Academician
YAHYA KEMAL AVŞAR
PROFESÖR
HATAY MUSTAFA KEMAL ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
A quick look at recorded outputs — details below.
- Articles 27
- Projects 0
- Books 6
- Proceedings 35
- Patents 0
- Artistic 0
Scopus (SJR)
Q1
4
Q2
1
Q3
1
Q4
0
WoS (JCR)
Q1
3
Q2
1
Q3
1
Q4
1
TR Index
4
articles
Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.
Top 1% articles
0
Top 10% articles
2
Avg percentile
58.2%
Top 1% share
0.0%
Top 10% share
22.2%
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Article list
- 2023 Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese YÖKSİS TR Index OpenAlex 70.6%
- 2023 Cold Plasma Technology and Its Effects on Some Properties of Milk and Dairy Products YÖKSİS TR Index OpenAlex 71.8%
- 2018 Yaş Üzüm Boğma’xxsının Aroma Profilinin Belirlenmesi YÖKSİS OpenAlex 14.2%
- 2018 Formation of Volatile Compounds in Double Roasted Antakya Coffee YÖKSİS
- 2017 Characterization of Aroma Profile of Bogma,Traditional Homemade Turkish Spirit YÖKSİS OpenAlex 24.6%
- 2017 Geleneksellikten Refaha, Yerellikten Küreselliğe. YÖKSİS TR Index
- 2016 Occurence genetic characterization and antimicrobial resistance of extended spectrum B lactamase producing Escherichia coli isolated from Sürk samples a traditional turkish cheese YÖKSİS OpenAlex 58.4%
- 2016 Modelling stochastic variability and uncertainty in aroma active compounds of PEF treated peach nectar as a function of physical and sensory properties and treatment time YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 93.7%
- 2012 The relationship between milk constituents and various milk properties in Anatloian Buffaloes YÖKSİS
- 2012 Hatay İli Süt Sektöründe İzlenebilirliğin Mevcut Durumu YÖKSİS
- 2010 MILK FAT GLOBULE SIZE POWDER HYDRATION TIME PARA CASEIN CONTENT AND TEXTURAL PROPERTIES OF RECOMBINED WHITE BRINED CHEESE PRODUCED BY DIRECT RECOMBINATION SYSTEM YÖKSİS SJR Q2 JCR Q3 OpenAlex 21.1%
- 2008 Volatile and Odour Active Compounds of Tuzlu Yoghurt YÖKSİS
- 2008 Anadolu Mandalarında Süt Kompozisyonu Rennet Pıhtılaşma Süresi Üre Muhtevası ve Bunları Etkileyen Çevre Faktörleri YÖKSİS
- 2008 Effect of pressurized carbondioksit on the quality criteria of Ayran YÖKSİS
- 2006 A comparative study on the production methods of Ayran YÖKSİS
- 2005 Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese YÖKSİS SJR Q1 JCR Q1 OpenAlex 71.3%
- 2005 Research note The effect of flavorings storage conditions and storage time on the survival of Staphylcoccus aureus YÖKSİS
- 2004 Characterization of Nutty flavor in Cheddar cheese YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 97.8%
- 2004 A comparative study on the milk yield and milk composition of two different goat breeds under Mediterranean conditions YÖKSİS TR Index SJR Q3 JCR Q4
- 2003 Identification and quantitation of character aroma components in fresh Chevre-style goat cheese YÖKSİS SJR Q1 JCR Q2