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Year
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Publication
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(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. |
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(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. |
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(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. |
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(2020)
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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.
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(2020)
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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.
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(2019)
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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.
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(2019)
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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.
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(2017)
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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.
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(2016)
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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.
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(2016)
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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.
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(2015)
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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.
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(2014)
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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.
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(2013)
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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.
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(2013)
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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.
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(2012)
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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.
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(2010)
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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.
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(2010)
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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.
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(2010)
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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.
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(2010)
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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.
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(2010)
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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.
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(2010)
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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.
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(2010)
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Topcu, A.,
Bulat, T.
(2010). Removal of Cadmium and Lead from Aqueous Solution by
Enterococcus faecium
Strains. Journal of Food Science, 75, T13-T17.
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(2009)
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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.
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(2008)
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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.
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(2008)
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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.
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(2008)
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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.
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(2008)
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Akin, E.B., Karabulut, I., Topcu, A. (2008). Some compositional
properties of main Malatya apricot (Prunus
armeniaca
L.) varieties. Food Chemistry, 107, 939-948.
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(2007)
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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. |
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(2007)
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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.
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(2006)
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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.
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(2006)
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Topçu A.,
Numanoğlu E., Saldamlı I. (2006). Proteolysis and storage stability of UHT
milk produced in Turkey. International Dairy Journal, 16, 633–638.
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(2006)
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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.
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(2006)
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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.
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(2006)
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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.
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(2005)
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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.
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