Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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) identifier identifier

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) identifier identifier

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) identifier identifier

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) Creative Commons License identifier identifier identifier

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) identifier identifier

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) identifier identifier

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) Sürdürülebilir Kalkınma identifier identifier

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) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

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) identifier identifier identifier

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) identifier identifier

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) Creative Commons License identifier identifier identifier

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) identifier identifier

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) Sürdürülebilir Kalkınma identifier identifier identifier

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) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

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) Sürdürülebilir Kalkınma identifier identifier

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) identifier identifier

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) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

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) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

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) identifier identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

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

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 (Hakemli Dergi)

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 (Hakemli Dergi) Creative Commons License

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

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

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

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

Yemeklik Bitkisel Yağların D Vitamini ile Zenginleştirilmesi

GÜMÜŞ C. E.
Türkiye 13. Gıda Kongresi, Türkiye, 21 - 23 Ekim 2020

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

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

Clean Label, Natural Emulsifiers

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

Kitap & Kitap Bölümleri

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

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

Gıda ve Sürdürülebilirlik

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

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

35

Atıf (WoS)

878

H-İndeks (WoS)

9

Atıf (Scopus)

961

H-İndeks (Scopus)

9

Proje

4

Tez Danışmanlığı

4

Açık Erişim

7
BM Sürdürülebilir Kalkınma Amaçları