03.08. Department of Food Engineering

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Date Issued:  [2010 TO 2019]
Author:  Tokatlı, Figen

Results 1-18 of 18 (Search time: 0.036 seconds).

Issue DateTitleAuthor(s)
1Jul-2010Antimicrobial and antioxidant activities of turkish extra virgin olive oils
2Dec-2014Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles
3Mar-2014Characterization and classification of Turkish wines based on elemental composition
4May-2011Classification of Turkish extra virgin olive oils by a SAW detector electronic nose
51-Dec-2016Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines
6Feb-2010Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils
7Oct-2014Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties
81-Feb-2016Differentiation of wines with the use of combined data of UV-visible spectra and color characteristics
9Nov-2017Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils
1015-Nov-2016Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils
112012Infrared spectroscopy for the detection of adulteration in foods
122013Karaburun Yarımadasında yetişen Hurma zeytininin bazı kimyasal ve mikrobiyolojik özelliklerinin karakterizasyonu
132019Mid-infrared spectroscopic detection of sunflower oil adulteration with safflower oil
142019Novel methodologies for food quality and provenance fingerprints assessment
15Feb-2012Phenolic characterization and geographical classification of commercial extra virgin olive oils produced in Turkey
16Mar-2014Phenolics profile of a naturally debittering olive in comparison to regular olive varieties
172019Use of FTIR and UV-visible spectroscopy in determination of chemical characteristics of olive oils
182017Zeytinyağların yağ asidi alkil esterleri, 1,2 diasilgliserol ve pigment içeriğinin tağşiş kriteri olarak uygulanabilirliği ve FTIR spektroskopi ile tahmini