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SADETTİN TURHAN

PROFESÖR

ONDOKUZ MAYIS ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 100
  • Proje 0
  • Kitap 3
  • Bildiri 54
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 32 Q2 18 Q3 5 Q4 1
WoS (JCR) Q1 25 Q2 11 Q3 15 Q4 6
TR Index 4 makale

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

Üst %1 makale 0
Üst %10 makale 11
Ort. yüzdelik 68.8%
Üst %1 payı 0.0%
Üst %10 payı 22.9%

Makaleler

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

Dizin filtreleri

Toplam 100 yayın

Scopus (SJR)
Q1 32 Q2 18 Q3 5 Q4 1
WoS (JCR)
Q1 25 Q2 11 Q3 15 Q4 6
TR Index
4 makale

Makale listesi

  1. 2025 STANDARDIZATION OF TEXTURE PROFILE ANALYSIS (TPA) PARAMETERS FOR CHICKEN SALAMI Gıda DOI 10.15237/gida.GD25093 YÖKSİS OpenAlex 26.6%
  2. 2025 Silver nanoparticle/neem oil loaded locust bean gum films: An eco-friendly preservation material and application potential for heat-treated sucuks Meat Science DOI 10.1016/j.meatsci.2025.109891 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.0%
  3. 2024 The preservative effect of the black rices cold, hot and ultrasonic ethanol extracts on the storage quality of beef patties International Journal of Food Science & Technology DOI 10.1111/ijfs.17593 YÖKSİS SJR Q1 JCR Q2 OpenAlex 48.3%
  4. 2024 Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability Grasas y Aceites DOI 10.3989/gya.0647231 YÖKSİS SJR Q3 JCR Q4 OpenAlex 71.4%
  5. 2024 THE EFFECT OF ULTRASOUND PRETREATMENT ON OIL ABSORPTION AND QUALITY OF DEEP-FRIED CHICKEN SCHNITZELS Gıda DOI 10.15237/gida.GD23129 YÖKSİS OpenAlex 0.3%
  6. 2023 The effect of sealing process on the textural and sensory properties and protein profile of cooked meat Wiley International Journal of Food Science and Technology DOI 10.1111/ijfs.16590 YÖKSİS SJR Q1 JCR Q2 OpenAlex 74.7%
  7. 2023 Gümüş Nanoparçacıkların Sentezi, Fonksiyonları, Etki Mekanizmaları ve Et ve Et Ürünlerinin İşlenmesinde ve Muhafazasında Kullanımları Turkish Journal of Agriculture-Food Science and Technology DOI 10.24925/turjaf.v11i9.1768-1783.6099 YÖKSİS TR Index OpenAlex 28.7%
  8. 2022 The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak Foods DOI 10.3390/foods11203251 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.8%
  9. 2022 EVALUATION OF QUALITY AND STORAGE STABILITY OF BEEF PATTIES CONTAINING DIFFERENT LEVELS OF PEANUT (Arachis hypogaea L.) SKIN GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD21130 YÖKSİS OpenAlex 37.5%
  10. 2021 ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD21011 YÖKSİS OpenAlex 41.2%
  11. 2020 Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties Food Packaging and Shelf Life DOI 10.1016/j.fpsl.2020.100483 YÖKSİS SJR Q1 JCR Q1 OpenAlex 81.7%
  12. 2020 Physicochemical, antioxidant and antimicrobial properties of mechanically deboned chicken meat protein films enriched with various essential oils Food Packaging and Shelf Life DOI 10.1016/j.fpsl.2020.100527 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 94.0%
  13. 2019 Antibacterial Activity of Thyme (Thymus vulgaris L.), Laurel (Lauris nobilis L.), Rosemary (Rosmarinus officinalis L.) and Parsley (Petroselinum crispum L.) Essential Oils against Some Fish Pathogenic Bacteria Acta Aquatica Turcica DOI 10.22392/actaquatr.549380 YÖKSİS TR Index OpenAlex 82.4%
  14. 2018 High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films FOOD HYDROCOLLOIDS DOI 10.1016/j.foodhyd.2018.05.058 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.0%
  15. 2017 Edible Packaging Film Derived fromMechanically Deboned Chicken MeatProteins: Effect of Transglutaminase onPhysicochemical Properties Korean Journal for Food Science of Animal Resources DOI 10.5851/kosfa.2017.37.5.635 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.7%
  16. 2017 Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins Journal of Food Engineering DOI 10.1016/j.jfoodeng.2017.07.029 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.5%
  17. 2017 Evaluation of Color, Lipid Oxidation and Microbial Quality in Meatballs Formulated with Bee Pollen During Frozen Storage Journal of Food Processing and Preservation DOI 10.1111/jfpp.12916 YÖKSİS SJR Q2 JCR Q3 OpenAlex 83.0%
  18. 2016 Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis FOOD AND BIOPRODUCTS PROCESSING DOI 10.1016/j.fbp.2016.06.015 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 93.3%
  19. 2015 Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron Journal of Food Processing and Preservation DOI 10.1111/jfpp.12264 YÖKSİS SJR Q2 JCR Q3 OpenAlex 72.6%
  20. 2015 The effect of starch modification and concentration on steady state and dynamic rheology of meat emulsions Food Hydrocolloids DOI 10.1016/j.foodhyd.2015.02.002 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.6%

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