Akademisyen

BAYRAM ÜRKEK

DOÇENT

GÜMÜŞHANE ÜNİVERSİTESİ ŞİRAN MUSTAFA BEYAZ MESLEK YÜKSEKOKULU GIDA İŞLEME BÖLÜMÜ

Ana Dal Mühendislik Temel Alanı
Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

Makale 52
Proje 0
Kitap 2
Bildiri 24
Patent 0
Sanatsal 0

Scopus (SJR) Q1 11 Q2 15 Q3 1 Q4 8

WoS (JCR) Q1 6 Q2 9 Q3 8 Q4 13

TR Index 9 makale

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

Üst %1 makale 2

Üst %10 makale 3

Ort. yüzdelik 68.2%

Üst %1 payı 4.7%

Üst %10 payı 7.0%

Makaleler

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

Makale listesi

2026 Nutritional value, heavy metal contamination and health risk assessment of Phalangium opilio Linnaeus, 1758 as a potential edible arachnid Journal of Insects as Food and Feed DOI 10.1163/23524588-bja10448 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 90.2%
2026 Postbiotics in Dairy: A Comprehensive Review of Applications and Health Impacts Current Nutrition Reports DOI 10.1007/s13668-026-00767-z YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.6%
2025 Safety and Nutritional Profile of Traditional Turkish Cheeses: A Comprehensive Study on Their Mineral Content, Heavy Metal Contamination, and Health Risks of Aho, Golot, and Telli Food Science & Nutrition DOI 10.1002/fsn3.70560 YÖKSİS SJR Q1 JCR Q2 OpenAlex 80.7%
2025 Physicochemical, rheological properties, antioxidant activity and mineral amount of the ice cream containing barberry (Berberis vulgaris L.) Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.17714/gumusfenbil.1628312 YÖKSİS TR Index SJR Q4 OpenAlex 12.8%
2025 Comparison of different animal milks on microbiological, physicochemical, sensory properties, and volatile component profile of Kefir Journal of Food Measurement and Characterization DOI 10.1007/s11694-025-03372-w YÖKSİS SJR Q2 JCR Q2 OpenAlex 89.4%
2024 Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.) Food Science & Nutrition DOI 10.1002/fsn3.4355 YÖKSİS SJR Q1 JCR Q2 OpenAlex 80.3%
2024 Physicochemical, sensory and antimicrobial properties of the ice cream containing lavender (Lavandula angustifolia) essential oil Ovidius University Annals of Chemistry DOI 10.2478/auoc-2024-0012 YÖKSİS JCR Q4 OpenAlex 75.3%
2024 Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria Probiotics and Antimicrobial Proteins DOI 10.1007/s12602-023-10129-8 YÖKSİS SJR Q2 JCR Q1 OpenAlex 83.5%
2023 Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey Biological Trace Element Research DOI 10.1007/s12011-022-03374-5 YÖKSİS SJR Q1 JCR Q2 OpenAlex 60.5%
2023 Comparison of some characteristics of homemade, local and national brands yoghurts OVIDIUS UNIVERSITY ANNALS OF CHEMISTRY DOI 10.2478/auoc-2023-0002 YÖKSİS JCR Q4 OpenAlex 65.3%
2022 Effect of Flaxseed Powder on Physicochemical, Rheological, Microbiological and Sensory Properties of Yoghurt BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY DOI 10.1590/1678-4324-2022210012 YÖKSİS SJR Q2 JCR Q4 OpenAlex 78.3%
2022 Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt Annals of the Brazilian Academy of Sciences DOI 10.1590/0001-3765202220201798 YÖKSİS SJR Q2 JCR Q3 OpenAlex 53.1%
2022 Antioxidant capacity and rheological, textural properties of ice cream produced from camels milk with blueberry Journal of Food Processing and Preservation DOI 10.1111/jfpp.16346 YÖKSİS SJR Q2 JCR Q3 OpenAlex 83.1%
2021 Effect of using chia seed powder on physicochemical, rheological, thermal, and texture properties of ice cream JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.15418 YÖKSİS SJR Q2 JCR Q3 OpenAlex 85.9%
2021 Üniversite öğrencilerinin fermente süt ürünleri tüketim alışkanlıklarının istatistiksel analizi AYDIN GASTRONOMY DOI 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2001 YÖKSİS TR Index OpenAlex 44.3%
2021 Atatürk Üniversitesi Ziraat Fakültesi Pilot Süt Fabrikasına Gelen Çiğ Sütlerin Kalitesinin Belirlenmesi Atatürk Üniversitesi Ziraat Fakültesi Dergisi DOI 10.17097/ataunizfd.806072 YÖKSİS OpenAlex 80.7%
2021 CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD20125 YÖKSİS OpenAlex 56.7%
2021 Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey Acta Scientiarum. Technology DOI 10.4025/actascitechnol.v43i1.48905 YÖKSİS SJR Q4 JCR Q4 OpenAlex 67.8%
2020 TİCARİ KEFİRLERİN BAZI KALİTE PARAMETRELERİNİN BELİRLENMESİ Gıda DOI 10.15237/gida.GD20026 YÖKSİS OpenAlex 61.5%
2020 Siyah üzüm çekirdeği tozunun yoğurtların bazı fizikokimyasal, mikrobiyolojik ve duyusal özellikleri üzerine etkisi Akademik Ziraat Dergisi DOI 10.29278/azd.706569 YÖKSİS TR Index OpenAlex 38.3%

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