Prof. Dr. ZAYDE AYVAZ

AYVAZ Z., Balaban M. O., Kong K. J. W.

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

19. HİDROJEN PEROKSİT (H2O2)’İN SU ÜRÜNLERİNDE KULLANIMI

ATAR H. H., akbaş s., AYVAZ Z.

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

20. 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)

21. Effects of Different Brining Methods on Some Physical Properties of Liquid Smoked King Salmon

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.1, 2017 (SCI-Expanded)

22. 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)

23. 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)

24. Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage

Kong K. J. W., Alcicek Z., Balaban M. O.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.95, sa.4, ss.708-714, 2015 (SCI-Expanded)

25. Method to Measure the Force to Pull and to Break Pin Bones of Fish

Balaban M. O., Jie H., Yee Y. Y., Alcicek Z.

JOURNAL OF FOOD SCIENCE , cilt.80, sa.2, 2015 (SCI-Expanded)

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

Balaban M. O., Alcicek Z.

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

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

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

28. Characterization of Green Lipped Mussel Meat. Part II: Changes in Physical Characteristics as a Result of Brining and Liquid Smoke Application

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

29. 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)

30. 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)

31. 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)

32. 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)

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

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

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

34. 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)

35. 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)

36. 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)

37. Ankara Üniversitesi Ziraat Fakültesi Öğrencilerinin Su Ürünleri Tüketim Alışkanlıklarının Değerlendirilmesi

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

38. 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)

39. 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)

40. 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)

41. Sustainable Seafood Industry

Atar H. H., ALÇİÇEK Z.

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

42. Seafood consumption and health

Atar H. H., ALÇİÇEK Z.

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

43. 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)

44. 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)

45. 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

46. İklim Değişikliğinin Su Kaynaklarına ve Su Canlılarına Etkisi.

Atar H. H., ALÇİÇEK Z.

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

47. Denizlerdeki Tehlike: Biyo- İstila

Keskin E., ALÇİÇEK Z.

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

48. Yunuslar

ALÇİÇEK Z., Keskin E.

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

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 61

1. Waste Management and Circular Economy in Blue Food Production

Ayvaz Z., Atar H. H.

Cross Border Transfer and Development of Sustainable Resource Recovery Strategies Towards Zero Waste, Basel, İsviçre, 5 - 07 Mayıs 2025, ss.1-2, (Özet Bildiri)

2. 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, (Özet Bildiri) Sürdürülebilir Kalkınma

3. 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, (Tam Metin Bildiri)

4. 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, (Tam Metin Bildiri)

5. 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, (Tam Metin Bildiri)

6. 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, (Tam Metin Bildiri)

7. 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, (Tam Metin Bildiri)

8. 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, (Tam Metin Bildiri)

9. 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, (Tam Metin Bildiri)

10. 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, (Tam Metin Bildiri)

11. 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, (Tam Metin Bildiri)

12. 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, (Tam Metin Bildiri)

13. 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, (Tam Metin Bildiri)

14. 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, (Tam Metin Bildiri)

15. 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, (Tam Metin Bildiri)

16. 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, (Tam Metin Bildiri)

17. 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, (Tam Metin Bildiri)

18. 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, (Tam Metin Bildiri)

19. 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, (Tam Metin Bildiri)

20. SALMON REDNESS AND ITS EFFECT ON PUBLIC PERCEPTION OF QUALITY

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

21. 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, (Özet Bildiri)

22. 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, (Özet Bildiri)

23. 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, (Özet Bildiri)

24. 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, (Tam Metin Bildiri)

25. 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, (Özet Bildiri)

26. 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, (Tam Metin Bildiri)

27. 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, (Tam Metin Bildiri)

28. 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, (Tam Metin Bildiri)

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

AYVAZ H., YILDIZ TİRYAKİ G., AYVAZ Z.

IV. Uluslararası Gıda Ar-Ge Proje Pazarı, İzmir, Türkiye, 24 Mayıs 2016, (Özet Bildiri)

30. 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, (Özet Bildiri)

31. 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, (Özet Bildiri)

32. 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, (Tam Metin Bildiri)

33. 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, (Tam Metin Bildiri)

34. 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, (Tam Metin Bildiri)

35. 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, (Tam Metin Bildiri)

36. 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, (Özet Bildiri)

37. 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, (Tam Metin Bildiri)

38. 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, (Tam Metin Bildiri)

39. 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, (Tam Metin Bildiri)

40. Visual Quality Evaluation of Foods Using Machine Vision

Food Tech Pack Tech, Auckland, Yeni Zelanda, 25 - 27 Eylül 2012, ss.1, (Özet Bildiri)

41. 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, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

42. 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, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

43. 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, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

44. 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, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

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

Balaban M. O., ALÇİÇEK Z.

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

46. 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, (Özet Bildiri)

47. 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, (Tam Metin Bildiri)

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

ALÇİÇEK Z., Balaban M. O., Pamukcu E.

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

49. 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, (Tam Metin Bildiri)

50. 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, (Tam Metin Bildiri)

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

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

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