İçeriğe geç
akaturk Akademik ölçüm
Giriş Kayıt

Akademisyen

İLKAY ŞENSOY

PROFESÖR

ORTA DOĞU TEKNİK ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

  • Ana Dal Mühendislik Temel Alanı
  • Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 24
  • Proje 0
  • Kitap 0
  • Bildiri 0
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 17 Q2 4 Q3 0 Q4 0
WoS (JCR) Q1 14 Q2 5 Q3 2 Q4 0
TR Index 0 makale

Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.

Üst %1 makale 0
Üst %10 makale 0
Ort. yüzdelik 85.3%
Üst %1 payı 0.0%
Üst %10 payı 0.0%

Makaleler

YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.

Dizin filtreleri

Toplam 24 yayın

Scopus (SJR)
Q1 17 Q2 4 Q3 0 Q4 0
WoS (JCR)
Q1 14 Q2 5 Q3 2 Q4 0
TR Index
0 makale

Makale listesi

  1. 2025 Psyllium and monogylceride addition in breadmaking: Molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility Food Hydrocolloids DOI 10.1016/j.foodhyd.2025.111123 YÖKSİS SJR Q1 JCR Q1
  2. 2025 Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion FOODS DOI 10.3390/foods14172939 YÖKSİS SJR Q1 JCR Q1
  3. 2025 Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture Foods DOI 10.3390/foods14030483 YÖKSİS SJR Q1 JCR Q1
  4. 2024 USE OF VEGETABLE-DERIVED PROTEINS FOR NEW FOOD PRODUCTS JOURNAL OF ENGINEERING SCIENCE DOI 10.52326/jes.utm.2023.30(4).09 YÖKSİS
  5. 2024 Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI 10.1002/jsfa.13401 YÖKSİS SJR Q1 JCR Q1
  6. 2024 VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY Gıda DOI 10.15237/gida.gd24046 YÖKSİS
  7. 2023 Flowability of plant based food powders: Almond, chestnut, chickpea, coconut, hazelnut and rice Elsevier BV DOI 10.1016/j.jfoodeng.2023.111606 YÖKSİS SJR Q1 JCR Q1
  8. 2023 Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers Elsevier BV DOI 10.1016/j.foostr.2022.100302 YÖKSİS SJR Q1 JCR Q1
  9. 2023 The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough. Elsevier BV DOI 10.1016/j.foodres.2023.112797 YÖKSİS SJR Q1 JCR Q1
  10. 2022 Effects of psyllium and cellulose fibres on thermal, structural, and\n in vitro\n digestion behaviour of wheat starch International Journal of Food Science & Technology DOI 10.1111/ijfs.15387 YÖKSİS SJR Q1 JCR Q2
  11. 2022 Effects of psyllium fiber on\n \n in vitro\n \n digestion and structure of different types of starches Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.11664 YÖKSİS SJR Q1 JCR Q1
  12. 2022 ENHANCED BIOACCESSIBILITY BY EXTRUSION PROCESS AND QUALITY PARAMETERS OF RED PEPPER PULP ADDED EXTRUDATES GIDA DOI 10.15237/gida.GD21131 YÖKSİS
  13. 2021 A review on the food digestion in the digestive tract and the used in vitro models Current Research in Food Science DOI 10.1016/j.crfs.2021.04.004 YÖKSİS SJR Q1 JCR Q1
  14. 2020 Effects of processing on onion skin powder added extrudates JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE DOI 10.1007/s13197-020-04376-8 YÖKSİS SJR Q2 JCR Q3
  15. 2018 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 LWT-FOOD SCIENCE AND TECHNOLOGY DOI 10.1016/j.lwt.2017.12.042 YÖKSİS SJR Q1 JCR Q1
  16. 2017 Changes in functional properties and in vitro bioaccessibilities of β-carotene and lutein after extrusion processing Journal of Food Science and Technology DOI 10.1007/s13197-017-2812-4 YÖKSİS SJR Q2 JCR Q2 OpenAlex 85.3%
  17. 2016 The effect of extrusion on the functional components and in vitro lycopene bioaccessibility of tomato pulp added corn extrudates Food & Function DOI 10.1039/c5fo01185j YÖKSİS SJR Q1 JCR Q1
  18. 2014 Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates International Journal of Food Science Technology DOI 10.1111/ijfs.12341 YÖKSİS SJR Q1 JCR Q2
  19. 2014 A Review on the Relationship Between Food Structure Processing and Bioavailability Critical Reviews in Food Science and Nutrition DOI 10.1080/10408398.2011.619016 YÖKSİS SJR Q1 JCR Q1
  20. 2013 Microwave Frying Compared with Conventional Frying via Numerical Simulation Food and Bioprocess Technology DOI 10.1007/s11947-012-0805-x YÖKSİS SJR Q1 JCR Q1

Akademisyenlere dön