Sedef Nehir EL

Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Bilimleri Anabilim Dalı

Araştırma alanları: Mühendislik ve Teknoloji, Gıda Mühendisliği, Gıda Bilimleri, Beslenme ve Dietetik, Gıda Biyokimyası, Gıda Kimyası, Diğer, Sağlık Bilimleri, Temel Bilimler, Tarımsal Bilimler

Yayınlar

Collaborative studies on in vitro digestibility of dietary proteins based on the INFOGEST Quant protocol: toward international standardization (2026)
The use of cricket powder in enriching bakery snack: protein digestibility, Maillard reaction products, and bioactive properties (2026)
Bioactivity properties of fermented beverage made from various fruits after in vitro gastrointestinal digestion (2026)
Tavuk ve Karides Tropomiyozin Proteini: Ultrases ve Maillard Reaksiyonunun Etkisi (2026)
Digestion-driven transformation of Maillard reaction products and bioactivity in cricket-enriched granola (2026)
Tavuk ve Karides Tropomiyozin Proteini: Ultrases ve Maillard Reaksiyonunun Etkisi (2026)
BAŞ AKSOY AYŞEN,EL SEDEF NEHİR, YENEBİLİR BÖCEKLERDE PROTEİN KALİTESİ. (2025)
Starch digestion: A comprehensive update on the underlying modulation mechanisms and its in vitro assessment methodologies (2025)
Gıda Tasarımında Gıda Matriksi ve Sindirim Etkisi (2025)
Evaluation of bioactivities of olive oil mill wastewater and jujube vinegars (2025)
The release of encapsulated phenolics following different in vitro digestion methods (2025)
Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research network (2025)
The release of encapsulated phenolics following different in vitro digestion methods (2025)
EL SEDEF NEHİR, DESIGNED DIGESTIBILITY OF OLEOGEL STRUCTURES. (2025)
Pekdemir, G.; El, S. N. ALTERNATİF PROTEİN KAYNAKLARININ ENDÜSTRİLEŞMESİNDE AŞILMASI GEREKEN ZORLUKLAR (2025)
Çoşkunışık, O.; El, S. N. BCM-7: Formation and Effects on Health (2025)
Peksever, D.; El, S. n. ULTRA İŞLENMİŞ GIDALAR: GIDA İŞLEME VE FORMÜLASYON DEĞERLENDİRMESİ (2025)
The use of cricket powder in enriching bakery snack: protein digestibility, Maillard reaction products, and bioactive properties (2025)
BİYOAKTİF PEPTİT KAYNAĞI OLARAK YENİLEBİLİR BÖCEKLER (2024)
EXPLORING THE NUTRITIONAL AND HEALTH EFFECTS OF SUMAC: A FLAVORFUL SPICE WITH REMARKABLE BENEFITS (2024)
EFFECTS OF IGF-I ON HUMAN HEALTH (2024)
A cross-sectional study of the willingness to consume insects in a culture without entomophagy (2024)
Sumac-Marinated Beef (Longissimus thoracis et lumborum): Bioaccessibility of Hydroxymethylfurfural, Protein, and Phenolic Compounds and Antioxidant Capacity After In Vitro Digestion (2024)
Assessment of the in vitro digestibility of formulated snacks enriched with bioactive ingredients (2024)
The Food System with Optimum Nutrition Vision. (2024)
Böcek Bazlı Protein Kaynakları (2024)
Bitkisel Proteinlerin Sindirilirliğini Artırmada Yeni Yaklaşımlar (2024)
Sumac-Marinated Beef (Longissimus thoracis et lumborum): Bioaccessibility of Hydroxymethylfurfural, Protein, and Phenolic Compounds and Antioxidant Capacity After In Vitro Digestion (2024)
In vitro digestibility of plant-based protein foods and ingredients using the INFOGEST workflow vs standardized values in growing pigs. (2023)
A multi-centre peptidomics investigation of food digesta: current state of the art in mass spectrometry analysis and data visualisation (2023)
Microalge as sustainable, functional food sources from past to present. (2023)
New generation of plant-based foods (2023)
Nutritional value, health impact and consumer acceptance of plant-based meat alternatives (2023)
Sürdürülebilir beslenme dönüşümü için yenilikçi yaklaşımlar (2023)
Cereal-based fermented synbiotic instant powders: a dessert practice (2023)
Sourdough Fermentation as a Way to Improve Health Benefits and the Sensory Properties of Bakery Products. (2023)
Sürdürülebilir Beslenme ve Gıda Endüstrisi (2023)
Enzymatic cell disruption of the microalgae Chlorella sorokiniana. Microalgae for the foods and feeds of the future final conference, Insights into microalgae value chain & alternative proteins.13-14 September 2023, Comet- Louise, Brussels (Abstract , poster presentation). (2023)
Zeytinyağı Üretim Atıklarının Biyolojik Aktiviteleri ve Gıdalarda Kullanım Potansiyeli (2022)
Nutritional evaluation of biscuits enriched with cricket flour (Acheta domesticus) (2022)
El, S.N. Sürdürülebilir Gıda Sistemlerinde Optimum Beslenme Yaklaşımı. (2022)
Standardization of in vitro digestibility and DIAAS method based on the static INFOGEST protocol (2022)
Karabıyıkoğlu, M., El, S. N. 2022. Sürdürülebilir Protein Kaynakları Olarak Mikroalgler (2022)
Sürdürülebilir Gıda Sistemlerinde Optimum Beslenme Yaklaşımı (2022)
A multi-center peptidomic investigation of simulated gastrointestinal food digestion (2022)
SÜT, İNSÜLİN BENZERİ BÜYÜME FAKTÖRÜ (IGF-1) ve SAĞLIK (2022)
Sürdürülebilir Protein Kaynakları: Bitki, Böcek, Yapay Et ve Tek Hücre Proteinleri, (2021)
SÜRDÜRÜLEBİLİR PROTEİN KAYNAĞI OLARAK YENİLEBİLİR BÖCEKLERİN BESLEYİCİ ÖZELLİKLERİ ve TÜKETİCİ KABULÜ (2021)
NUTRITIONAL PROPERTIES AND HEALTH BENEFITS OF JUJUBE FRUIT (2021)
Geleceğin Protein Kaynağı: Yenilebilir Böcekler (2021)
Eating Habits and Lifestyle Changes Among Turkish Population During Covid-19 Pandemic Period (2021)
Enhancing sweetness using double emulsion technology to reduce sugar content in food formulations (2021)
INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies (2021)
SÜRDÜRÜLEBİLİR PROTEİN KAYNAĞI OLARAK YENİLEBİLİR BÖCEKLERİN BESLEYİCİ ÖZELLİKLERİ ve TÜKETİCİ KABULÜ (2021)
GIDALARIN BESLEYİCİLİK ÖZELLİKLERİNİ DEĞERLENDİREN İNDEKSLER (2021)
Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon on α-amylase, α-glucosidase and lipase (2020)
OPTİMUM BESLENMEDE SAĞLIKLI ATIŞTIRMALIKLARIN YERİ (2019)
Selective Factors Among the Green Technologies for Extraction of Bioactive Compounds (2019)
Healthy Protein Snacks for School Canteens (2019)
A Review of Factors Affecting Anthocyanin Bioavailability: Possible Implications for the Inter-Individual Variability (2019)
β-Carotene in the human body: metabolic bioactivation pathways – from digestion to tissue distribution and excretion (2019)
Effect of Food on Oral Drug Absorption and Bioavailability (2019)
Functional foods: The perspective of drug interactions. Advanced spectroscopic analytical methods and new technologies in drug delivery. (2019)
Development and characterization of double emulsion to encapsulate iron (2019)
Improving Lutein Bioavailability by Nanotechnology Applications (2018)
Double emulsion for anthocyanins delivery: Fabrication and in vitro digestion behavior (2018)
Occurrence of targeted nutrients and potentially bioactive compounds during in vitro digestion of wheat spaghetti (2018)
Bioaccessibility and inhibitory effects on digestive enzymes of carnosic acid in sage and rosemary (2018)
Technological Processes Effects on the Allergenicity of Food Proteins: Gaps and Future Needs (2018)
Possible health risks of nanotechnology in food industry (2018)
Comparison of in vitro anti-diabetic activities of biscuits and biscuits enriched with anthocyanin and docosahexaenoic acid (2018)
Preparation and characterization of double emulsions for saltiness enhancement by inhomogeneous spatial distribution of sodium chloride (2018)
Assessing digestive enzymes inhibitory properties of anthocyanins and procyanidins from some foods. (2018)
ß-Carotene in Humans – Metabolic Pathway & Bioactivation - from Digestion to Tissue Distribution & Excretion (2018)
Possible health risks of nanotechnology in the food industry (2018)
Comparison of in vitro anti-diabetic activities of biscuits enriched with anthocyanin and docosahexaenoic acid. (2018)
Double emulsion for anthocyanins delivery: fabrication and in vitro behavior (2018)
Deactivation of allergens in some foods using ultrasound. (2018)
Bioaccessibility and inhibitory effects on digestive enzymes of carnosic acid in sage and rosemary. (2018)
Monitoring molecular composition and digestibility of ripened bresaola through a combined foodomics approach (2018)
Occurrence of targeted nutrients and potentially bioactive compounds during in vitro digestion of wheat spaghetti. (2018)
Protein hydrolyses and bioactivies of the resultant peptides of goat milk and kefir during in vitro digestion (2017)
Üç Boyutlu (3D) Yazıcı Teknolojisi ile Gıda Üretimine Genel Bakış (2017)
Food Industry and Food Allergens (2017)
Protein and lipid digestion kinetics of Turkish type cheeses: using pH-stat and the INFOGEST protocol (2017)
Protein hydrolyses and bioactivities of the resultant peptides of goat milk and kefir during in vitro digestion. 4-6 April 2017. (2017)
Encapsulation systems for delivery of anthocyanins for food enrichment applications (2017)
Designed water/oil/water emulsion to reduce salt: a food application (2017)
Designed water/oil/water emulsion to reduce salt: a food application (2017)
Potential inhibitory activity of in vitro-digested spaghetti against alfa-amylase and amyloglucosidase (2017)
Sağlıklı atıştırmalık: çıtır gevrek et (2017)
Healthier biscuits formulated with functional ingredients: in vitro digestion using pH-stat and the INFOGEST protocol (2017)
1 marinasyon karışımı: 3 kullanım. İzmir, Türkiye, 25 Mayıs 2017. (2017)
Effects of food processing and food matrix on nutritional biomarkers (2017)
In vitro alfa-amylase inhibition and alfa-glucosidase inhibition activities of biscuit enriched with anthocyanin and docosahexaenoic acid (2017)
Sağlıklı atıştırmalık: Çıtır gevrek et. İzmir, Türkiye, 25 Mayıs 2017. (2017)
Bioaccessibility of anthocyanins in biscuits enriched with anthocyanins and effect of storage on anthocyanins content (2017)
TÜKETİCİNİN BESLENMESİNDEKİ ÇEŞİTLİLİĞİN ARTTIRILMASINA YÖNELİK DİJİTAL BİR PROJE: NutriWatch (2017)
In vitro ?-amylase inhibition and ?-glucosidase inhibition activities of biscuit enriched with anthocyanin and docosahexaenoic acid. (2017)
Effect of glycosylation on the allergenicity of invertebrate tropomyosin (2017)

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