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Academician

YUSUF TUNÇTÜRK

PROFESÖR

VAN YÜZÜNCÜ YIL ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

  • Ana Dal Mühendislik Temel Alanı
  • Yan Dal Gıda Bilimleri ve Mühendisliği

A quick look at recorded outputs — details below.

  • Articles 60
  • Projects 0
  • Books 3
  • Proceedings 42
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 11 Q2 5 Q3 1 Q4 5
WoS (JCR) Q1 5 Q2 6 Q3 5 Q4 2
TR Index 6 articles

Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.

Top 1% articles 0
Top 10% articles 5
Avg percentile 72.0%
Top 1% share 0.0%
Top 10% share 21.7%

Articles

Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.

Index filters

60 publications total

Scopus (SJR)
Q1 11 Q2 5 Q3 1 Q4 5
WoS (JCR)
Q1 5 Q2 6 Q3 5 Q4 2
TR Index
6 articles

Article list

  1. 2024 Encapsulation Applications and Current Studies in Food Technology Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.21597/jist.1472879 YÖKSİS OpenAlex 60.4%
  2. 2023 Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria Journal of Food Processing and Preservation DOI 10.1155/2023/7462909 YÖKSİS SJR Q2 JCR Q3 OpenAlex 85.9%
  3. 2021 Effect of fortification of set\u2010type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage International Journal of Dairy Technology DOI 10.1111/1471-0307.12803 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 96.1%
  4. 2020 Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria International Journal of Dairy Technology DOI 10.1111/1471-0307.12643 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 93.2%
  5. 2020 Evaluation of the Quality Characteristics of Siirt Herby Cheese: A Traditional Turkish Variety Journal of the Institute of Science and Technology DOI 10.21597/jist.635902 YÖKSİS OpenAlex 71.0%
  6. 2020 Determination of Some Quality Parameters of White Cheeses Produced from Different Animal Milks During Storage Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.17714/gumusfenbil.671716 YÖKSİS TR Index SJR Q4 OpenAlex 61.1%
  7. 2020 Determination of Optimum Ethanolic Extraction Conditions and Phenolic Profiles of Thyme, Mint, Uckun, Grape Seeds and Green Tea Waste Fiber Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi DOI 10.24180/ijaws.783503 YÖKSİS TR Index OpenAlex 55.3%
  8. 2020 Peynir Altı Suyunda Üretilen Ekzopolisakkaritlerin Stabilizatör Olarak Kullanımının Dondurmanın Bazı Kimyasal ve Fiziksel Özelliklerine Etkileri Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi DOI 10.29133/yyutbd.655062 YÖKSİS TR Index SJR Q3 OpenAlex 50.8%
  9. 2015 Volatile compounds of Van Herby cheeses produced with raw and pasteurized milks from different species Journal of Food Science and Technology DOI 10.1007/s13197-014-1458-8 YÖKSİS SJR Q2 JCR Q3 OpenAlex 88.9%
  10. 2015 Extension Shelf Life of Cheese A Review International Journal of Dairy Science DOI 10.3923/ijds.2015.44.60 YÖKSİS SJR Q4 OpenAlex top 10% OpenAlex 90.5%
  11. 2011 Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese Food Science and Technology International DOI 10.1177/1082013210382485 YÖKSİS OpenAlex 83.8%
  12. 2011 Some Chemical Characteristics of Butters Obtained from Van Market Kafkas Üniv. Vet. Fak.Dergisi DOI 10.9775/kvfd.2010.3694 YÖKSİS TR Index SJR Q2 JCR Q3 OpenAlex 35.2%
  13. 2011 The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese JOURNAL OF DAIRY SCIENCE DOI 10.3168/jds.2010-3586 YÖKSİS SJR Q1 JCR Q1 OpenAlex 63.7%
  14. 2010 The effect of storage temperatures and packaging methods on properties of Motal cheese Journal of Dairy Science DOI 10.3168/jds.2009-2413 YÖKSİS SJR Q1 JCR Q1 OpenAlex 73.4%
  15. 2009 Determination of mineral contents of wild grown edible mushrooms Food Chemistry DOI 10.1016/j.foodchem.2008.08.058 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 92.9%
  16. 2007 Effect of using interesterified and non interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese International Journal of Food Science & Technology DOI 10.1111/j.1365-2621.2006.01366.x YÖKSİS SJR Q1 JCR Q2 OpenAlex 77.1%
  17. 2006 The effects of enzymatic hydrolysis of casein on apparent yield stress and some emulsion properties Food Hydrocolloids DOI 10.1016/j.foodhyd.2005.04.003 YÖKSİS SJR Q1 JCR Q1 OpenAlex 84.6%
  18. 2024 Effects of homogenization and packing material on chemical, biochemical and microbiological properties of Kashar cheese Latin American Applied Research - An international journal DOI 10.52292/j.laar.2024.1173 YÖKSİS SJR Q4 JCR Q4 OpenAlex 8.8%
  19. 2023 Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria Hindawi Limited DOI 10.1155/2023/7462909 YÖKSİS SJR Q2 JCR Q3 OpenAlex 85.9%
  20. 2021 Effect of fortification of set type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage International Journal of Dairy Technology DOI 10.1111/1471-0307.12803 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 96.1%

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