Akademisyen

ALEV BAYINDIRLI

PROFESÖR

ORTA DOĞU TEKNİK ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Ana Dal Mühendislik Temel Alanı
Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

Makale 21
Proje 0
Kitap 0
Bildiri 0
Patent 0
Sanatsal 0

Scopus (SJR) Q1 17 Q2 4 Q3 0 Q4 0

WoS (JCR) Q1 12 Q2 4 Q3 3 Q4 2

TR Index 0 makale

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

Üst %1 makale 0

Üst %10 makale 6

Ort. yüzdelik 82.7%

Üst %1 payı 0.0%

Üst %10 payı 46.2%

Makaleler

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

Makale listesi

2017 Secondary structure and conformational change of mushroom polyphenol oxidase during thermosonication treatment by using FTIR spectroscopy Food Chemistry DOI 10.1016/j.foodchem.2016.07.021 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.1%
2016 Lye peeling of Tombul hazelnuts and effect of peeling on quality FOOD AND BIOPRODUCTS PROCESSING YÖKSİS SJR Q1 JCR Q2
2016 Modification of water vapour transfer rate of low density polyethylene films for food packaging JOURNAL OF FOOD ENGINEERING YÖKSİS SJR Q1 JCR Q1
2015 Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase PPO as food quality related enzyme A FTIR study FOOD CHEMISTRY DOI 10.1016/j.foodchem.2015.04.097 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 90.7%
2015 Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study FOOD CHEMISTRY DOI 10.1016/j.foodchem.2015.04.097 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 90.7%
2014 Inactivation of Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal Manosonication and Lethal Temperatures Manothermosonication in Acidic Fruit Juices Food and Bioprocess Technology DOI 10.1007/s11947-013-1205-6 YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.0%
2010 Evaluation of high pressure pretreatment for enhancing the drying rates of carrot apple and green bean Journal of Food Engineering DOI 10.1016/j.jfoodeng.2010.01.006 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.2%
2009 EFFECT OF HIGH PRESSURE ON LACTOCOCCAL BACTERIOPHAGES Journal of Food Safety DOI 10.1111/j.1745-4565.2008.00136.x YÖKSİS SJR Q2 JCR Q3 OpenAlex 72.6%
2008 Extraction of Total Phenolics of Sour Cherry Pomace by High Pressure Solvent and Subcritical Fluid and Determination of the Antioxidant Activities of the Extracts Separation Science and Technology DOI 10.1080/01496390801888243 YÖKSİS SJR Q2 JCR Q2 OpenAlex 66.4%
2007 Bubble and pore formation of the high ratio cake formulation with polydextrose as a sugar and fat replacer JOURNAL OF FOOD ENGINEERING YÖKSİS SJR Q1 JCR Q1
2007 High hydrostatic pressure treatment and storage of carrot and tomato juices Antioxidant activity and microbial safety Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.2758 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.8%
2007 Subcritical carbon dioxide ethanol extraction of polyphenols from apple and peach pomaces and determination of the antioxidant activities of the extracts The Journal of Supercritical Fluids DOI 10.1016/j.supflu.2007.04.012 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.0%
2006 Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple orange apricot and sour cherry juices Food Control DOI 10.1016/j.foodcont.2004.09.002 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.9%
2006 Inactivation of peroxidase and lipoxygenase in carrots green beans and green peas by combination of high hydrostatic pressure and mild heat treatment European Food Research and Technology DOI 10.1007/s00217-006-0303-3 YÖKSİS SJR Q1 JCR Q2 OpenAlex 64.1%
2006 Effect of controlled atmosphere storage modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella Enteritidis on cherry tomatoes FOOD MICROBIOLOGY YÖKSİS SJR Q1 JCR Q1
2004 Effect of L cysteine kojic acid and 4 hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice JOURNAL OF FOOD ENGINEERING YÖKSİS SJR Q1 JCR Q1
2003 Enzymatic peeling of apricots nectarines and peaches LWT-FOOD SCIENCE AND TECHNOLOGY YÖKSİS SJR Q1 JCR Q2
2002 Inactivation and injury of Escherichia coli O157 H7 and Staphylococcus aureus by pulsed electric fields World Journal of Microbiology and Biotechnology DOI 10.1023/A:1013900222139 YÖKSİS SJR Q2 JCR Q4 OpenAlex 81.9%
2002 Inhibition of enzymatic browning in cloudy apple juice with selected antibrowning agents FOOD CONTROL YÖKSİS SJR Q1 JCR Q3
1997 Fed batch cultivation of bakers yeast Effect of nutrient depletion and heat stress on cell composition Folia Microbiologica DOI 10.1007/BF02818981 YÖKSİS SJR Q2 JCR Q4 OpenAlex 58.6%

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