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BİROL KILIÇ

PROFESÖR

SÜLEYMAN DEMİREL 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 71
  • Proje 0
  • Kitap 0
  • Bildiri 0
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 25 Q2 11 Q3 6 Q4 4
WoS (JCR) Q1 16 Q2 11 Q3 11 Q4 10
TR Index 7 makale

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

Üst %1 makale 0
Üst %10 makale 6
Ort. yüzdelik 69.1%
Üst %1 payı 0.0%
Üst %10 payı 17.6%

Makaleler

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

Dizin filtreleri

Toplam 71 yayın

Scopus (SJR)
Q1 25 Q2 11 Q3 6 Q4 4
WoS (JCR)
Q1 16 Q2 11 Q3 11 Q4 10
TR Index
7 makale

Makale listesi

  1. 2026 Influence of Fermentation and Curing on Residual Nitrite, Physico‐Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage Food Science & Nutrition DOI 10.1002/fsn3.72144 YÖKSİS SJR Q1 JCR Q2 OpenAlex 85.9%
  2. 2026 Effects of Green Synthesized Silver, Copper and Silver-Copper Bimetallic Nanoparticles on Foodborne Pathogens Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v14i4.952-957.8348 YÖKSİS TR Index OpenAlex 20.5%
  3. 2025 Effects of Pomegranate Flower Extracts on Antioxidant Properties, Phenolic Content, and Quality Attributes of Nitrite Reduced Chicken Sausages Animal Science Journal DOI 10.1111/asj.70039 YÖKSİS SJR Q2 JCR Q3 OpenAlex 72.5%
  4. 2025 In Vitro Antioxidant Potential of Various Plant Extracts and Application of the Extracts With the Highest Antioxidant Activity in Ground Beef for Enhancing the Quality and Shelf Life Food Science & Nutrition DOI 10.1002/fsn3.70709 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.1%
  5. 2025 Evaluation of the quality and safety of Burdur şiş köfte: Physicochemical and microbiological perspective Food and Health DOI 10.3153/FH25019 YÖKSİS TR Index OpenAlex 12.6%
  6. 2025 Impact of Ultrasound-assisted Cooking and Endpoint Core Temperature on Physicochemical and Microbiological Properties, and Oxidative Stability of Beef Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v13i2.476-486.7470 YÖKSİS TR Index OpenAlex 2.8%
  7. 2025 Development of technology for cooking boiled sausage with the addition of soy isolate and chickpea flour Eastern-European Journal of Enterprise Technologies DOI 10.15587/1729-4061.2025.347797 YÖKSİS SJR Q3 OpenAlex 53.4%
  8. 2024 Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Efficiency on Lipid Oxidation Inhibition and Physicochemical Properties in Cooked Ground Beef During Refrigerated Storage Food Technology and Biotechnology DOI 10.17113/ftb.62.02.24.8244 YÖKSİS SJR Q2 JCR Q3 OpenAlex 86.6%
  9. 2024 In vitro antimicrobial activity of ginseng extract against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes and its inhibitory effects on these pathogens in cooked ground beef Meat Science DOI 10.1016/j.meatsci.2024.109559 YÖKSİS SJR Q1 JCR Q1 OpenAlex 84.0%
  10. 2024 Effects of using pomegranate peel, beet leaf, and broccoli flower extracts on oxidative stability and physicochemical properties of cooked ground beef during refrigerated storage Food Science & Nutrition DOI 10.1002/fsn3.4419 YÖKSİS SJR Q1 JCR Q2 OpenAlex 60.0%
  11. 2024 Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat Grasas y Aceites DOI 10.3989/gya.0213231 YÖKSİS SJR Q3 JCR Q4 OpenAlex 80.1%
  12. 2024 Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage Food Science & Nutrition DOI 10.1002/fsn3.4099 YÖKSİS SJR Q1 JCR Q2 OpenAlex 72.8%
  13. 2023 Effects of rosemary and grape seed extracts, ascorbic acid and their combinations on oxidative stability and residual nitrite level in thermally processed ground beef during storage Journal of Food Safety & Food Quality DOI 10.53194/0003-925X-74-158 YÖKSİS SJR Q4 JCR Q4
  14. 2022 Effects of cold-set binding agents on oxidative stability and residual nitrite levels in thermally processed ground beef during storage Journal of Food Processing and Preservation DOI 10.1111/jfpp.16301 YÖKSİS SJR Q2 JCR Q3 OpenAlex 36.3%
  15. 2022 Effects of different packaging methods and storage temperatures on physicochemical, microbiological, textural and sensorial properties of emulsion-type sausage chips Journal of Stored Products Research DOI 10.1016/j.jspr.2022.102002 YÖKSİS SJR Q1 JCR Q1 OpenAlex 73.7%
  16. 2022 Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage Journal of Food Science and Technology DOI 10.1007/s13197-021-05183-5 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 91.7%
  17. 2022 Effects of incorporating conjugated linoleic acid into hamburger patties and whey protein isolate based edible film formulation on lipid oxidation and microbial growth in hamburger patties Journal of Food Processing and Preservation DOI 10.1111/jfpp.16984 YÖKSİS SJR Q2 JCR Q3 OpenAlex 38.6%
  18. 2021 Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs Meat Science DOI 10.1016/j.meatsci.2021.108547 YÖKSİS SJR Q1 JCR Q1 OpenAlex 81.9%
  19. 2021 Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners Food Science and Technology DOI 10.1590/fst.07720 YÖKSİS SJR Q2 JCR Q3 OpenAlex 76.9%
  20. 2021 Controlling growth of Listeria monocytogenes and Pseudomonas fluorescens in thermally processed ground beef by sodium lactate, encapsulated or unencapsulated polyphosphates incorporation LWT DOI 10.1016/j.lwt.2021.111169 YÖKSİS SJR Q1 JCR Q1 OpenAlex 73.6%

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