Akademisyen

EBRU ERDEMİR

DOÇENT

AĞRI İBRAHİM ÇEÇEN ÜNİVERSİTESİ SAĞLIK BİLİMLERİ FAKÜLTESİ BESLENME VE DİYETETİK BÖLÜMÜ

Ana Dal Mühendislik Temel Alanı
Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

Makale 17
Proje 0
Kitap 2
Bildiri 31
Patent 0
Sanatsal 0

Scopus (SJR) Q1 9 Q2 12 Q3 2 Q4 0

WoS (JCR) Q1 6 Q2 6 Q3 8 Q4 3

TR Index 2 makale

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

Üst %1 makale 0

Üst %10 makale 1

Ort. yüzdelik 63.5%

Üst %1 payı 0.0%

Üst %10 payı 6.2%

Makaleler

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

Makale listesi

2026 Alternative Protein Sources and Food Innovations for Sustainable Nutrition Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v14i3.901-909.8330 YÖKSİS TR Index OpenAlex 18.3%
2025 Physicochemical properties, volatile compound profile changes, and sensory evaluation of meatballs with the addition of different vegetable peels Italian Journal of Food Science DOI 10.15586/ijfs.v37i3.2911 YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %10 OpenAlex 95.0%
2023 Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastırma quality during refrigerated storage European Food Research and Technology DOI 10.1007/s00217-023-04216-x YÖKSİS SJR Q1 JCR Q2 OpenAlex 48.4%
2023 Ağrı ve Erzurum İllerinde Satılan Buy Otu Tohumu Unlarının Bazı Özelliklerinin Araştırılması Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.21597/jist.1212929 YÖKSİS OpenAlex 0.9%
2022 Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations Journal of Food Processing and Preservation DOI 10.1111/jfpp.16263 YÖKSİS SJR Q2 JCR Q3 OpenAlex 63.7%
2022 Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient Meat Science DOI 10.1016/j.meatsci.2022.108737 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.3%
2022 The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product Journal of Food Science and Technology-Mysore DOI 10.1007/s13197-021-05137-x YÖKSİS SJR Q1 JCR Q2 OpenAlex 74.1%
2021 Red raspberry (Rubus ideaus L.) extracts: A novel ingredient in cemen paste Journal of Food Processing and Preservation DOI 10.1111/jfpp.15930 YÖKSİS SJR Q2 JCR Q3 OpenAlex 57.3%
2021 Et ve et ürünlerinin tekstürel özelliklerini enstrümantal olarak tespit etme yöntemleri ve tekstür profil analizi üzerine bir derleme Journal of the Institute of Science and Technology DOI 10.21597/jist.782149 YÖKSİS OpenAlex 77.5%
2020 Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastırma Journal of Stored Products Research DOI 10.1016/j.jspr.2020.101721 YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.1%
2020 Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract Journal of Food Processing and Preservation DOI 10.1111/jfpp.14714 YÖKSİS SJR Q2 JCR Q3 OpenAlex 72.2%
2020 Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastırma during processing and storage Journal of Food Processing and Preservation DOI 10.1111/jfpp.14897 YÖKSİS SJR Q2 JCR Q3 OpenAlex 79.0%
2017 Changes in the Composition of Free Amino Acid During Production of Pastirma Cured with Different Levels of Sodium Nitrite Journal of Food Processing and Preservation DOI 10.1111/jfpp.12801 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.7%
2016 Changes in the Physico chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES YÖKSİS SJR Q3 JCR Q4
2015 Effect of Lyophilized Water Extract of Urtica dioica L. on the Shelf Life of Vacuum-Packaged Beef Steaks Journal of Food Processing and Preservation DOI 10.1111/jfpp.12571 YÖKSİS SJR Q2 JCR Q3 OpenAlex 88.9%
2015 A survey of the physico chemical and microbiological quality of different pastırma types a dry cured meat product CyTA - Journal of Food DOI 10.1080/19476337.2014.938123 YÖKSİS SJR Q2 JCR Q3 OpenAlex 77.3%
2014 A survey of selected minerals in ready-to-eat pastırma types from different regions of Turkey using ICP/OES TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES DOI 10.3906/vet-1306-60 YÖKSİS TR Index SJR Q3 JCR Q4 OpenAlex 15.6%

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