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Akademisyen

SULTAN ARSLAN TONTUL

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 75
  • Proje 0
  • Kitap 0
  • Bildiri 0
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 24 Q2 10 Q3 4 Q4 2
WoS (JCR) Q1 13 Q2 18 Q3 5 Q4 2
TR Index 2 makale

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

Üst %1 makale 2
Üst %10 makale 8
Ort. yüzdelik 59.1%
Üst %1 payı 3.2%
Üst %10 payı 12.7%

Makaleler

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

Dizin filtreleri

Toplam 75 yayın

Scopus (SJR)
Q1 24 Q2 10 Q3 4 Q4 2
WoS (JCR)
Q1 13 Q2 18 Q3 5 Q4 2
TR Index
2 makale

Makale listesi

  1. 2026 Unveiling the geographical signatures of Turkish honey through multivariate analysis of its physicochemical, chemical, and biological properties EUROPEAN FOOD RESEARCH AND TECHNOLOGY DOI 10.1007/s00217-026-05201-w YÖKSİS SJR Q1 JCR Q2 OpenAlex 63.4%
  2. 2026 Upcycling of spent coffee grounds solid-state fermentation by Aspergillus strains: in vitro assessment of prebiotic activity and gut health benefits Food Chemistry DOI 10.1016/j.foodchem.2025.147310 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.7%
  3. 2026 Application of Cheese-Derived Exopolysaccharide-Producing Lactobacilli in Type II Sourdough to Delay Bread Staling Fermentation DOI 10.3390/fermentation12060278 YÖKSİS SJR Q1 JCR Q2 OpenAlex 55.7%
  4. 2025 The Formation of Starch-Lipid Inclusion Complex by Enzymatic Hydrolysed Oils Plant Foods for Human Nutrition DOI 10.1007/s11130-025-01326-7 YÖKSİS SJR Q2 JCR Q2 OpenAlex 80.7%
  5. 2025 Comprehensive analysis of botanical origin and amino acid composition of bee pollen samples from various regions of Turkey Journal of Apicultural Research DOI 10.1080/00218839.2024.2373401 YÖKSİS SJR Q2 JCR Q2 OpenAlex 81.0%
  6. 2025 Upcycling of melanoidin-rich Chinese distilled spent grain through solid-state fermentation by Aspergillus awamori Bioresource Technology DOI 10.1016/j.biortech.2024.131817 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.6%
  7. 2024 Enhancing nutritional and functional properties of rice starch by modification with Matcha extract FOOD SCIENCE & NUTRITION DOI 10.1002/fsn3.4087 YÖKSİS SJR Q1 JCR Q2 OpenAlex 82.2%
  8. 2024 Effect of bread ingredients and baking techniques on Bacillus coagulans GBI-30 viability during baking and in vitro digestion Journal of Cereal Science DOI 10.1016/j.jcs.2024.103907 YÖKSİS SJR Q1 JCR Q2 OpenAlex 70.0%
  9. 2024 Moisture sorption isotherm and thermodynamic analysis of egg powders dried by foam-mat-assisted refractance window drying JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI 10.1002/jsfa.13692 YÖKSİS SJR Q1 JCR Q1 OpenAlex 70.7%
  10. 2024 Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits Plant Foods for Human Nutrition DOI 10.1007/s11130-024-01224-4 YÖKSİS SJR Q1 JCR Q1 OpenAlex 65.9%
  11. 2024 Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production JOURNAL OF CEREAL SCIENCE DOI 10.1016/j.jcs.2024.103882 YÖKSİS SJR Q1 JCR Q2 OpenAlex 73.0%
  12. 2023 The Usage of Sourdough Powder as the Natural Preservative and Glycemic Index Lowering Agent in Salty Muffins British Food Journal DOI https://www.emerald.com/insight/content/doi/10.1108/BFJ-12-2022-1108/full/html YÖKSİS SJR Q1 JCR Q1 OpenAlex 60.0%
  13. 2023 Correlation of Bread Staling and Starch Digestibility and Role of Carboxymethyl Cellulose Starch DOI 10.1002/star.202300007 YÖKSİS SJR Q2 JCR Q2 OpenAlex 60.6%
  14. 2023 Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour Journal of Food Measurement and Characterization DOI 10.1007/s11694-023-02079-0 YÖKSİS SJR Q2 JCR Q2 OpenAlex 64.1%
  15. 2023 TİP 5 DİRENÇLİ NİŞASTA: NİŞASTA KATILIM KOMPLEKSLERİ GIDA DOI 10.15237/gida.GD23023 YÖKSİS OpenAlex 11.8%
  16. 2023 THE USE OF REFRACTANCE WINDOW-DRIED EGG POWDER IN CAKE PRODUCTION GIDA DOI 10.15237/gida.GD23069 YÖKSİS OpenAlex 12.4%
  17. 2023 Effect of Persimmon (Diospyros kaki Thunb.) Powder and Quince (Cydonia oblonga) Seed Mucilage on Physical, Chemical, Textural and Sensory Properties of Turkish Noodles Akademik Gıda DOI 10.24323/akademik-gida.1423429 YÖKSİS TR Index SJR Q4 OpenAlex 34.0%
  18. 2022 Refractance window drying in the production of instant bakers yeast and its effect on the quality characteristics of bread Journal of Food Science DOI 10.1111/1750-3841.16338 YÖKSİS SJR Q1 JCR Q2 OpenAlex 59.2%
  19. 2022 Modulating of food glycemic response by lactic acid bacteria Food Bioscience DOI 10.1016/j.fbio.2022.101685 YÖKSİS SJR Q1 JCR Q1 OpenAlex 62.4%
  20. 2022 Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia Journal of Food Science and Technology DOI 10.1007/s13197-021-05156-8 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.5%

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