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EBRU ŞENEL ÖZKAN

PROFESÖR

ANKARA ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ SÜT TEKNOLOJİSİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 60
  • Proje 0
  • Kitap 0
  • Bildiri 5
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 2 Q2 6 Q3 2 Q4 2
WoS (JCR) Q1 2 Q2 5 Q3 4 Q4 0
TR Index 5 makale

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

Üst %1 makale 0
Üst %10 makale 2
Ort. yüzdelik 49.2%
Üst %1 payı 0.0%
Üst %10 payı 4.8%

Makaleler

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

Dizin filtreleri

Toplam 60 yayın

Scopus (SJR)
Q1 2 Q2 6 Q3 2 Q4 2
WoS (JCR)
Q1 2 Q2 5 Q3 4 Q4 0
TR Index
5 makale

Makale listesi

  1. 2025 A Comparative Study on Yayık Butter Produced with Commercial and Endemic Yogurt Starter Culture Strains JOURNAL OF AGRICULTURAL SCIENCES DOI 10.15832/ankutbd.1532397 YÖKSİS SJR Q3 JCR Q2 OpenAlex 69.2%
  2. 2025 Innovative kefir fortified with paraprobiotics and postbiotics: enhanced bioaccessibility and antimicrobial properties following in vitro gastrointestinal digestion Journal of Food Science and Technology DOI 10.1007/s13197-025-06403-y YÖKSİS SJR Q2 JCR Q2 OpenAlex 84.2%
  3. 2025 An innovative approach to Kashar cheese production: effects of high pressure application on milk Journal of Food Science and Technology DOI 10.1007/s13197-025-06399-5 YÖKSİS SJR Q2 JCR Q2 OpenAlex 14.5%
  4. 2020 INVESTIGATING SOME PROPERTIES OF BUTTERS PRODUCED BY USING YOGURT AND KEFİR GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.gd20019 YÖKSİS OpenAlex 40.3%
  5. 2019 Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v7i4.560-566.1877 YÖKSİS TR Index OpenAlex 53.8%
  6. 2019 Süt ve Ürünlerinin Duyusal Değerlendirmesinde Kemometrik Yaklaşımlar Akademik Gida DOI 10.24323/akademik-gida.544842 YÖKSİS TR Index SJR Q4 OpenAlex 1.8%
  7. 2014 The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY DOI 10.1111/1471-0307.12127 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.6%
  8. 2013 The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY DOI 10.1111/1471-0307.12045 YÖKSİS SJR Q1 JCR Q3 OpenAlex 86.2%
  9. 2011 Effect of using transglutaminase on physical chemical and sensory properties of set type yoghurt Food Hydrocolloids DOI 10.1016/j.foodhyd.2010.09.028 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.4%
  10. 2025 Innovative kefir fortified with paraprobiotics and postbiotics: enhanced bioaccessibility and antimicrobial properties following in vitro gastrointestinal digestion Journal of Food Science and Technology DOI 10.1007/s13197-025-06403-y YÖKSİS SJR Q2 JCR Q2 OpenAlex 84.2%
  11. 2025 An innovative approach to Kashar cheese production: effects of high pressure application on milk JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE DOI 10.1007/s13197-025-06399-5 YÖKSİS SJR Q2 JCR Q2 OpenAlex 14.5%
  12. 2020 Yoğurt ve kefir kullanılarak üretilen tereyağlarının bazı özelliklerinin incelenmesi GIDA THE JOURNAL OF FOOD DOI https://dergipark.org.tr/tr/download/article-file/1094834 YÖKSİS
  13. 2019 Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation. Turkish Journal of Agriculture-Food Science and Technology DOI 10.24925/turjaf.v7i4.560-566.1877 YÖKSİS TR Index OpenAlex 53.8%
  14. 2019 Süt ve Ürünlerinin Duyusal Değerlendirmesinde Kemometrik Yaklaşımlar Akademik Gıda DOI 10.24323/akademik-gida.544842 YÖKSİS OpenAlex 1.8%
  15. 2019 Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt Atatürk Üniversitesi Veteriner Bilimleri Dergisi YÖKSİS SJR Q4
  16. 2018 Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation Mljekarstvo DOI 10.15567/mljekarstvo.2018.0305 YÖKSİS SJR Q3 JCR Q3 OpenAlex 86.4%
  17. 2016 Kuru Kaymağın Tekstürel Yapısı Academic Food Journal YÖKSİS
  18. 2014 The effects of using transglutaminase exopolysaccharide producing starter culture and milk powder on the physicochemical sensory and texture properties of low fat set yoghurt International Journal of Dairy Technology YÖKSİS
  19. 2013 The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran International Journal Of Dairy Technology DOI 66,3, 410-416. YÖKSİS
  20. 2012 Evaluation of the Biogenic Amine Content and Some Chemical and Microbiological Properties of Urfa and Van Herby Cheeses The Journal of the Faculty of Veterinary Medicine Univeristy of Kafkas YÖKSİS

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