Yayınlar & Eserler

Yayın Ağı
Makaleler 25
Tümü (25)
SCI-E, SSCI, AHCI (21)
SCI-E, SSCI, AHCI, ESCI (21)
Scopus (23)
TRDizin (2)

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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)

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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

21. 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

22. 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

23. 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

24. 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

25. 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 7

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. 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)

4. Yemeklik Bitkisel Yağların D Vitamini ile Zenginleştirilmesi

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

5. 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)

6. 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)

7. Clean Label, Natural Emulsifiers

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

37

Yayın (WoS)

21

Yayın (Scopus)

23

Atıf (WoS)

949

H-İndeks (WoS)

12

Atıf (Scopus)

1525

H-İndeks (Scopus)

11

Proje

10

Tez Danışmanlığı

6

Açık Erişim

7
BM Sürdürülebilir Kalkınma Amaçları