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Akademisyen

NEVRUZ BERNA TATLISU

DOKTOR ÖĞRETİM ÜYESİ

İSTANBUL GELİŞİM ÜNİVERSİTESİ UYGULAMALI BİLİMLER FAKÜLTESİ GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ

Araştırma konuları OpenAlex
Anahtar kelimeler YÖKSİS
Akademik özet YÖKSİS ve OpenAlex ayrı sayılır.
Makale 15
YÖKSİS15 OpenAlex0
Proje 9
Kitap 3
Bildiri 25

Atıf etkisi

OpenAlex YÖKSİS makalelerinden OpenAlex’te eşleşen: 12
h-indeks 12 Türkiye yüzdelik dilimi: 90 Üniversitesinde h-indekse göre 19. / 578
i10-indeks
12
Toplam atıf
680
Türkiye’de üst %7,5
Makale başına
56,7
FWCI
3,78
1,00 = dünya ortalaması
Dünyada üst %1
0
Dünyada üst %10
7

En çok atıf alan makaleleri

  1. Development of a fermented ice cream as influenced by in situ exopolysaccharide production Rheological molecular microstructural and sensory characterization 2016 dünyada üst %10 99 atıf
  2. Effect of in situ exopolysaccharide production on physicochemical rheological sensory and microstructural properties of the yogurt drink ayran An optimization study based on fermentation kinetics 2015 dünyada üst %10 91 atıf
  3. Steady dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups Correlations with HPLC RID results 2014 dünyada üst %10 81 atıf

h-indeks ve atıflar, bu akademisyenin YÖKSİS makalelerinden OpenAlex’te eşleşenlerin atıf sayılarından hesaplanır (Google Scholar, WoS veya Scopus değildir). Eşleşmeyen makalelerin atıfı dahil değildir. OpenAlex yazar profilindeki h-indeks: 9.

Alan sıralaması

YÖKSİS ?

Dizin çeyrekleri

?
Scopus (SJR) 13
  • Q1 12
  • Q2 1
  • Q3 0
  • Q4 0
WoS (JCR) 13
  • Q1 10
  • Q2 3
  • Q3 0
  • Q4 0
TR Index TR Index

1 makale

OpenAlex atıf yüzdelik
  • Üst %1 0
  • Üst %10 7
  • Ort. 89.4%
  • n 12
Diğer sayımlar

Scopus (SJR)

  • YÖKSİS satırı 13

WoS (JCR)

  • YÖKSİS satırı 13

Makaleler

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

Yayını olan dergiler

13 dergi
Scopus (SJR)
Q1 12 Q2 1 Q3 0 Q4 0
WoS (JCR)
Q1 10 Q2 3 Q3 0 Q4 0
TR Index
1 makale

Makale listesi

  1. 2024 Cooking with ChatGPT and Bard: A Study on Competencies of AI Tools on Recipe Correction, Adaption, Time Management and Presentation Journal of Tourismand Gastronomy Studies DOI 10.21325/jotags.2023.1312 YÖKSİS TR Index
  2. 2023 A new trend among plant-based food ingredients in food processing technology: Aquafaba Critical Reviews in Food Science and Nutrition DOI 10.1080/10408398.2021.2002259 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.5%
  3. 2022 Comprehensive Review of Transcriptomics (RNAs) Workflows from Blood Specimens Separation & Purification Reviews DOI 10.1080/15422119.2020.1831537 YÖKSİS SJR Q1 JCR Q1 OpenAlex 63.6%
  4. 2019 Fabrication and characterization of thymol-loaded nanofiber mats as a novel antimould surface material for coating cheese surface FOOD PACKAGING AND SHELF LIFE DOI 10.1016/j.fpsl.2019.100347 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.9%
  5. 2016 Development of a fermented ice cream as influenced by in situ exopolysaccharide production Rheological molecular microstructural and sensory characterization Carbohydrate Polymers DOI 10.1016/j.carbpol.2015.08.047 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.2%
  6. 2016 Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical microbiological textural and microstructural properties of Turkish type fermented sausage sucuk Meat Science DOI 10.1016/j.meatsci.2016.06.008 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.9%
  7. 2016 Effect of in situ exopolysaccharide production on sensory preperties of turkish-type fermented sausage Sigma Journal Engineering and Natural Sciences YÖKSİS
  8. 2015 Combination of the Simple Additive SAW Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage International Journal of Food Properties DOI 10.1080/10942912.2014.917662 YÖKSİS SJR Q1 JCR Q2 OpenAlex 88.6%
  9. 2015 Effect of in situ exopolysaccharide production on physicochemical rheological sensory and microstructural properties of the yogurt drink ayran An optimization study based on fermentation kinetics Journal of Dairy Science DOI 10.3168/jds.2014-8936 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.6%
  10. 2014 Steady dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups Correlations with HPLC RID results Food Research International DOI 10.1016/j.foodres.2014.07.009 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 96.3%
  11. 2014 Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox-Merz rule Turkish Journal of Agriculture and Forestry YÖKSİS SJR Q2 JCR Q2
  12. 2013 Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach European Food Research and Technology DOI 10.1007/s00217-013-2063-1 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 91.5%
  13. 2013 Optimization of the content of 5 hydroxymethylfurfural HMF formed in some molasses types HPLC DAD analysis to determine effect of different storage time and temperature levels Industrial Crops and Products DOI 10.1016/j.indcrop.2013.05.030 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.9%
  14. 2012 The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach Food and Bioprocess Technology DOI 10.1007/s11947-012-0787-8 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.1%
  15. 2012 Application of Different Multi criteria Decision Techniques to Determine Optimum Flavour of Prebiotic Pudding Based on Sensory Analyses Food and Bioprocess Technology DOI 10.1007/s11947-012-0972-9 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.1%

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