- Modified Atmosphere Processing and Packaging of Fish : Filtered Smokes, Carbon Monoxide & Reduced Oxygen Packaging. 2006. Edited by Otwell, W.S., Balaban, M.O., and Kristinsson, H.G. Blackwell Publishing, Ames, IA. ISBN: 0-8138-0768-9
- Textbook on Food Engineering with 12 chapters and its associated software packages. In CD ROM form. Expected in 2006.
1) Polak, J., Balaban, M. O., Peplow, A., and Phlips,E. "Supercritical Fluid Science and Technology". Edited by Johnston and Penninger. Chapter 28: "Supercritical CO2 extraction of lipids from algae". American Chemical Society, Washington D.C. Symposium Series Number 406. 1989. 19 pages.
2) Balaban, M. O., Polak, J., Peplow, A., and Phlips, E. Engineering and Food. Advanced Processes. Edited by W.E.L. Spiess and H. Schubert. "Extraction of lipids from algae by supercritical CO2". Elsevier Applied Science. London. Vol.3. 1989. 17 pages.
3) Balaban, M.O. and Chen, C.S. "Encyclopedia of Food Science and Technology". Edited by H. Hui. "Supercritical Fluid Extraction". Wiley Interscience. New York. 1990. 4 pages.
4) Alpbaz, A., and Balaban, M.O. 1991. An overview of the molluscan shellfish industry in Turkey. In "Molluscan Shellfish Depuration", W.S. Otwell and G. E. Rodrick, eds. CRC Press, Boca Raton, FL. p: 365-368.
5) Balaban, M.O., Pekyardimci, S., Marshall, M.R., Arreola, A., Chen, J.S., We, C.I. 1991. Effects of high pressure CO2 treatment on enzyme activity in model systems and orange juice. Proceedings of the 2nd International Symposium on Supercritical Fluids. Boston, MA 20-22 May. p: 114-117.
6) Balaban, M.O., Pekyardimci, S., Chen, J. S., Arreola, A., Zemel, G., Marshall, M.R. 1993. Enzyme inactivation by pressurized carbon dioxide. In : Science for the food industry of the 21st century. Yalpani, M., Ed. ATL Press, Mount Prospect, IL. p:235-252.
7) Teixeira, A.A., Tucker, G.S., Balaban, M.O., and Bichier, J. 1993. Innovations in conduction- heating models for on-line retort control of canned foods with any j-value. In : Advances in Food Enginering. R. P. Singh and M.A. Wirakartakusumah, Editors. CRC Press, Boca Raton. Chapter 23. p:293.
8) Arreola,A., Balaban,M.O., Marshall,M., Wei,C.I., Peplow,A. and Cornell, J. 1994. Supercritical CO2 processing of orange juice: effects on pectinesterase, microbiology, and quality attributes. In : Supercritical Fluid Processing of Foods and Biomaterials. S.S.H. Rizvi (Ed.). Blackie Academic and Professional. New York. p: 133-154.
9) Balaban, M. O., Henderson, T, Teixeira, A., Otwell, W. S. 1994. Ohmic thawing of shrimp and fish blocks. In : Developments in Food Engineering. Yano, Matsuno and Nakamura (Eds). Blackie Academic and Professional. New York. p:307-309.
10) Balaban, M.O., Bergmann, Y., Yeralan, S. and Otwell, W.S. 1994. Automated quality evaluation of shrimp. In : Developments in Food Engineering. Yano, Matsuno and Nakamura (Eds). Blackie Academic and Professional. New York. p: 972-974.
11) Balaban, M.O., Pekyardimci, S., Chen, J. S., Arreola, A., Marshall, M.R. 1994. Enzyme inactivation by pressurized carbon dioxide. In : Developments in Food Engineering. Yano, Matsuno and Nakamura (Eds). Blackie Academic and Professional. New York. p: 855-857.
12) Henderson, J.T., Balaban, M.O. and Teixeira, A. 1994. Ohmic thawing of frozen shrimp : Preliminary technical and economic feasibility. In : Minimal Processing of Foods and Process Optimization. R.P. Singh, F. A. R. Oliviera (Eds.). CRC Press, Inc. Boca Raton, FL.
13) Balaban, M. O., O'Keefe, S. and Polak, J.T. 1996. "Supercritical fluid extraction of algae". In: "Supercritical fluid extraction in oil and lipid chemistry". AOCS Monograph. J. King and G. List, Eds. p : 247-266.
14) Balaban, M.O., John Roberts, Diego Luzuriaga, Raza Hasan. 1997. An automated ohmic thawing device for shrimp In "Engineering and Food In ICEF 7". (R. Jowitt, ed.) Sheffield Academic Press. p: C53-56.
15) Balaban, M.O., Diego Luzuriaga, Sencer Yeralan, Raza Hasan. 1997. Automated Quality Evaluation of Shrimp. In "Engineering and Food In ICEF 7". (R. Jowitt, ed.) Sheffield Academic Press. p: A105-108.
16) Balaban, M.O., Pedro Vega, Charles Sims, Sean O'Keefe, John Cornell. 1997. Supercritical CO2 Extraction of Carotenes From Carrots. In "Engineering and Food In ICEF 7". (R. Jowitt, ed.) Sheffield Academic Press. p: I25-28.
17) Balaban, M.O., Saim Ural. 1997.Personal Computers In Food Engineering Education. In "Engineering and Food In ICEF 7". (R. Jowitt, ed.) Sheffield Academic Press. p: Q9-12.
18) Teixeira, A.A., Balaban, M.O. and Welt, B.A. 1997. Estimation of thermal death rate constants from inoculated cans of pea puree undergoing thermal processes. In "Engineering and Food In ICEF 7". (R. Jowitt, ed.) Sheffield Academic Press. p: K41-44.
19) Balaban, M.O. and Luzuriaga, D.A. 1997. Automated Sensory Procedures for Shrimp. In: Fish Inspection, Quality Control and HACCP: A Global Focus. R.E. Martin, R.L. Collette and J.W. Slavin (Eds.). Technomic Publishing Co. Lancaster, PA. p:509-520.
20) Balaban, M.O. and Meireles, M.A.A.1999. Supercritical Fluid Technology Applications for the Food Industry. In : Wiley Encyclopedia of Food Science and Technology, 2nd Edition. p: 2220-2226.
21) Newman, D.J., Luzuriaga, D.A., and Balaban, M.O. 1999. Odor and microbiological evaluation of raw tuna : correlation of sensory and electronic nose data. In : "Electronic Noses & Sensor Array Based Systems". Hurst, W.J., Technomic Pub. Co., Lancaster, PA. pp: 170-176.
22) Luzuriaga, D.A., and Balaban, M.O. 1999. Evaluation of the Odor of Decomposition in Raw and Cooked Shrimp: Correlation of Electronic Nose Readings, Odor Sensory Evaluation and Ammonia Levels. In : "Electronic Noses & Sensor Array Based Systems". Hurst, W.J., Technomic Pub. Co., Lancaster, PA. pp:177-184.
23) Korel, F., Luzuriaga, D.A., and Balaban, M.O. 1999. Microbial, Sensory and Electronic Nose Evaluation of Pasteurized Whole Milk. In : "Electronic Noses & Sensor Array Based Systems". Hurst, W.J., Technomic Pub. Co., Lancaster, PA. pp: 154-161.
24) Luzuriaga, D.A., and Balaban, M.O. 1999. Electronic Nose Odor Evaluation of Salmon Fillets Stored at Different Temperatures. In : "Electronic Noses & Sensor Array Based Systems". Hurst, W.J., Technomic Pub. Co., Lancaster, PA. pp: 162-169.
25) Maul, F, Sargent, S.A., Huber, D.J., Balaban, M.O., Sims, C.A., Baldwin, E.A. 1999. Harvest maturity and storage temperature affect volatile profiles of ripe tomato fruits: electronic nose and gas chromatographic analyses. In : "Electronic Noses & Sensor Array Based Systems". Hurst, W.J., Technomic Pub. Co., Lancaster, PA. pp: 1-13.
26) Barbosa, R.D. and Balaban, M.O. 2000. High Pressure Processing Technology For Food. McGraw Hill Encyclopedia of Science and Technology, 9th Edition (In print).
27) Luzuriaga, D. L. and Balaban, M. O. 2001. Quantitative Measurement of Food Color Spectrum with Machine Vision : Software and Examples. In : "Proceedings of the 8th International Congress on Engineering and Food". J. Welti-Chanes, G.V. Barbosa-Canovas and J.M. Aguilera, Eds. Technomic Publishing Co., Lancaster, PA. p: 99-103.
28) Pornchaloempong, P., Balaban, M. O., Chau, K.V. 2001. Thermal Processing Optimization of Quality Retention in a Conical Shape. In : "Proceedings of the 8th International Congress on Engineering and Food". J. Welti-Chanes, G.V. Barbosa-Canovas and J.M. Aguilera, Eds. Technomic Publishing Co., Lancaster, PA. p: 676-681.
29) Pornchaloempong, P., Balaban, M. O., Chau, K.V. 2001. Simulation of Conduction Heating in Conical Shapes. In : "Proceedings of the 8th International Congress on Engineering and Food". J. Welti-Chanes, G.V. Barbosa-Canovas and J.M. Aguilera, Eds. Technomic Publishing Co., Lancaster, PA. p: 671-675.
30) Erdogdu, F., Balaban, M. O. and Chau, K.V. 2001. A Numerical Method for Conduction Heat Transfer in Oval Shapes. In : "Proceedings of the 8th International Congress on Engineering and Food". J. Welti-Chanes, G.V. Barbosa-Canovas and J.M. Aguilera, Eds. Technomic Publishing Co., Lancaster, PA. p: 1799-1803.
31) Erdogdu, F., Balaban, M. O. and Chau, K.V. 2001. Optimization of Thermal Processing in Different Container Shapes Using the Complex Method. In : "Proceedings of the 8th International Congress on Engineering and Food". J. Welti-Chanes, G.V. Barbosa-Canovas and J.M. Aguilera, Eds. Technomic Publishing Co., Lancaster, PA. p: 1810-1814.
32) Erdogdu, F., Balaban, M. O. and Chau, K.V. 2001. Modelling of Heat Conduction in Elliptical Cross Sections. In : "Proceedings of the 8th International Congress on Engineering and Food". J. Welti-Chanes, G.V. Barbosa-Canovas and J.M. Aguilera, Eds. Technomic Publishing Co., Lancaster, PA. p: 1864-1868.
33) Erdogdu, F., Balaban, M. O. and Chau, K.V. 2002. Modelling of Heat Conduction in Elliptical Cross Sections (oval shapes) Using Numerical Finite Difference Models. In "Transport Phenomena in Food Processing", J. Welti-Chanes, J. F. Velez-Ruiz, G.V. Barbosa-Canovas, Eds. CRC Press, Boca Raton, FL. (published in Nov. 2002)
34) Balaban, M.O., and Teixeira, A.A. 2002. Potential Home and Industrial Process Treatments to Reduce L-Dopa in Mucuna Bean. In: "Mucuna as a Food and Feed: Current Uses and the Way Forward". Edited by M. Flores, M. Eilittä, B. Carsky, R. Myhrman, L. Carew, and J. Rojas. Proceedings of a workshop held April 26-29, 2000 in Tegucigalpa, Honduras. Published by CIDICCO, Honduras. p:339-351.
35) Arthur A. Teixeira and Murat O. Balaban. 2005. Computer Software For On-Line Correction Of Process Deviations In Batch Retorts. K.P. Sandeep, Ed. "Thermal Processing Control and Automation". Blackwell Publishing, Ames, Iowa.
36) Balaban, M.O., Kristinsson, H.G., Otwell, W.S. 2006. Color Enhancement and Potential Fraud in Using CO. In: Modified Atmosphere Processing and Packaging of Fish : Filtered Smokes, Carbon Monoxide & Reduced Oxygen Packaging. Edited by Otwell, W.S., Balaban, M.O., and Kristinsson, H.G. Blackwell Publishing. Ames, IA. pp:127-140.
37) Hordur G. Kristinsson, Murat O. Balaban, and Steve Otwell. 2006. Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke. In: Modified Atmosphere Processing and Packaging of Fish : Filtered Smokes, Carbon Monoxide & Reduced Oxygen Packaging. Edited by Otwell, W.S., Balaban, M.O., and Kristinsson, H.G. Blackwell Publishing. Ames, IA. pp:65-82.
38) Hordur G. Kristinsson, Murat O. Balaban, W. Steven Otwell. 2006. The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color. In: Modified Atmosphere Processing and Packaging of Fish : Filtered Smokes, Carbon Monoxide & Reduced Oxygen Packaging. Edited by Otwell, W.S., Balaban, M.O., and Kristinsson, H.G. Blackwell Publishing. Ames, IA. pp:29-53.
39) Balaban, M.O., Damar, S., Odabasi, A.Z., Oliveira, ACM. 2007. Quality Evaluation of Seafoods. In : Computer Vision Technology for Food Quality Evaluation", Da-Wen Sun, Editor. Elsevier. (In press)
40) Damar, S., Balaban, M.O. 2007. "Dense Phase Carbon Dioxide Process", in Nonthermal Processing Technologies for Food. Howard Zhang, Gustavo Barbosa-Canovas, VM Balasubramaniam, Patrick Dunne, Dan Farkas, James Yuan, Editors.
REFEREED PUBLICATIONS:
1975:
1) Bayezit, C., Balaban. M.O., Koymen, M., and Guruz, K. "Heat & mass transfer calculations in a central heating plant". Turkish Society of Chemical Engineers. 70. 1975. 23-31.
1986:
2) Balaban, M.O., and Pigott, G.M. "Shrinkage in fish muscle during drying". Journal of Food Science, 51. 1986. 510-512.
1988:
3) Balaban, M.O., and Pigott, G.M. "Mathematical model of simultaneous heat and mass transfer in food, with dimensional changes and variable transport parameters". Journal of Food Science. 53(3). 1988. 935-939.
4) Balaban, M.O., Carrillo, A., and Kokini, J. "A computerized method to analyze the creep behavior of viscoelastic foods" Journal of Texture Studies. 19. 1988. 171-183.
1989:
5) Balaban, M.O., Singh, P., Zuritz, C., and Hayakawa, K.I. "Estimation of heat of moisture sorption and improved criteria for evaluating moisture sorption isotherm equations for foods". Journal of Food Process Engineering. 10. 1989. 53-70.
1990:
6) Balaban, M.O. "Effect of volume change in foods on the temperature and moisture content predictions of simultaneous heat and moisture transfer models". Journal of Food Process Engineering. 12(1). 1990. 67-88.
7) Zemel, G., Sims, C., Marshall, M., and Balaban, M. O. "Effect of pH on the activity of polyphenoloxidase in apples". Journal of Food Science. 55(2). 1990. 662-563.
8) Peplow, A., Balaban, M. O., and Leak, F. 1990. "Lipid composition of fat trimmings from farm-raised alligator". Aquaculture. 91.339-348.
1991:
9) Wei, C.I., Balaban, M.O., Fernando, S., and Peplow, A.J. 1991. "Bacterial effect of high pressure CO2 treatment on foods spiked with Listeria or Salmonella". J. Food Protection. 54(3):189-193.
10) Balaban, M. O., Arreola, A.G., Marshall, M., Peplow, A., Wei, C. I., and Cornell, J. 1991. "Inactivation of pectinesterase in orange juice by supercritical carbon dioxide". J. Food Science. 56(3):743-746,750.
11) Arreola, A.G., Balaban, M. O., Marshall, M., Peplow, A., Wei, C.I., and Cornell, J. 1991. "Supercritical Carbon Dioxide Effects on Some Quality Attributes of Single Strength Orange Juice". J. Food Sc. 56(4):1030-1033.
12) Ahmed, E., Chang, F.D., Balaban, M.O. and Arreola, A.G. 1991. Extrusion cooking of sweet potato roots. J. Food Quality. 14:229-239.
13) Arreola, A.G., Balaban, M. O., Marshall, M., Peplow, A., Wei, C. I., and Cornell, J. 1991. "Effect of High Pressure Carbon Dioxide on Microbial Loads in Single Strength Orange Juice.". J. Food Quality. 14(4):275-284.
14) Chen, J.S., Wei, C.I., Rolle, R.S., Otwell, W.S., Balaban, M.O., and Marshall, M.R. 1991. Inhibitory effect of kojic acid on some plant and crustacean polyphenol oxidases. J. Agric. Food Chemistry. 39:1396-1401.
1992:
15) Meyssami, B., Balaban, M.O. and Teixeira, A.A. 1992. Prediction of pH in model systems pressurized with carbon dioxide. Biotechnology Progress. 8 :149-154.
16) Meade, M.K., Johnson, D.D., West, R.L., and Balaban, M.O.. 1992. Yield, USDA grade factors and time requirements for a beef partial hot fabrication procedure. J. Food Sc. 57(5):1038-1040.
17) Balaban, M. O. and Pigott, G.M. 1992. "Thermal conductivity, heat capacity and moisture isotherm of ocean perch at different moisture levels and temperatures". Journal of Aquatic Food Products Technology, 1(2):57-73.
18) Chen, J.S., Balaban, M. O., Wei, C.I., Marshall, M.R., and Hsu, W.Y. 1992. Inactivation of polyphenoloxidase by high pressure carbon dioxide. J. Agr. and Food Chem. 40:2345-2349
19) Pekyardimci, S., Balaban, M.O. 1992. High pressure CO2 treatment on polyphenoloxidase activity. Turkish Journal of Chemistry. 16(2):158-163.
20) Hendrix, D., Nagy, S., Balaban, M.O., and Crandall, R. 1992."Effect of dewaxing method and temperature on wax composition and yield from cold pressed white grapefruit oil". Proc. Florida St. Hort. Soc. 105:146-148.
1993:
21) Chen, J.S., Balaban, M.O., Gleeson, R.A., Marshall, M.R., and Wei, C.I. 1993. Effect of carbon dioxide on the inactivation of Florida spiny lobster polyphenoloxidase. J. Sci. Fd. Agric. 61, 253-259.
22) Sims, C.A., Balaban, M.O. and Matthews, R.F. 1993. Optimization of carrot juice color and stability. J. Food Sc. 58(5):1129-1131.
23) Henderson, J. T., Balaban, M. O. and Teixeira, A.A. 1993. Ohmic thawing of frozen shrimp: Preliminary technical and economic feasibility. Proceedings of the Workshop on Process Optimization and Minimal Processing of Foods. Escola Superior de Biotechnologica, Porto, Portugal. Sept. 23, 1993.
1994:
24) Balaban, M. O., Yeralan, S. and Bergmann, Y. 1994. Determination of count and uniformity ratio of shrimp by machine vision. Journal of Aquatic Food Product Technology. 3(3):43-58.
1995:
25) Bichier, J., Teixeira, A.A., Balaban, M. O. And Heyliger, T. O. 1995. Thermal process simulation of canned foods under mechanical agitation. J. Food Proc. Eng.18(1):17-40.
1996:
26) Luzuriaga, D., Balaban, M. O. 1996. Electrical conductivity of frozen shrimp and fish at different temperatures and voltage levels. J. Aquatic Food Prod. Dev. (5)3:41-63.
27) Vega, P.J., Balaban, M.O., Sims, C.A., O'Keefe, S.F. and Cornell, J.A. 1996. Determination of Supercritical Carbon Dioxide Extraction Efficiency of Carotenes from Carrots by the Response Surface Method. J. Food Science. 61:757.
28) Balaban, M. O., and Ural, S. 1996. Personal computer based food engineering education. Food Science and Technology International. (2)1:1-9.
1997:
29) Luzuriaga, D., Balaban, M. O., Yeralan, S. 1997. Analysis of visual quality attributes of white shrimp by machine vision. Journal of Food Science. 62(1):1-7.
30) Welt, B.A., Teixeira, A. A., Balaban M. O., and Smerage, G.H. 1997. Iterative method for kinetic parameter estimation from dynamic thermal treatments. J. Food Sci. 62(1):8-14.
31) Luzuriaga, D., Balaban, M. O., Teixeira, A. A., Hasan, R. 1997. A new device for measuring texture changes in raw white shrimp stored on ice. J. Aquatic Food Prod. Dev. 6(3):5-28
32) Luzuriaga, D., Balaban, M. O., Hasan, R. 1997. Automated headspace ammonia analysis of shrimp. J. Aquatic Food Prod. Dev. 6(3):29-52.
33) Welt, B.A., Teixeira, A.A., Chau, K.V., Balaban, M.O., and Hintinlang, D.E. 1997. Explicit Finite Difference Methods for Heat Transfer Simulation and Thermal Process Design. J. Food Sci. 62(2):230-236.
34) Welt, B.A., Teixeira, A.A., Balaban, M.O., Smerage, G.H., Hintinlang, D.E., and Smittle, B.J. 1997. Kinetic Parameter Estimation in Conduction Heating Foods Subjected to Dynamic Thermal Treatments. J. Food Sci. 62(3):529-534.
35) Maul, F., Sargent, S.A., Huber, D.J., Balaban, M.O., Luzuriaga, D.A., Baldwin, E.A. 1997. Non-destructive quality screening of tomato fruit using "electronic nose" technology. Proc. Fl. State Hort. Soc. 110:188-194.
1998:
36) Roberts, J. S., Balaban, M. O., Zimmerman, R., Luzuriaga, D. 1998. Design and testing of a prototype ohmic thawing unit. Computers and Electronics in Agriculture. 19:211-222.
37) Palazoglu, T. K., and Balaban, M.O. 1998. Supercritical CO2 extraction of lipids from roasted pistachio nuts and evaluation of the remaining meal. Transactions of the ASAE. 41(3):679-684.
38) Maul, F., Sargent, S.A., Balaban, M.O., Baldwin, E.A., and Sims, C.A. 1998. Aroma volatile profiles from ripe tomatoes are influenced by physiological maturity at harvest : an application for electronic nose technology. J. Am. Soc. Hort. Sci. 123(6): 1094-1101.
39) Erdogdu, F., Balaban, M. O., Chau, V.C.1998. Automation of heat transfer coefficient determination: development of a Windows-based software tool. Food Technology, Turkey. 3(10):66-75.
40) Erdogdu, F., Balaban, M. O., Chau, K.V. 1998. Modeling of Heat Conduction in Elliptical Cross Section. I. Development and Testing of the Model. J. Food Engineering. 38(2):223-239.
41) Erdogdu, F., Balaban, M. O., Chau, K.V. 1998. Modeling of Heat Conduction in Elliptical Cross Section. II. Adaptation to Thermal Processing of Shrimp. J. Food Engineering. 38(2):241-250.
42) Turhan, M., Balaban, M.O., Turhan, K. N., and Luzuriaga, D.A. 1998. Potential use of electronic nose technique for detection of meat adulteration : Separation of pork-beef mixtures. Fleischwirtschaft. 6:26-28.
1999:
43) Teixeira, A.A., Balaban, M.O., Germer, S.P.M., Sadahira, M.S., Teixeira-Neto, R.O., and Vitali, A.A. 1999. Heat transfer model performance in simulation of process deviations. J. Food Sci.. 64 (3): 488-493.
44) Erdogdu, F., Balaban, M.O., Chau, K.V. 1999. Mathematical model to predict yield loss of medium and large tiger shrimp (Penaeus monodon) during cooking. J. Food Process Eng. 22:383-394.
45) Zook CD, Parish ME, Braddock RJ, Balaban MO. 1999. High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices. J Food Sci 64(3):533-535
2000:
46) Silva, F. M., Sims, C., Balaban, M.O., Silva, C.L.M., O'Keefe, S. 2000. Flavor and Aroma Changes in Thermally Processed CupuaÇu (Theobroma Grandiflorum) Pulp. J. of Sc. of Food Sc. and Agric.80(6):783-787.
47) Moretti, C.L., Sargent, S.A., Balaban, M.O., Puschmann, R. 2000. Electronic Nose : Non-Destructive Technology to Screen Tomato Fruit With Internal Bruising. Horticultura Brasileira. 18(1): 20-23.
48) Balaban, M. O., Korel, F., Odabasi, A., Folkes, G.2000. Transportability of data between electronic noses : Mathematical methods. Sensors and Actuators. B 71 p:203-211.
49) Erdogdu, F., Balaban, M.O. 2000. Thermal Processing Effects on the Textural Attributes of Previously Frozen Shrimp. J. Aquatic Food Pr. Techn. 9(4):67-84.
50) Maul, F., Sargent, S.A., Sims, C.A., Baldwin, E.A., Balaban, M.O., and Huber, D.J. 2000. Tomato Flavor and Aroma Quality as Affected by Storage Temperature. J. Food Sci. 65(7):1218-1237.
51) Sriwatanapongse, A. , Balaban, M.O., Teixeira, A.A. 2000. Kinetics of thermal inactivation of bromelain from pineapple juice. Transactions of the ASAE. 43(6): 1703-1708.
2001:
52) Korel, F., Luzuriaga, D.A. and Balaban, M.O. 2001. Quality evaluation of raw and cooked catfish fillets : use of electronic nose and machine vision. J. Aquatic Food Pr. Techn. 10(1):3-18.
53) Sutly, J.P., R.D. Miles, C.W. Comer, M.O. Balaban. 2001. The influence of V on pigmentation of brown-shelled eggs. Poult. Sci. 80, no. 7: 1039.
54 ) Erdogdu, F., Luzuriaga, D.A., Balaban, M.O., and Chau, K.V. 2001. A predictive model on moisture and yield loss in phosphate-treated, cooked tiger shrimp (Penaeus monodon). Journal of Aquatic Food Product Technology. 10(2):31-45.
55) Welt BA, Teixeira AA, Balaban MO, Smerage GH Hintenlang DE, Smittle BJ. 2001. Irradiation as a pretreatment to thermal processing. J. Food Sci. 66(6):844-849.
56) Charest, D., Balaban, M. O., Marshall, M.R., Cornell, J. A. 2001. Extraction of astaxanthin from crawfish shells by supercritical CO2 with ethanol as entrainer. J. Aq. Food Prod. Tech. 10(3):79-93.
57) Korel, F., Luzuriaga, D.A. and Balaban, M.O. 2001. Quality Assessment of Tilapia (Oreochromis niloticus) Fillets Treated With Sodium Lactate Using Electronic Nose and Machine Vision. J. Food Sc. 66(7):1018-1024.
2002:
58) Wallat, G.K., Chapman, F.A., Luzuriaga, D.A., and Balaban, M.O. 2002. Analysis of skin color development in live goldfish using a Color Machine Vision System. North Am. Journal of Aquaculture.64:79-84.
59) Roberts, J. S., Balaban, M. O., Wei, C.I., Luzuriaga, D. 2002. Comparison of quality attributes of ohmic and water immersion thawed shrimp. J. Aquatic Food Prod. Tech. 11(2):3-11.
60) Korel, F., Balaban, M.O. 2002. Microbial and Sensory Assessment of Milk With an Electronic Nose. J. Food Sci. 67(2):758-764.
61) Korel, F., Bagdatlioglu, N., Balaban, M.O., Hisil, Y. 2002. Ground red peppers: capsaicinoids content, Scoville scores, and discrimination by an electronic nose. J. Agr. Food Chem. 50(11) : 3257-3261.
62) Erdogdu, F., Balaban, M.O. 2002. Non-linear constrained optimization of thermal processing : I. Development of a modified algorithm of complex method. J. Food Process Eng. 25(1):1-22.
63) Boynton, B.B., C.A. Sims, S. Sargent, M. O. Balaban, M. R. Marshall. 2002. Quality and stability of pre-cut mangos and carambolas subjected to high pressure processing. J. Food Sci. 67 (1) 409-415.
64) Odabasi, Z.A., Balaban, M.O. and O’Keefe, S. 2002. Optimization of lipid extraction yield from Sesame seeds using supercritical CO2 with ethanol as entrainer. J. Food Sci. and Technology 39(5):496-501.
2003:
65) Porchalaempong, P., Balaban, M.O., Chau, K.V., and Teixeira, A.A. 2003. Optimization of nutrient retention for conduction heat transfer in conical containers. J. Food Process Eng. 25(6):539-555.
66) Porchalaempong, P., Balaban, M.O., Chau, K.V., and Teixeira, A.A. 2003. Development of a mathematical model for conduction heat transfer in a conical shape. J. Food Process Eng. 25(6):557-570.
67) Barbosa, R. D., Balaban, M.O., Teixeira, A.A. 2003. Temperature and Concentration Dependence of Heat Capacity of Model Aqueous Solutions. Int. J. Food Properties 6(2):239-258.
68) Barbosa, R. D., Balaban, M.O., Teixeira, A.A. 2003. Temperature and Concentration Dependence of Density of Model Liquid Foods. Int. J. Food Properties 6(2):195-214.
69) Erdogdu, F, Balaban, M.O. and Otwell, W.S. 2003. Construction of shrimp cooking charts using previously developed mathematical models for heat transfer and yield loss predictions. Journal of Food Eng. 60 p:107-110.
70) Erdogdu, F. and Balaban. M.O. 2003. Nonlinear constrained optimization of thermal processing. II. Variable process temperature profiles to reduce time and to improve nutrient retention in spherical and finite cylindrical geometries. Journal of Food Process Engineering. 26(3):303-314.
71) Erdogdu, F. and Balaban. M.O. 2003. Complex method for non-linear constrained multi-criteria (multi-objective function) optimization of thermal processing. Journal of Food Process Engineering. 26(4):357-375.
72) Zhang, H., Balaban, M.O. and Principe, J. 2003. Improving Pattern Recognition of Electronic Nose Data With Time-Delay Neural Networks. Sensors and Actuators B: Chemical vol. 96, issue 1-2, p:385 - 389.
73) Korel, F. and Balaban, M.O. 2003. Uses of electronic nose in the Food Industry. Gida 28(5):505-511.
2004:
74) M. T. Momol, M. O. Balaban, F. Korel, A. Odabasi, E. A. Momol, G. Folkes, and J. B. Jones. 2004. Discrimination of Plant Pathogenic Bacteria Using an Electronic Nose. Plant Health Progress. http://www.plantmanagementnetwork.org/pub/php/brief/2004/nose/
75) Alasalvar,C.,Odabasi,A.Z., Demir, N., Balaban, M.O., Shahidi, F., and Cadwallader, K.R. 2004. Evaluation of Different Varieties of Raw Turkish Hazelnut Volatiles by DHA/GC/MS, Electronic Nose, and Sensory Profile Analysis. J.Food Sci. 69(3):SNQ99-106
76) Mendoza, T.F., Welt, B.A., Otwell, W.S., Teixeira, A.A., Kristinsson, H., Balaban, M.O. 2004. Kinetic Parameter Estimation of Time-Temperature Integrators Intended for use with Packaged Fresh Seafood. J. Food Sci. 69(3):FMS90-6.
77) Yoruk,R., Balaban, M.O. and Marshall, M.R. 2004.Machine
Vision Analysis of Anti-browning Potency of A Natural Compound,
Oxalic Acid: A Comparative Investigation on Banana and Apple. J. Food Sci. 69(6):E281-9.
78) Erdogdu,
F., Balaban, M.O., Otwell, W.S., and Garrido, L. 2004.
Cook-related yield loss for pacific white (Penaeus vannamei)
shrimp previously treated with phosphates: effects of shrimp size and
internal temperature distribution. J. Food Engineering 64(3):297-300.
79) Oliveira, A.C.M., O’Keefe, S.F., Balaban, M.O., Sims, C.A., Portier, K.M. 2004. Influence of Commercial Diets on Quality Aspects of Cultured Gulf of Mexico Sturgeon (Ancipenser oxyrinchus desotoi). J. Food Sci. 69(7):S278-284.
80) A.C.M.Oliveira, S.F. O’Keefe, M.O. Balaban. 2004.Video Analysis to Monitor Rigor Mortis in Cultured Gulf of Mexico Sturgeon (Ancipenser oxyrynchus desotoi). J. Food Sci. 69(8):E392-397.
81) Tokusoglu, O. and Balaban, M.O. 2004. Correlation of odor and color profiles of oysters (Crassostrea virginica) with electronic nose and color machine vision. Journal of Shellfish Research. 23(1): 143-148.
2005:
82) Oliveira, A.C.M., O’Keefe,S.F., Balaban, M.O. 2005. Fillet Yields and Proximate Composition of Cultured Gulf of Mexico Sturgeon. (Ancipenser oxyrynchus desotoi). JAFPT 14(1):5-16.
83) Zhang, H., Balaban, M. O., Portier, K., and Sims, C.A. 2005. Quantification of Spice Mixture Compositions by Electronic Nose. Part I. Data Analysis Using Neural Networks. J. Food Sci. 70(4):E253-258.
84) Zhang, H., Balaban, M. O., Portier, K., and Sims, C.A. 2005. Quantification of Spice Mixture Compositions by Electronic Nose. Part II. Comparison with GC and Sensory Methods. J. Food Sci. 70(4):E259-264.
85) Kincal, D., Hill, S., Balaban, M.O., Marshall, M. R., Wei, C. 2005. A Continuous High Pressure Carbon Dioxide System for Microbial Reduction in Orange Juice. J Food Sci. 70(5):M249-254
86) Balaban, M.O., Kristinsson, H.G., Otwell, W.S. 2005. Evaluation of Color Parameters in a Machine Vision Analysis of Carbon Monoxide-Treated Fresh Tuna. JAFPT. 14(2): 5-24.
87) Boynton, B., Welt, B.A., Sims, C.A., Brecht, J., Balaban, M.O., Marshall, M.R. 2005. Sensory effects of modified atmosphere packaging for irradiated fresh cut cantaloupe. HortTech. 15(4):1-6.
2006:
88) Damar, S., Balaban, M.O. 2006. Review of Dense Phase CO2 Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality. J. Food Sci. 71(1):R1-11.
89) Boynton, B., Welt, B.A., Sims, C.A., Brecht, J., Balaban, M.O., Marshall, M.R. 2006. Effects of Low-dose Electron Beam Irradiation on Respiration, Microbiology, Texture, Color, and Sensory Characteristics of Fresh-cut Cantaloupe Stored in Modified-atmosphere Packages. J. Food Sci. 71(2):S149-155.
90) Lim, Sangbin, Yagiz, Y, Balaban, M.O. 2006. Continuous High Pressure Carbon Dioxide Processing of Mandarin Juice. Food Science and Biotechnology. 15(1):13-18.
91) Dagan, G. F., Balaban, M. O. 2006. Pasteurization of beer by a continuous dense phase CO2 system. J. Food Sci. 71(3):E164-169
92) Korel, F. and Balaban, M.O. 2006. Composition, Color and Mechanical Characteristics of Pretreated Candied Chestnuts. International Journal of Food Properties. 9:550-572
93) Kincal, D., Hill, S., Balaban, M.O., Marshall, M. R., Wei, C. 2006. A Continuous High Pressure Carbon Dioxide System for Cloud and Quality Retention in Orange Juice. J Food Sci. 71(6): C338-C344.
94) Oliveira, AC.M, Balaban, MO. 2006. Comparison of a Colorimeter with a Computer Vision System in Measuring Color of Gulf of Mexico Sturgeon Fillets. Appl. Eng. Agric. 22(4): 538-587.
95) Del Pozo
Insfran, D., Balaban, M.O., and Talcott, S.T. 2006. Microbial
stability, phytochemical retention and organoleptic attributes of dense phase
CO2 processed Muscadine grape juice. J. Agric. Food Chem.
54 (
96) Del Pozo-Insfran,David, Balaban, M.O., and Talcott, S.T. 2006. Enhancing the Retention of Phytochemicals and Organoleptic Attributes in Muscadine Grape Juice by Dense Phase-CO2 Processing and Copigmentation. Journal of Agricultural and Food Chemistry 54(18): 6705 - 6712
97) Damar, S., Yagiz, Y., Balaban, M.O., Ural, S., Oliveira, A. C. M., and Crapo, C. A. 2006. Prediction of Oyster Volume and Weight Using Machine Vision. JAFPT 15(4):5-17
98) Oliveira, ACM, O’Keefe, SF and Balaban, MO. 2006. Composition and Consumer Attribute Analysis of Smoked Fillets of Gulf Surgeon (Ancipenser oxyrinchus desotoi) Fed Different Commercial Diets. JAFPT 15(3):33-48
99) H.G. Kristinsson, N. Ludlow, M.O. Balaban, W.S. Otwell and B.A. Welt. 2006. Muscle quality of yellowfin tuna (Thunnus albacares) steaks after treatment with carbon monoxide gases and filtered wood smoke. JAFPT 15(3):49-67
100) Miles, R., Odabasi, A., Balaban, M., Portier, K., Sampath, V. 2006. Vitamin C overcomes the detrimental effect that vanadium has on brown eggshell pigmentation. Journal of Applied Poultry Research 15: 425-432
101) M.O. Balaban, A.Z. Odabaşı. 2006. Color Measurement with Machine Vision. Food Technology. December 2006 p:32-36
2007:
102) Odabasi, A.; Miles, R.; Balaban, M. 2007. Changes in Brown Egg Shell Color As the Hen Ages. Poultry Science. 86:356-363.
103) D. A. Luzuriaga, F. Korel, M. Ö. Balaban. 2007. Odor Evaluation of Shrimp Treated with Different Chemicals with an Electronic Nose and a Sensory Panel. JAFPT 16(2):57-75
104) Shafit, MH., Williams, SK., West, RL., Littell, RC., Balaban, M.O., Bacus, JN. 2007. Effect of sodium diacetate and/or sodium lactate on binding stability of restructured turkey steak. J. Trop. Agric. and Fd. Sc. 35(1):81-89
105) Del Pozo Insfran, D., Balaban, M.O., and Talcott, S.T. 2007. Inactivation of Polyphenol Oxidase in Muscadine Grape Juice by Dense Phase-CO2 Processing. Food Research International 40 (7):894-899
106) Vargas,L.F,Sr; Bruce Welt, Jim Seliga; Pullammanappallil,Pratap C., Tony Brennan, Teixeira,Arthur A; Balaban,M. O; Dr. Charles Beatty. 2007. Effect of γ-Irradiation on Mechanical Properties and Molecular Weight of Thermoformed Polylactic Acid Cups. Journal of Applied Packaging Research 1(3):181-
107) Yagiz, Y., Kristinsson, H.G., Balaban, M.O., Marshall, M.R. 2007. Effect of high pressure treatment on the quality of Rainbow Trout (Oncorhynchus mykiss) and Mahi Mahi (Coryphaena hippurus). J.Food Sci. 72 (9), C509–C515.
2008:
108) Balaban, M.O. 2008. Quantifying non-homogeneous colors in agricultural materials. Part I: Method development. J. Food Sc. (Submitted)
109) Balaban, M.O., Aparicio, J., Zotarelli, M., Sims, C. 2008. Quantifying Non-Homogeneous Colors in Agricultural Materials. Part II: Comparison of Machine Vision and Sensory Panel Evaluations. J. Food Sc. (Submitted)
110) Mantilla, D., Kristinsson, H.G., Balaban, M.O., Otwell, W.S., Chapman, F.A., Raghavan, S. 2008. Pre-mortem treatment of tilapia with carbon monoxide on the color stability of frozen whole tilapia (in preparation)
111) Mantilla, D., Kristinsson, H.G., Balaban, M.O., Otwell, W.S., Chapman, F.A., Raghavan, S. 2008. Comparison of pre- and post-mortem treatment of tilapia with carbon monoxide on the color stability of tilapia fillets. (in preparation)
112) Pilavtepe, M., Balaban, M.O. 2008. Machine Vision Based Quantification of Bacterial Volume Change with High Hydrostatic Pressure. (In preparation)
113) Damar,S., Balaban, M.O., Sims, C.A. 2008. Dense Phase CO2 Processing of Coconut Water. International J. Food Sci and Techn. (submitted)
114) Bingol, G., Balaban, M. O., Roberts, J.S., Devres, Y. O. 2008. The Effects of Isothermal Drying During Controlled and Constant Microwave Power on the Drying Rate and Final Color of Grapes. Journal of Food Engineering (Submitted)
115) Bingol, G., Balaban, M. O., Devres, Y. O. 2008. Effect of dipping temperature and holding time on drying rate and color change of grapes. Journal of Food Engineering (Submitted)
116) Demir, N., A.C. O. Ferraz, S. A. Sargent, and M. O. Balaban. 2008. Changes in aroma profiles in bruised blueberries during storage using an electronic nose. JFS. (Submitted).
117) Demir, N., A.C. O. Ferraz, M. O. Balaban, S. A. Sargent and M.C.Andrade. 2008. Machine vision evaluation of vibration and transfer-related bloom loss in ‘Misty’ blueberries. JFS (In preparation).
118) Abdellatief, A., Welt, BA., Hahn, D., Balaban, MO. 2008. Method
for measuring the Oxygen Transmission Rate of Perforations (In preparation).
NON-REFEREED PUBLICATIONS:
1) Balaban, M. O. "Mathematical Modeling of Air Drying Applied to Fish". Doctoral Dissertation. University of Washington. Seattle, Washington. 1984. 400 pages.
2) Balaban, M. O. "SC fluid extraction : a promising technology". Newsletter of the ASAE, Food Process Engineering. 22(2). 1988. 14-15.
3) Leak, F., Johnson,D., and Balaban, M.O. "Further evaluation of alligator meat as a wholesome product". AMDEP report number 87-00014. 1989. 37 pages.
4) Balaban, M.O. "Supercritical fluids : recovery of process materials". Agricultural Engineering, March-April, 1989. 24-25.
5) Balaban, M. O. 1989. "Process development with personal computers". Annual Citrus Processing Short Course Proceedings. University of Florida. Gainesville, FL. 1989. 111-124.
6) Alpbaz, A, Temelli, B., and Balaban, M.O. 1991. "Natural contamination of shellfish from Turkey". Proceedings of the First International Congress in Shellfish Depuration, November 1989. 8 pages.
7) Larusson, T., Balaban, M.O., Yeralan, S. and Otwell, W.S. 1991. Application of computer vision to seafood quality evaluation. Proceedings of Second Joint Conferences, Tropical and Subtropical Fisheries Technology and Atlantic Fisheries Technology Societies. Orlando, FL. December 2-5, 1990.
8) Balaban, M. O., J. Roberts, T. Henderson, A. Teixeira, W. S. Otwell. 1992. Ohmic thawing of shrimp blocks. Proceedings of the First Joint Meeting for the Tropical and Subtropical Fisheries Technology Conference and Gulf and Caribbean Fisheries Institute, Inc. November 1-6, 1992. Merida, Mexico.
9) Balaban, M. O., Henderson, T, Teixeira, A., Otwell, W. S. 1993. Ohmic thawing of shrimp and fish blocks. Proceedings of the 6th International Conference on Engineering and Food. May 23-27, 1993. Makuhari Messe, Japan.
10) Balaban, M.O., Bergmann, Y., Yeralan, S. and Otwell, W.S. 1993. Automated quality evaluation of shrimp. Proceedings of the 6th International Conference on Engineering and Food. May 23-27, 1993. Makuhari Messe, Japan.
11) Balaban, M.O., Pekyardimci, S., Chen, J. S., Arreola, A., Marshall, M.R. 1993. Enzyme inactivation by pressurized carbon dioxide. Proceedings of the 6th International Conference on Engineering and Food. May 23-27, 1993. Makuhari Messe, Japan.
12) Balaban, M. O. 1993.Training program for the use, operation and maintenance of refrigerated food storage. Student and teacher handbook, and video. Florida Dept. of Education.
13) Balaban, M.O., Bergmann, Y., Yeralan, S. 1994. Determination of count and uniformity ratio of shrimp by machine vision. Proceedings of the Food Processing Automation Conference III. February 9-12, 1994. Orlando, FL. p:91-96. Published by ASAE. St. Joseph, MI.
14) Balaban, M.O., Bergmann, Y., Yeralan, S. 1994. Count and uniformity ratio determination of shrimp by machine vision. Proceedings of the 5th International Conference in Computers in Agriculture. February 6-9, 1994. Orlando, FL. p:99-104. Published by ASAE. St. Joseph, MI.
15) Balaban, M. O. and Luzuriaga, D. 1996. Automated quality evaluation of shrimp. Food Quality. May. 56-62.
16) Balaban, M.O. and Luzuriaga, D.A. 2001. Measuring color in foods. Resource. August, p:10-11.
17) Yuceturk, A.C., Korel, F., Balaban, M.O. 2001. Application of neural networks in determining the storage time of milk samples obtained by an electronic nose. 10th Turkish Symposium on Artificial Intelligence and Neural Networks. June 21-22, 2001. Gazimagosa, KKTC.
18) Miles, R.D., Odabasi, A.Z., Balaban, M.O., Sampath, V.C., Comer, C.W. 2002. El Vanadio y la Despigmentacion de los Huevos. Industria Avicola. December 2002. 42-44.
19) Balaban, M., Damar, S. 2005. Cold Pasteurization of Coconut water with a continuous dense phase carbon dioxide system. Food Ingredient News. Vol.13, Number 8, p:8-9
20) Miles, R.D., Odabasi, A.Z., Balaban, M.O. 2006. Influenta vanadiului asupra depignetarii cojii oualor. (Romanian). Nutri-Com, December 2006. 3 pages.
21) Miles, R.D., Butcher, G.D., Balaban, M.O., Odabasi, A.Z. 2007. Factori care influenteaza depigmentarea cojii oualor. (Romanian). Nutri-Com, March 2007. 2 pages.
Last revised Aug 29, 2007