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MELEK ZOR

DOÇENT

AĞRI İBRAHİM ÇEÇEN 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 29
  • Proje 0
  • Kitap 0
  • Bildiri 27
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 4 Q2 11 Q3 1 Q4 0
WoS (JCR) Q1 3 Q2 7 Q3 6 Q4 0
TR Index 7 makale

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

Üst %1 makale 2
Üst %10 makale 7
Ort. yüzdelik 63.6%
Üst %1 payı 8.0%
Üst %10 payı 28.0%

Makaleler

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

Dizin filtreleri

Toplam 29 yayın

Scopus (SJR)
Q1 4 Q2 11 Q3 1 Q4 0
WoS (JCR)
Q1 3 Q2 7 Q3 6 Q4 0
TR Index
7 makale

Makale listesi

  1. 2026 Integrative analysis of Cichorium intybus L. Extracts: from NADESBased extraction and UHPLC-Orbitrap® -HRMS to bioinformatics and machine learning Journal of Food Measurement and Characterization DOI 10.1007/s11694-026-04159-3 YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %1 OpenAlex 99.7%
  2. 2026 An AI-driven quality assessment, pesticide residue investigation and chemical compound analysis system for clustering pepper products Food Additives & Contaminants: Part A YÖKSİS SJR Q2 JCR Q3
  3. 2026 Effects of various water-based biocompatible solvents on the extraction of propolis from Artvin, Türkiye: Physicochemical properties, biological activity, and phenolic profile Journal of Food Measurement and Characterization DOI 10.1007/s11694-025-03950-y YÖKSİS SJR Q2 JCR Q2 OpenAlex 13.2%
  4. 2026 Storage-Induced Changes in Phenolic Profile and Antioxidant Capacity of Functional Blueberry Beverages Enriched with Propolis Food Science & Nutrition YÖKSİS SJR Q1 JCR Q2
  5. 2026 Mineral content, colour characteristics, and volatile compound profiles of various naturally fermented vinegars sold in Türkiye Harran Tarım ve Gıda Bilimleri Dergisi DOI 10.29050/harranziraat.1858529 YÖKSİS TR Index
  6. 2025 Physicochemical properties, volatile compound profile changes, and sensory evaluation of meatballs with the addition of different vegetable peels Italian Journal of Food Science DOI 10.15586/ijfs.v37i3.2911 YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %10 OpenAlex 95.0%
  7. 2025 Chemical Composition, Antimicrobial, and Enzyme Inhibitory Properties of Elaeagnus angustifolia L. Chemistry & Biodiversity DOI 10.1002/cbdv.202402802 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %1 OpenAlex 99.6%
  8. 2025 Comprehensive characterization of violet, begonia, poppy and zucchini edible flowers used in traditional Turkish Cuisine by FAME, FTIR, and ED-XRF analyses International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2025.101353 YÖKSİS SJR Q1 JCR Q2 OpenAlex 63.0%
  9. 2025 Antioxidant and antimicrobial activities of different extracts of Tragopogon dubius and Tragopogon porrifolium L. subsp. longirostris: Determination of their phytochemical contents by UHPLC-Orbitrap®-HRMS analysis Food Bioscience DOI 10.1016/j.fbio.2024.105604 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 99.0%
  10. 2025 Dietary Advanced Glycation End Products (D-AGEs): Formation, Detection, and Health Implications Black Sea Journal of Engineering and Science DOI 10.34248/bsengineering.1701252 YÖKSİS TR Index OpenAlex 16.2%
  11. 2025 Secondary Metabolites: Classification, Therapeutic Properties, and Potential Usage in the Food Industry Turkish Journal of Agriculture -Food Science and Technology DOI 10.24925/turjaf.v13i10.3144-3156.7872 YÖKSİS TR Index OpenAlex 78.7%
  12. 2024 Role of different oils and cooking materials on chemical compounds and antioxidant properties of garlic Journal of Food Measurement and Characterization DOI 10.1007/s11694-024-02803-4 YÖKSİS SJR Q2 JCR Q2 OpenAlex 84.1%
  13. 2024 Investigation of using natural deep eutectic solvents (NADES) for extraction of bioactive compounds from Aronia melanocarpa fruit Turkish Journal of Agriculture and Forestry DOI 10.55730/1300-011X.3202 YÖKSİS SJR Q2 JCR Q1 OpenAlex 87.4%
  14. 2024 Use of Hydrogen-Rich water in rice milk preparation improves the nutritional and sensory properties of product Food Chemistry DOI 10.1016/j.foodchem.2023.137821 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.3%
  15. 2024 Chemometrics approach for the screening of potential adulterations in pomegranate sour by infrared spectroscopy and conventional methods Journal of the Iranian Chemical Society DOI 10.1007/s13738-023-02922-7 YÖKSİS SJR Q3 JCR Q3 OpenAlex 68.2%
  16. 2024 Plant-based meat: a sustainable alternative to meat GIDA DOI 10.15237/gida.GD23147 YÖKSİS TR Index OpenAlex 76.1%
  17. 2023 Changes in some Physical and Chemical Properties of Black Mulberry (Morus nigra L.) Concentrate during Storage Journal of Food Processing and Preservation DOI 10.1155/2023/2802241 YÖKSİS SJR Q2 JCR Q3 OpenAlex 59.9%
  18. 2023 Physicochemical properties, antioxidant activities, and chemical compositions of extracts obtained from Rosa pimpinellifolia L. flesh and seeds using different methods and solvents Erwerbs-Obstbau DOI 10.1007/s10341-022-00676-9 YÖKSİS OpenAlex 54.5%
  19. 2023 The effects of using different plant species and sweeteners (stevia and sucrose) in sherbet production on chemical and sensory quality of sherbet Journal of Food Measurement and Characterization DOI 10.1007/s11694-023-02041-0 YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %10 OpenAlex 94.4%
  20. 2023 The Effect of Different Cooking Methods and Addition of Different Sweeteners on the Physicochemical and Antioxidant Properties of Aronia Marmalade Turkish Journal of Agriculture -Food Science and Technology DOI 10.24925/turjaf.v11i10.1917-1925.6217 YÖKSİS TR Index OpenAlex 61.4%

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