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Academician

HASAN TEMİZ

PROFESÖR

ONDOKUZ MAYIS ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

A quick look at recorded outputs — details below.

  • Articles 66
  • Projects 0
  • Books 1
  • Proceedings 50
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 6 Q2 26 Q3 3 Q4 3
WoS (JCR) Q1 4 Q2 8 Q3 23 Q4 2
TR Index 7 articles

Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.

Top 1% articles 0
Top 10% articles 3
Avg percentile 66.7%
Top 1% share 0.0%
Top 10% share 7.3%

Articles

Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.

Index filters

66 publications total

Scopus (SJR)
Q1 6 Q2 26 Q3 3 Q4 3
WoS (JCR)
Q1 4 Q2 8 Q3 23 Q4 2
TR Index
7 articles

Article list

  1. 2026 Development of Functional Soybean‐Enriched Cheese: Identification of Novel Angiotensin‐Converting Enzyme‐Inhibitory and Predicted Dipeptidyl Peptidase IV-Related Peptides Food Science & Nutrition DOI 10.1002/fsn3.72155 YÖKSİS SJR Q1 JCR Q2 OpenAlex 73.3%
  2. 2026 Foam drying of kefir powders: physicochemical and microbiota impact Journal of Food Science and Technology DOI 10.1007/s13197-026-06589-9 YÖKSİS SJR Q2 JCR Q2 OpenAlex 11.7%
  3. 2026 Lyophilization of Kurut Produced by Adding Probiotic Cultures to Skim Milk and Buttermilk Mixtures: Determination of Physicochemical, Microbial and Aromatic Properties Journal of Food Process Engineering DOI 10.1111/jfpe.70322 YÖKSİS SJR Q2 JCR Q2 OpenAlex 1.4%
  4. 2024 Optimization of Hypericum Perforatum Microencapsulation Process by Spray Drying Method AAPS PharmSciTech DOI 10.1208/s12249-024-02820-y YÖKSİS SJR Q1 JCR Q1 OpenAlex 54.9%
  5. 2023 Investigation of physicochemical, microstructure and antioxidant properties of firethorn (Pyracantha coccinea var. lalandi) microcapsules produced by spray-dried and freeze-dried methods Elsevier BV DOI 10.1016/j.sajb.2023.02.024 YÖKSİS SJR Q2 JCR Q2 OpenAlex top 10% OpenAlex 93.7%
  6. 2023 Determination of Some Quality Characteristics and Rheological Properties of Yoghurts Made Using Cow Milk and Soy Drink Mixture Enriched with Pomegranate Peel Extract Ankara University Faculty of Agriculture DOI 10.15832/ankutbd.1015063 YÖKSİS SJR Q3 JCR Q3 OpenAlex 64.6%
  7. 2022 Usage of encapsulated Hypericum scabrum in Ayran and determination of antioxidant, phenolic and sensory properties International Journal of Science Letters DOI 10.38058/ijsl.1012913 YÖKSİS OpenAlex 70.0%
  8. 2022 Comparison of the antioxidant activities and major constituents of three Hypericum species (H. perforatum, H. scabrum and H. origanifolium) from Turkey South African Journal of Botany DOI 10.1016/j.sajb.2021.12.012 YÖKSİS SJR Q2 JCR Q2 OpenAlex 84.6%
  9. 2022 Lactobacilli isolates as potential aroma producer starter cultures: Effects on the chemical, physical, microbial, and sensory properties of yogurt Food Bioscience DOI 10.1016/j.fbio.2022.101802 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.5%
  10. 2021 The Use of St. JohnsWort (Hypericum perforatum) Extract in Drinking Yoghurt Production and Determination of Changes Occuring During Storage Journal of Apitherapy and Nature DOI 10.35206/jan.931810 YÖKSİS TR Index OpenAlex 66.5%
  11. 2021 Hypericum perforatum Mikrokapsüllerinin Ayran (İçilebilir Yoğurt) Üretiminde Kullanımı Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v9i11.2013-2021.4699 YÖKSİS TR Index OpenAlex 22.6%
  12. 2021 Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures LWT DOI 10.1016/j.lwt.2021.111774 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 90.4%
  13. 2020 Effect of Extraction Conditions on the Phenolic Content and DPPH Radical Scavenging Activity of Hypericum perforatum L. Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v8i1.226-229.3013 YÖKSİS TR Index OpenAlex 67.1%
  14. 2020 Traditional yogurt dilemma; rich flavor vs. microbial safety: An investigation on Volatile Aroma Profiles, Chemical, and Microbiological Qualities of Traditional Yogurts Journal of Central European Agriculture DOI 10.5513/JCEA01/21.3.2813 YÖKSİS SJR Q4 JCR Q3 OpenAlex 83.6%
  15. 2019 The effect of fermentation time on the volatile aromatic profile of tarhana dough FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL DOI 10.1177/1082013218815325 YÖKSİS SJR Q2 JCR Q3 OpenAlex 85.9%
  16. 2018 Some Physicochemical Properties and Mineral Contents of Stirred Yoghurts Containing Different Fruit Marmalades International Journal of Dairy Technology DOI 10.1111/1471-0307.12420 YÖKSİS SJR Q2 JCR Q3 OpenAlex 63.3%
  17. 2018 The effect of microbial transglutaminase on probiotic fermented milk produced using a mixture of bovine milk and soy drink INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY DOI 10.1111/1471-0307.12521 YÖKSİS SJR Q2 JCR Q3 OpenAlex 87.6%
  18. 2017 Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis) Journal of Food Science and Technology DOI 10.1007/s13197-017-2513-z YÖKSİS SJR Q2 JCR Q2 OpenAlex 74.8%
  19. 2017 Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow’xxs and Soymilk Korean Journal for Food Science of Animal Resources DOI 10.5851/kosfa.2017.37.4.606 YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 91.9%
  20. 2016 A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey International Journal of Dairy Technology DOI 10.1111/1471-0307.12237 YÖKSİS SJR Q2 JCR Q3 OpenAlex 3.3%

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