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Akademisyen

NAZLI SAVLAK

DOÇENT

MANİSA CELÂL BAYAR ÜNİVERSİTESİ MÜHENDİSLİK VE DOĞA BİLİMLERİ FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

  • Ana Dal Mühendislik Temel Alanı
  • Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 31
  • Proje 0
  • Kitap 3
  • Bildiri 31
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 5 Q2 5 Q3 6 Q4 5
WoS (JCR) Q1 3 Q2 5 Q3 4 Q4 7
TR Index 10 makale

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

Üst %1 makale 0
Üst %10 makale 0
Ort. yüzdelik 56.5%
Üst %1 payı 0.0%
Üst %10 payı 0.0%

Makaleler

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

Dizin filtreleri

Toplam 31 yayın

Scopus (SJR)
Q1 5 Q2 5 Q3 6 Q4 5
WoS (JCR)
Q1 3 Q2 5 Q3 4 Q4 7
TR Index
10 makale

Makale listesi

  1. 2025 Chia-enhanced gluten-free biscuits: a study on nutritional enrichment, antioxidant bioaccessibility, and storage stability JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION DOI 10.1007/s11694-025-03359-7 YÖKSİS SJR Q2 JCR Q2 OpenAlex 87.2%
  2. 2024 Fuyu (Diospyros kaki L.) Çeşidi Trabzon Hurmasının Glutensiz Kek Üretiminde Şeker İkamesi Olarak Kullanımı Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi DOI 10.25308/aduziraat.1465084 YÖKSİS TR Index OpenAlex 20.8%
  3. 2024 Rheological and Textural Characteristics of Functional Breads Fortified with Different Eggshell Powders Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.21597/jist.1466425 YÖKSİS OpenAlex 50.9%
  4. 2022 Impact of drum drying conditions on functional properties and flow behavior of gluten-free instant fermented mung bean-rice soup JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE DOI 10.1007/s13197-021-05105-5 YÖKSİS SJR Q1 JCR Q2 OpenAlex 53.5%
  5. 2022 Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process FOOD BIOSCIENCE DOI 10.1016/j.fbio.2022.101677 YÖKSİS SJR Q1 JCR Q1 OpenAlex 77.0%
  6. 2021 Public awareness, knowledge and sensitivity towards celiac disease and gluten-free diet is insufficient: a survey from Turkey FOOD SCIENCE AND TECHNOLOGY DOI 10.1590/fst.07420 YÖKSİS SJR Q2 JCR Q3 OpenAlex 80.5%
  7. 2021 The Cytotoxic Effect of Polygonium cognatum and Chemotherapeutic Effect of Doxorubicin on Glioblastoma Cells European Journal of Therapeutics DOI 10.5152/eurjther.2021.20085 YÖKSİS TR Index JCR Q3 OpenAlex 81.2%
  8. 2020 Atık Değerlendirmeye Yeni Bir Bakış; Enginar (Cynara scolymus L.) Yapraklarının Fonksiyonel Kraker Üretiminde Kullanımı INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI 10.24925/turjaf.v8i2.358-364.3052 YÖKSİS TR Index OpenAlex 1.4%
  9. 2020 Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata) Fish Bone Powder from by-Products of Fish Fillet Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2020.1775742 YÖKSİS SJR Q3 JCR Q4 OpenAlex 74.1%
  10. 2020 Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production AKADEMİK GIDA DOI 10.24323/akademik-gida.758807 YÖKSİS TR Index SJR Q4 OpenAlex 51.1%
  11. 2025 Chia-enhanced gluten-free biscuits: a study on nutritional enrichment, antioxidant bioaccessibility, and storage stability JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION DOI 10.1007/s11694-025-03359-7 YÖKSİS SJR Q2 JCR Q2 OpenAlex 87.1%
  12. 2024 Fuyu (Diospyros kaki L.) Çeşidi Trabzon Hurmasının Glutensiz Kek Üretiminde Şeker İkamesi Olarak Kullanımı Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi DOI https://dergipark.org.tr/tr/download/article-file/3847933 YÖKSİS TR Index
  13. 2024 Rheological and Textural Characteristics of Functional Breads Fortified with Different Eggshell Powders Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.21597/jist.1466425 YÖKSİS OpenAlex 50.9%
  14. 2022 Impact of drum drying conditions on functional properties and flow behaviour of gluten-free instant fermented mung bean-rice soup JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE DOI https://link.springer.com/content/pdf/10.1007/s13197-021-05105-5.pdf YÖKSİS SJR Q1 JCR Q2
  15. 2022 Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process Food Bioscience DOI https://www.sciencedirect.com/science/article/pii/S2212429222001365?casa_token=1Rhw9noLHnEAAAAA:T-_0QaaoIeAjpygaVLUarS4T5HcRj4jPD4QwZtwGSyNZRgqn2yVqM2XHjzfBLaepLdEifFThFXtZ YÖKSİS SJR Q1 JCR Q1
  16. 2022 Gluten-free cake with unripe banana peel flour substitution: impact on nutritional, functional and sensorial properties Nutrition & Food Science YÖKSİS SJR Q3 JCR Q4
  17. 2022 COVID-19 HASTALIĞINI ÖNLEMEDE KULLANILAN TAKVİYE EDİCİ GIDALAR VE SAĞLIK ÜZERİNE ETKİLERİ GIDA YÖKSİS
  18. 2022 TÜRKİYE’DE VE DÜNYADA TAKVİYE EDİCİ GIDALARA GENEL BİR BAKIŞ GIDA YÖKSİS
  19. 2021 Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties Food Science and Technology DOI https://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst31020.pdf YÖKSİS SJR Q2 JCR Q3
  20. 2021 Public awareness, knowledge and sensitivity towards celiac disease and gluten-free diet is insufficient: a survey from Turkey Food Science and Technology DOI https://www.scielo.br/pdf/cta/v41n1/0101-2061-cta-fst07420.pdf YÖKSİS SJR Q2 JCR Q3

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