Zobrazeno 1 - 6
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pro vyhledávání: '"Soyler, Alper"'
Autor:
Soyler, Alper
Aspergillus fumigatus is a foodborne and airborne human pathogen which produces mycotoxins such as gliotoxin, helvolic acid, fumigallin, and fumigaclavin. The most common disease caused by A. fumigatus is aspergillosis, which is often fatal, especial
Externí odkaz:
http://etd.lib.metu.edu.tr/upload/12605105/index.pdf
Autor:
Soyler, Alper, Çıkrıkcı, Sevil, Cavdaroglu, Cagri, Bouillaud, Dylan, Farjon, Jonathan, Giraudeau, Patrick, Öztop, Halil Mecit
Benchtop NMR systems offers various advantages such as being easy to use, not requiring constant maintenance and being available at affordable prices. In this study, multiple aspects of benchtop NMR spectroscopy were explored to analyze milk in an in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9954::aff0e9f4fe3b3c040a39ad44278b8299
https://hdl.handle.net/11511/89148
https://hdl.handle.net/11511/89148
Autor:
Soyler, Alper, Cikrikci, Sevil, Cavdaroglu, Cagri, Bouillaud, Dylan, Farjon, Jonathan, Giraudeau, Patrick, H.Oztop, Mecit
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2020, ⟨10.1016/j.lwt.2020.110557⟩
LWT-Food Science and Technology, Elsevier, 2020, ⟨10.1016/j.lwt.2020.110557⟩
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0c88d74c74ebdf922772d70083a4c956
https://hal.archives-ouvertes.fr/hal-03016342/document
https://hal.archives-ouvertes.fr/hal-03016342/document
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2020, 118, pp.108832
LWT-Food Science and Technology, Elsevier, 2020, 118, pp.108832
International audience; The online monitoring of chemical reactions by using benchtop Nuclear Magnetic Resonance (NMR) spectroscopy has become increasingly attractive for the past few years. The use of quantitative online NMR spectroscopy is a promis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b31623bc5782994736a610b18c20bef4
https://hal.archives-ouvertes.fr/hal-02999920/file/sucrose_hydrolysis_LF.pdf
https://hal.archives-ouvertes.fr/hal-02999920/file/sucrose_hydrolysis_LF.pdf
Akademický článek
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Autor:
Soyler, Alper1 (AUTHOR), Cikrikci, Sevil2 (AUTHOR), Cavdaroglu, Cagri3 (AUTHOR), Bouillaud, Dylan4 (AUTHOR), Farjon, Jonathan4 (AUTHOR), Giraudeau, Patrick1,4 (AUTHOR) patrick.giraudeau@univ-nantes.fr, Oztop, Mecit H.1 (AUTHOR) mecit@metu.edu.tr
Publikováno v:
LWT - Food Science & Technology. Mar2021, Vol. 139, pN.PAG-N.PAG. 1p.
