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Akademisyen

ENGİN GÜNDOĞDU

DOÇENT

GÜMÜŞHANE ÜNİVERSİTESİ MÜHENDİSLİK VE DOĞA BİLİMLERİ FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 23
  • Proje 0
  • Kitap 1
  • Bildiri 40
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 8 Q2 3 Q3 7 Q4 5
WoS (JCR) Q1 4 Q2 5 Q3 3 Q4 6
TR Index 9 makale

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

Üst %1 makale 0
Üst %10 makale 2
Ort. yüzdelik 66.4%
Üst %1 payı 0.0%
Üst %10 payı 9.5%

Makaleler

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

Dizin filtreleri

Toplam 23 yayın

Scopus (SJR)
Q1 8 Q2 3 Q3 7 Q4 5
WoS (JCR)
Q1 4 Q2 5 Q3 3 Q4 6
TR Index
9 makale

Makale listesi

  1. 2025 Technological and Nutritional Aspects of Fresh Purslane (Portulaca oleracea L.) Use in Ice Cream Production (In Pres.) Czech Journal of Food Sciences DOI 10.17221/93/2024-CJFS YÖKSİS SJR Q3 JCR Q4 OpenAlex 55.9%
  2. 2025 Development of analytical methods and method validation for the qualitative and quantitative determination of Carboxymethyl Cellulose (CMC) in yogurt and ayran Food Hydrocolloids DOI 10.1016/j.foodhyd.2024.110587 YÖKSİS SJR Q1 JCR Q1 OpenAlex 74.8%
  3. 2024 Determination of fatty acid, cholesterol, alpha-tocopherol, and aroma components of traditionally and commercially produced Trabzon butters Heliyon DOI 10.1016/j.heliyon.2024.e35656 YÖKSİS SJR Q1 JCR Q1 OpenAlex 70.7%
  4. 2024 Physicochemical, Nutritional, and Antioxidant Properties of Ice Cream Enriched with Red Beetroot (Beta vulgaris L.) at Varying Sucrose Levels Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v12i10.1722-1729.7053 YÖKSİS TR Index OpenAlex 38.6%
  5. 2024 Determination of physicochemical and antioxidant properties of icecream produced with the addition of Jerusalem artichoke (Helianthus tuberosus L.) Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.17714/gumusfenbil.1520541 YÖKSİS TR Index SJR Q4 OpenAlex 59.7%
  6. 2023 The comparison with commercial antioxidants, effects on colour, and sensory properties of green tea powder in butter Antioxidants DOI 10.3390/antiox12081522 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.1%
  7. 2022 Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream Akademik Gıda DOI 10.24323/akademik-gida.1149849 YÖKSİS TR Index SJR Q4 OpenAlex 56.2%
  8. 2019 An Overview of Honey: Its Composition, Nutritional and Functional Properties Journal of Food Science and Engineering DOI 10.17265/2159-5828/2019.01.003 YÖKSİS OpenAlex 82.3%
  9. 2014 Tereyağı Stabilitesi Üzerine Çörekotu (Nigella sativa L.) Uçucu Yağı Kullanılabilirliğinin Araştırılması Kafkas Universitesi Veteriner Fakultesi Dergisi DOI 10.9775/kvfd.2013.10550 YÖKSİS TR Index SJR Q3 JCR Q4 OpenAlex 26.2%
  10. 2012 Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened variety International Journal of Food Science Technology DOI 10.1111/j.1365-2621.2012.03116.x YÖKSİS SJR Q1 JCR Q2 OpenAlex 85.4%
  11. 2009 Effect of Thymus haussknechtii and Origanum acutidens essential oils on the stability of cow milk butter European Journal of Lipid Science and Technology DOI 10.1002/ejlt.200800243 YÖKSİS SJR Q1 JCR Q2 OpenAlex 80.1%
  12. 2008 Influence of ripening container on the lactic acid bacteria population in Tulum cheese WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY DOI 10.1007/s11274-007-9470-z YÖKSİS SJR Q2 JCR Q4 OpenAlex 78.4%
  13. 2024 Antioxidant Capacity, Oxidative Stability and Sensory Properties of Flavored Butter Using Dried Apricot Pulp Journal of Agricultural Science and Technology DOI 10.22034/JAST.26.6.1287 YÖKSİS SJR Q3 JCR Q2
  14. 2023 The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter Antioxidants DOI 10.3390/antiox12081522 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.1%
  15. 2022 Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream Akademik Gıda DOI 10.24323/akademik-gida.1149849 YÖKSİS TR Index SJR Q4 OpenAlex 56.2%
  16. 2020 Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter Mljekarstvo DOI 10.15567/mljekarstvo.2020.0305 YÖKSİS SJR Q3 JCR Q3 OpenAlex 80.5%
  17. 2020 Antimicrobial Activity of Coriandrum Sativum L. and Its Effect on Microbiological Properties of Yoghurt Journal of Agricultural Science and Technology DOI https://jast.modares.ac.ir/article-23-31340-en.html YÖKSİS SJR Q2 JCR Q3
  18. 2020 Effects of caper (Capparis spinosa L) jam on the physical and chemical properties of ice cream International Journal of Agriculture, Forestry and Life Sciences DOI http://www.ijafls.org/en/download/article-file/1419719 YÖKSİS
  19. 2020 Farklı Starter Kültürler ile Yoğurt ve Kremadan Üretilen Tereyağlarının Oksidasyon Stabilite s i ve Bazı Özellikleri Akademik Gıda DOI 10.24323 YÖKSİS TR Index SJR Q4
  20. 2014 Investigation of the Possible Use of Black Cumin Nigella sativa L Essential Oil on Butter Stability Kafkas Üniversitesi Veteriner Fakültesi Dergisi DOI 10.9775/kvfd.2013.10550 YÖKSİS TR Index SJR Q3 JCR Q4 OpenAlex 26.2%

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