Akademisyen
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
Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.
- Makale 64
- Proje 0
- Kitap 0
- Bildiri 0
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
19
Q2
11
Q3
7
Q4
5
WoS (JCR)
Q1
10
Q2
14
Q3
13
Q4
4
TR Index
8
makale
Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.
Üst %1 makale
0
Üst %10 makale
1
Ort. yüzdelik
91.5%
Üst %1 payı
0.0%
Üst %10 payı
100.0%
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2025 Screening of various raw materials and their protein concentrates: focus on alkaline extraction yields and physicochemical characterizations YÖKSİS SJR Q1 JCR Q2
- 2025 Characterization of the Volatile Profile of Bee Venom from Different Regions in Türkiye Using Gas Chromatography-Mass Spectrometry YÖKSİS SJR Q3 JCR Q2
- 2025 Optimizations related to the use of Lactobacillus helveticus, Kluyveromyces marxianus in monoculture, and co-culture for production of Spirulina-based fermented products YÖKSİS SJR Q1 JCR Q1
- 2024 Optimizing bioreactor conditions for Spirulina fermentation by Lactobacillus helveticus and Kluyveromyces marxianus: Impact on chemical and bioactive properties YÖKSİS SJR Q1 JCR Q1
- 2024 Çimlendirilmiş Pseudo-tahılların Bazı Besinsel Özelliklerindeki Değişimler YÖKSİS
- 2024 Yayık Altı Suyunun Besinsel İçeriği ve Biyoaktif Özellikleri YÖKSİS
- 2023 Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds YÖKSİS SJR Q3 JCR Q3
- 2023 Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina YÖKSİS SJR Q1 JCR Q1
- 2023 Ultrases Uygulamasının Süt Bileşenleri Üzerine Etkisi YÖKSİS
- 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 YÖKSİS SJR Q2 JCR Q2
- 2022 Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk YÖKSİS SJR Q3 JCR Q3
- 2022 Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii YÖKSİS SJR Q3 JCR Q4
- 2022 Fermented Spirulina Products with Saccharomyces and non- Saccharomyces yeasts: Special Reference to their microbial, Physico-chemical and sensory Characterizations YÖKSİS SJR Q1 JCR Q1
- 2021 Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage YÖKSİS SJR Q2 JCR Q3
- 2021 A comparative study of amino acid, mineral and vitamin profiles of milk from Turkish Saanen, Hair and Maltese goat breeds throughout lactation YÖKSİS SJR Q1 JCR Q2
- 2021 Optimization of pretreatment and enzymatic hydrolysis conditions of tomato pomace for production of alcohols and esters by Kluyveromyces marxianus YÖKSİS SJR Q1 JCR Q1
- 2021 MANDA SÜTÜNDEN ÜRETİLEN BAZI ÜRÜNLERİN DUYUSAL ÖZELLİKLERİ YÖKSİS
- 2021 Fermentasyon ve Enzimatik Hidroliz Uygulanan Peynir Altı Sularının Bazı Biyoaktif Özellikleri YÖKSİS TR Index
- 2020 Aroma characterization of heterotrophic microalgae Crypthecodinium cohnii using solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry during different growth phases YÖKSİS SJR Q1 JCR Q2
- 2020 Prediction of shelf-life and kinetics of quality changes in canned stuffed grape leaves YÖKSİS SJR Q1 JCR Q1