H. M. Velioğlu

发表

A novel method for discrimination of beef and horsemeat using Raman spectroscopy.

Havva Tümay Temiz, I. Boyaci, H. T. Temiz, 2014, Food chemistry.

Chemometric Evaluation of Discrimination of Aromatic Plants by Using NIRS, LIBS

I. Boyaci, H. M. Velioğlu, Elif Ercioğlu, 2018, Food Analytical Methods.

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

I. Boyaci, H. T. Temiz, H. M. Velioğlu, 2016 .

Detection and quantification of a toxic salt substitute (LiCl) by using laser induced breakdown spectroscopy (LIBS).

I. Boyaci, U. Tamer, Banu Sezer, 2018, Meat science.

The Use of Hazelnut Testa in Bakery Products

H. M. Velioğlu, Kadir Gürbüz Güner, Gülnaz, 2017 .

Identification of offal adulteration in beef by laser induced breakdown spectroscopy (LIBS).

Hasan Murat Velioglu, Banu Sezer, Gonca Bilge, 2018, Meat science.

Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis.

Ismail Hakki Boyaci, Havva Tümay Temiz, I. Boyaci, 2015, Food chemistry.

Investigating Some Physicochemical Properties and Fatty Acid Composition of Native Black Mulberry (Morus nigra L.) Seed Oil

H. M. Velioğlu, S. Velioğlu, U. Gecgel, 2011 .

Protein based evaluation of meat species by using laser induced breakdown spectroscopy.

I. Boyaci, Banu Sezer, H. M. Velioğlu, 2020, Meat science.

Identification of meat species by using laser-induced breakdown spectroscopy.

Hasan Murat Velioglu, Banu Sezer, Gonca Bilge, 2016, Meat science.

Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology.

Ismail Hakki Boyaci, I. Boyaci, H. M. Velioğlu, 2010, Meat science.

Determination of terpenoid contents of aromatic plants using NIRS.

Hasan Murat Velioglu, Ismail Hakki Boyaci, I. Boyaci, 2018, Talanta.

The use of Raman spectroscopy and chemometrics for the discrimination of lab-produced, commercial, and adulterated cold-pressed oils

H. T. Temiz, H. M. Velioğlu, S. Velioğlu, 2021, LWT.

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

I. Boyaci, H. T. Temiz, H. M. Velioğlu, 2017, Food chemistry.

A rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method

I. Boyaci, U. Tamer, R. S. Uysal, 2014, European Food Research and Technology.