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Akademisyen

SONGÜL ÇAKMAKÇI

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 124
  • Proje 0
  • Kitap 0
  • Bildiri 182
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 23 Q2 23 Q3 14 Q4 9
WoS (JCR) Q1 11 Q2 20 Q3 19 Q4 14
TR Index 20 makale

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

Üst %1 makale 6
Üst %10 makale 17
Ort. yüzdelik 72.4%
Üst %1 payı 9.7%
Üst %10 payı 27.4%

Makaleler

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

Dizin filtreleri

Toplam 124 yayın

Scopus (SJR)
Q1 23 Q2 23 Q3 14 Q4 9
WoS (JCR)
Q1 11 Q2 20 Q3 19 Q4 14
TR Index
20 makale

Makale listesi

  1. 2025 Principles of environmentally sustainable agriculture for building resilient and resource-efficient food systems Turkish Journal of Biology DOI 10.55730/1300-0152.2764 YÖKSİS TR Index SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 97.1%
  2. 2025 Probiotic viability, β-carotene and mineral contents, color, physicochemical and sensory properties of ice cream prepared with carrot (Daucus carota L.) puree and Bifidobacterium animalis subsp. lactis BB-12 Mljekarstvo DOI 10.15567/mljekarstvo.2025.0205 YÖKSİS SJR Q3 JCR Q3 OpenAlex 3.9%
  3. 2025 Effects of extraction methods on the phenolic, flavonoid and antioxidant compounds of selected medicinal–aromatic spices: a comparative study Chemical Papers DOI 10.1007/s11696-025-04263-6 YÖKSİS SJR Q2 JCR Q3 OpenAlex 14.2%
  4. 2025 Effects of the debittering process on the physicochemical and techno-functional properties, mineral composition, and bioactive compounds of bitter apricot (Prunus armeniaca L.) kernels Biomass Conversion and Biorefinery DOI 10.1007/s13399-024-06304-8 YÖKSİS SJR Q2 JCR Q2 OpenAlex 71.6%
  5. 2025 Development and Techno-functional Characterization of Beyaz Cheese Fortified with Walnut (Juglans regia L.) Leaf Powder and Lactobacillus acidophilus LA-5 Probiotics and Antimicrobial Proteins DOI 10.1007/s12602-025-10629-9 YÖKSİS SJR Q2 JCR Q1 OpenAlex 82.8%
  6. 2025 Functional yogurt prepared using oleaster (Elaeagnus angustifolia L.) flour and Lactobacillus acidophilus: probiotic viability and techno-functional properties Journal of Food Measurement and Characterization DOI 10.1007/s11694-025-03577-z YÖKSİS SJR Q2 JCR Q2 OpenAlex 72.1%
  7. 2024 Foods of the Future: Challenges, Opportunities, Trends, and Expectations Foods DOI 10.3390/foods13172663 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.2%
  8. 2024 Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain Penicillium roqueforti 41 Food Bioscience DOI 10.1016/j.fbio.2024.104938 YÖKSİS SJR Q1 JCR Q1 OpenAlex 75.6%
  9. 2023 Assessment and Principles of Environmentally Sustainable Food and Agriculture Systems MDPI AGRİCULTURE DOI 10.3390/agriculture13051073 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 100.0%
  10. 2023 Quality and Nutritional Parameters of Food in Agri-Food Production Systems FOODS DOI 10.3390/foods12020351 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.3%
  11. 2023 Standardisation of traditional rennet produced from sheep abomasum International Dairy Journal DOI 10.1016/j.idairyj.2023.105705 YÖKSİS SJR Q1 JCR Q2 OpenAlex 65.8%
  12. 2023 The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter ANTIOXIDANTS DOI 10.3390/antiox12081522 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.2%
  13. 2023 Walnut (Juglans regia L.) Leaves and Green Husks: Their Functional Properties, Health Benefits and Potential Use in Foods Akademik Gida DOI 10.24323/akademik-gida.1274040 YÖKSİS TR Index SJR Q4 OpenAlex 76.6%
  14. 2023 Ardahan Göbek Kaşar Peynirinin Mikrobiyolojik, Fizikokimyasal ve Duyusal Özellikleri Turk Tarim ve Doga Bilimleri Dergisi DOI 10.30910/turkjans.1201905 YÖKSİS TR Index OpenAlex 59.4%
  15. 2022 Changes during storage in volatile compounds of butter produced using cow, sheep or goats milk Small Ruminant Research DOI 10.1016/j.smallrumres.2022.106691 YÖKSİS SJR Q2 JCR Q2 OpenAlex 86.4%
  16. 2022 Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using Penicillium roqueforti 41 strain Small Ruminant Research DOI 10.1016/j.smallrumres.2022.106810 YÖKSİS SJR Q2 JCR Q2 OpenAlex 72.7%
  17. 2022 Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream Akademik Gıda DOI 10.24323/akademik-gida.1149849 YÖKSİS TR Index SJR Q4 OpenAlex 56.2%
  18. 2021 Erzincan Geleneksel Dut Pekmezinin Bazı Fiziksel, Kimyasal ve Antioksidan Özelliklerinin Belirlenmesi Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v9i1.181-190.3802 YÖKSİS TR Index OpenAlex 48.2%
  19. 2021 Türkiye'nin Coğrafi İşaretli Peynirleri Akademik Gıda DOI 10.24323/akademik-gida.1011229 YÖKSİS TR Index SJR Q4 OpenAlex 88.0%
  20. 2020 TEREYAĞI OLARAK SATILAN YAĞLARDA BAZI HİLELER VE KALİTE ÖZELLİKLERİNİN TESPİTİ: ERZURUM ÖRNEĞİ GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD20053 YÖKSİS OpenAlex 52.1%

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