Akademisyen
YALÇIN KAYA
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 51
- Proje 0
- Kitap 0
- Bildiri 0
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
1
Q2
10
Q3
12
Q4
5
WoS (JCR)
Q1
1
Q2
2
Q3
6
Q4
22
TR Index
11
makale
Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.
Üst %1 makale
0
Üst %10 makale
5
Ort. yüzdelik
62.2%
Üst %1 payı
0.0%
Üst %10 payı
18.5%
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2023 Infection of Kudoa anatolica (Cnidaria: Myxozoa): Impact on the Nutritional Composition of Atherina hepsetus (Atherinidae) Flesh / Atherina hepsetus (Atherinidae) Balığının Kas Dokusunun Besin Kompozisyonuna Kudoa anatolica (Cnidaria: Myxozoa) Enfeksiyonlarının Etkisi YÖKSİS SJR Q3 JCR Q4 OpenAlex 45.2%
- 2022 Effect of Cold Marination on Physical Properties and Nutritional Composition of Sardine (Sardina pilchardus) YÖKSİS TR Index OpenAlex 39.9%
- 2021 Farklı Denizlerden Avlanan Hamsilerin (Engraulis encrasicolus Linnaeus 1758) Mineral Madde İçeriği ve Ağır Metal Kontaminasyonu YÖKSİS TR Index JCR Q4 OpenAlex 9.6%
- 2020 Comparison of the Effects of Ohmic and Conventional Heating Methods on Some Quality Parameters of the Hot-smoked Fish Pâté YÖKSİS SJR Q3 JCR Q4 OpenAlex 77.7%
- 2020 Consumer perceptions of food safety of fried mussel: Multiple correspondence analysis YÖKSİS TR Index OpenAlex 49.4%
- 2019 Seasonal changes in the yield and gel properties of agar extracted from Gelidium latifolium (Rhodophyta) YÖKSİS SJR Q1 JCR Q1 OpenAlex 67.2%
- 2019 The Effect of Frying – the Chemical, Microbiological, and Acrylamide Composition of Mussels as a Street Food YÖKSİS SJR Q3 JCR Q4 OpenAlex 70.2%
- 2019 Determination of the shelf life of smoked sea bass (Dicentrarchuslabraxlinaeus, 1758) marinade stored under refrigerated conditions (4 °С) YÖKSİS SJR Q4 JCR Q4 OpenAlex 49.2%
- 2019 Differences on lipid quality index and amino acid profiles of European Anchovy caught from different area in Turkey YÖKSİS OpenAlex 82.7%
- 2014 Chemical Composition and Nutritional Quality of Scorpion Fish (Scorpaena poscus Linnaeus 1758) Muscle YÖKSİS SJR Q4 JCR Q4 OpenAlex 9.8%
- 2014 Monthly Differentiation in Meat Yield Chemical and Amino Acid Composition of Wild and Cultured Brown Trout Salmo Trutta Forma Fario Linneaus 1758 YÖKSİS OpenAlex 89.4%
- 2014 Heavy Metal Levels in the Black Sea Anchovy Engraulis encrasicolus as Biomonitor and Potential Risk of Human Health YÖKSİS SJR Q3 JCR Q4 OpenAlex 64.0%
- 2012 Proximate Chemical Composition of Whiting (Merlangius merlangus euxinus Nordman 1840) Roe YÖKSİS SJR Q2 JCR Q3 OpenAlex 68.5%
- 2012 Assessment of Food Supply of Small Pelagic Fish in the Black Sea Based on Their Lipid Content YÖKSİS SJR Q3 JCR Q4 OpenAlex 63.2%
- 2011 Proximate Composition Cholesterol and Fatty Acid Content of Brown Shrimp Crangon crangon L 1758 from Sinop Region Black Sea YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 92.3%
- 2010 Comparison of Protein Lipid and Fatty Acids Composition of Anchovy Engraulis encrasicolus L 1758 during the Commercial Catching Season YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 93.0%
- 2009 Seasonal Comparison Of Wild And Farmed Brown Trout Salmo trutta forma fario L 1758 CRUDE LIPID Gonadosomatic Index And Fatty Acids YÖKSİS SJR Q2 JCR Q2 OpenAlex 87.3%
- 2008 Fatty acid and amino acid composition of raw and hot smoked sturgeon Huso huso L 1758 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 95.4%
- 2008 The Effects of Hot Smoking on the Chemical Composition and Shelf Life of Mediterranean Mussel Mytilus galloprovincialis L 1819 under Chilled Storage YÖKSİS SJR Q2 JCR Q4 OpenAlex 66.5%
- 2023 Infection of Kudoa anatolica (Cnidaria: Myxozoa): Impact on the Nutritional Composition of Atherina hepsetus (Atherinidae) Flesh YÖKSİS SJR Q3 JCR Q4 OpenAlex 45.2%