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Akademisyen

HACER MERAL AKTAŞ

DOKTOR ÖĞRETİM ÜYESİ (Unvan:Doçent)

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 27
  • Proje 0
  • Kitap 0
  • Bildiri 26
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 8 Q2 8 Q3 2 Q4 0
WoS (JCR) Q1 8 Q2 4 Q3 3 Q4 5
TR Index 3 makale

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

Üst %1 makale 1
Üst %10 makale 7
Ort. yüzdelik 74.7%
Üst %1 payı 3.8%
Üst %10 payı 26.9%

Makaleler

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

Dizin filtreleri

Toplam 27 yayın

Scopus (SJR)
Q1 8 Q2 8 Q3 2 Q4 0
WoS (JCR)
Q1 8 Q2 4 Q3 3 Q4 5
TR Index
3 makale

Makale listesi

  1. 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%
  2. 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%
  3. 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%
  4. 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%
  5. 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%
  6. 2025 Production of Fermented Milk Using Human Origin Bifidobacterium longum BH28: a Functional and Technological Assessment Gıda DOI 10.15237/gida.GD25095 YÖKSİS OpenAlex 32.8%
  7. 2024 Isolation, identification, and in vitro probiotic characterization of forty novel Bifidobacterium strains from neonatal feces in Erzurum province, Türkiye JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI 10.1002/jsfa.13298 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.2%
  8. 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%
  9. 2024 Bacteriocin characterization of Enterococcus faecium isolates and evaluation of their in situ anti-Listerial activity in Beyaz cheese Food Bioscience DOI 10.1016/j.fbio.2024.104741 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.8%
  10. 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%
  11. 2023 Antimicrobial and Antioxidant Properties of Coriander (Coriandrum sativum L.), Dill (Anethum graveolens L.) and Purslane (Portulaca oleracea L.) Extracts Prepared with Different Types of Solvent Erzincan Universitesi Fen Bilimleri Ensitusu Dergisi DOI 10.18185/erzifbed.1294606 YÖKSİS OpenAlex 26.1%
  12. 2023 Bacteriocin characterization of autochtonous Lactococcus lactis L54 and its application as starter culture for Beyaz cheese Food Bioscience DOI 10.1016/j.fbio.2023.102739 YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.0%
  13. 2022 Determination of Mold Diversity of Some Fruits Sold in Eastern Turkey Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.21597/jist.1084083 YÖKSİS OpenAlex 45.3%
  14. 2022 Characterization of technological properties of lactic acid bacteria isolated from Turkish Beyaz (white) cheese Journal of Food Processing and Preservation DOI 10.1111/jfpp.16837 YÖKSİS SJR Q2 JCR Q3 OpenAlex 87.4%
  15. 2020 The effect of the stale bread flour addition on flour and bread quality International Journal of Food Engineering DOI 10.1515/ijfe-2019-0100 YÖKSİS SJR Q2 JCR Q4 OpenAlex 62.0%
  16. 2019 Ekmeğin Besinsel Özelliklerinin İyileştirilmesi Atatürk Üniversitesi Ziraat Fakültesi Dergisi DOI 10.17097/ataunizfd.496393 YÖKSİS TR Index OpenAlex 54.8%
  17. 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%
  18. 2026 Functional Traits, Safety Assessment, and In Situ Storage Stability of Probiotic Candidate Lactic Acid Bacteria from Traditional Beyaz Cheese Fermentation-Basel DOI 10.3390/fermentation12030133 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 91.5%
  19. 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%
  20. 2025 Safety aspects and in vitro probiotic assessment of Kluyveromyces marxianus strains from neonatal faeces ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY DOI 10.1007/s10482-025-02090-z YÖKSİS SJR Q3 JCR Q4 OpenAlex 83.1%

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