Akademisyen

HÜLYA TURAN

PROFESÖR

SİNOP ÜNİVERSİTESİ SU ÜRÜNLERİ FAKÜLTESİ SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ

Ana Dal Ziraat ve Orman ve Su Ürünleri Temel Alanı
Yan Dal Su Ürünleri

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

Makale 82
Proje 0
Kitap 0
Bildiri 0
Patent 0
Sanatsal 0

Scopus (SJR) Q1 7 Q2 16 Q3 7 Q4 4

WoS (JCR) Q1 2 Q2 9 Q3 12 Q4 14

TR Index 14 makale

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

Üst %1 makale 0

Üst %10 makale 8

Ort. yüzdelik 73.9%

Üst %1 payı 0.0%

Üst %10 payı 18.6%

Makaleler

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

Makale listesi

2026 The Sensory, Chemical and Microbiological Quality of Sous‐Vide Cooked Sea Bass (Dicentrarchus labrax Linneaus, 1758) With Liquid Smoke Flavor Food Science & Nutrition DOI 10.1002/fsn3.72184 YÖKSİS SJR Q1 JCR Q2 OpenAlex 79.7%
2025 Effect of Lemon Oil Nanoemulsion and Heat Treatment on Physical Properties and Lipid Quality Parameters of Fish Meat During Storage European Journal of Lipid Science and Technology DOI 10.1002/ejlt.70055 YÖKSİS SJR Q2 JCR Q3 OpenAlex 65.7%
2025 Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss) Journal of Culinary Science & Technology DOI 10.1080/15428052.2024.2373767 YÖKSİS SJR Q3 JCR Q4 OpenAlex 75.6%
2025 Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at + 4 ± 2 °C Journal of Food Science and Technology DOI 10.1007/s13197-025-06352-6 YÖKSİS SJR Q2 JCR Q2 OpenAlex 75.6%
2025 Nutritional Value of Smoke Flavored Marinades FromTurkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage Food Science & Nutrition DOI 10.1002/fsn3.70444 YÖKSİS SJR Q1 JCR Q2 OpenAlex 63.3%
2025 Innovative Versus Traditional Cooking Methods: Impacts on the Nutritional Profile of Large Rainbow Trout (Oncorhynchus mykiss) Cultured in the Black Sea, Türkiye Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2025.108273 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.5%
2025 Su Ürünlerinde Uygulanan Minimal İşleme Yöntemleri Sinop Üniversitesi Fen Bilimleri Dergisi DOI 10.33484/sinopfbd.1768673 YÖKSİS TR Index OpenAlex 52.5%
2024 Enhancing the Quality of Ready‐to‐Eat Trout Burger Patties: Investigating the Combination of Modified Atmosphere Packaging and Microbial Transglutaminase Enzyme Food Science & Nutrition DOI 10.1002/fsn3.4495 YÖKSİS SJR Q1 JCR Q2 OpenAlex 67.4%
2024 A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative Study Food and Bioprocess Technology DOI 10.1007/s11947-024-03363-7 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.6%
2024 Potential Contribution of Farmed Fishes to The Recommended Nutrient Intakes (RNIs): A Case Study of Farmed Atlantic Salmon (S. salar) and Different Origin Large Rainbow Trout (O. mykiss) Karadeniz Fen Bilimleri Dergisi DOI 10.31466/kfbd.1317839 YÖKSİS OpenAlex 82.2%
2024 Correlation Between Texture Profile Analysis and Colour Characteristics of Fish: Case study: Black Sea Large Rainbow Trout and Norwegian Salmon Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology DOI 10.15835/buasvmcn-fst:2024.0023 YÖKSİS JCR Q4 OpenAlex 68.7%
2023 Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs’ quality. Journal of the Hellenic Veterinary Medical Society DOI 10.12681/jhvms.30845 YÖKSİS SJR Q3 JCR Q4 OpenAlex 73.4%
2023 The Effect of Microbial Transglutaminase (MTGase) Enzyme on Physical, Sensorial and Nutritional Properties of Atlantic Salmon (Salmo salar Linnaeus, 1758) Meatballs Journal of Agricultural Faculty of Gaziosmanpasa University DOI 10.55507/gopzfd.1219841 YÖKSİS TR Index OpenAlex 75.9%
2022 Preliminary investigation of the nutritional composition of two commercial fish species: Rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) Journal of the Hellenic Veterinary Medical Society DOI 10.12681/jhvms.27821 YÖKSİS SJR Q3 JCR Q4 OpenAlex üst %10 OpenAlex 91.8%
2022 The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum) International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2022.100490 YÖKSİS SJR Q1 JCR Q2 OpenAlex 77.0%
2021 The New Gastronomic Product: Dried and Vacuumed Rainbow Trout Roe The Annals of the University Dunarea de Jos of Galati Fascicle VI-FOOD TECHNOLOGY DOI 10.35219/foodtechnology.2021.1.02 YÖKSİS SJR Q3 JCR Q4 OpenAlex 55.1%
2019 Black Sea Whiting: Assessment of Potential Health Benefits/Risks and Differences Based on Mineral Concentrations of Meat and Roes Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v7i12.2075-2082.2780 YÖKSİS TR Index OpenAlex üst %10 OpenAlex 96.5%
2019 Comparison of fatty acids, lipid quality index and amino acid profiles of whiting (Merlangius merlangus euxinus Nordman,1840) meat and roe during fishing season in Black Sea Ukrainian Food Journal DOI 10.24263/2304-974X-2019-8-3-5 YÖKSİS SJR Q4 JCR Q4 OpenAlex 74.7%
2019 Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage Food Science and Technology DOI 10.1590/fst.01318 YÖKSİS SJR Q2 JCR Q3 OpenAlex 89.6%
2017 Interaction Between Rancidity and Organoleptic Parameters of Anchovy Marinade (Engraulis encrasicolus L. 1758) Include Essential Oils Journal of Food Science and Technology-Mysore DOI 10.1007/s13197-017-2605-9 YÖKSİS SJR Q2 JCR Q2 OpenAlex 75.7%

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