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Akademisyen

NURAY İNAN ÇINKIR

DOKTOR ÖĞRETİM ÜYESİ

OSMANİYE KORKUT ATA ÜNİVERSİTESİ KADİRLİ UYGULAMALI BİLİMLER FAKÜLTESİ GIDA TEKNOLOJİSİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 20
  • Proje 0
  • Kitap 4
  • Bildiri 46
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 7 Q2 8 Q3 0 Q4 0
WoS (JCR) Q1 8 Q2 5 Q3 0 Q4 0
TR Index 5 makale

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

Üst %1 makale 0
Üst %10 makale 4
Ort. yüzdelik 76.9%
Üst %1 payı 0.0%
Üst %10 payı 28.6%

Makaleler

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

Dizin filtreleri

Toplam 20 yayın

Scopus (SJR)
Q1 7 Q2 8 Q3 0 Q4 0
WoS (JCR)
Q1 8 Q2 5 Q3 0 Q4 0
TR Index
5 makale

Makale listesi

  1. 2025 Comparative effects of the probiotic bacteria and carob powder on the quality properties of peanut butter Quality Assurance and Safety of Crops & Foods DOI 10.15586/qas.v17i1.1522 YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %10 OpenAlex 94.1%
  2. 2025 A Review of Emerging Technologies on the Rehydration Behavior of Foodstuffs Journal of Food Process Engineering DOI 10.1111/jfpe.70031 YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %10 OpenAlex 95.6%
  3. 2025 Artificial Neural Network and Multiple Linear Regression Modelling for Prediction of Moisture Ratio of Red Beetroots During Ultrasound Assisted Vacuum Drying Çukurova Tarım Gıda Bil. Der. DOI 10.36846/CJAFS.2025.210 YÖKSİS TR Index OpenAlex 75.3%
  4. 2024 Advanced technologies for the collagen extraction from food waste – A review on recent progress Microchemical Journal DOI 10.1016/j.microc.2024.110404 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.2%
  5. 2024 Applications of electrolyzed water in the food industry: A comprehensive review of its effects on food texture Future Foods DOI 10.1016/j.fufo.2024.100369 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.2%
  6. 2022 Changes in cashew apple juice treated with optimum thermosonication during storage Elsevier BV DOI 10.1016/j.focha.2022.100120 YÖKSİS SJR Q2 OpenAlex 89.3%
  7. 2020 Changes in quality attributes during production steps and frozen-storage of pomegranate juice concentrate Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2020.103548 YÖKSİS SJR Q1 JCR Q1 OpenAlex 75.8%
  8. 2020 Microwave drying of TURKISH red meat (watermelon) radish (RAPHANUS SATIVUS l.): effect of osmotic dehydration, pre-treatment and slice thickness Heat and Mass Transfer DOI 10.1007/s00231-020-02930-w YÖKSİS SJR Q2 JCR Q2 OpenAlex 82.0%
  9. 2019 Karotenoid Bileşenlerin Mikroenkapsülasyonu ve Kullanılan Yöntemlerdeki Son Gelişmeler Türk Tarım - Gıda Bilim ve Teknoloji Dergisi DOI 10.24925/turjaf.v7i12.2170-2183.2944 YÖKSİS TR Index OpenAlex 19.2%
  10. 2025 Comparative effects of the probiotic bacteria and carob powder on the quality properties of peanut butter Quality Assurance and Safety of Crops & Foods DOI 10.15586/qas.v17i1.1522 YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %10 OpenAlex 94.1%
  11. 2025 Modeling quality changes in heat-processed orange juice: a comparative study of artificial neural network and multiple linear regression approaches Harran Tarım ve Gıda Bilimleri Dergisi DOI 10.29050/harranziraat.1572534 YÖKSİS TR Index OpenAlex 52.7%
  12. 2024 Advanced technologies for the collagen extraction from food waste–A review on recent progress Microchemical Journal DOI 10.1111/jfpe.14567 YÖKSİS JCR Q1 OpenAlex 68.1%
  13. 2024 Emulsion electrospinning of zein nanofibers with carotenoid microemulsion: Optimization, characterization and fortification Food Chemistry YÖKSİS SJR Q1 JCR Q1
  14. 2024 Kinetic and artificial neural network modeling of dried black beauty eggplant (Solanum melongena L.) slices during rehydration JOURNAL OF FOOD PROCESS ENGINEERING DOI 10.1111/jfpe.14567 YÖKSİS SJR Q2 JCR Q2 OpenAlex 68.1%
  15. 2024 Applications of Electrolyzed Water in the Food Industry: A Comprehensive Review of its Effects on Food Texture Future Foods YÖKSİS SJR Q1 JCR Q1
  16. 2023 Emulsion electrospinning of zein or gelatin-pectin with carotenoid from watermelon Food Chemistry Advances YÖKSİS SJR Q2
  17. 2023 Siyah Havuç Posasından Elde Edilen Antosiyaninlerin Elektroeğirme Yöntemi İle Enkapsülasyonu Gıda Mühendisliği Dergisi DOI https://www.researchgate.net/publication/372405357_Siyah_Havuc_Posasindan_Elde_Edilen_Antosiyaninlerin_Elektroegirme_Yontemi_Ile_Enkapsulasyonu YÖKSİS
  18. 2022 Changes in cashew apple juice treated with optimum thermosonication during storage Food Chemistry Advances YÖKSİS SJR Q2
  19. 2022 Extraction of carotenoid compounds from watermelon pulp with microemulsion based technique: Optimization studies FOOD CHEMISTRY DOI 10.1016/j.foodchem.2022.132169 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.6%
  20. 2020 Changes in quality attributes during production steps and frozen-storage of pomegranate juice concentrate Journal of Food Composition and Analysis YÖKSİS SJR Q1 JCR Q1

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