Hydrostatic Pressure. "2nd Congress on Food Structure & Design", (2016), p.62.
  A.101 H. Alpas, Non-traditional intentional threats from food safety to food defense. "3rd European Food Safety and Standard Conference", (2016), p.46.
  A.102 H. Alpas, Industrial Use of High Hydrostatic Pressure in Food Industry: Realities for Food Safety. "3rd European Food Safety and Standard Conference", (2016), p.21.
  A.103 Ünal K., Alpas H., Aktaş H., Oztop M., Hydration Behaviour of Quinoa Seed by Nuclear Magnetic Resonans (NMR) Relaxometry. "ICBFS 2017", (2017), p.12.
  A.104 Sevdin S., Özel B., Öztop H.M:, Alpas H., High Hydrostatic Pressure (HHP) Treated Palm Stearin Emulsions: Characterization of Lipid Crystal. "ICNFS 2017", (2017), p.52.
  A.105 H. Alpas, Non-thermal processing in food industry: Modelimg, food safety and consumer acceptance. "18th Global Summit on Food and Beverages", 8, (2017), p.28.
  A.106 Öztop H.M., Subaşı B., Alpas H., Effects of High Hydrostatic Pressure Treatment on Water Absorption Properties of Bovine and Fish Gelatins. "IFT 2017", (2017), p.79.
  A.107 H. Alpas, Enhancing the Quality Parameters and extending the shelf life of pomegranate juice by High Hydrostatic Pressure (HHP) processing against thermal treatment. "18th Global Summit on FOOD and Beverages", 8, (2017), p.39.
  A.108 H. Alpas, Perceptions from Food Safety to Food Defense. "Detection of CBRN-Nanostructured Materials DCNM-2017", (2017), p.4.
  A.109 Ünal K., Alpas H., Aktaş, H., Öztop M., Use of Nuclear Magnetic Resonance (NMR) relaxometry as a tool to assess seed characteristics induced by Osmotic Stress (OS), Ultrasound (US) and High Hydrostatic Pressure (HHP). "ICNFS 2017", (2017), p.12.
  A.110 Sevdin S., Yücel U., Öztop H.M., Alpas H., Crystal Structure of Lipid in palm Stearin Emulsions Treated with HHP. "2nd Congress on Food Structure and Design", (2017), p.57.
  A.111 H. Alpas, State of Food Defense in Turkey. "Food Defense Collaborative Exchange 2017-FPDI-USA", (2017), p.4.

Book and Chapter in a Book

  A.1 Damar, S., Alpas, H. and Bozoğlu, F., Use of Pulse Electric Field (PEF) for Reduction of Viable Cell Counts in Food Systems. "Novel Processes and Control Technologies in the Food Industry-NATO Science Series", 338, (2001), p.123-144.
  A.2 H. Alpas, Food Chain Security Pilot Study: Findings and Recommendations. "Food Chain Security", (2010), p.1-10.
  A.3 H. Alpas, S. Ascı, A. Koc, Food Quality Systems in Turkey: Perspectives in Terms of Food Defense. "Threats to Food and Water Chain Infrastructure", (2010), p.25-50.
  A.4 H. Alpas, T. Kıymaz, Food Security and Eco-terrorism: Recognizing Vulnerabilities and Protecting Ecosystems. "Achieving Environmental Security: Ecosystem Services and Human Welfare", (2010), p.239-249.
  A.5 H. Alpas, M. Smith, NATO-SPS Pilot Study on Food Chain Security:Findings and Recommendations. "Advances in Food Protection: Focus on Food Safety and Defense", (2011), p.1-15.
  A.6 H. Alpas, T. Kıymaz, Food Security and Eco-terrorism Impacts on Environmental Security through Vulnerabilities . "Environmental Security in South-Eastern Europe", (2011), p.137-150.
  A.7 H. Alpas, T. Kıymaz,, Defending the Safety of the Global Food System: Advances in Food Security and Safety. "Environmental and Food Safety and Security for South-East Europe and Ukraine", (2012), p.1-10.
  A.8 S. Buzrul, H. Alpas, Treatment of Foods using High Hydrostatic Pressure. "Progress in Food Preservation,", (2012), p.375-388.
  A.9 Stanciugelu, I., H. Alpas, Stanescu, D., Bozoglu, F., Stan, S., Perception and Communication of Terrorist Risk on Food Supply Chain: A Case Study (Romania and Turkey). "Applied Social Sciences: Communication Studies", (2013), p.189-196.
  A.10 Hami Alpas, Filiz Yeni, Yeşim Soyer, and Jacqueline Fletcher, Recent Outbreaks of Human Pathogens on Plants (HPOPs) on Fresh Produce – Lessons Learned from the Practice. "Practical Tools for Plant and Food Biosecurity", (2017), p.77-96.
  A.11 Jacqueline Fletcher, Hami Alpas, Christine M. Henry, Edward Haynes, Heinz W. Deh, Vulnerabilities, Threats and Gaps in Food Biosecurity. "Practical Tools for Plant and Food Biosecurity", (2017), p.61-77.

Publications (NATIONAL)

 

Journal Papers

  A.1 Bozoglu, F. and Alpas, H., Gıda İşlemlerinde Hidrostatik Basınç Kullanımı. "Food Technology-Turkey", 2, (1997), s.48-55.
  A.2 Bozoglu, F. and Alpas, H., Gıda Ambalajlarında Kullanılan Yeni Modifiye Kopolimerler. "Plastik ve Ambalaj Teknolojisi", 23, (1998), s.37-40.
  A.3 Alpas, H. and Bozoglu, F., Yüksek Hidrostatik Basınç (YHB) Değişken Parametrelerinin Listeria innocua Hücrelerinin D ve z Değerleri Üzereine Etkisi. "Gıda", 25, (2000), s.213-216.
  A.4 Alpas, H., Besin ve Su Güvenliği. "Aktüel Tıp Dergisi", 8, (2003), s.88-94.
  A.5 H. Alpas, Yeni Koruma Tekniklerinin Meyve Suyu Sektöründe Kullanımı: Fırsatlar ve Tehditler. "Meyve Suyu Endüstrisi Derneği Bülteni", 5, (2007), s.10-11.
  A.6 H. Alpas, Gıdada Yeni Trendler. "Tabldot", 47, (2007), s.39-41.
  A.7 H. Alpas, Isıl İşlemsiz Teknikler ve Yüksek Sıvı Basınç Uygulamaları. "Gıda Teknolojisi", 11, (2007), s.58-60.
  A.8 H. Alpas, Prosesde Gıda Güvenliği. "Gıda Güvenliği", 2, (2008), s.33-34.
 

Conference Papers

  A.1 Alpas, H., Özilgen, M., Bozoglu, F. and Katnaş, S., Ekmek Mayasının Kurutma Sırasında Yaşam ve Ağırlık Kaybının Matematiksel Modellenmesi. "Gıda Mühendisliği III. Ulusal Sempozyumu", (1997), s.126-133.
  A.2 Alpas, H. and Bozoglu, F., Inactivation of Foodborne Pathogens in Orange Juice, Milk and Cream of Chicken Soup by High Hydrostatic Pressure (HHP) and Bacteriocins. "Blacksea and Central Asian Symposium on Food Technology-Ankara-Turkey", (2000), s.31.
  A.3 Öztürkoğlu, Ş., Gürakan, C. ve Alpas, H., Türkiyede Üretilen Beyaz Peynirlerde Listeria innocu’nın Üretim ve Depolama Süresine Bağlı Olarak Yaşama Durumu ve Kontrolü. "Gıda Kongresi 2005", (2005), s.126-133.
  A.4 Büyükcan, M., Bozoglu, F. ve Alpas, H., Yüksek Sıvı Basınç Uygulamasının Karides ve Midyelerde Mikrobiyolojik Kalite Üzerine Etkisi. "XIV. Ulusal Su Ürünleri Sempozyumu", (2007), s.452.
  A.5 Alpas, H., ve Bozoglu, F, Yüksek Sıvı Basıncın Gıda, Eczacılık ve Diğer Alanlarda Kullanımı. "Inno-Venture 2007", (2007), s.62-63.
  A.6 H. Alpas, Isıl İşlemsiz ve Tahribatsız Teknikler: Gıda Sektöründe Yeni Eğilimler. "ISO-KATEK Teknotrend Toplantıları", (2007), s.4.
  A.7 Büyükcan, M., Bozoglu, F. ve Alpas, H., Yüksek Sıvı Basınç Uygulamasıyla Midye ve Karideslerin Raf Ömrü Uzatım. "XIV. Ulusal Su Ürünleri Sempozyumu", (2007), s.184.
  A.8 Buzrul, S., ve Alpas, H., Yüksek Durgun-Sıvı Basınç (YDB) uygulamasıyla sütte etkisizleştirilen Escherichia coli ve Listeria innocua’nın yaşam eğrilerinin tanımlanması”,. "Türkiye 10. Gıda Kongresi", (2008), s.923-926.
  A.9 Alpas, H., Yüksek Hidrostatik Basınç (YSB) Uygulamasıyla İnaktive Edilen Gıda Bazlı Patojenlerin Yaşam Eğrilerinin Tahmini. "Türkiye 10. Gıda Kongresi", (2008), s.953.
  A.10 Tokusoglu, O., Alpas, H., Bozoglu, F., Yüksek Hidrostatik Basınç (HHP) Uygulamasının Sofralık Siyah ve Yeşil Zeytinlerin Fonksiyonel Bileşenleri ve Olası Mikotoksijenik Riskleri Üzerine Etkileri. "2. Geleneksel Gıdalar Sempozyumu", (2009), s.494.
  A.11 Akhan, C., Alpas, H., Taze Deniz Ürünlerinin Dondurarak-Şoklanarak İşlenmesi Yerine Yüksek Hidrostatik Basınç Kullanılarak Saklanması ve Kalite Parametrelerinin Takibi. "2. Gıda Güvenliği Kongresi", (2010), s.32.
  A.12 Kultur, G., Alpas, H., Gokmen, V, Ticari Bebek Mamalarının Yüksek Hidrostatik Basınç Uygulaması ile Sterilizasyonu. "2. Gıda Güvenliği Kongresi", (2010), s.53.
  A.13 H. Alpas, Gıda Süreç Paradigması: Gıda sistemlerine Yönelik Risk ve Tehditler. "7. Gıda Mühendisliği Kongresi", (2011), s.11-14.
  A.14 Alpas, H., Biyoterorizm ve Gıda Savunmasi. "4. Gıda Guvenligi Kongresi", (2013), s.77.
  A.15 Alpas Hami, Yüksek Hidrostatik Basınç Uygulamaları: Doğrular, yanlışlar, efsaneler. "9. Ulusal Gıda Mühendisliği Kongresi", (2015), s.17.
  A.16 Sevdin, S., Alpas, H., Yücel, U., Yüksek Hidrostatik Basıncın (YHB) Su içinde Yağ Emülsiyonlarının Kristallenme Özellikleri Üzerine Etkisi. "Türkiye 12. Gıda Kongresi", (2016), s.410.
  A.17 H. Alpas, Gıda Savunması ve Biyoterörizm. "Türkiye Doğal Beslenme ve Sağlıklı Yaşam Kongresi 2016", (2016), s.62-63.
  A.18 Sevdin S., Özel B., Alpas H., Öztop H.M., YHB Uygulanmış Farklı Emülgatörler ile Stabilize Edilmiş Palm Stearin Emülsiyonlarının NMR Relaksometre ile Karakterizasyonu. "10. Gıda Mühendisliği Kongresi", (2017), s.128.
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