Akademisyen

KÜBRA ÜNAL

DOÇENT

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 77
Proje 0
Kitap 0
Bildiri 0
Patent 0
Sanatsal 0

Scopus (SJR) Q1 13 Q2 16 Q3 2 Q4 7

WoS (JCR) Q1 7 Q2 17 Q3 6 Q4 12

TR Index 12 makale

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

Üst %1 makale 1

Üst %10 makale 10

Ort. yüzdelik 57.5%

Üst %1 payı 1.9%

Üst %10 payı 18.5%

Makaleler

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

Makale listesi

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%
2026 Assessment of bacterial and fungal profiles in fermented sucuk production using high‐throughput sequencing: influence of ripening conditions and starter culture addition Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.70390 YÖKSİS SJR Q1 JCR Q1 OpenAlex 35.2%
2025 Antioxidant and Preservative Effects of Epilobium angustifolium Extract in Beef Burgers Products: Physicochemical Properties, Color Stability, Lipid Oxidation, and Molecular Docking Analyses Food Science & Nutrition DOI 10.1002/fsn3.70125 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 91.4%
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%
2025 Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder Polish Journal of Food and Nutrition Sciences DOI 10.31883/pjfns/204727 YÖKSİS SJR Q2 JCR Q3 OpenAlex 10.0%
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%
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%
2024 Dietary supplementation with mushroom powder (Agaricus bisporus) on performance, carcass traits, meat quality, and bone biomechanical properties of quail (Coturnix coturnix japonica) Tropical Animal Health and Production DOI 10.1007/s11250-024-03920-4 YÖKSİS SJR Q2 JCR Q2 OpenAlex 69.8%
2024 Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties Food Bioscience DOI 10.1016/j.fbio.2024.104563 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.9%
2024 Effect of high-fibre diets supplemented with banana leaf on growth performance, meat quality, and serum cholesterol of quail Tropical Animal Health and Production DOI 10.1007/s11250-024-04139-z YÖKSİS SJR Q2 JCR Q2 OpenAlex 52.3%
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%
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%
2023 The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG Journal of Food Science and Technology DOI 10.1007/s13197-023-05766-4 YÖKSİS SJR Q2 JCR Q2 OpenAlex 78.9%
2023 A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil Food Research International DOI 10.1016/j.foodres.2023.112952 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.3%
2023 The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2023.100666 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 93.2%
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%
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%
2022 A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.16538 YÖKSİS SJR Q2 JCR Q3 OpenAlex 72.8%
2022 The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.16728 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.4%
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%

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