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GAMZE TOYDEMİR ŞEN

DOÇENT

ALANYA ALAADDİN KEYKUBAT ÜNİVERSİTESİ RAFET KAYIŞ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 22
  • Proje 0
  • Kitap 7
  • Bildiri 30
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 15 Q2 1 Q3 1 Q4 0
WoS (JCR) Q1 10 Q2 5 Q3 0 Q4 2
TR Index 1 makale

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

Üst %1 makale 1
Üst %10 makale 7
Ort. yüzdelik 81.2%
Üst %1 payı 5.6%
Üst %10 payı 38.9%

Makaleler

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

Dizin filtreleri

Toplam 22 yayın

Scopus (SJR)
Q1 15 Q2 1 Q3 1 Q4 0
WoS (JCR)
Q1 10 Q2 5 Q3 0 Q4 2
TR Index
1 makale

Makale listesi

  1. 2026 Ultrasound‐Assisted NADES‐Based Extraction of Spirulina Bioactives: Bioaccessibility and Intestinal Permeability Assessment Using an In Vitro Digestion/Caco‐2 Cell Model and Food Application Journal of Food Science DOI 10.1111/1750-3841.71289 YÖKSİS SJR Q1 JCR Q2 OpenAlex 71.1%
  2. 2022 Effect of food processing on antioxidants, their bioavailability and potential relevance to human health Food Chemistry: X DOI 10.1016/j.fochx.2022.100334 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.0%
  3. 2022 Screening of the AhR- and Nrf2-linked transcriptional activities of some cruciferous vegetables and nuts in human intestinal epithelial cells as foods containing endogenous AhR ligand precursors Food Biotechnology DOI 10.1080/08905436.2022.2028263 YÖKSİS SJR Q2 JCR Q4 OpenAlex 36.2%
  4. 2021 Coffee induces AHR- and Nrf2-mediated transcription in intestinal epithelial cells Food Chemistry DOI 10.1016/j.foodchem.2020.128261 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.7%
  5. 2021 Bazı Siyah Üzüm ve Nar Ürünlerinin Antioksidan Özelliklerinin İncelenmesi Avrupa Bilim ve Teknoloji Dergisi DOI 10.31590/ejosat.918712 YÖKSİS TR Index OpenAlex 35.6%
  6. 2018 Fonksiyonel Meyve Suyu Pazarındaki Yeni Eğilimler Gıda Teknolojisi YÖKSİS
  7. 2017 Processing black mulberry into jam: Effects on antioxidant potential and in vitro bioaccessibility Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.8152 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.9%
  8. 2017 Use of Microarray Datasets to generate Caco-2-dedicated Networks and to identify Reporter Genes of Specific Pathway Activity Scientific Reports DOI 10.1038/s41598-017-06355-0 YÖKSİS SJR Q1 JCR Q1 OpenAlex 64.8%
  9. 2017 Investigating the antioxidant and antimicrobial activities of different vinegars European Food Research and Technology DOI 10.1007/s00217-017-2908-0 YÖKSİS SJR Q1 JCR Q2 OpenAlex 81.7%
  10. 2016 Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility International Journal of Molecular Sciences DOI 10.3390/ijms17101658 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 95.2%
  11. 2016 Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility International Journal of Molecular Sciences DOI 10.3390/ijms17060858 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %1 OpenAlex 99.2%
  12. 2016 A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables Critical Reviews in Food Science and Nutrition DOI 10.1080/10408398.2015.1045969 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.9%
  13. 2015 The effects of juice processing on black mulberry antioxidants Food Chemistry DOI 10.1016/j.foodchem.2014.11.151 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 90.9%
  14. 2015 Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas Polish Journal of Food and Nutrition Sciences DOI 10.1515/pjfns-2015-0019 YÖKSİS SJR Q3 JCR Q4 OpenAlex 85.9%
  15. 2015 Meyve suyu ve antioksidan bileşenlerin biyoyararlılığı Gıda Teknolojisi YÖKSİS
  16. 2014 Effect of industrial juice concentrate processing on phenolic profile and antioxidant capacity of black carrots International Journal of Food Science and Technology DOI 10.1111/ijfs.12370 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 91.3%
  17. 2014 Home processing of tomatoes (Solanum lycopersicum): Effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.6546 YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.1%
  18. 2013 Industrial processing effects on phenolic compounds in sour cherry (Prunus cerasus L.) fruit Food Research International DOI 10.1016/j.foodres.2013.04.009 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.1%
  19. 2013 Investigating the transport dynamics of anthocyanins from unprocessed fruit and processed fruit juice from sour cherry (Prunus cerasus L.) across intestinal epithelial cells Journal of Agricultural and Food Chemistry DOI 10.1021/jf4032519 YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.4%
  20. 2013 Changes in sour cherry (Prunus cerasus L.) antioxidants during nectar processing and in vitro gastrointestinal digestion Journal of Functional Foods DOI 10.1016/j.jff.2013.05.008 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.2%

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