Akademisyen

MUAMMER DEMİR

DOÇENT

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 16
Kitap 0
Bildiri 33
Patent 0
Sanatsal 0

Scopus (SJR) Q1 6 Q2 3 Q3 2 Q4 2

WoS (JCR) Q1 2 Q2 4 Q3 2 Q4 4

TR Index 4 makale

Makaleler

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

Makale listesi

2023 Optimization of carotenoid production by Umbelopsis ramanniana Wiley DOI 10.1002/btpr.3369 YÖKSİS SJR Q2 JCR Q3
2021 Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique Food Hydrocolloids DOI 10.1016/j.foodhyd.2020.106456 YÖKSİS SJR Q1 JCR Q1
2020 Single-cell oil production byMortierella isabellinaDSM1414 using different sugars as carbon source BIOTECHNOLOGY PROGRESS DOI 10.1002/btpr.3050 YÖKSİS SJR Q2 JCR Q3
2020 Farklı yöntemlerle konsantre edilen kefirlerin fizokokimyasal ve mikrobiyolojik bazı özelliklerinin belirlenmesi Mediterranean Agricultural Sciences DOI https://dergipark.org.tr/tr/doi/10.29136/mediterranean.697454 YÖKSİS TR Index JCR Q4
2018 Süt Endüstrisinde Kullanılan Isı Değiştiricilerde Kalıntı Oluşumu Akademik Gıda DOI 10.24323/akademik-gida.505536 YÖKSİS TR Index SJR Q4
2016 Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods Dairy Science Technology DOI 10.1007/s13594-016-0282-5 YÖKSİS SJR Q1 JCR Q2
2016 Application of cold and heat adapted Lactobacillus acidophilus in the manufacture of ice cream International Dairy Journal DOI 10.1016/j.idairyj.2016.03.004 YÖKSİS SJR Q1 JCR Q2
2013 Oil production by Mortierella isabellina from whey treated with lactase Bioresource Technology DOI 10.1016/j.biortech.2012.10.078 YÖKSİS SJR Q1 JCR Q1
2012 Effect of casein to whey protein ratio of skim milk on the physical properties of a yoghurt drink Ayran Milchwissenschaft YÖKSİS SJR Q3 JCR Q4
2012 Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt Akademik Gıda YÖKSİS TR Index SJR Q4
2011 Graininess and roughness of stirred yoghurt made with goat’s cow’s or a mixture of goat’s and cow’s milk Small Ruminant Research DOI 10.1016/j.smallrumres.2010.12.003 YÖKSİS SJR Q1 JCR Q2
2011 Effect of stabilizer addition on the physicochemical and sensory properties of non fat set yoghurt Milchwissenschaft YÖKSİS SJR Q3 JCR Q4
2010 Physicochemical and Sensory Properties of Stirred Skim Milk Yoghurt as Influenced by glucono-δ-lactone and Dry Matter Milchwissenschaft YÖKSİS SJR Q2 JCR Q4
2010 Effects of Extraction Rates of Wheat Flour on Phyllo (Yufka) Properties at Different Storage Temperatures Cereal Chemistry DOI 10.1094/CCHEM-02-10-0019 YÖKSİS SJR Q1 JCR Q2
2008 Determination of Sodium Benzoate, Potassium Sorbate, Nitrate and Nitrite in Some Commercial Dairy Products Gıda YÖKSİS
2004 Survival Characteristics of Some Pathogenic Bacteria in Vanilla Ice Cream at Different Storage Periods Türk Mikrobiyoloji Cemiyeti Dergisi YÖKSİS TR Index

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