Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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  • Article
    Citation - WoS: 5
    Citation - Scopus: 9
    P/Key: Puf Based Second Factor Authentication
    (Public Library of Science, 2023) Uysal, Ertan; Akgün, Mete
    One-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: 10
    Citation - Scopus: 10
    Authentication of Vinegars With Targeted and Non-Targeted Methods
    (Taylor & Francis, 2023) Çavdaroğlu, Çağrı; Çavdaroğlu, Çağrı; Özen, Banu; Özen, Fatma Banu
    There 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.