Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Tolga Dincer"'
Autor:
José L. Abellán, Yash Ukidave, Saiful A. Mojumder, Norman Rubin, Trinayan Baruah, David Kaeli, Ajay Joshi, Yifan Sun, Ali Tolga Dincer, John Kim
Publikováno v:
HPCA
As transistor scaling becomes increasingly more difficult to achieve, scaling the core count on a single GPU chip has also become extremely challenging. As the volume of data to process in today's increasingly parallel workloads continues to grow unb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf63c7aa4165c48f7edbd4f4f15f14f6
https://doi.org/10.1109/hpca47549.2020.00055
https://doi.org/10.1109/hpca47549.2020.00055
Publikováno v:
Su Ürünleri Dergisi, Vol 34, Iss 4, Pp 391-399 (2017)
WOS: 000423295400005
The objectives of this study were to determine the texture and quality parameters of surimi sausage which was prepared from saithe flesh, during the cold storage. First stage was the production of surimi by using saithe fles
The objectives of this study were to determine the texture and quality parameters of surimi sausage which was prepared from saithe flesh, during the cold storage. First stage was the production of surimi by using saithe fles
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3213c7c0aadc6a3180c1d951a11b228f
https://dergipark.org.tr/tr/pub/egejfas/issue/29803/321977
https://dergipark.org.tr/tr/pub/egejfas/issue/29803/321977
Autor:
Tolga Dincer, Duygu Kışla, Evren Burcu Şen Yilmaz, Ufuk Çelik, Berna Kilinç, Asli Yünlü, Can Altinelataman
Publikováno v:
Su Ürünleri Dergisi, Vol 32, Iss 3, Pp 121-126 (2016)
In this study, effects of sum of vapor distillate and water phase extract of rosemary and sage leaves on sea bass fillets quality, were investigated. For this purpose, effective solution was obtained with same amounts of these plants, cooled down to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::637c7abf2756194be575470101b9a977
https://doi.org/10.12714/egejfas.2015.32.3.01
https://doi.org/10.12714/egejfas.2015.32.3.01
Publikováno v:
Journal of Aquatic Food Product Technology. 24:378-385
Tissue distribution of polyphenol oxidase (PPO) was studied in caramote prawn (Melicertus kerathurus) and jinga shrimp (Metapenaeus affinis) postmortem. Activity was analyzed in different tissues: the head (cephalothorax + carapace), carapace, exoske
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ef7585068eea8f3c518e4875c3c8db0
https://doi.org/10.1080/10498850.2013.777950
https://doi.org/10.1080/10498850.2013.777950
Publikováno v:
Journal of Aquatic Food Product Technology. 21:321-329
The aim of this study was to investigate the quality changes of pasteurized soup prepared from smoked trout trimmings during 8 months of refrigerated storage at 3°C. Thiobarbituric acid (TBA, mg malonaldehyde/kg), total volatile content (TVB-N, mg N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa8748b49e58e94927e7b02908512895
https://doi.org/10.1080/10498850.2011.595054
https://doi.org/10.1080/10498850.2011.595054
Publikováno v:
Journal of Muscle Foods. 20:377-391
The influence of dipping frozen-thawed fish species (saithe and sea bass) fillets for 10 min in 5% solutions containing sodium monophosphate, sodium diphosphate and sodium triphosphate on microbiological, chemical, color, cooking loss, water-holding
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7d9481e8c91daa9f512f203010d0aa9
https://doi.org/10.1111/j.1745-4573.2009.00154.x
https://doi.org/10.1111/j.1745-4573.2009.00154.x
Publikováno v:
Journal of Aquatic Food Product Technology. 18:3-17
The influence of dipping rainbow trout fillets for 10 min in 2.5% solutions containing sodium acetate (NaA), sodium lactate (NaL), and sodium citrate (NaC) on microbiological, chemical, color, textural, and sensory analyses of fish fillets were asses
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4aab5a0f78e4a33936defdf8cd22a3fb
https://doi.org/10.1080/10498850802580924
https://doi.org/10.1080/10498850802580924
Publikováno v:
Journal of Muscle Foods. 19:385-398
In this study, chemical, microbiological and sensory changes in warty venus (Venus verrucosa) flesh during marination was investigated. Warty venus were packed in glass jars with 2% citric acid and 4% sodium chloride. The warty venus flesh : solution
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c80028a17e9f99671b53e7b9a775cc1a
https://doi.org/10.1111/j.1745-4573.2008.00124.x
https://doi.org/10.1111/j.1745-4573.2008.00124.x
Publikováno v:
Journal of Muscle Foods. 19:315-332
The shelf life of sharp snout sea bream (Diplodus puntazzo) stored in refrigerator was investigated by measurement of sensory, chemical (total volatile basic nitrogen [TVB-N], trimethylamine [TMA-N], thiobarbituric acid [TBA] and pH) and microbiologi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::415405bf43b1076e9970ec7c426adc54
https://doi.org/10.1111/j.1745-4573.2008.00121.x
https://doi.org/10.1111/j.1745-4573.2008.00121.x
Publikováno v:
Food Control. 18:391-397
The aim of this study is to determine the quality changes in whole ungutted sea bass and sea bream while stored in ice. Changes in chemical quality were determined by using pH, total volatile basic nitrogen (TVB-N, mg N/100 g), trimethylamine (TMA-N,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::133d8a0dedd6939f4b411da3e292231b
https://doi.org/10.1016/j.foodcont.2005.11.005
https://doi.org/10.1016/j.foodcont.2005.11.005