Ipek Bayram

532 total citations · 1 hit paper
18 papers, 377 citations indexed

About

Ipek Bayram is a scholar working on Organic Chemistry, Biochemistry and Food Science. According to data from OpenAlex, Ipek Bayram has authored 18 papers receiving a total of 377 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Organic Chemistry, 11 papers in Biochemistry and 4 papers in Food Science. Recurrent topics in Ipek Bayram's work include Antioxidant Activity and Oxidative Stress (10 papers), Edible Oils Quality and Analysis (9 papers) and Free Radicals and Antioxidants (8 papers). Ipek Bayram is often cited by papers focused on Antioxidant Activity and Oxidative Stress (10 papers), Edible Oils Quality and Analysis (9 papers) and Free Radicals and Antioxidants (8 papers). Ipek Bayram collaborates with scholars based in United States, Italy and India. Ipek Bayram's co-authors include Eric A. Decker, Qing Guo, Jiaqi Su, Xin Shu, Yanxiang Gao, Wentao Zhang, Like Mao, Fang Yuan, Yanxiang Gao and Wenyan Liao and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Ipek Bayram

16 papers receiving 375 citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation

2023 105 citations Ipek Bayram, Eric A. Decker Trends in Food Science & Technology profile →

Peers

Ipek Bayram

BIOCH

BIOMA

Sibel Uluata Türkiye

Malihe Keramat Iran

Federica Flamminii Italy

Olga Kaltsa Greece

Khaled F. Mahmoud Egypt

M. Adília Lemos United Kingdom

Sumudu N. Warnakulasuriya Canada

Enas Mekawi Egypt

Marco Paini Italy

Maria Katsouli Greece

Sibel Uluata Türkiye

Ipek Bayram

269 ×1.4

112 ×0.9

BIOCH

152 ×1.4

55 ×1.1

38 ×0.8

BIOMA

Citations per year, relative to Ipek Bayram Ipek Bayram (= 1×) peers Sibel Uluata

Countries citing papers authored by Ipek Bayram

Since Specialization

Citations

This map shows the geographic impact of Ipek Bayram's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Ipek Bayram with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ipek Bayram more than expected).

Fields of papers citing papers by Ipek Bayram

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ipek Bayram. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Ipek Bayram. The network helps show where Ipek Bayram may publish in the future.

Co-authorship network of co-authors of Ipek Bayram

This figure shows the co-authorship network connecting the top 25 collaborators of Ipek Bayram. A scholar is included among the top collaborators of Ipek Bayram based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Ipek Bayram. Ipek Bayram is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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18 of 18 papers shown

Bayram, Ipek, et al.. (2025). Quantitative Analysis of Tocopherol Degradation and Radical Scavenging Activity During Lipid Oxidation in Bulk Soybean and Corn Oils. Journal of the American Oil Chemists Society. 102(10). 1489–1499.

Ebrahimi, Peyman, Ipek Bayram, Anna Lante, & Eric A. Decker. (2024). Antioxidant and prooxidant activity of acid‐hydrolyzed phenolic extracts of sugar beet leaves in oil‐in‐water emulsions. Journal of the American Oil Chemists Society. 102(2). 339–349. 5 indexed citations

Ebrahimi, Peyman, Ipek Bayram, Dasha Mihaylova, & Anna Lante. (2024). A Strategy to Minimize the Chlorophyll Content in the Phenolic Extract of Sugar Beet Leaves: Can this Extract Work as a Natural Antioxidant in Vegetable Oils?. Food and Bioprocess Technology. 18(3). 2493–2506. 6 indexed citations

Ebrahimi, Peyman, Ipek Bayram, Anna Lante, & Eric A. Decker. (2024). Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions. Food Research International. 187. 114452–114452. 12 indexed citations

Bayram, Ipek, et al.. (2024). A machine learning-guided modeling approach to the kinetics of α-tocopherol and myricetin synergism in bulk oil oxidation. Food Chemistry. 463(Pt 4). 141451–141451. 3 indexed citations

Kaur, Manpreet, et al.. (2024). Advancing microalgal applications: Process optimization and functional integration of lyophilized Spirulina biomass in formation of protein-enriched cheddar-type cheese. Future Foods. 10. 100486–100486.

Wang, Weicang, Yuxin Wang, Katherine Z. Sanidad, et al.. (2024). Oxidized Polyunsaturated Fatty Acid Promotes Colitis and Colitis-Associated Tumorigenesis in Mice. Journal of Crohn s and Colitis. 19(3). 5 indexed citations

Bayram, Ipek, et al.. (2024). Mathematical Modeling of Alpha-Tocopherol Early Degradation Kinetics to Predict the Shelf-Life of Bulk Oils. Journal of Agricultural and Food Chemistry. 72(9). 4939–4946. 4 indexed citations

Kaur, Manpreet, Surekha Bhatia, Ipek Bayram, Eric A. Decker, & Urmila Gupta Phutela. (2023). Oxidative stability of emulsions made with self-extracted oil from euryhaline microalgae Spirulina and Scenedesmus. Algal Research. 75. 103280–103280. 5 indexed citations

10.

Bayram, Ipek & Eric A. Decker. (2023). Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation. Trends in Food Science & Technology. 133. 219–230. 105 indexed citations breakdown →

11.

Bayram, Ipek & Eric A. Decker. (2023). Analysis of the mechanism of antioxidant synergism between α‐tocopherol and myricetin in bulk oil. Journal of the American Oil Chemists Society. 101(5). 477–492. 11 indexed citations

12.

Bayram, Ipek, et al.. (2023). Synergistic Mechanisms of Interactions between Myricetin or Taxifolin with α-Tocopherol in Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry. 71(24). 9490–9500. 14 indexed citations

13.

Bayram, Ipek, et al.. (2022). Enzymatic Modification of Lecithin for Improved Antioxidant Activity in Combination with Tocopherol in Emulsions and Bulk Oil. Journal of Agricultural and Food Chemistry. 70(41). 13404–13412. 10 indexed citations

14.

Guo, Qing, Ipek Bayram, Xin Shu, et al.. (2021). Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants. Food Chemistry. 367. 130726–130726. 54 indexed citations

15.

Bayram, Ipek, Sibel Uluata, Sündüz Sezer Kıralan, et al.. (2021). Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α-Tocopherol. Journal of Agricultural and Food Chemistry. 69(20). 5702–5708. 22 indexed citations

16.

Decker, Eric A. & Ipek Bayram. (2021). Why does lipid oxidation in foods continue to be such a challenge?. 32(5). 18–23. 4 indexed citations

17.

Guo, Qing, Ipek Bayram, Wentao Zhang, et al.. (2020). Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH. Food Hydrocolloids. 111. 106214–106214. 86 indexed citations

18.

Yıldız, Eda, et al.. (2020). Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation. Food Hydrocolloids. 111. 106238–106238. 31 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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