Deniz Baş - Concepedia

Concepedia

Author

Deniz Baş

Hacettepe University ORCID

Also Known As

Baş, Deniz, Deniz BAŞ, Deniz Bas, Deniz Baş

24

Publications

2.7K

Citations

11

H-Index

45

Concepts

All Affiliations

Hacettepe University Çankırı Karatekin University Izmir Kâtip Çelebi University Adana Science and Technology University

DB

About

Deniz Baş is an author at Hacettepe University specializing in engineering, biomolecular engineering, and chemical engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	2.6K
2	Health Sciences	3	3	130
3	Biochemistry	3	3	114
4	Medicine	1	1	20
5	Natural Sciences	1	1	19

Deniz Baş

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11

Publications

2.7K

Citations

11

H-Index

	Year	Citations
Modeling and optimization I: Usability of response surface methodology Deniz Baş, İsmail Hakkı Boyacı Journal of Food Engineering Usability EngineeringEngineeringResponse Surface MethodologyDesignUser Experience	2006	2.1K
Modeling and optimization II: Comparison of estimation capabilities of response surface methodology with artificial neural networks in a biochemical reaction Deniz Baş, İsmail Hakkı Boyacı Journal of Food Engineering Process DesignChemical EngineeringEngineeringChemical AnalysisBioanalysis	2006	282
Modeling and optimization III: Reaction rate estimation using artificial neural network (ANN) without a kinetic model Deniz Baş, Fahriye Ceyda Dudak, İsmail Hakkı Boyacı Journal of Food Engineering Process DesignChemical EngineeringEngineeringMachine LearningReaction Rate Estimation	2006	56
Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases Perihan Kendirci, Pelin Salum, Deniz Baş, Food and Bioproducts Processing White Cheese FlavourEngineeringBiochemistryEnzyme-modified CheeseBiotechnology	2020	46
Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey Pelin Salum, Gökçe Gövce, Perihan Kendirci, International Dairy Journal Volatile Compound ProfileFood CompositionRipened White CheesesFood AnalysisFood Engineering	2018	45
Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination Deniz Baş, Perihan Kendirci, Pelin Salum, Food and Bioproducts Processing White Cheese FlavourEngineeringBiochemistryFood AnalysisEnzyme-modified Cheese	2019	39
Modeling and optimization IV: Investigation of reaction kinetics and kinetic constants using a program in which artificial neural network (ANN) was integrated Deniz Baş, Fahriye Ceyda Dudak, İsmail Hakkı Boyacı Journal of Food Engineering Process DesignOptimization IvKinetic ConstantsEngineeringEvolving Neural Network	2006	32
Thermodynamic analysis of the interaction between 3-aminophenylboronic acid and monosaccharides for development of biosensor Özlem Torun, Fahriye Ceyda Dudak, Deniz Baş, Sensors and Actuators B Chemical Thermodynamic AnalysisBiochemistryBioanalysisPolysaccharideElectroanalytical Sensor	2009	29
Quantitative Photoelectrochemical Detection of Biotin Conjugated CdSe/ZnS Quantum Dots on the Avidin Immobilized ITO Electrodes Deniz Baş, İsmail Hakkı Boyacı Electroanalysis EngineeringBiochemical SensorsColloidal NanocrystalsPhoto-electrochemical CellChemistry	2009	22
Sensitive and reliable paper-based glucose sensing mechanisms with smartphone readout using the <i>L</i><i>a</i><i>b</i>* color space Deniz Baş Analytical Methods EngineeringBiomedical EngineeringBiosensing SystemsBioanalysisSmartphone Readout	2017	20

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