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OpenAlex konusu

Radiation Effects and Dosimetry

Bu sayfa OpenAlex konu etiketine göre çalışmaları ve o konuda görünen akademisyenleri listeler. YÖKSİS temel alan / yan dal değildir.

OpenAlex 1.244 eser 22 yazar konusu

Çalışmalar

1.244 eser

  1. Characterization of Irradiated Starches by Using FT Raman and FTIR Spectroscopy 2002
    YÖKSİS SJR Q1 JCR Q1 OpenAlex 65.7%

    Fourier transform infrared (FTIR) and Fourier transform Raman (FT-Raman) methods were used for rapid characterization and classification of selected irradiated starch samples. Biochemical changes due to irradiation were detected using the two vibrational spectroscopic techniques, and canonical variate analysis (CVA) w…

  2. Variation in Resistance to Hydrostatic Pressure among Strains of Food-Borne Pathogens 1999
    SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 96.8%

    Among food-borne pathogens, some strains could be resistant to hydrostatic pressure treatment. This information is necessary to establish processing parameters to ensure safety of pressure-pasteurized foods (N. Kalchayanand, A. Sikes, C. P. Dunne, and B. Ray, J. Food Prot. 61:425-431, 1998). We studied variation in pr…

  3. Selenium alters the lipid content and protein profile of rat heart An FTIR microspectroscopic study 2007
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 97.8%

    Özet henüz yok.

  4. FTIR spectroscopic characterization of irradiated hazelnut (Corylus avellana L.) 2007
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.8%

    Özet henüz yok.

  5. The Use of Ultrasound and Combined Technologies in Food Preservation 2008
    YÖKSİS SJR Q1 JCR Q2 OpenAlex 89.5%

    Ultrasound techniques find use in the food industry in both the analysis and modification of foods. Microbial and enzyme inactivation are other applications of ultrasound in food processing. The use of ultrasound on its own in the food industry for bacterial destruction is currently unfeasible; however, the combinatio…

  6. The Use of Ultrasound and Combined Technologies in Food Preservation 2008
    OpenAlex 89.6%

    Ultrasound techniques find use in the food industry in both the analysis and modification of foods. Microbial and enzyme inactivation are other applications of ultrasound in food processing. The use of ultrasound on its own in the food industry for bacterial destruction is currently unfeasible; however, the combinatio…

  7. Use of UV C radiation as a non thermal process for liquid egg products LEP 2008
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.5%

    Özet henüz yok.

  8. Use of UV C radiation as a non thermal process for liquid egg products LEP 2008
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.5%

    Özet henüz yok.

  9. Use of UV-C radiation as a non-thermal process for liquid egg products (LEP) 2007
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.5%

    Özet henüz yok.

  10. Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color pH and cooking loss 2014
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.1%

    Özet henüz yok.

  11. Temperature effects on egg shells investigated by XRD IR and ESR techniques 2006
    YÖKSİS SJR Q2 JCR Q2 OpenAlex 79.4%

    Özet henüz yok.

  12. Effect of ohmic treatment on quality characteristic of meat A review 2013
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 95.5%

    Özet henüz yok.

Akademisyenler

22 akademisyen