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Academician

HÜSEYİN TÜRKOĞLU

Doçent

Muğla Sıtkı Koçman Üniversitesi Ula Ali Koçman Meslek Yüksekokulu Gıda İşleme Bölümü

Articles 15 YÖKSİS 15 · OpenAlex 0 Q1 articles 1 Scopus · WoS Q1 1 Co-authors 14 7 Turkish institutions
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Academic summary YÖKSİS and OpenAlex counted separately.
Articles 15
YÖKSİS15 OpenAlex0
Projects 0
Books 0
Proceedings 0

Field ranking

YÖKSİS ?

Collaboration network

From the author lists of YÖKSİS publication records. Duplicate records of a work count once; institutions are co-authors’ current YÖKSİS affiliations.

Co-authors
14
With an akaturk profile
9
Turkish institutions
7
Co-authored works
%93

Academic co-authors 9

  1. AHMET FERİT ATASOY Profesör · Harran Üniversitesi 6
  2. ERGÜN DOĞAN Profesör · Malatya Turgut Özal Üniversitesi 5
  3. HALİL KIRNAK Profesör · Çukurova Üniversitesi 5
  4. ALİ ADNAN HAYALOĞLU Profesör · İnönü Üniversitesi 4
  5. HAMDİ BARBAROS ÖZER Profesör · Ankara Üniversitesi 4
  6. HÜSEYİN AVNİ KIRMACI Profesör · Karabük Üniversitesi 4
  7. MEHMET EMİN DURU Profesör · Muğla Sıtkı Koçman Üniversitesi same university 2
  8. NAZİME MERCAN DOĞAN Profesör · Pamukkale Üniversitesi 2
  9. İBRAHİM KIVRAK Profesör · Muğla Sıtkı Koçman Üniversitesi same university 2

National collaboration 7 institutions

Within own university2 joint works · Muğla Sıtkı Koçman Üniversitesi

  1. Harran Üniversitesi 6 works · 1 academics
  2. Malatya Turgut Özal Üniversitesi 5 works · 1 academics
  3. Çukurova Üniversitesi 5 works · 1 academics
  4. Ankara Üniversitesi 4 works · 1 academics
  5. Karabük Üniversitesi 4 works · 1 academics
  6. İnönü Üniversitesi 4 works · 1 academics
  7. Pamukkale Üniversitesi 2 works · 1 academics

Other co-authors (incl. international) 5

AZİZ TÜRKOĞLU 2KUTRET GEZER 2Hasan VardinMehmet KaraslanMustafa Özden

Authors without an akaturk profile (international researchers, retired or former academics, students, clinicians) are grouped by name spelling; short forms such as “Gulluce M.” join the single full name they match.

Index quartiles

?
Scopus (SJR) 1
  • Q1 1 %100.0
  • Q2 0 %0.0
  • Q3 0 %0.0
  • Q4 0 %0.0
WoS (JCR) 1
  • Q1 1 %100.0
  • Q2 0 %0.0
  • Q3 0 %0.0
  • Q4 0 %0.0
TR Index 0 articles
Other counts

Scopus (SJR)

  • YÖKSİS rows 1

WoS (JCR)

  • YÖKSİS rows 1

Articles

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

15articles

Journals with publications

1 journals

Narrow down

Scopus (SJR)
Q11 Q20 Q30 Q40
WoS (JCR)
Q11 Q20 Q30 Q40
TR Index
0articles

Article list

  1. 2014 Evolution of proteolysis in Urfa cheese made from ewe s milk by wild type starter culture systems Small Ruminant Research YÖKSİS
  2. 2013 Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses Small Ruminant Research YÖKSİS
  3. 2012 The effects of lipase encapsulating carriers on the accelerated ripening of Kashar cheese International Journal of Dairy Technology YÖKSİS
  4. 2011 Phenolic forti cation of yogurt using grape and callus extracts Food Science and Technology YÖKSİS
  5. 2011 Free fatty acid composition and sensory characteristics of Örgü cheese Scientific Research and Essays YÖKSİS
  6. 2011 Some properties and sensory characteristics of Lebeni made from cow s and sheep s milk yogurt Scientific Research and Essays YÖKSİS
  7. 2009 Effect of drip irrigation intensity on soybean seed yield and quality in the semi arid Harran plain Turkey Spanish Journal of Agricultural Research YÖKSİS
  8. 2009 Lipolysis in Urfa Cheese Produced from Raw and Pasteurized Goats and Cows Milk with Mesophilic or Thermophilic Cultures During Ripening Food Chemistry YÖKSİS
  9. 2008 Effects of Heat Treatment and Starter Culture on The Properties of Traditional Urfa Cheeses a White brined Turkish Cheese Produced From Bovine Milk FOOD CONTROL YÖKSİS SJR Q1 JCR Q1
  10. 2008 Effect of Different Seed Rates on Oil and Protein Content and Fatty Acid Composition of Soybean Seeds Asian Journal of Chemistry YÖKSİS
  11. 2008 Changes of Composition and Free Fatty Acid Contents of Urfa Cheeses a White brined Turkish Cheese During Ripening Effects of Heat Treatments and Starter Cultures Food Chemistry YÖKSİS
  12. 2007 Ripening of traditional Örgü cheese manufactured with raw or pasteurized milk Composition and biochemical Properties International Journal of Dairy Technology YÖKSİS
  13. 2006 Free radical scavenging capacity and antimicrobial activity of wild edible mushroom from Turkey African Journal of Biotechnology YÖKSİS
  14. 2006 Antioxidant and antimicrobial activities of Morchella conica Pers African Journal of Biotechnology YÖKSİS
  15. 2006 Antioxidant and antimicrobial properties of ethanolic extract from Lepista nuda Bull Cooke Annals of Microbiology YÖKSİS

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