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Beiträge in Monografien, Sammelwerken und Schriftenreihen

2007

Hartmann, C.; Özmutlu Karslioglu, Ö.; Petermeier, P.; Fried, J.; Delgado, A. (2007): Analysis of the Flow Field Induced by the Sessile Peritrich Ciliate Opercularia asymmetrica. Journal of Biomechanics 2007 (40), S.137-148.

2006

Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2006): Momentum and energy transfer during phase change of water under high hydrostatic pressure. Innovative Food Science and Emerging Technologies 2006 (7), S.161-168.

2003

Esterl, S.; Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003): A three dimensional numerical approach to investigate the substrate transport and conversion in an immobilized enzyme reactor. Biotechnology and Bioengineering 2003 (83), S.780-789.

2001

Özmutlu Karslioglu, Ö. (2001): Effects of different formulations on the quality of microwave baked bread. European Food Research Technology, (Z. Lebensm. Unters. Forsch. A) 2001 (213), S.38-42.

Özmutlu Karslioglu, Ö.; Sumnu, G.; Sahin, S. (2001): Assessment of proofing of bread dough in the microwave oven. European Food Research Technology. (Z. Lebensm. Unters. Forsch. A) 2001 (212), S.487-490.


Wissenschaftliche Poster

2004

Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A.; Baars, A. (2004): Optical diagnosis systems for measurement thermo-fluid-dynamical phenomena in liquid biosystems under ultra high pressure. ICTAM, Warschau 2004.

2003

Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003): Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor. PAMM 3, Issue 1, Section 13 2003, S.398-399.

2001

Özmutlu Karslioglu, Ö.; Sumnu, G.; Sahin, S. (2001): Effects of microwave proofing with different gluten containing flours on quality of microwave baked breads. Institute of Food Technologists Annual Meeting Book of Abstracts, New Orleans- Lousiana 2001, S.127.

2000

Sahin, S.; Özmutlu Karslioglu, Ö.; Sumnu, G. (2000): Optimization of microwave baking of bread. Leuven-Belgium, Proceedings of 3rd International Conference on Predictive Modeling of Foods 2000, S.329-330.

Sumnu, G.; Özmutlu Karslioglu, Ö.; Sahin, S. (2000): Effects of microwave proofing on quality of microwave baked breads. Proceedings of 3rd International Conference on Predictive Modeling of Foods, Leuven-Belgium 2000, S.301-302.


Vorträge

2004

Özmutlu Karslioglu, Ö.; Hartmann, C.; Baars, A.; Delgado, A. (2004): Momentum and Energy Transfer during Phase Change of Water under High Hydrostatic Pressure. High Pressure Bioscience and Bioengineering, 3rd International Conference, 27-30 September 2004, Rio de Janeiro, Brazil.

Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2004): Visualization of Temperature and Velocity Fields during Phase Change of Water under High Hydrostatic Pressure. GVC-Fachausschusssitzung "Lebensmittelverfahrenstechnik", 22-24 March 2004, Baden-Baden, Germany.

2003

Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003): Visualization of Temperature and Velocity Fields during Phase Change of Water under High Hydrostatic Pressure. GALA 2003 − Laser Methods in Fluid Mechanics, 9-11 September 2003, Braunschweig, Germany.

Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003): Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor. VDI-GVC–Fachausschüsse 31 March- 2 April 2003, Berlin, Germany.

Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003): Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor. GAMM 2003, 24-28 March 2003 , Abano Terme, Padua, Italy.


Patente

2014

Özmutlu Karslioglu, Ö. (2014): Method For Manufacturing A Confectionery Product. US Application of Weers et al. App. No. 14/131,194 Filed January 6, 2014.