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Akademisyen

SİMEL BAĞDER ELMACI

DOKTOR ÖĞRETİM ÜYESİ

ANKARA ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 15
  • Proje 0
  • Kitap 0
  • Bildiri 41
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 4 Q2 6 Q3 0 Q4 0
WoS (JCR) Q1 3 Q2 2 Q3 4 Q4 1
TR Index 0 makale

Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.

Üst %1 makale 0
Üst %10 makale 4
Ort. yüzdelik 75.8%
Üst %1 payı 0.0%
Üst %10 payı 30.8%

Makaleler

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

Dizin filtreleri

Toplam 15 yayın

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

Makale listesi

  1. 2025 Deep eutectic solvent pre-treatment of residual biomass streams – Effects on anaerobic degradability Renewable Energy DOI 10.1016/j.renene.2025.123215 YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.1%
  2. 2024 Deep eutectic solvent pretreatment of cork dust – Effects on biomass composition, phenolic extraction and anaerobic degradability Waste Management DOI 10.1016/j.wasman.2024.04.007 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.5%
  3. 2023 EFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR Association of Food Technology, Turkey DOI 10.15237/gida.GD22099 YÖKSİS OpenAlex 26.6%
  4. 2020 Effect of microwave-assisted deep eutectic solvent pretreatment on lignocellulosic structure and bioconversion of wheat straw Cellulose DOI http://link.springer.com/10.1007/s10570-020-03371-8 YÖKSİS SJR Q1 JCR Q1
  5. 2020 Influence of different culture conditions on exopolysaccharide production by indigenous lactic acid bacteria isolated from pickles Archives of Microbiology DOI 10.1007/s00203-019-01799-6 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 95.2%
  6. 2019 SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD19081 YÖKSİS OpenAlex 47.6%
  7. 2018 Ionic liquid pretreatment of yellow pine followed by enzymatic hydrolysis and fermentation BIOTECHNOLOGY PROGRESS DOI 10.1002/btpr.2661 YÖKSİS SJR Q2 JCR Q2 OpenAlex 54.7%
  8. 2017 Technological Properties of Lactic Acid Bacteria Isolated From Traditional Pickles Gıda DOI 10.15237/gida.GD17097 YÖKSİS OpenAlex 66.0%
  9. 2016 Optimization of organic acid pretreatment of wheat straw Biotechnology Progress DOI 10.1002/btpr.2347 YÖKSİS SJR Q2 JCR Q2 OpenAlex 84.1%
  10. 2016 Identifi cation of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selectionof Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields Polish Journal of Food and Nutrition Sciences DOI 10.1515/pjfns-2015-0041 YÖKSİS OpenAlex 81.6%
  11. 2015 Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey Folia Microbiologica DOI 10.1007/s12223-014-0363-x YÖKSİS SJR Q2 JCR Q4 OpenAlex 88.9%
  12. 2015 Effectiveness of chitosan against wine related microorganisms Antonie van Leeuwenhoek DOI 10.1007/s10482-014-0362-6 YÖKSİS SJR Q1 JCR Q3 OpenAlex 82.3%
  13. 2015 In vitro properties of potential probiotic indigenous lactic acid bacteria originating from traditional pickles BioMed Research International DOI 10.1155/2015/315819 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 96.2%
  14. 2014 Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey Antonie van Leeuwenhoek DOI 10.1007/s10482-014-0138-z YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 90.2%
  15. 2009 Saccharomyces Dışındaki Mayaların Şarap Aromasına Etkileri Gıda YÖKSİS

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