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Food Chemistry|June 2, 2018
Coffee arabica adulteration: Detection of wheat, corn and chickpeaBanu Sezer, Hakan Apaydin, Gonca Bilge, et al.Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|August 30, 2016
Determination of chemical changes in heat-treated wood using ATR-FTIR and FT Raman spectrometryÖzlem Özgenç, Sefa Durmaz, Ismail Hakki Boyaci, et al.Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|August 27, 2013
Surface enhanced Raman spectroscopy as a new spectral technique for quantitative detection of metal ionsHavva Tumay Temiz, Ismail Hakki Boyaci, Ivo Grabchev, et al.Talanta|March 26, 2017
Synchronous fluorescence spectroscopy for determination of tahini adulterationHavva Tumay Temiz, Ugur Tamer, Aysel Berkkan, et al.Food Chemistry|August 10, 2020
Determination of milk fat authenticity in ultra-filtered white cheese by using Raman spectroscopy with multivariate data analysisDuygu Ozer Genis, Banu Sezer, Sahin Durna, et al.Food Chemistry|September 27, 2017
A rapid tool for determination of titanium dioxide content in white chickpea samplesBanu Sezer, Gonca Bilge, Aysel Berkkan, et al.Journal of Food and Drug Analysis|January 17, 2019
Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurtNazife Nur Yazgan Karacaglar, Tugba Bulat, Ismail Hakki Boyaci, et al.Journal of Food Science and Technology|August 30, 2016
Spectroscopic fingerprint of tea varieties by surface enhanced Raman spectroscopyGuluzar Gorkem Buyukgoz, Mehmet Soforoglu, Nese Basaran Akgul, et al.Food Chemistry|September 3, 2013
Monitoring multiple components in vinegar fermentation using Raman spectroscopyReyhan Selin Uysal, Esra Acar Soykut, Ismail Hakki Boyaci, et al.Food Chemistry|September 3, 2013
Determination of butter adulteration with margarine using Raman spectroscopyReyhan Selin Uysal, Ismail Hakki Boyaci, Hüseyin Efe Genis, et al.Pageof 7