Akademisyen
EYLEM EZGİ FADILOĞLU
DOKTOR ÖĞRETİM ÜYESİ
YAŞAR ÜNİVERSİTESİ UYGULAMALI BİLİMLER YÜKSEKOKULU GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.
- Makale 20
- Proje 0
- Kitap 1
- Bildiri 0
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
2
Q2
5
Q3
4
Q4
1
WoS (JCR)
Q1
2
Q2
2
Q3
3
Q4
4
TR Index
7
makale
Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.
Üst %1 makale
0
Üst %10 makale
2
Ort. yüzdelik
70.7%
Üst %1 payı
0.0%
Üst %10 payı
15.4%
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2026 Effect of Freeze-Dried Black Chokeberry Extract on theQuality Characteristics of Cooked Chicken PattiesIncorporated With MAP YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 95.6%
- 2024 Siyez, Dinkel ve Kavılca Unu ile Kaplanmış Tavuk Nuggetların Soğukta Depolama Süresince Bazı Kalite Özelliklerinin İncelenmesi YÖKSİS TR Index OpenAlex 81.8%
- 2024 The Effects of Acorn Flour on Some Quality Characteristics of Chicken Patties YÖKSİS TR Index OpenAlex 46.6%
- 2023 Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat YÖKSİS SJR Q1 JCR Q1 OpenAlex 84.0%
- 2022 Reduction of biogenic amines formation by foodborne pathogens using postbiotics in lysine-decarboxylase broth YÖKSİS SJR Q2 JCR Q2 OpenAlex 85.8%
- 2022 Effects of Whey Protein Coating Incorporated with Propolis-β-Cyclodextrin Emulsion on Quality of Refrigerated Sea Bass Fillets (Dicentrarchus labrax) YÖKSİS SJR Q3 JCR Q4 OpenAlex 68.2%
- 2020 Comparative Assessment of Potassium Sorbate and Clove Oil (Syzygium aromaticum, L.) on Quality Alteration in Chilled Crayfish (Astacus leptodactylus) YÖKSİS TR Index SJR Q3 OpenAlex 3.2%
- 2019 The Effect of Glazing With Sumac (Rhus coriaria, L.) Extract on The Quality of Frozen Rainbow Trout (Oncorhynchus Mykiss) Fillets YÖKSİS OpenAlex 80.3%
- 2019 Microbiological and Physicochemical Quality of Carp sausageEnriched With Propolis Natural Extract during Chilled Storage YÖKSİS SJR Q3 JCR Q4 OpenAlex 70.2%
- 2019 The Effects of Goji Berry (Lycium barbarum L.) Extract on Some Chemical, Microbiological and Sensory Characteristics of Liquid Smoked Common Carp (Cyprinus carpio L., 1758) Sausages YÖKSİS TR Index SJR Q3 OpenAlex 59.1%
- 2018 Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout ( iOncorhynchus mykiss/i , Walbaum, 1792) fillets/title YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 91.8%
- 2024 Siyez, Dinkel ve Kavılca Unu ile Kaplanmış Tavuk Nuggetların Soğukta Depolama Süresince Bazı Kalite Özelliklerinin İncelenmesi YÖKSİS TR Index
- 2022 Reduction of biogenic amines formation by foodborne pathogens using postbiotics in lysine-decarboxylase broth YÖKSİS SJR Q2 JCR Q2 OpenAlex 85.8%
- 2020 Determination of the oxidative stability and shelf life of anchovy (Engraulis engrasicholus l., 1758) fish burgers supplemented with garlic peel extract during cold storage YÖKSİS SJR Q4 JCR Q4
- 2020 Luciobarbus esocinus’DAN HAZIRLANAN “GRAVLAKS”IN BESİN KOMPOZİSYONU VE DUYUSAL DEĞERLENDİRMESİ YÖKSİS
- 2018 Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles YÖKSİS SJR Q2 JCR Q3
- 2018 Investigation of Some Quality Characteristics of Smoked Common Carp (Cyprinus carpio) Sausages Supplemented With Propolis Extract YÖKSİS OpenAlex 67.1%
- 2004 Chemical Composition and Quality Characteristics of Emulsion Type Turkey Rolls Formulated with Dairy Ingredients YÖKSİS
- 2003 Effect of Nitrite Levels Endpoint Temperature and Storage on Pink Color Develpoment in Turkey Rolls YÖKSİS SJR Q1 JCR Q1
- 2002 Sıvı Yumurtaların Dondurulması ve Dondurma Nedeniyle Oluşan Kalite Problemleri YÖKSİS TR Index