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Akademisyen

HASAN TANGÜLER

PROFESÖR

NİĞDE ÖMER HALİSDEMİR ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 59
  • Proje 0
  • Kitap 0
  • Bildiri 0
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 17 Q2 24 Q3 4 Q4 5
WoS (JCR) Q1 14 Q2 11 Q3 17 Q4 4
TR Index 22 makale

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

Üst %1 makale 0
Üst %10 makale 12
Ort. yüzdelik 67.9%
Üst %1 payı 0.0%
Üst %10 payı 20.7%

Makaleler

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

Dizin filtreleri

Toplam 59 yayın

Scopus (SJR)
Q1 17 Q2 24 Q3 4 Q4 5
WoS (JCR)
Q1 14 Q2 11 Q3 17 Q4 4
TR Index
22 makale

Makale listesi

  1. 2026 Beyond antioxidants: a chewing gum matrix as a structural barrier enhancing UV stability of fish oil Journal of Food Measurement and Characterization DOI 10.1007/s11694-026-04480-x YÖKSİS SJR Q2 JCR Q2 OpenAlex 42.9%
  2. 2026 Optimization of bioactive compounds from chicory roots by ultrasound-assisted extraction Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi DOI 10.28948/ngumuh.1901134 YÖKSİS TR Index OpenAlex 31.5%
  3. 2025 Volatile compounds of purple carrot juice, shalgam: Unveiling the effect of purple carrot size Acta Alimentaria DOI 10.1556/066.2025.00082 YÖKSİS SJR Q3 JCR Q3 OpenAlex 8.4%
  4. 2025 Effects of Cooking Methods and Oils on Bioactive Compounds, Sensory and Textural Properties of Yellow-Fleshed Potatoes (Solanum tuberosum L.) Potato Research DOI 10.1007/s11540-024-09821-1 YÖKSİS SJR Q2 JCR Q1 OpenAlex 67.7%
  5. 2025 Improving glutamic acid separation: The role of reactant type and process conditions Separation and Purification Technology DOI 10.1016/j.seppur.2025.134224 YÖKSİS SJR Q1 JCR Q1 OpenAlex 58.7%
  6. 2025 Determination of Quality Changes of Hard-Boiled Chicken Eggs Due to Slow and Fast Cooling by Electronic Nose and Machine Learning Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v13i4.934-940.7352 YÖKSİS TR Index OpenAlex 5.2%
  7. 2025 2718-0883 Eurasian Journal of Science Engineering and Technology DOI 10.55696/ejset.1620334 YÖKSİS OpenAlex 60.1%
  8. 2024 Aroma profiles of shalgam: Effect of purple carrot (Daucus carota) amount Food Science & Nutrition DOI 10.1002/fsn3.4164 YÖKSİS SJR Q1 JCR Q2 OpenAlex 70.1%
  9. 2024 COMPARATIVE EVALUATION OF THE EFFECT OF THE ADDITION OF TURNIP (BRASSICA RAPA) ON THE BIOGENIC AMINE AND VOLATILE FLAVOUR COMPOUNDS OF SHALGAM Latin American Applied Research - An international journal DOI 10.52292/j.laar.2024.1159 YÖKSİS SJR Q4 JCR Q4 OpenAlex 0.3%
  10. 2024 Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production Journal of Food Measurement and Characterization DOI 10.1007/s11694-024-02671-y YÖKSİS SJR Q2 JCR Q2 OpenAlex 59.4%
  11. 2023 Şalgam Sularının Özellikleri Üzerine Mikrofiltrasyon ile Depolama Sıcaklık ve Süresinin Etkisi Akademik Gida DOI 10.24323/akademik-gida.1382914 YÖKSİS TR Index SJR Q4 OpenAlex 50.0%
  12. 2023 The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production Turkish Science and Technology Publishing (TURSTEP) DOI 10.24925/turjaf.v11i2.239-245.5422 YÖKSİS TR Index OpenAlex 47.5%
  13. 2023 Effect of Three Different Preservatives on the Microbiota of Shalgam, a Traditional Lactic Acid Fermented Beverage FOODS DOI 10.3390/foods12224075 YÖKSİS SJR Q1 JCR Q1 OpenAlex 77.9%
  14. 2022 The influence of two yeast strains on fermentation and flavour composition of cider Flavour and Fragrance Journal DOI 10.1002/ffj.3693 YÖKSİS SJR Q2 JCR Q2 OpenAlex 71.6%
  15. 2022 Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product Journal of Food Processing and Preservation DOI 10.1111/jfpp.17267 YÖKSİS SJR Q2 JCR Q3 OpenAlex 56.0%
  16. 2022 Production of naturally flavoured and carbonated beverages using Williopsis saturnus yeast and cold fermentation process Food Bioscience DOI 10.1016/j.fbio.2022.101750 YÖKSİS SJR Q1 JCR Q1 OpenAlex 74.1%
  17. 2022 Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages during Storage Akademik Gıda DOI 10.24323/akademik-gida.1097814 YÖKSİS TR Index SJR Q4 OpenAlex 66.0%
  18. 2021 Comparison of anthocyanin profiles in şalgams (shalgams) produced with different production procedures Journal of Food Processing and Preservation DOI 10.1111/jfpp.14770 YÖKSİS SJR Q2 JCR Q3 OpenAlex 27.8%
  19. 2021 Effect of Temperature and Production Method on Some Quality Parameters of Fermented Carrot Juice (Shalgam) Food Bioscience DOI 10.1016/j.fbio.2021.100973 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 90.9%
  20. 2021 The Effect of Using Different Size Purple Carrots and Lactobacillus Plantarum on the Properties of Fermented Shalgam (Şalgam) Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v9i10.1759-1766.4246 YÖKSİS TR Index OpenAlex 70.6%

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