Hamide Senyuva
Hamide Senyuva
FoodLife Int, ODTU
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Acrylamide formation is prevented by divalent cations during the Maillard reaction
V Gökmen, HZ Şenyuva
Food chemistry 103 (1), 196-203, 2007
Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography
V Gökmen, HZ Şenyuva, J Acar, K Sarıoğlu
Journal of chromatography A 1088 (1-2), 193-199, 2005
Immunoaffinity column clean-up techniques in food analysis: A review
HZ Şenyuva, J Gilbert
Journal of Chromatography B 878 (2), 115-132, 2010
Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating
V Gökmen, HZ Şenyuva
Food Chemistry 99 (2), 238-243, 2006
Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries
V Gökmen, TK Palazoğlu, HZ Şenyuva
Journal of Food Engineering 77 (4), 972-976, 2006
Detection of porcine DNA in gelatine and gelatine-containing processed food products—Halal/Kosher authentication
Y Demirhan, P Ulca, HZ Senyuva
Meat science 90 (3), 686-689, 2012
Improved and simplified liquid chromatography/atmospheric pressure chemical ionization mass spectrometry method for the analysis of underivatized free amino acids in various foods
S Özcan, HZ Şenyuva
Journal of chromatography A 1135 (2), 179-185, 2006
Effects of some cations on the formation of acrylamide and furfurals in glucose–asparagine model system
V Gökmen, HZ Şenyuva
European Food Research and Technology 225 (5), 815-820, 2007
Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography− mass spectrometry
V Gökmen, HZ Şenyuva
Journal of Agricultural and Food Chemistry 54 (8), 2845-2849, 2006
Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting
HZ Şenyuva, V Gökmen
Food Additives and Contaminants 22 (3), 214-220, 2005
Quantitative multi-residue method for determination antibiotics in chicken meat using turbulent flow chromatography coupled to liquid chromatography–tandem mass spectrometry
K Bousova, H Senyuva, K Mittendorf
Journal of Chromatography A 1274, 19-27, 2013
Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods
P Ulca, H Balta, İ Çağın, HZ Senyuva
Meat Science 94 (3), 280-284, 2013
Profiling Turkish honeys to determine authenticity using physical and chemical characteristics
HZ Senyuva, J Gilbert, S Silici, A Charlton, C Dal, N Gürel, D Cimen
Journal of Agricultural and Food Chemistry 57 (9), 3911-3919, 2009
Interference-free determination of acrylamide in potato and cereal-based foods by a laboratory validated liquid chromatography–mass spectrometry method
HZ Şenyuva, V Gökmen
Food Chemistry 97 (3), 539-545, 2006
Future perspectives in Orbitrap™-high-resolution mass spectrometry in food analysis: A review
HZ Senyuva, V Gökmen, EA Sarikaya
Food Additives & Contaminants: Part A 32 (10), 1568-1606, 2015
Survey of acrylamide in Turkish foods by an in-house validated LC-MS method
HZ Şenyuva, V Gökmen
Food Additives and Contaminants 22 (3), 204-209, 2005
Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?
HZ Şenyuva, V Gökmen
Food Additives and Contaminants 22 (12), 1198-1202, 2005
Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and french fries
V Gökmen, HZ Şenyuva, B Dülek, AE Çetin
Food Chemistry 101 (2), 791-798, 2007
A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system
V Gökmen, HZ Şenyuva
Food Additives and Contaminants 23 (4), 348-354, 2006
Simultaneous high-performance liquid chromatographic determination of paracetamol, phenylephrine HCl, and chlorpheniramine maleate in pharmaceutical dosage forms
H Şenyuva, T Özden
Journal of chromatographic science 40 (2), 97-100, 2002
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