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Academician

NESİMİ AKTAŞ

PROFESÖR

NEVŞEHİR HACI BEKTAŞ VELİ ÜNİVERSİTESİ MÜHENDİSLİK-MİMARLIK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

A quick look at recorded outputs — details below.

  • Articles 49
  • Projects 0
  • Books 2
  • Proceedings 31
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 15 Q2 16 Q3 3 Q4 3
WoS (JCR) Q1 6 Q2 12 Q3 7 Q4 11
TR Index 2 articles

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

Top 1% articles 0
Top 10% articles 4
Avg percentile 59.8%
Top 1% share 0.0%
Top 10% share 10.0%

Articles

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

Index filters

49 publications total

Scopus (SJR)
Q1 15 Q2 16 Q3 3 Q4 3
WoS (JCR)
Q1 6 Q2 12 Q3 7 Q4 11
TR Index
2 articles

Article list

  1. 2025 Cooking‐Induced Lipid–Protein Oxidation in Kavurma (a Cooked Meat Product) Journal of Food Processing and Preservation DOI 10.1155/jfpp/3824071 YÖKSİS SJR Q2 JCR Q3 OpenAlex 89.4%
  2. 2024 Pumpkin (Cucurbita pepo L.) Pulp Flour as a Source of Dietary Fiber: Chemical, Physicochemical and Technological Properties Akademik Gıda DOI 10.24323/akademik-gida.1460957 YÖKSİS TR Index SJR Q4 OpenAlex 82.6%
  3. 2024 AN IMPROVED DIFFERENTIAL SCANNING CALORIMETRY STUDY FOR THERMAL PROPERTIES OF PEKMEZ SAMPLES ADULTERATED WITH SUGAR SYRUP GIDA DOI 10.15237/gida.GD23123 YÖKSİS OpenAlex 32.5%
  4. 2023 Hazelnut (Corylus avellana L.) skin, a by-product of hazelnut industry, possesses oil with high oxidative and thermal stabilities INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI 10.1111/ijfs.16371 YÖKSİS SJR Q1 JCR Q2 OpenAlex 71.6%
  5. 2022 Seed pumpkin flour as a dietary fiber source in Bologna-Type sausages JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.16586 YÖKSİS SJR Q2 JCR Q3 OpenAlex 84.3%
  6. 2022 MOISTURE ADSORPTION ISOTHERMS AND ADSORPTION ISOSTERIC HEAT OF DRY GROUND MEAT Association of Food Technology, Turkey DOI 10.15237/gida.GD22043 YÖKSİS OpenAlex 46.6%
  7. 2020 Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages Food Science of Animal Resources DOI 10.5851/kosfa.2020.e32 YÖKSİS SJR Q1 JCR Q3 OpenAlex 89.6%
  8. 2020 Glass transition and sorption properties of Köftür: a dehydrated fruit-based product Food Science and Technology DOI 10.1590/fst.34419 YÖKSİS SJR Q2 JCR Q4 OpenAlex 61.6%
  9. 2020 Textural properties of Köftür, a fruit based dessert Food Science and Technology DOI 10.1590/fst.10819 YÖKSİS SJR Q2 JCR Q4 OpenAlex 15.1%
  10. 2019 Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches Tarim Bilimleri Dergisi-Journal of Agricultural Sciences DOI 10.15832/ankutbd.426252 YÖKSİS SJR Q4 JCR Q4 OpenAlex 61.6%
  11. 2018 The effect of some pre-roasting treatments on quality characteristics of pumpkin seed oil OCL DOI 10.1051/ocl/2018025 YÖKSİS SJR Q3 JCR Q2 OpenAlex 81.8%
  12. 2018 Pre-roasting treatments significantly impact thermal and kinetic characteristics of pumpkin seed oil Thermochimica Acta DOI 10.1016/j.tca.2018.09.012 YÖKSİS SJR Q2 JCR Q2 OpenAlex 80.3%
  13. 2016 Determination of Salt Diffusion Coefficient in Rainbow Trout Oncorhynchus mykiss Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2013.851759 YÖKSİS SJR Q3 JCR Q4 OpenAlex 4.7%
  14. 2015 Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat Journal of Food Science DOI 10.1111/1750-3841.13009 YÖKSİS SJR Q1 JCR Q2 OpenAlex 84.4%
  15. 2014 Curing and diffusion coefficient study in pastırma a Turkish traditional meat product Meat Science DOI 10.1016/j.meatsci.2013.07.026 YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.1%
  16. 2011 GLASS TRANSITION OF RAINBOW TROUT AND EFFECT OF CRYOPROTECTANTS ON SOME CHANGES Journal of Food Process Engineering DOI 10.1111/j.1745-4530.2009.00405.x YÖKSİS SJR Q2 JCR Q3 OpenAlex 13.7%
  17. 2011 Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage) FOOD AND BIOPRODUCTS PROCESSING DOI 10.1016/j.fbp.2010.06.003 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 91.3%
  18. 2010 Composition and thermal properties of cattle fats European Journal of Lipid Science and Technology. DOI 10.1002/ejlt.200900133 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.3%
  19. 2010 Glass Transition of Rainbow Trout and Its Oxidation Stability During Storage International Journal of Food Properties DOI 10.1080/10942910902894922 YÖKSİS SJR Q2 JCR Q2 OpenAlex 19.8%
  20. 2009 DETERMINATION OF GLASS TRANSITION TEMPERATURE OF RAINBOW TROUT ONCORHYNCHUS MYKISS AND EFFECTS OF VARIOUS CRYOPROTECTIVE BIOPOLYMER BLENDS ON SOME CHEMICAL CHANGES Journal of Food Processing and Preservation DOI 10.1111/j.1745-4549.2008.00305.x YÖKSİS SJR Q2 JCR Q4 OpenAlex 19.3%

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