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Akademisyen

SALİH AKSAY

PROFESÖR

MERSİN ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 33
  • Proje 0
  • Kitap 0
  • Bildiri 0
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 8 Q2 11 Q3 3 Q4 3
WoS (JCR) Q1 7 Q2 2 Q3 8 Q4 6
TR Index 10 makale

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

Üst %1 makale 1
Üst %10 makale 4
Ort. yüzdelik 53.7%
Üst %1 payı 3.4%
Üst %10 payı 13.8%

Makaleler

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

Dizin filtreleri

Toplam 33 yayın

Scopus (SJR)
Q1 8 Q2 11 Q3 3 Q4 3
WoS (JCR)
Q1 7 Q2 2 Q3 8 Q4 6
TR Index
10 makale

Makale listesi

  1. 2026 Optimization and Bioaccessibility Evaluation of Black Myrtle (Myrtus communis L.) Juice: Antioxidant Properties and Processing Effects CHEMISTRY & BIODIVERSITY DOI 10.1002/cbdv.202503703 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 96.5%
  2. 2025 Increasing Antihypertensive (ACE Inhibitory) and antioxidant Activity (DPPH, ABTS and FRAP) Potentials of Spirulina platensisProtein by Proteolytic Hydrolysis Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v13i11.3313-3320.8009 YÖKSİS TR Index OpenAlex 62.0%
  3. 2025 Development of Myrtle (Myrtus communis L.) Fruit-Based Herbal Tea: Physicochemical and Sensory Characterization Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v13i11.3285-3294.7957 YÖKSİS TR Index OpenAlex 27.7%
  4. 2025 Determination of Pectin Methylesterase Activity of Prickly Pear (Opuntia ficus indica) Fruit and its Kinetic Parameters Journal of Microbiology, Biotechnology and Food Sciences DOI 10.55251/jmbfs.10571 YÖKSİS SJR Q3 JCR Q4 OpenAlex 5.2%
  5. 2025 Unraveling the Unique Fatty Acid Signatures of Blended Butters: A Gas Chromatography Study Gıda ve Yem Bilimi Teknolojisi Dergisi DOI 10.56833/gidaveyem.1534442 YÖKSİS TR Index OpenAlex 13.4%
  6. 2022 Purification and characterization of polyphenol oxidase from myrtle berries (Myrtus communis L.) Springer Science and Business Media LLC DOI 10.1007/s11694-022-01350-0 YÖKSİS SJR Q2 JCR Q2 OpenAlex 65.0%
  7. 2022 In food safety control overview of using Real-Time PCR Field Crops Central Research Institute DOI 10.38042/biotechstudies.1159145 YÖKSİS TR Index SJR Q3 OpenAlex 43.7%
  8. 2022 Changes in Some Biochemical Properties of Brassica Vegetables (Cabbage, Cauliflower and Broccoli) Pickles and Brines Journal of Raw Materials to Processed Foods DOI 10.57252/10.57252.2022.4 YÖKSİS OpenAlex 41.5%
  9. 2021 Comparison of anthocyanin profiles in salgams (shalgams) produced with different production procedures JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.14770 YÖKSİS SJR Q2 JCR Q3 OpenAlex 27.8%
  10. 2021 Investigation of sensorial and physicochemical properties of yoghurt colored with phycocyanin of\n Spirulina platensis Journal of Food Processing and Preservation DOI 10.1111/jfpp.15941 YÖKSİS SJR Q2 JCR Q3 OpenAlex 55.8%
  11. 2021 Determination of physical and phytochemical properties of prickly pear (\n Opuntia ficus\u2010indica\n L.) Journal of Food Processing and Preservation DOI 10.1111/jfpp.15990 YÖKSİS SJR Q2 JCR Q3 OpenAlex 70.3%
  12. 2021 Investigation of the Genetically Modified Organism (GMO) Existence in Baby Foods on the Market in Turkey Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v9i10.1945-1952.4129 YÖKSİS TR Index OpenAlex 9.4%
  13. 2020 title Determination of bioactive properties of protein and pigments obtained from iSpirulina platensis/i/title JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.15150 YÖKSİS SJR Q2 JCR Q3 OpenAlex 43.8%
  14. 2020 PHYSIOCHEMICAL PROPERTIES AND ACE INHIBITORY CAPACITY OF HAZELNUT PROTEIN ISOLATE AND HYDROLYSATES Journal of Microbiology, Biotechnology and Food Sciences DOI 10.15414/jmbfs.2020.10.1.78-82 YÖKSİS SJR Q4 JCR Q4 OpenAlex 68.2%
  15. 2018 Spirulina’dan (Spirulina platensis) Klorofil-a ve Fikosiyanin Pigment Ekstraksiyonuna Ultrasonikasyon Süresinin Etkisi Akademik Gıda DOI 10.24323/akademik-gida.475362 YÖKSİS TR Index SJR Q4 OpenAlex 38.7%
  16. 2018 Some Physicochemical Properties of the Whole Fruit Mandarin Jam Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v6i5.632-635.1948 YÖKSİS TR Index OpenAlex 67.5%
  17. 2017 Angiotensin-Converting Enzyme (ACE) Inhibitory Effects of Hazelnut Protein Hydrolysate Prepared Using Pepsin Indian Journal of Pharmaceutical Education and Research DOI 10.5530/ijper.51.3s.59 YÖKSİS SJR Q3 JCR Q4 OpenAlex 9.3%
  18. 2011 PURIFICATION AND CHARACTERIZATION OF POLYPHENOL OXIDASE FROM GOLDNUGGET LOQUAT ERIOBOTRYA JAPONICA CV GOLDNUGGET Journal of Food Biochemistry DOI 10.1111/j.1745-4514.2010.00480.x YÖKSİS SJR Q2 JCR Q3 OpenAlex 77.6%
  19. 2010 Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques Food Research International DOI 10.1016/j.foodres.2009.07.021 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.5%
  20. 2009 Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration Innovative Food Science Emerging Technologies DOI 10.1016/j.ifset.2009.01.007 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.3%

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