Esra CapanogluEsra Capanoglu is a Professor of Istanbul Technical University (ITU), Food Engineering Department in Turkey. She finished her PhD in 2008 at ITU and worked as a PostDoc in RWTH Aachen University, Germany for 2 years. During her PhD, she worked in thelaboratories of Plant Research International (PRI), The Netherlands for 6 months and in IPK Leibniz Institute, Gatersleben, Germany for another 6 months with a DAAD scholarship. She works on antioxidants and phenolic compounds in foods and their in vitro bioaccessibility/bioavailability. She also focuses on the effects of processing, encapsulation and the matrix on these bioactives. She has published two books, 30 chapters, and more than 180 articles in peer-reviewed journals and has been taking place in several international (EU 6th Frame, EU 7th Frame, COST, Joint Research Projects, etc.) and national projects (TUBITAK, TAGEM, ISTKA, etc.). She is an Assoc. Editor in ACS Omega and Editorial Advisory Board Member of Journal of Agricultural and Food Chemistry (JAFC), Journal of Berry Research, Turkish Journal of Agriculture and Forestry, and several others. She was selected as a Highly Cited Researcher in 2019 and 2022 by Clarivate, Web of Science Group. She has also been indicated as the top 2% of scientists of the main subfield discipline according to the list created by Stanford University for the last 3 years (2020-2022). She also received Georg Forster Prize from Alexander von Humboldt Foundation in July 2022. Read More Read Less