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Akademisyen

İSA CAVİDOĞLU

PROFESÖR

VAN YÜZÜNCÜ YIL ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 77
  • Proje 0
  • Kitap 0
  • Bildiri 0
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 14 Q2 17 Q3 12 Q4 3
WoS (JCR) Q1 11 Q2 9 Q3 14 Q4 7
TR Index 9 makale

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

Üst %1 makale 0
Üst %10 makale 6
Ort. yüzdelik 70.3%
Üst %1 payı 0.0%
Üst %10 payı 12.8%

Makaleler

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

Dizin filtreleri

Toplam 77 yayın

Scopus (SJR)
Q1 14 Q2 17 Q3 12 Q4 3
WoS (JCR)
Q1 11 Q2 9 Q3 14 Q4 7
TR Index
9 makale

Makale listesi

  1. 2024 Nar Çekirdeğinin Bazı Fizikokimyasal Özellikleri ve Yağ Asidi Bileşimi Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.53433/yyufbed.1438794 YÖKSİS TR Index OpenAlex 8.4%
  2. 2024 The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation Grasas y Aceites DOI 10.3989/gya.1077231.2052 YÖKSİS SJR Q3 JCR Q4 OpenAlex 36.4%
  3. 2024 Evaluation the kinetic of peroxide and hexanal formation in ascorbyl palmitate incorporated sunflower oil during accelerated oxidation Grasas y Aceites DOI 10.3989/gya.0320231 YÖKSİS SJR Q3 JCR Q4 OpenAlex 33.0%
  4. 2023 Mısırözü Yağı ve Zeytinyağında Hekzanal Tayini Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.21597/jist.1276741 YÖKSİS OpenAlex 18.3%
  5. 2023 Katı Faz Mikroekstraksiyon-Gaz Kromatografisi Metodu ile Malonaldehit ve Hegzanal Tayini Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.53433/yyufbed.1215854 YÖKSİS TR Index OpenAlex 35.8%
  6. 2021 A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions Food Bioscience DOI 10.1016/j.fbio.2021.101184 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 94.1%
  7. 2021 Effects of Microwave-Assisted Steam Drying and Freeze-Drying Techniques in the Raw Wheat Germ for the Antioxidant Activity and Microbiological Quality Van Yuzuncu Yıl University Journal of the Institute of Natural & Applied Sciences DOI 10.53433/yyufbed.1017973 YÖKSİS TR Index OpenAlex 12.5%
  8. 2020 Tüketicilerin Takviye Edici Gıdaları Kullanım Amacı, Satın Alma Tercihleri, ÜrünlereOlan Güveni ve Yasal Düzenlemeler Hakkındaki Düşünceleri: Van İli Örneği Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi DOI 10.29133/yyutbd.733454 YÖKSİS TR Index SJR Q3 OpenAlex 71.0%
  9. 2019 Determination of Some Quality and Safety Parameters for Black Raisin Juice International Journal of Scientific and Technological Research DOI 10.7176/JSTR/5-4-08 YÖKSİS OpenAlex 46.7%
  10. 2018 A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria-loaded polymer-based characterized nanofibers Journal of Food Safety DOI 10.1111/jfs.12547 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 90.6%
  11. 2017 FATTY ACID PROFILES AND MINERAL CONTENTS OF WALNUTS FROM DIFFERENT PROVINCES OF VAN LAKE GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD16062 YÖKSİS OpenAlex 63.9%
  12. 2025 The impact of multiple pre-treatment combinations and storage on some quality parameters of apple chips fried by vacuum combined infrared radiation Grasas y Aceites DOI 10.3989/gya.0543251.2328 YÖKSİS SJR Q3 JCR Q4 OpenAlex 57.5%
  13. 2024 The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation Grasas y Aceites DOI 10.3989/gya.1077231.2052 YÖKSİS SJR Q3 JCR Q4 OpenAlex 36.5%
  14. 2024 Evaluation the kinetic of peroxide and hexanal formation in ascorbyl palmitate incorporated sunflower oil during accelerated oxidation Grasas y Aceites DOI 10.3989/gya.0320231 YÖKSİS SJR Q3 JCR Q4 OpenAlex 32.9%
  15. 2022 Phytochemicals and antioxidant activities of twelve edible wild plants from Eastern Anatolia, Turkey FOOD SCIENCE AND TECHNOLOGY DOI 10.1590/fst.18021 YÖKSİS SJR Q2 JCR Q3 OpenAlex 73.7%
  16. 2022 Drying kinetics and quality properties of Mellaki (Pyrus communis L.) pear slices dried in a novel vacuum-combined infrared oven JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.16866 YÖKSİS SJR Q2 JCR Q3 OpenAlex 66.4%
  17. 2021 A novel coating material: Ellagitannins-loaded maltodextrin and lecithin-based nanomaterials Food Bioscience DOI www.elsevier.com/locate/fbio YÖKSİS SJR Q1 JCR Q1
  18. 2021 Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil J Food Sci Technol DOI 10.1007/s13197-020-04767-x YÖKSİS SJR Q2 JCR Q3 OpenAlex 75.1%
  19. 2021 A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions Food Bioscience DOI 10.1016/j.fbio.2021.101184 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 94.1%
  20. 2020 Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 °C Journal of Food Science and Technology DOI 10.1007/s13197-019-04213-7 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 94.1%

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