Uysal, R. S. (2024), "Electrochemically treated pencil graphite electrode for determination of Cd (II) and Pb (II) in gaseous mineral water using by anodic stripping voltametry", Chemical Papers. 

Reyhan Selin Uysal, Hanán Issa-Issa, Esther Sendra, Ángel A. Carbonell-Barrachina, 2023. Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other “Monastrell” wines during the aging period. European Food Research and Technology, 249, 1821-1831. 

Hanán Issa-Issa, Francisca Hernández, David López-Lluch, Reyhan Selin Uysal, Ángel A. Carbonell-Barrachina, 2023. Fondillón wine adulteration by addition of other Monastrell wines, Beverages, 9(1):28. 

 Uysal, R. S., Acar-Soykut, E. and Boyaci I. H., 2020. Determination of yolk: white ratio of egg using SDS-PAGE. Food Science and Biotechnology, 29, 179-186.

 Uysal, R. S. and Boyaci, I. H., 2020. Authentication of liquid egg composition using ATR-FTIR and NIR spectroscopy in combination with PCA. Journal of the Science of Food and Agriculture, 100:855-862.

Uysal, R. S., Boyaci, I. H., Sumnu, G., 2019. Determination of pasteurization treatment of liquid whole egg by measuring physical and rheological properties of cake cream. Journal of Food Process Engineering, 42:e13167.

Uysal, R. S., Mentes Yilmaz, O., Boyaci, I. H., 2019. Determination of liquid egg composition using attenuated total reflectance Fourier transform infrared spectroscopy and chemometrics. Journal of the Science of Food and Agriculture, 99(7), 3572-3577.

Uysal, R. S., Sumnu, G., Boyaci, I. H., 2019. Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake. Journal of Food Process Engineering, 42(2), e12977.

Uysal, R. S., Boyacı, I. H., Acar Soykut, E., Ertaş, N., 2017. Effects of heat treatment parameters on liquid whole egg proteins, Food Chemistry, 216, 201-208.

Boyaci, I. H., Temiz, H. T., Geniş, H. E., Acar Soykut, E., Yazgan, N. N., Güven, B., Uysal, R. S., Bozkurt, A. G., İlaslan, K., Torun, O., Dudak Şeker, F. C., 2015. Dispersive and FT-Raman spectroscopic methods in Food Analysis. RSC Advances, 5, 56606-56624.

Boyaci, I. H., Uysal, R. S., Temiz, T., Shendi, E. G., Yadegari, R. J., Rishkan, M. M., Velioğlu, H. M., Tamer, U., Özay, D. S., Vural H., 2014. A rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method. Euro Food Res Technol, 238(5), 845-852.

Boyacı, I. H., Temiz, H. T., Uysal, R. S., Velioğlu, H. M., Yadegari, R. J., Rishkan, M. M., 2014. A novel method for discrimination of beef and horsemeat using Raman spectroscopy. Food Chemistry, 148, 37-41.

Uysal, R. S., Acar, E. A., Boyaci, I. H., Topcu, A., 2013. Monitoring multiple components in vinegar fermentation using Raman spectroscopy. Food Chemistry, 141, 4333-4343.

Uysal, R. S., Boyaci, I. H., Genis, H. E. and Tamer, U., 2013. Determination of butter adulteration with margarine using Raman spectroscopy. Food Chemistry, 141, 4397-4403.

Akpinar, O., O. Levent, S. Sabanci, R. S. Uysal, B. Sapci, 2011. Optimization and comparison of dilute acid pretreatment of selected agricultural residues for recovery of xylose. Bioresource, 6(4), 4103-4116.