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Akademisyen

İPEK BAYRAM

DOKTOR ÖĞRETİM ÜYESİ

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 21
  • Proje 0
  • Kitap 0
  • Bildiri 17
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 16 Q2 4 Q3 0 Q4 0
WoS (JCR) Q1 16 Q2 1 Q3 3 Q4 0
TR Index 1 makale

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

Üst %1 makale 1
Üst %10 makale 6
Ort. yüzdelik 78.6%
Üst %1 payı 4.8%
Üst %10 payı 28.6%

Makaleler

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

Dizin filtreleri

Toplam 21 yayın

Scopus (SJR)
Q1 16 Q2 4 Q3 0 Q4 0
WoS (JCR)
Q1 16 Q2 1 Q3 3 Q4 0
TR Index
1 makale

Makale listesi

  1. 2026 Understanding the Role of Individual Tocopherol Homologues on the Shelf Life of Refined Soybean Oil Journal of Agricultural and Food Chemistry DOI 10.1021/acs.jafc.6c02559 YÖKSİS SJR Q1 JCR Q1 OpenAlex 44.9%
  2. 2025 A machine learning-guided modeling approach to the kinetics of α-tocopherol and myricetin synergism in bulk oil oxidation FOOD CHEMISTRY DOI 10.1016/j.foodchem.2024.141451 YÖKSİS SJR Q1 JCR Q1 OpenAlex 90.0%
  3. 2025 Oxidized Polyunsaturated Fatty Acid Promotes Colitis and Colitis-Associated Tumorigenesis in Mice JOURNAL OF CROHNS & COLITIS DOI 10.1093/ecco-jcc/jjae148 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.4%
  4. 2025 Quantitative Analysis of Tocopherol Degradation and Radical Scavenging Activity During Lipid Oxidation in Bulk Soybean and Corn Oils JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY DOI 10.1002/aocs.70006 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 93.5%
  5. 2025 Impact of Food Service Cooking on the Yield and Fat Content of Commercial Ground Meats and a Plant-Based Meat Substitute JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY DOI 10.1002/aocs.12969 YÖKSİS SJR Q2 JCR Q3 OpenAlex 64.8%
  6. 2025 Machine Learning Identifies a Parsimonious Differential Equation for Myricetin Degradation from Scarce Data FOODS DOI 10.3390/foods14122135 YÖKSİS SJR Q1 JCR Q1 OpenAlex 65.8%
  7. 2025 Influence of Antioxidant Concentration, Temperature, and Saturated Lipid Content on α-Tocopherol Stability in Oil Blends International Journal of Agriculture Environment and Food Sciences DOI 10.31015/2025.4.30 YÖKSİS TR Index OpenAlex 54.6%
  8. 2024 A Strategy to Minimize the Chlorophyll Content in the Phenolic Extract of Sugar Beet Leaves: Can this Extract Work as a Natural Antioxidant in Vegetable Oils? FOOD AND BIOPROCESS TECHNOLOGY DOI 10.1007/s11947-024-03601-y YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.2%
  9. 2024 Mathematical Modeling of Alpha-Tocopherol Early Degradation Kinetics to Predict the Shelf-Life of Bulk Oils JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY DOI 10.1021/acs.jafc.3c08272 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.2%
  10. 2024 Antioxidant and prooxidant activity of acid-hydrolyzed phenolic extracts of sugar beet leaves in oil-in-water emulsions JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY DOI 10.1002/aocs.12891 YÖKSİS SJR Q2 JCR Q2 OpenAlex 83.2%
  11. 2024 Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions FOOD RESEARCH INTERNATIONAL DOI 10.1016/j.foodres.2024.114452 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.5%
  12. 2024 Advancing microalgal applications: Process optimization and functional integration of lyophilized Spirulina biomass in formation of protein-enriched cheddar-type cheese FUTURE FOODS DOI 10.1016/j.fufo.2024.100486 YÖKSİS SJR Q1 JCR Q1 OpenAlex 39.7%
  13. 2023 Synergistic Mechanisms of Interactions between Myricetin or Taxifolin with α-Tocopherol in Oil-in-Water Emulsions JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY DOI 10.1021/acs.jafc.3c01226 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.5%
  14. 2023 Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation TRENDS IN FOOD SCIENCE & TECHNOLOGY DOI 10.1016/j.tifs.2023.02.003 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.9%
  15. 2023 Oxidative stability of emulsions made with self-extracted oil from euryhaline microalgae Spirulina and Scenedesmus ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS DOI 10.1016/j.algal.2023.103280 YÖKSİS SJR Q1 JCR Q1 OpenAlex 55.0%
  16. 2023 Analysis of the mechanism of antioxidant synergism between α-tocopherol and myricetin in bulk oil JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY DOI 10.1002/aocs.12792 YÖKSİS SJR Q2 JCR Q3 OpenAlex 84.8%
  17. 2022 Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants FOOD CHEMISTRY DOI 10.1016/j.foodchem.2021.130726 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.1%
  18. 2022 Enzymatic Modification of Lecithin for Improved Antioxidant Activity in Combination with Tocopherol in Emulsions and Bulk Oil JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY DOI 10.1021/acs.jafc.2c05182 YÖKSİS SJR Q1 JCR Q1 OpenAlex 66.6%
  19. 2021 Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH FOOD HYDROCOLLOIDS DOI 10.1016/j.foodhyd.2020.106214 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.4%
  20. 2021 Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation FOOD HYDROCOLLOIDS DOI 10.1016/j.foodhyd.2020.106238 YÖKSİS SJR Q1 JCR Q1 OpenAlex 79.2%

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