Akademisyen

TALHA DEMİRCİ

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 43
Proje 0
Kitap 4
Bildiri 0
Patent 0
Sanatsal 0

Scopus (SJR) Q1 20 Q2 7 Q3 6 Q4 2

WoS (JCR) Q1 14 Q2 8 Q3 7 Q4 7

TR Index 4 makale

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

Üst %1 makale 0

Üst %10 makale 10

Ort. yüzdelik 72.0%

Üst %1 payı 0.0%

Üst %10 payı 28.6%

Makaleler

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

Makale listesi

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%
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%
2025 Comparison of Rheological, Microstructural, and Textural Properties of Set‐Type Yogurts Fermented With Novel Streptococcus thermophilus Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures Food Science & Nutrition DOI 10.1002/fsn3.70269 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.4%
2025 Impacts of Sonication on Fermentation Process and Physicochemical, Microbiological and Sensorial Characteristics of Fermented Black Carrot Juice Fermentation DOI 10.3390/fermentation11080475 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 92.1%
2024 Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing Food Science of Animal Resources DOI 10.5851/kosfa.2023.e59 YÖKSİS SJR Q1 JCR Q2 OpenAlex 76.0%
2023 Revealing the proteolytic characteristics of lactobacillus, lacticaseibacillus, and lactiplantibacillus isolates by in vitro and in situ perspectives Elsevier BV DOI 10.1016/j.fbio.2023.103086 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 90.5%
2023 Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations Journal of Polymers and the Environment DOI 10.1007/s10924-023-02923-w YÖKSİS SJR Q1 JCR Q1 OpenAlex 63.0%
2023 Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI 10.1002/jsfa.12276 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.9%
2022 Occurrence of some pathogenic bacteria in cattle feed samples before and after invasionby European starlings Turkish Journal of Veterinary and Animal Sciences DOI 10.55730/1300-0128.4217 YÖKSİS TR Index SJR Q3 JCR Q4 OpenAlex 9.5%
2022 Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing Archives of Microbiology DOI 10.1007/s00203-022-03272-3 YÖKSİS SJR Q2 JCR Q3 OpenAlex 63.4%
2022 A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics LWT DOI 10.1016/j.lwt.2021.112860 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.6%
2022 Enumeration Of Bifidobacterium Spp., Lactobacillus Acidophilus and Starter Cultures from Commercial Probiotic Yogurts and Freeze-Dried Yogurt Starter Mixes Selcuk Journal of Agriculture and Food Sciences DOI 10.15316/SJAFS.2022.056 YÖKSİS TR Index JCR Q4 OpenAlex 59.6%
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 Journal of Dairy Research DOI 10.1017/S0022029921000765 YÖKSİS SJR Q2 JCR Q2 OpenAlex 53.9%
2021 In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey LWT DOI 10.1016/j.lwt.2021.110908 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 96.8%
2021 Detection of biofilm formation, virulence factor genes, antibiotic-resistance, adherence properties, and some beneficial properties of cheese origin S. infantarius, S. gallolyticus, and S. lutetiensis strains belonging to the S. bovis/S. equinus complex LWT DOI 10.1016/j.lwt.2021.112077 YÖKSİS SJR Q1 JCR Q1 OpenAlex 76.6%
2021 Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE LWT DOI 10.1016/j.lwt.2020.110701 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.0%
2021 Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods International Dairy Journal DOI 10.1016/j.idairyj.2021.105041 YÖKSİS SJR Q1 JCR Q2 OpenAlex 79.8%
2021 Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI 10.1002/jsfa.10909 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.0%
2021 Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening European Food Research and Technology DOI 10.1007/s00217-021-03775-1 YÖKSİS SJR Q2 JCR Q2 OpenAlex 68.8%
2020 Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts LWT DOI 10.1016/j.lwt.2019.108855 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 90.6%

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