Publications & Works

Publication Network
Published journal articles indexed by SCI, SSCI, and AHCI

Core-shell aerogel design for enhanced oral insulin delivery

Ozesme Taylan G., Illanes-Bordomás C., GÜVEN Ö., Erkan E., Erünsal S. Ç., ÖZTOP H. M., et al.
International Journal of Pharmaceutics , vol.669, 2025 (SCI-Expanded) identifier identifier identifier

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 , vol.104, no.10, pp.5724-5734, 2024 (SCI-Expanded) Sustainable Development 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 , vol.90, pp.232-237, 2018 (SCI-Expanded) Sustainable Development identifier identifier
Articles Published in Other Journals

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

Çaltinoğlu-Toraman Ç., Güven Ö., Şensoy I.
GIDA , vol.49, no.6, pp.997-1009, 2024 (Peer-Reviewed Journal) Creative Commons License
Refereed Congress / Symposium Publications in Proceedings

Effect of fiber addition on gelatinization crystallinity of wheat starch

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

Ekstrüzyon işleminin enginar yaprağı tozu eklenmiş ürünlerdeki biyoaktif bileşen miktarına etkisi

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

Ekstrüzyon İşleminin Enginar Yaprağı Tozu Eklenmiş Ürünlerdeki Biyoaktif Bileşen Miktarına Etkisi

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

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, Ireland, 21 - 25 August 2016

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, Italy, 17 - 19 March 2015

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

GÜVEN Ö., Çaltinoğlu Ç., ŞENSOY İ., KARAKAYA S.
4th International Conference on Food Digestion, 17 - 19 March 2015
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