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Akademisyen

AHMET DURSUN

DOKTOR ÖĞRETİM ÜYESİ

HATAY MUSTAFA KEMAL ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 32
  • Proje 0
  • Kitap 1
  • Bildiri 35
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 7 Q2 5 Q3 6 Q4 5
WoS (JCR) Q1 6 Q2 5 Q3 6 Q4 2
TR Index 12 makale

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

Üst %1 makale 0
Üst %10 makale 6
Ort. yüzdelik 59.6%
Üst %1 payı 0.0%
Üst %10 payı 22.2%

Makaleler

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

Dizin filtreleri

Toplam 32 yayın

Scopus (SJR)
Q1 7 Q2 5 Q3 6 Q4 5
WoS (JCR)
Q1 6 Q2 5 Q3 6 Q4 2
TR Index
12 makale

Makale listesi

  1. 2025 Separation of cations by capillary electrophoresis: The effects of temperature and voltage Sigma Journal of Engineering and Natural Sciences-Sigma Muhendislik ve Fen Bilimleri Dergisi DOI 10.14744/sigma.2025.1927 YÖKSİS SJR Q3 JCR Q3 OpenAlex 56.3%
  2. 2025 Effect of castration at different ages on growth and carcass characteristics of Kilis goats: Physicochemical changes and fatty acid profile of meat Spanish Journal of Agricultural Research DOI 10.5424/sjar/2025232-21214 YÖKSİS SJR Q3 JCR Q3 OpenAlex 64.5%
  3. 2025 Heat‐Treated Sucuk in Natural Casings: A Source of Higher Fermentative and Oxidative Volatile Compounds? Food Science & Nutrition DOI 10.1002/fsn3.70137 YÖKSİS SJR Q1 JCR Q2 OpenAlex 5.9%
  4. 2025 Water kefir-assisted fermentation improved quality of plant-based cheese alternative comparable with cows milk cheese by reducing plant-origin odor and enhancing cheese-like flavours Innovative Food Science & Emerging Technologies DOI 10.1016/j.ifset.2025.104270 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 90.6%
  5. 2025 Postmortem protein phosphorylation in garlic-treated meat during refrigerated storage: Glycolytic and proteolytic changes Food Research International DOI 10.1016/j.foodres.2025.116236 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 96.5%
  6. 2023 Colour and pigment in raw ground meat incorporated crushed garlic during the refrigerated storage: Their relationship to lipolytic and volatilomic changes Food Chemistry DOI 10.1016/j.foodchem.2023.136042 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.6%
  7. 2023 Elution Conditions for Effective Separation on an Aged Sulfonated Polystyrene-Divinylbenzene (SPD) Column of Organic Acids from Meat Springer Science and Business Media LLC DOI 10.1007/s12161-023-02448-x YÖKSİS SJR Q2 JCR Q2 OpenAlex 64.8%
  8. 2023 Adipose tissues of fat-tailed sheep reared in highland or lowland: Fatty acids and volatile compounds Small Ruminant Research DOI 10.1016/j.smallrumres.2023.106956 YÖKSİS SJR Q2 JCR Q2 OpenAlex 56.2%
  9. 2023 Comparison of different solid phase microextraction fibers in extraction of volatile compounds from adipose tissue Association of Food Technology, Turkey DOI 10.15237/gida.GD22114 YÖKSİS OpenAlex 30.3%
  10. 2022 Comparison of pistachio (Pistacia vera L.) kernel volatile compounds of “Siirt”, “Uzun” and “Kirmizi” grown in Turkey: Effect of traditional and industrial in-shell roasting Journal of Food Process Engineering DOI 10.1111/jfpe.13957 YÖKSİS SJR Q2 JCR Q3 OpenAlex 63.7%
  11. 2021 Effect of harvest maturity on volatile compounds profiling and eating quality of hawthorn (Crataegus azarolus L.) fruit Scientia Horticulturae DOI 10.1016/j.scienta.2021.110398 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 96.0%
  12. 2021 Farklı ticari rennetlerle peynir pıhtıları üretimi sırasında fiziko-kimyasal, tekstürel ve mikroyapısal nitelikler Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi DOI 10.37908/mkutbd.830584 YÖKSİS TR Index OpenAlex 50.2%
  13. 2021 Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese LWT Food Science and Technology DOI 10.1016/j.lwt.2021.111312 YÖKSİS SJR Q1 JCR Q1 OpenAlex 71.7%
  14. 2020 Peynir altı suyunun bazı tahıl ürünlerinde kullanımı ve kalite özellikleri üzerine etkisi Mustafa Kemal Üniversitesi tarım bilimleri dergisi DOI 10.37908/mkutbd.739234 YÖKSİS TR Index OpenAlex 18.2%
  15. 2019 Chemical Changes in Strained Dairy Product Produced with Organic Milk by Using Kefir Grains and Yogurt Culture during Refrigerated Storage Academic Food Journal DOI 10.24323/akademik-gida.647693 YÖKSİS TR Index SJR Q4 OpenAlex 15.7%
  16. 2018 Effects of Pre-milking Resting on Some Lactation Characteristics in Damascus (Shami) and Kilis Goats Journal of Animal Production DOI 10.29185/hayuretim.372188 YÖKSİS TR Index OpenAlex 59.3%
  17. 2017 Identification of Volatile Compounds (VCs) in the Leaves Collected from ”Gemlik”, ”Halhalı” and ”Sarı Hasebi” Olive Tree Varieties International Journal of Secondary Metabolite DOI 10.21448/ijsm.370128 YÖKSİS TR Index SJR Q4 OpenAlex 45.9%
  18. 2017 Characterization of Volatile Compounds and Organic Acids in Ultra High Temperature Milk Packaged in Tetra Brik Cartons International Journal of Food Properties DOI 10.1080/10942912.2016.1213280 YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %10 OpenAlex 91.3%
  19. 2017 Volatile Compounds in the Leaf of Plane Tree (Platanus orientalis) with Solid Phase Microextraction (SPME) Technique International Journal of Secondary Metabolite DOI 10.21448/ijsm.369776 YÖKSİS TR Index SJR Q4 OpenAlex 79.0%
  20. 2015 The Change of Preference Priorities on Examination for Specialty in Medicine by Years of High Risky Medical Branches in Medical Malpractice The Bulletin of Legal Medicine DOI 10.17986/blm.2015110917 YÖKSİS TR Index OpenAlex 4.7%

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