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Journal of Chromatography. A|February 9, 2006
A generic method for the determination of acrylamide in thermally processed foodsVural Gökmen, Hamide Z Senyuva
Food Additives and Contaminants|March 21, 2006
A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model systemVural Gökmen, Hamide Z Senyuva
Food Additives and Contaminants|December 17, 2005
Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?Hamide Z Senyuva, Vural Gökmen
Journal of Agricultural and Food Chemistry|March 31, 2009
Profiling Turkish honeys to determine authenticity using physical and chemical characteristicsHamide Z Senyuva, John Gilbert, Sibel Silici, et al.
Food Additives & Contaminants. Part B, Surveillance|December 16, 2014
A survey of the use of soy in processed Turkish meat products and detection of genetic modificationPelin Ulca, Handan Balta, Hamide Z Senyuva
Meat Science|November 22, 2011
Detection of porcine DNA in gelatine and gelatine-containing processed food products-Halal/Kosher authenticationYasemin Demirhan, Pelin Ulca, Hamide Z Senyuva
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|June 9, 2015
Future perspectives in Orbitrap™-high-resolution mass spectrometry in food analysis: a reviewHamide Z Senyuva, Vural Gökmen, Ebru Ates Sarikaya
Molecular Nutrition & Food Research|August 19, 2006
Computer vision based analysis of potato chips--a tool for rapid detection of acrylamide levelVural Gökmen, Hamide Z Senyuva, Berkan Dülek, et al.
Journal of Chromatography. A|September 1, 2005
Determination of acrylamide in potato chips and crisps by high-performance liquid chromatographyVural Gökmen, Hamide Z Senyuva, Jale Acar, et al.
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