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Academician

İHSAN BAKIRCI

PROFESÖR

ATATÜRK ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

A quick look at recorded outputs — details below.

  • Articles 71
  • Projects 0
  • Books 0
  • Proceedings 57
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 6 Q2 14 Q3 9 Q4 6
WoS (JCR) Q1 2 Q2 10 Q3 7 Q4 12
TR Index 8 articles

Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.

Top 1% articles 0
Top 10% articles 1
Avg percentile 67.7%
Top 1% share 0.0%
Top 10% share 3.3%

Articles

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

Index filters

71 publications total

Scopus (SJR)
Q1 6 Q2 14 Q3 9 Q4 6
WoS (JCR)
Q1 2 Q2 10 Q3 7 Q4 12
TR Index
8 articles

Article list

  1. 2025 The Effect of Using Demineralized Whey Powder and Buttermilk Powder Instead of Skimmed Milk Powder on Physicochemical, Microbiological, and Biochemical Properties of Yogurt JOURNAL OF FOOD SCIENCE DOI 10.1111/1750-3841.70296 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.2%
  2. 2024 Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and Classical Yogurt Culture Probiotics and Antimicrobial Proteins DOI 10.1007/s12602-023-10123-0 YÖKSİS SJR Q2 JCR Q1 OpenAlex 82.3%
  3. 2024 Investigation of the Elemental Contents, Functional and Nutraceutical properties of Kefirs Enriched with Spirulina platensis, an Eco-friendly and Alternative protein Source Biological Trace Element Research DOI 10.1007/s12011-023-03844-4 YÖKSİS SJR Q1 JCR Q2 OpenAlex 88.8%
  4. 2024 Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat-cow milk combinations INTERNATIONAL JOURNAL OF FOOD ENGINEERING DOI 10.1515/ijfe-2023-0171 YÖKSİS SJR Q2 JCR Q4 OpenAlex 82.9%
  5. 2024 Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat-cow milk combinations International Journal of Food Engineering DOI 10.1515/ijfe-2023-0171 YÖKSİS SJR Q2 JCR Q4 OpenAlex 82.9%
  6. 2024 Comparison of amino acid profile, ACE inhibitory activity, and organic acid profile of cow and goat yogurts produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and classical yogurt culture Probiotics and Antimicrobial Proteins DOI 10.1007/s12602-023-10123-0 YÖKSİS SJR Q2 JCR Q1 OpenAlex 82.3%
  7. 2024 Investigation of the elemental contents, functional and nutraceutical properties of kefirs enriched with Spirulina platensis, an eco-friendly and alternative protein source Biological Trace Element Research DOI 10.1007/s12011-023-03844-4 YÖKSİS SJR Q1 JCR Q2 OpenAlex 88.8%
  8. 2024 Alternatif protein kaynağı Spirulina platensis ile zenginleştirilen kefirin γ-aminobütirik asit (GABA), karnosin, anserin, 5-hidroksimetilfurfural (HMF) ve indirgen şeker içeriği Harran Tarım ve Gıda Bilimleri Dergisi DOI 10.29050/harranziraat.1401399 YÖKSİS OpenAlex 73.6%
  9. 2023 Volatile compounds, antioxidant activity, ACE inhibitory activity, HMF content and microstructure of fruit yoghurts Mljekarstvo DOI 10.15567/mljekarstvo.2023.0404 YÖKSİS SJR Q3 OpenAlex 71.6%
  10. 2023 Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties International Dairy Journal DOI 10.1016/j.idairyj.2023.105749 YÖKSİS SJR Q1 JCR Q2 OpenAlex 89.8%
  11. 2023 Çilekle Zenginleştirilmiş Manda Yoğurdunun Kalite Karakteristikleri ile Yağ Asidi Kompozisyonu, ACE İnhibitör Aktivite ve HMF İçeriği Bakımından İncelenmesi GIDA DOI 10.15237/gida.GD22101 YÖKSİS OpenAlex 53.3%
  12. 2023 Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties Elsevier BV International Dairy Journal DOI 10.1016/j.idairyj.2023.105749 YÖKSİS SJR Q1 JCR Q2 OpenAlex 89.8%
  13. 2023 Volatile compounds, antioxidant activity, ACE inhibitory activity, HMF content and microstructure of fruit yoghurts Mljekarstvo DOI 10.15567/mljekarstvo.2023.0404 YÖKSİS SJR Q3 JCR Q3 OpenAlex 71.6%
  14. 2023 Çilekle zenginleştirilmiş manda yoğurdunun kalite karakteristikleri ile yağ asidi kompozisyonu, ACE inhibitör aktivite ve HMF içeriği bakımından incelenmesi Gıda DOI 10.15237/gida.GD22101 YÖKSİS OpenAlex 53.3%
  15. 2022 The effect of pineapple addition at different rates to sheep yoghurt on antioxidant activity, 5-hydroxymethylfurfural (HMF) content, and ABT-2 probiotic culture growth Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.18185/erzifbed.1199636 YÖKSİS OpenAlex 48.9%
  16. 2021 The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE DOI 10.1007/s13197-020-04533-z YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 94.2%
  17. 2019 Effects of Some Stabilizers on the Textural Properties of Set-TypeYogurt ALINTERI JOURNAL OF AGRICULTURE SCIENCES DOI 10.28955/alinterizbd.441313 YÖKSİS OpenAlex 62.4%
  18. 2017 Dondurma Üretiminde Bazı Baharat Uçucu Yağlarının Kullanım Olanakları Alınteri Journal of Agricultural Sciences DOI 10.28955/alinterizbd.335399 YÖKSİS OpenAlex 21.9%
  19. 2015 An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations Food Science and Biotechnology DOI 10.1007/s10068-015-0105-0 YÖKSİS SJR Q3 JCR Q4 OpenAlex 84.4%
  20. 2014 Influence of inulin and demineralised whey powder addition on the organic acid profiles of probiotic yoghurts International Journal of Dairy Technology DOI 10.1111/1471-0307.12152 YÖKSİS SJR Q2 JCR Q3 OpenAlex 76.1%

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