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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 35
  • Proje 0
  • Kitap 0
  • Bildiri 42
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 17 Q2 11 Q3 4 Q4 0
WoS (JCR) Q1 12 Q2 9 Q3 9 Q4 1
TR Index 1 makale

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

Üst %1 makale 0
Üst %10 makale 10
Ort. yüzdelik 78.5%
Üst %1 payı 0.0%
Üst %10 payı 41.7%

Makaleler

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

Dizin filtreleri

Toplam 35 yayın

Scopus (SJR)
Q1 17 Q2 11 Q3 4 Q4 0
WoS (JCR)
Q1 12 Q2 9 Q3 9 Q4 1
TR Index
1 makale

Makale listesi

  1. 2025 Bioactive compounds in fermented foods: a systematic narrative review FRONTIERS IN NUTRITION DOI 10.3389/fnut.2025.1625816 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 99.0%
  2. 2025 Encapsulated Gilaburu (European Cranberrybush) fruit as a functional ingredient for ice-cream: Improving bioactivity, texture and microstructure Food Research International DOI 10.1016/j.foodres.2025.118211 YÖKSİS SJR Q1 JCR Q1 OpenAlex 81.4%
  3. 2025 Bioprotective and Functional Activities of Postbiotics From Lactic Acid Bacteria Derived From Artisanal Dairy Products Food Science and Nutrition DOI 10.1002/fsn3.70647 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 92.2%
  4. 2025 The FUNG-GROWTH database: linking fungal phenotype to genome Microbiology Resource Announcements DOI 10.1128/mra.00378-25 YÖKSİS SJR Q1 JCR Q1 OpenAlex 15.0%
  5. 2024 Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese Food Science and Biotechnology DOI 10.1007/s10068-023-01332-y YÖKSİS SJR Q2 JCR Q2 OpenAlex 49.1%
  6. 2023 Multi-mycotoxin production of cheese-derived fungal strains in vitro and in cheese models Wageningen Academic Publishers DOI 10.3920/WMJ2023.2831 YÖKSİS SJR Q2 JCR Q3 OpenAlex 77.6%
  7. 2023 Effects of high hydrostatic pressure on antimicrobial protein stability and the rheological and shelf-life properties of donkey milk Journal of Dairy Research DOI 10.1007/s10068-023-01332-y YÖKSİS SJR Q2 JCR Q2 OpenAlex 49.1%
  8. 2023 Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese Springer Science and Business Media LLC DOI 10.1007/s10068-023-01332-y YÖKSİS SJR Q2 JCR Q3 OpenAlex 49.1%
  9. 2023 Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics Springer Science and Business Media LLC DOI 10.1007/s13197-023-05791-3 YÖKSİS SJR Q2 JCR Q2 OpenAlex 83.6%
  10. 2023 Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese Acta Alimentaria YÖKSİS SJR Q3 JCR Q4
  11. 2022 Effect of donkey milk lactoferrin and lysozyme on yoghurt properties Mljekarstvo YÖKSİS SJR Q3
  12. 2022 Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin FOOD SCIENCE AND TECHNOLOGY YÖKSİS SJR Q2 JCR Q3
  13. 2021 In Vitro Digestion and Absorption Efficiency of Homogenized Milk Lipids. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY YÖKSİS SJR Q1 JCR Q2
  14. 2021 Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production International Dairy Journal DOI 10.1016/j.idairyj.2021.105090 YÖKSİS SJR Q1 JCR Q2 OpenAlex 88.5%
  15. 2021 Use of kefir and buttermilk to produce an innovative quark cheese Journal of Food Science and Technology-Mysore YÖKSİS SJR Q2 JCR Q3
  16. 2021 Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin. Food Sci. Technol (Campinas) DOI 10.159/fst08421 YÖKSİS SJR Q2 JCR Q3
  17. 2021 Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide LWT-FOOD SCIENCE AND TECHNOLOGY DOI 10.1016/j.lwt.2021.111591 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.4%
  18. 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%
  19. 2019 Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 Journal of Dairy Science YÖKSİS SJR Q1 JCR Q1
  20. 2018 Effect of different treatments on the stability of lysozyme lactoferrin and lactoglobulin in donkey s milk INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY DOI http://doi.wiley.com/10.1111/1471-0307.12380 YÖKSİS SJR Q2 JCR Q3

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