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Akademisyen

HAMZA BOZKIR

DOÇENT

SAKARYA UYGULAMALI BİLİMLER ÜNİVERSİTESİ PAMUKOVA MESLEK YÜKSEKOKULU GIDA İŞLEME BÖLÜMÜ

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 28
  • Proje 0
  • Kitap 9
  • Bildiri 87
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 8 Q2 8 Q3 2 Q4 2
WoS (JCR) Q1 6 Q2 3 Q3 5 Q4 4
TR Index 6 makale

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

Üst %1 makale 2
Üst %10 makale 9
Ort. yüzdelik 73.2%
Üst %1 payı 7.7%
Üst %10 payı 34.6%

Makaleler

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

Dizin filtreleri

Toplam 28 yayın

Scopus (SJR)
Q1 8 Q2 8 Q3 2 Q4 2
WoS (JCR)
Q1 6 Q2 3 Q3 5 Q4 4
TR Index
6 makale

Makale listesi

  1. 2026 Hot Air vs. Vacuum Microwave Drying of Lemon Slices: Effects on Drying Kinetics and Quality Attributes at Different Temperatures Foods DOI 10.3390/foods15101646 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.6%
  2. 2024 Drying of Cherry Laurel Juice Using Foam Mat Drying Technique and Investigating the Effect of Drying Temperature on Drying Characteristics and Bioactive Components THE JOURNAL OF FOOD DOI 10.15237/gida.GD23099 YÖKSİS OpenAlex 69.0%
  3. 2023 Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas Wiley DOI 10.1111/ijfs.16072 YÖKSİS SJR Q1 JCR Q2 OpenAlex 84.6%
  4. 2021 INFLUENCE OF ULTRASONIC AND ELECTRICAL PRETREATMENTS ON THE DRYING AND QUALITY CHARACTERISTICS OF KIWI FRUIT SLICES GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD21025 YÖKSİS OpenAlex 58.5%
  5. 2020 Farklı Tuzlarla Kurutulmuş Domatesin Bazı Kalite Özelliklerinin İncelenmesi Avrupa Bilim ve Teknoloji Dergisi DOI DOI: 10.31590/ejosat.798263 YÖKSİS TR Index OpenAlex 16.1%
  6. 2020 Effects of hot air, vacuum infrared, and vacuum microwave dryers on the drying kinetics and quality characteristics of orange slices Journal of Food Process Engineering DOI 10.1111/jfpe.13485 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 98.1%
  7. 2020 Portakal Suyunun Pastörizasyonunda Mikrodalga ve Termosonikasyon Uygulamalarının Kalite Üzerine Etkileri Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v8i12.2612-2618.3809 YÖKSİS TR Index OpenAlex 51.8%
  8. 2020 Mikrodalga ve termosonikasyon haşlama yöntemleri ile patatesin haşlanması ve kalite özelliklerinin belirlenmesi GIDA / THE JOURNAL OF FOOD DOI doi: 10.15237/gida.GD20065 YÖKSİS OpenAlex 53.8%
  9. 2019 Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit Ultrasonics Sonochemistry DOI 10.1016/j.ultsonch.2019.02.006 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.6%
  10. 2018 EFFECT OF MICROWAVE HEATING ON THE YIELD AND QUALITY OF RED BELL PEPPER PUREE GIDA DOI 10.15237/gida.GD17103 YÖKSİS OpenAlex 57.3%
  11. 2017 Concentration of apple juice using a vacuum microwave evaporator as a novel technique: Determination of quality characteristics Journal of Food Process Engineering DOI 10.1111/jfpe.12535 YÖKSİS SJR Q2 JCR Q2 OpenAlex 85.2%
  12. 2017 Changes in the Quality of Black Mulberry and Blueberry Sherbets During Storage Türk Tarım - Gıda Bilim ve Teknoloji dergisi DOI 10.24925/turjaf.v5i1.54-59.919 YÖKSİS TR Index OpenAlex 62.1%
  13. 2016 Effects of electrical and sonication pretreatments on the drying rate and quality of mushrooms LWT - Food Science and Technology DOI 10.1016/j.lwt.2016.01.032 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 96.0%
  14. 2015 Effects of Electrical Pretreatments on the Yield and Quality Characteristics of Red Bell Pepper Puree Journal of Food Quality DOI 10.1111/jfq.12156 YÖKSİS SJR Q2 JCR Q3 OpenAlex 5.6%
  15. 2015 Investigating the Effects of Current and Wave Form of Electrical Pre-treatments on the Yield and Quality of Tomato Juice International Journal of Food Engineering DOI 10.1515/ijfe-2014-0326 YÖKSİS SJR Q2 JCR Q4 OpenAlex 68.0%
  16. 2011 Incidence of Listeria monocytogenes and Escherichia coli O157:H7 in two Kasar Cheese processing environments Food Control DOI 10.1016/j.foodcont.2010.11.011 YÖKSİS SJR Q1 JCR Q1 OpenAlex 79.5%
  17. 2024 Sürdürülebilir Beslenme: Bitki Bazlı Protein Kaynakları ve Çevresel Etkileri International Journal of Advanced Natural Sciences and Engineering Researches DOI https://as-proceeding.com/index.php/ijanser/article/view/2000 YÖKSİS
  18. 2024 Z Kuşağının Fonksiyonel İçecekleri Tüketme Alışkanlıkları International Journal of Advanced Natural Sciences and Engineering Researches DOI https://as-proceeding.com/index.php/ijanser/article/view/1972 YÖKSİS
  19. 2024 Sürdürülebilir Gastronomi İçin Dikey Tarım International Journal of Advanced Natural Sciences and Engineering Researches DOI https://as-proceeding.com/index.php/ijanser/article/view/2007 YÖKSİS
  20. 2023 Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas Wiley DOI 10.1111/ijfs.16072 YÖKSİS SJR Q1 JCR Q2 OpenAlex 84.6%

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