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Akademisyen

NİLGÜN ERTAŞ

PROFESÖR

NECMETTİN ERBAKAN ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 65
  • Proje 0
  • Kitap 3
  • Bildiri 94
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 8 Q2 17 Q3 12 Q4 2
WoS (JCR) Q1 9 Q2 2 Q3 14 Q4 17
TR Index 20 makale

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

Üst %1 makale 0
Üst %10 makale 3
Ort. yüzdelik 59.7%
Üst %1 payı 0.0%
Üst %10 payı 5.9%

Makaleler

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

Dizin filtreleri

Toplam 65 yayın

Scopus (SJR)
Q1 8 Q2 17 Q3 12 Q4 2
WoS (JCR)
Q1 9 Q2 2 Q3 14 Q4 17
TR Index
20 makale

Makale listesi

  1. 2026 Structural and physicochemical properties of oat milk produced by modern techniques and α-amylase treatment Necmettin Erbakan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi DOI 10.47112/neufmbd.2026.122 YÖKSİS OpenAlex 87.8%
  2. 2025 A novel vegetarian tarhana with various plant-based yogurt and its functional properties and nutritional profile International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2025.101386 YÖKSİS SJR Q1 JCR Q2 OpenAlex 74.0%
  3. 2024 Application of Cinnamomum verum and Syzygium aromaticum extract-loaded liposomes as natural antifungal preservatives in packed fresh pasta Journal of Stored Products Research DOI 10.1016/j.jspr.2024.102389 YÖKSİS SJR Q1 JCR Q1 OpenAlex 65.3%
  4. 2024 Storage stability, nutritional and qualitative attributes of biscuits enriched with terebinth, flaxseed and sesame seeds British Food Journal DOI 10.1108/BFJ-10-2023-0958 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.1%
  5. 2024 Antifungal Activity, Total Phenolic Content and Antioxidant Activity Properties of Some Spices Extracts as Alternative Natural Antimicrobial Agents Journal Of Agriculture and Nature DOI 10.18016/ksutarimdoga.vi.1198207 YÖKSİS TR Index JCR Q4 OpenAlex 37.9%
  6. 2023 Mor havuç tozu ikamesinin cips örneklerinin bazı fiziksel, kimyasal ve duyusal özellikleri üzerine etkisi Harran Tarım ve Gıda Bilimleri Dergisi DOI 10.29050/harranziraat.1164267 YÖKSİS TR Index OpenAlex 27.8%
  7. 2023 Storage stability, heat stability, controlled release and antifungal activity of liposomes as alternative fungal preservation agents Food Bioscience DOI 10.1016/j.fbio.2022.102281 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.1%
  8. 2022 Improvement of Structural and Nutritional Quality of Gluten Free Pasta Journal of Culinary Science & Technology DOI 10.1080/15428052.2021.2020198 YÖKSİS SJR Q3 JCR Q4 OpenAlex 74.7%
  9. 2022 Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Dif-ferent Methods in Whole Wheat Flour Chips Selcuk Journal of Agricultural and Food Sciences DOI 10.15316/SJAFS.2022.009 YÖKSİS TR Index JCR Q4 OpenAlex 4.5%
  10. 2021 Foam drying of aquafaba: Optimization with mixture design Journal of Food Processing and Preservation DOI 10.1111/jfpp.15185 YÖKSİS SJR Q2 JCR Q3 OpenAlex 86.9%
  11. 2021 Development of a functional cake formulation with purple carrot powder dried by different methods Food and Health DOI 10.3153/FH21025 YÖKSİS TR Index OpenAlex 55.0%
  12. 2021 Improving the cake quality by using red kidney bean applied different traditional processing methods Journal of Food Processing and Preservation DOI 10.1111/jfpp.15527 YÖKSİS SJR Q2 JCR Q3 OpenAlex 61.3%
  13. 2021 The Effects of Germinated Seeds on Nutritional and Technological Properties of Bread Journal of the Institute of Science and Technology DOI 10.21597/jist.820631 YÖKSİS OpenAlex 39.2%
  14. 2020 A Study on the Potential of Using Melon Wastes in Biscuit Production Journal Of Agriculture and Nature DOI 10.18016/ksutarimdoga.vi.681812 YÖKSİS TR Index JCR Q4 OpenAlex 66.3%
  15. 2020 Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour [pdf] Acta Scientiarum Polonorum Technologia Alimentaria DOI 10.17306/J.AFS.2020.0795 YÖKSİS SJR Q3 JCR Q4 OpenAlex 59.4%
  16. 2020 Possibility of using chickpea aquafaba as egg replacer in traditional cake formulation Harran Journal of Agricultural and Food Science DOI 10.29050/harranziraat.569397 YÖKSİS TR Index OpenAlex üst %10 OpenAlex 92.9%
  17. 2020 Effects of different germinated seeds flour on mineral, phytic acid and total phenolic content of cookies Journal of Agricultural Sciences-Tarim Bilimleri Dergisi DOI 10.15832/ankutbd.535601 YÖKSİS OpenAlex 46.1%
  18. 2020 Influence of Some Dairy Powders on the Qualitative Parameters of Bread Journal of the Institute of Science and Technology DOI 10.21597/jist.696887 YÖKSİS OpenAlex 16.0%
  19. 2020 Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour Acta Scientiarum Polonorum Technologia Alimentaria DOI 10.17306/J.AFS.0795 YÖKSİS SJR Q3 JCR Q4 OpenAlex 85.6%
  20. 2018 EFFECTS OF BAKER’S YEAST ADDITION ON SOMEPROPERTIES AND PHYTIC ACID CONTENT OF TARHANAPREPARED WITH DIFFERENT CEREAL AND LEGUMEPRODUCTS journal of food and health science DOI 10.3153/JFHS18002 YÖKSİS TR Index OpenAlex 86.2%

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