Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Coskan Ilicali"'
Autor:
Ilia Kiselev, Victor Sysoev, Igor Kaikov, Ilona Koronczi, Ruslan Adil Akai Tegin, Jamila Smanalieva, Martin Sommer, Coskan Ilicali, Michael Hauptmannl
Publikováno v:
Sensors, Vol 19, Iss 16, p 3525 (2019)
The authors wish to make the following corrections to this paper [...]
Externí odkaz:
https://doaj.org/article/74594dd2dc5e445f9ec302b7ebe6f2d1
Autor:
Ilia Kiselev, Victor Sysoev, Igor Kaikov, Ilona Koronczi, Ruslan Adil Akai Tegin, Jamila Smanalieva, Martin Sommer, Coskan Ilicali, Michael Hauptmannl
Publikováno v:
Sensors, Vol 18, Iss 2, p 550 (2018)
The paper deals with a functional instability of electronic nose (e-nose) units which significantly limits their real-life applications. Here we demonstrate how to approach this issue with example of an e-nose based on a metal oxide sensor array deve
Externí odkaz:
https://doaj.org/article/f598c581646c493da30f79ebe1c25136
Autor:
Filiz Icier, Coskan Ilicali
Publikováno v:
International Journal of Food Engineering. 12:101-105
The analytical model developed by Dincer and Dost [3] for the estimation of diffusivities and mass transfer coefficients has been reviewed, and the equations used for the evaluation of the mass transfer coefficients have been corrected. The corrected
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::529a189c40fa9fa6cf7369458ac4d50d
https://doi.org/10.1515/ijfe-2015-0095
https://doi.org/10.1515/ijfe-2015-0095
Autor:
Igor Kaikov, Martin Sommer, Ruslan Adil Akai Tegin, Ilona Koronczi, Michael Hauptmannl, Jamila Smanalieva, I. Kiselev, Victor V. Sysoev, Coskan Ilicali
Publikováno v:
Sensors, Vol 18, Iss 2, p 550 (2018)
Sensors (Basel, Switzerland)
Sensors, 18 (2), Art. Nr.: 550
Sensors; Volume 18; Issue 2; Pages: 550
Sensors (Basel, Switzerland)
Sensors, 18 (2), Art. Nr.: 550
Sensors; Volume 18; Issue 2; Pages: 550
The paper deals with a functional instability of electronic nose (e-nose) units which significantly limits their real-life applications. Here we demonstrate how to approach this issue with example of an e-nose based on a metal oxide sensor array deve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31addaf22ba5142ea691b5a0fd6a8343
http://www.mdpi.com/1424-8220/18/2/550
http://www.mdpi.com/1424-8220/18/2/550
Autor:
Coskan Ilicali, Victor V. Sysoev, Ruslan Adil Akai Tegin, Igor Kaikov, I. Kiselev, Michael Hauptmannl, Ilona Koronczi, Martin Sommer, Jamila Smanalieva
Publikováno v:
Sensors, Vol 19, Iss 16, p 3525 (2019)
The authors wish to make the following corrections to this paper [...]
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a96bbc5ce08d4b8188b308442c21523d
https://doi.org/10.3390/s19163525
https://doi.org/10.3390/s19163525
Publikováno v:
Journal of Food Engineering. 111:289-298
The convective oven ring cake baking process was investigated experimentally and numerically as a simultaneous heat and mass transfer process. The mathematical model described previously by the authors for cup cake baking was modified to simulate rin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6281aa06dfe6c7f5462e0a3078f9a21a
https://doi.org/10.1016/j.jfoodeng.2012.02.020
https://doi.org/10.1016/j.jfoodeng.2012.02.020
Autor:
Coskan Ilicali, Filiz Icier
Publikováno v:
Journal of Food Engineering. 100:696-704
Dehydrofreezing which is the drying of foods to intermediate moisture content and subsequent freezing has the advantages of lowering the transportation costs due to reduced weight and improved texture. The available empirical equations for freezing t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d27af9f4d1b79a7b4e20fe7d451242c
https://doi.org/10.1016/j.jfoodeng.2010.05.022
https://doi.org/10.1016/j.jfoodeng.2010.05.022
Publikováno v:
Journal of Food Engineering. 94:344-349
The combined surface heat transfer coefficient is a determining parameter of convective baking process time and efficiency, as well as the resulting food product quality. By this study, the combined surface heat transfer coefficient term was determin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9063de6db24dbf6c080e2f8cfb10da6e
https://doi.org/10.1016/j.jfoodeng.2009.03.027
https://doi.org/10.1016/j.jfoodeng.2009.03.027
Publikováno v:
International Journal of Food Science & Technology. 44:757-762
The rheological behaviour of Josapine pineapple juice with at various maturity stages was studied at a wide range of temperature (5–65 °C) and concentration (4–14 °Brix) using a rotational rheometer as the measuring system. The results show tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::382b9b1a72a5f92015803ddb5923b098
https://doi.org/10.1111/j.1365-2621.2008.01893.x
https://doi.org/10.1111/j.1365-2621.2008.01893.x