İçeriğe geç
akaturk Akademik ölçüm
Giriş Kayıt

Akademisyen

MUSTAFA KARAKAYA

PROFESÖR

SELÇUK ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 178
  • Proje 0
  • Kitap 0
  • Bildiri 0
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 12 Q2 18 Q3 2 Q4 10
WoS (JCR) Q1 5 Q2 13 Q3 15 Q4 16
TR Index 11 makale

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

Üst %1 makale 1
Üst %10 makale 8
Ort. yüzdelik 46.1%
Üst %1 payı 1.1%
Üst %10 payı 8.8%

Makaleler

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

Dizin filtreleri

Toplam 178 yayın

Scopus (SJR)
Q1 12 Q2 18 Q3 2 Q4 10
WoS (JCR)
Q1 5 Q2 13 Q3 15 Q4 16
TR Index
11 makale

Makale listesi

  1. 2026 Quality Preservation Potential of Tanacetum macrophyllum Extract in Refrigerated Meat Products: Antioxidant and Molecular Investigation Food Biophysics DOI 10.1007/s11483-025-10093-6 YÖKSİS SJR Q2 JCR Q2 OpenAlex 88.0%
  2. 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%
  3. 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 63.0%
  4. 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%
  5. 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%
  6. 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 93.2%
  7. 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 87.2%
  8. 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%
  9. 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%
  10. 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%
  11. 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%
  12. 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%
  13. 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%
  14. 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%
  15. 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%
  16. 2021 Proximate compositions, fatty acids and mineral contents of chicken and turkey gizzards, and textural properties after tenderization with proteolytic enzymes Journal of Food Processing and Preservation DOI 10.1111/jfpp.15775 YÖKSİS SJR Q2 JCR Q3 OpenAlex 58.6%
  17. 2021 Investigation of the Changes in the Physical Parameters of Fitness Members During the Covid-19 Pandemic Process (Sample Province of Kayseri) Pakistan Journal of Medical& Health Sciences DOI 10.53350/pjmhs211572264 YÖKSİS OpenAlex 16.9%
  18. 2020 The effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs Journal of Food Processing and Preservation DOI https://onlinelibrary.wiley.com/doi/10.1111/jfpp.14815 YÖKSİS SJR Q2 JCR Q3 OpenAlex 80.1%
  19. 2019 Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice British Poultry Science DOI 10.1080/00071668.2019.1621990 YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %10 OpenAlex 91.0%
  20. 2019 Farklı Mesafelere Simule Ederek Taşımanın, Etlik Piliç Göğüs, But ve Baget Etlerinin Kalitesi Üzerine Etkileri Hayvansal Üretim DOI 10.29185/hayuretim.544968 YÖKSİS TR Index OpenAlex 2.6%

Akademisyenlere dön