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Akademisyen

MUSTAFA ŞENGÜL

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 93
  • Proje 0
  • Kitap 0
  • Bildiri 70
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 26 Q2 30 Q3 5 Q4 4
WoS (JCR) Q1 17 Q2 16 Q3 19 Q4 15
TR Index 7 makale

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

Üst %1 makale 2
Üst %10 makale 9
Ort. yüzdelik 72.4%
Üst %1 payı 3.2%
Üst %10 payı 14.5%

Makaleler

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

Dizin filtreleri

Toplam 93 yayın

Scopus (SJR)
Q1 26 Q2 30 Q3 5 Q4 4
WoS (JCR)
Q1 17 Q2 16 Q3 19 Q4 15
TR Index
7 makale

Makale listesi

  1. 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%
  2. 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%
  3. 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%
  4. 2025 Functional Properties of Postbiotics Derived From Liquorilactobacillus hordei SK ‐6 for Bio‐Decontamination in Ready‐To‐Eat Lettuce Journal of Food Safety DOI 10.1111/jfs.70039 YÖKSİS SJR Q2 JCR Q3 OpenAlex 87.5%
  5. 2025 Development and characterization of postbiotic-enriched biodegradable films with antifungal activity for tomato storage JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI 10.1002/jsfa.70334 YÖKSİS SJR Q1 JCR Q1 OpenAlex 58.2%
  6. 2025 Antifungal Effect of Lactiplantibacillus plantarum Y48 Postbiotics Combined with Potassium Sorbate in Bread Fermentation-Basel DOI 10.3390/fermentation11120675 YÖKSİS SJR Q1 JCR Q2 OpenAlex 85.5%
  7. 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%
  8. 2024 Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria Springer Science and Business Media LLC DOI 10.1007/s12602-023-10129-8 YÖKSİS SJR Q2 JCR Q1 OpenAlex 83.5%
  9. 2024 Assessment of the antioxidant and ACE-inhibitory activities and some quality characteristics of Kaşar cheese produced by probiotic Lactobacillus acidophilus Food Bioscience DOI 10.1016/j.fbio.2024.103812 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.3%
  10. 2024 The aroma profile of butter produced using different starter cultures Mljekarstvo DOI 10.15567/mljekarstvo.2024.0204 YÖKSİS SJR Q3 JCR Q3 OpenAlex 69.8%
  11. 2024 Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.) Food Science & Nutrition DOI 10.1002/fsn3.4355 YÖKSİS SJR Q1 JCR Q2 OpenAlex 80.3%
  12. 2024 A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking International Journal of Food Science & Technology DOI 10.1111/ijfs.17350 YÖKSİS SJR Q1 JCR Q2 OpenAlex 67.6%
  13. 2024 Lactobacillus spp. Tarafından Üretilen Postbiyotiklerin Gıdalarda Biyokoruyucu Olarak Kullanımı: Probiyotiklerden Postbiyotiklere Geçiş Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.21597/jist.1487261 YÖKSİS OpenAlex 61.1%
  14. 2024 A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI 10.1111/ijfs.17350 YÖKSİS SJR Q1 JCR Q2 OpenAlex 67.6%
  15. 2024 Assessment of the antioxidant and ACE-inhibitory activities and some quality characteristics of Kaşar cheese produced by probiotic Lactobacillus acidophilus Food Bioscience DOI 10.1016/j.fbio.2024.103812 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.3%
  16. 2024 Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria Probiotics and Antimicrobial Proteins DOI 10.1007/s12602-023-10129-8 YÖKSİS SJR Q2 JCR Q1 OpenAlex 83.5%
  17. 2023 Utilization of edible coating based on quince seed mucilage loaded with thyme essential oil: Shelf life, quality, and ACE-inhibitory activity efficiency in Kaşar cheese Elsevier BV DOI 10.1016/j.fbio.2023.102895 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.0%
  18. 2023 Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey Biological Trace Element Research DOI 10.1007/s12011-022-03374-5 YÖKSİS SJR Q1 JCR Q2 OpenAlex 60.5%
  19. 2023 Comparison of some characteristics of homemade, local and national brands yoghurts OVIDIUS UNIVERSITY ANNALS OF CHEMISTRY DOI 10.2478/auoc-2023-0002 YÖKSİS JCR Q4 OpenAlex 65.3%
  20. 2023 PİYASADA SATILAN YOĞURTLARIN FİZİKOKİMYASAL, MİKROBİYOLOJİK VE ADE-İNHİBİTÖR AKTİVİTELERİNİN BELİRLENMESİ Association of Food Technology, Turkey DOI 10.15237/gida.GD23107 YÖKSİS OpenAlex 16.5%

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