Characterization of Green Shelled Mussel Meat. Part I: Quantification of Color Changes During Brining and Liquid Smoke Application Using Image Analysis

Development and application of “The Two Image” method for accurate object recognition and color analysis

(2012) Zayde Alçiçek et al.   JOURNAL OF FOOD ENGINEERING

Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties

(2011) Ioannis Sotirios Arvanitoyannis et al.   Food and Bioprocess Technology

The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage

(2011) Zayde Alçiçek   FOOD CHEMISTRY

Quantification of Gaping, Bruising, and Blood Spots in Salmon Fillets Using Image Analysis

(2011) Murat O. Balaban et al.   JOURNAL OF FOOD SCIENCE

The Effects of Salting on Chemical Quality of Vacuum Packed Liquid Smoked and Traditional Smoked Rainbow Trout (Oncorhyncus mykiss) Fillets During Chilled Storage

(2010) Zayde Alcicek et al.   Journal of Animal and Veterinary Advances

The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes

(2010) Zayde Alçiçek et al.   Journal of Aquatic Food Product Technology

Prediction of the Weight of Aquacultured Rainbow Trout(Oncorhynchus mykiss)by Image Analysis

(2010) Bahar Gümüş et al.   Journal of Aquatic Food Product Technology

Using Image Analysis to Predict the Weight of Alaskan Salmon of Different Species

(2010) Murat O. Balaban et al.   JOURNAL OF FOOD SCIENCE

Comparison of Minolta colorimeter and machine vision system in measuring colour of irradiated Atlantic salmon

(2009) Yavuz Yagiz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Research Issues in Inactivation ofListeria monocytogenesAssociated with New Zealand Greenshell Mussel Meat (Perna canaliculus) Using High-Pressure Processing

(2008) Graham C. Fletcher et al.   Journal of Aquatic Food Product Technology

Atlantic Salmon Skin and Fillet Color Changes Effected by Perimortem Handling Stress, Rigor Mortis, and Ice Storage

(2008) U. Erikson et al.   JOURNAL OF FOOD SCIENCE

Quantifying Nonhomogeneous Colors in Agricultural Materials Part I: Method Development

(2008) M.O. Balaban   JOURNAL OF FOOD SCIENCE