Yayınlar & Eserler

Yayın Ağı
Makaleler 21
Tümü (21)
SCI-E, SSCI, AHCI (20)
SCI-E, SSCI, AHCI, ESCI (20)
Scopus (20)
Diğer Yayınlar (1)

1. Quantitative Analysis of Tocopherol Degradation and Radical Scavenging Activity During Lipid Oxidation in Bulk Soybean and Corn Oils

Cantele C., BAYRAM İ., Nuccitelli A., Li S., Cardenia V., Decker E. A.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.102, sa.10, ss.1489-1499, 2025 (SCI-Expanded, Scopus) identifier identifier

2. Impact of Food Service Cooking on the Yield and Fat Content of Commercial Ground Meats and a Plant-Based Meat Substitute

Acevedo-Estupinan M. V., BAYRAM İ., Alamed J., Cantele C., Patil V., Ebrahimi P., et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.102, sa.9, ss.1319-1323, 2025 (SCI-Expanded, Scopus) identifier identifier

3. Machine learning identifies a parsimonious differential equation for myricetin degradation from scarce data

Fulkerson A., Bayram I., Decker E. A., Parra-Escudero C., Lu J., Corvalan C.
FOODS , cilt.14, sa.12, ss.1-12, 2025 (SCI-Expanded, Scopus)

4. Antioxidant and prooxidant activity of acid-hydrolyzed phenolic extracts of sugar beet leaves in oil-in-water emulsions

Ebrahimi P., Bayram İ., Lante A., Decker E. A.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.102, sa.2, ss.339-349, 2025 (SCI-Expanded, Scopus) identifier identifier

5. Advancing microalgal applications: Process optimization and functional integration of lyophilized Spirulina biomass in formation of protein-enriched cheddar-type cheese

Kaur M., Khan U. M., Bayram I., Bhatia S., Gupta U.
Future Foods , cilt.10, sa.100486, ss.1-14, 2024 (Hakemli Dergi)

6. A machine learning-guided modeling approach to the kinetics of α-tocopherol and myricetin synergism in bulk oil oxidation

Parra-Escudero C., Bayram I., Decker E. A., Singh S., Corvalan C., Lu J.
FOOD CHEMISTRY , cilt.463, sa.4, ss.1-7, 2024 (SCI-Expanded, Scopus) identifier identifier identifier

7. A strategy to minimize the chlorophyll content in the phenolic extract of sugar beet leaves: Can this extract work as a natural antioxidant in vegetable oils?

Ebrahimi P., Bayram I., Mihaylova D., Lante A.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.2024, ss.1-14, 2024 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

8. Oxidized polyunsaturated fatty acid promotes colitis and colitis-associated tumorigenesis in mice

Wang W., Wang Y., Sanidad K., Wang Y., Zhang J., Yang W., et al.
JOURNAL OF CROHN'S AND COLITIS , cilt.2024, sa.2024, ss.1-14, 2024 (SCI-Expanded, Scopus)

9. Acid-hydrolyzed phenolic extract of parsley ( Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions

Ebrahimi P., Bayram İ., Lante A., Decker E. A.
FOOD RESEARCH INTERNATIONAL , cilt.187, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

10. Analysis of the mechanism of antioxidant synergism between α-tocopherol and myricetin in bulk oil

Bayram İ., Decker E. A.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.101, sa.5, ss.477-492, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

11. Mathematical Modeling of Alpha-Tocopherol Early Degradation Kinetics to Predict the Shelf-Life of Bulk Oils

Bayram İ., Parra-Escudero C., Decker E. A., Lu J.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.72, sa.9, ss.4939-4946, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

12. Oxidative stability of emulsions made with self-extracted oil from euryhaline microalgae Spirulina and Scenedesmus

Kaur M., Bhatia S., Bayram İ., Decker E. A., Phutela U. G.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS , cilt.75, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

13. Synergistic Mechanisms of Interactions between Myricetin or Taxifolin with α-Tocopherol in Oil-in-Water Emulsions

Bayram İ., Laze A., Decker E. A.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.71, sa.24, ss.9490-9500, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

14. Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation

Bayram İ., Decker E. A.
TRENDS IN FOOD SCIENCE & TECHNOLOGY , cilt.133, ss.219-230, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

15. Enzymatic Modification of Lecithin for Improved Antioxidant Activity in Combination with Tocopherol in Emulsions and Bulk Oil

Culler M. D., Bayram İ., Decker E. A.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.70, sa.41, ss.13404-13412, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

16. Determination of antioxidant synergism between tocopherols and myricetin in bulk oil.

Bayram İ., Decker E. A.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , ss.120, 2022 (SCI-Expanded, Scopus) identifier

17. Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants

Guo Q., Bayram İ., Shu X., Su J., Liao W., Wang Y., et al.
FOOD CHEMISTRY , cilt.367, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

18. Why Does Lipid Oxidation in Foods Continue to Be Such a Challenge?

Decker E.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , ss.6, 2021 (SCI-Expanded, Scopus) identifier

19. Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α-Tocopherol

Inchingolo R., Bayram İ., ULUATA S., Kiralan S. S., Rodriguez-Estrada M. T., McClements D. J., et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.69, sa.20, ss.5702-5708, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

20. Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation

YILDIZ E., Bayram İ., Sumnu G., ŞAHİN S., Ibis O. I.
FOOD HYDROCOLLOIDS , 2021 (SCI-Expanded, Scopus) identifier identifier

21. Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH

Guo Q., Bayram İ., Zhang W., Su J., Shu X., Yuan F., et al.
FOOD HYDROCOLLOIDS , cilt.111, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 18

1. How early markers of lipid oxidation can be used to predict product quality?

Decker E. A., Bayram I., Cantele C., Gumus P., Nuccitelli A.
20th Euro Fed Lipid Congress and Expo, Leipzig, Almanya, 12 - 15 Ekim 2025, (Yayınlanmadı)

2. Lipid Oxidation in Food Systems: Mechanisms, Influencing Factors, and Antioxidant Approaches

Bayram I.
15th Food Congress, Sakarya, Türkiye, 8 - 10 Ekim 2025, ss.1, (Özet Bildiri)

3. How early markers of lipid oxidation can be used to predict product quality?

Decker E. A., Bayram I., Cantele C.
2025 World Congress on Oils & Fats and ISF Lectureship Series, Rosario, Arjantin, 16 - 18 Eylül 2025, (Yayınlanmadı)

4. Oxylipin formation in commercial vegetable oils: A novel approach to monitoring oxidative stability and shelf-life indicators

Bayram I., Wang Y., Zhang G., Decker E. A.
2025 AOCS Annual Meeting & Expo, Oregon, Amerika Birleşik Devletleri, 27 - 30 Nisan 2025, (Özet Bildiri)

5. Advanced hybrid techniques for modeling time-dependent data in food science

Parra-Escudero C., Bayram I., Lu J., Singh S., Corvalan C. M., Decker E. A.
2025 AOCS Annual Meeting & Expo, Oregon, Amerika Birleşik Devletleri, 27 - 30 Nisan 2025, (Özet Bildiri)

6. Optimization of phenolic extracts of sugar beet leaves with minimal chlorophyll content using response surface methodology (RSM) to enhance the oxidative stability of different oils

Ebrahimi P., Bayram I., Mihaylova D., Decker E. A., Lante A.
22nd IUFoST World Congress 2024 of Food Science and Technology, Rimini, İtalya, 8 - 12 Eylül 2024, ss.1, (Özet Bildiri)

7. Exploring the synergistic effect of α-tocopherol and myricetin on lipid oxidation: a novel approach to predicting shelf-life

Parra-Escudero C., Bayram I., Decker E. A., Lu J.
5th International Symposium on Lipid Oxidation and Antioxidants, Bologna, İtalya, 8 - 10 Temmuz 2024, ss.1, (Özet Bildiri)

8. Modeling the kinetics of antioxidant loss and antioxidant capacity loss to predict the lag phase of bulk oils during storage

Bayram I., Parra-Escudero C., Cantele C., Lu J., Decker E. A.
5th International Symposium on Lipid Oxidation and Antioxidants, Bologna, İtalya, 8 - 10 Temmuz 2024, ss.1, (Özet Bildiri)

9. Impact of the acid-hydrolyzed phenolic extracts of parsley (Petroselinum crispum L.) leaves on soybean oil-in-water emulsions

Bayram I., Ebrahimi P., Lante A., Decker E. A.
5th International Symposium on Lipid Oxidation and Antioxidants, Bologna, İtalya, 8 - 10 Temmuz 2024, ss.1, (Özet Bildiri)

10. Determination of antioxidant capacity as a tool for mathematical modeling to predict the lipid oxidation lag phase

Cantele C., Bayram I., Parra-Escudero C., Lu J., Cardenia V., Decker E. A.
2024 AOCS Annual Meeting & Expo, Montreal, Kanada, 28 Nisan - 01 Mayıs 2024, ss.1, (Özet Bildiri)

11. Early shelf-life prediction of soybean oil using computational modeling of tocopherol depletion kinetics during lipid oxidation

Bayram I., Parra-Escudero C., Decker E. A., Lu J.
2024 AOCS Annual Meeting & Expo, Montreal, Kanada, 28 Nisan - 03 Mayıs 2024, ss.1, (Özet Bildiri)

12. Inhibition of lipid oxidation in soybean oil-in-water emulsions and bulk oil using acid hydrolyzed extracts of sugar beet leaves

Ebrahimi P., Bayram I., Lante A., Decker E. A.
19th Food Colloids Conference - Using colloid science to find new sustainable solutions in food, Thessaloniki, Yunanistan, 14 - 18 Nisan 2024, ss.1, (Özet Bildiri)

13. Predicting the lag phase of lipid oxidation to decrease food waste

Decker E. A., Bayram I.
2023 Food Analytics Conference, Kobenhavn, Danimarka, 15 Kasım 2023, (Yayınlanmadı)

14. Mechanisms of synergistic antioxidant interactions between α-tocopherol and myricetin in bulk oil and emulsions

Bayram I., Laze A., Decker E. A.
IFT First Annual Meeting & Expo, Illinois, Amerika Birleşik Devletleri, 16 - 19 Temmuz 2023, ss.1, (Özet Bildiri)

15. Analysis of antioxidant synergism and its mechanisms between alpha-tocopherol and myricetin in stripped soybean oil-in-water emulsions at different pH values

Bayram I., Laze A., Decker E. A.
2023 AOCS Annual Meeting & Expo, Colorado, Amerika Birleşik Devletleri, 30 Nisan - 03 Mayıs 2023, ss.1, (Özet Bildiri)

16. Enzymatic modification of lecithin for improved antioxidant activity in combination with tocopherol in emulsions and bulk oil

Culler M., Bayram I., Decker E. A.
2022 AOCS Annual Meeting & Expo, Georgia, Amerika Birleşik Devletleri, 1 - 05 Mayıs 2022, ss.126, (Özet Bildiri)

17. Determination of antioxidant synergism between tocopherols and myricetin in bulk oil

Bayram I., Decker E. A.
2022 AOCS Annual Meeting & Expo , Georgia, Amerika Birleşik Devletleri, 1 - 05 Mayıs 2022, ss.120, (Özet Bildiri)

18. Gallic acid incorporated pea flour films as an edible and active food packaging

Yıldız E., Bayram İ., Şümnü S. G., Şahin S.
15TH INTERNATİONAL HYDROCOLLOIDS CONFERENCE-FOOD2020, Melbourne, Avustralya, 2 - 05 Mart 2020, (Yayınlanmadı)
Metrikler

Yayın

39

Yayın (WoS)

20

Yayın (Scopus)

20

Atıf (WoS)

403

H-İndeks (WoS)

9

Atıf (Scopus)

437

H-İndeks (Scopus)

9

Atıf (Scholar)

546

H-İndeks (Scholar)

11

Toplam Atıf Sayısı

403

Açık Erişim

2
BM Sürdürülebilir Kalkınma Amaçları