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akaturk Akademik ölçüm

Akademisyen profili · PROFESÖR

MEHMET DURDU ÖNER

ALANYA ÜNİVERSİTESİ

  • Ana Dal Mühendislik Temel Alanı
  • Yan Dal Gıda Bilimleri ve Mühendisliği
  • SANAT VE TASARIM FAKÜLTESİ
  • GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ
Makale YÖKSİS 72 OpenAlex 16
Proje 1
Kitap 7
Bildiri 55
Patent 1
Sanatsal 1
Scopus (SJR)
Q1 6 Q2 4 Q3 0 Q4 0
WoS (JCR)
Q1 5 Q2 2 Q3 2 Q4 4
TR Index 5 makale

Bildiriler

20 / 55 gösteriliyor

  1. Menu Management in Gastronomy ” GANUD 3 International conferemce on Gastronomy, Nutrition and Dietetics
  2. 2022 MENU MANAGEMENT IN GASTRONOMY ” GANUD 3 International conferemce on Gastronomy, Nutrition and Dietetics
  3. 2002 Ham ve Mikrodalgada Kavrulmuş Ruşeymle Üretilen Makarna Üzerine Araştırmalar Hububat Ürünleri Teknolojisi Kongre ve Sergisi-Gaziantep/TÜRKİYE
  4. 2024 . Quality Evaluation of Spreadable Carob Products. 8th International Cukurova Agriculture and Veterinary Congress, Adana, Turkey
  5. . Functional Characteristics of Cereals and Cereal-based Products. International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF).
  6. Depolama işleminin Börülce unu ve Börülce unu katkılı makarnalardaki fitik asit düzeyine etkisi, +. gıda Müh Kongresi
  7. Bulgur üretiminin bugünkü durumu ve sorunları. Un-Bulgur-Bisküvi Sempozyumu
  8. Gastronomy Culture of Türkiye 4th International Gastronomy Symposium of Alto Minho
  9. 2013 Effect of milling parameters and storage time on the quality of whole wheat flour The 2nd International Symposium on Traditional Foods From Adriatic to Caucasus
  10. 2016 Review A Comparison of Arabic African Traditional Turkish Couscous andPasta Like Couscous 15th International Cereal and Bread Congress
  11. 2017 Optimization of Process Conditions and the Quantity of Bulgur Flour in African Couscous Production International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF)
  12. Mathematical Modeling of Packed Bed Dried Couscous-like Product Produced by Bulgur Flou International GAP Agriculture and Livestock Congress.
  13. . Perfect combination of taste and nutrition in a traditional food: Firik. The 2nd International Symposium on Traditional Foods From Adriatic to Caucasus.
  14. Yöresel peynir türünün laboratuvar ölçütlerinde üretimi-Antep peyniri Gıda Müh. Kongresi
  15. Estimation of product formation kinetic and microbial yield parameters for anaerobic organic solvent production Proceedings of the 14 th Annual Biochemical Engineering Symposium
  16. The Application Of An Ultrasonic System To Improve Legume Cooking Properties. Fifth European Young Cereal Scientists and Technologists Workshop
  17. Yield maintenance and product formation in anaerobic fermentations ACS Meeting
  18. Gaziantep peynirinin su aktivitesi ölçümü, sorpsiyon izoterminin eldesi. Gıda Mühendisliği Kongresi
  19. Özel Olarak Tasarlanmış Diskli Değirmenin Bulgurda Belirlenmiş Kalite Faktörleri Üzerindeki Etkileri. 9.Gıda Kongresi
  20. The effect of the specially designed disc milling system on the selected quality parameters of bulgur. Fifth European. Young Cereal Scientists and Technologists Workshop,

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