03.08. Department of Food Engineering

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Author:  Özen, Fatma Banu

Results 1-20 of 54 (Search time: 0.008 seconds).

Issue DateTitleAuthor(s)
1Nov-2008Antifungal activity of biopolymers containing natamycin and rosemary extract against Aspergillus niger and Penicillium roquefortii
2Jul-2010Antimicrobial and antioxidant activities of turkish extra virgin olive oils
32008Antimicrobial effect of natural antimicrobial agents against foodborne pathogens
4Dec-2012Application of mid-infrared spectroscopy for the measurement of several quality parameters of alcoholic beverages, wine and raki
52023Applications of UV–visible, fluorescence and mid-infrared spectroscopic methods combined with chemometrics for the authentication of apple vinegar
62013Authentication of a Turkish traditional aniseed flavoured distilled spirit, raki
7May-2008Authentication of pomegranate juice concentrate using FTIR spectroscopy and chemometrics
8Apr-2023Authentication of pomegranate juice in binary and ternary mixtures with spectroscopic methods
92020Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques
102023Authentication of vinegars with targeted and non-targeted methods
112012Bioethanol production from low cost agro-industrial waste products
122019Characterization of antimicrobial activities of olive phenolics on yeasts using conventional methods and mid-infrared spectroscopy
132021Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils
14Aug-2008Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy
151-Dec-2016Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines
162019A comparative study of mid-infrared, UV-Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils
17Feb-2010Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils
18Oct-2014Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties
19Sep-2009Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data
20Jun-2022Detection of vinegar adulteration with spirit vinegar and acetic acid using UV–visible and Fourier transform infrared spectroscopy