İçeriğe geç
akaturk Akademik ölçüm
Giriş Kayıt

Akademisyen

BÜLENT BAŞYİĞİT

DOÇENT

HARRAN ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 60
  • Proje 0
  • Kitap 1
  • Bildiri 28
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 28 Q2 21 Q3 7 Q4 1
WoS (JCR) Q1 20 Q2 17 Q3 15 Q4 7
TR Index 9 makale

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

Üst %1 makale 0
Üst %10 makale 16
Ort. yüzdelik 66.5%
Üst %1 payı 0.0%
Üst %10 payı 21.6%

Makaleler

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

Dizin filtreleri

Toplam 60 yayın

Scopus (SJR)
Q1 28 Q2 21 Q3 7 Q4 1
WoS (JCR)
Q1 20 Q2 17 Q3 15 Q4 7
TR Index
9 makale

Makale listesi

  1. 2025 Bioengineering Novel Hydrogel Systems: Nucleic Acid Nanoparticles and Protein Polymeric Networks for Sustained Model Drug Delivery Food and Bioprocess Technology DOI 10.1007/s11947-025-03782-0 YÖKSİS SJR Q1 JCR Q1 OpenAlex 74.9%
  2. 2025 Design and characterization of a pea protein/nucleic acid-based biopolymeric film for strawberry preservation Food Packaging and Shelf Life DOI 10.1016/j.fpsl.2025.101557 YÖKSİS SJR Q1 JCR Q1 OpenAlex 84.3%
  3. 2025 Facile synthesis of olive oil-incorporated oleofilms via high-power ultrasonic emulsification: A sustainable packaging model Food Chemistry DOI 10.1016/j.foodchem.2025.142989 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.0%
  4. 2025 Fabricating Antibacterial Powders from Olive Oil-In Water Emulsions Stabilized by Sour Cherry-Derived Hemicellulose and Pectin Crystalline Structures Food Biophysics DOI 10.1007/s11483-024-09901-2 YÖKSİS SJR Q2 JCR Q2 OpenAlex 59.8%
  5. 2025 Post-disaster impacts on food security and nutritional demands of vulnerable groups Environmental Research Communications DOI 10.1088/2515-7620/ae0874 YÖKSİS SJR Q1 JCR Q3 OpenAlex üst %10 OpenAlex 95.0%
  6. 2025 Dual‐Loaded Nanocarriers With High Stability in Gastrointestinal Tract for Type 2 Diabetes and Hypertension Prevention Food Science & Nutrition DOI 10.1002/fsn3.70394 YÖKSİS SJR Q1 JCR Q2 OpenAlex 57.4%
  7. 2025 Impact of Encapsulated Thyme, Clove, and Sage Essential Oils on the Antioxidant, Physicochemical, DNA Binding, and Cleaving Properties of Chewing Gum ACS Omega DOI 10.1021/acsomega.5c02317 YÖKSİS SJR Q1 JCR Q2 OpenAlex 86.9%
  8. 2024 Molecular mechanisms underpinning the hydrogelling ability of apricot seed protein: Stretching protein side chain conformations via electromagnetic forcing Materials Chemistry and Physics DOI 10.1016/j.matchemphys.2024.129603 YÖKSİS JCR Q2 OpenAlex 55.8%
  9. 2024 Sour cherry seed proteins devoted to covalently bonded carbohydrate moieties: efficacy of transaction and carbohydrate type on amino acid distribution and emulsifier behavior Journal of Food Measurement and Characterization DOI 10.1007/s11694-023-02347-z YÖKSİS SJR Q2 JCR Q2 OpenAlex 73.3%
  10. 2024 Brown rice protein–dietary fibre conjugate improves bioaccessibility of minerals via modifying gelling structure of yoghurt International Journal of Food Science & Technology DOI 10.1111/ijfs.17085 YÖKSİS SJR Q1 JCR Q2 OpenAlex 73.7%
  11. 2024 Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications Food Research International DOI 10.1016/j.foodres.2024.114437 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.8%
  12. 2024 Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt Journal of Food Science and Technology DOI 10.1007/s13197-023-05892-z YÖKSİS SJR Q2 JCR Q2 OpenAlex 65.2%
  13. 2024 Fatty-acid incorporation improves hydrophobicity of pea protein based films towards better oxygen/water barrier properties and fruit protecting ability International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2024.133965 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.0%
  14. 2024 A new synergistic hydrocolloid with superior rheology: locust bean /xanthan gum binary solution powdered by different drying methods Food Hydrocolloids DOI 10.1016/j.foodhyd.2024.110078 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 94.5%
  15. 2024 Innovative approaches to pectin processing: Enhancing techno-functional properties for applications in food and beyond Bioactive Carbohydrates and Dietary Fibre DOI 10.1016/j.bcdf.2024.100437 YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %10 OpenAlex 95.0%
  16. 2023 Instant soluble roselle (Hibiscus sabdariffa L.) powder rich in bioactive compounds: Effect of the production process on volatile compounds Springer Science and Business Media LLC DOI 10.1007/s11694-022-01593-x YÖKSİS SJR Q2 JCR Q2 OpenAlex 87.5%
  17. 2023 Locust bean gum provides excellent mechanical and release attributes to soy protein-based natural hydrogels International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2023.123352 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.4%
  18. 2023 Synthesizing mechanically robust natural pea protein hydrogels via deep cryogenic treatment: State of the art in bioactive compound delivery system FOOD HYDROCOLLOIDS DOI 10.1016/j.foodhyd.2023.109202 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.5%
  19. 2023 Functional characterization of high-yield plant protein powder valorized from de-oiled sour cherry seed using microwave-assisted enzymatic extraction followed by spray- and freeze-drying Biomass Conversion and Biorefinery DOI 10.1007/s13399-022-03225-2 YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %10 OpenAlex 91.4%
  20. 2023 Drying Technique Providing Maximum Benefits on Hydrogelling Ability of Avocado Seed Protein: Spray Drying Foods DOI 10.3390/foods12234219 YÖKSİS SJR Q1 JCR Q1 OpenAlex 67.9%

Akademisyenlere dön