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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 73.1%
Üst %1 payı 0.0%
Üst %10 payı 0.0%

Makaleler

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

Dizin filtreleri

Toplam 49 yayın

Scopus (SJR)
Q1 17 Q2 14 Q3 3 Q4 2
WoS (JCR)
Q1 10 Q2 17 Q3 5 Q4 5
TR Index
9 makale

Makale filtresi uygulandı. Filtreyi kaldır

Makale listesi

10 / 49 makale

  1. 2026 Kombucha-Derived Bacterial Cellulose Nanowhisker-Reinforced Electroblown Gelatin/PVA Nanofibrous Mats as Candidate Materials for Sustainable Food Packaging Polymers DOI 10.3390/polym18141764 YÖKSİS SJR Q1 JCR Q1
  2. 2025 Successive fungal solid-state fermentation and UV-B irradiation: A novel strategy to boost bioactive potential and vitamin D2 levels of corn flour Food Chemistry DOI 10.1016/j.foodchem.2025.145430 YÖKSİS SJR Q1 JCR Q1
  3. 2025 Successive fungal solid-state fermentation and UV-B irradiation: A novel strategy to boost bioactive potential and vitamin D2 levels of corn flour Food Chemistry DOI 10.1016/j.foodchem.2025.145430 YÖKSİS SJR Q1 JCR Q1
  4. 2025 Successive fungal solid-state fermentation and UV-B irradiation: A novel strategy to boost bioactive potential and vitamin D2 levels of corn flour Food Chemistry DOI 10.1016/j.foodchem.2025.145430 YÖKSİS SJR Q1 JCR Q1
  5. 2024 Production and characterization of electro-blown nanofibers incorporated with pine pollen for fast-dissolving applications Journal of Drug Delivery Science and Technology DOI 10.1016/j.jddst.2024.106222 YÖKSİS SJR Q1 JCR Q1
  6. 2024 A Novel Approach to Crosslink Gelatin Nanofibers Through Neutralization‑Induced Maillard Reaction Food and Bioprocess Technology DOI 10.1007/s11947-023-03146-6 YÖKSİS SJR Q1 JCR Q1
  7. 2023 Rapid fabrication of micro-nanofibers from grapevine leaf extract and gelatine via electroblowing: A novel approach for edible active food packaging International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2023.127309 YÖKSİS SJR Q1 JCR Q1
  8. 2023 Rapid fabrication of micro-nanofibers from grapevine leaf extract and gelatine via electroblowing: A novel approach for edible active food packaging International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2023.127309 YÖKSİS SJR Q1 JCR Q1
  9. 2022 Centrifugally spun micro-nanofibers based on lemon peel oil/gelatin as novel edible active food packaging: Fabrication, characterization, and application to prevent foodborne pathogens E. coli and S. aureus in cheese Food Control DOI 10.1016/j.foodcont.2022.109081 YÖKSİS SJR Q1 JCR Q1
  10. 2022 Novel active food packaging based on centrifugally spun nanofibers containing lavender essential oil: Rapid fabrication, characterization, and application to preserve of minced lamb meat Food Packaging and Shelf Life DOI 10.1016/j.fpsl.2022.100942 YÖKSİS SJR Q1 JCR Q1

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