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52篇 您的检索式：作者名="Senyuva"

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	题名	作者	年代	出处	被引量
1	Soft-tissue reconstruction of sole and heel defects with free tissue transfers显示文摘	Yucel A Senyuva C Aydin Y	2000	Ann Plast Surg2000，44，3：	1
2	Immunoaffinity column clean-up techniques in food analysis: a review显示文摘	SENYUVA H Z GILBERET J	2010	Journal of Chromatography B2010，878，2：	1
3	Relationshipbetweenself-compassionandemotionalintelligenceinnursingstudents显示文摘	SenyuvaE KayaH IsikB	2013	InternationalJournalofNursingPractice2013，11，：	1
4	LC/MS method using cloud point extraction for the determination of permitted and illegal food colors in liquid,semiliquid,and solid food matrixes:single-laboratory validation显示文摘	ATES E MITTENDORF K SENYUVA H		0，，06：	1
5	Rela- tion between the acrylanide formation and time-tempera-ture history of surface and core regions of French fries 显示文摘	GOKMEN V PALAZOGULU T K SENYUVA H Z	2006	Journal of Food Engineering2006，77，：	1
6	Determination of acrylamide in potato chips and crisps by high - performance liquid chromatography 显示文摘	Gokmen V Senyuva HZ Acar J	2005	J Chromatogr A2005，1088，12：	1
7	Acrylamide formation is prevented by divalent cations during the Maillard reaction显示文摘	GKMEN V SENYUVA H Z	2007	Food Chemistry2007，103，：	1
8	Immunoaffinity column clean-up tech- niques in food analysis: A review 显示文摘	Senyuva H Z Gilbert J	2010	Journal of Chromatogra phy B2010，，878：	1
9	Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries显示文摘	GOKMEN V PALAZOGLU T K SENYUVA H Z	2006	Journal of Food Engineering2006，77，：	1
10	Determination of Acrylamide in Potato Chips and Crisps by High-performance Liquid Chromatography显示文摘	Gokmen V Senyuva HZ AcarJ	2005	J Chromatogr A2005，1088，：	1
11	Coupled turbulent flow chromatography; LC-MS/MS method or the analysis of pesticide residues in grapes, baby food and wheat flour matrices 显示文摘	Hollosi L Mittendorf K Senyuva H Z	2012	Chromatographia2012，75，：	1
12	Determination of aflatoxins and ochratoxin A in high-sugar-content traditional Turkish foods by affinity column cleanup and LC fluorescence detection显示文摘	SENYUVA H Z CIMEN D GILBERT J	2009	J AOAC Int2009，92，4：	1
13	Improved and simplified liquid chromatography/atmospheric pressurechemical ionization mass spectrometry method for the analysis of underivatized free amino acids in various foods显示文摘	OZCAN S SENYUVA H Z	2006	Chromatogr A2006，，1135：	1
14	Quantitative multi-residue method for determination antibitics in chicken meat using turbulent flow chromatography coupled to liquid chromatography-tandem mass spectrometry显示文摘	Bousova K Senyuva H Mittendorf K	2013	Journal of Chromatography A2013，1274，：	1
15	Determination of acrylamide in potato chips and crisps by high- performance liquid chromatography显示文摘	GOKMEN V SENYUVA HZ ACAR J	2005	J Chromatogr A2005，1088，12：	1
16	Acrylamide formation is prevented by divalent cations during the Maillard reaction显示文摘	GOKMEN V SENYUVA H Z	2007	Food Chemistry2007，103，1：	1
17	Coupled turbulentflow chromatography : LC - MS/MS method for the analysisof pesticide residues in grapes, baby food and wheat flourmatrices显示文摘	Hollosi L Mittendorf K Senyuva H Z	2012	Chromatographia2012，75，：	1
18	Soft-tissue reconstruction of sole and heel defects with free tissue transfers显示文摘	Yucel A Senyuva C Aydn Y	2004	Ann Plast Surg2004，4，4：	1
19	Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography显示文摘	Gokmen V Senyuva H Z Acar J	2005	Journal of Chromatography A2005，1088，：	1
20	Effects of some cations on the formation of acrylamide and furfurals in glucose-asparagine model system 显示文摘	Gokmen Vural Senyuva Hamide Z	2007	Eur Food Res Technol2007，225，：	1

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