1. Determination of whey adulteration in milk powder by using laser induced breakdown spectroscopy. (1st December 2016) Authors: Bilge, Gonca; Sezer, Banu; Eseller, Kemal Efe; Berberoglu, Halil; Topcu, Ali; Boyaci, Ismail Hakki Journal: Food chemistry Issue: Volume 212(2016) Page Start: 183 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Determination of whey adulteration in milk powder by using laser induced breakdown spectroscopy. (1st December 2016) Authors: Bilge, Gonca; Sezer, Banu; Eseller, Kemal Efe; Berberoglu, Halil; Topcu, Ali; Boyaci, Ismail Hakki Journal: Food chemistry Issue: Volume 212(2016) Page Start: 183 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Development of a green fluorescence protein (GFP)‐based bioassay for detection of antibiotics and its application in milk. Issue 2 (20th January 2020) Authors: Yazgan Karacaglar, Nazife Nur; Topcu, Ali; Dudak, Fahriye Ceyda; Boyaci, Ismail Hakki Journal: Journal of food science Issue: Volume 85:Issue 2(2020) Page Start: 500 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Discrimination of milk species using Raman spectroscopy coupled with partial least squares discriminant analysis in raw and pasteurized milk. (13th July 2020) Authors: Yazgan, Nazife N; Genis, Huseyin E; Bulat, Tugba; Topcu, Ali; Durna, Sahin; Yetisemiyen, Atila; Boyaci, Ismail H Journal: Journal of the science of food and agriculture Issue: Volume 100:Number 13(2020) Page Start: 4756 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk. (March 2022) Authors: Kilic-Akyilmaz, Meral; Ozer, Barbaros; Bulat, Tugba; Topcu, Ali Journal: International dairy journal Issue: Volume 126(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Influences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties. (June 2021) Authors: Bulat, Tugba; Topcu, Ali Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 144(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties. (September 2020) Authors: Bulat, Tugba; Topcu, Ali Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 131(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis. (May 2020) Authors: Topcu, Ali; Bulat, Tugba; Özer, Barbaros Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 125(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Raman Spectroscopic Barcode Use for Differentiation of Vegetable Oils and Determination of Their Major Fatty Acid Composition. (2nd March 2016) Authors: Velioglu, Serap Durakli; Ercioglu, Elif; Temiz, H. Tumay; Velioglu, H. Murat; Topcu, Ali; Boyaci, Ismail H. Journal: Journal of the American Oil Chemists' Society Issue: Volume 93:Number 5(2016) Page Start: 627 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Rapid analysis of glucose, fructose and sucrose contents of commercial soft drinks using Raman spectroscopy. (February 2015) Authors: Ilaslan, Kerem; Boyaci, Ismail Hakki; Topcu, Ali Journal: Food control Issue: Volume 48(2015:Feb.) Page Start: 56 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗