Akademisyen
MUSTAFA ERBAŞ
PROFESÖR
AKDENİZ ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.
- Makale 88
- Proje 0
- Kitap 10
- Bildiri 87
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
29
Q2
20
Q3
8
Q4
1
WoS (JCR)
Q1
20
Q2
16
Q3
15
Q4
7
TR Index
2
makale
Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.
Üst %1 makale
0
Üst %10 makale
1
Ort. yüzdelik
67.5%
Üst %1 payı
0.0%
Üst %10 payı
11.1%
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2025 Comprehensive analysis of botanical origin and amino acid composition of bee pollen samples from various regions of Turkey YÖKSİS SJR Q2 JCR Q2
- 2025 Phenolic changes in pollens during in vitro digestion and cytotoxic effects on human cancer cell lines YÖKSİS SJR Q2 JCR Q3
- 2025 Bioactivity of honey: phenolic composition, antioxidant trends and carcinoma cell lines effects through digestion YÖKSİS SJR Q1 JCR Q1
- 2024 A comparative study of cold drying conditions on the physicochemical, microbial and sensory properties of dried chicken slices YÖKSİS SJR Q1 JCR Q2
- 2024 Phenolic changes in propolis during in vitro digestion and cytotoxic effects on human cancer cell lines YÖKSİS SJR Q1 JCR Q1
- 2024 Optimisation of Catalytic Oxidation Conditions for the 2‐Keto‐L‐Gulonic Acid Production Using Response Surface Methodology YÖKSİS SJR Q3 JCR Q3
- 2023 Turkish bee pollen: Composition, regional discrimination and polyphenol bioaccessibility YÖKSİS SJR Q1 JCR Q1
- 2023 Quality assessment of cold dried chicken slices during storage in different packages and temperatures YÖKSİS SJR Q3 JCR Q3
- 2023 PROBİYOTİK Alkalihalobacillus clausii SPORU İÇEREN KEK ÜRETİMİ YÖKSİS
- 2023 C VİTAMİNİNİN 2-KETO-L-GULONİK ASİT MOLEKÜLÜNDEN ÜRETİMİ İÇİN FARKLI METOTLARIN ARAŞTIRILMASI YÖKSİS
- 2022 Investigation of sorption isotherms of wheat germ for its effect on lipid oxidation YÖKSİS SJR Q1 JCR Q2
- 2022 Tarhana as a food aid suggestion to the world food program YÖKSİS SJR Q3 JCR Q4
- 2022 Modulating of food glycemic response by lactic acid bacteria YÖKSİS SJR Q1 JCR Q1
- 2022 The effect of different salt concentrations on corn storage YÖKSİS SJR Q2 JCR Q3
- 2022 Advances in the Elemental Composition Analysis of Propolis Samples from Different Regions of Turkey by X-Ray Fluorescence Spectrometry YÖKSİS SJR Q1 JCR Q2
- 2021 The use of beetroot extract and extract powder in sausages as natural food colorant YÖKSİS SJR Q2 JCR Q4
- 2021 Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia YÖKSİS SJR Q2 JCR Q3
- 2021 A new gluten‐free product: Brown rice bulgur, and its some physical and chemical properties YÖKSİS SJR Q2 JCR Q3
- 2021 Evaluating the effects of different drying methods, carrier materials and their ratios to produce bioactive honey-like powder YÖKSİS SJR Q2 JCR Q2
- 2021 NADİR BİR ŞEKER OLAN D-ALLÜLOZUN BESLENMEDE KULLANIM İMKANLARI VE ÜRETİM YÖNTEMLERİ YÖKSİS