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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

OpenAlex zenginleştirme görünümü — 22 kayıt.

  1. 2026 Plant-based milk powders: technological challenges, nutritional opportunities, and market outlook BMC Chemistry DOI 10.1186/s13065-026-01876-0 OpenAlex 68.1%
  2. 2024 Chemical and physical food safety contaminants and preventive control on sourdough and bakery products Elsevier eBooks DOI 10.1016/b978-0-443-18622-6.00001-3 OpenAlex 83.7%
  3. 2024 Upcycling of Melanoidin-Rich Chinese Distilled Spent Grain Through Solid-State Fermentation by Aspergillus Awamori SSRN Electronic Journal DOI 10.2139/ssrn.4966219
  4. 2024 List of contributors Elsevier eBooks DOI 10.1016/b978-0-443-18622-6.00029-3
  5. 2022 PROBİYOTİK Alkalihalobacillus clausii SPORU İÇEREN KEK ÜRETİMİ GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.gd22105 OpenAlex 49.1%
  6. 2021 Grain-Based Functional Food Production DOI 10.1201/9781003109501-8 OpenAlex 16.0%
  7. 2021 The effect of Jerusalem artichoke powder incorparation on sourdough fermentation. GIDA - Journal of Food OpenAlex 12.9%
  8. 2020 KARABUĞDAYIN NEM ADSORPSİYON ÖZELLİKLERİNİN BELİRLENMESİ GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.gd19110 OpenAlex 1.4%
  9. 2020 Determination of moisture adsorption properties of buckwheat. GIDA - Journal of Food OpenAlex 9.2%
  10. 2020 The effects of whey addition at different ratios on the properties of breads produced from white and whole wheat flour. GIDA - Journal of Food OpenAlex 10.2%
  11. 2019 Moisture sorption isotherm, isosteric heat and adsorption surface area of whole chia seeds LWT DOI 10.1016/j.lwt.2019.108859 OpenAlex üst %10 OpenAlex 95.7%
  12. 2019 The Combined Usage of β-Cyclodextrin and Milk Proteins in Microencapsulation of Bifidobacterium bifidum BB-12 Probiotics and Antimicrobial Proteins DOI 10.1007/s12602-019-09621-x OpenAlex 73.4%
  13. 2019 Co-Culture Probiotic Fermentation of Protein-Enriched Cereal Medium (Boza) Journal of the American College of Nutrition DOI 10.1080/07315724.2019.1612796 OpenAlex 86.8%
  14. 2019 Technical Advancement for Retention of Probiotic Count During Spray-Drying Process DOI 10.1201/9780429055133-9 OpenAlex 17.9%
  15. 2019 Usage of some pseudocereals in the gluten-free cake production. GIDA - Journal of Food OpenAlex 29.7%
  16. 2018 Production of a minimally processed jelly candy for children using honey instead of sugar LWT DOI 10.1016/j.lwt.2018.03.064 OpenAlex üst %10 OpenAlex 97.4%
  17. 2018 BİYOAKTİF GIDA BİLEŞENLERİNİN PÜSKÜRTEREK DONDURMA YÖNTEMİ İle MİKROENKAPSÜLASYONU DOAJ (DOAJ: Directory of Open Access Journals) OpenAlex 52.4%
  18. 2017 BİYOAKTİF GIDA BİLEŞENLERİNİN PÜSKÜRTEREK DONDURMA YÖNTEMİ İle MİKROENKAPSÜLASYONU GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.gd17075 OpenAlex 19.4%
  19. 2015 Physiochemical state of water in food and sorption isotherms. DergiPark (Istanbul University) OpenAlex 9.0%
  20. 2015 GIDALARDA BULUNAN SUYUN FİZİKOKİMYASAL DURUMU ve SORPSİYON İZOTERMLERİ OpenAlex 30.3%

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