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Academician

BETÜL ÇİLEK TATAR

DOKTOR ÖĞRETİM ÜYESİ

ANKARA MEDİPOL ÜNİVERSİTESİ GÜZEL SANATLAR TASARIM VE MİMARLIK FAKÜLTESİ GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ

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

A quick look at recorded outputs — details below.

  • Articles 20
  • Projects 0
  • Books 3
  • Proceedings 10
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 5 Q2 3 Q3 0 Q4 0
WoS (JCR) Q1 4 Q2 3 Q3 1 Q4 0
TR Index 0 articles

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

Top 1% articles 0
Top 10% articles 1
Avg percentile 59.4%
Top 1% share 0.0%
Top 10% share 11.1%

Articles

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

Index filters

20 publications total

Scopus (SJR)
Q1 5 Q2 3 Q3 0 Q4 0
WoS (JCR)
Q1 4 Q2 3 Q3 1 Q4 0
TR Index
0 articles

Article list

  1. 2026 Encapsulated Gilaburu (European Cranberrybush) fruit as a functional ingredient for ice-cream: Improving bioactivity, texture and microstructure Food Research International DOI 10.1016/j.foodres.2025.118211 YÖKSİS SJR Q1 JCR Q1 OpenAlex 81.4%
  2. 2021 Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects FOODS DOI 10.3390/foods10081857 YÖKSİS SJR Q1 JCR Q1 OpenAlex 72.7%
  3. 2019 Microcapsule characterization of phenolic powder obtained from strawberry pomace Journal of Food Processing and Preservation DOI 10.1111/jfpp.13892 YÖKSİS SJR Q2 JCR Q3 OpenAlex 79.6%
  4. 2017 Visualisation of cakes differing in oil content with magnetic resonance imaging INTERNATIONAL JOURNAL OF FOOD PROPERTIES DOI 10.1080/10942912.2017.1326057 YÖKSİS SJR Q2 JCR Q2 OpenAlex 4.9%
  5. 2017 Visualisation of cakes differing in oil content with magnetic resonance imaging International Journal of Food Properties DOI 10.1080/10942912.2017.1326057 YÖKSİS SJR Q2 JCR Q2 OpenAlex 4.9%
  6. 2017 Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels International Journal of Nutrition and Food Engineering YÖKSİS
  7. 2014 Storage and baking stability of encapsulated sour cherry phenolic compounds prepared from micro and nano suspensions Food and Bioprocess Technology YÖKSİS SJR Q1 JCR Q1
  8. 2013 Effect of degritting of phenolic extract from sour cherry pomace on encapsulation efficiency Production of nano suspension Food and Bioprocess Technology YÖKSİS SJR Q1 JCR Q1
  9. 2012 Microencapsulation of phenolic compounds extracted from sour cherry pomace Effect of formulation ultrasonication time and core to coating ratio EUROPEAN FOOD RESEARCH AND TECHNOLOGY YÖKSİS SJR Q1 JCR Q2

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