GULSUN AKDEMIR EVRENDILEK

Associate Extension Professor and Seafood Technology and Food Safety Specialist

University of Maine

United States

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About

Dr. Gulsun Akdemir Evrendilek is an Associate Extension Professor and Seafood Technology and Food Safety Specialist at The University of Maine, USA. Her research focuses on food safety technology, exploring the applications of pulsed electric fields and ultraviolet light in improving food quality and safety. Dr. Evrendilek's recent works include investigations into seafood complexities, antimicrobial properties of natural extracts, and the valorization of agricultural byproducts.

Articles (10)

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2025

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2025

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2025

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2025

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2024

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2024

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2024

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2023

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2022

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2022

Collaborators (2)

Ali Parsaeimehr

Delaware State University

UNITED STATES

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Gulnihal Ozbay

Delaware State University

UNITED STATES

View details

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GULSUN AKDEMIR EVRENDILEK

Research Interests

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Articles (10)

Pulsed Electric Fields-Driven Enhancement of Tomato Seed Quality and Resilience: Improving Germination, Stress Tolerance, and Microbial Disinfection

Impact of pulsed electric fields technology on surface disinfection and quality properties of pistachios

Surface Disinfection and Food Safety Enhancement in Pistachios Through Ultraviolet Light Application

Exploring the Complexities of Seafood: From Benefits to Contaminants

Valorization of Egg Shell Membrane as Protein Source in Soft Gel Capsules

Extraction efficacy of newly designed electric fields on red beetroot samples

Ozone Processing of Corn Grains: Effect on Seed Vigor and Surface Disinfection

Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation

Assessing Edible Composite Film Polymer from Potato Industry Effluent under High Hydrostatic Pressure and Its Antimicrobial Properties

Combined antibacterial effect of Origanum compactum and Mentha piperita (Lamiaceae) essential oils against ATCC Escherichia coli and Staphylococcus aureus

Collaborators (2)

Ali Parsaeimehr

Gulnihal Ozbay

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