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Banu F Ozen

Observed names: B. Ozen, B. Özen, Banu F. Ozen, Banu F. Özen, Banu Ozen, Banu Özen
ORCID: 0000-0002-0428-320X
Observed ORCID: 0000-0002-0428-320X
OpenAlex ID: A5075634283
Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data
2009 · Gozde Gurdeniz, Banu Ozen · Food Chemistry · 290
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Detection of Hazelnut Oil Adulteration Using FT-IR Spectroscopy
2002 · Banu F. Ozen, Lisa J. Mauer · Journal of Agricultural and Food Chemistry · 158
Authentication of pomegranate juice concentrate using FTIR spectroscopy and chemometrics
2007 · Hasan Vardin, Abdullatif Tay, et al. · Food Chemistry · 154
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Water vapor and oxygen-barrier performance of corn–zein coated polypropylene films
2009 · Funda Tihminlioglu, İsa Doğan Atik, et al. · Journal of Food Engineering · 150
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Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years
2008 · Derya Ocakoglu, Figen Tokatli, et al. · Food Chemistry · 131
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A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils
2019 · Oguz Uncu, Banu Ozen · Food Control · 117
Effects of emerging food processing techniques on the packaging materials
2001 · Banu F Ozen, John D Floros · Trends in Food Science & Technology · 108
Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy
2008 · Gozde Gurdeniz, Banu Ozen, et al. · European Food Research and Technology · 102
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Effect of biopolymers containing natamycin against Aspergillus niger and Penicillium roquefortii on fresh kashar cheese
2010 · Hasan Ture, Erdal Eroglu, et al. · International Journal of Food Science & Technology · 96
Differentiation of Carbohydrate Gums and Mixtures Using Fourier Transform Infrared Spectroscopy and Chemometrics
2005 · Belén M. Prado, Sol Kim, et al. · Journal of Agricultural and Food Chemistry · 91
Processing factors affecting the osmotic dehydration of diced green peppers
2002 · Banu F Ozen, Lisa L Dock, et al. · International Journal of Food Science & Technology · 90
Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils
2010 · Hande Karaosmanoglu, Ferda Soyer, et al. · Journal of Agricultural and Food Chemistry · 86
Optimization of osmotic dehydration of diced green peppers by response surface methodology
2008 · M. Ozdemir, Banu F. Ozen, et al. · LWT · 83
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Use of FTIR and UV–visible spectroscopy in determination of chemical characteristics of olive oils
2019 · Oguz Uncu, Banu Ozen, et al. · Talanta · 82
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Differentiation of mixtures of monovarietal olive oils by mid‐infrared spectroscopy and chemometrics
2007 · Gozde Gurdeniz, Figen Tokatli, et al. · European Journal of Lipid Science and Technology · 79
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Dietary Supplement Oil Classification and Detection of Adulteration Using Fourier Transform Infrared Spectroscopy
2003 · Banu F. Ozen, Ilan Weiss, et al. · Journal of Agricultural and Food Chemistry · 77
Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy
2015 · Oguz Uncu, Banu Ozen · LWT · 73
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Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils
2016 · Olusola Samuel Jolayemi, Figen Tokatli, et al. · Food Chemistry · 56
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Antifungal activity of biopolymers containing natamycin and rosemary extract against Aspergillus niger and Penicillium roquefortii
2008 · Hasan Türe, Erdal Eroğlu, et al. · International Journal of Food Science & Technology · 54
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Importance of some minor compounds in olive oil authenticity and quality
2020 · Oguz Uncu, Banu Ozen · Trends in Food Science & Technology · 49
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Effects of ozone exposure on the structural, mechanical and barrier properties of select plastic packaging films
2002 · Banu F. Ozen, Lisa J. Mauer, et al. · Packaging Technology and Science · 48
Authentication of a Turkish traditional aniseed flavoured distilled spirit, raki
2013 · Dila Yucesoy, Banu Ozen · Food Chemistry · 45
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Comparison of fatty acid profiles and mid‐infrared spectral data for classification of olive oils
2010 · Gozde Gurdeniz, Banu Ozen, et al. · European Journal of Lipid Science and Technology · 45
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Detection of vinegar adulteration with spirit vinegar and acetic acid using UV–visible and Fourier transform infrared spectroscopy
2022 · Cagri Cavdaroglu, Banu Ozen · Food Chemistry · 44
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Potential of Fourier-transform infrared spectroscopy in adulteration detection and quality assessment in buffalo and goat milks
2021 · Sevval Sen, Zahide Dundar, et al. · Microchemical Journal · 44
Works count: 73
Citation count: 3,095
H-index: 31
I10-index: 57
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