Akademisyen

CEMHAN DOĞAN

DOÇENT

YOZGAT BOZOK ÜNİVERSİTESİ BOĞAZLIYAN MESLEK YÜKSEKOKULU GIDA İŞLEME BÖLÜMÜ

Ana Dal Mühendislik Temel Alanı
Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

Makale 49
Proje 0
Kitap 6
Bildiri 37
Patent 0
Sanatsal 0

Scopus (SJR) Q1 17 Q2 14 Q3 3 Q4 2

WoS (JCR) Q1 10 Q2 17 Q3 5 Q4 5

TR Index 9 makale

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

Üst %1 makale 0

Üst %10 makale 0

Ort. yüzdelik 72.2%

Üst %1 payı 0.0%

Üst %10 payı 0.0%

Makaleler

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

Makale listesi

14 / 49 makale

2025 Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging Food Biophysics DOI 10.1007/s11483-024-09913-y YÖKSİS SJR Q2 JCR Q2
2025 Innovative electroblown nanofibrous mats incorporating sage essential oil for extending shelf life of spreadable cheese Food and Bioproducts Processing DOI 10.1016/j.fbp.2025.02.002 YÖKSİS SJR Q2 JCR Q2
2025 Gelatin/mushroom (Lactarius deliciosus) extract nanofibers fabricated by electro-assisted solution blow spinning as a potential edible active food packaging Journal of Food Science and Technology DOI 10.1007/s13197-024-06080-3 YÖKSİS SJR Q2 JCR Q2
2025 Innovative electroblown nanofibrous mats incorporating sage essential oil for extending shelf life of spreadable cheese Food and Bioproducts Processing DOI 10.1016/j.fbp.2025.02.002 YÖKSİS SJR Q2 JCR Q2
2024 Tailoring of Gelatin‑Chitosan Nanofibers Functionalized with Eucalyptus Essential Oil via Electroblowing for Potential Food Packaging and Wound Dressing Applications Fibers and Polymers DOI 10.1007/s12221-024-00592-7 YÖKSİS SJR Q2 JCR Q2
2024 Gelatin/mushroom (Lactarius deliciosus) extract nanofibers fabricated by electro-assisted solution blow spinning as a potential edible active food packaging Journal of Food Science and Technology DOI 10.1007/s13197-024-06080-3 YÖKSİS SJR Q2 JCR Q2
2024 Sustainable Active Food Packaging: Biodegradable Nanofibrous Mats Incorporated Spent Pumpkin Carbon Dots for Enhanced Shelf Life Fibers and Polymers DOI 10.1007/s12221-024-00698-y YÖKSİS SJR Q2 JCR Q2
2024 Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat Food Science and Technology International DOI 10.1177/10820132221147079 YÖKSİS SJR Q2 JCR Q3
2023 Non-targeted approach to detect pistachio authenticity based on digital image processing and hybrid machine learning model Journal of Food Measurement and Characterization DOI https://link.springer.com/article/10.1007/s11694-022-01671-0#article-info YÖKSİS SJR Q2 JCR Q2
2023 Determination of margarine adulteration in butter by machine learning on melting video Journal of Food Measurement and Characterization DOI 10.1007/s11694-023-02115-z YÖKSİS SJR Q2 JCR Q2
2023 Non-targeted approach to detect pistachio authenticity based on digital image processing and hybrid machine learning model Journal of Food Measurement and Characterization DOI 10.1007/s11694-022-01671-0 YÖKSİS SJR Q2 JCR Q2
2020 Optimization and comparison of three cooking methods for wheat flour-oyster mushroom (P. ostreatus) powder composite chips Journal of Food Processing and Preservation DOI https://onlinelibrary.wiley.com/doi/10.1111/jfpp.14873 YÖKSİS SJR Q2 JCR Q3
2020 Wild mustard (Sinapis arvensis) parts: compositional analysis, antioxidant capacity and determination of individual phenolic fractions by LC–ESI–MS/MS Journal of Food Measurement and Characterization DOI 10.1007/s11694-020-00415-2 YÖKSİS SJR Q2 JCR Q3 OpenAlex 69.5%
2020 Wild mustard (Sinapis arvensis) parts: compositional analysis, antioxidant capacity and determination of individual phenolic fractions by LC–ESI–MS/MS Journal of Food Measurement and Characterization DOI 10.1007/s11694-020-00415-2 YÖKSİS SJR Q2 JCR Q3

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