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Academician

İLKER ATİK

DOÇENT

AFYON KOCATEPE ÜNİVERSİTESİ AFYON MESLEK YÜKSEKOKULU GIDA İŞLEME BÖLÜMÜ

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

A quick look at recorded outputs — details below.

  • Articles 32
  • Projects 0
  • Books 5
  • Proceedings 43
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 17 Q2 5 Q3 2 Q4 4
WoS (JCR) Q1 4 Q2 17 Q3 1 Q4 5
TR Index 12 articles

Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.

Top 1% articles 0
Top 10% articles 4
Avg percentile 57.8%
Top 1% share 0.0%
Top 10% share 14.3%

Articles

Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.

Index filters

32 publications total

Scopus (SJR)
Q1 17 Q2 5 Q3 2 Q4 4
WoS (JCR)
Q1 4 Q2 17 Q3 1 Q4 5
TR Index
12 articles

Article list

  1. 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 top 10% OpenAlex 93.0%
  2. 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 59.9%
  3. 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%
  4. 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 75.3%
  5. 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%
  6. 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 top 10% OpenAlex 92.2%
  7. 2025 Nonthermal Magnetic Field Processing of Egg Yolk: A Novel Alternative to Conventional Pasteurization Journal of Food Process Engineering DOI 10.1111/jfpe.70263 YÖKSİS SJR Q2 JCR Q2 OpenAlex 25.8%
  8. 2025 Enhancing the Functionality of Beef Burgers Enriched with Hazelnut Skin Powder Through Fermentation Fermentation DOI 10.3390/fermentation11100586 YÖKSİS SJR Q1 JCR Q2 OpenAlex 26.9%
  9. 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%
  10. 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%
  11. 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%
  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 4.0%
  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. 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%
  15. 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%
  16. 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%
  17. 2023 Effect of the different infrared levels on some properties of sage leaves Chemical Industry & Chemical Engineering Quarterly DOI 10.2298/CICEQ220429030K YÖKSİS SJR Q3 JCR Q4 OpenAlex 29.2%
  18. 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%
  19. 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%
  20. 2022 Physicochemical and bioactive properties of cold press wild plum (Prunus spinosa) and sour cherry (Prunus cerasus) kernel oils: fatty acid, sterol and phenolic profile Rivista Italiana delle Sostanze Grasse DOI https://www.innovhub-ssi.it/kdocs/2048251/2022_vol._991_-_art._02_-_atik.pdf YÖKSİS SJR Q4 JCR Q4

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