Akademisyen
AYSUN ORAÇ
DOKTOR ÖĞRETİM ÜYESİ
SELÇUK ÜNİVERSİTESİ KARAPINAR AYDOĞANLAR MESLEK YÜKSEKOKULU GIDA İŞLEME BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.
- Makale 22
- Proje 0
- Kitap 0
- Bildiri 0
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
6
Q2
4
Q3
1
Q4
0
WoS (JCR)
Q1
5
Q2
3
Q3
2
Q4
1
TR Index
2
makale
Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.
Üst %1 makale
0
Üst %10 makale
0
Ort. yüzdelik
64.7%
Üst %1 payı
0.0%
Üst %10 payı
0.0%
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2026 Strain-dependent antioxidant properties of lactic acid bacteria isolated from artisanal Tulum cheese YÖKSİS SJR Q2 JCR Q3 OpenAlex 20.6%
- 2026 Sustainable biopolymer films derived from banana peel waste: structure–property relationships and probiotic stability YÖKSİS SJR Q1 JCR Q1 OpenAlex 72.8%
- 2026 Basil Seed Gum-Based Probiotic Films Containing Bacillus coagulans GBI-30, 6086 Spore and Vegetative Forms and Saccharomyces boulardii: Physicochemical Properties, Storage Stability, and Antibacterial Activity YÖKSİS TR Index JCR Q4 OpenAlex 80.6%
- 2025 Synthesis of epoxy resin from linseed oil and development of new bio-based films using Calendula officinalis L. oil YÖKSİS SJR Q1 JCR Q1 OpenAlex 65.7%
- 2025 Is there a better way to preserve Cheese? Evaluating protective cultures to conventional preservatives YÖKSİS SJR Q1 JCR Q1 OpenAlex 9.5%
- 2025 Quality and shelf-life improvement of Kashar cheese using basil seed gum-based coatings and films YÖKSİS SJR Q3 OpenAlex 78.2%
- 2024 Harvesting bioactive peptides from sustainable protein sources: Unveiling technological and functional properties through in silico analyses YÖKSİS SJR Q2 JCR Q2 OpenAlex 80.1%
- 2023 Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations YÖKSİS SJR Q1 JCR Q1 OpenAlex 63.0%
- 2022 Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening YÖKSİS OpenAlex 76.3%
- 2021 Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region YÖKSİS SJR Q2 JCR Q2 OpenAlex 53.9%
- 2019 Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.3%
- 2019 How do different cooling temperatures affect the characteristics of set-type yoghurt gel? YÖKSİS SJR Q1 JCR Q2 OpenAlex 75.4%
- 2025 Synthesis of epoxy resin from linseed oil and development of new bio-based films using Calendula officinalis L. oil YÖKSİS SJR Q1 JCR Q1 OpenAlex 65.7%
- 2024 Sustainable Sources of Bioactive Peptides: Food Processing By-products and Wastes YÖKSİS TR Index
- 2019 Çiğ süt ve süt ürünlerinde soğuk depolamanın mikrobiyal gelişime etkileri YÖKSİS
- 2012 Teknolojik Açıdan Süt Ürünlerinde Laktoz Dönüşümleri ve İntoleransı YÖKSİS