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AZİZE ATİK

DOÇENT

AFYON KOCATEPE ÜNİVERSİTESİ AFYON MESLEK YÜKSEKOKULU GIDA İŞLEME BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 34
  • Proje 0
  • Kitap 5
  • Bildiri 50
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 14 Q2 4 Q3 2 Q4 7
WoS (JCR) Q1 4 Q2 13 Q3 2 Q4 5
TR Index 11 makale

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

Üst %1 makale 0
Üst %10 makale 4
Ort. yüzdelik 65.2%
Üst %1 payı 0.0%
Üst %10 payı 13.8%

Makaleler

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

Dizin filtreleri

Toplam 34 yayın

Scopus (SJR)
Q1 14 Q2 4 Q3 2 Q4 7
WoS (JCR)
Q1 4 Q2 13 Q3 2 Q4 5
TR Index
11 makale

Makale listesi

  1. 2026 Effect of Magnetic Field Treatment at Different Intensities on the Quality and Biological Properties of Bread Produced with Saccharomyces cerevisiae ACS Omega DOI 10.1021/acsomega.6c01691 YÖKSİS SJR Q1 JCR Q2 OpenAlex 60.4%
  2. 2026 Effects of UV-C Processing and Milk Type on Quality Attributes, Starter Culture Viability, and Organic Acid Profile of Ayran During Storage Fermentation DOI 10.3390/fermentation12080357 YÖKSİS SJR Q1 JCR Q2 OpenAlex 75.6%
  3. 2026 Evaluation of quality attributes and antimicrobial characteristics of cold-pressed milk thistle (Silybum marianum (L.) Gaertn) seed oil to ascertain its potential applications Food Science and Technology International DOI 10.1177/10820132261448963 YÖKSİS SJR Q2 JCR Q3 OpenAlex 42.7%
  4. 2026 Determining Changes in Quality Criteria During Storage in Kefir Produced from Raw Milk Treated with Non-Thermal UV-C Radiation: Comparison of Starter Culture and Kefir Grains in Fermentation Fermentation DOI 10.3390/fermentation12040181 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 93.0%
  5. 2026 The Usage of Fermented Milk By-Products in Cabbage Pickle Fermentation Through a Sustainable Food Production Approach Fermentation DOI 10.3390/fermentation12070306 YÖKSİS SJR Q1 JCR Q2 OpenAlex 62.8%
  6. 2025 Impact of Applying Magnetic Fields on the Development of Postbiotic Metabolites and Probiotic Microorganisms in Kombucha Tea Food Science & Nutrition DOI 10.1002/fsn3.70700 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.5%
  7. 2025 Evaluation of the Effects of Beeswax Films Formulated with Sesame and Black Cumin Oils on the Fermentation and Bio-flavouring Properties of Pasta-Filata Type Kashar Cheese Food and Bioprocess Technology DOI 10.1007/s11947-025-03895-6 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.2%
  8. 2025 Physicochemical and Sensory Properties of Bovine Milk Treated by Different UV-C Dose: The Effect on Vitamin D3, cholesterol, fatty acid, and formation of volatile compounds Acta Scientiarum. Technology DOI 10.4025/actascitechnol.v47i1.71447 YÖKSİS SJR Q4 JCR Q4 OpenAlex 68.7%
  9. 2025 Non-Thermal UV-C Processing as an Alternative to Pasteurisation in Fermented Dairy Beverages: Ayran and Kefir Fermentation DOI 10.3390/fermentation11100557 YÖKSİS SJR Q1 JCR Q2 OpenAlex 84.4%
  10. 2025 Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualities of yogurt Journal of Food Science and Technology DOI 10.1007/s13197-024-06068-z YÖKSİS SJR Q2 JCR Q2 OpenAlex 82.4%
  11. 2025 Improvement of the functional properties of albumen exposed to different durations and intensities of magnetic field application Innovative Food Science & Emerging Technologies DOI 10.1016/j.ifset.2025.104006 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.3%
  12. 2024 Biological Activities of Extracts of Red and Yellow Hawthorn Fruits in Different Solvents Afyon Kocatepe University Journal of Sciences and Engineering DOI 10.35414/akufemubid.1359936 YÖKSİS TR Index OpenAlex 3.9%
  13. 2024 The Effect of Atmospheric Cold Plasma (ACP) Application on the Physicochemical and Microbiological Quality of Steak Obtained from Beef Musculus Longissimus Dorsi Muscle Kocatepe Veterinary Journal DOI 10.30607/kvj.1500337 YÖKSİS TR Index OpenAlex 51.8%
  14. 2024 Determination of Changes in Physicochemical and Microbiological Properties of Tomato Paste Exposed to Different Gases of Cold Plasma Technique Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi DOI 10.18016/ksutarimdoga.vi.1201966 YÖKSİS TR Index JCR Q4 OpenAlex 11.4%
  15. 2024 Effect of Cold PlasmaTreatment on Physicochemical and Microbiological Properties of Clotted Cream Akademik Gıda DOI 10.24323/akademik-gida.1603756 YÖKSİS TR Index SJR Q4 OpenAlex 24.5%
  16. 2023 The use of cold plasma technology in solving the mold problem in Kashar cheese Journal of Food Science and Technology DOI 10.1007/s13197-022-05661-4 YÖKSİS SJR Q2 JCR Q2 OpenAlex 89.0%
  17. 2023 A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures International Dairy Journal DOI 10.1016/j.idairyj.2023.105622 YÖKSİS SJR Q1 JCR Q2 OpenAlex 88.9%
  18. 2023 Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone) International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2023.100786 YÖKSİS SJR Q1 JCR Q2 OpenAlex 61.6%
  19. 2023 Effects of chia flour as a fat substitute on the physicochemical, nutritional and sensory properties of biscuits International Journal of Food Science & Technology DOI 10.1111/ijfs.16478 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.5%
  20. 2023 Low-Pressure Application Improved the Physicochemical and Microbiological Properties of Fresh and Stored Pikeperch (Sander lucioperca) Journal of Limnology and Freshwater Fisheries Research DOI 10.17216/limnofish.1382231 YÖKSİS TR Index OpenAlex 16.9%

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