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Akademisyen

AYLA SOYER

PROFESÖR

ANKARA ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 61
  • Proje 0
  • Kitap 1
  • Bildiri 25
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 15 Q2 4 Q3 0 Q4 0
WoS (JCR) Q1 11 Q2 4 Q3 4 Q4 0
TR Index 0 makale

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

Üst %1 makale 2
Üst %10 makale 8
Ort. yüzdelik 45.9%
Üst %1 payı 4.2%
Üst %10 payı 16.7%

Makaleler

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

Dizin filtreleri

Toplam 61 yayın

Scopus (SJR)
Q1 15 Q2 4 Q3 0 Q4 0
WoS (JCR)
Q1 11 Q2 4 Q3 4 Q4 0
TR Index
0 makale

Makale listesi

  1. 2024 Antioxidant potential and stability of bovine liver peptides in fermented sausage (sucuk): A pathway to value-added functional meat products Food Bioscience DOI 10.1016/j.fbio.2024.105209 YÖKSİS SJR Q1 JCR Q1 OpenAlex 56.4%
  2. 2024 Sucuk, Turkish-Style Fermented Sausage: Evaluation of the effect of bioprotective starter cultures on its microbiological, physicochemical, and chemical properties Applied Microbiology DOI 10.3390/applmicrobiol4030083 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.1%
  3. 2023 Antioxidant properties of bovine liver protein hydrolysates and their practical application in biphasic systems JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI 10.1002/jsfa.13190 YÖKSİS SJR Q1 JCR Q1 OpenAlex 52.3%
  4. 2020 Effect of chitosan-essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages JOURNAL OF FOOD SCIENCE DOI http://doi.wiley.com/10.1111/1750-3841.15053 YÖKSİS SJR Q1 JCR Q2 OpenAlex 68.1%
  5. 2018 Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils LWT-FOOD SCIENCE AND TECHNOLOGY DOI 10.1016/j.lwt.2018.06.049 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.7%
  6. 2018 Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages MEAT SCIENCE DOI 10.1016/j.meatsci.2018.06.012 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.3%
  7. 2017 Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage Meat Science DOI 10.1016/j.meatsci.2017.02.019 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %1 OpenAlex 99.1%
  8. 2016 Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage Meat Science DOI 10.1016/j.meatsci.2016.02.011 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.2%
  9. 2011 PROTEOLYTIC CHANGES DURING PROCESSING IN TURKISH DRY CURED MEAT PRODUCT PASTIRMA WITH DIFFERENT SALT LEVELS Journal of Food Quality DOI 10.1111/j.1745-4557.2011.00384.x YÖKSİS SJR Q2 JCR Q3 OpenAlex 63.1%
  10. 2011 EFFECTS OF DIFFERENT SALT CONTENTS ON SOME QUALITY CHARACTERISTICS DURING PROCESSING OF DRY CURED TURKISH PASTIRMA Journal of Food Quality DOI 10.1111/j.1745-4557.2011.00382.x YÖKSİS SJR Q2 JCR Q3 OpenAlex 84.3%
  11. 2011 Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle International Journal of Food Science & Technology DOI 10.1111/j.1365-2621.2010.02541.x YÖKSİS SJR Q1 JCR Q2 OpenAlex 62.8%
  12. 2010 Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat Food Chemistry DOI 10.1016/j.foodchem.2009.11.042 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 96.0%
  13. 2010 The Effect of Different Weaning Ages on Fatty Acid Composition in Rack Joint of Male Kids Agricultural Journal DOI 10.3923/aj.2010.215.219 YÖKSİS OpenAlex 21.2%
  14. 2008 Effect of processing methods and starter culture Staphylococcus xylosus and Pediococcus pentosaceus on proteolytic changes in Turkish sausages sucuk during ripening and storage Meat Science DOI 10.1016/j.meatsci.2007.12.022 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.0%
  15. 2007 EFFECTS OF FAT LEVEL AND STORAGE TIME ON LIPID ANDCOLOR STABILITY OF NATURALLY FERMENTED TURKISHSAUSAGES SUCUK Journal of Muscle Foods DOI 10.1111/j.1745-4573.2007.00088.x YÖKSİS SJR Q2 JCR Q3 OpenAlex 67.2%
  16. 2005 Effect of processing conditions on the quality of naturallyfermented Turkish sausages sucuks Meat Science DOI 10.1016/j.meatsci.2004.06.015 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.2%
  17. 2005 Effect of fat level and ripening temperature on biochemicaland sensory characteristics of naturally fermented Turkish sausages sucuk European Food Research and Technology DOI 10.1007/s00217-005-1192-6 YÖKSİS SJR Q1 JCR Q2 OpenAlex 79.0%
  18. 2000 Kinetics of Oxidation of the Lipids and Proteins of Cod Sarcoplasmic Reticulum Journal of Agricultural and Food Chemistry DOI 10.1021/jf990780z YÖKSİS SJR Q1 JCR Q1 OpenAlex 55.3%
  19. 2020 Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage Meat Science DOI https://linkinghub.elsevier.com/retrieve/pii/S0309174019307582 YÖKSİS SJR Q1 JCR Q1
  20. 2017 Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage Journal of Food Science and technology YÖKSİS

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