Yayınlar & Eserler

Yayın Ağı
Makaleler 40
Tümü (40)
SCI-E, SSCI, AHCI (39)
SCI-E, SSCI, AHCI, ESCI (39)
Scopus (38)
Diğer Yayınlar (1)

1. Production of Kashar cheese (a pasta-filata cheese) using reverse osmosis milk: Effects on yield, physical and microstructural properties

Eghbalian S., BULAT T., ÖZER H. B., TOPCU A.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.105, 2025 (SCI-Expanded, Scopus) identifier

2. Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk

Kılıç Akyılmaz M., Ozer B., BULAT T., TOPCU A.
INTERNATIONAL DAIRY JOURNAL , cilt.126, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

3. Surface-enhanced Raman scattering-based detection of plasmin activity by specific peptide substrate

Yazğan N. N., Bulat T., Topcu A., Dudak F. C., Boyaci I. H., Tamer U.
FOOD CHEMISTRY , cilt.372, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

4. Influences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties

BULAT T., TOPCU A.
LWT , cilt.144, 2021 (SCI-Expanded, Scopus) identifier identifier

5. Discrimination of milk species using Raman spectroscopy coupled withpartial least squares discriminant analysisin raw and pasteurized milk

Yazgan N. N., Genis H. E., BULAT T., TOPCU A., Durna S., Yetisemiyen A., et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.100, sa.13, ss.4756-4765, 2020 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

6. Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties

BULAT T., TOPCU A.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.131, 2020 (SCI-Expanded, Scopus) identifier identifier

7. Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis

TOPCU A., BULAT T., Ozer B.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.125, 2020 (SCI-Expanded, Scopus) identifier identifier

8. Development of a green fluorescence protein (GFP)-based bioassay for detection of antibiotics and its application in milk

KARAÇAĞLAR N. N., TOPCU A., DUDAK ŞEKER F. C., BOYACI İ. H.
JOURNAL OF FOOD SCIENCE , cilt.85, sa.2, ss.500-509, 2020 (SCI-Expanded, Scopus) identifier identifier identifier

9. The effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis

BULAT T., TOPCU A.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.109, ss.296-304, 2019 (SCI-Expanded, Scopus) identifier identifier

10. Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt

Karacaglar N. N., BULAT T., BOYACI İ. H., TOPCU A.
JOURNAL OF FOOD AND DRUG ANALYSIS , cilt.27, sa.1, ss.101-110, 2019 (SCI-Expanded, Scopus) identifier identifier identifier

11. Use of Raman spectroscopy for determining erucic acid content in canola oil

Velioglu S. D., TEMİZ H. T., Ercioglu E., Velioglu H. M., TOPCU A., BOYACI İ. H.
FOOD CHEMISTRY , cilt.221, ss.87-90, 2017 (SCI-Expanded, Scopus) identifier identifier identifier

12. Determination of whey adulteration in milk powder by using laser induced breakdown spectroscopy

Bilge G., Sezer B., Eseller K. E., Berberoglu H., TOPCU A., BOYACI İ. H.
FOOD CHEMISTRY , cilt.212, ss.183-188, 2016 (SCI-Expanded, Scopus) identifier identifier identifier

13. Raman Spectroscopic Barcode Use for Differentiation of Vegetable Oils and Determination of Their Major Fatty Acid Composition

Velioglu S. D., Ercioglu E., TEMİZ H. T., Velioglu H. M., TOPCU A., BOYACI İ. H.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.93, sa.5, ss.627-635, 2016 (SCI-Expanded, Scopus) identifier identifier

14. Rapid analysis of glucose, fructose and sucrose contents of commercial soft drinks using Raman spectroscopy

ILASLAN K., BOYACI İ. H., TOPCU A.
FOOD CONTROL , cilt.48, ss.56-61, 2015 (SCI-Expanded, Scopus) identifier identifier

15. Use of corn oil in the production of Turkish white cheese

Arslan S., TOPCU A., Saldamli I., Koksal G.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.51, sa.10, ss.2382-2392, 2014 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

16. Monitoring multiple components in vinegar fermentation using Raman spectroscopy

Uysal R. S., Soykut E. A., BOYACI İ. H., TOPCU A.
FOOD CHEMISTRY , cilt.141, sa.4, ss.4333-4343, 2013 (SCI-Expanded, Scopus) identifier identifier identifier

17. Rapid analysis of sugars in honey by processing Raman spectrum using chemometric methods and artificial neural networks

Ozbalci B., BOYACI İ. H., TOPCU A., KADILAR C., Tamer U.
FOOD CHEMISTRY , cilt.136, ss.1444-1452, 2013 (SCI-Expanded, Scopus) identifier identifier identifier

18. Detection of melamine in milk by surface-enhanced Raman spectroscopy coupled with magnetic and Raman-labeled nanoparticles

Yazgan N. N., Boyaci I. H., Topcu A., Tamer U.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY , cilt.403, sa.7, ss.2009-2017, 2012 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

19. Ripening of cheese: oxidation-reduction potential and calcium phosphate

McSweeney P. L. H., Caldeo V., Topcu A., Cooke D. R.
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY , cilt.65, sa.3, ss.178-184, 2010 (SCI-Expanded) identifier

20. A high sensitive assay platform based on surface-enhanced Raman scattering for quantification of protease activity

Yazgan N. N., BOYACI İ. H., Temur E., Tamer U., Topcu A.
TALANTA , cilt.82, sa.2, ss.631-639, 2010 (SCI-Expanded, Scopus) identifier identifier identifier

21. Detoxification of aflatoxin B-1 and patulin by Enterococcus faecium strains

TOPCU A., BULAT T., Wishah R., BOYACI İ. H.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , cilt.139, sa.3, ss.202-205, 2010 (SCI-Expanded, Scopus) identifier identifier identifier

22. Roasting-Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil

Durmaz G., KARABULUT İ., TOPCU A., Asilturk M., Kutlu T.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.87, sa.4, ss.401-409, 2010 (SCI-Expanded, Scopus) identifier identifier

23. Utilization of Interesterified Fat in the Production of Turkish White Cheese

Arslan S., TOPCU A., Saldamli I., Koksal G.
FOOD SCIENCE AND BIOTECHNOLOGY , cilt.19, sa.1, ss.89-98, 2010 (SCI-Expanded, Scopus) identifier identifier

24. Removal of Cadmium and Lead from Aqueous Solution by Enterococcus faecium Strains

TOPCU A., BULAT T.
JOURNAL OF FOOD SCIENCE , cilt.75, sa.1, 2010 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

25. The effect of fat replacers on chemical and textural properties of white brined cheese

Arslan S., TOPCU A., Saldamli I.
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , cilt.65, sa.3, ss.277-280, 2010 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

26. Trans Fatty Acids and Fatty Acid Composition of Mature Breast Milk in Turkish Women and Their Association with Maternal Diet's

Samur G., TOPCU A., Turan S.
LIPIDS , cilt.44, sa.5, ss.405-413, 2009 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

27. Simple Determination of Histamine in Cheese by Capillary Electrophoresis with Diode Array Detection

Numanoglu E., BOYACI İ. H., TOPCU A.
JOURNAL OF FOOD AND DRUG ANALYSIS , cilt.16, sa.6, ss.74-80, 2008 (SCI-Expanded, Scopus) identifier identifier

28. Measurement of the oxidation-reduction potential of cheddar cheese

TOPCU A., McKinnon I., McSweeney P. L. H.
JOURNAL OF FOOD SCIENCE , cilt.73, sa.3, 2008 (SCI-Expanded, Scopus) identifier identifier identifier

29. Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties

Akin E. B., KARABULUT İ., TOPCU A.
FOOD CHEMISTRY , cilt.107, sa.2, ss.939-948, 2008 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

30. Obtaining butter oil triacylglycerols free from beta-carotene and alpha-tocopherol via activated carbon adsorption and alumina-column chromatography treatments

KARABULUT İ., TOPCU A., Akmil-Basar C., ÖNAL Y., Lampi A.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.85, sa.3, ss.213-219, 2008 (SCI-Expanded, Scopus) identifier identifier

31. Fatty acid, triacyl glycerol, phytosterol, and tocopherol variations in kernel oil of Malatya apricots from Turkey

Turan S., TOPCU A., KARABULUT İ., VURAL H., HAYALOĞLU A. A.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.55, sa.26, ss.10787-10794, 2007 (SCI-Expanded, Scopus) identifier identifier identifier

32. Survey of Nitrate and Nitrite Levels of Fresh Vegetables in Turkey

AYAZ A., TOPCU A., YURTTAGÜL S. M.
Journal of Food Technology , sa.5(2), ss.177, 2007 (Hakemli Dergi)

33. Effect of hot air drying and sun drying on color values and beta-carotene content of apricot (Prunus armenica L.)

Karabulut I., Topcu A., Duran A., Turan S., Ozturk B.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.40, sa.5, ss.753-758, 2007 (SCI-Expanded, Scopus) identifier

34. Determination of nitrate and nitrite content of Turkish cheeses

Topcu A., Topcu A. A., Saldamli I., Yurttaguel M.
AFRICAN JOURNAL OF BIOTECHNOLOGY , cilt.5, sa.15, ss.1411-1414, 2006 (SCI-Expanded, Scopus) identifier identifier

35. The effect of Ramadan on maternal nutrition and composition of breast milk

Rakicioglu N., Samur G., Topcu A., Topcu A.
PEDIATRICS INTERNATIONAL , cilt.48, sa.3, ss.278-283, 2006 (SCI-Expanded, Scopus) identifier identifier identifier

36. Proteolysis and storage stability of UHT milk produced in Turkey

Topcu A., Numanoglu E., Saldamli I.
INTERNATIONAL DAIRY JOURNAL , cilt.16, sa.6, ss.633-638, 2006 (SCI-Expanded, Scopus) identifier identifier

37. Statistical modeling of beta-galactosidase inhibition during lactose hydrolysis

Boyaci I., Bas D., Dudak F., Topcu A., Saldamli I., Seker U., et al.
FOOD BIOTECHNOLOGY , cilt.20, sa.1, ss.79-91, 2006 (SCI-Expanded, Scopus) identifier identifier

38. Determination of Nitrate and Nitrite Content of Turkish Cheeses

TOPCU A., AYAZ A., Saldamlı İ., YURTTAGÜL S. M.
AFRICAN JOURNAL OF BIOTECHNOLOGY , cilt.5, sa.15, ss.1411-1414, 2006 (SCI-Expanded) identifier identifier

39. Proteolytical, chemical, textural and sensorial changes during the ripening of Turkish white cheese made of pasteurized cows' milk

Topcu A., Saldamli I.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.9, sa.4, ss.665-678, 2006 (SCI-Expanded, Scopus) identifier identifier

40. Effects of the industrial refining process on some properties of hazelnut oil

Karabulut I., Topcu A., Yorulmaz A., Tekin A., Ozay D.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , cilt.107, ss.476-480, 2005 (SCI-Expanded, Scopus) identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 13

1. Membran Teknolojilerinin Süt Endüstrisinde Kullanımı

GÖKBEL F., BULAT T., TOPCU A.
2. Ulusal Sütçülük Kongresi, Türkiye, 25 - 26 Nisan 2019, (Özet Bildiri)

2. Isıl Işlemin Sütlerde Protein Yapısı Üzerine Etkilerinin Vibrasyonel Olarak İncelenmesi

KELGÖKMEN D., BULAT T., YAZĞAN N. N., TOPCU A., BOYACI İ. H., ÖZER H. B., et al.
2. Ulusal Sütçülük Kongresi, Türkiye, 25 - 26 Nisan 2019, (Özet Bildiri)

3. The Effect Of Redox Potential On Ripening Of Uf WhiteCheese Produced With Single Strain Of Lactococcus Lactis

BULAT T., TOPCU A.
The 4 ThInternational Symposium On Traditional Foods From Adriatic To Caucasus, 19 - 21 Nisan 2018, (Özet Bildiri)

4. Bioanalysis system for the determination of antimicrobial in foods

YAZĞAN N. N., DUDAK ŞEKER F. C., BOYACI İ. H., TOPCU A.
International Conference on RAW MATERIALS TO PROCESSED FOODS, 11 - 13 Nisan 2018, (Özet Bildiri)

5. Oksidasyon Redüksiyon Potansiyelinin Süt Endüstrisi Açısından Önemi

BULAT T., TOPCU A.
1. Ulusal Sütçülük Kongresi, Türkiye, 25 - 26 Mayıs 2017, (Özet Bildiri)

6. Chromatographic Quality Analysis of Salt Reduced White Brined Cheeses

TOPCU A., BULAT T.
PITTCON Conference, New Orleans, Amerika Birleşik Devletleri, 8 - 12 Mart 2015

7. Influence of commercial liquid lamb or goat rennet paste on white brined cheese quality

TOPCU A., BULAT T.
8th NIZO Dairy Conference, Arnhem, Hollanda, 11 - 13 Eylül 2013

8. Raman spectroscopy coupled wiıth chemometrıc methods for rapid detection of fat adulteration in dairy products

BULAT T., YAZĞAN N. N., TOPCU A., BOYACI İ. H.
PITTCON Conference, 17 - 21 Mart 2013

9. Peynirde Redoks Potansiyelinin Önemi

TOPCU A., BULAT T.
Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Denizli, Türkiye, 15 - 16 Kasım 2012, (Özet Bildiri)

10. Peynirde Yağ Tağşişinin Hızlı Tespiti İçin Raman Spektroskopisi ve Kemometrik Yöntemlerin Kullanımı

YAZĞAN N. N., BULAT T., BOYACI İ. H., TOPCU A.
Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Denizli, Türkiye, 15 - 16 Kasım 2012

11. Beyaz Peynir Üretiminde Rennet Macunu Kullanımı Ve Peynir Kalitesi Üzerine Etkisi

TOPCU A., BULAT T., Kaya Yaşar E.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012

12. Bifidobacterium animalis subsp lactis BB 12 nin ağır metalleri bağlama özelliği ve adsorpsiyon termodinamik katsayılarının belirlenmesi

TOPCU A., BULAT T., Baran Ö.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012

13. Beyaz Peynir Üretiminde Kullanılan Enterococcus faecium un Oksidayon Redüksiyon Potansiyeli ve Peynir Kalitesi Üzerine Etkisi

BULAT T., TOPCU A.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012
Metrikler

Yayın

55

Yayın (WoS)

39

Yayın (Scopus)

38

Atıf (WoS)

1684

H-İndeks (WoS)

22

Atıf (Scopus)

1415

H-İndeks (Scopus)

20

Atıf (Diğer Toplam)

4

Proje

14

Tez Danışmanlığı

10

Açık Erişim

2
BM Sürdürülebilir Kalkınma Amaçları