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Akademisyen

MUHAMMET ARICI

PROFESÖR

YILDIZ TEKNİK ÜNİVERSİTESİ KİMYA-METALURJİ FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 126
  • Proje 0
  • Kitap 9
  • Bildiri 48
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 51 Q2 37 Q3 17 Q4 17
WoS (JCR) Q1 38 Q2 26 Q3 36 Q4 17
TR Index 14 makale

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

Üst %1 makale 2
Üst %10 makale 28
Ort. yüzdelik 74.8%
Üst %1 payı 1.7%
Üst %10 payı 24.3%

Makaleler

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

Dizin filtreleri

Toplam 126 yayın

Scopus (SJR)
Q1 51 Q2 37 Q3 17 Q4 17
WoS (JCR)
Q1 38 Q2 26 Q3 36 Q4 17
TR Index
14 makale

Makale listesi

  1. 2025 Modification of taro starch using ball milling process International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2025.146300 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.4%
  2. 2025 Synthesis and Characterization of Cationic and Non‐Ionic Surfactant Added Organomodified Montmorillonite and the Effect on Migration Characteristics for Starch‐Based Film Materials Journal of Food Science DOI 10.1111/1750-3841.70339 YÖKSİS SJR Q1 JCR Q2 OpenAlex 84.2%
  3. 2025 Enhancing the nutritional and textural properties of gluten‐free shortbread biscuits: The potential of white‐fleshed sweet potato flour blended with corn starch Journal of Food Science DOI 10.1111/1750-3841.70123 YÖKSİS SJR Q1 JCR Q2 OpenAlex 61.0%
  4. 2025 Composition of Commercial Licorice Candies and Development of Sugar-Reduced Licorice-Type Extruded Soft Candy Using Resistant Dextrin ACS Omega DOI 10.1021/acsomega.5c02581 YÖKSİS SJR Q1 JCR Q2 OpenAlex 82.9%
  5. 2025 Development and characterization of Sodium alginate-based active edible films functionalized with Olive Mill Wastewater Extract Karbala International Journal of Modern Science DOI 10.33640/2405-609X.3382 YÖKSİS SJR Q2 OpenAlex 67.0%
  6. 2024 Clarification of red grape juice by amine-functionalized magnesium silica aerogel Food Chemistry DOI 10.1016/j.foodchem.2024.140132 YÖKSİS SJR Q1 JCR Q1 OpenAlex 50.3%
  7. 2024 Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles Food Science and Biotechnology DOI 10.1007/s10068-023-01366-2 YÖKSİS SJR Q2 JCR Q2 OpenAlex 75.4%
  8. 2024 A Comparative Study of Bacillus Spp. Isolated from Various Sources and Commercial Food Supplements and Evaluation of Some Probiotic Properties Tekirdağ Ziraat Fakültesi Dergisi DOI 10.33462/jotaf.1329533 YÖKSİS TR Index SJR Q2 JCR Q3 OpenAlex 63.5%
  9. 2024 Genetic diversity and population structure of Penicillium roqueforti isolates from Turkish blue cheeses International Journal of Food Microbiology DOI 10.1016/j.ijfoodmicro.2024.110801 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.9%
  10. 2024 Geographical origin determination of the PDO hazelnut (cv. Giresun Tombul) by chemometric analysis of FT‐NIR and Raman spectra acquired from shell and kernel Journal of Food Science DOI 10.1111/1750-3841.17214 YÖKSİS SJR Q1 JCR Q2 OpenAlex 65.5%
  11. 2024 Utilisation of Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) to control Clostridium sporogenes during Turkish white cheese production and storage International Journal of Food Science & Technology DOI 10.1111/ijfs.17288 YÖKSİS SJR Q1 JCR Q2 OpenAlex 65.5%
  12. 2024 A rapid spectroscopic method for the identification of the filamentous fungi isolated from Turkish traditional mold-ripened cheeses Journal of Microbiological Methods DOI 10.1016/j.mimet.2023.106884 YÖKSİS SJR Q3 JCR Q3 OpenAlex 59.2%
  13. 2024 Effect of extraction temperature of taro mucilage on physicochemical and rheological properties Journal of Food Measurement and Characterization DOI 10.1007/s11694-023-02297-6 YÖKSİS SJR Q2 JCR Q2 OpenAlex 76.4%
  14. 2024 Microwave‐modified xanthan gum: Alterations in steady and dynamic rheological behaviors Journal of Food Process Engineering DOI 10.1111/jfpe.14525 YÖKSİS SJR Q2 JCR Q2 OpenAlex 69.1%
  15. 2024 Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam ACS Omega DOI 10.1021/acsomega.3c08297 YÖKSİS SJR Q1 JCR Q2 OpenAlex 66.3%
  16. 2024 Enzymatic and antimicrobial activities of lactic acid bacteria and yeasts isolated from boza, a traditional fermented grain based beverage Food Bioscience DOI 10.1016/j.fbio.2024.104681 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.3%
  17. 2024 Technological quality, bioactive features, and glycemic index of gluten-free cakes formulated with lyophilized wild Prunus spinosa fruit Quality Assurance and Safety of Crops & Foods DOI 10.15586/qas.v16i2.1398 YÖKSİS SJR Q2 JCR Q1 OpenAlex 77.3%
  18. 2024 The Effect of Different Grape Varieties and Adding Different Ratios of Mustard Seeds on the Phenolic Compounds, Antioxidant Capacity, and Bioaccessibility Values of Hardaliye under In Vitro Digestion Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v12i2.259-267.6653 YÖKSİS TR Index OpenAlex 43.9%
  19. 2023 POSSIBILITY OF USING BLACK OLIVE SEED POWDER IN FORMULATIONS TO FUNCTIONALIZE BREAD Latin American Applied Research DOI 10.52292/j.laar.2023.1073 YÖKSİS SJR Q3 JCR Q4 OpenAlex 49.6%
  20. 2023 Bacterial dynamics of hardaliye, a fermented grape beverage, determined by high-throughput sequencing Ankara University Faculty of Agriculture DOI 10.15832/ankutbd.1066364 YÖKSİS SJR Q3 JCR Q3 OpenAlex 65.8%

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