Skip to main content

Asst. Prof. Dr. İpek Bayram

Asst. Prof. Dr. İpek Bayram

Middle East Technical University

Department of Food Engineering

Üniversiteler Mah. Dumlupınar Bulvarı

132

06800 Ankara - TURKEY

E-mail: ipekb@metu.edu.tr

Phone: +90 (312) 210 56 31

Fax: +90 (312) 210 27 67

Degrees

  • Postdoc, University of Massachusetts Amherst, Department of Food Science, 2024
  • Ph.D., University of Massachusetts Amherst, Department of Food Science, 2023
  • B.S., Middle East Technical University, Department of Food Engineering, 2018

Research Interests

  • Lipid Chemistry
  • Lipid Oxidation
  • Antioxidants
  • Bioactive lipids
  • Emulsions
  • Chromatography

AVESIS Link

Recent Publications

Lu, J., Iyer, S., Bayram, I., Decker, E. A., Singh, S., & Corvalan, C. (2026). A hybrid machine learning framework for interpretable kinetics of α-tocopherol and myricetin synergism. Journal of Food Science, 91(7), e71291. https://doi.org/10.1111/1750-3841.71291

Aksoylu Özbek, Z., Yıldız, K., Bayram, I., & Günç Ergönül, P. (2026). Unraveling the unique fingerprints of cold-pressed flaxseed and soybean oils: a comparative study across registered varieties grown in Türkiye through chemometrics. Microchemical Journal, 229, 118945. https://doi.org/10.1016/j.microc.2026.118945

Acevedo-Estupinan, M. V., Gumus, P., Cantele. C., Bayram, I., & Decker, E. A. (2026). Understanding the role of individual tocopherol homologues on the shelf life of refined soybean oil. Journal of Agricultural and Food Chemistry, 74(23), 18281-18289. https://doi.org/10.1021/acs.jafc.6c02559

Cantele, C., Bayram, I., Nuccitelli, A., Li, S., Cardenia, V., & Decker, E. A. (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. https://doi.org/10.1002/aocs.70006

Acevedo-Estupinan, M. V., Bayram, I., Alamed, J., Cantele, C., Patil, V., Ebrahimi, P., Ong, A., Toong, K., McKillop, K. A., Fukagawa, N. K., & Decker, E. A. (2025). Impact of food service cooking on the yield and fat content of commercial ground meats and a plant-based meat substitute. Journal of the American Oil Chemists’ Society, 102(9), 1319–1323. https://doi.org/10.1002/aocs.12969

Fulkerson, A., Bayram, I., Decker, E. A., Parra-Escudero, C., Lu, J., & Corvalan, C. M. (2025). Machine learning identifies a parsimonious differential equation for myricetin degradation from scarce data. Foods, 14(12), 2135. https://doi.org/10.3390/foods14122135

Last updated