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ŞÜKRÜ KURT

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ADIYAMAN ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 44
  • Proje 0
  • Kitap 2
  • Bildiri 14
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 10 Q2 11 Q3 5 Q4 3
WoS (JCR) Q1 8 Q2 3 Q3 4 Q4 14
TR Index 2 makale

Makaleler

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

Dizin filtreleri

Toplam 44 yayın

Scopus (SJR)
Q1 10 Q2 11 Q3 5 Q4 3
WoS (JCR)
Q1 8 Q2 3 Q3 4 Q4 14
TR Index
2 makale

Makale listesi

  1. 2024 Some Nutritional and Meat Yield Values of Shibot (Tor Grypus) Caught in Atatürk Dam Lake ADYUTAYAM DOI https://dergipark.org.tr/tr/pub/adyutayam/issue/88913/1558504 YÖKSİS
  2. 2020 The Effects of Plant Fibers on Improving the Properties of Meat Emulsion Journal of the Hellenic Veterinary Medical Society YÖKSİS SJR Q3 JCR Q4
  3. 2019 The effects of onion skin powder on the quality of cooked chicken meat patties during refrigerated storage ACTA ALIMENTARIA DOI 10.1556/066.2019.48.4.3 YÖKSİS SJR Q3 JCR Q4
  4. 2019 Geleneksel olarak üretilen Adıyaman peynirinin bazı fiziksel, kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi ADYÜTAYAM YÖKSİS
  5. 2019 Adıyaman’da satışa sunulan çiğköftelerin mikrobiyolojik kalitesi ADYÜTAYAM YÖKSİS
  6. 2019 The effects of sausage casing with potassium sorbate on colour, microbiological properties and formation of biogenic amines of dry fermented sausage (sucuk) CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://chimie-biologie.ubm.ro/carpathian_journal/Papers_11(1)/CJFST11(1)2019_15.pdf YÖKSİS SJR Q4 JCR Q4
  7. 2018 Effects of inulin, carrot, and cellulose fibres on the properties of raw and fried chicken meatballs. SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE YÖKSİS SJR Q2 JCR Q4
  8. 2018 Model system evaluation of the effects of pea and pH on the emulsion properties of beef South African Journal of Animal Science DOI 10.4314/sajas.v48i2.12 YÖKSİS SJR Q2 JCR Q4
  9. 2018 Effects of flaxseed and pH on the emulsion properties of beef by using a model system Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v6i1.78-83.1293 YÖKSİS TR Index
  10. 2017 Investigation of the Potential Usage of Pomegranate Seed Flour in the Beef Patties Adıyaman University Journal of Science YÖKSİS
  11. 2017 Effects of olive leaf extract on the oxidation stability and microbiological quality of dry fermented sausage (sucuk) Carpathian Journal of Food Science and Technology DOI http://chimie-biologie.ubm.ro/carpathian_journal/index.html YÖKSİS SJR Q4 JCR Q4
  12. 2017 Emulsion properties of beef as affected by pH and ionic strength of pea solution CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI http://chimie-biologie.ubm.ro/carpathian_journal/index.html YÖKSİS SJR Q4 JCR Q4
  13. 2016 The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage Sucuk during Ripening and Refrigerated Storage Korean Journal for Food Science of Animal Resources DOI 10.5851/kosfa.2016.36.3.300 YÖKSİS SJR Q3 JCR Q4
  14. 2016 The effects of red pepper seed flour on the some quality characteristics of deep fat fried chicken meatballs Advances in Food Sciences YÖKSİS
  15. 2015 The effects of lentil and chickpea flours as the breading materials on some properties of chicken meatballs during frozen storage Journal of Food Science and Technology DOI 10.1007/s13197-013-1019-6 YÖKSİS SJR Q2 JCR Q3
  16. 2015 The effects of grape seed flour on the raw and cooked beef patties quality Veterinarija ir Zootechnika DOI http://vetzoo.lsmuni.lt/data/vols/2015/69/pdf/kurt.pdf YÖKSİS SJR Q3 JCR Q4
  17. 2014 Modelling with response surface methodology of the effects of egg yolk egg white and sodium carbonate on some textural properties of beef patties Journal of Food Science and Technology DOI 10.1007/s13197-011-0552-4 YÖKSİS SJR Q2 JCR Q1
  18. 2012 The effects of cereal and legume flours on the quality characteristics of beef patties Kafkas Universitesi Veteriner Fakultesi Dergisi YÖKSİS TR Index SJR Q2 JCR Q3
  19. 2012 Response Surface Evaluation of the Sensory Quality of Turkish Dry Fermented Sausage sucuk as Affected by Ripening Period Nitrite Level and Heat Treatment International Journal of Food Engineering DOI 10.1515/1556-3758.2618 YÖKSİS SJR Q2 JCR Q4
  20. 2011 Modelling with Response Surface Methodology of the Effects of Egg Yolk Egg White and Sodium Carbonate on Some of the Physical Chemical and Sensory Properties of Beef Patties International Journal of Food Engineering DOI 10.2202/1556-3758.2004 YÖKSİS SJR Q2 JCR Q4

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