Prof. Dr. İLKAY ŞENSOY

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Psyllium and monogylceride addition in breadmaking: Molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility

Güven Ö., Şensoy İ., De Leyn I., Dewettinck K., Van Bockstaele F.

Food Hydrocolloids , cilt.163, 2025 (SCI-Expanded)

Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture

Bulgaru V., Mazur M., Netreba N., Paiu S., Dragancea V., Gurev A., et al.

FOODS , cilt.14, sa.3, 2025 (SCI-Expanded)

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

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)

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)

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)

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)

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)

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)

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

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

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

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

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

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

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

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

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

Extraction Using Moderate Electric Fields

Şensoy I., Sastry S.

JOURNAL OF FOOD SCIENCE , cilt.69, ss.7-13, 2004 (SCI-Expanded) Sürdürülebilir Kalkınma

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)

Diğer Dergilerde Yayınlanan Makaleler

VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY

Çaltinoğlu-Toraman Ç., Güven Ö., Şensoy I.

GIDA , cilt.49, sa.6, ss.997-1009, 2024 (Hakemli Dergi)

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)

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

Kitaplar

Metrikler

Yayın

Atıf (WoS)

695

H-İndeks (WoS)

Atıf (Scopus)

861

H-İndeks (Scopus)

Atıf (Scholar)

1161

H-İndeks (Scholar)

Proje

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları