Browsing by Author "Doğan, Muhammed Ali"
Now showing items 1-4 of 4
-
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool
Ayvaz, Hüseyin; Temizkan, Rıza; Menevşeoğlu, Ahmed; Doğan, Muhammed Ali; Nazlım, Burak Alptuğ; Günay, Ezgi; Pala, Ciğdem Uysal (Springer Science and Business Media Deutschland GmbH, 2023)Red pepper (Capsicum annuum L. cv. Capia) is an important vegetable obtained from a 1-year cultivated plant belonging to the Solanaceae family. Among the products of red pepper, its paste is very similar to tomato paste ... -
Machine Learning-Assisted Near- and Mid-Infrared spectroscopy for rapid discrimination of wild and farmed Mediterranean mussels (Mytilus galloprovincialis)
Ayvaz, Hüseyin; Temizkan, Rıza; Kaya, Burcu; Salman, Merve; Menevşeoğlu, Ahmed; Ayvaz, Zayde; Güneş, Nurhan; Doğan, Muhammed Ali; Mortaş, Mustafa (Elsevier Inc., 2024)The objective of this study was to investigate the ability to discriminate between wild and farmed Mediterranean mussels (Mytilus galloprovincialis) using machine learning-assisted near-infrared (NIR) and mid-infrared (MIR) ... -
Machine learning-assisted near-infrared spectroscopy for rapid discrimination of apricot kernels in ground almond
Menevşeoglu, A.; Entrenas, J. A.; Güneş, N.; Doğan, Muhammed Ali; Perez-Marin, D. (Elsevier Ltd, 2024)Almonds are one of the most widely consumed seeds in the world, both for their taste and for their high nutritional value. A rapid and non-destructive method to detect adulteration of ground almond with apricot kernels is ... -
Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species
Ayvaz, Hüseyin; Mortas, Mustafa; Doğan, Muhammed Ali; Atan, Mustafa; Yıldız Tiryaki, Gülgün; Karagül Yüceer, Yonca (Springer, 2021)This study aimed to evaluate the performance of both near-infrared (NIR) diffuse reflectance and mid-infrared-attenuated total reflectance (MIR-ATR) in determining some quality parameters of a commercial white cheese made ...
