Academician
SERPİL ŞAHİN
PROFESÖR
ORTA DOĞU TEKNİK ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
A quick look at recorded outputs — details below.
- Articles 141
- Projects 0
- Books 0
- Proceedings 0
- Patents 0
- Artistic 0
Scopus (SJR)
Q1
38
Q2
22
Q3
3
Q4
0
WoS (JCR)
Q1
35
Q2
10
Q3
13
Q4
6
TR Index
0
articles
Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.
Top 1% articles
0
Top 10% articles
0
Avg percentile
65.4%
Top 1% share
0.0%
Top 10% share
0.0%
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Article list
- 2026 Tomato pomace as a sustainable protein source: Comprehensive characterization of proteins extracted by conventional alkaline, microwave, and ultrasound-assisted methods YÖKSİS SJR Q1 JCR Q1
- 2026 Contrasting effects of phase-oriented antioxidant localization on oxidative resistance and physical stability of double emulsions YÖKSİS SJR Q1 JCR Q1
- 2025 Impact of Kale (Brassica oleracea) Extract on Characterization of Centrifugally Spun Fibers and Delay of Lipid Oxidation YÖKSİS SJR Q2 JCR Q2
- 2025 Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality YÖKSİS SJR Q1 JCR Q1
- 2025 Utilizing Lentil Proteins and Flours for Sustainable Encapsulation and Techno-Functional Applications in Food Technology YÖKSİS SJR Q1 JCR Q2
- 2025 Optimization and Characterization of Centrifugally Spun Gelatin-Based Fibers Incorporated with Bay Laurel (Laurus nobilis L.) Leaf Essential Oil YÖKSİS SJR Q1 JCR Q1
- 2025 Effects of transglutaminase and thyme oil addition on the properties of faba bean protein-based active films YÖKSİS SJR Q1 JCR Q1
- 2024 Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid YÖKSİS SJR Q1 JCR Q1
- 2024 Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films YÖKSİS SJR Q1 JCR Q1
- 2024 Gallic acid crosslinked peanut protein-corn starch composite edible films produced at alkaline pH with ultrasound application YÖKSİS SJR Q2 JCR Q3
- 2023 Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature YÖKSİS SJR Q1 JCR Q1
- 2023 The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers YÖKSİS SJR Q1 JCR Q1
- 2023 Encapsulation of olive leaf extract using double emulsion method YÖKSİS SJR Q1 JCR Q1
- 2023 Drying of mushrooms by alternative technologies YÖKSİS SJR Q2 JCR Q1
- 2023 Carvacrol/cyclodextrin inclusion complex loaded gelatin/pullulan nanofibers for active food packaging applications YÖKSİS SJR Q1 JCR Q1
- 2022 Investigation of surface properties of quince seed extract as a novel polymeric surfactant YÖKSİS SJR Q1 JCR Q1
- 2022 High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity YÖKSİS SJR Q2 JCR Q2
- 2022 Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning YÖKSİS SJR Q1 JCR Q1
- 2021 Examination of interfacial properties of quince seed extract on a sunflower oil-water interface YÖKSİS SJR Q1 JCR Q2
- 2021 Correlation between physical and sensorial properties of gummy confections with different formulations during storage YÖKSİS SJR Q2 JCR Q3