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Year | Number of Results |
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2013 | 3 |
2014 | 1 |
2016 | 1 |
2017 | 1 |
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2020 | 2 |
2024 | 0 |
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Page 1
Determination of yolk:white ratio of egg using SDS-PAGE.
Food Sci Biotechnol. 2019 Aug 12;29(2):179-186. doi: 10.1007/s10068-019-00650-4. eCollection 2020 Feb.
Food Sci Biotechnol. 2019.
PMID: 32064126
Free PMC article.
Authentication of liquid egg composition using ATR-FTIR and NIR spectroscopy in combination with PCA.
Uysal RS, Boyaci IH.
Uysal RS, et al.
J Sci Food Agric. 2020 Jan 30;100(2):855-862. doi: 10.1002/jsfa.10097. Epub 2019 Nov 13.
J Sci Food Agric. 2020.
PMID: 31646648
Item in Clipboard
Effects of heat treatment parameters on liquid whole egg proteins.
Uysal RS, Boyacı İH, Soykut EA, Ertaş N.
Uysal RS, et al.
Food Chem. 2017 Feb 1;216:201-8. doi: 10.1016/j.foodchem.2016.08.050. Epub 2016 Aug 18.
Food Chem. 2017.
PMID: 27596410
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Determination of butter adulteration with margarine using Raman spectroscopy.
Uysal RS, Boyaci IH, Genis HE, Tamer U.
Uysal RS, et al.
Food Chem. 2013 Dec 15;141(4):4397-403. doi: 10.1016/j.foodchem.2013.06.061. Epub 2013 Jun 24.
Food Chem. 2013.
PMID: 23993631
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A novel method for discrimination of beef and horsemeat using Raman spectroscopy.
Boyacı İH, Temiz HT, Uysal RS, Velioğlu HM, Yadegari RJ, Rishkan MM.
Boyacı İH, et al. Among authors: uysal rs.
Food Chem. 2014 Apr 1;148:37-41. doi: 10.1016/j.foodchem.2013.10.006. Epub 2013 Oct 11.
Food Chem. 2014.
PMID: 24262523
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Monitoring multiple components in vinegar fermentation using Raman spectroscopy.
Uysal RS, Soykut EA, Boyaci IH, Topcu A.
Uysal RS, et al.
Food Chem. 2013 Dec 15;141(4):4333-43. doi: 10.1016/j.foodchem.2013.06.122. Epub 2013 Jul 4.
Food Chem. 2013.
PMID: 23993623
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