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Academician

ONUR GÜNEŞER

DOÇENT

UŞAK ÜNİVERSİTESİ BANAZ MESLEK YÜKSEKOKULU KİMYA VE KİMYASAL İŞLEME TEKNOLOJİLERİ BÖLÜMÜ

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

A quick look at recorded outputs — details below.

  • Articles 64
  • Projects 0
  • Books 0
  • Proceedings 0
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 19 Q2 11 Q3 7 Q4 5
WoS (JCR) Q1 10 Q2 14 Q3 13 Q4 4
TR Index 8 articles

Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.

Top 1% articles 0
Top 10% articles 1
Avg percentile 76.5%
Top 1% share 0.0%
Top 10% share 25.0%

Articles

Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.

Index filters

64 publications total

Scopus (SJR)
Q1 19 Q2 11 Q3 7 Q4 5
WoS (JCR)
Q1 10 Q2 14 Q3 13 Q4 4
TR Index
8 articles

Article list

  1. 2025 Screening of various raw materials and their protein concentrates: focus on alkaline extraction yields and physicochemical characterizations European Food Research and Technology DOI 10.1007/s00217-025-04894-9 YÖKSİS SJR Q1 JCR Q2
  2. 2025 Characterization of the Volatile Profile of Bee Venom from Different Regions in Türkiye Using Gas Chromatography-Mass Spectrometry Journal of Agricultural Sciences DOI 10.15832/ankutbd.1430185 YÖKSİS SJR Q3 JCR Q2 OpenAlex 67.9%
  3. 2025 Optimizations related to the use of Lactobacillus helveticus, Kluyveromyces marxianus in monoculture, and co-culture for production of Spirulina-based fermented products Algal Research DOI 10.1016/j.algal.2025.103948 YÖKSİS SJR Q1 JCR Q1
  4. 2024 Optimizing bioreactor conditions for Spirulina fermentation by Lactobacillus helveticus and Kluyveromyces marxianus: Impact on chemical and bioactive properties Bioresource Technology DOI 10.1016/j.biortech.2024.130832 YÖKSİS SJR Q1 JCR Q1
  5. 2024 Çimlendirilmiş Pseudo-tahılların Bazı Besinsel Özelliklerindeki Değişimler Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi DOI 10.47137/usufedbid.1404354 YÖKSİS
  6. 2024 Yayık Altı Suyunun Besinsel İçeriği ve Biyoaktif Özellikleri Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi DOI 10.47137/usufedbid.1477798 YÖKSİS
  7. 2023 Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds Croatian Dairy Union-Mljekarstvo DOI 10.15567/mljekarstvo.2023.0104 YÖKSİS SJR Q3 JCR Q3 OpenAlex 64.2%
  8. 2023 Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina Elsevier BV DOI 10.1016/j.foodchem.2022.133994 YÖKSİS SJR Q1 JCR Q1
  9. 2023 Ultrases Uygulamasının Süt Bileşenleri Üzerine Etkisi Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi DOI 10.47137/usufedbid.1209666 YÖKSİS
  10. 2022 Prominent strains of kefir grains in the formation of volatile compound profile in milk medium; the role of Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lentilactobacillus kefiri and Lentilactobacillus parakefiri European Food Research and Technology DOI 10.1007/s00217-021-03936-2 YÖKSİS SJR Q2 JCR Q2
  11. 2022 Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk MLJEKARSTVO (Croatian Dairy Union) DOI 10.15567/mljekarstvo.2022.0306 YÖKSİS SJR Q3 JCR Q3
  12. 2022 Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii Brazilian Journal of Microbiolgy DOI 10.1007/s42770-022-00766-6 YÖKSİS SJR Q3 JCR Q4
  13. 2022 Fermented Spirulina Products with Saccharomyces and non- Saccharomyces yeasts: Special Reference to their microbial, Physico-chemical and sensory Characterizations Food Bioscience DOI 10.1016/j.fbio.2022.101691 YÖKSİS SJR Q1 JCR Q1
  14. 2021 Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage Polish Journal of Food and Nutrition Sciences DOI 10.31883/pjfns/134393 YÖKSİS SJR Q2 JCR Q3
  15. 2021 A comparative study of amino acid, mineral and vitamin profiles of milk from Turkish Saanen, Hair and Maltese goat breeds throughout lactation International Journal of Dairy Technology DOI 10.1111/1471-0307.12798 YÖKSİS SJR Q1 JCR Q2
  16. 2021 Optimization of pretreatment and enzymatic hydrolysis conditions of tomato pomace for production of alcohols and esters by Kluyveromyces marxianus LWT DOI 10.1016/j.lwt.2020.110728 YÖKSİS SJR Q1 JCR Q1
  17. 2021 MANDA SÜTÜNDEN ÜRETİLEN BAZI ÜRÜNLERİN DUYUSAL ÖZELLİKLERİ Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi DOI 10.47137/usufedbid.892530 YÖKSİS
  18. 2021 Fermentasyon ve Enzimatik Hidroliz Uygulanan Peynir Altı Sularının Bazı Biyoaktif Özellikleri Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi DOI https://dergipark.org.tr/tr/pub/bursauludagziraat/issue/65978/811739 YÖKSİS TR Index
  19. 2020 Aroma characterization of heterotrophic microalgae Crypthecodinium cohnii using solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry during different growth phases Algal Research DOI https://linkinghub.elsevier.com/retrieve/pii/S2211926420300230 YÖKSİS SJR Q1 JCR Q2
  20. 2020 Prediction of shelf-life and kinetics of quality changes in canned stuffed grape leaves LWT DOI https://linkinghub.elsevier.com/retrieve/pii/S0023643820308392 YÖKSİS SJR Q1 JCR Q1

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