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Akademisyen

EMİN MERCAN

DOÇENT

BAYBURT ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 38
  • Proje 0
  • Kitap 0
  • Bildiri 37
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 23 Q2 7 Q3 2 Q4 3
WoS (JCR) Q1 12 Q2 12 Q3 7 Q4 3
TR Index 2 makale

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

Üst %1 makale 1
Üst %10 makale 8
Ort. yüzdelik 75.3%
Üst %1 payı 2.8%
Üst %10 payı 22.2%

Makaleler

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

Dizin filtreleri

Toplam 38 yayın

Scopus (SJR)
Q1 23 Q2 7 Q3 2 Q4 3
WoS (JCR)
Q1 12 Q2 12 Q3 7 Q4 3
TR Index
2 makale

Makale listesi

  1. 2024 Gelatine-Based Biopolymer Film Produced from Ozone-Treated Film-Forming Solutions Containing Whey Protein Concentrate: Effects on Physical, Mechanical, and Thermal Characteristics Applied Sciences DOI 10.3390/app14052176 YÖKSİS SJR Q2 JCR Q2 OpenAlex 62.9%
  2. 2024 Effects of the demineralisation degree on physicochemical, functional, microstructural and powder flow properties of whey powder International Dairy Journal DOI 10.1016/j.idairyj.2024.105982 YÖKSİS SJR Q1 JCR Q2 OpenAlex 70.3%
  3. 2023 Impact of high-pressure homogenisation of milk on physicochemical, microbiological, and textural characteristics of sheep milk yoghurt International Dairy Journal DOI 10.1016/j.idairyj.2023.105704 YÖKSİS SJR Q1 JCR Q2 OpenAlex 79.5%
  4. 2022 Powder flow behaviour, functional characteristics and microstructure of whole milk powder produced from cow and buffalo milk mixtures International Dairy Journal DOI 10.1016/j.idairyj.2022.105474 YÖKSİS SJR Q1 JCR Q2 OpenAlex 72.7%
  5. 2022 Production and characterisation of goat milk powder made from sonicated whole milk concentrates International Dairy Journal DOI 10.1016/j.idairyj.2022.105333 YÖKSİS SJR Q1 JCR Q2 OpenAlex 79.2%
  6. 2022 Powder flow behaviour, functional characteristics and microstructure of whole milk powder produced from cow and buffalo milk mixtures Internatıonal dairy journal DOI 10.1016/j.idairyj.2022.105474 YÖKSİS SJR Q1 JCR Q2 OpenAlex 72.7%
  7. 2021 Synthesis of alternan-stabilized zinc nanoparticles: morphological, thermal, antioxidant and antimicrobial characterization. PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY DOI 10.1080/10826068.2020.1815059 YÖKSİS SJR Q3 JCR Q3 OpenAlex 60.7%
  8. 2021 Production of bread from doughs composed of high-pressure homogenisation treated flour slurries: effects on physicochemical, crumb grain and textural characteristics Journal of Food Measurement and Characterization DOI 10.1007/s11694-021-00888-9 YÖKSİS SJR Q2 JCR Q3 OpenAlex 61.2%
  9. 2021 Assessment of powder flow, functional and microbiological characteristics of ozone-treated skim milk powder International Dairy Journal DOI 10.1016/j.idairyj.2021.105121 YÖKSİS SJR Q1 JCR Q2 OpenAlex 81.7%
  10. 2021 Development of gelatine based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics International Journal of Dairy Technology DOI 10.1111/1471-0307.12763 YÖKSİS SJR Q1 JCR Q2 OpenAlex 62.3%
  11. 2021 Processing of skim milk powder made using sonicated milk concentrates: A study of physicochemical, functional, powder flow and microbiological characteristics International Dairy Journal DOI 10.1016/j.idairyj.2021.105080 YÖKSİS SJR Q1 JCR Q2 OpenAlex 76.5%
  12. 2021 Effects of ozone treatment to milk and whey concentrates on degradation of antibiotics and aflatoxin and physicochemical and microbiological characteristics LWT DOI 10.1016/j.lwt.2021.111226 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.5%
  13. 2021 High-pressure homogenisation of sheep milk ice cream mix: Physicochemical and microbiological characterisation LWT-FOOD SCIENCE AND TECHNOLOGY DOI 10.1016/j.lwt.2021.112148 YÖKSİS SJR Q1 JCR Q1 OpenAlex 79.9%
  14. 2021 Yüksek Basınç Homojenizasyon Uygulanmış Yağsız Süt Tozlarının Yenilebilir Film Üretiminde Kullanımı: Film Özelliklerinin Karakterizasyonu El-Cezeri Fen ve Mühendislik Dergisi DOI 10.31202/ecjse.953113 YÖKSİS TR Index SJR Q4 OpenAlex 5.3%
  15. 2021 Farklı Yağ Oranına Sahip Keçi Sütü Tozlarının Fizikokimyasal Özellikleri, Toz Akış Davranışı ve Partikül Boyutu Parametrelerinin Belirlenmesi International Journal of Pure and Applied Sciences DOI 10.29132/ijpas.940046 YÖKSİS TR Index OpenAlex 49.5%
  16. 2021 Development of buffalo milk ice-cream by high pressure-homogenisation of mix: Physicochemical, textural and microstructural characterisation LWT DOI 10.1016/j.lwt.2021.112013 YÖKSİS SJR Q1 JCR Q1 OpenAlex 81.9%
  17. 2020 Effects of churning with different concentrations of ozonated water on particle size, texture, oxidation, melting and microbiological characteristics of butter International Dairy Journal DOI 10.1016/j.idairyj.2020.104838 YÖKSİS SJR Q1 JCR Q2 OpenAlex 78.5%
  18. 2020 Characterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated cream International Dairy Journal DOI 10.1016/j.idairyj.2020.104777 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.1%
  19. 2019 Production of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical, powder flow, thermal and microstructural characteristics International Dairy Journal DOI 10.1016/j.idairyj.2019.104544 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 91.7%
  20. 2018 Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage LWT DOI 10.1016/j.lwt.2018.07.002 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.9%

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