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BÜLENT ÇETİN

PROFESÖR

ATATÜRK ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 119
  • Proje 0
  • Kitap 0
  • Bildiri 45
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 39 Q2 32 Q3 8 Q4 2
WoS (JCR) Q1 25 Q2 28 Q3 14 Q4 16
TR Index 11 makale

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

Üst %1 makale 2
Üst %10 makale 21
Ort. yüzdelik 77.0%
Üst %1 payı 2.2%
Üst %10 payı 23.3%

Makaleler

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

Dizin filtreleri

Toplam 119 yayın

Scopus (SJR)
Q1 39 Q2 32 Q3 8 Q4 2
WoS (JCR)
Q1 25 Q2 28 Q3 14 Q4 16
TR Index
11 makale

Makale listesi

  1. 2026 Dissecting Probiotic Diversity in a Fermented Cheese: A Multivariate Approach to Strain Characterisation and Safety JOURNAL OF FOOD QUALITY DOI 10.1155/jfq/2790500 YÖKSİS SJR Q2 JCR Q2 OpenAlex 3.0%
  2. 2026 Probiotic Characterization of Lactic Acid Bacteria Isolated from Traditional Pickles: A Functional and Safety Assessment Brazilian archives of biology and technology DOI 10.1590/1678-4324-2026240325 YÖKSİS SJR Q2 JCR Q3 OpenAlex 86.7%
  3. 2026 Dissecting Probiotic Diversity in a Fermented Cheese: A Multivariate Approach to Strain Characterisation and Safety Journal of Food Quality DOI 10.1155/jfq/2790500 YÖKSİS SJR Q2 JCR Q2 OpenAlex 3.0%
  4. 2026 Postbiotics in Dairy: A Comprehensive Review of Applications and Health Impacts Current Nutrition Reports DOI 10.1007/s13668-026-00767-z YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.6%
  5. 2026 Postbiotics in Dairy: A Comprehensive Review of Applications and Health Impacts Current Nutrition Reports DOI 10.1007/s13668-026-00767-z YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.6%
  6. 2026 Probiotic Characterization of Lactic Acid Bacteria Isolated from Traditional Pickles: A Functional and Safety Assessment Brazilian Archives of Biology and Technology DOI 10.1590/1678-4324-2026240325 YÖKSİS SJR Q2 JCR Q3 OpenAlex 86.7%
  7. 2025 Comparative quality assessment of plant-based kefir as a vegan alternative to traditional kefir Food Bioscience DOI 10.1016/j.fbio.2025.107062 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.5%
  8. 2025 Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential International Dairy Journal DOI 10.1016/j.idairyj.2024.106132 YÖKSİS SJR Q2 JCR Q3 OpenAlex 88.6%
  9. 2025 Comprehensive characterization of purified naringinase: effect on naringin content, antioxidant activity, phenolic profile, and grapefruit juice quality Turkish Journal of Agriculture and Forestry DOI 10.55730/1300-011X.3283 YÖKSİS TR Index SJR Q2 JCR Q2 OpenAlex 58.1%
  10. 2025 Bridging Tradition and Innovation: A Systematic Review and Bibliometric Analysis of Turkish Fermented Foods Foods DOI 10.3390/foods14244324 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.8%
  11. 2025 Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential International Dairy Journal DOI 10.1016/j.idairyj.2024.106132 YÖKSİS SJR Q2 JCR Q3 OpenAlex 88.6%
  12. 2025 An investigation on probiotic properties, technological characteristics and safety evaluation of yoghurt bacteria Biologia DOI 10.1007/s11756-025-02032-0 YÖKSİS SJR Q2 JCR Q3 OpenAlex 70.8%
  13. 2025 Probiotic potential, safety assessment, and functional properties of lactic acid bacteria from camel milk ENZYME AND MICROBIAL TECHNOLOGY DOI 10.1016/j.enzmictec.2025.110676 YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %10 OpenAlex 97.7%
  14. 2025 Chemical Composition of Hydrodistillated Essential Oil of Heracleum antasiaticum MANDEN (L.) and its Antimicrobial Activity Against Food-Borne Microorganisms Selcuk Journal of Agriculture and Food Sciences DOI 10.15316/selcukjafsci.1683861 YÖKSİS TR Index JCR Q4 OpenAlex 21.7%
  15. 2025 Comparison of different animal milks on microbiological, physicochemical, sensory properties, and volatile component profile of Kefir Journal of Food Measurement and Characterization DOI 10.1007/s11694-025-03372-w YÖKSİS SJR Q2 JCR Q2 OpenAlex 89.4%
  16. 2025 Safety aspects and in vitro probiotic assessment of Kluyveromyces marxianus strains from neonatal faeces Antonie van Leeuwenhoek DOI 10.1007/s10482-025-02090-z YÖKSİS SJR Q3 JCR Q4 OpenAlex 83.1%
  17. 2025 Comprehensive characterization of purified naringinase: effect on naringin content, antioxidant activity, phenolic profile, and grapefruit juice quality Turkish Journal of Agriculture and Forestry DOI 10.55730/1300-011X.3283 YÖKSİS SJR Q2 JCR Q2 OpenAlex 58.1%
  18. 2025 An investigation on probiotic properties, technological characteristics and safety evaluation of yoghurt bacteria BIOLOGIA DOI 10.1007/s11756-025-02032-0 YÖKSİS SJR Q2 JCR Q3 OpenAlex 70.8%
  19. 2025 Comparative quality assessment of plant-based kefir as a vegan alternative to traditional kefir Food Bioscience DOI 10.1016/j.fbio.2025.107062 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.5%
  20. 2025 Safety aspects and in vitro probiotic assessment of Kluyveromyces marxianus strains from neonatal faeces Antonie van Leeuwenhoek DOI 10.1007/s10482-025-02090-z YÖKSİS SJR Q3 JCR Q4 OpenAlex 83.1%

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