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
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