Akademisyen
CEM OKAN ÖZER
DOÇENT
NEVŞEHİR HACI BEKTAŞ VELİ ÜNİVERSİTESİ MÜHENDİSLİK-MİMARLIK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.
- Makale 37
- Proje 0
- Kitap 5
- Bildiri 37
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
9
Q2
8
Q3
4
Q4
1
WoS (JCR)
Q1
6
Q2
3
Q3
10
Q4
4
TR Index
9
makale
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2026 Potentıal of Usıng Pulses Flours and Aquafaba in Glutenfree and Vegan Cakes YÖKSİS TR Index
- 2026 Monitoring the oxidative deterioration process in modified atmosphere packaged ground meat using a machine learning-based model YÖKSİS TR Index
- 2025 The effect of genotype and housing system (deep litter and enriched cages) on physical characteristics and chemical compositions of eggs from layer breeders YÖKSİS SJR Q1 JCR Q1
- 2025 Development of functional flavour enhancers from waste chicken skin YÖKSİS SJR Q2 JCR Q3
- 2025 Sustainability in the industrial catering menus: Nutritional and environmental impact assessment YÖKSİS SJR Q1 JCR Q1
- 2025 Effects of Pomegranate Flower Extracts on Antioxidant Properties, Phenolic Content, and Quality Attributes of Nitrite Reduced Chicken Sausages YÖKSİS SJR Q2 JCR Q3
- 2025 Impact of Silicon Dioxide Nanoparticles on Nutritional Composition of Edible Insect: Galleria mellonella (Lepidoptera: Pyralidae) Larvae YÖKSİS TR Index SJR Q4
- 2024 The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs YÖKSİS SJR Q3 JCR Q4
- 2024 Utilization of beef lung powder in model chicken emulsion formulation YÖKSİS SJR Q1 JCR Q2
- 2024 The Utilization of Chasteberry (Vitex agnus-castus L.) Seed Powder as a Natural Antioxidant in the Production of Beef Meatball YÖKSİS TR Index
- 2023 Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics YÖKSİS SJR Q3 JCR Q3
- 2023 Effect of different pasture species on growth performance, carcass traits, internal organ weights, and meat quality of slower growing broilers in free-range production system YÖKSİS SJR Q2 JCR Q2
- 2023 Utilization of Sunflower Oil-based Oleogel forDeep-Fried Coated Chicken Products YÖKSİS SJR Q3 JCR Q3
- 2022 Valorization of waste chicken skin for conjugated linoleic acid (CLA) production: optimization using response surface methodology YÖKSİS SJR Q1 JCR Q1
- 2021 Investigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production YÖKSİS SJR Q1 JCR Q3
- 2021 Evaluation of quality and emulsion stability of a fat reduced beef burger prepared with an olive oil oleogel based emulsion YÖKSİS SJR Q2 JCR Q3
- 2021 The effects of light sources and packaging types on the storage stability of fresh lean and chuck beef meat during refrigerated storage YÖKSİS SJR Q2 JCR Q3
- 2021 EKSTRAKSİYON KOŞULLARININ NAR (Punica Granatum) ÇİÇEĞİ EKSTRAKTLARININ ANTİOKSİDAN AKTİVİTE Ve TOPLAM FENOLİK İÇERİĞİ ÜZERİNE ETKİSİ YÖKSİS TR Index JCR Q4
- 2021 Optimization of pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added lactic acid Bacteria strains to improve microbial conjugated linoleic acid production in fermented ground beef YÖKSİS SJR Q1 JCR Q1
- 2021 Kalaba Yoğurdu ile Üretilen Tiramisunun Bazı Özelliklerinin Belirlenmesi YÖKSİS TR Index