| Modeling and optimization I: Usability of response surface methodology D Baş, İH Boyacı Journal of food engineering 78 (3), 836-845, 2007 | 2738 | 2007 |
| Modeling and optimization II: Comparison of estimation capabilities of response surface methodology with artificial neural networks in a biochemical reaction D Baş, İH Boyacı Journal of Food Engineering 78 (3), 846-854, 2007 | 367 | 2007 |
| Modeling and optimization III: Reaction rate estimation using artificial neural network (ANN) without a kinetic model D Baş, FC Dudak, İH Boyacı Journal of food engineering 79 (2), 622-628, 2007 | 91 | 2007 |
| Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey P Salum, G Govce, P Kendirci, D Baş, Z Erbay International Dairy Journal 87, 26-36, 2018 | 52 | 2018 |
| Modeling and optimization IV: Investigation of reaction kinetics and kinetic constants using a program in which artificial neural network (ANN) was integrated D Baş, FC Dudak, İH Boyacı Journal of Food Engineering 79 (4), 1152-1158, 2007 | 48 | 2007 |
| Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II-Effects of lipases P Kendirci, P Salum, D Bas, Z Erbay Food and Bioproducts Processing 122, 230-244, 2020 | 36 | 2020 |
| Thermodynamic analysis of the interaction between 3-aminophenylboronic acid and monosaccharides for development of biosensor Ö Torun, FC Dudak, D Baş, U Tamer, İH Boyacı Sensors and Actuators B: Chemical 140 (2), 597-602, 2009 | 36 | 2009 |
| Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I- effects of proteolytic enzymes and determination of their appropriate combination D Bas, P Kendirci, P Salum, G Govce, Z Erbay Food and Bioproducts Processing 117, 287-301, 2019 | 34 | 2019 |
| Sensitive and reliable paper-based glucose sensing mechanisms with smartphone readout using the L*a*b* color space D Baş Analytical Methods 9 (47), 6698-6704, 2017 | 28 | 2017 |
| Photoelectrochemical competitive DNA hybridization assay using semiconductor quantum dot conjugated oligonucleotides D Baş, İH Boyacı Analytical and Bioanalytical Chemistry 400 (3), 703-707, 2011 | 26 | 2011 |
| Quantitative Photoelectrochemical Detection of Biotin Conjugated CdSe/ZnS Quantum Dots on the Avidin Immobilized ITO Electrodes D Baş, İH Boyacı Electroanalysis 21 (16), 1829-1834, 2009 | 22 | 2009 |
| Rapid method for quantitative determination of proteolytic activity with cyclic voltammetry D Baş, İ Hakkı Boyacı Electroanalysis 22 (3), 265-267, 2010 | 20 | 2010 |
| Nano-sized structures for the detection of food components and contaminants. FC Dudak, D Bas, N Basaran-Akgul, U Tamer, IH Boyaci Frontiers in Bioscience (Elite Edition) 3, 1109-1127, 2011 | 9 | 2011 |
| An easy approach for the selection of optimal neural network structure K Kılıç, D Baş, İH Boyacı Gıda Dergisi 34 (2), 73-81, 2009 | 9 | 2009 |
| Determination of transglutaminase activity using fluorescence spectrophotometer E Sokullu, D Baş, İH Boyacı, Z Öner, AG Karahan, İ Çakır, ML Çakmakçı Food Biotechnology 22 (3), 297-310, 2008 | 8 | 2008 |
| Gıda Güvenliği ve Kalite Kontrolünde Biyosensörler D Baş, E Deniz Gıda 40 (4), 225-232, 2015 | 7 | 2015 |
| Statistical Modeling of β-galactosidase Inhibition During Lactose Hydrolysis İ Hakkı Boyacı, D Baş, F Ceyda Dudak, A Topçu, İ Saldamlı, ... Food Biotechnology 20 (1), 79-91, 2006 | 7 | 2006 |
| Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder P Salum, S Berktas, D Bas, M Cam, Z Erbay Journal of Food Science 88 (1), 244-258, 2023 | 3 | 2023 |
| Lezzet katkısı olarak peynir ve enzim modifiye peynir tekniğinde güncel durum Z Erbay, D Baş, P Kendirci, M Çam, H Kelebek, P Salum, S Selli Akademik Gıda 14 (2), 209-217, 2016 | 3 | 2016 |
| Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures P Salum, S Berktas, P Kendirci, D Bas, M Cam, Z Erbay International Dairy Journal 143, 105687, 2023 | 2 | 2023 |
İsmail Hakkı BoyacıHacettepe University在 hacettepe.edu.tr 的电子邮件经过验证
