Prof. Dr. ZAYDE AYVAZ

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.24, sa.1, ss.15-30, 2015 (SCI-Expanded)

Characterization of Green Shelled Mussel Meat. Part I: Quantification of Color Changes During Brining and Liquid Smoke Application Using Image Analysis

Balaban M. O., Alcicek Z.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.24, sa.1, ss.2-14, 2015 (SCI-Expanded)

Use of polarized light in image analysis: Application to the analysis of fish eye color during storage

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.60, sa.1, ss.365-371, 2015 (SCI-Expanded)

Color Change of the Snapper (Pagrus auratus) and Gurnard (Chelidonichthys kumu) Skin and Eyes during Storage: Effect of Light Polarization and Contact with Ice

Balaban M. O., Stewart K., Fletcher G. C., Alcicek Z.

JOURNAL OF FOOD SCIENCE , cilt.79, sa.12, 2014 (SCI-Expanded)

Effects of Different Liquid Smoke Flavor Levels on the Shelf Life of Venus Clam (Chamelea Gallina, L 1758) Meat

Alcicek Z.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.38, sa.3, ss.964-970, 2014 (SCI-Expanded)

Image analysis method to quantify the effect of different treatments on the visual meat/shell ratio of half-shelled green lipped mussels (Perna canaliculus)

Kim M. G., Alcicek Z., Balaban M. O., Atar H. H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.94, sa.6, ss.1149-1153, 2014 (SCI-Expanded)

ESTIMATION OF WHOLE VOLUME OF GREEN SHELLED MUSSELS USING THEIR GEOMETRICAL ATTRIBUTES OBTAINED FROM IMAGE ANALYSIS

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.17, sa.9, ss.1987-1997, 2014 (SCI-Expanded)

Development and application of "The Two Image" method for accurate object recognition and color analysis

JOURNAL OF FOOD ENGINEERING , cilt.111, sa.1, ss.46-51, 2012 (SCI-Expanded)

The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage

Alcicek Z.

FOOD CHEMISTRY , cilt.128, sa.3, ss.683-688, 2011 (SCI-Expanded)

Determination Shelf Life and PAHs Content of Smoked Anchovy (Engraulis encrasicolus, Linneaus, 1758) Nugget with Different Level Liquid Smoke Flavors during Chilled Storage

Alcicek Z.

JOURNAL OF ANIMAL AND VETERINARY ADVANCES , cilt.10, sa.20, ss.2691-2695, 2011 (SCI-Expanded)

The Effects of Salting on Chemical Quality of Vacuum Packed Liquid Smoked and Traditional Smoked Rainbow Trout (Oncorhyncus mykiss) Fillets During Chilled Storage

Alcicek Z., Atar H. H.

JOURNAL OF ANIMAL AND VETERINARY ADVANCES , cilt.9, sa.22, ss.2778-2783, 2010 (SCI-Expanded)

The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes

Alcicek Z., Zencir O., Cakirogullari G. C., Atar H. H.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.19, sa.3, ss.264-273, 2010 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler

Satisfaction and Employment Research of Fisheries Technology Graduates: The Case Study of the ÇOMÜ GUBY

Zorlu Ö., ERGÜN S., AYVAZ Z.

Ziraat Mühendisliği , cilt.2022, sa.375, ss.18-27, 2022 (Hakemli Dergi)

Determination of the production process and some quality properties of Biga cheese dessert

Arslan A., Yıldız Tiryaki G., Ayvaz Z., Ayvaz H.

International Journal of Agriculture Forestry and Life Sciences , cilt.4, sa.2, ss.206-214, 2020 (Hakemli Dergi)

The First Record of Color and Area of Diplodus vulgaris by Using Computer-Based Image Analysis

Ayvaz Z., Atar H. H.

Journal of Veterinary Medicine and Animal Sciences , cilt.3, sa.1, ss.1043, 2020 (Hakemli Dergi)

Monitoring Color Values of The Fillet and Skin of Seabass andSeabream Pre-treated with Bleaching Agent Solutions

Atar H. H., Ayvaz Z.

International Journal of Image Processing (IJIP) , cilt.14, sa.4, ss.45-57, 2020 (Hakemli Dergi)

Bilgisayarlı Görüntüleme Teknolojileri ile Hamsi (Engraulis encrasicolus) ve Sardalye (Sardina pilchardus)’nın kalite parametrelerinin incelenmesi

AYVAZ Z., GÜNDÜZ H., ERDAĞ M., SELCUK B. B., Ak E.

ÇOMÜ Ziraat Fakültesi Dergisi , cilt.7, ss.387-400, 2019 (Hakemli Dergi)

Ankara ve Çanakkale’de Su Ürünleri Tüketim Tercihleri ve Alışkanlıkları

Bayraktar S., ERGÜN S., AYVAZ Z.

ACTA AQUATICA TURCICA , cilt.15, sa.2, ss.213-226, 2019 (Hakemli Dergi) Sürdürülebilir Kalkınma

Farklı Yoğunluktaki Ses Dalgalarının Vakum Ambalajlanmış Hamsi (Engraulis encrasicolus) Marinatının Rengine ve Raf Ömrüne Etkisinin Belirlenmesi

AYVAZ Z., ÇAKIR F., GÜNDÜZ H., Erdağ M.

Turkish Journal of Agriculture - Food Science and Technology , cilt.7, sa.3, ss.405, 2019 (Hakemli Dergi)

Determination of the effect of different frequency ultrasound waves on the color and shelf life of vacuum packaged marinated anchovy (Engraulis encrasicolus)

AYVAZ Z., ÇAKIR F., Gündüz H., Erdağ M.

Turkish Journal of Agriculture - Food Science and Technology , cilt.7, sa.3, ss.405-416, 2019 (Hakemli Dergi)

GELENEKSEL BİR ÜRÜN OLARAK “MİDYE DOLMA” VE GELECEK ÖNERİLERİ

Yavuzcan Yıldız H., Atar H. H., ALÇİÇEK Z.

Ziraat Mühendisliği , sa.366, ss.21-27, 2018 (Hakemli Dergi)

Hidrojen Peroksit (H2O2)’İn Su Ürünlerinde Kullanımı

Atar H. H., Akbaş S., AYVAZ Z.

Ziraat Mühendisliği , sa.366, ss.14-20, 2018 (Hakemli Dergi)

HİDROJEN PEROKSİT (H2O2)’İN SU ÜRÜNLERİNDE KULLANIMI

ATAR H. H., akbaş s., AYVAZ Z.

Ziraat Mühendisliği , sa.366, ss.14-20, 2018 (Hakemli Dergi)

The Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixtures

AYVAZ Z., ÇAKIR F., Gündüz H., ERDAĞ M.

Turkish Journal of Agriculture - Food Science and Technology , cilt.5, sa.12, ss.1528-1535, 2017 (Hakemli Dergi)

The Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixturess

AYVAZ Z., ÇAKIR F., GÜNDÜZ H., ERDAĞ M.

Turkish Journal of Agriculture- Food Science and Technology , cilt.5, sa.12, ss.1528-1535, 2017 (Hakemli Dergi)

The use of liquid smoke condensate in foods and its effect on health

AYVAZ Z., Atar H. H.

Journal of Community Medicine & Health Education , cilt.6, sa.1, ss.52, 2016 (Hakemli Dergi)

Sıvı Tütsülenerek Marine Edilmiş Hamsi (Engraulis encrasicolus L., 1758)‘nin Organoleptik Karakteristiği ve PAH İçeriğinin Belirlenmesi

ALÇİÇEK Z., Atar H. H.

Ziraat Mühendisliği Dergisi , cilt.355, ss.18-21, 2010 (Hakemli Dergi)

Ankara Üniversitesi Ziraat Fakültesi Öğrencilerinin Su Ürünleri Tüketim Alışkanlıklarının Değerlendirilmesi

Ziraat Mühendisliği Dergisi , cilt.354, ss.10-17, 2010 (Hakemli Dergi)

Kekik bitkisi (Thymus vulgaris) ile tütsülenmiş alabalık (Oncorhynchus mykiss)'ta duyusal parametre değişimleri

ALÇİÇEK Z., Bekcan S.

Ziraat Dünyası Dergisi , cilt.512, ss.62-63, 2010 (Hakemli Dergi)

Sustainable Seafood Industry

Research Journal of Biological Sciences , cilt.2, sa.2, ss.35-40, 2009 (Scopus) Sürdürülebilir Kalkınma

Seafood consumption and health

TAF Preventive Medical Bulletin , cilt.8, sa.2, ss.173-176, 2009 (Scopus)

Farklı sıvı tütsülerin buzdolabı koşullarında depolanan vakum paketlenmiş gökkuşağı alabalığı (Oncorhynchus mykiss, Walbaum, 1792) filetoları üzerine duyusal kalite açısından etkileri

ALÇİÇEK Z., Bekcan S.

Ziraat Mühendisliği Dergisi , cilt.353, ss.18-21, 2009 (Hakemli Dergi)

Farklı tuz oranları ile sıvı tütsülenmiş alabalıkların duyusal özellikleri ve et veriminin incelenmesi

ALÇİÇEK Z., Bekcan S., Atar H. H.

Ziraat Mühendisliği Dergisi , cilt.352, ss.18-23, 2009 (Hakemli Dergi)

Su Ürünleri Sektöründe Sürdürülebilirlik

ATAR H. H., AYVAZ Z.

Research Journal of Biological Sciences , cilt.2, sa.2, ss.35-40, 2009 (Scopus) Sürdürülebilir Kalkınma

İklim Değişikliğinin Su Kaynaklarına ve Su Canlılarına Etkisi.

Ziraat Mühendisliği Dergisi , cilt.351, ss.4-7, 2008 (Hakemli Dergi)

Denizlerdeki Tehlike: Biyo- İstila

Keskin E., ALÇİÇEK Z.

Ziraat Mühendisliği Dergisi , cilt.350, ss.24-27, 2008 (Hakemli Dergi)

Yunuslar

ALÇİÇEK Z., Keskin E.

Ziraat Mühendisliği Dergisi , cilt.350, ss.54-56, 2008 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Conscious Consumption and Consumer Education: Encouraging Sustainable Seafood Consumption

Ayvaz Z., Atar H. H.

1st RethinkBlue Conference , Zadar, Hırvatistan, 23 - 25 Nisan 2024, ss.12 Sürdürülebilir Kalkınma

From Printer to Table: Transforming Seafood Production with 3D Printing Technology

ATAR H. H., AYVAZ Z.

4th International Congress on Engineering and Life Science, Comrat, Moldova, 17 - 19 Kasım 2023

The Determination of Freezing/Thawing Effect on the Color Change of Anchovy and Sardine: A Preliminary Study

Atar H. H., Balaban M. Ö., AYVAZ Z.

5th International Agriculture Congress, İstanbul, Türkiye, 21 - 24 Ağustos 2019, ss.11

Monitoring of the Effect of Different Acetic Acid Ratios on the Color of Marinated Anchovy Fillets and Skin during 24 Hours

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.55

Investigation of Color Changes of Anchovy and Sardine Fillets Treated with Different Oils and Liquid by Computer-Based Image Analysis Technology

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.59

THE EFFECTS OF DIFFERENT IMMERSION TIME WITH WATER-BASED LIQUID SMOKE APPLICATIONS ON THE COLOR OF ANCHOVY FILLETS

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.54

Monitoring The Effect Of Different Commercial Vinegars On The Color Of Anchovy And Sardine Fillets

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.56

Investigation of Color Changes of Anchovy and Sardine Fillets Treated with Different Oils and Liquid by Computer-Based Image Analysis Technology

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.59

Effect of Dry Salting on the Color of Sardine

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.57

Effect of Dry Salting on the Color of Sardine

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.57

THE EFFECTS OF DIFFERENT IMMERSION TIME WITH WATER-BASED LIQUID SMOKE APPLICATIONS ON THE COLOR OF ANCHOVY FILLETS

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.54

Monitoring The Effect Of Different Commercial Vinegars On The Color Of Anchovy And Sardine Fillets

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.56

Monitoring Of Color Changes In Different Processes Of Anchovy And Sardine Fillets Dipped In Orange Oil, Lemon Oil And Liquid Smoke

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.58

Monitoring Of Color Changes In Different Processes Of Anchovy And Sardine Fillets Dipped In Orange Oil, Lemon Oil And Liquid Smoke

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.58

Monitoring of the Effect of Different Acetic Acid Ratios on the Color of Marinated Anchovy Fillets and Skin during 24 Hours

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.55

Monitoring Color Values of Fillet and Skin of Seabass and Seabream pre-treated with Bleaching Agent Solutions

Atar H. H., AYVAZ Z.

International Congress on Engineering and Life Sciences, Kastamonu, Türkiye, 11 - 14 Nisan 2019, ss.657

The Efficiency of Different Disinfectants on Fish Eviscerating Knives

Atar H. H., AYVAZ Z.

International Congress on Engineering and Life Sciences, Kastamonu, Türkiye, 11 - 14 Nisan 2019, ss.640-643

Quality Index Method (QIM) in Aquatic Products

AYVAZ Z., ERDAĞ M.

4th International Scientific Research Congress, Yalova, Türkiye, 14 - 17 Şubat 2019, ss.453-459

CONSUMER PREFERENCE FOR SEAFOOD: THE MYTHS AND REALITIES

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.4

THE EFFECT OF USING TWO DIFFERENT COMMERCIAL LIQUID SMOKE CONDENSATES ON COLOR PROPERTIES OF SALTED BONITO: A PRELIMINARY STUDY

ERDAĞ M., SELCUK B. B., AYVAZ Z.

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.101

SALMON REDNESS AND ITS EFFECT ON PUBLIC PERCEPTION OF QUALITY

AYVAZ H., YILDIZ TİRYAKİ G., AYVAZ Z.

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.5

MONITORING THE COLOR CHANGE OF FOUR DIFFERENT FRESH SEAFOOD STORED IN CHILLED CONDITIONS: A PRELIMINARY STUDY

ERDAĞ M., AYVAZ Z.

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.102

THE EFFECT OF LIQUID SMOKE CONDENSATE ON SALTED BONITO (SARDA SARDA) COLOR: A PRELIMINARY STUDY

SELCUK B. B., AYVAZ Z.

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.286

A PRELIMINARY STUDY ON THE EFFECT OF SALTING METHOD ON THE COLOR AND AREA of SALTED ATLANTIC BONITO (Sarda sarda)

SELCUK B. B., AYVAZ Z.

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.287

Yeni Nesil Taşınabilir Ve Mikro Kızılötesi Spektrometrelerle Balların Botanik Orijinlerinin Ve Fizikokimyasal Karakteristiklerinin Belirlenmesi

IV. Uluslararası Gıda Ar-Ge Proje Pazarı, İzmir, Türkiye, 24 Mayıs 2016

Kahverengi Şeker-tuz Karışımıyla Tuz Oranı Azaltılan Sıvı Tütsülenmiş Füme Alabalık Üretimi

AYVAZ H., YILDIZ TİRYAKİ G., AYVAZ Z.

IV. Uluslararası Gıda Ar-Ge Proje Pazarı, İzmir, Türkiye, 24 Mayıs 2016

Yeni Nesil Taşınabilir Ve Mikro Kızılötesi Spektrometrelerle Balların Botanik Orijinlerinin Ve Fizikokimyasal Karakteristiklerinin Belirlenmes

IV. Uluslararası Gıda Ar-Ge Proje Pazarı, İzmir, Türkiye, 24 Mayıs 2016

Geleneksel Midye Dolmanın “yemeye Hazır (ready-to-eat)” Ticari Bir Ürün Olarak Değerlendirilmesi

AYVAZ Z., AYVAZ H.

IV. Uluslararası Gıda Ar-Ge Proje Pazarı, İzmir, Türkiye, 24 Mayıs 2016

The Use of Liquid Smoke Condensate in Foods and Its Effect on Health

AYVAZ Z., Atar H. H.

World Congress on Public Health and Nutrition, Madrid, İspanya, 9 - 12 Mart 2016, cilt.6, sa.1, ss.52

The Use of Liquid Smoke Condensate in Foods and Its Effect on Healt

AYVAZ Z., ATAR H. H.

World Congress on Public Health and Nutrition, 9 - 12 Mart 2016

Some physical attributes of liquid smoked clams

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Chicago, Amerika Birleşik Devletleri, 11 - 14 Temmuz 2015, ss.1

Effects of wet/dry brining and liquid smoke dipping on cooked tiger shrimp.

Balaban M. O., ALÇİÇEK Z.

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Chicago, Amerika Birleşik Devletleri, 11 - 14 Temmuz 2015, ss.2

Determination of Nutritional Value, Sensory Quality and Colour Change With Computer-Based İmage Analysis Technology of Anchovy (Engraulis Engrasicholus) Marinades Prepared With Different Cooking Techniques.

ÇAKIR F., AK E., VURAL H. C., ÖZER A. Ç., ALÇİÇEK Z.

International Food Congress, NAFİ 2014, Aydın, Türkiye, 26 - 29 Mayıs 2014, ss.260

Determination of nutritional value, sensory quality and colour change with computer-based image analysis technology of anchovy (Engraulis engrasicholus) marinades prepared with different cooking techniques

ÇAKIR F., Ak E., Vural H., ÖZER A. Ç., ALÇİÇEK Z.

Novel Approaches in Food Industry (NAFI), Aydın, Türkiye, 26 - 29 Mayıs 2014, ss.1

Determination of nutritional value, sensory quality and colour change with computer-based image analysis technology of anchovy (Engraulis engrasicholus) marinades prepared with different cooking techniques

ÇAKIR F., Ak E., Vural H., ÖZER A. Ç., ALÇİÇEK Z.

Novel Approaches in Food Industry (NAFI), İzmir, Türkiye, 26 - 29 Mayıs 2014, ss.1

İstiridye kabuklarının bilgisayar destekli resim analizi ile renk ve şekillerinin ölçülmesi

AYVAZ Z., Balaban M. O.

17. Ulusal Su Ürünleri Sempozyumu, İstanbul, Türkiye, 3 - 06 Eylül 2013

Bilgisayarlı Resim Analizinde İki Resim Tekniğinin Su Ürünlerine Uygulanması

AYVAZ Z., Balaban M. O.

Fisheries and Aquatic Sciences (FABA), Eskişehir, Türkiye, 21 - 24 Kasım 2012

Hiperspektral Görüntüleme Teknolojisi ve Su Ürünlerinde Kullanımı

AYVAZ Z., Balaban M. O., Atar H. H.

Fisheries and Aquatic Sciences (FABA), Eskişehir, Türkiye, 21 - 24 Kasım 2012

Visual Quality Evaluation of Foods Using Machine Vision

Food Tech Pack Tech, Auckland, Yeni Zelanda, 25 - 27 Eylül 2012, ss.1

Imaging and cancer detection

Kafadar S., Kafadar H., ALÇİÇEK Z.

5th International Congress on Nutrition and Cancer, Elazığ, Türkiye, 9 - 11 Eylül 2012, ss.3 Sürdürülebilir Kalkınma

Seafood consumption and gastrointestinal cancers.

Kafadar S., Kafadar H., ALÇİÇEK Z.

5th International Congress on Nutrition and Cancer, Elazığ, Türkiye, 9 - 11 Eylül 2012, ss.4 Sürdürülebilir Kalkınma

Smoked food and cancer risk

Kafadar S., Kafadar H., ALÇİÇEK Z., Atar H. H.

5th International Congress on Nutrition and Cancer, Elazığ, Türkiye, 9 - 11 Eylül 2012, ss.1 Sürdürülebilir Kalkınma

Liquid smoke flavourings and reduced cancer risk

Kafadar S., Kafadar H., ALÇİÇEK Z., Atar H. H.

5th International Congress on Nutrition and Cancer, Elazığ, Türkiye, 9 - 11 Eylül 2012, ss.2 Sürdürülebilir Kalkınma

Comparison of microbial and PAH levels in traditional and liquid smoked rainbow trout (Oncorhyncus mykiss Walbaum, 1792) fillets during chilled, vacuum packed storage

ALÇİÇEK Z., Atar H. H.

New Zealand Institute of Food Science & Technology Annual Conference, Hamilton, Yeni Zelanda, 26 - 28 Haziran 2012, ss.3

Quantification of the colors in salmon fillets during the liquid smoking process.

Balaban M. O., ALÇİÇEK Z.

New Zealand Institute of Food Science & Technology Annual Conference, Hamilton, Yeni Zelanda, 26 - 28 Haziran 2012, ss.1

Evaluation of color and other visual attributes of foods with machine vision.

New Zealand Institute of Food Science & Technology Annual Conference, Hamilton, Yeni Zelanda, 26 - 28 Haziran 2012, ss.4

Accurate segmentation of the semi-transparent or complex images by the “two-image” method

New Zealand Institute of Food Science & Technology Annual Conference, Hamilton, Yeni Zelanda, 26 - 28 Haziran 2012, ss.2

Prediction of the weight of mussel and pipi meat using machine vision

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Las Vegas, Amerika Birleşik Devletleri, 25 - 28 Haziran 2012, ss.252

Color evaluation of the gills and eyes of fish: machine vision and image analysis methods

ALÇİÇEK Z., Balaban M. O., Pamukcu E.

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Las Vegas, Amerika Birleşik Devletleri, 25 - 28 Haziran 2012, ss.252

Effect of the degree of non-homogeneity of color on the sensory panel color quantification error

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Las Vegas, Amerika Birleşik Devletleri, 25 - 28 Haziran 2012, ss.252

Does polarized / non-polarized illumination, and wet / dry skin change the surface color of fish?

Balaban M. O., ALÇİÇEK Z., Pamukcu E.

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Las Vegas, Amerika Birleşik Devletleri, 25 - 28 Haziran 2012, ss.252

Kerevit ve karides etleriyle hazırlanan suşilerin kimyasal bileşimi ve duyusal değerlendirilmesi

Gürel İnanlı A., Karaton Kuzgun N., AYVAZ Z., Sertkaya M., Sertkaya V.

16. Su Ürünleri Sempozyumu, Antalya, Türkiye, 25 - 27 Ekim 2011

Quantification of non-homogeneous colors: comparison of machine vision and sensory panel results

9th Pangborn Sensory Science Symposium, Toronto, Kanada, 4 - 08 Eylül 2011, ss.1

Türkiye’xxdeki su ürünleri işleme sektörünün durumu sorunları ve çözüm önerileri.

KÖSE S., GÖKOĞLU N., MOL TOKAY S., BAYGAR T., ÖZER N. P., ÇOLAKOĞLU F., et al.

Türkiye Ziraat Mühendisliği VII. Teknik Kongresi, Türkiye, 11 - 15 Ocak 2010

Deniz ve iç su ekosistemlerinde balık faunasını etkileyen faktörler

Zencir O., AYVAZ Z., Uysal U. E.

9. Ulusal Ekoloji ve Çevre Kongresi, Nevşehir, Türkiye, 7 - 10 Ekim 2009, ss.292 Sürdürülebilir Kalkınma

Hedef dışı avcılık ve sucul ekosistem üzerine etkileri

Atar H. H., AYVAZ Z., Zencir O.

9. Ulusal Ekoloji ve Çevre Kongresi, Nevşehir, Türkiye, 7 - 10 Ekim 2009, ss.225

Sürdürülebilir su ürünleri

ATAR H. H., AYVAZ Z.

Ulusal Su Günleri, Türkiye, 29 Eylül - 01 Ekim 2009

Su Ürünleri Sektöründe Sıvı Tütsüleme

AYVAZ Z., Atar H. H.

15. Ulusal Su Ürünleri Sempozyumu, Elazığ, Türkiye, 29 Eylül - 01 Ekim 2009, ss.112

Seafood Sector in Turkey

3th TAFT Conference, Kopenhag, Danimarka, 15 - 18 Eylül 2009, ss.90

A New Trend of Fish/Shellfish Packaging: Biopackaging