Didem Peren Aykas

Didem Peren Aykas works on food chemistry, focusing on using spectroscopy (light-based techniques like FT-IR, FT-NIR, and Raman) combined with statistical data analysis (chemometrics) to test food quality and detect adulteration, such as fake or diluted oils, honey, molasses, and pistachios mixed with cheaper ingredients. This research supports rapid, often portable, methods for verifying food authenticity and studying compounds like antioxidants and vitamins in foods such as fruits, cheese, and plant extracts.

Publication output rose sharply around 2020 and has since settled into a more moderate but continuing pace of a few papers per year.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026