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Academician

MİNE KIRKYOL

DOKTOR ÖĞRETİM ÜYESİ

ARTVİN ÇORUH ÜNİVERSİTESİ ARTVİN MESLEK YÜKSEKOKULU OTEL LOKANTA VE İKRAM HİZMETLERİ BÖLÜMÜ

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

A quick look at recorded outputs — details below.

  • Articles 10
  • Projects 0
  • Books 0
  • Proceedings 20
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 2 Q2 4 Q3 0 Q4 0
WoS (JCR) Q1 2 Q2 1 Q3 3 Q4 0
TR Index 0 articles

Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.

Top 1% articles 0
Top 10% articles 0
Avg percentile 51.1%
Top 1% share 0.0%
Top 10% share 0.0%

Articles

Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.

Index filters

10 publications total

Scopus (SJR)
Q1 2 Q2 4 Q3 0 Q4 0
WoS (JCR)
Q1 2 Q2 1 Q3 3 Q4 0
TR Index
0 articles

Article list

  1. 2025 Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators GELS DOI 10.3390/gels11120997 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.1%
  2. 2025 Effects of fat ratio and cooking method on the formation of polycyclic aromatic hydrocarbons in a semi-dry fermented sausage FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT DOI 10.1080/19440049.2025.2594551 YÖKSİS SJR Q2 JCR Q3 OpenAlex 71.1%
  3. 2025 Effects of Animal Fat Replacement with Argan Oil on the Quality Properties of Bologna-type Chicken Sausages ACS Food Science &Technology DOI 10.1021/acsfoodscitech.4c00753 YÖKSİS SJR Q2 JCR Q3 OpenAlex 69.2%
  4. 2024 ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI GIDA DOI 10.15237/gida.GD23083 YÖKSİS OpenAlex 6.3%
  5. 2023 Effects of animal fat replacement with almond flour on quality parameters of beef patties FOOD SCIENCE & NUTRITION DOI 10.1002/fsn3.3633 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.8%
  6. 2022 Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product Food Science and Technology International DOI 10.1177/10820132221112736 YÖKSİS SJR Q2 JCR Q3 OpenAlex 61.9%
  7. 2026 Polycyclic aromatic hydrocarbons (PAHs) in potato and corn chips: Assessment of dietary exposure and health risk Microchemical Journal DOI 10.1016/j.microc.2026.117587 YÖKSİS SJR Q2 JCR Q1 OpenAlex 17.4%
  8. 2025 Physicochemical, Textural, and Sensory Effects of Using Nuts as Fat Replacers in Reduced- Fat Beef Patties Food Science and Engineering Research DOI 10.5281/zenodo.17359248 YÖKSİS OpenAlex 31.7%
  9. 2024 Piliç Salam Üretiminde Pirina Yağı Oleojeli Kullanımının Fizikokimyasal, Tekstürel ve Duyusal Özelliklere Etkisi Food Science and Engineering Research DOI 10.5281/zenodo.10908293 YÖKSİS
  10. 2024 Farklı Klorür Tuzları Kullanılarak Üretilen Hindi Burgerlerin Kalite Özelliklerinin Belirlenmesi Food Science and Engineering Research DOI 10.5281/zenodo.13861987 YÖKSİS OpenAlex 29.8%

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