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Food Chemistry
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December 23, 2014
Application of handheld and portable spectrometers for screening acrylamide content in commercial potato chips
Huseyin Ayvaz, Luis E Rodriguez-Saona
Journal of the Science of Food and Agriculture
|
December 19, 2019
Determination of pesticide residual levels in strawberry (Fragaria) by near-infrared spectroscopy
Arzu Yazici, Gulgun Yildiz Tiryaki, Huseyin Ayvaz
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
|
November 22, 2025
Pathlength effects on NIR Transflectance performance for polar and apolar liquid food analysis
Huseyin Ayvaz, Ismail Hakki Boyaci, Mustafa Ogutcu
Comprehensive Reviews in Food Science and Food Safety
|
January 6, 2021
Understanding Tomato Peelability
Huseyin Ayvaz, Alejandra M Santos, Luis E Rodriguez-Saona
International Journal of Molecular Sciences
|
January 27, 2015
Antiproliferative and antioxidant properties of anthocyanin rich extracts from blueberry and blackcurrant juice
Zoriţa Diaconeasa, Loredana Leopold, Dumitriţa Rugină, et al.
Food Chemistry
|
May 9, 2022
Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/stretching process
Banu Sezer, Mustafa Ozturk, Huseyin Ayvaz, et al.
Journal of Agricultural and Food Chemistry
|
April 22, 2014
Characterization and quantitation of anthocyanins and other phenolics in native Andean potatoes
M Monica Giusti, Maria Fernanda Polit, Huseyin Ayvaz, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|
April 12, 2015
Application of a portable infrared instrument for simultaneous analysis of sugars, asparagine and glutamine levels in raw potato tubers
Huseyin Ayvaz, Alejandra M Santos, Jennifer Moyseenko, et al.
Food Research International (Ottawa, Ont.)
|
April 23, 2025
Detecting carob powder adulteration in cocoa using near and mid-infrared spectroscopy: A comprehensive classification and regression analysis
Sebahattin Serhat Turgut, Huseyin Ayvaz, Muhammed Ali Dogan, et al.
Journal of Food Science and Technology
|
September 2, 2021
Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species
Huseyin Ayvaz, Mustafa Mortas, Muhammed Ali Dogan, et al.
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of 2
Search research articles
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Showing results (1-10 of 17) with videos related to
Sort By:
Page
of 2
Food Chemistry
|
December 23, 2014
Application of handheld and portable spectrometers for screening acrylamide content in commercial potato chips
Huseyin Ayvaz, Luis E Rodriguez-Saona
Journal of the Science of Food and Agriculture
|
December 19, 2019
Determination of pesticide residual levels in strawberry (Fragaria) by near-infrared spectroscopy
Arzu Yazici, Gulgun Yildiz Tiryaki, Huseyin Ayvaz
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
|
November 22, 2025
Pathlength effects on NIR Transflectance performance for polar and apolar liquid food analysis
Huseyin Ayvaz, Ismail Hakki Boyaci, Mustafa Ogutcu
Comprehensive Reviews in Food Science and Food Safety
|
January 6, 2021
Understanding Tomato Peelability
Huseyin Ayvaz, Alejandra M Santos, Luis E Rodriguez-Saona
International Journal of Molecular Sciences
|
January 27, 2015
Antiproliferative and antioxidant properties of anthocyanin rich extracts from blueberry and blackcurrant juice
Zoriţa Diaconeasa, Loredana Leopold, Dumitriţa Rugină, et al.
Food Chemistry
|
May 9, 2022
Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/stretching process
Banu Sezer, Mustafa Ozturk, Huseyin Ayvaz, et al.
Journal of Agricultural and Food Chemistry
|
April 22, 2014
Characterization and quantitation of anthocyanins and other phenolics in native Andean potatoes
M Monica Giusti, Maria Fernanda Polit, Huseyin Ayvaz, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|
April 12, 2015
Application of a portable infrared instrument for simultaneous analysis of sugars, asparagine and glutamine levels in raw potato tubers
Huseyin Ayvaz, Alejandra M Santos, Jennifer Moyseenko, et al.
Food Research International (Ottawa, Ont.)
|
April 23, 2025
Detecting carob powder adulteration in cocoa using near and mid-infrared spectroscopy: A comprehensive classification and regression analysis
Sebahattin Serhat Turgut, Huseyin Ayvaz, Muhammed Ali Dogan, et al.
Journal of Food Science and Technology
|
September 2, 2021
Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species
Huseyin Ayvaz, Mustafa Mortas, Muhammed Ali Dogan, et al.
Page
of 2