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Akademisyen

DUYGU ALP BALTAKESMEZ

DOKTOR ÖĞRETİM ÜYESİ

ARDAHAN ÜNİVERSİTESİ TURİZM İŞLETMECİLİĞİ VE OTELCİLİK YÜKSEKOKULU GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 26
  • Proje 0
  • Kitap 0
  • Bildiri 27
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 5 Q2 5 Q3 3 Q4 0
WoS (JCR) Q1 3 Q2 4 Q3 5 Q4 1
TR Index 10 makale

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

Üst %1 makale 1
Üst %10 makale 5
Ort. yüzdelik 67.2%
Üst %1 payı 4.5%
Üst %10 payı 22.7%

Makaleler

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

Dizin filtreleri

Toplam 26 yayın

Scopus (SJR)
Q1 5 Q2 5 Q3 3 Q4 0
WoS (JCR)
Q1 3 Q2 4 Q3 5 Q4 1
TR Index
10 makale

Makale listesi

  1. 2025 Investigation of interlayer role of SLp biomaterial synthesized by a sol-gel method for bioelectronic applications: hybrid photodiode Journal of Sol-Gel Science and Technology DOI 10.1007/s10971-025-07012-z YÖKSİS SJR Q2 JCR Q1 OpenAlex 73.1%
  2. 2025 Potential effect of SLp on the sensitivity of Lactiplantibacillus plantarum strains to Penicillin-G Future Microbiology DOI 10.1080/17460913.2025.2603119 YÖKSİS SJR Q3 JCR Q3 OpenAlex 73.0%
  3. 2025 Diversity and Functional Roles of Microorganisms in Anatolian Black Pine Cone Vinegar Fermentation Food Science &Nutrition DOI 10.1002/fsn3.70155 YÖKSİS SJR Q1 JCR Q2 OpenAlex 6.3%
  4. 2025 The Resistance Abilities of Some Bacillus Species to Gastrointestinal Tract Conditions: Whole Genome Sequencing of the Novel Candidate Probiotic Strains Bacillus clausii BA8 and Bacillus subtilis BA11 Food Science & Nutrition DOI 10.1002/fsn3.70018 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 95.8%
  5. 2025 Determination of Some Physicochemical Properties and Evaluation of Sensory Acceptability of Bread Produced Using Ancestor Seed Kavılca (Triticum dicoccum L.) Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v13i11.3249-3257.7930 YÖKSİS TR Index OpenAlex 69.1%
  6. 2025 Determination of various physical, structural properties and sensory acceptability of Hatay Kömbe cookies produced from Ancestral Seed Kavılca (Triticum dicoccum L.) Harran Tarım ve Gıda Bilimleri Dergisi DOI 10.29050/harranziraat.1572194 YÖKSİS TR Index OpenAlex 80.8%
  7. 2025 Goose Meat: Salting/drying effect on nutritional value, physicochemical and sensory properties Gıda ve Yem Bilimi Teknolojisi Dergisi DOI 10.56833/gidaveyem.1620763 YÖKSİS TR Index OpenAlex 80.5%
  8. 2024 Investigation of the Potential of Rosa Damascena Vinegar Fermented with Probiotic Lactic Acid Bacteria as a Functional Food Revista Mexicana de Ingeniería Química DOI 10.24275/rmiq/Alim24156 YÖKSİS SJR Q3 JCR Q3 OpenAlex 59.2%
  9. 2024 Effect of Different Acids and Salt Application on The Microbiota of Pickled Cabbage Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v12i2.327-337.6577 YÖKSİS TR Index OpenAlex 1.7%
  10. 2023 Some Characteristics of Breakfast Spreadable Cornelian Cherry (Cornus mas L.) Nectar Produced Using Potentially Probiotic Starter Culture Turkish Journal of Agriculture -Food Science and Technology (TURJAF) DOI 10.24925/turjaf.v11i2.329-337.5751 YÖKSİS TR Index OpenAlex 2.2%
  11. 2022 Strain-dependent effectivity, and protective role against enzymes of S-layers in Lactiplantibacillus plantarum strains Journal of Basic Microbiology DOI 10.1002/jobm.202100590 YÖKSİS SJR Q2 JCR Q3 OpenAlex 71.7%
  12. 2022 Some Characteristics Of Turkish-Style Fermented Garlic Pickles Produced Using Four Different Potentially Probiotic Starter Cultures GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD22038 YÖKSİS OpenAlex 75.4%
  13. 2021 The microbiological quality of various foods dried by applying different drying methods: a review European Food Research and Technology DOI 10.1007/s00217-021-03731-z YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %1 OpenAlex 99.5%
  14. 2020 The importance of the S-layer on the adhesion and aggregation ability of Lactic acid bacteria Molecular Biology Reports DOI 10.1007/s11033-020-05430-6 YÖKSİS SJR Q3 JCR Q4 OpenAlex üst %10 OpenAlex 90.6%
  15. 2019 Adhesion mechanisms of lactic acid bacteria: conventional and novel approaches for testing World Journal of Microbiology and Biotechnology DOI 10.1007/s11274-019-2730-x YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 95.4%
  16. 2019 Farklı Kaynaklardan Izole Edilmiş Laktik Asit Bakterilerinin Ekzopolisakkarit Üretimi Ve Kolesterol Asimilasyon Yeteneklerinin Belirlenmesi GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD18059 YÖKSİS OpenAlex 74.5%
  17. 2018 Gıda Kaynaklı Viral Gastroenteritler Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v6i11.1592-1598.2054 YÖKSİS TR Index OpenAlex 11.6%
  18. 2014 Bazı Laktik Asit Bakterilerinin Antibiyotik Dirençlilikleri Ve Aroma Maddeleri Oluşturma Özelliklerinin Belirlenmesi GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD14034 YÖKSİS OpenAlex 79.7%
  19. 2026 Characteristics and antibacterial activity of S-layer (SLp)-doped AgNPs colloidal biohybrid solution International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2026.151780 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.3%
  20. 2026 Microbiota and quality profiling of fermented goat meat sausages (sucuk) under nitrite-reduced and mixed-culture strategies World Journal of Microbiology and Biotechnology DOI 10.1007/s11274-026-04804-5 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 98.7%

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