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Akademisyen

İHSAN GÜNGÖR ŞAT

PROFESÖR

ATATÜRK ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 47
  • Proje 0
  • Kitap 0
  • Bildiri 20
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 5 Q2 14 Q3 7 Q4 3
WoS (JCR) Q1 2 Q2 4 Q3 17 Q4 5
TR Index 6 makale

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

Üst %1 makale 0
Üst %10 makale 0
Ort. yüzdelik 57.0%
Üst %1 payı 0.0%
Üst %10 payı 0.0%

Makaleler

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

Dizin filtreleri

Toplam 47 yayın

Scopus (SJR)
Q1 5 Q2 14 Q3 7 Q4 3
WoS (JCR)
Q1 2 Q2 4 Q3 17 Q4 5
TR Index
6 makale

Makale listesi

  1. 2025 Determination of the effects of steaming and blanching pre-treatment processes on the physicochemical properties, antioxidant activities, and 5-hydroxymethylfurfural and S-allyl cysteine contents of black garlic Acta Alimentaria DOI 10.1556/066.2025.00002 YÖKSİS SJR Q3 JCR Q3 OpenAlex 2.6%
  2. 2024 Comparison of antioxidant, phenolic profile, melatonin, and volatile compounds of some selected plant samples Food Science & Nutrition DOI 10.1002/fsn3.4334 YÖKSİS SJR Q1 JCR Q2 OpenAlex 54.7%
  3. 2024 Chemical Properties and Antioxidant Activity of Different Extracts from Purslane (Portulaca Oleracea L.) Tekirdağ Ziraat Fakültesi Dergisi DOI 10.33462/jotaf.1239088 YÖKSİS TR Index SJR Q2 JCR Q3 OpenAlex 85.7%
  4. 2024 Production of Functional Chocolate with Lycium Barbarum L. (Wolfberry) Additive Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v12i2.296-304.6613 YÖKSİS TR Index OpenAlex 1.8%
  5. 2024 Quality Assessment and Bioactive Component Analysis of Honey from Different Geographical Regions in Erzurum, Türkiye Akademik Gıda DOI 10.24323/akademik-gida.1603870 YÖKSİS TR Index SJR Q4 OpenAlex 74.6%
  6. 2023 A New Functional Food: Black (Fermented) Garlic Food Science and Engineering Research, DOI 10.5152/FSER.2023.1222772 YÖKSİS OpenAlex 71.0%
  7. 2023 Effects of Storage on Antioxidant Composition of Kiwi (Actinidia deliciosa) Jam Food Science and Engineering Research DOI 10.5152/FSER.2023.23009 YÖKSİS OpenAlex 78.8%
  8. 2023 A NEW BREAKFAST PRODUCT: IŞKIN (Rheum ribes L.) JAM the journal of food DOI 10.15237/gida.GD22119 YÖKSİS OpenAlex 47.6%
  9. 2022 Determination of Chemical, Physical, and Functional Properties of 'Karaerik' Grape (Vitis vinifera L. cv. 'Karaerik') ERWERBS-OBSTBAU DOI 10.1007/s10341-022-00780-w YÖKSİS SJR Q3 JCR Q3 OpenAlex 83.3%
  10. 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%
  11. 2021 Farklı Kurutma Tekniklerinin Smilax excelsa Genç Sürgünlerinin Antioksidan Aktivitesi ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi Atatürk Üniversitesi Ziraat Fakültesi Dergisi DOI 10.17097/ataunizfd.816887 YÖKSİS TR Index OpenAlex 60.9%
  12. 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%
  13. 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%
  14. 2020 Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastırma cemen paste during chilled storage JOURNAL OF STORED PRODUCTS RESEARCH DOI 10.1016/j.jspr.2020.101696 YÖKSİS SJR Q1 JCR Q1 OpenAlex 72.5%
  15. 2019 An Overview of Honey: Its Composition, Nutritional and Functional Properties Journal of Food Science and Engineering DOI 10.17265/2159-5828/2019.01.003 YÖKSİS OpenAlex 82.3%
  16. 2017 DETERMINATION OF CERTAIN PHYSICOCHEMICAL CHARACTERISTICS AND SENSORY PROPERTIES OF GREEN TEA POWDER MATCHA ADDED ICE CREAMS AND DETECTION OF THEIR ORGANIC ACID AND MINERAL CONTENTS GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD16072 YÖKSİS OpenAlex 65.2%
  17. 2017 DETERMINATION OF CERTAIN PHYSICOCHEMICAL CHARACTERISTICS AND SENSORY PROPERTIES OF GREEN TEA POWDER (MATCHA) ADDED ICE CREAMS AND DETECTION OF THEIR ORGANIC ACID AND MINERAL CONTENTS GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD16072 YÖKSİS OpenAlex 65.2%
  18. 2015 The effect of terebinth Pistacia terebinthus L coffee addition on the chemical and physical characteristics colour values organic acid profiles mineral compositions and sensory properties of ice creams Journal of Food Science and Technology DOI 10.1007/s13197-015-1904-2 YÖKSİS SJR Q2 JCR Q3 OpenAlex 77.2%
  19. 2015 The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams Journal of Food Science and Technology DOI 10.1007/s13197-015-1904-2 YÖKSİS SJR Q2 JCR Q3 OpenAlex 77.2%
  20. 2006 Effects of the different temperature and saccharose concentrations on some microbiological and chemical characteristics of medlar pickle INTERNATIONAL JOURNAL OF FOOD PROPERTIES DOI 10.1080/10942910600596183 YÖKSİS SJR Q2 JCR Q3 OpenAlex 22.5%

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