All Stories

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

    Article • International Journal of Gastronomy and Food Science, March 2026, Elsevier

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Journal of Nutrition and Dietetics, April 2025, Turkish Dietetic Association Partner

    Asst. Prof. Dr. Armin Amanpour

  3. 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

    Article • Journal of Food Composition and Analysis, April 2025, Elsevier

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Journal of the Science of Food and Agriculture, May 2024, Wiley

    Asst. Prof. Dr. Armin Amanpour, Dr Mostafa Soltani

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

    Article • Food and Health, January 2024, Fisheries Sciences.com

    Asst. Prof. Dr. Armin Amanpour

  6. Diyet İnflamatuar İndeksi, İnflamasyon ve Beslenme

    Article • Türkiye Sağlık Bilimleri ve Araştırmaları Dergisi, December 2022, Kulliye, Ankara Yildirim Beyazit University

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Flavour and Fragrance Journal, May 2022, Wiley

    Asst. Prof. Dr. Armin Amanpour

  8. Kolorektal Kanser, Bağırsak Mikrobiyotası ve Beslenme

    Article • Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri ve Araştırmaları Dergisi, April 2022, Bandirma Onyedi Eylul Universitesi Saglik Bilimleri ve Arastirmalari Dergisi

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Journal of Aquatic Food Product Technology, October 2021, Taylor & Francis

    Asst. Prof. Dr. Armin Amanpour

  10. Mavi Işık Maruziyetinin Sirkadiyen Ritim ve Beslenme Üzerindeki Etkisi

    Article • Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, September 2021, Celal Bayar Universitesi Saglık Bilimleri Enstitusu Dergisi

    Asst. Prof. Dr. Armin Amanpour

  11. Grape seed oil volatiles and odour activity values: a comparison with Turkish and Italian cultivars and extraction methods

    Article • Journal of Food Science and Technology, July 2021, Springer Science + Business Media

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Journal of Food Composition and Analysis, March 2021, Elsevier

    Asst. Prof. Dr. Armin Amanpour

  13. Gebelik ve Emzirme Döneminde Yakın Eş Şiddetinin Maternal/Fetal Sağlığa ve Beslenmeye Etkileri

    Article • Journal of Nutrition and Dietetics, December 2020, Turkish Dietetic Association Partner

    Asst. Prof. Dr. Armin Amanpour

  14. Fish

    Article • November 2019, Taylor & Francis

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Meat Science, October 2019, Elsevier

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Journal of Food Science and Technology, June 2019, Springer Science + Business Media

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Innovative Food Science & Emerging Technologies, June 2019, Elsevier

    Asst. Prof. Dr. Armin Amanpour

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

    Article • European Journal of Lipid Science and Technology, April 2019, Wiley

    Asst. Prof. Dr. Armin Amanpour

  19. 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)

    Article • Analytical Letters, April 2019, Taylor & Francis

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Microchemical Journal, March 2019, Elsevier

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Journal of Mass Spectrometry, February 2019, Wiley

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Journal of Agricultural and Food Chemistry, February 2019, American Chemical Society (ACS)

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Journal of Food Processing and Preservation, January 2019, Hindawi Publishing Corporation

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Food Analytical Methods, November 2018, Springer Science + Business Media

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Industrial Crops and Products, November 2018, Elsevier

    Asst. Prof. Dr. Armin Amanpour

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

    Article • European Journal of Lipid Science and Technology, August 2018, Wiley

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Journal of the Science of Food and Agriculture, August 2018, Wiley

    Asst. Prof. Dr. Armin Amanpour

  28. Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis

    Article • Foods, June 2018, MDPI AG

    Asst. Prof. Dr. Armin Amanpour

  29. Gas Chromatography–Mass Spectrometry–Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times

    Article • Journal of Agricultural and Food Chemistry, February 2018, American Chemical Society (ACS)

    Asst. Prof. Dr. Armin Amanpour

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

    Article • January 2018, Springer Science + Business Media

    Asst. Prof. Dr. Armin Amanpour

  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

    Article • Journal of Food Measurement & Characterization, May 2017, Springer Science + Business Media

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Oil & Soap, October 2016, Wiley

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Journal of Food Processing and Preservation, December 2015, Wiley

    Asst. Prof. Dr. Armin Amanpour

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

    Article • Food Chemistry, September 2015, Elsevier

    Asst. Prof. Dr. Armin Amanpour