Publications
299
Citations
7,059
Est. group size
~2
Recurring co-author estimate
Active years
28
Publishing since 1999
Şenay Şimşek's research focuses on food science, particularly the composition, processing, and functional properties of grains, legumes, and other plant-based ingredients. Work spans topics like protein and starch modification, dietary fiber effects on health, food packaging materials, and analytical methods for detecting food adulteration or measuring digestibility. Studies often combine chemistry, processing techniques, and quality/safety testing relevant to cereal and plant-based food products.
Publication output has remained fairly steady over the past decade, fluctuating between roughly 13 and 32 papers per year with a modest decline in the most recent two years.
Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026
- Heat-Tolerant Quinoa as a Multipurpose Crop in the Tropics
Sustainability · 2026
- Combinations of mutations in the raffinose synthase genes and the fatty acid desaturase genes for improvement of soybean oil and meal traits
Molecular Breeding · 2026
- Modification Effects of High-Pressure Homogenization and Decolorization on Microalgae-Fortified 3D-Printed Foods
Processes · 2026
- Effect of Bean-Derived Soluble Dietary Fibers on Macrophage Function In Vitro
Foods · 2026
- Synergistic Effects of Gellan Gum and Homogenization Pressure on the Stability of Milk-Based Cocoa Beverages
SSRN Electronic Journal · 2026
- Microencapsulated grape pomace extract as an antioxidant ingredient added to Greek-style yogurt: Storage stability an in vitro bioaccessibility
Food Chemistry · 2025
- Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties
Foods · 2025
- Impact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame protein isolate
Food Chemistry X · 2025
- Detection and quantitation of adulteration in flour and pasta by reversed-phase high-performance liquid chromatography combined with chemometrics
Food Chemistry · 2025
- Pesticide residue and cereal grains
Food Safety · 2025
- Elucidating the Potential of Dietary Hemp Seed on Gut Health: Recent Advances and Future Perspectives
Food Chemistry International · 2025
- Establishment of a Refractive Index Approach for Assessing Starch Digestibility and Estimated Glycemic Index
Journal of Food Processing and Preservation · 2025
- Contributors
Food Safety · 2025
- Impact of Drying Techniques on the Physicochemical, Structural, Thermal, Techno-Functional, Rheological Properties, and in Vitro Digestibility of Sesame Protein Isolate
SSRN Electronic Journal · 2025
- Impact of Drying Techniques on the Physicochemical, Structural, Thermal, Techno-Functional, Rheological Properties, and in Vitro Digestibility of Sesame Protein Isolate
SSRN Electronic Journal · 2025
- Cereal Chemistry×29
- Foods×19
- Food Chemistry×10
- Journal of Food Processing and Preservation×9
- Journal of Cereal Science×8
- Lingzhu Deng
Nursing · The Ohio State University
- Fengyun Ma
Nursing · The Ohio State University
- Kristin Whitney
Nursing · Purdue University West Lafayette
- Antonio J. Vela
Nursing · Purdue University West Lafayette
- James N. BeMiller
Nursing · Purdue University West Lafayette
This profile was generated automatically from public scholarly data (OpenAlex). Group size and activity levels are estimates derived from co-authorship patterns.
Last updated Jul 20, 2026.
Claim or correct this profile