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PINAR YERLİKAYA KEBAPÇIOĞLU

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 50
  • Proje 0
  • Kitap 5
  • Bildiri 35
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 20 Q2 13 Q3 11 Q4 0
WoS (JCR) Q1 12 Q2 8 Q3 11 Q4 16
TR Index 1 makale

Makaleler

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

Dizin filtreleri

Toplam 50 yayın

Scopus (SJR)
Q1 20 Q2 13 Q3 11 Q4 0
WoS (JCR)
Q1 12 Q2 8 Q3 11 Q4 16
TR Index
1 makale

Makale listesi

  1. 2026 Depth-dependent biochemical changes in Plesionika edwardsii: Inverse correlation between amino acids and astaxanthin Regional Studies in Marine Science DOI 10.1016/j.rsma.2026.104818 YÖKSİS SJR Q1 JCR Q1
  2. 2025 A Comparative Study of Amino Acids and B-Group Vitamins of Commercial Fish Species Turkish Journal of Fisheries and Aquatic Sciences DOI 10.4194/TRJFAS25890 YÖKSİS SJR Q2 JCR Q3
  3. 2025 Production and characterization of a functional pasta for individuals with gluten-related disorders British Food Journal DOI 10.1108/BFJ-11-2024-1148 YÖKSİS SJR Q1 JCR Q1
  4. 2022 Determination of fatty acids and vitamins A, D and E intake through fish consumption Wiley DOI 10.1111/ijfs.15435 YÖKSİS SJR Q1 JCR Q2
  5. 2022 RSM Based Process Variables Optimization of Restructured Fish Meat Informa UK Limited DOI 10.1080/10498850.2022.2108359 YÖKSİS SJR Q3 JCR Q4
  6. 2021 Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles Acta Alimentaria DOI 10.1556/066.2020.00297 YÖKSİS SJR Q3 JCR Q4
  7. 2021 Biogenic amine formation in fish roe in under the effect of drying methods and coating materials Journal of Food Processing and Preservation DOI 10.1111/jfpp.15052 YÖKSİS SJR Q2 JCR Q3
  8. 2021 Production and shelf life of restructured fish meat binded by microbial transglutaminase LWT DOI 10.1016/j.lwt.2021.112369 YÖKSİS SJR Q1 JCR Q1
  9. 2021 Characterization and emulsifying properties of aquatic lecithins isolated from processing discard of rainbow trout fish and its eggs Food Chemistry DOI WOS:000582793900061 YÖKSİS SJR Q1 JCR Q1
  10. 2020 Phthalate ester migration into food: effect of packaging material and time European Food Research and Technology DOI 10.1007/s00217-019-03412-y YÖKSİS SJR Q1 JCR Q2
  11. 2019 Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets Eurasian Journal of Food Science and Technology DOI https://dergipark.org.tr/tr/pub/ejfst/issue/50363/649902 YÖKSİS
  12. 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
  13. 2017 Prolonged Fish Lipid Stability with Albedo Fragments of Bitter Orange Turkish Journal of Fisheries and Aquatic Sciences DOI 10.4194/1303-2712-v17_6_33 YÖKSİS SJR Q3 JCR Q4
  14. 2017 Fitalat esterleri ve su ürünleri tüketimindeki yeri Journal of Food and Health Science DOI 10.3153/JFHS1700 YÖKSİS
  15. 2017 Comparison of essential trace element profiles of rainbow trout fish (onchorhynchus mykiss) meat and egg Scientific Papers Series D. Animal Science YÖKSİS JCR Q4
  16. 2017 Polyunsaturated fatty acid (PUFA) contents of meat and egg og rainbow trout fish (Oncorhynchus mykiss) Scientific Papers. Series D. Animal Science DOI https://animalsciencejournal.usamv.ro/pdf/2017/Art55.pdf YÖKSİS JCR Q4
  17. 2017 Comparison of essential trace element profiles of rainbow trout fish (Oncorhynchus mykiss) meat and egg Scientific Papers Series D. Animal Science DOI https://animalsciencejournal.usamv.ro/pdf/2017/Art56.pdf YÖKSİS JCR Q4
  18. 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
  19. 2017 Shelf-Life Extension of Fish Fillets by Spraying with Microbial Transglutaminase Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2017.1363338 YÖKSİS SJR Q3 JCR Q4
  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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