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NEŞE YILMAZ TUNCEL

PROFESÖR

ÇANAKKALE ONSEKİZ MART ÜNİVERSİTESİ ÇANAKKALE UYGULAMALI BİLİMLER FAKÜLTESİ GIDA TEKNOLOJİSİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 64
  • Proje 0
  • Kitap 2
  • Bildiri 27
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 29 Q2 21 Q3 4 Q4 5
WoS (JCR) Q1 10 Q2 25 Q3 16 Q4 3
TR Index 5 makale

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

Üst %1 makale 3
Üst %10 makale 12
Ort. yüzdelik 77.2%
Üst %1 payı 5.6%
Üst %10 payı 22.2%

Makaleler

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

Dizin filtreleri

Toplam 64 yayın

Scopus (SJR)
Q1 29 Q2 21 Q3 4 Q4 5
WoS (JCR)
Q1 10 Q2 25 Q3 16 Q4 3
TR Index
5 makale

Makale listesi

  1. 2025 Sainfoin (Onobrychis viciifolia L.) protein isolate as a new source of alternative plant-based protein: cytotoxicity, immunoreactivity, nutritional and functional properties European Food Research and Technology DOI 10.1007/s00217-025-04910-y YÖKSİS SJR Q1 JCR Q2 OpenAlex 71.4%
  2. 2025 Exploring Sainfoin (Onobrychis viciifolia) Seed Flour as a Sustainable Plant‐Based Food: Germination‐Induced Changes in Nutritional Quality, Anti‐Nutritional Factors, Phenolic Content, Bioaccessibility, and In Vitro Toxicity Cereal Chemistry DOI 10.1002/cche.10895 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 95.4%
  3. 2025 The effect of different pre-treatments on sensory characteristics of unformulated pulse-based beverages Journal of Food Science and Technology DOI 10.1007/s13197-025-06303-1 YÖKSİS SJR Q2 JCR Q2 OpenAlex 80.9%
  4. 2025 The impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice: From brown rice to white rice Food Chemistry DOI 10.1016/j.foodchem.2024.141795 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.3%
  5. 2025 The Effect of Germination on Antinutritional Components, In Vitro Starch and Protein Digestibility, Content, and Bioaccessibility of Phenolics and Antioxidants of Some Pulses Food Science & Nutrition DOI 10.1002/fsn3.70103 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %1 OpenAlex 99.7%
  6. 2025 Characterization and effects of heat treatments on antinutritional components and enzyme activities in sainfoin (Onobrychis viciifolia L.) seeds: A high-protein alternative plant-based food source Food Research International DOI 10.1016/j.foodres.2024.115372 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.2%
  7. 2025 A comprehensive review of antinutrients in plant‐based foods and their key ingredients Nutrition Bulletin DOI 10.1111/nbu.12732 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %1 OpenAlex 99.4%
  8. 2024 Characterisation of Pea Milk Analogues Using Different Production Techniques Food Technology and Biotechnology DOI 10.17113/ftb.62.02.24.8356 YÖKSİS SJR Q2 JCR Q3 OpenAlex 77.6%
  9. 2024 The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI 10.1007/s13197-023-05836-7 YÖKSİS SJR Q2 JCR Q2 OpenAlex 83.7%
  10. 2023 Stabilization of Rice Bran: A Review Foods DOI 10.3390/foods12091924 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.8%
  11. 2023 Bitki Esaslı Süt Benzeri İçecekler GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.gd23049 YÖKSİS OpenAlex 10.3%
  12. 2022 Monitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE DOI 10.1007/s13197-021-05332-w YÖKSİS SJR Q1 JCR Q2 OpenAlex 63.5%
  13. 2021 Comparison of lipid degradation in raw and infrared stabilized rice bran and rice bran oil: matrix effect Journal of Food Measurement and Characterization DOI 10.1007/s11694-020-00709-5 YÖKSİS SJR Q2 JCR Q3 OpenAlex 66.1%
  14. 2020 Utilisation of infrared stabilised immature rice grains in a cereal based fermented food: Tarhana ACTA ALIMENTARIA DOI 10.1556/066.2020.49.2.8 YÖKSİS SJR Q3 JCR Q4 OpenAlex 50.8%
  15. 2019 Validated micellar electrokinetic capillary chromatography (MECC) method for determination of 5-hydroxymethylfurfural in honey and comparison with HPLC Chemical Papers DOI 10.1007/s11696-019-00770-5 YÖKSİS SJR Q2 JCR Q3 OpenAlex 62.2%
  16. 2018 The effects of infrared stabilized immature rice grain flour in gluten-free bread preparation CEREAL CHEMISTRY DOI 10.1002/cche.10056 YÖKSİS SJR Q2 JCR Q3 OpenAlex 68.0%
  17. 2018 Stabilization of immature rice grain using infrared radiation Food Chemistry DOI 10.1016/j.foodchem.2018.01.172 YÖKSİS SJR Q1 JCR Q1 OpenAlex 84.6%
  18. 2018 Utilization of lentil, pea, and faba bean hulls in Turkish noodle production Journal of Food Science and Technology DOI 10.1007/s13197-018-3086-1 YÖKSİS SJR Q2 JCR Q2 OpenAlex 73.0%
  19. 2017 The effect of ultrasound on some properties of pulse hulls Journal of Food Science and Technology DOI 10.1007/s13197-017-2714-5 YÖKSİS SJR Q2 JCR Q2 OpenAlex 80.4%
  20. 2017 Rice Bran Substituted Turkish Noodles (Erişte): Textural, Sensorial, and Nutritional Properties Cereal Chemistry Journal DOI 10.1094/CCHEM-12-16-0289-R YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 91.6%

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