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NALAN GÖKOĞLU

PROFESÖR

AKDENİZ ÜNİVERSİTESİ SU ÜRÜNLERİ FAKÜLTESİ SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ

  • Ana Dal Ziraat ve Orman ve Su Ürünleri Temel Alanı
  • Yan Dal Su Ürünleri

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 89
  • Proje 0
  • Kitap 8
  • Bildiri 101
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 24 Q2 18 Q3 13 Q4 0
WoS (JCR) Q1 13 Q2 17 Q3 14 Q4 18
TR Index 4 makale

Makaleler

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

Dizin filtreleri

Toplam 89 yayın

Scopus (SJR)
Q1 24 Q2 18 Q3 13 Q4 0
WoS (JCR)
Q1 13 Q2 17 Q3 14 Q4 18
TR Index
4 makale

Makale listesi

  1. 2024 Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C International Journal of Food Engineering DOI 10.1515/ijfe-2023-0245 YÖKSİS SJR Q2 JCR Q4
  2. 2024 Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters Journal of aquatic Food Product Technology DOI https://www.tandfonline.com/doi/full/10.1080/10498850.2024.2381001 YÖKSİS SJR Q3 JCR Q4
  3. 2024 Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (Argyrosomus regius) and Shrimp (Penaeus japonicus) Journal of aquatic Food Product Technology DOI 10.1080/10498850.2023.2295909 YÖKSİS SJR Q3 JCR Q4
  4. 2023 Physicochemical and textural properties of squid (Loligo vulgaris) muscle treated with organic acids Acta Aquatica Sciences Journal DOI https://ojs.unimal.ac.id/acta-aquatica/article/view/8952/5415 YÖKSİS
  5. 2022 Storage in ice incorporated antimelanotic agent and its effects on melanosis and quality of giant red shrimp (Aristaeomorpha foliacea) Food Bioscience DOI 10.1016/j.fbio.2022.101599 YÖKSİS SJR Q1 JCR Q1
  6. 2022 Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2022.2108360 YÖKSİS SJR Q3 JCR Q4
  7. 2022 Effects of different freezing and thawing methods on the quality of giant red shrimp (Aristaeomorpha foliacea) Acta Aquatica Aquatic Science Journal DOI 10.29103/aa.v9i1.6977 YÖKSİS
  8. 2020 Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4°C Acta Aquatica: Aquatic Sciences Journal YÖKSİS
  9. 2020 The impact of high pressure processing on the growth of Photobacterium phosphoreum and biogenic amine formation in marinated herring Ege Journal of Fisheries and Aquatic Sciences DOI 10.12714/egejfas.37.4.07 YÖKSİS TR Index JCR Q4
  10. 2020 Effects of ascorbic acid and erythorbic acid 0n melanosis and quality in different shrimp species Acta Aquatica Aquatic Sciences Journal YÖKSİS
  11. 2020 Innovations in Seafood Packaging Technologies: A Review FOOD REVIEWS INTERNATIONAL DOI 10.1080/87559129.2019.1649689 YÖKSİS SJR Q1 JCR Q1
  12. 2019 Novel Natural Food Preservatives and Applicatons in seafood preservation JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE YÖKSİS SJR Q1 JCR Q1
  13. 2019 Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans LWT DOI 10.1016/j.lwt.2018.09.058 YÖKSİS SJR Q1 JCR Q1
  14. 2018 Effects of Freezing and Frozen Storage on Protein Functionality and Texture of Some Cephalopod Muscles Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2017.1422168 YÖKSİS SJR Q3 JCR Q4
  15. 2018 Inhibitory effects of high pressure processing on Photobacterium phosphoreum and Morganella psychrotolerans in vacuum packed herring (Clupea harengus) Journal of Food Safety YÖKSİS SJR Q2 JCR Q3
  16. 2017 Characterization of protein functionality and texture of tumbled squid, octopus and cuttlefish muscles Journal of Food Measurement and Characterization DOI 10.1007/s11694-017-9550-1 YÖKSİS SJR Q2 JCR Q3
  17. 2017 Efffect of High Hydrostatic Pressure on Sensory Quality of Marinated Herring (Clupea harengus) Journal of Food Processing and Preservation YÖKSİS
  18. 2017 Development of extruded shrimp-corn snack using response surface methology Turkish Journal of Fisheries and Aquatic Sciences DOI 10.4194/1303-2712-v17_2_12 YÖKSİS SJR Q3 JCR Q4
  19. 2017 The quality alterations of rainbow trout mince treated with transglutaminase LWT-Food Science and Technology DOI 10.1016/j.lwt.2017.06.034 YÖKSİS SJR Q1 JCR Q1
  20. 2017 Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid Loligo vulgaris Journal of Food Measurement and Characterization DOI 10.1007/s11694-016-9403-3 YÖKSİS SJR Q2 JCR Q3

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