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Subject: Olive oil -- Analysis.
Author
Dahil
Hariç
İzmir Institute of Technology. Food Engineering.
(3)
İzmir Institute of Technology. Food Engineering.
(3)
Tokatlı, Figen thesis advisor.
(2)
İzmir Institute of Technology. Chemistry.
(2)
Avcı, Başak, author.
(1)
Doğanlar, Sami thesis advisor.
(1)
Gürdeniz, Gözde.
(1)
Jolayemi, Olusola Samuel, author.
(1)
Korel, Figen thesis advisor.
(1)
Kuday, Esra, author.
(1)
Ocakoğlu, Derya.
(1)
Tokatlı, Figen Thesis advisor.
(1)
Uncu, Ali Tevfik, author.
(1)
Uncu, Oğuz, author.
(1)
Yıldız, Gamze, author.
(1)
Çelik, Deniz, author.
(1)
Özdemir, Durmuş thesis advisor.
(1)
Özdemir, Durmuş. thesis advisor.
(1)
Özen, Banu thesis advisor.
(1)
Özen, Banu. Thesis advisor.
(1)
İzmir Institute of Technology. Molecular Biology and Genetics.
(1)
Daha fazla
Tümünü genişlet
Daha az
Hepsini Daralt
Material Type
Dahil
Hariç
Ek CD-ROM
Tez
Language
Dahil
Hariç
English
(9)
Publication Date
Dahil
Hariç
-
2015
(3)
2008
(2)
2014
(2)
2013
(1)
2016
(1)
Subject
Dahil
Hariç
Chemometrics.
(2)
Adulterations.
(1)
DNA fingerprinting of plants.
(1)
Electron spectroscopy.
(1)
Fatty acids -- Analysis -- Laboratory manuals.
(1)
Gas chromatography.
(1)
Genetic markers.
(1)
Infrared spectroscopy.
(1)
Liquid chromatography.
(1)
Molecular spectroscopy.
(1)
Oils and fats, Edible -- Analysis.
(1)
Olive oil -- Turkey.
(1)
Olive.
(1)
Phenols.
(1)
Plant genetics.
(1)
Sunflower seed oil -- Analysis.
(1)
Vegetable oils -- Analysis.
(1)
Vegetable oils.
(1)
Vibrational spectra.
(1)
olive oil industry -- Turkey.
(1)
Daha fazla
Tümünü genişlet
Daha az
Hepsini Daralt
Library
Dahil
Hariç
IYTE Kütüphanesi
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1.
Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils
Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils
by
Jolayemi, Olusola Samuel, author.
Access to Electronic Versiyon.
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2.
Effects of olive variety, harvest time, and malaxation temperature on volatile compounds and sensorial characteristics of olive oils
Effects of olive variety, harvest time, and malaxation temperature on volatile compounds and sensorial characteristics of olive oils
by
Yıldız, Gamze, author.
Access to Electronic Versiyon.
Format:
3.
Development of single nucleotide polymorphism markes for fingerprint analysis of turkish olive (olea europaea L.) cultivars and detection of adulteration in turkish olive oil
Development of single nucleotide polymorphism markes for fingerprint analysis of turkish olive (olea europaea L.) cultivars and detection of adulteration in turkish olive oil
by
Uncu, Ali Tevfik, author.
Access to Electronic Versiyon.
Format:
4.
Effect of deep-frying on the quality parameters of vegetable oils
Effect of deep-frying on the quality parameters of vegetable oils
by
Avcı, Başak, author.
Access to Electronic Versiyon.
Format:
5.
Chemical characterization of olive oils from Karaburun peninsula
Chemical characterization of olive oils from Karaburun peninsula
by
Uncu, Oğuz, author.
Access to Electronic Versiyon.
Format:
6.
Development of molecular spectroscopic multivariate calibration models for the determination of fatty acid and triachyl glycerol compositions of olive oils
Development of molecular spectroscopic multivariate calibration models for the determination of fatty acid and triachyl glycerol compositions of olive oils
by
Kuday, Esra, author.
Access to Electronic Versiyon.
Format:
7.
Development of chromatographic and moleculer spetroscopic multivariate chemometric models for the geographical classification of olive oils
Development of chromatographic and moleculer spetroscopic multivariate chemometric models for the geographical classification of olive oils
by
Çelik, Deniz, author.
Access to Electronic Versiyon.
Format:
8.
Classification of Turkish virgin olive oils based on their phenolic profiles
Classification of Turkish virgin olive oils based on their phenolic profiles
by
Ocakoğlu, Derya.
Access to Electronic Version.
Format:
9.
Chemometric studies for classification of olive oils and detection of adulteration
Chemometric studies for classification of olive oils and detection of adulteration
by
Gürdeniz, Gözde.
Access to Electronic Version.
Format:
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