Academician
ELİF AYKIN DİNÇER
DOÇENT
AKDENİZ ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
A quick look at recorded outputs — details below.
- Articles 40
- Projects 0
- Books 2
- Proceedings 37
- Patents 0
- Artistic 0
Scopus (SJR)
Q1
15
Q2
8
Q3
5
Q4
0
WoS (JCR)
Q1
12
Q2
7
Q3
6
Q4
3
TR Index
2
articles
Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.
Top 1% articles
0
Top 10% articles
0
Avg percentile
72.5%
Top 1% share
0.0%
Top 10% share
0.0%
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Article list
- 2025 Effect of Pretreatments and Assistant Treatments on Mass Transfer and Product Quality in Osmotic Dehydration Process of Fruit and Vegetables YÖKSİS SJR Q2 JCR Q2
- 2025 KARADUT (Morus nigra) VE HİBİSKUS (Hibiscus sabdariffa L.) EKSTRAKTLARI KULLANILARAK BİYOAKTİF BİLEŞENLERCE ZENGİN ve KARMİNE ALTERNATİF OLARAK RENKLENDİRİLMİŞ FONKSİYONEL ET ÇUBUĞU ÜRETİMİ YÖKSİS
- 2025 TAVUK ETİ ÇUBUKLARININ BETA KAROTENCE ZENGİN HAVUÇ POSASI KULLANILARAK RENKLENDİRİLMESİ YÖKSİS
- 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 Modeling of Release Mechanism of Sage (Salvia fruticosa Miller) Phenolics Encapsulated in Alginate Capsule: Physicochemical Properties YÖKSİS SJR Q2 JCR Q3
- 2024 Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes YÖKSİS SJR Q2 JCR Q2
- 2024 Effect of the temperature and ultrasound on salt impregnation process of haddock YÖKSİS SJR Q1 JCR Q1
- 2024 Aljinat bazlı hidrojelle enkapsüle edilmiş nar ekşisi antosiyaninlerinin fizikokimyasal özellikleri YÖKSİS TR Index
- 2023 Quality assessment of cold dried chicken slices during storage in different packages and temperatures YÖKSİS SJR Q3 JCR Q3
- 2023 Reduction of Salmonella enterica in Turkey breast slices kept under aerobic and vacuum conditions by application of lactic acid, a bacteriophage, and ultrasound YÖKSİS SJR Q2 JCR Q3
- 2023 Dried Meat Products Obtained by Different Methods from Past to Present YÖKSİS SJR Q1 JCR Q1
- 2023 Modeling of sage (Salvia fruticosa Miller) phenolics diffusion in meat cubes during ultrasound assisted vacuum impregnation YÖKSİS SJR Q1 JCR Q1
- 2023 Microwave-assisted hot air drying of bone broth-based sauce YÖKSİS SJR Q3 JCR Q4
- 2022 EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES YÖKSİS
- 2022 PRODUCTION OF COLORED FUNCTIONAL CHICKEN MEAT CUBES BY VACUUM IMPREGNATION YÖKSİS
- 2021 Rekombinant Transglutaminazın Pişmiş Sığır Köftelerinin Kalite Özelliklerine Etkisi YÖKSİS TR Index SJR Q3 JCR Q4
- 2021 The use of beetroot extract and extract powder in sausages as natural food colorant YÖKSİS SJR Q2 JCR Q4
- 2021 Quality characteristics of bone broth powder obtained through Refractance Window™ drying YÖKSİS SJR Q1 JCR Q1
- 2021 Drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips YÖKSİS SJR Q3 JCR Q3
- 2021 Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes YÖKSİS SJR Q1 JCR Q1