| Issue Date | Title | Author(s) |
1 | 2009 | Airborne fungi in a Turkish olive processing plant | Baysal, Ayşe Handan ; Baysal, Taner |
2 | 2009 | Low temperature plasma: A new disinfection method for food and food contact surfaces | Baysal, Ayşe Handan ; Baysal, Taner |
3 | 2008 | Microbiological risk assessment and preventive actions in bakery and beverage industries in Estonia, Slovenia and Turkey | Baş, Duygu; Baysal, Ayşe Handan ; Ehavald, Helen; Eroğlu, Erdal; Filip, Sebastjan; Köksal, Fatma; Marin, Monika; Perne, Gregor; Türetgen, İrfan; Weiss, Martina; Akdoğan, Günay; Veskus, Tiina |
4 | 2009 | Quantitative risk assessment models for food pathogens | Baysal, Ayşe Handan ; Ünlütürk, Sevcan |
5 | 2009 | Risk management in production of egg-pasta | Baysal, Ayşe Handan ; Gennaris, Savvas; Likar, Primoz; Peterka, Darja; Popescu, Oana; Veskus, Tiina |
6 | 2009 | Sanitation of liquid egg products by nonthermal processes: HACCP and inactivation studies | Baysal, Ayşe Handan |
7 | 2008 | Short wave ultraviolet light (UVC) disinfection of surface - Inhibition of Alicyclobacillus acidoterrestris spores on agar medium | Baysal, Ayşe Handan ; Ünlütürk, Sevcan |
8 | Apr-2008 | Use of UV-C radiation as a non-thermal process for liquid egg products (LEP) | Ünlütürk, Sevcan ; Atılgan, Mehmet Reşat; Baysal, Ayşe Handan ; Tarı, Canan |