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Academician

HALE İNCİ ÖZTÜRK

DOÇENT

YILDIZ TEKNİK ÜNİVERSİTESİ KİMYA-METALURJİ FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

A quick look at recorded outputs — details below.

  • Articles 46
  • Projects 0
  • Books 0
  • Proceedings 0
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 25 Q2 10 Q3 3 Q4 2
WoS (JCR) Q1 18 Q2 12 Q3 5 Q4 2
TR Index 6 articles

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

Top 1% articles 1
Top 10% articles 9
Avg percentile 73.6%
Top 1% share 2.2%
Top 10% share 19.6%

Articles

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

Index filters

46 publications total

Scopus (SJR)
Q1 25 Q2 10 Q3 3 Q4 2
WoS (JCR)
Q1 18 Q2 12 Q3 5 Q4 2
TR Index
6 articles

Article list

  1. 2026 Diversification of yeast proteins as an approach for the development of sustainable food systems Food Research International DOI 10.1016/j.foodres.2026.119959 YÖKSİS SJR Q1 JCR Q1 OpenAlex 64.4%
  2. 2026 Peptidomic Characterization of < 3 kDa Peptides from Milk Fermented by Lactic Acid Bacteria: Sequence-Based Antimicrobial Prediction and In Vitro Immuno-Oncological Evaluation Probiotics and Antimicrobial Proteins DOI 10.1007/s12602-026-10958-3 YÖKSİS SJR Q2 JCR Q1 OpenAlex 21.3%
  3. 2025 Understanding the Functionality of Probiotics on the Edge of Artificial Intelligence (AI) Era Fermentation DOI 10.3390/fermentation11050259 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 1% OpenAlex 99.6%
  4. 2025 Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics Journal of Food Science DOI 10.1111/1750-3841.70087 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 93.5%
  5. 2025 Characterization and in situ bioprotective efficacy of reuterin E81 produced by Limosilactobacillus reuteri E81 in white cheese model Food Bioscience DOI 10.1016/j.fbio.2025.106699 YÖKSİS SJR Q1 JCR Q1 OpenAlex 84.2%
  6. 2025 Comparison of Rheological, Microstructural, and Textural Properties of Set‐Type Yogurts Fermented With Novel Streptococcus thermophilus Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures Food Science & Nutrition DOI 10.1002/fsn3.70269 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.3%
  7. 2024 Utilizing yogurt whey in the production of probiotic beverages: a carrier for Limosilactobacillus reuteri Journal of Food Measurement and Characterization DOI 10.1007/s11694-023-02331-7 YÖKSİS SJR Q2 JCR Q2 OpenAlex 64.1%
  8. 2024 Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.13066 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.2%
  9. 2024 Analysis of the Chemical Composition, Antimicrobial, and Antioxidant Qualities of Microwave and Supercritical CO2-Extracted Lavender Essential Oils Cultivated in a Hyperarid Region of Türkiye Molecules DOI 10.3390/molecules29235605 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.0%
  10. 2024 Biological activities, Peptidomics and in silico analysis of low-fat Cheddar cheese after in vitro digestion: Impact of blending camel and bovine Milk Food Chemistry DOI 10.1016/j.foodchem.2024.140760 YÖKSİS SJR Q1 JCR Q1 OpenAlex 74.8%
  11. 2024 Perspectives on the yogurt rheology International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2024.130428 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 96.3%
  12. 2024 Harvesting bioactive peptides from sustainable protein sources: Unveiling technological and functional properties through in silico analyses Food and Humanity DOI 10.1016/j.foohum.2024.100294 YÖKSİS SJR Q2 JCR Q2 OpenAlex 80.0%
  13. 2024 Microbial Exopolysaccharides, Their Structures, Formation Mechanisms, and Effects on Human Health: Food-Related Microorganisms Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v12is2.2429-2440.6955 YÖKSİS TR Index OpenAlex 22.9%
  14. 2023 Multi-mycotoxin production of cheese-derived fungal strains in vitro and in cheese models Wageningen Academic Publishers DOI 10.3920/WMJ2023.2831 YÖKSİS SJR Q2 JCR Q3 OpenAlex 77.6%
  15. 2023 Development of 3D printed dark chocolate sweetened with carob extract International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2023.100794 YÖKSİS SJR Q1 JCR Q2 OpenAlex 89.9%
  16. 2023 The incorporation of Chlorella vulgaris and Chondrus crispus algae in the production of functional ayran drinks: effects on physicochemical, microbiological, and sensory characteristics Journal of Food Measurement and Characterization DOI 10.1007/s11694-023-01840-9 YÖKSİS SJR Q2 JCR Q2 OpenAlex 84.2%
  17. 2023 Revealing the proteolytic characteristics of lactobacillus, lacticaseibacillus, and lactiplantibacillus isolates by in vitro and in situ perspectives Elsevier BV DOI 10.1016/j.fbio.2023.103086 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 90.5%
  18. 2023 Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts International Dairy Journal DOI 10.1016/j.idairyj.2022.105557 YÖKSİS SJR Q1 JCR Q2 OpenAlex 89.3%
  19. 2023 Farklı çözücülerin Türkiye`de yetişen Cistus creticus ekstraklarının kimyasal kompozisyon, antioksidan aktivite ve antimikrobiyal potansiyeline etkisi Gıda (Food) DOI 10.15237/gida.GD23047 YÖKSİS OpenAlex 66.6%
  20. 2022 A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics LWT-Food Science and Technology DOI 10.1016/j.lwt.2021.112860 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.6%

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