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Akademisyen

HAMDİ BARBAROS ÖZER

PROFESÖR

ANKARA ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ SÜT TEKNOLOJİSİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 71
  • Proje 0
  • Kitap 0
  • Bildiri 55
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 20 Q2 13 Q3 8 Q4 3
WoS (JCR) Q1 12 Q2 13 Q3 10 Q4 9
TR Index 0 makale

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

Üst %1 makale 1
Üst %10 makale 5
Ort. yüzdelik 70.1%
Üst %1 payı 3.6%
Üst %10 payı 17.9%

Makaleler

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

Dizin filtreleri

Toplam 71 yayın

Scopus (SJR)
Q1 20 Q2 13 Q3 8 Q4 3
WoS (JCR)
Q1 12 Q2 13 Q3 10 Q4 9
TR Index
0 makale

Makale listesi

  1. 2026 Determination of Nutritional Value, Antioxidant Activities, Microbiological and Sensory Properties of Almond, Soy and Oat Based Fermented Beverages Journal of Culinary Science & Technology DOI 10.1080/15428052.2025.2477570 YÖKSİS SJR Q3 JCR Q4 OpenAlex 81.6%
  2. 2025 Recent updates of probiotic dairy-based beverages Food & Function DOI 10.1039/D4FO06322H YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.5%
  3. 2025 Production of Kashar cheese (a pasta-filata cheese) using reverse osmosis milk: Effects on yield, physical and microstructural properties Innovative Food Science & Emerging Technologies DOI 10.1016/j.ifset.2025.104223 YÖKSİS SJR Q1 JCR Q1 OpenAlex 22.2%
  4. 2025 A review of various protein separation techniques and valorization of cheese whey and buttermilk European Food Research and Technology DOI 10.1007/s00217-025-04877-w YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 97.2%
  5. 2025 Residual antibiotics in milk at maximum residual limits affects yoghurt fermentation but not yoghurt rheology INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY DOI 10.1111/1471-0307.70017 YÖKSİS SJR Q2 JCR Q3 OpenAlex 13.0%
  6. 2023 OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINATIONS Journal of Microbiology, Biotechnology and Food Sciences DOI 10.55251/jmbfs.9241 YÖKSİS SJR Q3 JCR Q4 OpenAlex 75.0%
  7. 2023 Optimisation of stabiliser usage conditions in oat milk production using response surface methodology Acta Alimentaria DOI 10.1556/066.2022.00263 YÖKSİS SJR Q3 JCR Q4 OpenAlex 66.0%
  8. 2023 Textural and rheological characterization of yoghurts produced with cultures isolated from traditional back-slopped yoghurts International Dairy Journal DOI 10.1016/j.idairyj.2022.105557 YÖKSİS JCR Q2 OpenAlex 89.3%
  9. 2022 Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk International Dairy Journal DOI 10.1016/j.idairyj.2021.105231 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 96.4%
  10. 2022 Acute and short-term effects of Lactobacillus paracasei subsp. paracasei 431 and inulin intake on appetite control and dietary intake: A two-phases randomized, double blind, placebo-controlled study Appetite DOI 10.1016/j.appet.2021.105855 YÖKSİS SJR Q1 JCR Q1 OpenAlex 73.5%
  11. 2022 Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production Faculty of Food Technology and Biotechnology - University of Zagreb DOI 10.17113/ftb.60.02.22.7383 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.0%
  12. 2021 In vitro digestion and absorption efficiency of homogenized milk lipids International Journal of Dairy Technology DOI 10.1111/1471-0307.12723 YÖKSİS SJR Q1 JCR Q2 OpenAlex 74.8%
  13. 2021 Assessment of Growth and Technological Performances of Yogurt Bacteria Isolated From Local Turkish Yogurts Food Science and Engineering DOI 10.37256/fse.222021758 YÖKSİS OpenAlex 67.2%
  14. 2019 Application of Bacteriocin-Like Inhibitory Substances (BLIS)- Producing Probiotic Strain of Lactobacillus plantarum in Control of Staphylococcus aureus in White-Brined Cheese Production Tarim Bilimleri Dergisi-Journal of Agricultural Sciences DOI 10.15832/ankutbd.499129 YÖKSİS SJR Q4 JCR Q4 OpenAlex 43.7%
  15. 2019 Probiotic dairy-based beverages: A review Journal of Functional Foods DOI 10.1016/j.jff.2018.12.004 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.5%
  16. 2015 Effects of Wild Type Starter Culture Artisanal Strains on Volatile Profile of Urfa Cheese Made from Ewe Milk International Journal of Food Properties DOI 10.1080/10942912.2014.942782 YÖKSİS SJR Q1 JCR Q2 OpenAlex 71.0%
  17. 2015 Identification and characterisation of lactic acid bacteria isolated from traditional Urfa cheese International Journal of Dairy Technology DOI 10.1111/1471-0307.12260 YÖKSİS SJR Q2 JCR Q3 OpenAlex 85.3%
  18. 2014 Changes of proteolysis and angiotensin I converting enzyme inhibitory activity in white brined cheese as affected by adjunct culture and ripening temperature Journal of Dairy Research DOI 10.1017/S0022029914000326 YÖKSİS SJR Q1 JCR Q1 OpenAlex 64.8%
  19. 2014 Changes in volatile composition proteolysis and textural and sensory properties of white brined cheese effects of ripening temperature and adjunct culture Dairy Science & Technology DOI 10.1007/s13594-014-0185-2 YÖKSİS SJR Q1 JCR Q3 OpenAlex 85.4%
  20. 2013 Simultaneous use of transglutaminase and rennet in white-brined cheese production International Dairy Journal DOI 10.1016/j.idairyj.2013.02.001 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.9%

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