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SEVİM KÖSE

PROFESÖR

KARADENİZ TEKNİK ÜNİVERSİTESİ SÜRMENE DENİZ BİLİMLERİ FAKÜLTESİ BALIKÇILIK TEKNOLOJİSİ MÜHENDİSLİĞİ BÖLÜMÜ

  • Ana Dal Ziraat ve Orman ve Su Ürünleri Temel Alanı
  • Yan Dal Su Ürünleri

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 55
  • Proje 0
  • Kitap 7
  • Bildiri 53
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 20 Q2 0 Q3 18 Q4 1
WoS (JCR) Q1 7 Q2 13 Q3 1 Q4 19
TR Index 6 makale

Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.

Üst %1 makale 0
Üst %10 makale 6
Ort. yüzdelik 69.3%
Üst %1 payı 0.0%
Üst %10 payı 14.6%

Makaleler

YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.

Dizin filtreleri

Toplam 55 yayın

Scopus (SJR)
Q1 20 Q2 0 Q3 18 Q4 1
WoS (JCR)
Q1 7 Q2 13 Q3 1 Q4 19
TR Index
6 makale

Makale listesi

  1. 2025 The Effect of Taxifolin and Arabinogalactan Premixed with Dihydroquercetin on the Storage Quality of Fish Soup Prepared from Brook Trout ( Salvelinus fontinalis , Mitchill, 1814) Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2025.2467414 YÖKSİS SJR Q3 JCR Q4 OpenAlex 2.3%
  2. 2023 The Effect of Freezing Raw Material on the Quality Changes and Safety of Salted Anchovies (Engraulis encrasicolus, Linnaeus, 1758) at Cold Storage Conditions MDPI AG DOI 10.3390/app13106200 YÖKSİS OpenAlex 56.8%
  3. 2022 Gökkuşağı Alabalığından elde edilen balık çorbasının besin değeri (Oncorhyncus mykiss, Walbaum, 1792) Journal of Anatolian Environmental and Animal Sciences DOI 10.35229/jaes.1077734 YÖKSİS TR Index OpenAlex 55.8%
  4. 2021 Determination of Biogenic Amines in Fresh Fish and Processed Fish Products Using IC-MS/MS Foods DOI 10.3390/foods10081746 YÖKSİS SJR Q1 JCR Q1 OpenAlex 79.3%
  5. 2021 Production of a Nutritious Canned Salmon Soup Suitable for Human Consumption from Filleting By-products Using Plant Processing Conditions Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2021.1960452 YÖKSİS SJR Q3 JCR Q4 OpenAlex 74.4%
  6. 2021 Analysis of Biogenic Amines Using Immunoassays, HPLC, and a Newly Developed IC-MS/MS Technique in Fish Products\u2014A Comparative Study Molecules DOI 10.3390/molecules26206156 YÖKSİS SJR Q1 JCR Q2 OpenAlex 77.1%
  7. 2021 Nutritional value of fish soup from cultured brook trout (Salvelinus fontinalis, Mitchill, 1814) Ukrainian Food Journal DOI 10.24263/2304-974x-2021-10-1-10 YÖKSİS SJR Q4 JCR Q4 OpenAlex 53.8%
  8. 2018 Determination of Biogenic Amines in Cheese by Ion Chromatography with Tandem Mass Spectrometry Detection JOURNAL OF AOAC INTERNATIONAL DOI 10.5740/jaoacint.16-0006 YÖKSİS SJR Q3 JCR Q3 OpenAlex 82.1%
  9. 2018 THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS Food and Health DOI 10.3153/FH18022 YÖKSİS TR Index OpenAlex 71.5%
  10. 2016 Quality Changes and Shelf Life of Cultured and Wild Hot Smoked Mediterranean Horse Mackerel Trachurus mediterraneus at Refrigerated 4 1 C Conditions Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2015.1008715 YÖKSİS SJR Q3 JCR Q4 OpenAlex 63.6%
  11. 2016 Comparison of Proximate Composition and Fatty Acid Profile of On Growing and Wild Mediterranean Horse Mackerel Trachurus mediterraneus title Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2015.1056398 YÖKSİS SJR Q3 JCR Q4 OpenAlex 71.3%
  12. 2016 Variations in Total Lipid and Fatty Acid Contents of Edible Muscle Liver and Roes of Spotless Shad Alosa Immaculata During Catching Season in Black Sea title Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2013.816402 YÖKSİS SJR Q3 JCR Q4 OpenAlex 72.5%
  13. 2015 Quality Changes and Shelf Life of Cultured and Wild Hot Smoked Mediterranean Horse Mackerel Trachurus mediterraneus Steindachner 1868 at Frozen Storage 20 2 C Turkish Journal of Fisheries and Aquatic Sciences DOI 10.4194/1303-2712-v15_2_37 YÖKSİS OpenAlex 20.3%
  14. 2014 Monthly variation of total lipid and fatty acid contents of Atlantic bonito Sarda sarda Bloch 1793 of Black Sea International Journal of Food Science & Technology DOI 10.1111/ijfs.12578 YÖKSİS SJR Q1 JCR Q2 OpenAlex 79.6%
  15. 2014 Variations in lipid and fatty acid contents in different body parts of Black Sea whiting Merlangius merlangus euxinus Nordmann 1840 International Journal of Food Science and Technology DOI 10.1111/ijfs.12309 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.9%
  16. 2013 Seasonal Changes in Proximate Composition and Fatty Acid Profile of Pufferfish (Lagocephalus sceleratusGmelin, 1789) from the Mediterranean Sea of Turkey Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2011.638151 YÖKSİS SJR Q3 JCR Q4 OpenAlex 72.1%
  17. 2013 Investigation of the contents of biogenic amines and some food safety parameters of various commercially salted fish products Food Control DOI 10.1016/j.foodcont.2013.01.043 YÖKSİS OpenAlex 87.9%
  18. 2013 The Variations in Proximate Chemical Composition and Fatty Acid Profile in Different Parts of the Thornback Ray Raja clavata Caught from Black Sea Turkey Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2011.625593 YÖKSİS SJR Q3 JCR Q4 OpenAlex 88.0%
  19. 2012 Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey European Food Research and Technology DOI 10.1007/s00217-012-1794-8 YÖKSİS SJR Q1 JCR Q2 OpenAlex 81.1%
  20. 2012 The effect of filleting and ice application on the quality and safety of Atlantic bonito Sarda sarda at refrigerated storage International Journal of Food Science and Technology DOI 10.1111/j.1365-2621.2011.02828.x YÖKSİS SJR Q1 JCR Q2 OpenAlex 61.2%

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