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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

mehr

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

mehr

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