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Akademisyen

MUSTAFA KARAKAYA

PROFESÖR

SELÇUK ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Araştırma konuları OpenAlex
Anahtar kelimeler YÖKSİS
Makale 170 YÖKSİS · 118 OpenAlex · 52
Proje 52
Kitap 4
Bildiri 137

YÖKSİS ve OpenAlex ayrı sayılır.

Alan sıralaması

YÖKSİS ?

Dizin çeyrekleri

?
Scopus (SJR) 36
  • Q1 11
  • Q2 13
  • Q3 2
  • Q4 10
WoS (JCR) 42
  • Q1 5
  • Q2 10
  • Q3 12
  • Q4 15
TR Index TR Index

10 makale

OpenAlex atıf yüzdelik
  • Üst %1 1
  • Üst %10 8
  • Ort. 44.8%
  • n 84
Diğer sayımlar

Scopus (SJR)

  • YÖKSİS satırı 36

WoS (JCR)

  • YÖKSİS satırı 43

TR Index

  • YÖKSİS satırı 11 makale

Makaleler

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

Yayını olan dergiler

29 dergi
Scopus (SJR)
Q1 11 Q2 13 Q3 2 Q4 10
WoS (JCR)
Q1 5 Q2 10 Q3 12 Q4 15
TR Index
10 makale

Makale listesi

  1. 2025 Marination with espresso, filter, and Turkish coffee: A novel approach to improving the tenderness of spent hen meat Poultry Science DOI 10.1016/j.psj.2025.105988 YÖKSİS SJR Q1 JCR Q1 OpenAlex 25.5%
  2. 2025 A comprehensive study of the fatty acid composition, thermal and some physicochemical properties of abdominal and subcutaneous fats of Linda, Mast and Turkish geese Tropical Animal Health and Production DOI 10.1007/s11250-024-04248-9 YÖKSİS SJR Q2 JCR Q2 OpenAlex 72.6%
  3. 2025 Nutritional Profile and Functional Characteristics of Various Types of Traditionally Produced PEKMEZ—Part I Food Science & Nutrition DOI 10.1002/fsn3.70662 YÖKSİS SJR Q1 JCR Q2 OpenAlex 9.6%
  4. 2025 Controlling microbial population in poultry industry using acidic and slightly acidic electrolysed water as a potential non-thermal food sanitizer British Poultry Science DOI 10.1080/00071668.2025.2455522 YÖKSİS SJR Q2 JCR Q3 OpenAlex 2.7%
  5. 2023 Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination Food Science & Nutrition DOI 10.1002/fsn3.3566 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 93.1%
  6. 2023 Using Camu Camu (Myrciaria dubia) and Baobab (Adansonia digitata) Powders as Natural Preservatives in Goose Patties during Frozen Storage Fleischwirtschaft YÖKSİS SJR Q4 JCR Q4
  7. 2023 Assessment of garlic and onion powder as natural antioxidant on the physicochemical properties, lipid-protein oxidation and sensorial characteristics of beef and chicken patties during frozen storage Journal of Food Safety and Food Quality - Archiv für Lebensmittelhygiene DOI 10.53194/0003-925X-74-120 YÖKSİS SJR Q4 JCR Q4
  8. 2023 Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat British Poultry Science DOI 10.1080/00071668.2022.2163616 YÖKSİS SJR Q2 JCR Q2 OpenAlex 88.1%
  9. 2023 Monitoring Of Changes in The Quality Characteristics of Cooked Chicken Döner Kebabs Formulated from Mechanically Deboned Chicken Meat Subject to Refrigerated Storage Selcuk Journal of Agriculture and Food Sciences DOI 10.15316/SJAFS.2023.012 YÖKSİS TR Index JCR Q4 OpenAlex 3.6%
  10. 2022 Grapefruit and pomelo peel extracts as natural antioxidants for improved storage stability of Turkey patties during refrigerated storage JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE DOI 10.1007/s13197-022-05458-5 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 91.6%
  11. 2022 Investigations on the usage of sugar beet molasses as nitrate alternative in sucuk FLEISCHWIRTSCHAFT YÖKSİS SJR Q4 JCR Q4
  12. 2022 Textural and microstructural characteristics of beef M. longissimus thoracis FLEISCHWIRTSCHAFT YÖKSİS SJR Q4 JCR Q4
  13. 2022 Effect of freeze-dried yoghurt powders on the physicochemical, microbial changes, and Texture profiles of Sucuk, a traditional turkish fermented sausage, throughout fermentation JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE DOI 10.2376/0003-925X-73-XX YÖKSİS SJR Q4 JCR Q4
  14. 2022 Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2022.2092433 YÖKSİS SJR Q3 JCR Q4 OpenAlex üst %10 OpenAlex 95.0%
  15. 2022 Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE DOI 10.1016/j.ijgfs.2022.100570 YÖKSİS SJR Q1 JCR Q2 OpenAlex 65.4%
  16. 2022 Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage MEAT SCIENCE DOI 10.1016/j.meatsci.2022.108765 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.4%
  17. 2022 Valorization of sugar beet molasses powder by microwave and ultrasound-assisted extractions of bioactive compounds: An optimization study JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.16820 YÖKSİS SJR Q2 JCR Q3 OpenAlex 54.9%
  18. 2022 Natural Alternative Curing Agent in Fermented Sucuk Production: Sugar Beet (Beta vulgaris var. saccharifera L.) Molasses Selcuk Journal of Agriculture and Food Sciences DOI 10.15316/SJAFS.2022049 YÖKSİS TR Index JCR Q4
  19. 2022 Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated Storage Selcuk Journal of Agriculture and Food Sciences DOI 10.15316/SJAFS.2022.014 YÖKSİS TR Index JCR Q4 OpenAlex 4.0%
  20. 2021 Black, green, and white tea infusions and powder forms improve oxidative stability of minced beef throughout refrigerated storage Journal of Food Processing and Preservation DOI 10.1111/jfpp.15359 YÖKSİS SJR Q2 JCR Q3 OpenAlex 81.9%

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