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Academician

RUŞEN METİN YILDIRIM

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 31
  • Projects 0
  • Books 1
  • Proceedings 18
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 15 Q2 19 Q3 3 Q4 0
WoS (JCR) Q1 11 Q2 9 Q3 12 Q4 4
TR Index 1 articles

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

Top 1% articles 2
Top 10% articles 10
Avg percentile 75.7%
Top 1% share 5.3%
Top 10% share 26.3%

Articles

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

Index filters

31 publications total

Scopus (SJR)
Q1 15 Q2 19 Q3 3 Q4 0
WoS (JCR)
Q1 11 Q2 9 Q3 12 Q4 4
TR Index
1 articles

Article list

  1. 2025 Liposomal propolis loaded xanthan gum-salep hydrogels: Preparation, characterization, and in vitro bioaccessibility of phenolics International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2025.140323 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 90.7%
  2. 2025 Influence of seed concentration and storage time on the rheological, textural, and microscopic crystallization attributes of Apis mellifera honey Food Chemistry: X DOI 10.1016/j.fochx.2025.102634 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 1% OpenAlex 99.4%
  3. 2025 Fermentation of Light and Dark Bean Coffee Brews with SCOBY and Lactic Acid Bacteria Fermentation DOI 10.3390/fermentation11030158 YÖKSİS SJR Q1 JCR Q2 OpenAlex 75.7%
  4. 2025 Characterization of SCOBY and Lactiplantibacillus plantarum ELB90 Fermented Coffee Kombucha from Different Coffee Sources Fermentation DOI 10.3390/fermentation11080428 YÖKSİS SJR Q1 JCR Q2 OpenAlex 72.6%
  5. 2025 Glutensiz Şekerpare Üretiminde Farklı Un Çeşitleri, Protein Kaynakları ve Transglutaminaz Enziminin Etkileri Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v13i2.469-475.7467 YÖKSİS TR Index OpenAlex 61.5%
  6. 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%
  7. 2024 The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace Fermentation DOI 10.3390/fermentation10110556 YÖKSİS SJR Q2 JCR Q2 OpenAlex top 10% OpenAlex 95.2%
  8. 2024 Innovative utilization of olive mill wastewater phenolics extracted by lecithin: spray-dried powders in cake formulations Journal of Food Measurement and Characterization DOI 10.1007/s11694-024-02780-8 YÖKSİS SJR Q2 JCR Q2 OpenAlex 77.9%
  9. 2024 Liposomal black mulberry extract loaded‐nanofibers: preparation, characterisation, and bioaccessibility of phenolics by simulated in vitro digestion combined with the Caco‐2 cell model International Journal of Food Science & Technology DOI 10.1111/ijfs.17570 YÖKSİS SJR Q1 JCR Q2 OpenAlex 68.0%
  10. 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%
  11. 2023 Encapsulation of Lactobacillus plantarumELB90 by electrospraying in a double emulsion (W1/O/W2) loaded alginate beads to improve the gastrointestinal survival and thermal stability Wiley DOI 10.1002/jsfa.12494 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.2%
  12. 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%
  13. 2023 Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2022.100628 YÖKSİS SJR Q1 JCR Q2 OpenAlex 73.1%
  14. 2023 Microencapsulation of olive mill wastewater in Saccharomyces cerevisiae cells by spray drying and in vitro bioaccessibility of phenolic compounds Food & Function DOI 10.1039/d2fo03872b YÖKSİS SJR Q1 JCR Q1 OpenAlex 52.1%
  15. 2022 Characterization of nanoliposomes loaded with saffron extract: in vitro digestion and release of crocin Journal of Food Measurement and Characterization DOI 10.1007/s11694-022-01526-8 YÖKSİS SJR Q2 JCR Q2 OpenAlex 88.0%
  16. 2022 Enrichment of lecithin with phenolics from olive mill wastewater by cloud point extraction and its application in vegan salad dressing Journal of Food Processing and Preservation DOI 10.1111/jfpp.16645 YÖKSİS SJR Q2 JCR Q3 OpenAlex 86.7%
  17. 2022 Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach International Journal of Food Engineering DOI 10.1515/ijfe-2022-0203 YÖKSİS SJR Q2 JCR Q4 OpenAlex 52.6%
  18. 2022 Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability. ACS omega DOI 10.1021/acsomega.2c06874 YÖKSİS OpenAlex 72.4%
  19. 2021 The effect of taro‑wheat four and taro‑gluten free four on cake batters and quality Journal of Food Measurement and Characterization DOI 10.1007/s11694-020-00656-1 YÖKSİS SJR Q2 JCR Q3 OpenAlex 79.8%
  20. 2021 The effect of press temperature on the total tocopherols, sterol, fatty acid, phenolic profile, in-vitro cytotoxicity assay, and anti-inflammatory activity Food Science and Technology DOI 10.1590/fst.20621 YÖKSİS SJR Q2 JCR Q3 OpenAlex 59.7%

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