Skip to content
akaturk Academic measurement
Sign in Register

Academician

TÜRKAN UZLAŞIR

DOKTOR ÖĞRETİM ÜYESİ

ALANYA ÜNİVERSİTESİ SANAT VE TASARIM FAKÜLTESİ GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ

  • Ana Dal Mühendislik Temel Alanı
  • Yan Dal Gıda Bilimleri ve Mühendisliği

A quick look at recorded outputs — details below.

  • Articles 30
  • Projects 0
  • Books 1
  • Proceedings 13
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 19 Q2 6 Q3 1 Q4 0
WoS (JCR) Q1 14 Q2 6 Q3 6 Q4 0
TR Index 6 articles

Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.

Top 1% articles 0
Top 10% articles 3
Avg percentile 69.4%
Top 1% share 0.0%
Top 10% share 7.9%

Articles

Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.

Index filters

30 publications total

Scopus (SJR)
Q1 19 Q2 6 Q3 1 Q4 0
WoS (JCR)
Q1 14 Q2 6 Q3 6 Q4 0
TR Index
6 articles

Article list

  1. 2026 Enhancing Allicin Purity and Gastrointestinal Bioactivity Profile of Garlic Extracts Through Optimized Supercritical-CO2 Extraction and Molecular Distillation Processes Foods DOI 10.3390/foods15122174 YÖKSİS SJR Q1 JCR Q1 OpenAlex 55.2%
  2. 2026 Impact of Lactic Acid Bacteria Fermentation on the Nutritional and Sensory Quality of Arthrospira platensis Beverages eFood DOI 10.1002/efd2.70197 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.1%
  3. 2025 Bioactive Compounds and Health Benefits of Arthrospira platensis and Chlorella vulgaris: A Comprehensive Review Food Nutrition DOI 10.1016/j.fnutr.2025.100033 YÖKSİS OpenAlex 86.6%
  4. 2025 Effect of Infusion Time on the Biochemical Composition of Tamarindus indica Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v13is3.3897-3903.8112 YÖKSİS TR Index OpenAlex 32.8%
  5. 2025 Black Garlic: Production Process, Bioactive Compounds, and Health Effects Food Chemistry International DOI 10.1002/fci2.70002 YÖKSİS OpenAlex top 10% OpenAlex 94.9%
  6. 2025 Production of a fermented Arthrospira platensis beverage using Lactobacillus spp.: A comprehensive analysis of its angiotensin-converting enzyme activity, bioactive compounds, and bioaccessibility Food Bioscience DOI 10.1016/j.fbio.2025.106997 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.6%
  7. 2025 Comparison of Composition and Bioactive Properties of Garlic from Gaziantep and Kahramanmaraş Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v13is3.3904-3913.8123 YÖKSİS TR Index OpenAlex 21.3%
  8. 2024 Targeted analysis for the detection of phenolics and authentication of Albanian wines using LC-DAD/ESI–MS/MS combined with chemometric tools Heliyon DOI 10.1016/j.heliyon.2024.e31127 YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.1%
  9. 2024 Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production International Journal of Agriculture Environment and Food Sciences DOI 10.31015/jaefs.2024.1.12 YÖKSİS TR Index OpenAlex 74.0%
  10. 2024 Spirulina platensis and Phaeodactylum tricornutum as sustainable sources of bioactive compounds: Health implications and applications in the food industry Future Postharvest and Food DOI 10.1002/fpf2.12008 YÖKSİS OpenAlex 79.8%
  11. 2024 Comparison of Extraction Techniques for Determining Bioactive Compounds and Antioxidant Activity of Spirulina platensis Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v12i4.554-560.6677 YÖKSİS TR Index OpenAlex 58.1%
  12. 2024 Phenolic Characterization and Quality Evaluation of Herbal Coffee from Roasted Juniper Berry Fruits (Juniperus drupacea L.): Elucidating the Impact of Roasting Foods DOI 10.3390/foods13233946 YÖKSİS SJR Q1 JCR Q1 OpenAlex 67.4%
  13. 2023 Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis Food Chemistry DOI 10.1016/j.foodchem.2023.136843 YÖKSİS SJR Q1 JCR Q1 OpenAlex 74.3%
  14. 2023 Effect of Salt Stress on the Phenolic Compounds, Antioxidant Capacity, Microbial Load, and In Vitro Bioaccessibility of Two Microalgae Species (Phaeodactylum tricornutum and Spirulina platensis) Foods DOI 10.3390/foods12173185 YÖKSİS SJR Q1 JCR Q1 OpenAlex 70.8%
  15. 2023 Chemical and physical characterization of microencapsulated Spirulina fermented with Lactobacillus plantarum Algal Research DOI 10.1016/j.algal.2023.103149 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 92.5%
  16. 2023 Comparison of the effects of oven‐ and microwave‐roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils European Journal of Lipid Science and Technology DOI 10.1002/ejlt.202300024 YÖKSİS SJR Q2 JCR Q3 OpenAlex 63.2%
  17. 2023 Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology Wiley DOI 10.1111/1750-3841.16768 YÖKSİS SJR Q1 JCR Q2 OpenAlex 85.1%
  18. 2020 LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuumL.) phenolic profiles EUROPEAN FOOD RESEARCH AND TECHNOLOGY DOI 10.1007/s00217-020-03548-2 YÖKSİS SJR Q1 JCR Q2 OpenAlex 79.8%
  19. 2020 Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages Food Science of Animal Resources DOI 10.5851/kosfa.2020.e32 YÖKSİS SJR Q1 JCR Q3 OpenAlex 89.6%
  20. 2020 LCDADMS/MS characterization of elderberry flower Sambucus nigra phenolic compounds in ethanol, methanol, and aqueous extracts Journal of Food Processing and Preservation DOI 10.1111/jfpp.14478 YÖKSİS SJR Q2 JCR Q3 OpenAlex 71.7%

Back to academicians