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Akademisyen

FATMA KORKMAZ

DOÇENT

BALIKESİR ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 23
  • Proje 0
  • Kitap 0
  • Bildiri 0
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 13 Q2 6 Q3 1 Q4 1
WoS (JCR) Q1 6 Q2 12 Q3 1 Q4 1
TR Index 2 makale

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

Üst %1 makale 2
Üst %10 makale 7
Ort. yüzdelik 63.2%
Üst %1 payı 7.7%
Üst %10 payı 26.9%

Makaleler

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

Dizin filtreleri

Toplam 23 yayın

Scopus (SJR)
Q1 13 Q2 6 Q3 1 Q4 1
WoS (JCR)
Q1 6 Q2 12 Q3 1 Q4 1
TR Index
2 makale

Makale listesi

  1. 2026 pH-Dependent Modulation of Structural and Functional Properties of Safflower (Carthamus tinctorius L.) Protein Induced by Ultrasonic Treatment Food Biophysics DOI 10.1007/s11483-026-10177-x YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %10 OpenAlex 95.4%
  2. 2026 In Vitro Antibacterial Activity of Aqueous and Acetone Extracts Obtained from Epiphytic Lichens Animal Health Production and Hygiene DOI 10.53913/aduveterinary.1862735 YÖKSİS OpenAlex 31.9%
  3. 2025 Physicochemical and functional properties of safflower protein isolate: Effect of drying methods and spray drying temperatures Biomass Conversion and Biorefinery DOI 10.1007/s13399-025-06876-z YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %10 OpenAlex 91.1%
  4. 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%
  5. 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%
  6. 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%
  7. 2025 Safflower protein hydrolysates: Physicochemical, functional properties and antioxidant activities Food Science & Nutrition DOI 10.1002/fsn3.70258 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 92.4%
  8. 2025 Türkiye ve Japonya menşeli matcha tozlarının fizikokimyasal ve duyusal özelliklerinin karşılaştırılması GIDA DOI 10.15237/gida.GD25099 YÖKSİS TR Index OpenAlex 32.4%
  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. 2024 Safflower protein as a potential plant protein powder: optimization of extraction and spray‐drying process parameters and determination of physicochemical and functional properties Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.13561 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 90.5%
  11. 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%
  12. 2024 Freeze, spray, and vacuum dried Camelina sativa protein powders and their physicochemical and functional properties Food and Bioproducts Processing DOI 10.1016/j.fbp.2024.10.022 YÖKSİS SJR Q1 JCR Q2 OpenAlex 89.0%
  13. 2024 Ayçiçeği proteini-arabik gam konjugatlarının bazıtekno-fonksiyonel özellikleri Gıda DOI 10.15237/gida.GD24022 YÖKSİS OpenAlex 2.2%
  14. 2024 Ketencik proteinlerinin bazı tekno-fonksiyonel özellikleri üzerine ultrasonikasyon uygulamasının etkisi Akademik Gıda DOI 10.24323/akademik-gida.1460994 YÖKSİS TR Index SJR Q4 OpenAlex 47.3%
  15. 2023 The effects of accelerated storage on quality of cake prepared using hydrothermally infrared treated flours Journal of Stored Products Research DOI 10.1016/j.jspr.2023.102132 YÖKSİS SJR Q1 JCR Q1 OpenAlex 6.2%
  16. 2023 Ultrasonikasyon ve soksalet yöntemleriyle ekstrakte edilen ketencik tohum yağlarının oksidatif özelliklerinin belirlenmesi Gıda DOI 10.15237/gida.GD23020 YÖKSİS OpenAlex 6.3%
  17. 2023 Bitki Esaslı Süt Benzeri İçecekler GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.gd23049 YÖKSİS OpenAlex 10.3%
  18. 2022 The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour FOOD AND BIOPROCESS TECHNOLOGY clearCLOSE JOURNAL INFORMATION FOOD AND BIOPROCESS TECHNOLOGY DOI 10.1007/s11947-022-02852-x YÖKSİS SJR Q1 JCR Q1 OpenAlex 59.5%
  19. 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 DOI 10.1007/s13197-021-05332-w YÖKSİS SJR Q1 JCR Q2 OpenAlex 63.5%
  20. 2022 The effect of infrared-assisted hydrothermal treatment on rheological and functional properties of different types of wheat flour Food and Bioprocess Technology DOI 10.1007/s11947-022-02852-x YÖKSİS SJR Q1 JCR Q1 OpenAlex 59.5%

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