Ali TOPCU, PhD

   Professor

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Year

Publication

   

(2021)

Bulat, T., Topcu, A. (2021). Influences of Oxidation-Reduction Potential on Kefir: Microbial counts, Organic Acids, Volatile Compounds and Sensory Properties. LWT - Food Science and Technology, 144, 111195.

(2020)

Bulat, T., Topcu, A. (2020). Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties. LWT - Food Science and Technology, 131, 109770.

(2020)

Yazgan, N.N., Genis, H.E., Bulat, T., Topcu, A., Durna, S., Yetisemiyen, A., Boyaci, I.H. (2020). Discrimination of milk species using Raman spectroscopy coupled with PLS-DA in raw and pasteurized milk. Journal of the Science of Food and Agriculture, 100, 4756-4765.

(2020)

Topcu, A., Bulat, T., Ozer, B. (2020). Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis. LWT - Food Science and Technology, 125, 109226.

(2020)

Karacaglar, N.N.Y., Topcu, A., Dudak, F.C., Boyaci, I.H. (2020). Development of a green fluorescence protein (GFP)-based bioassay for detection of antibiotics and its application in milk. Journal of Food Science, 85(2)-500-509.  

(2019)

Bulat, T., Topcu, A. (2019). The effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis. LWT - Food Science and Technology, 109, 296–304.

(2019)

Karacaglar, N.N.Y., Bulat, T., Boyaci, I.H., Topcu, A. (2019). Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt. Journal of Food and Drug Analysis, 27, 101-110.

(2017)

Velioglu, S. D., H Temiz,T. H., Ercioglu, E., Velioglu, H. M., Topcu, A., Boyaci, I. H. (2017). Use of Raman Spectroscopy for Determining Erucic Acid Content in Canola Oil. Food Chemistry, 221, 87-90.

(2016)

Bilge G., Sezer, B., Eseller K.E., Berberoğlu  H., Topcu A., Boyacı İ.H. (2016). Determination of Whey Adulteration in Milk Powder by Using Laser Induced Breakdown Spectroscopy. Food Chemistry, 212 , 183-188.  

(2016)

Velioglu, S. D., Ercioglu, E., H. Temiz,T. H., Velioglu, M., Topcu, A., Boyaci, I. H. (2016). Raman Spectroscopic Barcode Use for Differentiation of Vegetable Oils and Determination of Their Major Fatty Acid Composition. J Am Oil Chem Soc, 93:627–635.

(2015)

Ilaslan K., Boyacı I.H., Topcu A. (2015). Rapid analysis of glucose, fructose and sucrose contents of commercial soft drinks using Raman spectroscopy. Food Control, 48, 56-61.

(2014)

Arslan, S., Topcu A., Saldamlı, I., Koksel, G. (2014). Use of corn oil in the production of Turkish white cheese. Journal of Food Science and Technology, 51(10), 2382-2392.

(2013)

Uysal, R.S., Soykut, E.A. , Boyacı I.H., Topcu A. (2013). Monitoring multiple components in vinegar fermentation using Raman spectroscopy. Food Chemistry, 141, 4333-4343.

(2013)

Ozbalci, B., , Boyacı I.H., Topcu A., Kadilar, C. Tamer, U. (2013). Rapid analysis of sugars in honey by processing Raman spectrum using chemometric methods and artificial neural networks. Food Chemistry, 136, 1444-1452.

(2012)

Yazgan, N.N. , Boyacı I.H., Topcu A., Tamer, U. (2012). Detection of melamine in milk by surface-enhanced Raman spectroscopy coupled with magnetic and Raman labelled nanoparticles. Analytical and Bioanalytical Chemistry, 403, 2009-2017.

(2010)

Yazgan, N.N. , Boyacı I.H., Temur, E.,  Tamer, U., Topcu A. (2010). A high sensitive assay platform based on surface-enhanced Raman scattering for quantification of protease activity. Talanta, 82, 631-639.

(2010)

McSweeney, P.L.H., Caldeo, V., Topcu, A., Cooke, D.R. (2010). Ripening of cheese: oxidation-reduction potential and calcium phosphate. Australian Journal of Dairy Technology, 65, 3, 178-184.

(2010)

Arslan, S., Topcu, A., Saldamli,  I. (2010). The effects of fat replacers on chemical and textural properties of white brined cheese. Milchwissenschaft-Milk Science International, 65, 277-280.

(2010)

Arslan, S., Topcu, A., Saldamli, I., Koksal, G. (2010). Utilization of Interesterified Fat in the Production of Turkish WhiteCheese. Food Sci. Biotechnol. 19, 89-98.

(2010)

Topcu, A., Bulat, T, Wishah, R., Boyacı, I.H. (2010). Detoxification of Aflatoxin B1 and Patulin by Enterococcus faecium strains. International Journal of Food Microbiology, 139, 202-205.

(2010)

Durmaz, G., Karabulut, I., Topçu, A., Asiltürk, M., Kutlu T. (2010). Roasting-Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil. J Am Oil Chem Soc,  87, 401-409.

(2010)

Topcu, A., Bulat, T. (2010). Removal of Cadmium and Lead from Aqueous Solution by Enterococcus faecium Strains. Journal of Food Science, 75, T13-T17.

(2009)

Samur, G., Topcu A.,  Turan S. (2009). Trans Fatty Acids and Fatty Acid Composition of Mature Breast Milk in Turkish Women and Their Association with Maternal Diet’s. Lipids, 44, 405-413.

(2008)

Numanoglu, E., Boyaci, I.H., Topcu, A. (2008). Simple Determination of Histamine in Cheese by Capillary Electrophoresis with Diode Array Detection. Journal of Food and Drug analysis, 16, 74-80.

(2008)

Topcu, A., I. McKinnon, I., McSweeney, P.L.H. (2008). Measurement of the Oxidation-Reduction Potential of Cheddar Cheese. Journal of Food Science, 73, C198-C203.

(2008)

Karabulut, I., Topcu, A.,  Akmil-Basar, C., Onal, Y., Lampi,  A. (2008). Obtaining Butter Oil Triacylglycerols Free from β-Carotene and α- Tocopherol via Activated Carbon Adsorption  and Alumina-Column Chromatography Treatments. J Am Oil Chem Soc, 85, 213-219.

(2008)

Akin, E.B., Karabulut, I., Topcu, A. (2008). Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties. Food Chemistry, 107, 939-948.

(2007)

Turan, S., Topcu, A., Karabulut, I., Vural, H., Hayaloglu, A. (2007). Fatty Acid, Triacylglycerol, Phytosterol, and Tocopherol Variations in Kernel Oil of Malatya Apricots from Turkey. J. Agric. Food Chem., 55, 10787–10794.

(2007)

Karabulut, I., Topcu, A., Duran, A., Turan, S., Ozturk, B. (2007). Effect of hot air drying and sun drying on color values and β-carotene content of apricot (Prunus armenica L.). LWT-Food Science and Technology, 40, 753-758.

(2006)

Topçu A., Saldamlı İ. (2006). Proteolytical, chemical, textural and sensorial changes during the ripening of Turkish White Cheese made of pasteurized cows’ milk. International Journal Of Food Properties, 9, 665-678.

(2006)

Topçu A., Numanoğlu E., Saldamlı I. (2006). Proteolysis and storage stability of UHT milk produced in Turkey. International Dairy Journal, 16, 633–638.

(2006)

Topçu A., Topçu Ayaz A., Saldamlı İ., Yurttagül M. (2006). Determination of nitrate and nitrite content of Turkish cheeses.  African Journal of Biotechnology, 5 (15), 1411-1414.

(2006)

Rakıcıoğlu N.,, Samur G., Topçu A., Topçu Ayaz A. (2006). The effect of Ramadan on maternal nutrition and composition of breast milk. Pediatrics International, 48, 278-283.

(2006)

Boyacı,İ.H., Şeker,U.Ö.Ş., Baş,D., Dudak, F.C, Tamerler, C., Topçu, A., Saldamlı, I. (2006). Statistical Modeling of β-galactosidase Inhibition During Lactose Hydrolysis. Food Biotechnology, 20 (1), 79-91.

(2005)

Karabulut I., Topcu A., Yorulmaz A., Tekin A., Sivri Ozay D. (2005). Effects of Industrial Refining Process on Some Properties of Hazelnut Oil. European Journal of Lipid Science and Technology, 476–480.