Biography

Prof. Ismail Hakkı Boyaci

Hacettepe University, Turkey


Email: ihb@hacettepe.edu.tr


Qualifications

2001 Ph.D., Food Engineering, HacettepeUniversity, Turkey

1998 M.Sc., Food Engineering, HacettepeUniversity, Turkey

1995 B.Sc., Food Engineering, HacettepeUniversity, Turkey


Publications (selected)

  1. HeinemanW. R.,C. J. Seliskar, H. B. Halsall,İ.H. Boyacı, Determination of Viable Microorganisms Using Coated Paramagnetic Beads, Patent Cooperation Treaty, International Publication Number: WO 2006/091630 A2(2006).
  2. Boyacı İ.H., H. Aykut, Ö. Torun, B. Tarhan, Intelligent integrators: time temperature indicators based on serial enzymatic reactions, National Patent Application, Application number: I019P01-TR (2007).
  3. TamerU., Boyacı İ.H., Gündoğdu Y., Production of composite nano-rods with fortified magnetic and optical properties, National Patent Application (2009).
  4. Dudak F. C., D. Bas, N. Basaran-Akgul1, U. Tamer, İ. H. Boyaci, Nano-sized structures for the detection of food components and contaminants, Frontiers of Bioscience, (2011).
  5. Guven B., N. Basaran-Akgul, E. Temur, U. Tamer, İ H. Boyacı,SERS based sandwich immunoassay using antibody coated magnetic nanoparticles for Escherichia coli enumeration, Analysts, (2011).
  6. Tamer U., İ. H. Boyacı, E. Temur, A. Zengin, İ. Dincer, Y. Elerman, Fabrication of magnetic gold nanorod particles for immunomagnetic separation and SERS application. Journal of Nanoparticle Research,(2011).
  7. Çakmak Y.S. andİ.H. Boyacı,Quality evaluation of chickpeas using artificial neural network integrated computer vision system,International Journal of Food Science and Technology, 2011.
  8. Sokullu E., İ. M. Palabıyık, F. Onur, İ. H. Boyacı, Simultaneous spectrophotometric determination of lactic, malic and fumaric acids in fermentation broth using chemometric methods, Engineering in Life Sciences, 10, No. 4, 297–303 (2010).
  9. Yazgan N.N., İ. H. Boyacı, E. Temur, U. Tamer, A. Topcu,A High SensitiveAssayPlatformBasedonSurface-Enhanced RamanScattering for Quantification of Protease Activity, Talanta,82 631–639 (2010).
  10. TemurE., İ.H. Boyacı, U. Tamer, H. Unsal, N. Aydogan, A High SensitiveDetectionPlatformBasedonSurface-Enhanced Ramanscattering for Escherichia coli enumeration,Analy. and Bio. Chem.,397:1595–1604,2010.
  11. Topcu A., T. Bulat, R. Wishah, İ.H. Boyacı,Detoxification of Aflatoxin B1and Patulin byProbioticEnterococcus faeciumstrains,Baskıda,International Journal of Food Microbiology, 2010.
  12. Acar Soykut E., İ.H. Boyacı,Monitoring of phage-bacteria interaction using capillary electrophoresis,Electrophoresis,303548–3554 (2009).
  13. Baş D., İ.H. Boyacı, Quantitative Photoelectrochemical Detection of Biotin Conjugated CdSe/ZnS Quantum Dots on the Avidin Immobilized ITO Electrodes,Electroanalysis, 21, 16, 1829 – 1834 (2009).
  14. Torun Ö., F.C: Dudak, D. Baş, U. Tamer, İ.H. Boyacı,Thermodynamic analysis of the interaction between 3-aminophenylboronic acid and monosaccharides for development of biosensor,Sensor and Actuator B: Chemical, 140 (2009) 597–602.
  15. Kılıç K., D. Baş, İ.H. Boyacı,Investigation the effects of artificial neural networktopology and parameterson performance of trained network,Gıda 34, 2, 73-81,(2009).
  16. Dudak F.C., İ.H. Boyacı,Rapid and label-free bacteria detection by surface plasmon resonance (SPR) biosensors, Biotechnology Journal7 (2009) 1003-1011.
  17. Numanoğlu E., İ.H. Boyacı, A. Topçu, Simple determination of histamine in cheese by capillary electrophoresis with diode array detection, Journal of Food and Drug Analysis 16, 6, 74-80 (2008).
  18. Özdural, A.R., A Alkan-Sungur İ.H. Boyacı, and C. Webb, Determination of Immobilized Enzyme Apparent Kinetic Parameters in Packed-Bed Reactors: Presentation of a New Methodology,Food and Bioproducts Processing,86, 104-108, (2008).
  19. Dudak F.C., İ.H. Boyacı, Development of an Immunosensor Based On Surface Plasmon Resonance for Enumeration of Escherichia coli in Water Samples, Food Research International, 40, 803-807 (2007).
  20. JavidipourI., A. Basturk, İ. H. Boyacı, Oxidative Stability of Natural and Chemically Interesterified Cottonseed, Palm and Soybean oils,Journal of Food Lipids,14, 170-188 (2007).


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