Akademisyen
ARZU AKPINAR BAYİZİT
PROFESÖR
BURSA ULUDAĞ ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.
- Makale 98
- Proje 0
- Kitap 0
- Bildiri 83
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
8
Q2
16
Q3
15
Q4
12
WoS (JCR)
Q1
5
Q2
10
Q3
11
Q4
24
TR Index
22
makale
Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.
Üst %1 makale
0
Üst %10 makale
6
Ort. yüzdelik
67.0%
Üst %1 payı
0.0%
Üst %10 payı
15.8%
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2026 Designing Stable Plant-Based Emulsions: The Role of Oil Type in Structuring, Oxidative Stability, and Sensory Acceptance of Vegan Mayonnaise YÖKSİS SJR Q2 JCR Q3 OpenAlex 33.3%
- 2025 Production of Red Beetroot (Beta vulgaris L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemical, Sensorial, Nutritional, and Chemometric Profiles YÖKSİS SJR Q1 JCR Q1 OpenAlex 77.5%
- 2024 Bioaccessibility of Carotenoids and Polyphenols in Organic Butternut Squash (Cucurbita moschata): Impact of Industrial Freezing Process YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.6%
- 2024 From Traditional to Exceptional: Impact of the Use of Dried Chicken Meat Powder on Sensory and Nutritional Quality of Tarhana YÖKSİS SJR Q2 JCR Q2 OpenAlex 17.2%
- 2024 Farklı protein kaynaklarının salamın fiziksel, kimyasal ve duyusal özelliklerine etkileri YÖKSİS TR Index OpenAlex 57.4%
- 2023 Probiotic Fermentation and Organic Acid Profile in Milk Based Lactic Beverages Containing Potential Prebiotic Apple Constituents YÖKSİS TR Index SJR Q3 JCR Q3 OpenAlex 65.0%
- 2023 Investigating the Effect of Harvest Season on the Bioaccessibility of Bee Pollen Polyphenols by Ultra-high Performance Liquid Chromatography Tandem Mass Spectrometry YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 94.8%
- 2023 The Probiotic Chestnut-based Dairy Matrix: Influence on the Metabolomic Formation and the Nutritional Quality YÖKSİS SJR Q2 JCR Q3 OpenAlex 73.9%
- 2019 Assessment of Antioxidant Capacity by Method Comparison and Amino Acid Characterisation in Buffalo Milk Kefir YÖKSİS SJR Q2 JCR Q3 OpenAlex 87.4%
- 2019 Quantitation of Benzoic and Sorbic Acid Levels from Green Olives by High-performance Liquid Chromatography YÖKSİS OpenAlex 45.7%
- 2017 Effects of High-Pressure Technology on the Functional Properties of Milk and Fermented Milk Products YÖKSİS OpenAlex 64.4%
- 2010 Effects of Edible Film Coatings on Shelf-life of Mustafakemalpasa Sweet, A Cheese Based Dessert YÖKSİS SJR Q2 JCR Q4 OpenAlex 66.4%
- 2006 The Effect of Using a Whey Protein Fat Replacer on Textural and Sensory Characteristics of Low Fat Vanilla Ice Cream YÖKSİS SJR Q1 JCR Q2 OpenAlex 86.9%
- 2006 The Sensory Characteristics of Berry Flavored Kefir YÖKSİS SJR Q3 JCR Q4 OpenAlex 4.8%
- 2026 Integration of GC-MS volatiles, texturometric-colorimetric profiles with sensory perception in plant-forward probiotic dairy systems YÖKSİS SJR Q2 JCR Q3 OpenAlex 34.4%
- 2026 Bitkisel Protein Ekstraksiyonunda Yenilikçi Yaklaşımlar YÖKSİS TR Index OpenAlex 42.9%
- 2022 Interaction of Probiotic Activity, Antioxidative Capacity, and Gamma‐amino Butyric Acid (GABA) in Chestnut Milk‐fortified Yogurt YÖKSİS SJR Q2 JCR Q3 OpenAlex 81.7%
- 2022 Production of Biomass and γ-Linolenic Acid Production by Spirulina platensis Under Different Temperature and Nitrogen Regimes YÖKSİS
- 2022 Fermente sucuk üretiminde kekik ve reyhan uçucu yağları kullanılarak olgunlaştırma ve raf ömrüne etkisinin araştırılması YÖKSİS TR Index
- 2022 Fermente Sucuk Üretiminde Kekik ve Reyhan Uçucu Yağları Kullanarak Olgunlaştırma ve Raf Ömrüne Etkisinin Araştırılması YÖKSİS TR Index