Akademisyen
TUNCAY GÜMÜŞ
PROFESÖR
TEKİRDAĞ NAMIK KEMAL ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.
- Makale 83
- Proje 0
- Kitap 5
- Bildiri 126
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
22
Q2
18
Q3
8
Q4
6
WoS (JCR)
Q1
17
Q2
13
Q3
15
Q4
7
TR Index
10
makale
Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.
Üst %1 makale
0
Üst %10 makale
0
Ort. yüzdelik
58.2%
Üst %1 payı
0.0%
Üst %10 payı
0.0%
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2026 A novel use of purple tulip petal anthocyanins in pH-sensitive polyvinyl alcohol films for the real-time monitoring of shrimp freshness YÖKSİS SJR Q1 JCR Q1
- 2026 Emulsion gel design for reduced-fat mayonnaise using yeast-derived single cell oil: Microstructural and rheological insights YÖKSİS SJR Q2 JCR Q2
- 2026 Effect of Grape Pomace-Based Gellan Gum Filös As an Active Edible Film on The Shelf life and Quality of Kashar Cheese YÖKSİS
- 2025 Physicochemical and Sensory Properties of Bovine Milk Treated by Different UV-C Dose: The Effect on Vitamin D3, cholesterol, fatty acid, and formation of volatile compounds YÖKSİS SJR Q4 JCR Q4 OpenAlex 68.7%
- 2025 Optimization of Sustainable Single-Cell Oil Production by Rhodotorula mucilaginosa (BT59) from Grape Pomace and Its Functional Characterization YÖKSİS SJR Q1 JCR Q2
- 2025 Gelatins derived from aronia-supplemented fish diets: Structural effect and molecular simulation YÖKSİS SJR Q1 JCR Q1
- 2025 Characterization of a sustainable functional biofilm developed with natural gellan gum based on grape pomace YÖKSİS SJR Q2 JCR Q2
- 2024 Optimization of an edible film formulation by incorporating carrageenan and red wine lees into fish gelatin film matrix YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.8%
- 2024 The potential of pectin-based films enriched with bioactive components for strawberry preservation: A sustainable and innovative coating YÖKSİS SJR Q1 JCR Q1
- 2024 Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert YÖKSİS SJR Q1 JCR Q1
- 2024 Investigating the Potential of Wine Lees as a Natural Colorant and Functional Ingredient in Jelly Production YÖKSİS SJR Q1 JCR Q1
- 2024 Waste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance YÖKSİS SJR Q1 JCR Q1
- 2023 Utilization of fish gelatin containing extracts from winery waste and pomegranate peel in soft candies YÖKSİS SJR Q2 JCR Q2
- 2023 Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries YÖKSİS SJR Q2 JCR Q3
- 2023 Characterization of Poly(vinyl alcohol)/gelatin films made with winery solid by-product (vinasse) extract YÖKSİS SJR Q1 JCR Q1
- 2023 Effect of addition of different gums on the technological and rheological properties of fish gelatin YÖKSİS TR Index SJR Q3 JCR Q3
- 2023 The Combined Effect of pH and Gamma Irradiation on the Rheological Properties of Winery Waste-enhanced Fish Gelatin YÖKSİS TR Index SJR Q3 JCR Q3 OpenAlex 5.8%
- 2023 Bozanın Dondurmanın Bazı Kalite Özelliklerine Etkisi YÖKSİS TR Index
- 2022 The fermentation-based production of gellan from rice bran and the evaluation of various qualitative properties of gum YÖKSİS SJR Q1 JCR Q1
- 2022 Rheological properties of fish (Sparus aurata) skin gelatin modified by agricultural wastes extracts YÖKSİS SJR Q1 JCR Q1