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

Recent Publications

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, 0, 1–11. https://doi.org/10.1002/aocs.7000

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

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, 0, 1-5. https://doi.org/10.1002/aocs.12969

Parra-Escudero, C., Bayram, I., Decker, E. A., Singh, S., Corvalan, C. M., & Lu, J. (2024). A machine learning-guided modeling approach to the kinetics of α-tocopherol and myricetin synergism in bulk oil oxidation. Food Chemistry, 463(4), 141451. https://doi.org/10.1016/j.foodchem.2024.141451

Wang. W., Wang, Y., Sanidad, K., Z., Wang, Y., Zhang, J., Yang, W., Sun, Q., Bayram, I., Song, R., Yang, H., Johnson, D., Sherman, H. L., Kim, D., Minter, L. M., Wong, J. J.-L., Zeng, M. Y., Decker, E. A., & Zhang. G. (2024). Oxidized polyunsaturated fatty acid promotes colitis and colitis-associated tumorigenesis in mice. Journal of Crohn’s and Colitis, 1-14. https://doi.org/10.1093/ecco-jcc/jjae148

Kaur, M., Khan, U. M., Bayram, I., Bhatia, S., & Gupta, U. (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. https://doi.org/10.1016/j.fufo.2024.100486