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Academician

NURAY GÜZELER

PROFESÖR

ÇUKUROVA ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Keywords YÖKSİS
Articles 131 YÖKSİS · 131 OpenAlex · 0
Projects 69
Books 2
Proceedings 211

YÖKSİS and OpenAlex counted separately.

Field ranking

YÖKSİS ?

Research topics

OpenAlex

Index quartiles

?
Scopus (SJR) 15
  • Q1 2
  • Q2 6
  • Q3 4
  • Q4 3
WoS (JCR) 15
  • Q1 2
  • Q2 4
  • Q3 5
  • Q4 4
TR Index TR Index

16 articles

OpenAlex citation percentile
  • Top 1% 0
  • Top 10% 1
  • Avg 39.9%
  • n 3
Other counts

Scopus (SJR)

  • YÖKSİS rows 15

WoS (JCR)

  • YÖKSİS rows 15

Articles

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

Journals with publications

27 journals
Scopus (SJR)
Q1 2 Q2 6 Q3 4 Q4 3
WoS (JCR)
Q1 2 Q2 4 Q3 5 Q4 4
TR Index
16 articles

Article list

  1. 2025 Impacts of seasons and regions on the physicochemical, microbiological and sensory characteristics of Kars Fresh Kashar cheeses INTERNATIONAL DAIRY JOURNAL DOI 10.1016/j.idairyj.2024.106120 YÖKSİS SJR Q2 JCR Q3
  2. 2025 Characteristics of Fermented Milk Product Produced by Coagulating Bovine, Ovine and Caprine Milks with Chickpea (Cicer arietinum L.) Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v13i12.4144-4157.8303 YÖKSİS TR Index
  3. 2024 Changes in texture profile and mineral content of ultrafiltered white cheese produced using different salt concentrations Mljekarstvo DOI 10.15567/mljekarstvo.2024.0105 YÖKSİS SJR Q3 JCR Q3
  4. 2024 Cross-linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme International Journal of Dairy Technology DOI 10.1111/1471-0307.13044 YÖKSİS SJR Q2 JCR Q3
  5. 2023 Effect of Different Production Methods on Quality Parameters of Hatay Künefe Cheese Journal of Dairy Research DOI 10.1017/S0022029923000298 YÖKSİS SJR Q2 JCR Q2
  6. 2023 The effects of the use of whey protein as a fat replacer on the composition, proteolysis, textural, meltability, microstructural, and sensory properties of reduced-fat Boru-type Künefe cheese during storage International Dairy Journal DOI 10.1016/j.idairyj.2022.105519 YÖKSİS JCR Q2
  7. 2022 Effects of freeze-dried black carrot fiber addition on the physicochemical, color, sensory attributes, and mineral contents of ayran Journal of Food Processing and Preservation DOI 10.1111/jfpp.17225 YÖKSİS SJR Q2 JCR Q3
  8. 2022 Effects of stabilisers in brine on soft white cheese quality parameters International Dairy Journal DOI 10.1016/j.idairyj.2022.105446 YÖKSİS SJR Q1 JCR Q2
  9. 2022 Mersin Mutfağının Gastronomik Ürünleri Aydın Gastronomy YÖKSİS TR Index
  10. 2021 INVESTIGATION OF MACROELEMENT AND MINERAL VALUES IN BREAST MILK IN THE FIRST SIX MONTHS POSTPARTUM Fresenius Environmental Bulletin DOI https://www.prt-parlar.de/download_feb_2021/ YÖKSİS SJR Q4 JCR Q4
  11. 2021 Traditional Anatolian Ceremonial Dishes / Geleneksel Anadolu Tören Yemekleri AYDIN GASTRONOMY DOI 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2007 YÖKSİS TR Index
  12. 2021 Aroma profiles and mineral composition of Buffalo kaymak collected from markets in the Çukurova region of Turkey International Journal of Agriculture, Environment and Food Sciences DOI 10.31015/jaefs.2021.4.28 YÖKSİS TR Index
  13. 2020 Kazakistan Süt Üretimi Ve Süt Endüstrisi ALKÜ Fen Bilimleri Dergisi YÖKSİS
  14. 2020 The Effects of Microbial Transglutaminase (MTG) Enzyme on Sensory Properties of Hatay Cheese International Journal of Innovative Approaches in Agricultural Research DOI 10.29329/ijiaar.2020.254.5 YÖKSİS TR Index
  15. 2020 Doğu Anadolu Bölgesinde Üretilen Peynir Çeşitleri Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi YÖKSİS
  16. 2020 Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder Mljekarstvo DOI https://hrcak.srce.hr/243652 YÖKSİS SJR Q3
  17. 2020 Dairy Products Made from Yogurt in Hatay Region Turkish Journal of Agriculture-Food Science and Technology DOI http://www.agrifoodscience.com/index.php/TURJAF/article/view/3058 YÖKSİS TR Index
  18. 2019 Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts Foods DOI 10.3390/foods8010033 YÖKSİS SJR Q2 JCR Q1
  19. 2019 Physical, chemical, and microstructural properties of nonfat yogurts fortified with the addition of tara gum alone or in combination with buttermilk powder Journal of Food Processing and Preservation DOI 10.1111/jfpp.14217 YÖKSİS SJR Q2 JCR Q3
  20. 2019 Physicochemical and Microbiological Properties of Kefir, Kefir Yogurt and Chickpea Yogurt World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering YÖKSİS

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