Prof. Dr. ÜMRAN UYGUN

Yayın Ağı

Makaleler 13

1. Exploring the role of real food matrices on the behavior and toxicity of polystyrene nanoplastics during digestion simulation

URGUN K., Misirli N. S., Sen B. E., UYGUN Ü., Aueviriyavit S., Pimtong W., et al.

NANOIMPACT , cilt.39, 2025 (SCI-Expanded, Scopus)

2. Investigation of Phenolic Composition and Antioxidant Capacities in Selected Turkish Indigenous Wheat Varieties

Akram M. U., Uguz A. B., UYGUN Ü., Salantur A., YILMAZ R.

FOOD SCIENCE & NUTRITION , cilt.13, sa.2, 2025 (SCI-Expanded, Scopus)

3. Bioactive compounds in lipids of selected wheat genotypes

Akram M. U., YILMAZ R., Salantur A., UYGUN Ü.

International Journal of Food Science and Technology , cilt.58, sa.11, ss.6049-6058, 2023 (SCI-Expanded, Scopus)

4. Modelling thermal degradation of zearalenone in maize bread during baking

Numanoglu E., Yener S., GÖKMEN V., UYGUN Ü., KÖKSEL H.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , cilt.30, sa.3, ss.528-533, 2013 (SCI-Expanded, Scopus)

5. Thermal degradation of deoxynivalenol during maize bread baking

NUMANOGLU E., GÖKMEN V., UYGUN Ü., KÖKSEL H.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , cilt.29, sa.3, ss.423-430, 2012 (SCI-Expanded, Scopus)

6. Stability of Fusarium toxins during traditional Turkish maize bread production

Numanoglu E., UYGUN Ü., KÖKSEL H., Solfrizzo M.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.2, sa.2, ss.84-92, 2010 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

7. Gıda güvenliğini tehdit eden kimyasallar

UYGUN Ü., KÖKSEL H.

Food Safety Magazine , cilt.4, sa.3, ss.56-60, 2010 (Hakemli Dergi)

8. Degradation of organophosphorus pesticides in wheat during cookie processing

UYGUN Ü., Senoz B., Oztuk S., KÖKSEL H.

FOOD CHEMISTRY , cilt.117, sa.2, ss.261-264, 2009 (SCI-Expanded, Scopus)

9. Assessing food additives: the good, the bad and the ugly

Oreopoulou V., Psimouli V., Tsimogiannis D., To Kim Anh T. K. A., NguyenThi Minh Tu N. M. T., UYGUN Ü., et al.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.1, sa.2, ss.101-110, 2009 (SCI-Expanded, Scopus)

10. Dissipation of organophosphorus pesticides in wheat during pasta processing

UYGUN Ü., Senoz B., KÖKSEL H.

FOOD CHEMISTRY , cilt.109, sa.2, ss.355-360, 2008 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

11. Behaviour of some organophosphorus pesticide residues in thyme and stinging nettle tea during infusion process

Ozbey A., Uygun U.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.42, sa.3, ss.380-383, 2007 (SCI-Expanded, Scopus)

12. Behaviour of some organophosphorus pesticide residues in peppermint tea during the infusion process

Ozbey A., Uygun U.

FOOD CHEMISTRY , cilt.104, sa.1, ss.237-241, 2007 (SCI-Expanded, Scopus)

13. Residue levels of malathion and fenitrothion and their metabolites in postharvest treated barley during storage and malting

Uygun U., Ozkara R., Ozbey A., Koksel H.

FOOD CHEMISTRY , cilt.100, sa.3, ss.1165-1169, 2007 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 1

1. Study on bioactive compounds in germinated brown rice cakes produced by pressure drop method

Turan A., Akram M. U., UYGUN Ü.

1st ICC Asia-Pacific Grainns Conference, 21 - 24 Mayıs 2017, (Özet Bildiri)

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

198

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Proje

Tez Danışmanlığı

BM Sürdürülebilir Kalkınma Amaçları

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