All Stories

  1. Color, texture, water activity of salmon

    Article • Journal of Food Processing and Preservation, May 2016, Wiley

    Professor ZAYDE AYVAZ

  2. Method to Measure the Force to Pull and to Break Pin Bones of Fish

    Article • Journal of Food Science, January 2015, Wiley

    Professor ZAYDE AYVAZ

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

    Article • Journal of Aquatic Food Product Technology, January 2015, Taylor & Francis

    Professor ZAYDE AYVAZ

  4. Characterization of Green Lipped Mussel Meat. Part II: Changes in Physical Characteristics as a Result of Brining and Liquid Smoke Application

    Article • Journal of Aquatic Food Product Technology, January 2015, Taylor & Francis

    Professor ZAYDE AYVAZ

  5. Use of polarized light in image analysis: Application to the analysis of fish eye color during storage

    Article • LWT, January 2015, Elsevier

    Professor ZAYDE AYVAZ

  6. Color Change of the Snapper (Pagrus auratus) and Gurnard (Chelidonichthys kumu) Skin and Eyes during Storage: Effect of Light Polarization and Contact with Ice

    Article • Journal of Food Science, November 2014, Wiley

    Professor ZAYDE AYVAZ

  7. Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage

    Article • Journal of the Science of Food and Agriculture, June 2014, Wiley

    Professor ZAYDE AYVAZ

  8. Estimation of Whole Volume of Green Shelled Mussels using their Geometrical Attributes Obtained from Image Analysis

    Article • International Journal of Food Properties, June 2014, Taylor & Francis

    Professor ZAYDE AYVAZ

  9. Image analysis method to quantify the effect of different treatments on the visual meat/shell ratio of half-shelled green lipped mussels (Perna canaliculus )

    Article • Journal of the Science of Food and Agriculture, October 2013, Wiley

    Professor ZAYDE AYVAZ

  10. Effects of Different Liquid Smoke Flavor Levels on the Shelf Life of Venus Clam (Chamelea Gallina , L 1758) Meat

    Article • Journal of Food Processing and Preservation, December 2012, Hindawi Publishing Corporation

    Professor ZAYDE AYVAZ

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

    Article • Journal of Food Engineering, July 2012, Elsevier

    Professor ZAYDE AYVAZ

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

    Article • Food Chemistry, October 2011, Elsevier

    Professor ZAYDE AYVAZ

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

    Article • Journal of Animal and Veterinary Advances, December 2010, Science Alert

    Professor ZAYDE AYVAZ

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

    Article • Journal of Aquatic Food Product Technology, October 2010, Taylor & Francis

    Professor ZAYDE AYVAZ