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Academician

EDA DEMİROK SONCU

DOÇENT

ANKARA 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 35
  • Projects 0
  • Books 0
  • Proceedings 0
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 14 Q2 3 Q3 3 Q4 1
WoS (JCR) Q1 9 Q2 6 Q3 4 Q4 2
TR Index 0 articles

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

Top 1% articles 0
Top 10% articles 6
Avg percentile 58.0%
Top 1% share 0.0%
Top 10% share 21.4%

Articles

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

Index filters

35 publications total

Scopus (SJR)
Q1 14 Q2 3 Q3 3 Q4 1
WoS (JCR)
Q1 9 Q2 6 Q3 4 Q4 2
TR Index
0 articles

Article list

  1. 2025 Effect of Amaranth and Corn Flour Ratios in Batter and Breader on the Physicochemical and Technological Properties of Gluten‐Free Turkey Nuggets Journal of Food Science DOI 10.1111/1750-3841.70667 YÖKSİS SJR Q1 JCR Q2 OpenAlex 32.0%
  2. 2025 Impact of Calcium Lactate Concentration and Holding Time on Caviar-like Chicken Broth Hydrogel Beads Molecules DOI 10.3390/molecules30193926 YÖKSİS SJR Q1 JCR Q2 OpenAlex 80.0%
  3. 2024 From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production FOODS DOI 10.3390/foods13142218 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 90.7%
  4. 2021 GLUTENSİZ NUGGETLARDA LİPOLİTİK DEĞİŞİMLER ÜZERİNE DONMUŞ DEPOLAMANIN ETKİSİ GIDA DOI 10.15237/gida.GD20100 YÖKSİS OpenAlex 23.4%
  5. 2020 Effect of chitosan-essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages JOURNAL OF FOOD SCIENCE DOI http://doi.wiley.com/10.1111/1750-3841.15053 YÖKSİS SJR Q1 JCR Q2 OpenAlex 68.1%
  6. 2019 White striping prevalence and its effect on meat quality of broiler breast fillets under commercial conditions JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION DOI 10.1111/jpn.13092 YÖKSİS SJR Q2 JCR Q2 OpenAlex 84.0%
  7. 2018 Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils LWT-FOOD SCIENCE AND TECHNOLOGY DOI 10.1016/j.lwt.2018.06.049 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.7%
  8. 2018 Formation of heterocyclic aromatic amines in doner kebab cookedwith different methods at varying degrees of doneness Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment DOI 10.1080/19440049.2018.1562230 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 91.8%
  9. 2017 Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.13240 YÖKSİS SJR Q2 JCR Q3 OpenAlex 70.2%
  10. 2017 Presence of acrylamide and heterocyclic aromatic amines in breaded chicken meat products and dietary exposure of Turkish population from Ankara based on the food frequency questionnaire study EUROPEAN FOOD RESEARCH AND TECHNOLOGY DOI 10.1007/s00217-017-2976-1 YÖKSİS SJR Q1 JCR Q2 OpenAlex 85.3%
  11. 2017 OLEOJELLER VE EMÜLSİFİYE ET ÜRÜNLERİNDE KULLANIMI GIDA DOI 10.15237/gida.GD17017 YÖKSİS OpenAlex 7.9%
  12. 2016 Microwave thawing and green tea extract efficiency for the formation of acrylamide throughout the production process of chicken burgers and chicken nuggets JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI 10.1002/jsfa.7976 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.6%
  13. 2016 DONMUŞ DEPOLANAN TAVUK BURGERLERDE YEŞİL ÇAY EKSTRAKTININ LİPOLİTİK DEĞİŞİMLER VE MİKROBİYEL İNHİBİSYON ÜZERİNE ETKİSİ GIDA DOI 10.15237/gida.GD16012 YÖKSİS OpenAlex 2.0%
  14. 2015 The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico chemical Textural and Organoleptic Quality of Low fat Beef Hamburger Korean Journal for Food Science of Animal Resources DOI 10.5851/kosfa.2015.35.3.370 YÖKSİS SJR Q3 JCR Q4 OpenAlex 66.8%
  15. 2014 The Effects Of Vacuum Tumbling Combined With Sodium Tripolyphosphate On Lipolytic And Oxidative Changes In Beef Döner GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD14033 YÖKSİS OpenAlex 50.4%
  16. 2014 Proteolytic and Sensory Changes During Marination of Rainbow Trout (Oncorhynchus mykiss) Flesh in Pomegranate Juice Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2012.752425 YÖKSİS SJR Q3 JCR Q3 OpenAlex 56.8%
  17. 2014 Effect of green tea extract and microwave pre cooking on the formation of acrylamide in fried chicken drumsticks and chicken wings FOOD RESEARCH INTERNATIONAL DOI 10.1016/j.foodres.2014.04.003 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 93.2%
  18. 2020 Protein oxidation and subsequent changes in chicken breast and thigh meats during long-term frozen storage AGRICULTURAL AND FOOD SCIENCE DOI https://journal.fi/afs/article/view/97338 YÖKSİS SJR Q3 JCR Q3
  19. 2020 Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage Meat Science DOI https://linkinghub.elsevier.com/retrieve/pii/S0309174019307582 YÖKSİS SJR Q1 JCR Q1
  20. 2018 Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils LWT-FOOD SCIENCE AND TECHNOLOGY DOI https://www.sciencedirect.com/science/article/pii/S0023643818305607?via%3Dihub YÖKSİS SJR Q1 JCR Q1

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