Yayınlar & Eserler

Yayın Ağı
Makaleler 24
Tümü (24)
SCI-E, SSCI, AHCI (21)
SCI-E, SSCI, AHCI, ESCI (21)
ESCI (1)
Scopus (22)
TRDizin (2)
Diğer Yayınlar (1)

1. Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion

Bulgaru V., ŞENSOY İ., Netreba N., Gurev A., Altanlar U., Paiu S., et al.
Foods , cilt.14, sa.17, 2025 (SCI-Expanded, Scopus) identifier identifier identifier

2. 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, Scopus) identifier

3. 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, Scopus) identifier identifier identifier

4. 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 (TRDizin) Creative Commons License

5. 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, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

6. 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

7. 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, Scopus) identifier identifier

8. The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough.

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

9. 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, Scopus) identifier identifier

10. 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, Scopus) Creative Commons License identifier identifier identifier

11. 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

12. 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 (TRDizin) Sürdürülebilir Kalkınma identifier

13. 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, ESCI, Scopus) Creative Commons License identifier identifier identifier

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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

21. 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

22. 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

23. Extraction Using Moderate Electric Fields

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

24. 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
Kitaplar 4

1. Microwave Frying

Şensoy I.
Microwave Processing of Foods: Challenges, Advances and Prospects , Anubhav Pratap-Singh • Ferruh Erdogdu Shaojin Wang • Hosahalli S. Ramaswamy, Editör, Springer Nature Switzerland Ag, Zug, ss.375-383, 2024

2. 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

3. 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

4. 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

65

Yayın (WoS)

23

Yayın (Scopus)

23

Atıf (WoS)

697

H-İndeks (WoS)

12

Atıf (Scopus)

861

H-İndeks (Scopus)

12

Atıf (Scholar)

1161

H-İndeks (Scholar)

10

Proje

28

Tez Danışmanlığı

17

Açık Erişim

21
BM Sürdürülebilir Kalkınma Amaçları