Method For Manufacturing A Confectionery Product
Özmutlu Karslioglu, Ö. (2014)
US Application of Weers et al. App. No. 14/131,194 Filed January 6, 2014.
Analysis of the flow field induced by the sessile peritrichous ciliate Opercularia asymmetrica
Hartmann, C.; Özmutlu Karslioglu, Ö.; Petermeier, H.; Fried, J.; Delgado, A. (2007)
Journal of Biomechanics 40 (1), S. 137-148.
DOI: 10.1016/j.jbiomech.2005.11.006
Momentum and energy transfer during phase change of water under high hydrostatic pressure
Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2006)
Innovative Food Science and Emerging Technologies 7 (3), S. 161-168.
DOI: 10.1016/j.ifset.2006.02.004
Momentum and Energy Transfer during Phase Change of Water under High Hydrostatic Pressure
Özmutlu Karslioglu, Ö.; Hartmann, C.; Baars, A.; Delgado, A. (2004)
High Pressure Bioscience and Bioengineering, 3rd International Conference, 27-30 September 2004, Rio de Janeiro, Brazil.
Visualization of Temperature and Velocity Fields during Phase Change of Water under High Hydrostatic Pressure
Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2004)
GVC-Fachausschusssitzung "Lebensmittelverfahrenstechnik", 22-24 March 2004, Baden-Baden, Germany.
Optical diagnosis systems for measurement thermo-fluid-dynamical phenomena in liquid biosystems under ultra high pressure
Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A.; Baars, A. (2004)
ICTAM, Warschau 2004.
Visualization of Temperature and Velocity Fields during Phase Change of Water under High Hydrostatic Pressure
Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003)
GALA 2003 − Laser Methods in Fluid Mechanics, 9-11 September 2003, Braunschweig, Germany.
Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor
Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003)
VDI-GVC–Fachausschüsse 31 March- 2 April 2003, Berlin, Germany.
Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor
Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003)
GAMM 2003, 24-28 March 2003 , Abano Terme, Padua, Italy.
A three dimensional numerical approach to investigate the substrate transport and conversion in an immobilized enzyme reactor
Esterl, S.; Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003)
Biotechnology and Bioengineering 2003 (83), S. 780-789.
Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor
Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003)
PAMM 3, Issue 1, Section 13 2003, S. 398-399.
Assessment of proofing of bread dough in the microwave oven
Özmutlu Karslioglu, Ö.; Sumnu, G.; Sahin, S. (2001)
European Food Research Technology. (Z. Lebensm. Unters. Forsch. A) 2001 (212), S. 487-490.
Effects of different formulations on the quality of microwave baked bread
Özmutlu Karslioglu, Ö. (2001)
European Food Research Technology, (Z. Lebensm. Unters. Forsch. A) 2001 (213), S. 38-42.
Effects of microwave proofing with different gluten containing flours on quality of microwave baked breads
Özmutlu Karslioglu, Ö.; Sumnu, G.; Sahin, S. (2001)
Institute of Food Technologists Annual Meeting Book of Abstracts, New Orleans- Lousiana 2001, S. 127.
Effects of microwave proofing on quality of microwave baked breads
Sumnu, G.; Özmutlu Karslioglu, Ö.; Sahin, S. (2000)
Proceedings of 3rd International Conference on Predictive Modeling of Foods, Leuven-Belgium 2000, S. 301-302.
Optimization of microwave baking of bread
Sahin, S.; Özmutlu Karslioglu, Ö.; Sumnu, G. (2000)
Leuven-Belgium, Proceedings of 3rd International Conference on Predictive Modeling of Foods 2000, S. 329-330.
Prof. Dr. Özlem Özmutlu Karslioglu
Hochschule Weihenstephan-Triesdorf
Fakultät Gartenbau und Lebensmitteltechnologie
Am Staudengarten 10
85354 Freising
T +49 8161 71-5232 F +49 8161 71-52351 oezlem.oezmutlu[at]hswt.de