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Akademisyen

NÜZHET İKBAL TÜRKER

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 14
  • Proje 0
  • Kitap 0
  • Bildiri 8
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 7 Q2 4 Q3 0 Q4 0
WoS (JCR) Q1 4 Q2 4 Q3 0 Q4 3
TR Index 0 makale

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

Üst %1 makale 0
Üst %10 makale 1
Ort. yüzdelik 62.8%
Üst %1 payı 0.0%
Üst %10 payı 10.0%

Makaleler

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

Dizin filtreleri

Toplam 14 yayın

Scopus (SJR)
Q1 7 Q2 4 Q3 0 Q4 0
WoS (JCR)
Q1 4 Q2 4 Q3 0 Q4 3
TR Index
0 makale

Makale listesi

  1. 2025 Impact of tempering conditions on special spoilage, off-odor and the formation of volatile compounds in bulgur Food Research International DOI 10.1016/j.foodres.2025.116988 YÖKSİS SJR Q1 JCR Q1 OpenAlex 72.1%
  2. 2025 Modeling Water Absorption of Intact Bulgur During Tempering at Different Temperatures and Moisture Levels Journal of Food Science DOI 10.1111/1750-3841.70665 YÖKSİS SJR Q1 JCR Q2 OpenAlex 72.7%
  3. 2024 pH and thermal stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins: the impact of copigmentation Springer Science and Business Media LLC DOI 10.1007/s11694-023-02230-x YÖKSİS SJR Q2 JCR Q2 OpenAlex 65.0%
  4. 2008 Pressurized acidified water extraction of black carrot Daucus carota ssp sativus var atrorubens Alef anthocyanins European Food Research and Technology DOI 10.1007/s00217-006-0546-z YÖKSİS SJR Q1 JCR Q2 OpenAlex 41.3%
  5. 2007 A study on the relation between anthocyanin content and product quality Shalgam as a model beverage JOURNAL OF FOOD QUALITY YÖKSİS SJR Q2 JCR Q4
  6. 2007 Chemical composition of peaches used for commercial juice production in Turkey Sugars organic acids and amino acids Gıda YÖKSİS
  7. 2006 Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocynanin pigments of black carrot Daucus carota var L Journal of Food Engineering DOI 10.1016/j.jfoodeng.2005.06.005 YÖKSİS SJR Q1 JCR Q1 OpenAlex 76.0%
  8. 2005 Changes in physical properties and chemical composition of cactus pear Opuntia ficus indica durign maturation JOURNAL OF THE PROFESSIONAL ASSOCIATION FOR CACTUS DEVELOPMENT YÖKSİS
  9. 2004 Effect of Storage Temperature on the Stability of Anthocyanins of a Fermented Black Carrot ( iDaucus carota/i var. L.) Beverage: Shalgam Journal of Agricultural and Food Chemistry DOI 10.1021/jf049863s YÖKSİS SJR Q1 JCR Q1 OpenAlex 70.3%
  10. 2001 The effects of fermentation on the thermostability of the yellow orange pigments extracted from cactus pear Opuntia ficus indica European Food Research and Technology DOI 10.1007/s002170000247 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 92.6%
  11. 2000 Effect of pH and temperature on the thermostability of prickly pear Opuntia ficus indica yellow orange pigments Nahrung-Food DOI 10.1002/1521-3803(20000701)44:43.0.CO;2-Y YÖKSİS
  12. 1998 Storage behaviour of immobilized dried micro organisms Food Microbiology DOI 10.1006/fmic.1997.0140 YÖKSİS SJR Q1 JCR Q1 OpenAlex 71.9%
  13. 1997 Fed batch cultivation of bakers yeast Effect of nutrient depletion and heat stress on cell composition Folia Microbiologica DOI 10.1007/BF02818981 YÖKSİS SJR Q2 JCR Q4 OpenAlex 58.6%
  14. 1997 Continuous cultivation of bakers yeast Change in cell composition at different dilution rates and effect of heat stress on trehalose level Folia Microbiologica DOI 10.1007/BF02826554 YÖKSİS SJR Q2 JCR Q4 OpenAlex 7.6%

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