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Akademisyen

MUSTAFA KEMAL USLU

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 16
  • Proje 0
  • Kitap 1
  • Bildiri 6
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 11 Q2 1 Q3 1 Q4 1
WoS (JCR) Q1 8 Q2 3 Q3 2 Q4 1
TR Index 2 makale

Makaleler

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

Dizin filtreleri

Toplam 16 yayın

Scopus (SJR)
Q1 11 Q2 1 Q3 1 Q4 1
WoS (JCR)
Q1 8 Q2 3 Q3 2 Q4 1
TR Index
2 makale

Makale listesi

  1. 2026 Investigation of Conductive Hydro-dried Active Packaging, For Antioxidant Preservation in Food-Grade Multilayer Films Food and Bioprocess Technology DOI 10.1007/s11947-025-04084-1 YÖKSİS SJR Q1 JCR Q1
  2. 2025 Extending shelf life and developing palatability of chicken meat by coating active edible film Pamukkale University Journal of Engineering Sciences DOI 10.5505/pajes.2024.94562 YÖKSİS TR Index JCR Q4
  3. 2023 Production of biodegradable composite plates from cross-linked starch and cellulosic fibers BioResources DOI 10.15376/biores.18.4.6772-6783 YÖKSİS SJR Q3 JCR Q2
  4. 2022 Nişasta Bazlı Köpük Tabakların Hidrofobik Malzemelerle Kaplanması Akademik Gida DOI 10.24323/akademik-gida.1224341 YÖKSİS TR Index SJR Q4
  5. 2018 Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films SAGE Publications DOI 10.1177/1082013218776540 YÖKSİS SJR Q1 JCR Q3
  6. 2013 Japanese quail meat quality Characteristics heritabilities and genetic correlations with some slaughter traits Poultry Science DOI 10.3382/ps.2013-03075 YÖKSİS SJR Q1 JCR Q1
  7. 2013 The effects of the addition of corn husk fibre kaolin and beeswax on cross linked corn starch foam Journal of Food Engineering DOI 10.1016/j.jfoodeng.2012.12.017 YÖKSİS SJR Q1 JCR Q1
  8. 2012 Effects of glyoxal cross linking on baked starch foam Carbohydrate Polymers DOI 10.1016/j.carbpol.2011.10.008 YÖKSİS SJR Q1 JCR Q1
  9. 2010 Effects of Extraction Rates of Wheat Flour on Phyllo Yufka Properties at Different Storage Temperature Cereal Chemistry DOI 10.1094/CCHEM-02-10-0019 YÖKSİS SJR Q1 JCR Q2
  10. 2010 NİŞASTA MİKTARININ VE ÇÖVEN SUYU İLAVESİNİN LOKUMLARIN BAZI ÖZELLİKLERİ ÜZERİNE ETKİLERİ GIDA YÖKSİS
  11. 2007 Effects of fermentation time and storage on the water soluble vitamin contents of tarhana Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.2810 YÖKSİS SJR Q1 JCR Q1
  12. 2006 Effects of fermentation and storage on the organic and fatty acid contents of tarhana a Turkish fermented cereal food Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2004.12.002 YÖKSİS SJR Q1 JCR Q1
  13. 2005 Microbiological and chemical properties of Tarhana during fermentation and storage as wet sensorial properties of Tarhana soup LWT - Food Science and Technology DOI 10.1016/j.lwt.2004.06.009 YÖKSİS SJR Q1 JCR Q2
  14. 2005 Some chemical properties of white lupin seeds Lupinus albus L Food Chemistry DOI 10.1016/j.foodchem.2004.02.040 YÖKSİS SJR Q1 JCR Q1
  15. 2004 Effects of sodium caseinate and milk protein concentrate based edible coatings on the postharvest quality of Bing cherries Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.1755 YÖKSİS SJR Q1 JCR Q1
  16. 2003 Comparison of different extraction and dedection methods for sugars using amino bonded phase HPLC JOURNAL OF CHROMATOGRAPHIC SCIENCE YÖKSİS SJR Q2 JCR Q3

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