Dr. Öğr. Üyesi Armin AMANPOUR

Yayın Ağı

Makaleler 37

1. Beyond a single recipe: A review of Turkish tarhana's biocultural diversity, terroir, and rebirth as a functional food

Amanpour A.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , cilt.43, ss.101409, 2026 (SCI-Expanded, Scopus)

2. Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

AMANPOUR A., Tekin A., HAYALOĞLU A. A.

Journal of the Science of Food and Agriculture , 2026 (SCI-Expanded, Scopus)

3. The Effect of Nutritional and Behavioral Attitude Change on Biochemical Parameters Before and After Bariatric Surgery in Obese Individuals

AMANPOUR A., KAHRAMAN S., COŞAN E., ÇELİK F.

Beslenme ve Diyet Dergisi , cilt.53, ss.21-29, 2025 (TRDizin)

4. Insights into heavy metal contamination, phenolic profile, and antioxidant capacities of leaf lettuce (Lactuca sativa L. var. crispa) and Swiss chard (Beta vulgaris L. var. cicla) cultivated on traffic intensity roadside

AMANPOUR A., KANMAZ H., Turan B., Olum E., HAYALOĞLU A. A.

Journal of Food Composition and Analysis , cilt.140, 2025 (SCI-Expanded, Scopus)

5. 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 , cilt.104, sa.12, ss.7580-7591, 2024 (SCI-Expanded, Scopus)

6. 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 , cilt.10, sa.3, ss.244-252, 2024 (TRDizin)

7. 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 , cilt.89, sa.6, ss.3506-3522, 2024 (SCI-Expanded, Scopus)

8. Diyet İnflamatuar İndeksi, İnflamasyon ve Beslenme

Amanpour A.

Türkiye Sağlık Bilimleri ve Araştırmaları Dergisi , cilt.5, sa.3, ss.59-80, 2022 (Hakemli Dergi)

9. 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 , cilt.37, sa.4, ss.243-253, 2022 (SCI-Expanded, Scopus)

10. Kolorektal Kanser, Bağırsak Mikrobiyotası ve Beslenme

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

Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri ve Araştırmaları dergisi (Online) , cilt.4, sa.1, ss.50-59, 2022 (TRDizin)

11. Mavi Işık Maruziyetinin Sirkadiyen Ritim ve Beslenme Üzerindeki Etkisi

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

Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi , cilt.8, sa.3, ss.566-573, 2021 (TRDizin)

12. 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 , cilt.96, 2021 (SCI-Expanded, Scopus)

13. 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 , cilt.30, sa.10, ss.1315-1329, 2021 (SCI-Expanded, Scopus)

14. Gebelik ve Emzirme Döneminde Yakın Eş Şiddetinin Maternal/Fetal Sağlığa veBeslenmeye Etkileri

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

Beslenme ve Diyet Dergisi , cilt.48, sa.3, ss.111-118, 2020 (TRDizin)

15. 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 , cilt.156, ss.59-67, 2019 (SCI-Expanded, Scopus)

16. 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 , cilt.52, sa.13, ss.2077-2091, 2019 (SCI-Expanded, Scopus)

17. 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 , cilt.56, sa.8, ss.3836-3845, 2019 (SCI-Expanded, Scopus)

18. 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 , cilt.54, ss.123-131, 2019 (SCI-Expanded, Scopus)

19. 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 , cilt.121, sa.5, 2019 (SCI-Expanded, Scopus)

20. 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 , cilt.96, sa.2, ss.101-108, 2019 (SCI-Expanded, Scopus)

21. 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 , cilt.12, sa.3, ss.729-741, 2019 (SCI-Expanded, Scopus)

22. 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 , cilt.67, sa.9, ss.2607-2616, 2019 (SCI-Expanded, Scopus)

23. 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 , cilt.54, sa.3, ss.227-238, 2019 (SCI-Expanded, Scopus)

24. 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 , cilt.145, ss.96-104, 2019 (SCI-Expanded, Scopus)

25. 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 , cilt.43, sa.3, 2019 (SCI-Expanded, Scopus)

26. 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 , cilt.99, sa.2, ss.726-740, 2019 (SCI-Expanded, Scopus)

27. 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 , cilt.124, ss.692-698, 2018 (SCI-Expanded, Scopus)

28. 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 , cilt.120, sa.10, 2018 (SCI-Expanded, Scopus)

29. 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 , cilt.7, sa.7, 2018 (SCI-Expanded, Scopus)

30. 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 , cilt.66, sa.11, ss.2851-2861, 2018 (SCI-Expanded, Scopus)

31. 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 , cilt.11, sa.3, ss.1430-1439, 2017 (SCI-Expanded, Scopus)

32. Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil

AMANPOUR A., KESEN S., SÖNMEZDAĞ A. S., KELEBEK H., SELLİ S.

Eurasian Journal of Food Science and Technology , 2017 (Hakemli Dergi)

33. Effects of cultivar, maturity index and growing region on fatty acid composition of olive oils

KESEN S., AMANPOUR A., SÖNMEZDAĞ A. S., KELEBEK H., SELLİ S.

Eurasian Journal of Food Science and Technology , 2017 (Hakemli Dergi)

34. 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 , cilt.93, sa.12, ss.1595-1603, 2016 (SCI-Expanded, Scopus)

35. 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 , cilt.40, sa.5, ss.1116-1124, 2016 (SCI-Expanded, Scopus)

36. 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 , cilt.55, sa.2, ss.141-147, 2016 (SCI-Expanded, Scopus)

37. 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 , cilt.182, ss.251-256, 2015 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 25

1. FROM YEAST TO TASTE: DEVELOPMENT OF MUFFINS WITH MICROBIAL OIL PRODUCED BY YARROWIA LIPOLYTICA

Fabiszewska A., Zieniuk B., Amanpour A., Ugur S.

24rth International Conference ”Life Sciences for Sustainable Development”, Cluj-Napoca, Romanya, 25 - 27 Eylül 2025, ss.190, (Özet Bildiri)

2. The Effect of Pre-Competition Caffeine Consumption on Athlete Performance

AMANPOUR A., KAHRAMAN S., KARABURUN F., ÇELİK F.

4th International Health Sciences Congress, Türkiye, 11 - 12 Aralık 2021, (Özet Bildiri)

3. YO-YO SENDROMU

ŞARE BULUT M., AMANPOUR A., GÖDE E. M., ÇELİK F.

6th INTERNATIONAL CONGRESS ON HEALTHY LIFE, UZAKTAN ERİŞİM, Türkiye, 25 - 26 Kasım 2021, (Tam Metin Bildiri)

4. AROMATERAPİDE UÇUCU YAĞ UYGULAMALARININ SAĞLIK ETKİLERİNİ BELİRLEYEN FAKTÖRLER

GÖDE E. M., AMANPOUR A., ÇELİK F.

6th INTERNATIONAL CONGRESS ON HEALTHY LIFE, Türkiye, 25 Kasım 2021, (Tam Metin Bildiri)

5. The Effect of the Squalene on Health

AMANPOUR A., KAHRAMAN S., AKSAKAL S., ÇELİK F.

5TH INTERNATIONAL CONGRESS ON NUTRITION, OBESITY AND COMMUNITY, Türkiye, 19 - 20 Mayıs 2021, (Tam Metin Bildiri)

6. Comperative Evaluation of The Effectiveness of Food Product Label Reading Habits on The Health Perception of Turkish and Foreign Students

AMANPOUR A., SAYILI M. N., MANİSALI E., ÇELİK F.

International Congress of Health Sciences 2020, İzmir, Türkiye, 20 - 21 Haziran 2020, (Tam Metin Bildiri)

7. Relationship Between Circadian Rhythm and Blue Light

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

International Congress of Health Sciences 2020, İzmir, Türkiye, 20 - 21 Haziran 2020, (Tam Metin Bildiri)

8. Anthropometric and Food Consumption Evaluation of Mentally Disabled Children and Their Family Knowledge on Consumed Food Nutritional Values

AMANPOUR A., ÇELİK İ., KAHRAMAN S., ÇELİK F.

International Congress of Health Sciences 2020, İzmir, Türkiye, 20 - 21 Haziran 2020, (Tam Metin Bildiri)

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

Amanpour A.

International Conference on Food, Nutrition and Dietetics, Gastronomy (FONGAR-2018), Antalya, Türkiye, 28 - 30 Kasım 2018, ss.28-30, (Tam Metin Bildiri)

10. Identification of volatiles compounds of Nigella sativa L. extract using purge and trap extraction system

KESEN S., AMANPOUR A., Tsouli Sarhir S., SEVİNDİK O., KELEBEK H., SELLİ S.

International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, (Özet Bildiri)

11. Comparison of volatile compounds of Lemon Balm (Melissa officinalis L.) with two different extraction methods

GÜÇLÜ G., AMANPOUR A., ÖZKARA K. T., KELEBEK H., ZANNOU O., SELLİ S.

International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, (Özet Bildiri)

12. GC-MS-Olfactometric Characterization of the Key Aroma Compounds of Olive Oils Obtained from Di erent Regions and Varieties of Turkey

SEVİM D., KÖSEOĞLU O., ULAŞ M., AMANPOUR A., SELLİ S.

International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, (Özet Bildiri)

13. Volatile compounds in aerial parts of Iranian shade-dried Pennyroyal (Mentha pulegium L.) using purge and trap extraction system

AMANPOUR A., GÜÇLÜ G., Tsouli Sarhir S., KESEN S., SELLİ S.

International Conference on Innovation, Quality and Food Safety, ICIQFS 2018, 11 - 13 Nisan 2018, (Özet Bildiri)

14. Determination of Aroma Compounds using purge and trap extraction technique in Albanian cvs. Kalinjoti and Bardhi Tirana Olive Oils

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

International Conference on Raw Materials to Processed Foods, Antalya, Türkiye, 11 - 13 Nisan 2018, (Özet Bildiri)

15. GC-MS-Olfactometric characterization of key odorants in Moroccan Argan oil

SEVİNDİK O., AMANPOUR A., TSOULI SARHIR S., KESEN S., GÜÇLÜ G., ÖZKARA K. T., et al.

International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, (Özet Bildiri)

16. Effect of three different infusions in aroma compounds of endemic Iranian plant tea obtained from dried violet–blue petals of Borage (Echium amoenum)

AMANPOUR A., ZANNOU O., KELEBEK H., SELLİ S.

International Conference on Raw Materials to Processed Foods, Antalya, Türkiye, 11 Nisan 2018, (Özet Bildiri)

17. Characterization of potent aroma compounds of traditional Moroccan fermented butter "Smen" using solvent-assisted flavor evaporation extraction technique and GC-MSOlfactometry analysis

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

International Conference on Innovation, Quality and Food Safety, ICIQFS 2018, Fas, 11 Nisan 2018, (Özet Bildiri)

18. screening of the aroma active compounds in the Turkish fermented milk "Ayran" in a representativeness study using GC-MS-O analysis

TSOULI SARHIR S., AMANPOUR A., SELLİ S.

International Conference on Innovation, Quality and Food Safety, ICIQFS 2018, Fas, 11 Nisan 2018, (Özet Bildiri)

19. GC-olfactometric characterization of the potent aroma-active components in traditional Moroccan fermented milk: Lben

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

International Conference on Raw Materials to Processed Foods, Antalya, Türkiye, 11 Nisan 2018, (Özet Bildiri)

20. Effects of Cultivar, Maturity Index and Growing Region on Fatty Acid Composition of Olive Oils

KESEN S., AMANPOUR A., SÖNMEZDAĞ A. S., KELEBEK H., SELLİ S.

International Conference on Agriculture, Forest, Food Sciences and Technologies, 15 - 17 Mayıs 2017, (Özet Bildiri)

21. Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil

AMANPOUR A., KESEN S., KELEBEK H., SELLİ S.

International Conference on Agriculture, Forest, Food Sciences and Technologies, 15 - 17 Mayıs 2017, (Özet Bildiri)

22. Effect of the deep-fat frying process on aroma compounds of sunflower seed oil

KESEN S., SÖNMEZDAĞ A. S., AMANPOUR A., KELEBEK H., SELLİ S.

19th International Sunflower Conference, 01 Ekim 2015 - 03 Haziran 2016, (Özet Bildiri)

23. Determination of aroma compounds in a refined sunflower seed oil by Gas Chromatography- Mass Spectrometry using different extraction methods.

AMANPOUR A., GÜÇLÜ G., KESEN S., SÖNMEZDAĞ A. S., KELEBEK H., SELLİ S.

19th International Sunflower Conference, 29 Mayıs - 03 Haziran 2016, (Özet Bildiri)

24. Determination of volatile compounds of traditional roasted terebinth (Pistacia terebinthus L.) coffee using GC-MS

AMANPOUR A., SALUM ERBAY P., KELEBEK H., SELLİ S.

Symposium on Traditional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015, (Özet Bildiri)

25. Aroma compounds of a Turkish traditional beverage: Hardaliye

SALUM ERBAY P., SÖNMEZDAĞ A. S., AMANPOUR A., SELLİ S.

Symposium on Traditional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015, (Özet Bildiri)

Kitaplar 3

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (Scopus)

759

H-İndeks (Scopus)

Atıf (Scholar)

917

H-İndeks (Scholar)

Atıf (TrDizin)

H-İndeks (TrDizin)

Atıf (Diğer Toplam)

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

SDG 9: AMAÇ 9: SANAYİ, YENİLİKÇİLİK VE ALTYAPI

SDG 12: AMAÇ 12: SORUMLU ÜRETİM VE TÜKETİM

Yayınlar & Eserler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (Scopus)

H-İndeks (Scopus)

Atıf (Scholar)

H-İndeks (Scholar)

Atıf (TrDizin)

H-İndeks (TrDizin)

Atıf (Diğer Toplam)

Açık Erişim