2018

1. Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

   Innovative Food Science and Emerging Technologies, Vol. 47, pp. 71-80

2. Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples

   Journal of Food Engineering, Vol. 221, pp. 141-150

3. Oxidation kinetics of sardine oil in the presence of commercial immobilized lipases commonly used as biocatalyst

   LWT, Vol. 96, pp. 228-235