03.08. Department of Food Engineering

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Subject:  FTIR
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Results 1-11 of 11 (Search time: 0.013 seconds).

Issue DateTitleAuthor(s)
12014Biophysical evaluation of physiological effects of gilthead sea bream (Sparus aurata) farming using FTIR spectroscopy
2Aug-2008Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy
32021Comparison of the effects of statins on A549 nonsmall-cell lung cancer cell line lipids using Fourier transform infrared spectroscopy: Rosuvastatin stands out
42007Differentiation of mixtures of monovarietal olive oils by mid-infrared spectroscopy and chemometrics
5Jun-2009Evaluation of high hydrostatic pressure effects on bovine red blood cells and platelets
6Apr-2013Fourier transform infrared spectroscopy as a novel approach for analyzing the biochemical effects of anionic surfactants on a surfactant-degrading arcobacter butzleri strain
7Feb-2014Investigation of the structure of alpha-lactalbumin protein nanotubes using optical spectroscopy
8Feb-2016A molecular and biophysical comparison of macromolecular changes in imatinib-sensitive and imatinib-resistant K562 cells exposed to ponatinib
9Oct-2015Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy
102021Prediction of vinegar processing parameters with chemometric modelling of spectroscopic data
112015Structural and functional characterization of solution, gel, and aggregated forms of trypsin in organic solvent-assisted and pH-induced phase changes