Sibel KARAKAYA
Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Bilimleri Anabilim Dalı
Research areas: Engineering and Technology, Food Engineering, Food Science, Health Sciences, Natural Sciences, Nutrition and Dietetics, Agricultural Sciences, Agriculture, Other, Chemistry
Publications
- Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies (2026)
- Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps (2026)
- Collaborative studies on in vitro digestibility of dietary proteins based on the INFOGEST Quant protocol: toward international standardization (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)
- Tavuk ve Karides Tropomiyozin Proteini: Ultrases ve Maillard Reaksiyonunun Etkisi (2026)
- Beneficial Effects of Boiled and Fermented Wild Edible Plants Belonging to the Mediterranean Region (2025)
- Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research network (2025)
- A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps (2025)
- Vitamins formed by microorganisms in fermented foods: effects on human vitamin status—a systematic narrative review (2025)
- Effect of food matrix and human gastrointestinal conditions on the in vitro protein hydrolysis of lentil proteins (2025)
- Starch digestion: A comprehensive update on the underlying modulation mechanisms and its in vitro assessment methodologies (2025)
- Unveiling the Potential of EU PDO Registered Malatya Apricot (Prunus armeniaca L.): Compositional, Functional, Nutritional, and Economic Aspects (2025)
- Precision Nutrition (2025)
- New Trends in the Food Industry and Nutrition (2024)
- Health benefits and risks of fermented foods—the PIMENTO initiative (2024)
- Health benefits and risks of fermented foods-the PIMENTO initiative (2024)
- Artificial intelligence, food industry and nutrition (2024)
- Effect of ultrasound and marination on functional and sensory properties, protein profiles and bioaccessibility of amino acids in turkey meat (2024)
- Health benefits and risks of fermented foods—the PIMENTO initiative (2024)
- Effect of in vitro Digestion and Ultrafiltration on the Bioactive Properties of Unfermented and Fermented Spirulina Products (2023)
- Sourdough Fermentation as a Way to Improve Health Benefits and the Sensory Properties of Bakery Products. (2023)
- İşlenmiş Gıdalar: Beslenme Açısından Fayda ve Riskler (2023)
- Popüler Diyetler: Kilo Kontrolü ve Kardiyovaskular Risk (2023)
- Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and β-glucan release after in vitro digestion in oat-based products (2023)
- Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and β-glucan release after in vitro digestion in oat-based products (2023)
- Evaluation of Protein Profiles, Bioactivity, Allergenicity and Toxicity of Peptides Generated After in silico Digestion of Common Wheat and Einkorn Wheat (2023)
- Propolis and the Immune System (2022)
- Standardization of in vitro digestibility and DIAAS method based on the static INFOGEST protocol (2022)
- Bioactivity of fermented Spirulina protein hydrolysate fractions and in vitro digestion products (2022)
- SÜT, İNSÜLİN BENZERİ BÜYÜME FAKTÖRÜ (IGF-1) ve SAĞLIK (2022)
- Propolis and the immune system (2022)
- Pulses as Sustainable Protein Sources: Benefits, Drawbacks, and Gaps (2022)
- The behavior of apricot kernel oil body and proteins during in vitro gastric and intestinal digestion (2022)
- ENHANCED BIOACCESSIBILITY BY EXTRUSION PROCESS AND QUALITY PARAMETERS OF RED PEPPER PULP ADDED EXTRUDATES (2022)
- Effect of ultrasound treatment on functional and sensorial properties, and protein profiles of turkey meat (2021)
- Health Benefits of Some Traditionally Consumed Mediterranean Greens (2021)
- ENHANCED BIOACCESSIBILITY BY EXTRUSION PROCESS AND QUALITY PARAMETERS OF RED PEPPER PULP ADDED EXTRUDATES (2021)
- The use of legumes in infant formulations and the determination of the protein digestibility in the infant static in vitro digestion model (2021)
- Food Trends and Popular Nutrition Recommendations: Myths and Facts (2021)
- Eating Habits and Lifestyle Changes Among Turkish Population During Covid-19 Pandemic Period (2021)
- Comparison of some functional properties and protein profiles of different protein sources with egg components (2021)
- GIDALARIN BESLEYİCİLİK ÖZELLİKLERİNİ DEĞERLENDİREN İNDEKSLER (2021)
- New applications of advanced instrumental techniques for the characterization of food allergenic proteins (2021)
- Anti-Inflammatory Effect of Crude Momordica charantia L. Extract on 2,4,6-Trinitrobenzene Sulfonic Acid-Induced Colitis Model in Rat and the Bioaccessibility of its Carotenoid Content (2020)
- Evaluation of Protein Profiles, Bioactivity, Allergenicity and Toxicity of Peptides Generated After in silico Digestion of Common Wheat and Einkorn Wheat (2020)
- Effects of processing on onion skin powder added extrudates (2020)
- Influence of the addition of chia seeds and germinated seeds and sprouts on the nutritional and beneficial properties of yogurt (2020)
- Tavuk yan ürünlerinin sağlık üzerine olumlu etkileri olan biyoaktif peptitlerin eldesinde değerlendirilmesi, (2019)
- Modern Wheat and Ancient Wheat: Are Their Effects on Health Different? (2019)
- Chia tohumu eklenen yoğurtların in vitro sindirim sonrası protein ve yağ asidi profillerinin değerledirilmesi, (2019)
- Protein profiles of yogurt containing chia seeds after in vitro digestion (2019)
- INFOGEST static in vitro simulation of gastrointestinal food digestion (2019)
- Comparison of in vitro anti-diabetic activities of biscuits and biscuits enriched with anthocyanin and docosahexaenoic acid (2018)
- Technological Processes Effects on the Allergenicity of Food Proteins: Gaps and Future Needs (2018)
- Anti-inflammatory effect of Momordica Charantia L. onTNBS-induced experimental colitis in rats (2018)
- Possible health risks of nanotechnology in food industry (2018)
- Possible health risks of nanotechnology in the food industry (2018)
- Double emulsion for anthocyanins delivery: Fabrication and in vitro digestion behavior (2018)
- Double emulsion for anthocyanins delivery: fabrication and in vitro behavior (2018)
- Akdeniz Diyeti, Melatonin ve Sağlık (2018)
- Comparison of in vitro anti-diabetic activities of biscuits enriched with anthocyanin and docosahexaenoic acid. (2018)
- High Pressure Processing and Food Allergens (2018)
- Deactivation of allergens in some foods using ultrasound. (2018)
- Akdeniz Diyeti Melatonin ve Sağlık (2018)
- Encapsulation systems for delivery of anthocyanins for food enrichment applications (2017)
- Protein hydrolyses and bioactivities of the resultant peptides of goat milk and kefir during in vitro digestion. 4-6 April 2017. (2017)
- Bioaccessibility of anthocyanins in biscuits enriched with anthocyanins and effect of storage on anthocyanins content (2017)
- Effects of interactions with phenolic compounds on the stability of certain allergen proteins (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)
- Protein and lipid digestion kinetics of Turkish type cheeses: using pH-stat and the INFOGEST protocol (2017)
- Effects of excipient foods and food matrix on the carotenoid bioaccessibility. (2017)
- Protein hydrolyses and bioactivies of the resultant peptides of goat milk and kefir during in vitro digestion (2017)
- Food Industry and Food Allergens (2017)
- Sağlıklı atıştırmalık: çıtır gevrek et (2017)
- Sağlıklı atıştırmalık: Çıtır gevrek et. İzmir, Türkiye, 25 Mayıs 2017. (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)
- Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility (2017)
- Changes in functional properties and in vitro bioaccessibilities of β-carotene and lutein after extrusion processing (2017)
- EKSİPİYAN GIDA VE EMÜLSİYONLARIN KAROTENOİD BİYOERİŞİLEBİLİRLİĞİ ÜZERİNE ETKİSİ (2017)
- Characterisation of in vitro gastrointestinal digests from low fat caprine kefir enriched with inulin (2017)
- The relationship between food processing and infantile food allergies (2016)
- Fermente Meyve Suyu (2016)
- The impact of food processing and food matrix on the allergenic properties of foods (2016)
- Antosiyaninle zenginleştirilmiş erişte (2016)
- Health effects of goat milk and kefir after simulated human digestion (2016)
- Anthocyanin contents of enriched bakery products after in vitro digestion and storage (2016)
- Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins (2016)
- Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities (2016)
- Çimlendirilmiş tane ve filizler ile kazeinomakropeptit içeren sebze karışımının sağlık üzerine etkisi (2016)
- In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity (2016)
- Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information (2016)
- The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion (2016)
- Protein hydrolyses degree of goat milk and goat milk kefir during in vitro digestion (2015)
- Comparison of health benefits of goat milk and goat milk kefir before and after in vitro digestion (2015)
- Functional Salad Dressing as an Excipient Food (2015)
- Functional Salad Dressing as an Excipient Food (2015)