Akademisyen
YUSUF DOĞRUER
PROFESÖR
SELÇUK ÜNİVERSİTESİ VETERİNER FAKÜLTESİ BESİN HİJYENİ VE TEKNOLOJİSİ BÖLÜMÜ
- Ana Dal Sağlık Bilimleri Temel Alanı
- Yan Dal Veteriner Gıda Hijyeni ve Teknolojisi
Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.
- Makale 130
- Proje 0
- Kitap 0
- Bildiri 0
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
4
Q2
6
Q3
15
Q4
9
WoS (JCR)
Q1
1
Q2
3
Q3
5
Q4
18
TR Index
38
makale
Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.
Üst %1 makale
0
Üst %10 makale
3
Ort. yüzdelik
39.7%
Üst %1 payı
0.0%
Üst %10 payı
4.3%
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2026 Effect of Salt Ratios on Enterotoxin Production by Staphylococcus aureus in Fermented Sausage YÖKSİS SJR Q4 JCR Q4 OpenAlex 54.1%
- 2026 Detection of methicillin-resistant Staphylococcus aureus and enterotoxin genes in chicken meat samples YÖKSİS SJR Q3 JCR Q4 OpenAlex 33.2%
- 2026 Retail firm type and socio-demographic structure as determinants of microbiological quality in a traditional ready-to-eat food: the case of cig kofte in Turkiye YÖKSİS SJR Q3 JCR Q4 OpenAlex üst %10 OpenAlex 90.0%
- 2022 Occurrence and antibiotic susceptibility of Vibrio spp., Aeromonas spp. and Listeria spp. in seafoods-Deniz ürünlerinde Vibrio spp., Aeromonas spp. ve Listeria spp.'nin varlığı ve antibiyotik duyarlılıkları YÖKSİS SJR Q4 OpenAlex 1.7%
- 2022 Dondurulmuş Deniz Ürünlerinde Vibrio spp.'nin İlmiğe Dayalı İzotermal Amplifikasyon (Loop Mediated Isothermal Amplification, LAMP) Yöntemiyle Belirlenmesi YÖKSİS OpenAlex 2.5%
- 2022 Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process YÖKSİS SJR Q2 JCR Q3 OpenAlex 70.7%
- 2021 Determination of thermotolerant Campylobacter spp. by viability-qPCR in a poultry slaughterhouse and in retail YÖKSİS SJR Q3 JCR Q4 OpenAlex 15.1%
- 2020 Determination of Vibrio parahaemolyticus in seafoods using direct plate counting, quantitative loop-mediated isothermal amplification and propidium monoazide-qLAMP YÖKSİS SJR Q3 JCR Q4 OpenAlex 51.9%
- 2019 Discrimination of viable and dead Vibrio parahaemolyticus subjected to low temperatures using Propidium Monoazide Quantitative loop mediated isothermal amplification (PMA-qLAMP) and PMA-qPCR YÖKSİS SJR Q2 JCR Q3 OpenAlex 87.1%
- 2018 Presence and antibiotic resistance of Salmonella spp. isolated fromchicken meat and giblets consumed in Konya, Turkey YÖKSİS TR Index SJR Q4 OpenAlex 82.7%
- 2015 Comparison of pasteurized liquid egg with shell eggs in terms of some quality characteristics-Pastörize Sıvı Yumurta ile Kabuklu Yumurtanın Bazı Kalite Özellikleri Bakımından Kıyaslanması YÖKSİS SJR Q4 OpenAlex 28.7%
- 2012 Detection of central nervous system tissue as bovine spongiform encephalopathy specified risk material in traditional Turkish meat YÖKSİS SJR Q1 JCR Q1 OpenAlex 17.0%
- 2011 Survival of Helicobacter pylori in Turkish Fermented sucuk and heat treated sucuk during production YÖKSİS SJR Q1 JCR Q2 OpenAlex 66.5%
- 2009 DETECTION OF SPINAL CORD TISSUES AS BOVINE SPONGIFORM ENCEPHALOPATHY SPECIFIED RISK MATERIAL IN BEEF CARCASSES DURING SPLITTING IN TURKISH ABATTOIRS YÖKSİS SJR Q2 JCR Q3 OpenAlex 61.6%
- 2008 Effect of tumbling and multi needle injection of curing agents on quality characteristics of pastirma YÖKSİS SJR Q1 JCR Q2 OpenAlex 73.3%
- 2007 Identification of Enterobacteriaceae in Urfa Cheese YÖKSİS SJR Q3 JCR Q4 OpenAlex 81.6%
- 2007 Production of yogurt ice cream at differet acidit YÖKSİS SJR Q1 JCR Q2 OpenAlex 65.5%
- 2005 Effect of using sodium and potassium nitrate on degrading and residue level of nitrate and nitrite contents of pastırma during the storage period YÖKSİS SJR Q3 JCR Q4 OpenAlex 18.6%
- 2003 Preacidification treatments of milk used in halloumi cheese manufacture YÖKSİS SJR Q3 JCR Q4 OpenAlex 23.1%
- 2022 Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process YÖKSİS SJR Q2 JCR Q3