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DENİZ DAMLA ALTAN KAMER

DOÇENT

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 32
  • Proje 0
  • Kitap 2
  • Bildiri 33
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 16 Q2 6 Q3 3 Q4 3
WoS (JCR) Q1 13 Q2 6 Q3 6 Q4 4
TR Index 7 makale

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

Üst %1 makale 0
Üst %10 makale 6
Ort. yüzdelik 73.1%
Üst %1 payı 0.0%
Üst %10 payı 23.1%

Makaleler

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

Dizin filtreleri

Toplam 32 yayın

Scopus (SJR)
Q1 16 Q2 6 Q3 3 Q4 3
WoS (JCR)
Q1 13 Q2 6 Q3 6 Q4 4
TR Index
7 makale

Makale listesi

  1. 2026 Optimization and Molecular Simulation of Gelatin‐Free Marshmallow Formulation Using Gellan Gum and Aquafaba Food Science & Nutrition DOI 10.1002/fsn3.71898 YÖKSİS SJR Q1 JCR Q2 OpenAlex 41.9%
  2. 2025 Gelatins derived from aronia-supplemented fish diets: Structural effect and molecular simulation International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2025.139623 YÖKSİS SJR Q1 JCR Q1 OpenAlex 74.6%
  3. 2025 Emulsion gel design for reduced-fat mayonnaise using yeast-derived single cell oil: Microstructural and rheological insights Journal of Food Measurement and Characterization DOI 10.1007/s11694-025-03674-z YÖKSİS SJR Q2 JCR Q2 OpenAlex 27.0%
  4. 2025 The Clean-Label-Friendly Solution: Stabilizing Milk-Based Cocoa Beverages with Citrus Fiber ACS Omega DOI 10.1021/acsomega.5c01904 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.3%
  5. 2025 Optimization of Sustainable Single-Cell Oil Production by Rhodotorula mucilaginosa (BT59) from Grape Pomace and Its Functional Characterization ACS Omega DOI 10.1021/acsomega.5c01720 YÖKSİS SJR Q1 JCR Q2 OpenAlex 68.5%
  6. 2025 Characterization of a sustainable functional biofilm developed with natural gellan gum based on grape pomace Journal of Food Measurement and Characterization DOI 10.1007/s11694-025-03502-4 YÖKSİS SJR Q2 JCR Q2 OpenAlex 78.9%
  7. 2025 Characterization of Red Poppy (Papaver rhoeas L.) Extract: An Alternative Food Colorant Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi DOI 10.18016/ksutarimdoga.vi.1585256 YÖKSİS TR Index JCR Q3 OpenAlex 56.9%
  8. 2024 Optimization of an edible film formulation by incorporating carrageenan and red wine lees into fish gelatin film matrix International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2023.128854 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.8%
  9. 2024 The potential of pectin-based films enriched with bioactive components for strawberry preservation: A sustainable and innovative coating Scientia Horticulturae DOI 10.1016/j.scienta.2024.113294 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.1%
  10. 2024 Waste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2024.129342 YÖKSİS SJR Q1 JCR Q1 OpenAlex 79.1%
  11. 2024 Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert Food Chemistry DOI 10.1016/j.foodchem.2024.140787 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.1%
  12. 2024 Synergistic formulation approach for developing pea protein and guar gum enriched olive oil-in-water emulsion gels as solid fat substitutes: Formulation optimization, characterization, and molecular simulation International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2023.128718 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.7%
  13. 2024 Investigating the Potential of Wine Lees as a Natural Colorant and Functional Ingredient in Jelly Production Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.13014 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.9%
  14. 2024 Development of low oil emulsion gels by solidification of oil droplets and determination of their rheological properties International Journal of Agriculture, Environment and Food Sciences DOI 10.31015/jaefs.2024.3.16 YÖKSİS TR Index OpenAlex 67.5%
  15. 2023 Utilization of fish gelatin containing extracts from winery waste and pomegranate peel in soft candies Journal of Food Measurement and Characterization DOI 10.1007/s11694-023-02023-2 YÖKSİS SJR Q2 JCR Q2 OpenAlex 60.8%
  16. 2023 Characterization of Poly(vinyl alcohol)/gelatin films made with winery solid by-product (vinasse) extract Food Packaging and Shelf Life DOI 10.1016/j.fpsl.2022.101013 YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.0%
  17. 2023 Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries Polish Journal of Food and Nutrition Sciences DOI 10.31883/pjfns/163554 YÖKSİS SJR Q2 JCR Q3 OpenAlex 71.5%
  18. 2023 Effect of addition of different gums on the technological and rheological properties of fish gelatin Journal of Tekirdag Agricultural Faculty DOI https://dergipark.org.tr/tr/pub/jotaf YÖKSİS TR Index SJR Q3 JCR Q3
  19. 2023 The Combined Effect of pH and Gamma Irradiation on the Rheological Properties of Winery Waste-enhanced Fish Gelatin Journal of Tekirdag Agricultural Faculty DOI 10.33462/jotaf.1232103 YÖKSİS TR Index SJR Q3 JCR Q3 OpenAlex 5.8%
  20. 2023 Bozanın Dondurmanın Bazı Kalite Özelliklerine Etkisi Avrupa Bilim ve Teknoloji Dergisi DOI https://dergipark.org.tr/tr/pub/ejosat YÖKSİS TR Index

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