Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility

GÜVEN Ö., ŞENSOY İ.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.104, sa.10, ss.5724-5734, 2024 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

Flowability of plant based food powders: Almond, chestnut, chickpea, coconut, hazelnut and rice

Düsenberg B., Schmidt J., Sensoy İ., Bück A.
JOURNAL OF FOOD ENGINEERING , cilt.357, 2023 (SCI-Expanded) identifier identifier

The effect of psyllium fiber on the<i> in</i><i> vitro</i> starch digestion of steamed and roasted wheat based dough.

Güler N., Şensoy İ.
FOOD RESEARCH INTERNATIONAL , cilt.168, 2023 (SCI-Expanded) identifier identifier identifier

Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers

Bilgic H., Şensoy İ.
FOOD STRUCTURE-NETHERLANDS , cilt.35, 2023 (SCI-Expanded) identifier identifier

Effects of psyllium fiber on in vitro digestion and structure of different types of starches

Sevilmis B., Şensoy I.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.102, sa.8, ss.3213-3226, 2022 (SCI-Expanded) Creative Commons License identifier identifier identifier

Effects of psyllium and cellulose fibres on thermal, structural, and in vitro digestion behaviour of wheat starch

Atac L. E., Şensoy I.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.57, sa.4, ss.2015-2025, 2022 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

A review on the food digestion in the digestive tract and the used in vitro models

ŞENSOY İ.
CURRENT RESEARCH IN FOOD SCIENCE , cilt.4, ss.308-319, 2021 (SCI-Expanded) Creative Commons License identifier identifier identifier

Effects of processing on onion skin powder added extrudates

Tonyali B., Şensoy I., Karakaya S.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.57, sa.9, ss.3426-3435, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility

Güven Ö., Şensoy I., Şenyuva H., Karakaya S.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.90, ss.232-237, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Changes in functional properties and in vitro bioaccessibilities of beta-carotene and lutein after extrusion processing

Ortak M., Caltinoglu C., Şensoy I., Karakaya S., Mert B.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.54, ss.3543-3551, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

The effect of extrusion on the functional components and in vitro lycopene bioaccessibility of tomato pulp added corn extrudates

Tonyalı B., Şensoy I., Karakaya S.
FOOD & FUNCTION , cilt.7, ss.855-860, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

Caltinoglu C., Tonyalı B., Şensoy I.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.49, ss.587-594, 2014 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

A Review on the Relationship Between Food Structure, Processing, and Bioavailability

Sensoy I.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , cilt.54, sa.7, ss.902-909, 2014 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

Microwave Frying Compared with Conventional Frying via Numerical Simulation

Şensoy I., Şahin S., Sumnu G.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, ss.1414-1419, 2013 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Effect of processing on buckwheat phenolics and antioxidant activity

Sensoy I., Rosen R. T., Ho C., Karwe M. V.
FOOD CHEMISTRY , cilt.99, sa.2, ss.388-393, 2006 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Ohmic blanching of mushrooms

Sensoy I., Sastry S.
JOURNAL OF FOOD PROCESS ENGINEERING , cilt.27, sa.1, ss.1-15, 2004 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Extraction Using Moderate Electric Fields

Şensoy I., Sastry S.
JOURNAL OF FOOD SCIENCE , cilt.69, ss.7-13, 2004 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Inactivation kinetics of Salmonella dublin by pulsed electric field

Sensoy I., Zhang Q. H., Sastry S.
JOURNAL OF FOOD PROCESS ENGINEERING , cilt.20, sa.5, ss.367-381, 1997 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

USE OF VEGETABLE-DERIVED PROTEINS FOR NEW FOOD PRODUCTS

Mazur M., Bulgaru V., Celac V., Şensoy I., Ghendov-Mosanu A.
JOURNAL OF ENGINEERING SCIENCE , cilt.30, sa.4, ss.111-123, 2024 (Hakemli Dergi) identifier identifier identifier

EKSTRÜZYON İŞLEMİYLE ARTTIRILMIŞ BİYOERİŞİM VE KIRMIZI BİBER POSASI EKLENMİŞ EKSTRÜDE ÜRÜNLERİN KALİTE PARAMETRELERİ

Yoldaş Ö., Toraman Ç. C., SENSOY I., Karakaya S.
GIDA , cilt.47, sa.1, ss.15-24, 2022 (Hakemli Dergi) Sürdürülebilir Kalkınma identifier

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Investigation of wheat starch cooked with fibers: short-range order and in vitro digestion Ozge Guven*, Ilkay Sensoy,

Güven Ö., Şensoy İ.
35 th EFFoST Internati onal Conference 20 21 ., Lausanne, İsviçre, 1 - 04 Kasım 2021, ss.1-16 Creative Commons License

Effect of fiber addition on in vitro starch digestibility of bread and cracker Ilkay Sensoy*, Hilal Bilgiç

Şensoy I., Bilgiç H.
35th International EFFoST Conference 2021, Lausanne, İsviçre, 1 - 04 Kasım 2021, ss.1-16 Creative Commons License

In vitro starch digestibility of fiber added flat dough pieces cooked at different processing conditions Nilay Güler, İlkay Şensoy*

Güler N., Şensoy I.
35 th EFFoST Internati onal Conference 20 21, Lausanne, İsviçre, 1 - 04 Kasım 2021, ss.1-16 Creative Commons License

Effect of fiber addition on gelatinization crystallinity of wheat starch

Güven Ö., Şensoy İ.
33rd EFFoST International ConferenceSustainable Food Systems - Performing by Connecting, Rotterdam, Hollanda, 12 - 14 Kasım 2019 Creative Commons License

Effect of psyllium and cellulose fibers on cooked wheat starch

Ataç E., Şensoy I.
33rd EFFoST International ConferenceSustainable Food Systems - Performing by Connecting, Rotterdam, Hollanda, 12 - 14 Kasım 2019 Creative Commons License

Characterization studies with psyllium fiber added wheat, potato, and tapioca starches

Sevilmiş B., Şensoy I.
33rd EFFoST International ConferenceSustainable Food Systems - Performing by Connecting, Rotterdam, Hollanda, 12 - 14 Kasım 2019 Creative Commons License

Ekstrüzyon İşleminin Enginar Yaprağı Tozu Eklenmiş Ürünlerdeki Biyoaktif Bileşen Miktarına Etkisi

GÜVEN Ö., ŞENSOY İ., Şenyuva H.
Türkiye 12. Gıda Kongresi, Türkiye, 5 - 07 Ekim 2016

Soğan Kabuğu Tozu Eklemenin Ekstrüde Ürünlerdeki Fiziksel ve Duyusal Bileşenlere Etkisi

Tonyali B., Şensoy I.
Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016

Ekstrüzyon işleminin enginar yaprağı tozu eklenmiş ürünlerdeki biyoaktif bileşen miktarına etkisi

Güven Ö., Şensoy İ., Şenyuva H.
Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016

The effect of onion skin powder addition on extrudate properties

Tonyali B., Şensoy İ.
3rd International Conference on Agricultural and Food Engineering, Kuala-Lumpur, Malezya, 23 Ağustos 2016, cilt.1152, ss.393-398 identifier identifier

Changes in health promoting components after artichoke leaf powder addition and extrusion in the extrudates

Güven Ö., Şensoy I., Şebyuva H.
IUFoST 2016 18th World Food Congress of Food Science and Technology, Dublin, İrlanda, 21 - 25 Ağustos 2016

Physical Properties of Extrudates After Microfluidized Onion Skin Addition

Bilgin E., Şensoy I., Mert B.
15th Inernational Cereal and Bread Congress, İstanbul, Türkiye, 18 - 21 Nisan 2016

The Effect of Onion Skin Powder Addition on Physical Parameters of Extrudates

TONYALI B., ŞENSOY İ., MERT B.
4th International Conference and Exhibition on Food Processing & Technology. August 10-12, 2015 London, UK., 12 - 15 Ağustos 2015

Changes in antioxidant activity and quality of extrudates after addition of artichoke leaf powder

Güven Ö., Caltinoglu C., Şensoy I., Karakaya S.
4th International Conference on Food Digestion., Naples, İtalya, 17 - 19 Mart 2015

Effect of some health promoting ingredients on the quality of wheat flour extrudates

Yavuz M., Şensoy I., Özçelik B.
28th EFFOST International Conference. Innovations in Attractive and Sustainable Food for Health., Uppsala, İsveç, 25 - 27 Kasım 2014

Acrylamide level and quality of the extrudates after quercetin addition

Yavuz M., Şensoy I.
Annual Conference and Exhibition. Functional Foods, Nutraceuticals, Natural Health Products, and Dietary Supplements., İstanbul, Türkiye, 14 - 17 Ekim 2014

Effect of processing on functional properties of carrot pulp added extrudates

Ortak M., Şensoy I.
Food Structure and Functionality Forum Symposium. From Molecules to Functionality., Amsterdam, Hollanda, 30 Mart - 02 Nisan 2014

Effect of processing on functional components and their in vitro bioaccesibility

Ozge Y., Şensoy I., Karakaya S.
3rd International Conference on Food Digestion., Gelderland, Hollanda, 11 - 13 Mart 2014

Effect of Red Pepper Pulp Addition on the Physical Quality Properties of Corn Based Extrudates

Cagla Ç., Şensoy I.
International Conference on Food Science and Nutrition., London, İngiltere, 8 - 09 Temmuz 2013

Effect of Tomato Pulp Addition on the Functional Properties of Extrudates

Tonyali B., Cagla C., Şensoy I.
4th International Conference on Food Engineering and Biotechnology., Kobenhavn, Danimarka, 19 - 20 Mayıs 2013

Effect of Processing on the Functional Components of Extrudates

Tonyali B., Şensoy I.
EuroFoodChem XVII, İstanbul, Türkiye, 7 - 10 Mayıs 2013

Ekstrüzyonun Domates Posası Eklenmiş Ekstrüde Ürünlerdeki Fonksiyonel Bileşenlere Etkisi

TONYALI B., ŞENSOY İ.
Türkiye 11. Gıda Kongresi Bildiri Özetleri Kitabı, 10-12 Ekim 2012, HATAY., Türkiye, 10 - 12 Ekim 2012

Fonksiyonel Ürün Olarak Havuç Domates ve Kırmızı Biber Posası Eklemenin Ekstrüde Ürün Kalitesi Üzerine Etkileri

CALTINOGLU C., ŞENSOY İ.
Türkiye 11. Gıda Kongresi Bildiri Özetleri Kitabı, 10-12 Ekim 2012, HATAY., Türkiye, 10 - 12 Ekim 2012

Comparing Convective Heat Transfer Coefficients for Microwave Frying and Conventional Frying

Şensoy I., Şahin S., Şumnu G.
Institute of Food Technologists Annual Meeting Book of Abstracts., Nevada, Amerika Birleşik Devletleri, 25 Haziran 2012

Antioxidant Activity of Raw and Processed Buckwheat

Şensoy I., Robert R., Ho C. T., Mukund K.
Institute of Food Technologists Annual Meeting Book of Abstracts., Nevada, Amerika Birleşik Devletleri, 16 - 19 Mayıs 2004

Effect of Processing on Buckwheat Phenolics

Şensoy I., Robert R., Ho C. T., Mukund K.
1st International Congress on Functional Foods and Nutraceuticals Book of Abstracts., Antalya, Türkiye, 27 - 29 Nisan 2004

Effect of Processing on Buckwheat Nutraceuticals

Şensoy I., Kevin B., Robert R., Mukund K.
Institute of Food Technologists Annual Meeting Book of Abstracts., Illinois, Amerika Birleşik Devletleri, 12 - 16 Haziran 2003

Extraction from Leafy Materials Using Moderate Electric Fields Effects of Field Strength and Frequency

Şensoy I., Sastry S.
Institute of Food Technologists Annual Meeting Book of Abstracts., California, Amerika Birleşik Devletleri, 15 - 19 Haziran 2002

Ohmic heating and moderate electric field (MEF) processing

Sastry S., Yousef A., Cho H., Unal R., Salengke S., Wang W., et al.
8th International Conference on Engineering and Food (ICEF-8), Puebla, Meksika, 01 Nisan 2000, ss.785-793 identifier

Extraction using Moderate Electric Field

Şensoy I., Sastry S.
Institute of Food Technologists Annual Meeting Book of Abstracts., Louisiana, Amerika Birleşik Devletleri, 23 - 27 Haziran 2001

Comparison of Ohmic Heating of a Particulate in 2D and 3D Systems

Şensoy I., Sastry S.
The 4th International Conference of Food Science and Technology Book of Abstracts., Wuxi, Çin, 17 - 20 Ekim 2000

Ohmic Blanching of Mushrooms

Şensoy I., Sastry S., Beelman R.
Institute of Food Technologists Annual Meeting Book of Abstracts., Illinois, Amerika Birleşik Devletleri, 24 - 28 Temmuz 1999

Pulsed Electric Field Inactivation Kinetic Models of Salmonella dublin in Skim Milk

Şensoy I., Zhang H.
Institute of Food Technologists Annual Meeting Book of Abstracts., Louisiana, Amerika Birleşik Devletleri, 22 - 26 Haziran 1996

Inactivation Kinetics of Salmonella dublin in Fluid Egg Product and Milk with a Co field Flow High Voltage Pulsed Electric Field Treatment System

Şensoy I., Zhang H.
AIChE- CoFe 4th Conference of Food Engineering., Illinois, Amerika Birleşik Devletleri, 2 - 03 Kasım 1995

A High Voltage Electric Field Treatment System for Preservation of Electrically Conductive Foods

Şensoy I., Zhang H., Sastry S.
Institute of Food Technologists Annual Meeting Book of Abstracts., California, Amerika Birleşik Devletleri, 3 - 07 Haziran 1995

Kitap & Kitap Bölümleri

Geleceğin Alternatif Protein Kaynakları

Şensoy I.
Besleyici ve Sağlıklı Gıda : Gıda Endüstrisinden Sofraya - 2023, Sedef Nehir EL, Editör, Türkiye Klinikleri Yayınevi, Ankara, ss.68-74, 2023 Creative Commons License

Design of Ohmic Heating Processes

Şensoy I.
Handbook of Food Process Design, M. S. Rahman and J. Ahmed, Editör, Wiley-VCH Verlag Berlin GmbH , Oxford, ss.1127-1147, 2012 Sürdürülebilir Kalkınma

Ohmic Heating and Moderate Electric Field (MEF) Processing.

Şensoy I., Sastry, S.K., Yousef, A., Cho, H-Y., Unal, R., Salengke, S., Wang, W-C., Lima, M., Kulshrestha, S., Wongsa-Ngasri, P., Sensoy, I I.
Engineering and Food for the 21st Century, Jorge Welti-Chanes,Gustavo V. Barbosa-Cánovas,José Miguel Aguilera, Editör, CRC, New York , Florida, ss.779-787, 2002 Sürdürülebilir Kalkınma

Metrikler

Yayın

62

Atıf (WoS)

695

H-İndeks (WoS)

12

Atıf (Scopus)

858

H-İndeks (Scopus)

12

Atıf (Scholar)

1161

H-İndeks (Scholar)

10

Proje

27

Tez Danışmanlığı

16

Açık Erişim

20
BM Sürdürülebilir Kalkınma Amaçları