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Uluslararası hakemli dergilerde yayınlanan makaleler (SCI & SSCI & Arts and Humanities)

  • Çiftçi, H. G., Bilge, G., & Aytaç, E. (2024). Monitoring the quality changes and freshness assessment of eggs based on chemometrics method. Journal of Food Process Engineering, 47(3), e14591.
  • Öztürk, H. İ., Buzrul, S., Bilge, G., & Yurdakul, M. (2024). Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality. Journal of the Science of Food and Agriculture, 104(3), 1784-1792.
  • Casanova, L., Beldjilali, S. A., Bilge, G., Sezer, B., Motto-Ros, V., Pelascini, F., Banaru, D., Hermann, J. (2023). Evaluation of limits of detection in laser-induced breakdown spectroscopy: demonstration for food. Spectrochimica Acta Part B: Atomic Spectroscopy, 207, 106760.
  • Buzrul, S., Öztürk, H. İ., Bilge, G., Baltacıoğlu, C., Karacabey, E., & Altunbaş, O. (2022). Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color. Food and Bioprocess Technology, 15(5), 1188-1194.
  • Bilge, G., Yurdakul, M., Buzrul, S., & Bulut, O. (2022). Evaluation of the effect of pulsed electric field on coffee arabica beans. Food and Bioprocess Technology, 15(5), 1073-1081.
  • Bilge, G., Eseller, K. E., Berberoglu, H., Sezer, B., Tamer, U., & Boyaci, I. H. (2021). Comparison of different calibration techniques of laser induced breakdown spectroscopy in bakery products: on NaCl measurement. Journal of the European Optical Society-Rapid Publications, 17(1), 1-8.
  • Bilge, G. (2020). Investigating the effects of geographical origin, roasting degree, particle size and brewing method on the physicochemical and spectral properties of Arabica coffee by PCA analysis. Journal of Food Science and Technology, 57(9), 3345-3354.
  • Bilge, G., & Özdemir, K. S. (2020). Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types. Journal of the Science of Food and Agriculture, 100(9), 3741-3747.
  • Genis, D. O., Sezer, B., Bilge, G., Durna, S., & Boyaci, I. H. (2020). Development of synchronous fluorescence method for identification of cow, goat, ewe and buffalo milk species. Food Control, 108, 106808.
  • Sezer, B., Bilge, G., Eseller, K. E., Berberoglu, H., & Boyaci, I. H. (2019). Laser induced breakdown spectroscopy based diffusion modelling in cheese matrix. Journal of Food Engineering, 263, 320-325.
  • Genis, D. O., Bilge, G., Sezer, B., Durna, S., & Boyaci, I. H. (2019). Identification of Cow, Buffalo, Goat and Ewe Milk Species in Fermented Dairy Products Using Synchronous Fluorescence Spectroscopy. Food Chemistry.
  • Ayvaz, H., Sezer, B., Dogan, M. A., Bilge, G., Atan, M., & Boyaci, I. H. (2019). Multiparametric analysis of cheese using single spectrum of laser-induced breakdown spectroscopy. International Dairy Journal, 90, 72-78.
  • Bilge, G., Sezer, B., Boyaci, I. H., Eseller, K. E., & Berberoglu, H. (2018). Performance evaluation of laser induced breakdown spectroscopy in the measurement of liquid and solid samples. Spectrochimica Acta Part B: Atomic Spectroscopy, 145, 115-121.
  •  Sezer, B., Apaydin, H., Bilge, G., & Boyaci, I. H. (2018). Detection of Pistacia vera Adulteration by Using Laser Induced Breakdown Spectroscopy. Journal of the Science of Food and Agriculture.
  • Sezer, B., Apaydin, H., Bilge, G., & Boyaci, I. H. (2018). Coffee arabica adulteration: Detection of wheat, corn and chickpea. Food chemistry, 264, 142-148.
  • Sezer, B., Bilge, G., Berkkan, A., Tamer, U., & Boyaci, I. H. (2018). A rapid tool for determination of titanium dioxide content in white chickpea samples. Food chemistry, 240, 84-89.
  • Sezer, B., Durna, S., Bilge, G., Berkkan, A., Yetisemiyen, A., & Boyaci, I. H. (2018). Identification of milk fraud using laser-induced breakdown spectroscopy (LIBS). International Dairy Journal, 81, 1-7.
  • Sezer, B., Velioglu, H. M., Bilge, G., Berkkan, A., Ozdinc, N., Tamer, U., & Boyaci, I. H. (2018). Detection and quantification of a toxic salt substitute (LiCl) by using laser induced breakdown spectroscopy (LIBS). Meat science, 135, 123-128.
  • Velioglu, H. M., Sezer, B., Bilge, G., Baytur, S. E., & Boyaci, I. H. (2018). Identification of offal adulteration in beef by laser induced breakdown spectroscopy (LIBS). Meat science, 138, 28-33.
  • Sezer, B., Bilge, G., & Boyaci, I. H. (2017). Capabilities and limitations of LIBS in food analysis. TrAC Trends in Analytical Chemistry, 97, 345-353.
  • Sezer, B., Bilge, G., Sanal, T., Koksel, H., & Boyaci, I. H. (2017). A novel method for ash analysis in wheat milling fractions by using laser-induced breakdown spectroscopy. Journal of Cereal Science, 78, 33-38.
  • Bilge, G., Sezer, B., Eseller, K. E., Berberoglu, H., Koksel, H., & Boyaci, I. H. (2016). Ash analysis of flour sample by using laser-induced breakdown spectroscopy. Spectrochimica Acta Part B: Atomic Spectroscopy, 124, 74-78.
  • Bilge, G., Sezer, B., Eseller, K. E., Berberoglu, H., Topcu, A., & Boyaci, I. H. (2016). Determination of whey adulteration in milk powder by using laser induced breakdown spectroscopy. Food chemistry, 212, 183-188.
  • Bilge, G., Sezer, B., Eseller, K. E., Berberoğlu, H., Köksel, H., & Boyacı, İ. H. (2016). Determination of Ca addition to the wheat flour by using laser-induced breakdown spectroscopy (LIBS). European Food Research and Technology, 242(10), 1685-1692.
  • Bilge, G., Velioglu, H. M., Sezer, B., Eseller, K. E., & Boyaci, I. H. (2016). Identification of meat species by using laser-induced breakdown spectroscopy. Meat science, 119, 118-122.
  • Sezer, B., Bilge, G., & Boyaci, I. H. (2016). Laser-induced breakdown spectroscopy based protein assay for cereal samples. Journal of agricultural and food chemistry, 64(49), 9459-9463.
  • Bilge, G., Boyacı, İ. H., Eseller, K. E., Tamer, U., & Çakır, S. (2015). Analysis of bakery products by laser-induced breakdown spectroscopy. Food chemistry, 181, 186-190.
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