Yayınlar & Eserler

Yayın Ağı
Makaleler 31
Tümü (31)
SCI-E, SSCI, AHCI (27)
SCI-E, SSCI, AHCI, ESCI (28)
Scopus (28)
TRDizin (2)

1. Changes in 3-chloro-1,2-propanediol and glycidyl esters content during post-bleaching of palm olein

Sahiner B. E., AKPINAR UZUN M., BONACINA C. E., TEKİN A.
Food Additives and Contaminants - Part A , 2026 (SCI-Expanded, Scopus) identifier identifier identifier identifier

2. Food emulsion characteristics influence the release and absorption of 3-chloropropane-1,2-diol esters

Akpinar A. N., Sahin S. S., Moran B., TEKİN A., BONACINA C. E.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association , cilt.207, ss.115858, 2026 (SCI-Expanded, Scopus) identifier identifier identifier

3. Evaluation of salami packed under different packaging materials

Bonacina C. E., Leni G., Giombelli A., Principato L., Galli R., Negrini C., et al.
Meat Science , cilt.228, 2025 (SCI-Expanded, Scopus) identifier identifier identifier

4. Assessment of More Sustainable Packaging Solutions for Sliced Cooked Ham and Mortadella: A Study on Physicochemical Properties and Microbial Quality

Leni G., Bonacina C. E., Principato L., Galli R., Negrini C., Dallolio G., et al.
Journal of food science , cilt.90, sa.10, 2025 (SCI-Expanded, Scopus) identifier identifier identifier

5. Replacing animal fats with plant-based lipids: challenges and opportunities

Gumus-Bonacina C. E., Mcclements D. J., Decker E. A.
Current Opinion in Food Science , cilt.58, 2024 (SCI-Expanded, Scopus) identifier identifier

6. Improving the stability of olive leaf extract through nanophytosomal encapsulation: optimization of the preparation conditions, characterization and evaluation of the release kinetics

Keskin S. M., BASTIOĞLU A. Z., Sirinyildiz D. D., BONACINA C. E., YORULMAZ A.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.18, sa.1, ss.299-312, 2024 (SCI-Expanded, Scopus) identifier identifier

7. A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits

Cakmak H., Ilyasoglu-Buyukkestelli H., Sogut E., Ozyurt V. H., Gumus-Bonacina C. E., Simsek S.
Food Hydrocolloids for Health , cilt.3, 2023 (Scopus) identifier identifier

8. Infrared spectroscopy-based rapid determination of adulteration in commercial sheep's milk cheese via n-hexane and ethanolic extraction

Menevseoglu A., Gumus-Bonacina C. E., Gunes N., AYVAZ H., Dogan M. A.
International Dairy Journal , cilt.138, 2023 (SCI-Expanded, Scopus) identifier identifier

9. Oxidative stability of high oleic palm and hazelnut skin oil blends

AKPINAR M., Bauer Estrada K., TEKİN A., Quintanilla-Carvajal M. X., BONACINA C. E.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.99, sa.12, ss.1127-1135, 2022 (SCI-Expanded, Scopus) identifier identifier

10. Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems

Thanh Phuong Vu T. P. V., BONACINA C. E., Corradini M. G., He L., McClements D. J., Decker E. A.
ANTIOXIDANTS , cilt.11, sa.11, 2022 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

11. Formation and physical stability of hazelnut oil nanoemulsions: Comparison of a synthetic surfactant and a natural emulsifier

Sahin S. S., Akpinar A. N., BONACINA C. E.
JOURNAL OF SURFACTANTS AND DETERGENTS , cilt.25, sa.6, ss.799-811, 2022 (SCI-Expanded, Scopus) identifier identifier

12. Separation of squalene from olive oil deodorizer distillate using short-path molecular distillation

Cetinbas S., Gumus-Bonacina C. E., TEKİN A.
JAOCS, Journal of the American Oil Chemists' Society , cilt.99, sa.2, ss.175-179, 2022 (SCI-Expanded, Scopus) identifier identifier

13. YEŞİL ÇAY EKSTRAKTININ AYÇİÇEK, SOYA VE FINDIK YAĞINDA DOĞAL ANTİOKSİDAN OLARAK KULLANIMININ OKSİDATİF STABİLİTE ÜZERİNE ETKİSİNİN KİNETİK VE TERMODİNAMİK ÇALIŞMALARLA DEĞERLENDİRİLMESİ

BONACINA C. E.
GIDA , cilt.47, sa.3, ss.502-517, 2022 (TRDizin)

14. Formation and Physical Stability of Hazelnut Oil Nanoemulsions.

Sahin S. S., Akpinar A. N., TEKİN A., Gumus C. E.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.98, ss.161, 2021 (SCI-Expanded, Scopus) identifier

15. Evaluation of Vibrational Spectroscopy Techniques (NIR, MIR, Raman) Combined with Chemometrics in Detecting Adulteration of Essential Oils.

Menevseoglu A., Gumus C. E.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.98, ss.19, 2021 (SCI-Expanded, Scopus) identifier

16. Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content

BONACINA C. E., Decker E. A.
FOODS , cilt.10, sa.4, 2021 (SCI-Expanded, Scopus) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

17. Yogurts supplemented with lipid emulsions rich in omega-3 fatty acids: New insights into the fortification, microencapsulation, quality properties, and health-promoting effects

Gumus C. E., Gharibzahedi S. M. T.
Trends in Food Science and Technology , cilt.110, ss.267-279, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

18. In vitro digestion of edible nanostructured lipid carriers: Impact of a Candelilla wax gelator on performance

Sislioglu K., Gumus C. E., Koo C. K. W., KARABULUT İ., McClements D. J.
Food Research International , cilt.140, 2021 (SCI-Expanded, Scopus) identifier identifier identifier

19. The effect of strain and spatial Bi distribution on the band alignment of GaAsBi single quantum well structure

Gunes M., DÖNMEZ Ö., BONACINA C. E., Erol A., Alghamdi H., Alhassan S., et al.
PHYSICA B-CONDENSED MATTER , cilt.602, 2021 (SCI-Expanded, Scopus) identifier identifier

20. 3D Food Printing With Improved Functional Properties: A Review

Çakmak H., Gümüş C. E.
International Journal of 3D Printing Technologies and Digital Industry , cilt.4, sa.2, ss.178-192, 2020 (TRDizin) Creative Commons License identifier

21. Plant-based proteins: An alternative to synthetic emulsifiers

BONACINA C. E.
International News on Fats, Oils and Related Materials , cilt.29, sa.5, ss.14-16, 2018 (Scopus) identifier

22. The Efficacy of Nanoemulsion-Based Delivery to Improve Vitamin D Absorption: Comparison of In Vitro and In Vivo Studies

Kadappan A. S., Guo C., Gumus C. E., Bessey A., Wood R. J., McClements D. J., et al.
Molecular Nutrition and Food Research , cilt.62, sa.4, 2018 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

23. Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins

Gumus C. E., Decker E. A., McClements D. J.
Food Research International , cilt.100, ss.175-185, 2017 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

24. Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil

Walker R. M., Gumus C. E., Decker E. A., McClements D. J.
Journal of Food Engineering , cilt.211, ss.60-68, 2017 (SCI-Expanded, Scopus) identifier identifier

25. Gastrointestinal fate of emulsion-based ω-3 oil delivery systems stabilized by plant proteins: Lentil, pea, and faba bean proteins

Gumus C. E., Decker E. A., McClements D. J.
Journal of Food Engineering , cilt.207, ss.90-98, 2017 (SCI-Expanded, Scopus) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

26. Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins

Gumus C. E., Decker E. A., McClements D. J.
Food Biophysics , cilt.12, sa.2, ss.186-197, 2017 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

27. Differentiation of Mechanically and Chemically Extracted Hazelnut Oils Based on their Sterol and Wax Profiles

Gumus C. E., YORULMAZ A., TEKİN A.
JAOCS, Journal of the American Oil Chemists' Society , cilt.93, sa.12, ss.1625-1635, 2016 (SCI-Expanded, Scopus) identifier identifier

28. Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate

Gumus C. E., Davidov-Pardo G., McClements D. J.
Food Hydrocolloids , cilt.60, ss.38-49, 2016 (SCI-Expanded, Scopus) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

29. Legume proteins as alternative emulsifiers to encapsulate omega-3 oils

Gumus C. E., McClements D.
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY , cilt.252, 2016 (SCI-Expanded) identifier

30. Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

McClements D. J., Gumus C. E.
Advances in Colloid and Interface Science , cilt.234, ss.3-26, 2016 (SCI-Expanded, Scopus) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

31. Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability

Davidov-Pardo G., Gumus C. E., McClements D. J.
Food Chemistry , cilt.196, ss.821-827, 2016 (SCI-Expanded, Scopus) identifier identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 10

1. MONITORING QUALITY PARAMETERS, 3-CHLORO-1,2-PROPANEDIOL (3-MCPD) AND GLYCIDYL ESTERS (GE) DURING BLEACHING WITH DIFFERENT TYPES OF BLEACHING EARTHS

Şahiner B. E., Akpınar Uzun M., Bonacına C. E., Tekin A.
19th Euro Fed Lipid Congress and Expo, Poznan, Polonya, 17 - 20 Eylül 2023, ss.1-2, (Özet Bildiri)

2. Çemen Otu Tohumu Müsilajının Fonksiyonel Özellikleri ve Potansiyel Uygulamaları

DERE S., ULUTAŞ F. N., BONACINA C. E.
Türkiye 14. Gıda Kongresi, 19 - 21 Ekim 2022, (Özet Bildiri)

3. Oxidative stability of high oleic palm and hazelnut skin oil blends

Akpınar M., Estrada K. B., Tekin A., Quıntanılla-Carjaval M. X., Bonacina C. E.
4th International Symposium on Lipid Oxidation and Antioxidants, Vigo, İspanya, 23 Mayıs 2022, ss.1-2, (Özet Bildiri)

4. Evaluation of Vibrational Spectroscopy Techniques (NIR, MIR, Raman) combined with Chemometrics in Detecting Adulteration of Essential Oils

MENEVŞEOĞLU A., GÜMÜŞ C. E.
2021 AOCS Annual Meeting & Expo, 3 - 14 Mayıs 2021, (Özet Bildiri)

5. Yemeklik Bitkisel Yağların D Vitamini ile Zenginleştirilmesi

GÜMÜŞ C. E.
Türkiye 13. Gıda Kongresi, Türkiye, 21 - 23 Ekim 2020, (Özet Bildiri)

6. Potential of Emulsion-based Delivery Systems to Enhance Vitamin D Bioavailability

GÜMÜŞ C. E., ULUATA S.
14th Euro Fed Lipid Congress and Expo, 20 - 23 Ekim 2019, (Özet Bildiri)

7. Influence of Legume Proteins on the Lipid Oxidation of Omega-3 Emulsions

GÜMÜŞ C. E., Decker E. A., McClements D. J.
2017 AOCS Annual Meeting, 30 Nisan - 03 Mayıs 2017, (Özet Bildiri)

8. Clean Label, Natural Emulsifiers

GÜMÜŞ C. E., McClements D. J.
2017 AOCS Annual Meeting, 30 Nisan - 03 Mayıs 2017, (Özet Bildiri)

9. Influence of legume proteins on the gastrointestinal digestion of omega-3 emulsions

Gumus C. E., McClements D.
253rd National Meeting of the American-Chemical-Society (ACS) on Advanced Materials, Technologies, Systems, and Processes, San-Francisco, Kostarika, 2 - 06 Nisan 2017, cilt.253, (Özet Bildiri) identifier

10. The efficacy of nano-emulsification to improve vitamin D bioaccessibility

Kadappan A. S., Gumus C. E., Bessey A., McClements D. J., Wood R. J., Liu Z.
Experimental Biology (EB) Annual Meeting, Illinois, Amerika Birleşik Devletleri, 22 - 26 Nisan 2017, cilt.31, (Özet Bildiri) identifier
Kitaplar 4

1. FATS AND OILS TECHNOLOGY

Bonacına C. E., Tekin A.
FOOD - Science, Technology and Engineering, Ertan Anlı; Pınar Şanlıbaba, Editör, Nobel Yayınevi, Ankara, ss.533-556, 2022

2. HAM YAĞ ELDE ETME YÖNTEMLERİ

BONACINA C. E.
ENDÜSTRİYEL GIDA ÜRETİM TEKNİKLERİ, DOÇ. DR. PINAR ŞANLIBABA, DR. YALÇIN GÜLER, Editör, NOBEL AKADEMİK YAYINCILIK, Ankara, ss.506-521, 2022

3. Gıda ve Sürdürülebilirlik

BONACINA C. E.
Gıda Felsefesi , Doğan, Murat, Editör, Nobel Akademik Yayıncılık, Ankara, ss.141-158, 2021

4. Hazelnut Oil Chemistry and Technology

BONACINA C. E., TEKİN A.
Oil Crops: Growth, Uses, and Toxicity, de Jesús Perea Flores, María; Camacho Diaz, Brenda Hildeliza; Quintanilla Carvajal, María Ximena, Editör, Nova Science Publishers, ss.147-174, 2021
Metrikler

Yayın

46

Yayın (WoS)

30

Yayın (Scopus)

28

Atıf (WoS)

1627

H-İndeks (WoS)

13

Atıf (Scopus)

1864

H-İndeks (Scopus)

13

Proje

10

Tez Danışmanlığı

6

Açık Erişim

7
BM Sürdürülebilir Kalkınma Amaçları