Announcements & Documents
phenolic compound detemination
Lecture Note
12/16/2020
DPPH FREE RADICAL SCAVENGING ACTIVITY ANALYSIS BY SPECTROPHOTOMETRIC METHOD
Lecture Note
12/7/2020
FFA&PEROXIDE DETERMINATION
Lecture Note
11/10/2020
ASCORBİC ASİC DETERMINATION in FOOD
Lecture Note
10/26/2020
ASCORBİC ASİC DETERMINATION in FOOD-FOOD ANALYSES LAB II
PHYSICAL ANALYSIS IN WHEAT GRAINFOOD ANALYSIS LAB II
Experiment Sheet
10/20/2020
PHYSICAL ANALYSIS IN WHEAT GRAINFOOD ANALYSIS LAB II
Experiment Sheet
10/20/2020
Education Information
2013 - 2018
2013 - 2018Doctorate
Yildiz Technical University, Kimya-Metalürji Fakültesi/Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Turkey
2009 - 2012
2009 - 2012Postgraduate
Istanbul Technical University, Kimya-Metalürji Fakültesi/Fen Bilimleri Enstitüsü, Kimya Mühendisliği, Turkey
2005 - 2009
2005 - 2009Undergraduate
Istanbul University, Mühendislik Fakültesi/Fen Bilimleri Enstitüsü, Kimya Mühendisliği, Turkey
Dissertations
2018
2018Doctorate
“HELAL GIDA KAPSAMINDA YUMUŞAK ŞEKERLEMELERDE JELATİN KÖKENİNİN TESPİTİNDE SPEKTROSKOPİK VE KROMATOGRAFİK YÖNTEMLERİN GELİŞTİRİLMESİ VE METOT VALİDASYONU”
Yıldız Teknik Üniversitesi, Kimya Metalurji Fakültesi/Fen Bilimleri Enstitüsü, Gıda Mühendisliği
2012
2012Postgraduate
Beyaz peynirlerde kimyasal kompozisyonun mikro ölçekte dağılımının mikro-FTIR ile belirlenmesi 
İstanbul Teknik Üniversitesi, Kimya Metalürji Fakültesi/Fen Bilimleri Enstitüsü, Kimya Mühendisliği
Foreign Languages
C1 Advanced
C1 AdvancedEnglish
Research Areas
Food Engineering
Food Science
Food Chemistry
Food Additives
Food Technology
Chemistry
Analytical Chemistry
Food Analysis
Infrared Spectroscopy
Chemometry
Chromatographic Analysis
Mass Spectroscopy
Raman Spectroscopy
Spectroscopical Methods
Natural Sciences
Published journal articles indexed by SCI, SSCI, and AHCI
2024
2024Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application
Dedebas T., ÇEBİ N.
Foods
, vol.13, no.6, 2024 (SCI-Expanded)
2024
2024A rapid spectroscopic method for the identification of the filamentous fungi isolated from Turkish traditional mold-ripened cheeses
Kırtıl H. E., Çebi N., Metin Yıldırım R., Metin B., Arıcı M.
JOURNAL OF MICROBIOLOGICAL METHODS
, vol.216, pp.1-7, 2024 (SCI-Expanded)
2024
2024Molecular fingerprint and anti-carcinogenic properties of Turkish immortelle (Helichrysum italicum) essential oil
ÇEBİ N., AKMAN P. K., Kafa P. N., SAĞDIÇ O.
Journal of Essential Oil-Bearing Plants
, vol.27, no.2, pp.498-509, 2024 (SCI-Expanded)
2023
2023Nondestructive Metabolomic Fingerprinting: FTIR, NIR and Raman Spectroscopy in Food Screening
ÇEBİ N., BEKİROĞLU H., ERARSLAN A.
Molecules
, vol.28, no.23, 2023 (SCI-Expanded)
2023
2023Rapid Sensing: Hand-Held and Portable FTIR Applications for On-Site Food Quality Control from Farm to Fork
ÇEBİ N., BEKİROĞLU H., ERARSLAN A., Rodriguez-Saona L.
Molecules
, vol.28, no.9, 2023 (SCI-Expanded)
2023
2023Physical and biochemical characterization of dromedary milk as traditionally consumed by Bedouins
Hasni S., Khelil A., Mahcene Z., Bireche K., ÇEBİ N., Rahmani Y., et al.
FOOD CHEMISTRY
, vol.401, 2023 (SCI-Expanded)
2023
2023Determination of the Antifungal, Antibacterial Activity and Volatile Compound Composition of Citrus bergamia Peel Essential Oil
Çebi N., Erarslan A.
FOODS , vol.12, no.203, pp.1-12, 2023 (SCI-Expanded)
2022
2022Investigating the effect of gamma-ray interaction on the stability and physicochemical properties of turmeric and ginger using Monte Carlo simulation
Vahapoglu B., KILIÇOĞLU MEHMETCİK Ö., ÇEBİ N., Ayseli M. T., KARA Ü., SAĞDIÇ O., et al.
RADIATION PHYSICS AND CHEMISTRY
, vol.201, 2022 (SCI-Expanded)
2022
2022EFFECT OF USING RESISTANT STARCH ON THE GLYCEMIC INDEX AND RHEOLOGICAL PROPERTIES OF MILKY PUDDING
Bekiroglu H., Komurlu E., Cebi N., Sagdic O.
LATIN AMERICAN APPLIED RESEARCH
, vol.52, no.1, pp.1-6, 2022 (SCI-Expanded)
2022
2022Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG
Goktas H., Dikmen H., BEKİROĞLU H., ÇEBİ N., DERTLİ E., SAĞDIÇ O.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.153, 2022 (SCI-Expanded)
2021
2021The famous Turkish rose essential oil: Characterization and authenticity monitoring by FTIR, Raman and GC–MS techniques combined with chemometrics
Çebi N., Arıcı M., Sağdıç O.
Food Chemistry
, vol.354, 2021 (SCI-Expanded)
2021
2021Quantification of the geranium essential oil, palmarosa essential oil and phenylethyl alcohol in rosa damascena essential oil using ATR-FTIR spectroscopy combined with chemometrics
ÇEBİ N.
Foods
, vol.10, no.8, 2021 (SCI-Expanded)
2021
2021Analysis of pesticide residues in hazelnuts using the QuEChERS method by liquid chromatography–tandem mass spectrometry
ÇEBİ N., Manav O. G., Olgun E. O.
Microchemical Journal
, vol.166, 2021 (SCI-Expanded)
2021
2021Rapid detection of green-pea adulteration in pistachio nuts using Raman spectroscopy and chemometrics
Taylan O., ÇEBİ N., YILMAZ M. T., SAĞDIÇ O., Ozdemir D., Balubaid M.
Journal of the Science of Food and Agriculture
, vol.101, no.4, pp.1699-1708, 2021 (SCI-Expanded)
2021
2021Rapid Screening of Mentha spicata Essential Oil and L-Menthol in Mentha piperita Essential Oil by ATR-FTIR Spectroscopy Coupled with Multivariate Analyses
Taylan O., ÇEBİ N., SAĞDIÇ O.
FOODS
, vol.10, no.2, 2021 (SCI-Expanded)
2021
2021Detection of Orange Essential Oil, Isopropyl Myristate, and Benzyl Alcohol in Lemon Essential Oil by FTIR Spectroscopy Combined with Chemometrics
ÇEBİ N., Taylan O., Abusurrah M., SAĞDIÇ O.
FOODS
, vol.10, no.1, 2021 (SCI-Expanded)
2021
2021Turkish royal jelly: amino acid, physicochemical, antioxidant, multi-elemental, antibacterial and fingerprint profiles by analytical techniques combined with chemometrics
Ecem Bayram N., ÇEBİ N., Celik S., Gercek Y. C., BAYRAM S., Tanugur Samanci A. E., et al.
JOURNAL OF APICULTURAL RESEARCH
, vol.60, pp.751-764, 2021 (SCI-Expanded)
2021
2021Characterization of physicochemical and antioxidant properties of Bayburt honey from the North-east part of Turkey
Bayram N. E., Kara H. H., Can A. M., BOZKURT F., AKMAN P. K., Vardar S. U., et al.
JOURNAL OF APICULTURAL RESEARCH
, vol.60, no.1, pp.46-56, 2021 (SCI-Expanded)
2020
2020Detection of lard in butter using Raman spectroscopy combined with chemometrics
Taylan O., ÇEBİ N., Yilmaz M. T., SAĞDIÇ O., Bakhsh A. A.
FOOD CHEMISTRY
, vol.332, 2020 (SCI-Expanded)
2020
2020Determination and evaluation of in vitro bioaccessibility of added vitamin C in commercially available fruit-, vegetable-, and cereal-based baby foods
Ugur H., Catak J., Mizrak O. F., ÇEBİ N., Yaman M.
FOOD CHEMISTRY
, vol.330, 2020 (SCI-Expanded)
2020
2020Determination of the most potent precursors of advanced glycation end products (AGEs) in chips, crackers, and breakfast cereals by high performance liquid chromatography (HPLC) using precolumn derivatization with 4-nitro-1,2-phenlenediamine
Cengiz S., Kismiroglu C., ÇEBİ N., ÇATAK J., Yaman M.
MICROCHEMICAL JOURNAL
, vol.158, 2020 (SCI-Expanded)
2020
2020Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour
Ayseli M. T., YILMAZ M. T., ÇEBİ N., SAĞDIÇ O., ÖZMEN D., Capanoglu E.
FOOD CHEMISTRY
, vol.315, 2020 (SCI-Expanded)
2020
2020An evaluation of FTIR spectroscopy for prediction of royal jelly content in hive products
Çebi N., Bozkurt F., Yilnnaz M. T., Sağdıç O.
JOURNAL OF APICULTURAL RESEARCH
, vol.59, no.2, pp.146-155, 2020 (SCI-Expanded)
2020
2020Evaluation of Raman microscopy for the detection of additional monosodium glutamate in dry soup mix
Cebi N., Ozturk T., Dogan C. E., Sagdic O.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
, vol.12, no.1, pp.1-10, 2020 (SCI-Expanded)
2019
2019Investigation of antimony, cobalt, and acetaldehyde migration into the drinking water in Turkey
Dogan C. E., ÇEBİ N.
PACKAGING TECHNOLOGY AND SCIENCE
, vol.32, no.5, pp.239-246, 2019 (SCI-Expanded)
2019
2019Chemical Fingerprinting of Seeds of Some Salvia Species in Turkey by Using GC-MS and FTIR
Tulukçu E., ÇEBİ N., SAĞDIÇ O.
FOODS
, vol.8, no.4, 2019 (SCI-Expanded)
2019
2019Modeling and optimization of ultrasound-assisted cinnamon extraction process using fuzzy and response surface models
ÇEBİ N., SAĞDIÇ O., BASAHEL A. M., BALUBAID M. A., TAYLAN O., Yaman M., et al.
JOURNAL OF FOOD PROCESS ENGINEERING
, vol.42, no.2, 2019 (SCI-Expanded)
2019
2019A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source
Çebi N., Dogan C. E., Mese A. E., Ozdemir D., Arıcı M., Sağdıç O.
FOOD CHEMISTRY
, vol.277, pp.373-381, 2019 (SCI-Expanded)
2018
2018Detection of cystine and cysteine in wheat flour using a robust LC-MS/MS method
DOGAN C. E., ÇEBİ N., Develioglu A., OLGUN E. O., SAĞDIÇ O.
JOURNAL OF CEREAL SCIENCE
, vol.84, pp.49-54, 2018 (SCI-Expanded)
2018
2018A survey of free glutamic acid in foods using a robust LC-MS/MS method
ÇEBİ N., DOGAN C. E., OLGUN E. O., SAĞDIÇ O.
FOOD CHEMISTRY
, vol.248, pp.8-13, 2018 (SCI-Expanded)
2017
2017A rapid ATR-FTIR spectroscopic method for detection of sibutramine adulteration in tea and coffee based on hierarchical cluster and principal component analyses
ÇEBİ N., YILMAZ M. T., SAĞDIÇ O.
FOOD CHEMISTRY
, vol.229, pp.517-526, 2017 (SCI-Expanded)
2017
2017Detection of L-Cysteine in wheat flour by Raman microspectroscopy combined chemometrics of HCA and PCA
ÇEBİ N., DOGAN C. E., DEVELIOGLU A., YAYLA M. E. A., SAĞDIÇ O.
FOOD CHEMISTRY
, vol.228, pp.116-124, 2017 (SCI-Expanded)
2017
2017Prediction of peroxide value in omega-3 rich microalgae oil by ATR-FTIR spectroscopy combined with chemometrics
Cebi N., Yilmaz M. T., Sagdic O., Yuce H., Yelboga E.
FOOD CHEMISTRY
, vol.225, pp.188-196, 2017 (SCI-Expanded)
2016
2016An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins
CEBI N., DURAK M. Z., TOKER Ö. S., SAĞDIÇ O., ARICI M.
FOOD CHEMISTRY
, vol.190, pp.1109-1115, 2016 (SCI-Expanded)
Articles Published in Other Journals
2021
2021Characterization of Feijoa sellowiana leaves based on volatile and phenolic compound compositions and antimicrobial properties
Çebi N., Sağdıç O.
Food Science and Technology (Campinas) , vol.2021, pp.1-10, 2021 (Peer-Reviewed Journal)
2021
2021Chemical Fingerprinting of the Geranium (Pelargonium graveolens) Essential Oil by Using FTIR, Raman and GC-MS Techniques
Çebi N.
European Journal of Science and Technology , vol.25, pp.810-814, 2021 (Peer-Reviewed Journal)
Refereed Congress / Symposium Publications in Proceedings
2018
2018Determination the Origin of Gelatin in Yogurt and Ice Cream by Using ATR-FTIR Technique Combined Chemometrics
ÇEBİ N., Doğan C., Meşe A. E., Özdemir D., Sağdıç O.
2. International Congress on Food of Animal Origin, Famagusta, Cyprus (Kktc), 08 November 2018, pp.20
2018
2018Evaluation of the Effect of Various Antioxidants on the Oxidation of Edible Oils by FTIR Technique
Çebi N., Sağdıç O., Yılmaz M. T., Arıcı M.
2. Uluslararası Hayvansal Gıdalar Kongresi, Girne, Cyprus (Kktc), 08 November 2018, pp.21
2015
2015Bayburt'un değişik bölgelerinden elde edilen balların bazı fizikokimyasal ve termal özelliklerinin değerlendirilmesi
YILMAZ M. T., Muslu A., Dertli E., Kara H. H., Çebi N., Bozkurt F.
International Congress on Safety and Authenticity of Bee Products, İstanbul, Turkey, 21 May 2015, pp.12-17
2015
2015Determination of chemical composition distribution at micro-scale in ezine cheeses by micro-FTIR
ÇEBİ N., Kızıl R.
The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 01 October 2015, pp.182
2015
2015Farklı Balların FTIR-ATR Spektroskopisi Kullanılarak Sınıflandırılması
ÇEBİ N., YILMAZ M. T., Dertli E., SAĞDIÇ O.
Uluslararası Arı Ürünlerinin Gıda Güvenliği ve Otantisitesi Kongresi, İstanbul, Turkey, 21 May 2015, pp.73
Supported Projects
2020 - 2023
2020 - 2023Gıda Biyoaktif Bileşenlerinin Enkapsülasyonunda Yenilikçi Mukozaya Tutunabilen Özellikte Lipozomal Hidrojel ve Nanolipozomal Film Hibrit Sistemlerin Geliştirilmesi
TUBITAK Project
Karadağ A. (Executive), Karasu S., Çebi N., Sağdıç O., Çapanoğlu Güven E., Güleç Ş., et al.
2021 - 2022
2021 - 2022Fındık Türü Kavurma Sıcaklığı ve Kavurma Süresinin Fındık Protein Profiline Etkisinin Araştırılması
Project Supported by Higher Education Institutions
Çebi N. (Executive), Sağdıç O., Bekiroğlu H., Altuntop M. E., Doğan C.
2020 - 2021
2020 - 2021Detection of Orange Essential Oil, Isopropyl Myristate and Benzyl Alcohol in Lemon Essential Oil by FTIR Spectroscopy Combined with Chemometrics
Universities of Other Countries Supported Project
Çebi N., Sağdıç O., Abussurah M., Taylan O.(Executive)
2019 - 2021
2019 - 2021Rapid detection of green pea adulteration in pistachio nuts using Raman spectroscopy and chemometrics
Other International Funding Programs
Çebi N., Taylan O.(Executive), Sağdıç O.
2019 - 2020
2019 - 2020Detection of lard in butter using Raman spectroscopy combined with chemometrics
Universities of Other Countries Supported Project
Çebi N., Yılmaz M. T., Sağdıç O., Taylan O.(Executive), Bakhsh A. A.
2019 - 2020
2019 - 2020Development of a Method to Identify Molds Isolated from Traditional Moldy Cheeses by Fourier Transform Infrared Spectroscopy (FTIR) Technique
TUBITAK Project
Arıcı M. (Executive), Metin B., Çebi N.
2019 - 2020
2019 - 2020Gül Yağının FTIR ve Raman Teknikleri Kullanılarak Otantisitesinin Belirlenmesi
Project Supported by Higher Education Institutions
ÇEBİ N. (Executive), SAĞDIÇ O., ARICI M.
2015 - 2019
2015 - 2019Helal Gıda Denetiminde Jelatin, Glutamat ve L-Sisteinin Kaynağına Yönelik Hızlı, Ekonomik ve Pratik Tespit Metotlarının Geliştirilmesi, Uygulanması ve Yaygınlaştırılması
TUBITAK Project
Doğan C.(Executive), DURAK M. Z.
2015 - 2016
2015 - 2016Antidiyabetik İnstant fonksiyonel çay üretimi
Project Supported by Other Official Institutions
ÇEBİ N. (Executive)
2009 - 2012
2009 - 2012Mikroyapı Analizleri Ile Tahribatsız Gıda Kalite Testleri: Mikro-FTIR Çalışması
TUBITAK Project
Kızıl R.(Executive)
Memberships / Tasks in Scientific Organizations
2022 - Continues
2022 - ContinuesCost action-working group member-Rethinking Packaging for Circular AND Sustainable Food Supply Chains of the Future (CIRCUL-A-BILITY)
Member
2022 - Continues
2022 - ContinuesCost action-working group member-Promoting Innovation of ferMENTed fOods
Member
2021 - Continues
2021 - ContinuesCost action-working group member-European Network for assuring food integrity using non-destructive spectral sensors
Member
Awards
March 2021
March 2021