Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Zeynep Elbir"'
Autor:
Elif Ekiz, Adem Savaş, Eyad Aoudeh, Zeynep Elbir, Emel Oz, Charalampos Proestos, Naushad Ahmad, Fatih Oz
Publikováno v:
Separations, Vol 10, Iss 8, p 458 (2023)
In the current study, the impacts of using cumin (0.5% and 1%, w/w) in beef meatballs on heterocyclic aromatic amines (HAAs) formation and some quality characteristics when cooked at 150 and 250 °C were investigated. It was found that using of cumin
Externí odkaz:
https://doaj.org/article/951710a2145a403e997b481a22ed8d73
Autor:
Adem Savaş, Elif Ekiz, Zeynep Elbir, Burcunur Demir Savaş, Charalampos Proestos, Tahra Elobeid, Mohammad Rizwan Khan, Fatih Oz
Publikováno v:
Separations, Vol 10, Iss 1, p 29 (2023)
Heterocyclic aromatic amines (HAAs) are mutagenic/carcinogenic compounds that can be formed during the cooking process of proteinaceous foods such as meat. Therefore, it is needed to inhibit or reduce their formations in cooked meats. Hereby, the eff
Externí odkaz:
https://doaj.org/article/73fec142556b4d548ea1e60979b78947
Autor:
Zeynep Elbir, Elif Ekiz, Eyad Aoudeh, Emel Oz, Adem Savaş, Charles Brennan, Charalampos Proestos, Mohammad Rizwan Khan, Tahra Elobeid, Margaret Brennan, Fatih Oz
Publikováno v:
International Journal of Food Science & Technology. 58:2560-2572
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a07a1f03551cd39ec025f27800c2bc06
https://doi.org/10.1111/ijfs.16403
https://doi.org/10.1111/ijfs.16403
Autor:
null Zeynep Elbir, null Elif Ekiz, null Eyad Aoudeh, null Emel Oz, null Adem Savaş, null Charles Brennan, null Charalampos Proestos, null Mohammad Rizwan Khan, null Tahra Elobeid, null Margaret Brennan, null Fatih Oz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc8f219e7c8485834c3ea3b6eb51d62c
https://doi.org/10.1111/ijfs.16403/v2/response1
https://doi.org/10.1111/ijfs.16403/v2/response1
Publikováno v:
Artificial Intelligence Applications in Agriculture and Food Quality Improvement ISBN: 9781668451410
This chapter presents a deep learning model that can be used to determine the levels of freshness of three agricultural products: strawberries, lemons, and tomatoes. For this purpose, YOLO, a state-of-the-art object detection algorithm is utilized. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::239c5f1f915d8f3ec7893590b1dde396
https://doi.org/10.4018/978-1-6684-5141-0.ch003
https://doi.org/10.4018/978-1-6684-5141-0.ch003
Autor:
Zeynep Elbir, Fatih Oz
Publikováno v:
International Journal of Food Science & Technology. 56:504-513
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64aa845b853ef744b3ec115e5fcc0711
https://doi.org/10.1111/ijfs.14666
https://doi.org/10.1111/ijfs.14666
Autor:
Zeynep Elbir, Fatih Oz
Publikováno v:
J Food Sci Technol
In the present study, creatine, creatinine, free amino acid and heterocyclic aromatic amine (HAA) contents of plain beef and chicken juices were investigated. For this aim, the boned and boneless beef and chicken juices were obtained by boiling for 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4473a77c448e43bcf7f3525691a4917
https://europepmc.org/articles/PMC8292545/
https://europepmc.org/articles/PMC8292545/