Academician
MUSTAFA ÖZTÜRK
DOÇENT
SAKARYA 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 16
- Projects 2
- Books 1
- Proceedings 12
- Patents 0
- Artistic 0
Scopus (SJR)
Q1
2
Q2
1
Q3
1
Q4
1
WoS (JCR)
Q1
2
Q2
1
Q3
1
Q4
1
TR Index
0
articles
Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.
Top 1% articles
0
Top 10% articles
0
Avg percentile
45.7%
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 Computational analysis of single-shell-pass shell-and-tube heat exchangers with novel curved baffles and various tube layouts YÖKSİS
- 2025 Rapid detection of the presence, activity and concentration of microbial transglutaminase in yogurt using infrared spectroscopy combined with chemometrics YÖKSİS
- 2024 Effect of Emulsifying Salts on Texture and Sensory Properties of Reduced Fat Kaymak YÖKSİS
- 2023 Suitability of acid whey for fermented and fresh‐pack cornichon pickle production YÖKSİS
- 2022 Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/stretching process YÖKSİS
- 2022 Infrared spectroscopy combined with chemometrics as a convenient method to detect adulterations in cooking/stretching process in commercial cheese YÖKSİS
- 2022 Mathematical modelling of biocontrol effect of Cryptococcus albidus on the growth of Penicillium expansum on Fuji apple fruits YÖKSİS
- 2022 Identification of Lactic Acid Bacteria in Fermented Cornichon Pickles Produced with Acid Whey and Vinegar YÖKSİS
- 2021 Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese YÖKSİS
- 2020 Effect of packing pH values on the crumbliness of fresh Turkish White cheese YÖKSİS
- 2019 Effect of salt concentration on acid and salt adapted Escherichia coli O157: H7 and Listeria monocytogenes in recombined non-fat cast cheese YÖKSİS
- 2018 Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage YÖKSİS
- 2017 The effect of smoking on the formation of biogenic amines in Circassian cheese YÖKSİS SJR Q3 JCR Q4 OpenAlex 45.7%
- 2015 Low sodium Cheddar cheese Effect of fortification of cheese milk with ultrafiltration retentate and high hydrostatic pressure treatment of cheese YÖKSİS
- 2013 Effect of various high pressure treatments on the properties of reduced fat Cheddar cheese YÖKSİS
- 2013 The influence of high hydrostatic pressure on regular reduced low and no salt added Cheddar cheese YÖKSİS