Akademisyen

ESRA BALIKÇI

DOKTOR ÖĞRETİM ÜYESİ

YOZGAT BOZOK ÜNİVERSİTESİ TURİZM FAKÜLTESİ GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ

Ana Dal Ziraat ve Orman ve Su Ürünleri Temel Alanı
Yan Dal Su Ürünleri

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

Makale 27
Proje 0
Kitap 4
Bildiri 28
Patent 0
Sanatsal 0

Scopus (SJR) Q1 11 Q2 5 Q3 3 Q4 3

WoS (JCR) Q1 4 Q2 10 Q3 2 Q4 6

TR Index 7 makale

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

Üst %1 makale 0

Üst %10 makale 3

Ort. yüzdelik 73.2%

Üst %1 payı 0.0%

Üst %10 payı 12.0%

Makaleler

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

Makale listesi

2026 Evaluation of nutritional, chemical, and microbiological changes in trout fish meatballs enriched with hemp flour Journal of Food Measurement and Characterization DOI 10.1007/s11694-026-04652-9 YÖKSİS SJR Q2 JCR Q2 OpenAlex 58.5%
2025 Investigation of the Usability of Hemp Flour in the Production of Gluten-Free Cakes Journal of Culinary Science & Technology DOI 10.1080/15428052.2024.2357282 YÖKSİS SJR Q3 JCR Q4 OpenAlex 82.3%
2024 Bioactivity of Microencapsulated Cell-Free Supernatant of Streptococcus thermophilus in Combination with Thyme Extract on Food-Related Bacteria Foods DOI 10.3390/foods13020329 YÖKSİS SJR Q1 JCR Q1 OpenAlex 73.1%
2024 Influence of seasons and fish body parts on fatty acid profile and effect of seasons on proximate composition of Anatolian khramulya (Capoeta tinca) and Colchic khramulya (Capoeta sieboldii) captured from the Çekerek Dam in Yozgat, Turkey Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2024.106267 YÖKSİS SJR Q1 JCR Q2 OpenAlex 85.2%
2023 Proximate analysis and fatty acid profile of muscle tissues in different body parts of crimean barbel (Barbus tauricus Kessler, 1877) Universidad del Zulia Revista Científica, FCV-LUZ DOI 10.52973/rcfcv-e33287 YÖKSİS SJR Q4 JCR Q4 OpenAlex 65.2%
2023 Sudak Balığının (Sander Lucioperca) Dorsal, Ventral, Kaudal Kas Dokularındaki Besin ve Yağ Asidi Kompozisyonunun Belirlenmesi ve İnsan Sağlığı ile İlişkili Önemli İndekslerin Değerlendirilmesi Acta Aquatica Turcica DOI 10.22392/actaquatr.1259647 YÖKSİS TR Index OpenAlex 56.6%
2022 The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls FOODS DOI 10.3390/foods11182845 YÖKSİS SJR Q1 JCR Q1 OpenAlex 59.1%
2022 The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Mackerel Balls Stored at -18oC Acta Aquatica Turcica DOI 10.22392/actaquatr.1015342 YÖKSİS TR Index OpenAlex 52.9%
2021 Seasonal Variations in Fatty Acid and Nutritional Composition of Sand Smelt (Atherina boyeri) caught from Cekerek Dam (Yozgat, Turkey) Acta Aquatica Turcica DOI 10.22392/actaquatr.868642 YÖKSİS TR Index OpenAlex 54.9%
2019 The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 ± 2°C Journal of Food Processing and Preservation DOI 10.1111/jfpp.14282 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 92.6%
2018 Gastronomide Bazı Bitki ve Baharatların Ekstraktelerinin Balık Köfteleri Kalitesi Üzerine Etkileri (Effects of Some Plant and Spice Extracts on the Quality of Fish Balls in Gastronomy) Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2018.248 YÖKSİS TR Index OpenAlex 88.5%
2018 Anadolu nun Gizemli İmparatorluğu Hititlerde Beslenme ve Mutfak Kültürü (The Nutrition and Culinary Culture in the Mysterious Empire of Anatolian Hittites) Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2018.254 YÖKSİS TR Index OpenAlex 86.5%
2017 Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products INTERNATIONAL JOURNAL OF FOOD PROPERTIES DOI 10.1080/10942912.2016.1193516 YÖKSİS SJR Q2 JCR Q2 OpenAlex 78.6%
2017 Effects of Oil-in-Water Nanoemulsion Based on Sunflower Oil on the Quality of Farmed Sea Bass and Gilthead Sea Bream Stored at Chilled Temperature (2 ± 2°C) JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY DOI 10.1080/10498850.2017.1366610 YÖKSİS SJR Q3 JCR Q4 OpenAlex üst %10 OpenAlex 95.5%
2013 Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI 10.1111/j.1365-2621.2012.03201.x YÖKSİS SJR Q1 JCR Q2 OpenAlex 50.4%
2012 Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence of Lactobacillus, Lactococcus, and Streptococcus spp. JOURNAL OF FOOD SCIENCE DOI 10.1111/j.1750-3841.2012.02825.x YÖKSİS SJR Q1 JCR Q2 OpenAlex 74.1%
2012 Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage FOOD AND BIOPROCESS TECHNOLOGY DOI 10.1007/s11947-011-0586-7 YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.6%
2012 The effects of extraction methods on the contents of fatty acids, especially EPA and DHA in marine lipids International Journal of Food Sciences and Nutrition DOI 10.3109/09637486.2011.627844 YÖKSİS SJR Q2 JCR Q2 OpenAlex 72.8%
2011 The effects of the combination of freezing and the use of naturalantioxidant technology on the quality of frozen sardine fillets Sardinella aurita INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI 10.1111/j.1365-2621.2010.02476.x YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 91.9%
2024 Bioactivity of Microencapsulated Cell-Free Supernatant of Streptococcus thermophilus in Combination with Thyme Extract on Food-Related Bacteria Foods DOI 10.3390/foods13020329 YÖKSİS SJR Q1 JCR Q1 OpenAlex 73.1%

Akademisyenlere dön