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Akademisyen

SERPİL ÖZTÜRK MUTİ

DOÇENT

SAKARYA ÜNİVERSİTESİ

Araştırma konuları OpenAlex
Akademik özet YÖKSİS ve OpenAlex ayrı sayılır.
Makale 29
YÖKSİS29 OpenAlex0
Proje 11
Kitap 7
Bildiri 65

Atıf etkisi

OpenAlex YÖKSİS makalelerinden OpenAlex’te eşleşen: 1
h-indeks 1 Türkiye yüzdelik dilimi: 9 Üniversitesinde h-indekse göre 402. / 710
i10-indeks
0
Toplam atıf
1
Türkiye’de üst %91
Makale başına
1,0
FWCI
0,13
1,00 = dünya ortalaması
Dünyada üst %1
0
Dünyada üst %10
0

En çok atıf alan makaleleri

  1. D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER 2023 1 atıf

h-indeks ve atıflar, bu akademisyenin YÖKSİS makalelerinden OpenAlex’te eşleşenlerin atıf sayılarından hesaplanır (Google Scholar, WoS veya Scopus değildir). Eşleşmeyen makalelerin atıfı dahil değildir.

Alan sıralaması

YÖKSİS ?

Dizin çeyrekleri

?
Scopus (SJR) 5
  • Q1 2
  • Q2 2
  • Q3 1
  • Q4 0
WoS (JCR) 5
  • Q1 0
  • Q2 3
  • Q3 1
  • Q4 1
TR Index TR Index

0 makale

OpenAlex atıf yüzdelik
  • Üst %1 0
  • Üst %10 0
  • Ort. 38.7%
  • n 1
Diğer sayımlar

Scopus (SJR)

  • YÖKSİS satırı 5

WoS (JCR)

  • YÖKSİS satırı 5

Makaleler

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

Yayını olan dergiler

6 dergi
Scopus (SJR)
Q1 2 Q2 2 Q3 1 Q4 0
WoS (JCR)
Q1 0 Q2 3 Q3 1 Q4 1
TR Index
0 makale

Makale listesi

  1. 2023 D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER GIDA DOI 10.15237/gida.GD22096 YÖKSİS OpenAlex 38.7%
  2. 2019 Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies. , 90: 102851. JOURNAL OF CEREAL SCIENCE YÖKSİS SJR Q1 JCR Q2
  3. 2018 Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology. Food Biophysics YÖKSİS SJR Q1 JCR Q2
  4. 2018 Probiotic properties of ice creams produced with dietary fibers from by products of food industry International Journal of Dairy Technology YÖKSİS SJR Q2 JCR Q3
  5. 2017 Enrichment of cookies with glutathione by inactive yeast cells (Saccharomycescerevisiae): Physicochemical and functional properties Journal of Cereal Science YÖKSİS
  6. 2017 Optimization of resistant starch formation from high amylose corn starch by microwave irradiation treatments and characterization of starch preparations International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2016.11.097 YÖKSİS
  7. 2016 Investigation on potential utilization of native and modified starches containing resistant starch as a fat replacer in bakery products STARCH-STARKE YÖKSİS SJR Q2 JCR Q2
  8. 2016 Pine Cone as an Alternative Dietary Fiber Source and Its Effect on Cake and Cookie Quality GIDA YÖKSİS
  9. 2015 Humik Asitin Ekmek ve Kek Üretiminde Kullanımı KSU Journal of Natural Sciences YÖKSİS
  10. 2014 Production and characterization of resistant starch and its utilisation as food ingredient a review Quality Assurance and Safety of Crops & Foods YÖKSİS
  11. 2011 Production of resistant starch from acid modified amylotype starches with enhanced functional properties Journal of Food Engineering YÖKSİS
  12. 2010 Utilization of apricot kernel flour as fat replacer in cookies Journal of Food Processing and Preservation YÖKSİS
  13. 2009 Effects of zero trans interesterified and non interesterified shortenings and brewer s spent grain on cookie quality Journal of Food Lipids YÖKSİS
  14. 2009 Effects of fiber rich apple and apricot powders on cookie quality Food Science and Biotechnology YÖKSİS
  15. 2009 Farinograph properties and bread quality of flours supplemented with resistant starch International Journal of Food Science and Nutrition YÖKSİS
  16. 2009 Investigation on the functional properties of chestnut flours and their potential utilization in low fat cookies Food Science and Biotechnology YÖKSİS
  17. 2009 Effect of debranching and heat treatments on formation and functional properties of resistant starch from high amylose corn starches European Food Research and Technology YÖKSİS
  18. 2009 Degradation of organophosphorus pesticides in wheat during cookie processing Food Chemistry YÖKSİS
  19. 2009 Characterization of resistant starch samples prepared from two high amylose maize starches through debranching and heat treatments Cereal Chemistry YÖKSİS
  20. 2008 Utilization of sugarbeet fiber and zero trans interesterified and non interesterified shortenings in cookie production Sugar Industry-Zuckerindustrie YÖKSİS SJR Q3 JCR Q4

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