03.08. Department of Food Engineering

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Author:  Özen, Banu
Date Issued:  [2020 TO 2023]

Results 1-18 of 18 (Search time: 0.004 seconds).

Issue DateTitleAuthor(s)
12023Applications of UV–visible, fluorescence and mid-infrared spectroscopic methods combined with chemometrics for the authentication of apple vinegar
2Apr-2023Authentication of pomegranate juice in binary and ternary mixtures with spectroscopic methods
32020Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques
42023Authentication of vinegars with targeted and non-targeted methods
52021Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils
6Jun-2022Detection of vinegar adulteration with spirit vinegar and acetic acid using UV–visible and Fourier transform infrared spectroscopy
72020Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow-corn oil blends
82020Evaluation of three spectroscopic techniques in determination of adulteration of cold pressed pomegranate seed oils
92022Fatty acid alkyl ester and wax compositions of olive oils as varietal authentication indicators
102021Fatty acid alkyl ester and wax compositions of olive oils as varietal authentication indicators
112023Formulation of gluten-free cookies utilizing chickpea, carob, and hazelnut flours through mixture design
122020Importance of some minor compounds in olive oil authenticity and quality
132021Potential of Fourier-transform infrared spectroscopy in adulteration detection and quality assessment in buffalo and goat milks
142021Prediction of chemical parameters and authentication of various cold pressed oils with fluorescence and mid-infrared spectroscopic methods
152021Prediction of vinegar processing parameters with chemometric modelling of spectroscopic data
162021Spektroskopik tekniklerin sirke üretiminin izlenmesi ve sirkenin tağşişinin tespitinde kullanımı
172023Techno-functional and in vitro digestibility properties of gluten-free cookies made from raw, pre-cooked, and germinated chickpea flours
182021UV-Vis spectroscopy for the estimation of variety and chemical parameters of olive oils