03.08. Department of Food Engineering

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Author:  Özen, Fatma Banu

Results 41-54 of 54 (Search time: 0.013 seconds).

Issue DateTitleAuthor(s)
41Feb-2012Phenolic characterization and geographical classification of commercial extra virgin olive oils produced in Turkey
42Mar-2014Phenolics profile of a naturally debittering olive in comparison to regular olive varieties
43Feb-2009Physical properties of biopolymers containing natamycin and rosemary extract
442021Potential of Fourier-transform infrared spectroscopy in adulteration detection and quality assessment in buffalo and goat milks
452021Prediction of chemical parameters and authentication of various cold pressed oils with fluorescence and mid-infrared spectroscopic methods
46Oct-2015Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy
472021Prediction of vinegar processing parameters with chemometric modelling of spectroscopic data
482021Spektroskopik tekniklerin sirke üretiminin izlenmesi ve sirkenin tağşişinin tespitinde kullanımı
492023Techno-functional and in vitro digestibility properties of gluten-free cookies made from raw, pre-cooked, and germinated chickpea flours
502019Use of FTIR and UV-visible spectroscopy in determination of chemical characteristics of olive oils
112021UV-Vis spectroscopy for the estimation of variety and chemical parameters of olive oils
12Feb-2010Water vapor and oxygen-barrier performance of corn-zein coated polypropylene films
13Dec-2008Water vapour barrier performance of corn-zein coated polypropylene (PP) packaging films
142017Zeytinyağların yağ asidi alkil esterleri, 1,2 diasilgliserol ve pigment içeriğinin tağşiş kriteri olarak uygulanabilirliği ve FTIR spektroskopi ile tahmini