Asst. Prof. ARMİN AMANPOUR

Publication Network

Journal articles indexed in SCI, SSCI, and AHCI

Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativus L.) cultivated in Iran, Spain, and Türkiye

Amanpour A., Soltani M., Lipan L., Garcia-Garví J. M., Hernández-García F., Carbonell-Barrachina Á. A., et al.

Journal of the Science of Food and Agriculture , vol.104, no.12, pp.7580-7591, 2024 (SCI-Expanded)

Elucidation of heavy metal content, phenolic profiles, and antioxidant activities of kale (Brassica oleracea L. var. acephala) and arugula (Brassica eruca L.) grown in urban gardens in Istanbul

Amanpour A., Coskun B., Kanmaz H., Turan B. K., Soylu M., Celik F., et al.

Journal of Food Science , vol.89, no.6, pp.3506-3522, 2024 (SCI-Expanded)

Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content

Tsouli Sarhir S., AMANPOUR A., Bouseta A., SELLİ S.

Flavour and Fragrance Journal , vol.37, no.4, pp.243-253, 2022 (SCI-Expanded)

Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry

Sarhir S. T., AMANPOUR A., Bouseta A., SELLİ S.

Journal of Food Composition and Analysis , vol.96, 2021 (SCI-Expanded)

Effect of Nanocomposite Clay/low-density Polyethylene Film on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored with Four Different Packaging Conditions

Bahmani Z., Hosseini S. V., AMANPOUR A.

Journal of Aquatic Food Product Technology , vol.30, no.10, pp.1315-1329, 2021 (SCI-Expanded)

Feeding lambs with silage mixtures of grass, sainfoin and red clover improves meat oxidative stability under high oxidative challenge

Luciano G., Natalello A., Mattioli S., Pauselli M., Sebastiani B., Niderkorn V., et al.

Meat Science , vol.156, pp.59-67, 2019 (SCI-Expanded)

Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Aroma Extract Dilution Analysis (AEDA)

Sarhir S. T., AMANPOUR A., SELLİ S.

Analytical Letters , vol.52, no.13, pp.2077-2091, 2019 (SCI-Expanded)

Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis

Sarhir S. T., AMANPOUR A., Bouseta A., SELLİ S.

Journal of Food Science and Technology , vol.56, no.8, pp.3836-3845, 2019 (SCI-Expanded)

Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil

AMANPOUR A., Vandamme J., POLAT S., Kelebek H., Van Durme J., SELLİ S.

Innovative Food Science and Emerging Technologies , vol.54, pp.123-131, 2019 (SCI-Expanded)

Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis

SEVİNDİK O., AMANPOUR A., Tsouli Sarhir S., Kelebek H., SELLİ S.

European Journal of Lipid Science and Technology , vol.121, no.5, 2019 (SCI-Expanded)

Screening of aroma profiles in Albanian CVS. Kalinjot and Bardhi Tirana olive oils using purge and trap extraction technique

Topi D., AMANPOUR A., Kelebek H., SELLİ S.

Rivista Italiana delle Sostanze Grasse , vol.96, no.2, pp.101-108, 2019 (SCI-Expanded)

GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis

Ozkara K. T., AMANPOUR A., GÜÇLÜ G., Kelebek H., SELLİ S.

Food Analytical Methods , vol.12, no.3, pp.729-741, 2019 (SCI-Expanded)

Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage (Echium amoenum) Herbal Tea

AMANPOUR A., Zannou O., Kelebek H., SELLİ S.

Journal of Agricultural and Food Chemistry , vol.67, no.9, pp.2607-2616, 2019 (SCI-Expanded)

LC-DAD-ESI-MS/MS and GC-MS profiling of phenolic and aroma compounds of high oleic sunflower oil during deep-fat frying

Sonmezdag A. S., Kesen S., AMANPOUR A., GÜÇLÜ G., Kelebek H., SELLİ S.

Journal of Food Processing and Preservation , vol.43, no.3, 2019 (SCI-Expanded)

Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC–MS-Olfactometry

AMANPOUR A., GÜÇLÜ G., Kelebek H., SELLİ S.

Microchemical Journal , vol.145, pp.96-104, 2019 (SCI-Expanded)

LC-DAD-ESI-MS/MS–based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives

AMANPOUR A., Kelebek H., SELLİ S.

Journal of Mass Spectrometry , vol.54, no.3, pp.227-238, 2019 (SCI-Expanded)

Characterization of aroma, aroma-active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives

AMANPOUR A., Kelebek H., SELLİ S.

Journal of the Science of Food and Agriculture , vol.99, no.2, pp.726-740, 2019 (SCI-Expanded)

The most aroma-active compounds in shade-dried aerial parts of basil obtained from Iran and Turkey

Sonmezdag A. S., AMANPOUR A., Kelebek H., SELLİ S.

Industrial Crops and Products , vol.124, pp.692-698, 2018 (SCI-Expanded)

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Kesen S., AMANPOUR A., SELLİ S.

European Journal of Lipid Science and Technology , vol.120, no.10, 2018 (SCI-Expanded)

Characterization of aroma-active compounds in seed extract of black cumin (Nigella sativa L.) by aroma extract dilution analysis

Kesen S., AMANPOUR A., Sarhir S. T., SEVİNDİK O., GÜÇLÜ G., Kelebek H., et al.

Foods , vol.7, no.7, 2018 (SCI-Expanded)

Gas Chromatography-Mass Spectrometry-Olfactometry to Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times

Ben Brahim S., AMANPOUR A., Chtourou F., Kelebek H., SELLİ S., Bouaziz M.

Journal of Agricultural and Food Chemistry , vol.66, no.11, pp.2851-2861, 2018 (SCI-Expanded)

Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique

AMANPOUR A., Kelebek H., SELLİ S.

Journal of Food Measurement and Characterization , vol.11, no.3, pp.1430-1439, 2017 (SCI-Expanded)

Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS-Olfactometry

AMANPOUR A., Kelebek H., Kesen S., SELLİ S.

JAOCS, Journal of the American Oil Chemists' Society , vol.93, no.12, pp.1595-1603, 2016 (SCI-Expanded)

Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee

AMANPOUR A., SELLİ S.

Journal of Food Processing and Preservation , vol.40, no.5, pp.1116-1124, 2016 (SCI-Expanded)

Aroma components of Iranian dried Heracleum persicum fruit (golpar) using solvent-assisted flavour evaporation technique

AMANPOUR A., Kelebek H., SELLİ S.

Journal of Food and Nutrition Research , vol.55, no.2, pp.141-147, 2016 (SCI-Expanded)

GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)

AMANPOUR A., Sonmezdag A., Kelebek H., SELLİ S.

Food Chemistry , vol.182, pp.251-256, 2015 (SCI-Expanded)

Articles Published in Other Journals

A study on the knowledge and attitudes of dietitians and their clients about collagen

AMANPOUR A., KAHRAMAN S., HATİPOĞLU E. T., ÇELİK F.

Food and Health , vol.10, no.3, pp.244-252, 2024 (Peer-Reviewed Journal)

Diyet İnflamatuar İndeksi, İnflamasyon ve Beslenme

Amanpour A.

Türkiye Sağlık Bilimleri ve Araştırmaları Dergisi , vol.5, no.3, pp.59-80, 2022 (Peer-Reviewed Journal)

Colorectal Cancer, Intestinal Microbiota and Nutrition

AMANPOUR A., KAHRAMAN S., KARAKAŞ P. E., ÇELİK F.

Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri ve Araştırmaları dergisi (Online) , vol.4, no.1, pp.50-59, 2022 (Peer-Reviewed Journal)

Blue Light Exposure Effect on Circadian Rhythm and Nutrition

Amanpour A., KAHRAMAN S., ÇINAR B., ÇELİK F.

Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi , vol.8, no.3, pp.566-573, 2021 (Peer-Reviewed Journal)

The Effects of Intimate Partner Violence on Maternal/Fetal Health and Nutrition during Pregnancy and Lactation

Amanpour A., ERTAL E., YILDIZ S. N., ÇELİK F.

Beslenme ve Diyet Dergisi , vol.48, no.3, pp.111-118, 2020 (Peer-Reviewed Journal)

Papers Presented at Peer-Reviewed Scientific Conferences

Aroma Profiling Of Rosemary (Rosmarinus Officinalis) Using Purge And Trap Extraction

Amanpour A.

International Conference on Food, Nutrition and Dietetics, Gastronomy (FONGAR-2018), Antalya, Turkey, 28 - 30 November 2018, pp.28-30, (Full Text)

Books

GLC/HPLC Methods for Saffron (Crocus sativus L.)

Amanpour A.

in: Bioactive Molecules in Food, Jean-Michel Mérillon,Kishan Gopal Ramawat, Editor, Springer, London/Berlin , London, pp.1987-2035, 2019

Fish

Amanpour A.

in: Food Aroma Evolution During Food Processing, Cooking, and Aging, Matteo Bordiga,Leo M.L. Nollet, Editor, The Analytic Taylor and Francis Group, Florida, pp.1-24, 2019

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