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RECEP GÜNEŞ

DOÇENT

KIRKLARELİ ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

  • Ana Dal Mühendislik Temel Alanı
  • Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 38
  • Proje 0
  • Kitap 0
  • Bildiri 0
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 36 Q2 8 Q3 0 Q4 1
WoS (JCR) Q1 21 Q2 20 Q3 3 Q4 0
TR Index 3 makale

Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.

Üst %1 makale 5
Üst %10 makale 16
Ort. yüzdelik 76.4%
Üst %1 payı 9.8%
Üst %10 payı 31.4%

Makaleler

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

Dizin filtreleri

Toplam 38 yayın

Scopus (SJR)
Q1 36 Q2 8 Q3 0 Q4 1
WoS (JCR)
Q1 21 Q2 20 Q3 3 Q4 0
TR Index
3 makale

Makale listesi

  1. 2025 Assessment of Physicochemical and Biochemical Characteristics of Oak (Quercus spp.), Garland Thorn (Paliurus spina-christi Mill.), and Sunflower (Helianthus annuus L.) Honeys Polish Journal of Food and Nutrition Sciences DOI 10.31883/pjfns/213966 YÖKSİS SJR Q2 JCR Q3 OpenAlex 85.9%
  2. 2025 Effect of Propolis on the Quality Characteristics and Shelf Life of Raw Beef Meatballs during Refrigerated Storage FOOD TECHNOLOGY AND BIOTECHNOLOGY DOI 10.17113/ftb.63.03.25.8774 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 91.4%
  3. 2025 Detoxification kinetics of naturally occurring and spiked ochratoxin-A in ground wheat by atmospheric pressure cold plasma Food Bioscience DOI 10.1016/j.fbio.2025.108070 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.5%
  4. 2025 In vitro gastrointestinal digestion of anthocyanins from marshmallows enriched with blackthorn fruit powders obtained by convective hot air and freeze drying treatments Food Research International DOI 10.1016/j.foodres.2025.116001 YÖKSİS SJR Q1 JCR Q1 OpenAlex 74.2%
  5. 2025 Effect of atmospheric pressure cold plasma on aflatoxins in mixed nuts: A comparative study using natural and spiked samples Food Chemistry DOI 10.1016/j.foodchem.2025.146203 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.7%
  6. 2025 Plant-derived gum as a gelatin alternative in the formulation of probiotic-enriched toffee candy Applied Food Research DOI 10.1016/j.afres.2025.101137 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.2%
  7. 2025 Investigation of storage response of a plant latex based soft candy colored with blue pigment obtained from Arthrospira (Spirulina) platensis Journal of Food Science and Technology DOI 10.1007/s13197-025-06338-4 YÖKSİS SJR Q2 JCR Q2 OpenAlex 68.0%
  8. 2024 In vitro gastrointestinal digestion of a novel toffee type soft candy formulated by a latex obtained from Gundelia tournefortii L. and enriched with a lactic acid-based propolis extract Food and Bioproducts Processing DOI 10.1016/j.fbp.2024.06.003 YÖKSİS SJR Q1 JCR Q2 OpenAlex 71.0%
  9. 2024 A preliminary study on the use of phycocyanin as a natural blue color source in toffee‐type soft candy: Effect of storage temperature and pigment concentration Food Science and Nutrition DOI 10.1002/fsn3.4401 YÖKSİS SJR Q1 JCR Q2 OpenAlex 86.1%
  10. 2024 Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling Food Chemistry DOI 10.1016/j.foodchem.2024.138486 YÖKSİS SJR Q1 JCR Q1 OpenAlex 81.5%
  11. 2024 Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation Journal of Food Science DOI 10.1111/1750-3841.17040 YÖKSİS SJR Q1 JCR Q2 OpenAlex 85.3%
  12. 2024 Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products Journal of the American Oil Chemists' Society DOI 10.1002/aocs.12829 YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %10 OpenAlex 92.8%
  13. 2024 Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study LWT-Food Science and Technology DOI 10.1016/j.lwt.2024.116902 YÖKSİS SJR Q1 JCR Q1 OpenAlex 67.5%
  14. 2023 Modification of chia (Salvia hispanica L.) seed mucilage (a heteropolysaccharide) by atmospheric pressure cold plasma jet treatment Food Bioscience DOI 10.1016/j.fbio.2023.103178 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.4%
  15. 2023 Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products International Journal of Food Science and Technology DOI 10.1111/ijfs.16698 YÖKSİS SJR Q1 JCR Q2 OpenAlex 70.7%
  16. 2023 Quality assessment of chokeberry fruit powders obtained by convective hot air and freeze drying methods GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD23075 YÖKSİS OpenAlex 50.0%
  17. 2023 Determination and numerical modeling of sugar release from model food gels Journal of Food Engineering DOI 10.1016/j.jfoodeng.2022.111262 YÖKSİS SJR Q1 JCR Q1 OpenAlex 67.1%
  18. 2022 Utilising grape juice processing by-products as bulking and colouring agent in white chocolate International Journal of Food Science and Technology DOI 10.1111/ijfs.15728 YÖKSİS SJR Q1 JCR Q2 OpenAlex 77.8%
  19. 2022 Cold plasma modification of food macromolecules and effects on related products Food Chemistry DOI 10.1016/j.foodchem.2022.132356 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.5%
  20. 2022 Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2022.100616 YÖKSİS SJR Q1 JCR Q2 OpenAlex 81.6%

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