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Akademisyen

HAVVA CEREN AKAL DEMİRDÖĞEN

DOÇENT

ANKARA ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ SÜT TEKNOLOJİSİ BÖLÜMÜ

  • Ana Dal Mühendislik Temel Alanı
  • Yan Dal Gıda Bilimleri ve Mühendisliği
Makale 56 YÖKSİS · 35 OpenAlex · 21
Proje 14
Kitap 14
Bildiri 43

Yayın sayısı iki kaynaktan gelir ve her kaynak ayrı gösterilir: YÖKSİS (akademisyen beyanı) ve OpenAlex (açık akademik katalog). Patent ve sanatsal etkinlikler aşağıdaki Çalışmalar sekmelerinde yer alır.

Dizin çeyrekleri

Scopus (SJR)

26 Toplam

  • Q1 9
  • Q2 12
  • Q3 3
  • Q4 2
Diğer sayımlar
  • YÖKSİS satırı 26 Q1 0 Q2 0 Q3 0 Q4 0

WoS (JCR)

24 Toplam

  • Q1 5
  • Q2 7
  • Q3 10
  • Q4 2
Diğer sayımlar
  • YÖKSİS satırı 24 Q1 0 Q2 0 Q3 0 Q4 0

TR Index

3 makale

OpenAlex atıf yüzdelikleri

Üst %1 makale 1
Üst %10 makale 4
Ort. yüzdelik 61.7%
Yüzdelikli makale 39

OpenAlex atıf yüzdeliği; kapsanan yayınlar (~%52).

Bu göstergeler ne anlama geliyor?
  • Q1–Q4: Yayının çıktığı derginin ilgili indeksteki (Scopus/WoS) çeyrek dilimi. Q1 en üst %25, Q4 en alt %25.
  • Üst %1 / üst %10: Aynı alan ve yılda, dünyada en çok atıf alan %1 veya %10 içindeki yayın sayısı.
  • Ort. yüzdelik: Yayınların atıf persentillerinin ortalaması (100 = en üst).
  • Kaynak: indeks çeyrekleri Scopus/WoS ve TR Index bayrakları; atıf persentilleri OpenAlex.

Makaleler

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

Yayını olan dergiler

21 dergi
Scopus (SJR)
Q1 9 Q2 12 Q3 3 Q4 2
WoS (JCR)
Q1 5 Q2 7 Q3 10 Q4 2
TR Index
3 makale

Makale listesi

  1. 2025 An ınnovative approach to Kashar cheese production: effects of high pressure application on milk Journal of Food Science and Technology DOI 10.1007/s13197-025-06399-5 YÖKSİS SJR Q2 JCR Q2 OpenAlex 14.5%
  2. 2025 Use of Almond Milk, Almond Skin and Plant Based Probiotics on Newly Developed Kefir: Physical, Chemical, Microbiological, and Functional Properties Food Science & Nutrition DOI 10.1002/fsn3.70719 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.7%
  3. 2025 Residual antibiotics in milk at maximum residual limits affects yoghurt fermentation but not yoghurt rheology International Journal of Dairy Technology DOI 10.1111/1471-0307.70017 YÖKSİS SJR Q2 JCR Q3 OpenAlex 13.0%
  4. 2025 Enhancing synbiotic dairy beverages with chemically cross-linked inulin for improved texture and stability Journal of Food Science and Technology DOI 10.1007/s13197-025-06243-w YÖKSİS SJR Q2 JCR Q2 OpenAlex 3.8%
  5. 2025 The Influence of Different Garlic Genotypes on Yogurt Production Food Science & Nutrition DOI 10.1002/fsn3.4606 YÖKSİS SJR Q1 JCR Q2 OpenAlex 2.2%
  6. 2024 FARKLI ORANLARDA EVAPORASYON UYGULAMASIYLA AROMALI SÜT REÇELİ ÜRETİMİ Gıda DOI 10.15237/gida.GD23138 YÖKSİS OpenAlex 60.7%
  7. 2023 Rheological properties of cross-linked inulin solutions as a function of cross-linker concentration and temperature Journal of Dispersion Science and Technology DOI 10.1080/01932691.2023.2225578 YÖKSİS SJR Q2 JCR Q4 OpenAlex 67.0%
  8. 2023 Optimisation of stabiliser usage conditions in oat milk production using response surface methodology Acta Alimentaria DOI 10.1556/066.2022.00263 YÖKSİS SJR Q3 JCR Q4 OpenAlex 66.0%
  9. 2023 Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans Journal of Food Science and Technology-Mysore DOI 10.1007/s13197-022-05651-6 YÖKSİS SJR Q2 JCR Q2 OpenAlex 61.5%
  10. 2023 Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties Mljekarstvo DOI 10.15567/mljekarstvo.2023.0402 YÖKSİS SJR Q3 JCR Q3 OpenAlex 80.0%
  11. 2023 Multi-mycotoxin production of cheese-derived fungal strains in vitro and in cheese models World Mycotoxin Journal DOI 10.3920/WMJ2023.2831 YÖKSİS SJR Q2 JCR Q3 OpenAlex 77.6%
  12. 2022 Effect of donkey milk lactoferrin and lysozyme on yoghurt properties Mljekarstvo DOI 10.15567/mljekarstvo.2022.0202 YÖKSİS SJR Q3 JCR Q3 OpenAlex 58.2%
  13. 2022 Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production Food Technology and Biotechnology DOI 10.17113/ftb.60.02.22.7383 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.5%
  14. 2022 The prevention of physicochemical and microbial quality losses in fresh-cut red beets using different packaging under cold storage conditions LWT - Food Science and Technology DOI 10.1016/j.lwt.2021.112877 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.6%
  15. 2021 Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin Food Science and Technology (Campinas) DOI 10.1590/fst.08421 YÖKSİS SJR Q2 JCR Q3 OpenAlex 66.8%
  16. 2021 Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production International Dairy Journal DOI 10.1016/j.idairyj.2021.105090 YÖKSİS SJR Q1 JCR Q2 OpenAlex 88.5%
  17. 2021 Evaluation of salep obtained from different wild orchid species of Turkey and their use in Maras type ice cream Journal of Food Processing and Preservation DOI 10.1111/jfpp.16063 YÖKSİS SJR Q2 JCR Q3 OpenAlex 71.6%
  18. 2021 Use of kefir and buttermilk to produce an innovative quark cheese Journal of Food Science and Technology-Mysore YÖKSİS SJR Q2 JCR Q3
  19. 2021 Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide LWT- Food Science and Technology DOI 10.1016/j.lwt.2021.111591 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.4%
  20. 2021 The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin International Dairy Journal DOI 10.1016/j.idairyj.2021.104991 YÖKSİS SJR Q1 JCR Q2 OpenAlex 85.7%

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