Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Citation - Scopus: 2Fatty Acid Alkyl Ester and Wax Compositions of Olive Oils as Varietal Authentication Indicators(Springer, 2022) Uncu, O.; Ozen, B.Minor components of olive oils can be good markers for their authenticity, which is a significant quality issue for this product. It was aimed to determine individual and total fatty acid alkyl esters and waxes as minor constituents of olive oil and to investigate their novel varietal authentication capability separately and in combination for three main olive cultivars grown in three distinct locations of Aegean Region of Turkey. In addition, basic quality and purity parameters as free fatty acid, K values and fatty acid profiles were also determined for the characterization of the samples. Olive oil samples from different cultivars had different fatty acid profiles and two of these varieties had similar quality parameters. Statistical analyses were conducted with orthogonal partial least squares discriminant analysis (OPLS-DA) to differentiate varieties with respect to their individual and combined parameters of fatty acid alkyl esters and waxes. For calibration sets, use of individual fatty acid alkyl esters profile resulted in 80% correct classification rate while waxes alone was 67% successful in classifying the olive oils according to variety. It was found that alkyl esters in combination with waxes were more effective in discrimination of olive oils with respect to cultivar compared to their individual forms and the correct classification rate for the generated model is 92% for calibration set. Since fatty acid alkyl esters along with waxes have effect on cultivar differentiation, they could have a potential as authentication tools for olive oil besides their known quality characteristics. © 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.Article Citation - WoS: 5Citation - Scopus: 9P/Key: Puf Based Second Factor Authentication(Public Library of Science, 2023) Uysal, Ertan; Akgün, MeteOne-time password (OTP) mechanisms are widely used to strengthen authentication processes. In time-based one-time password (TOTP) mechanisms, the client and server store common secrets. However, once the server is compromised, the client’s secrets are easy to obtain. To solve this issue, hash-chain-based second-factor authentication protocols have been proposed. However, these protocols suffer from latency in the generation of OTPs on the client side because of the hash-chain traversal. Secondly, they can generate only a limited number of OTPs as it depends on the length of the hash-chain. In this paper, we propose a second-factor authentication protocol that utilizes Physically Unclonable Functions (PUFs) to overcome these problems. In the proposed protocol, PUFs are used to store the secrets of the clients securely on the server. In case of server compromise, the attacker cannot obtain the seeds of clients’ secrets and can not generate valid OTPs to impersonate the clients. In the case of physical attacks, including side-channel attacks on the server side, our protocol has a mechanism that prevents attackers from learning the secrets of a client interacting with the server. Furthermore, our protocol does not incur any client-side delay in OTP generation.Review Citation - WoS: 10Citation - Scopus: 10Authentication of Vinegars With Targeted and Non-Targeted Methods(Taylor & Francis, 2023) Çavdaroğlu, Çağrı; Çavdaroğlu, Çağrı; Özen, Banu; Özen, Fatma BanuThere has been a growing interest in vinegar, especially after the increasing reports about its beneficial health effects. Bioactive compounds of vinegar are associated with its antimicrobial, antioxidant, antidiabetic, antitumor, and anti-obesity types of activities. Quality of vinegar is related with the authenticity of the product besides the amounts of bioactive compounds in its composition. Addition of cheaper substitutes to higher quality vinegars and false labeling are some common authentication problems for this product. There are various examples of the use of targeted and untargeted methods in authentication studies for vinegars. Specific constituents and properties of vinegars such as molecular isotope ratios and individual volatile compounds were used to detect adulteration with targeted methods. On the other hand, untargeted methods, mostly in the form of the application of spectroscopic techniques, such as infrared and fluorescence spectroscopy in combination with chemometrics, provide an overall measurement. This review mainly focuses on adulteration types and elaborates on different targeted and non-targeted methods used to authenticate vinegars.Article Citation - WoS: 1Citation - Scopus: 2Fatty Acid Alkyl Ester and Wax Compositions of Olive Oils as Varietal Authentication Indicators(Springer, 2021) Uncu, Oğuz; Özen, BanuMinor components of olive oils can be good markers for their authenticity, which is a significant quality issue for this product. It was aimed to determine individual and total fatty acid alkyl esters and waxes as minor constituents of olive oil and to investigate their novel varietal authentication capability separately and in combination for three main olive cultivars grown in three distinct locations of Aegean Region of Turkey. In addition, basic quality and purity parameters as free fatty acid, K values and fatty acid profiles were also determined for the characterization of the samples. Olive oil samples from different cultivars had different fatty acid profiles and two of these varieties had similar quality parameters. Statistical analyses were conducted with orthogonal partial least squares discriminant analysis (OPLS-DA) to differentiate varieties with respect to their individual and combined parameters of fatty acid alkyl esters and waxes. For calibration sets, use of individual fatty acid alkyl esters profile resulted in 80% correct classification rate while waxes alone was 67% successful in classifying the olive oils according to variety. It was found that alkyl esters in combination with waxes were more effective in discrimination of olive oils with respect to cultivar compared to their individual forms and the correct classification rate for the generated model is 92% for calibration set. Since fatty acid alkyl esters along with waxes have effect on cultivar differentiation, they could have a potential as authentication tools for olive oil besides their known quality characteristics.Article Citation - WoS: 7Integrating Identity-Based and Certificate-Based Authenticated Key Exchange Protocols(Springer Verlag, 2011) Ustaoğlu, BerkantKey establishment is becoming a widely deployed cryptographic primitive. As such, there has been extensive research on designing algorithms that produce shared secret keys. These protocols require parties to either hold certificates or rely on identity (ID)-based primitives to achieve authentication. Chain and cross certifications allow users trusting different certification authorities to interact. Similarly, there are methods to extend ID-based solutions across multiple key generation centers (KGC). However, there has been no dedicated work on interoperability between the two settings. A straightforward solution would require each user to maintain certificates and ID-based static keys to accommodate all peers. The cost of maintaining many secret keys; matching keys with protocols; and preventing undesired interference would arguably make such a solution impractical. In this work, we offer an alternative where a user needs to keep a single static key pair and can subsequently engage in a session key establishment with peers holding certificates or identity-based keys. Thus, the proposed solution has none of disadvantages of maintaining multiple static private keys. © 2011 Springer-Verlag.