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For: Alçiçek Z, Balaban MÖ. 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 2015. [DOI: 10.1080/10498850.2012.751566] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Number Cited by Other Article(s)
1
Selçuk BB, Ayvaz Z. Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2131494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
2
Xin X, Bissett A, Wang J, Gan A, Dell K, Baroutian S. Production of liquid smoke using fluidised-bed fast pyrolysis and its application to green lipped mussel meat. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107874] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
3
Çakir F, Ayvaz Z. Investigation of the Effect of Different Immersion Times of Anchovy Fillets in Liquid Smoke Flavoring on Color by Image Analysis. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1813857] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
4
Ayvaz Z, Balaban MO, Kong KJW. Effects of Different Brining Methods on Some Physical Properties of Liquid Smoked King Salmon. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12791] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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