Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Ayvaz, Huseyin"'
Autor:
Ayvaz, Huseyin, Temizkan, Riza, Kaya, Burcu, Salman, Merve, Menevseoglu, Ahmed, Ayvaz, Zayde, Gunes, Nurhan, Ali Dogan, Muhammed, Mortas, Mustafa
Publikováno v:
In Microchemical Journal January 2024 196
Autor:
Menevseoglu, Ahmed, Gumus-Bonacina, Cansu Ekin, Gunes, Nurhan, Ayvaz, Huseyin, Dogan, Muhammed Ali
Publikováno v:
In International Dairy Journal March 2023 138
Publikováno v:
In Food Chemistry 1 October 2022 390
Publikováno v:
In International Dairy Journal May 2022 128
Autor:
Ayvaz, Huseyin *, Temizkan, Riza, Genis, Huseyin Efe, Mortas, Mustafa, Ozer Genis, Duygu, Dogan, Muhammed Ali, Nazlim, Burak Alptug
Publikováno v:
In Vibrational Spectroscopy March 2022 119
Autor:
Ayvaz, Huseyin
Acrylamide is a chemical compound naturally formed during processes such as frying, roasting and baking in a wide variety of foods including potato chips and French fries and it has been reported to be a human neurotoxin, a rodent carcinogen and a
Externí odkaz:
http://rave.ohiolink.edu/etdc/view?acc_num=osu1416320825
Autor:
Ayvaz, Huseyin
Pressure-assisted thermal processing (PATP) is an alternative sterilization technique where elevated pressures (500-700 MPa) and temperatures (90-120 °C) are used for a short time to sterilize low-acid foods. In this research, the influence of barri
Externí odkaz:
http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846
Publikováno v:
In International Dairy Journal November 2020 110
Autor:
Ayvaz, Huseyin, Sezer, Banu, Dogan, Muhammed Ali, Bilge, Gonca, Atan, Mustafa, Boyaci, Ismail Hakki
Publikováno v:
In International Dairy Journal March 2019 90:72-78
Publikováno v:
In Journal of Food Engineering May 2018 224:62-70