İçeriğe geç
akaturk Akademik ölçüm
Giriş Kayıt

Akademisyen

MERVE YAVUZ DÜZGÜN

DOKTOR ÖĞRETİM ÜYESİ

ALTINBAŞ ÜNİVERSİTESİ UYGULAMALI BİLİMLER FAKÜLTESİ 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 7
  • Bildiri 19
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 5 Q2 8 Q3 1 Q4 2
WoS (JCR) Q1 3 Q2 7 Q3 3 Q4 2
TR Index 3 makale

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

Üst %1 makale 1
Üst %10 makale 5
Ort. yüzdelik 70.8%
Üst %1 payı 5.0%
Üst %10 payı 25.0%

Makaleler

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

Dizin filtreleri

Toplam 29 yayın

Scopus (SJR)
Q1 5 Q2 8 Q3 1 Q4 2
WoS (JCR)
Q1 3 Q2 7 Q3 3 Q4 2
TR Index
3 makale

Makale listesi

  1. 2026 Optimization of caper bud drying using the DT_LSBOOST model: A predictive approach to improve quality and efficiency CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS DOI 10.1016/j.chemolab.2025.105585 YÖKSİS SJR Q2 JCR Q1 OpenAlex 31.5%
  2. 2024 Functional food development using olive pomace phenolics and hydrogels INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI 10.1111/ijfs.17101 YÖKSİS SJR Q1 JCR Q2 OpenAlex 56.6%
  3. 2024 Effects of cooking techniques on phenolic content and sensory profiles of cauliflower Food and Health DOI 10.3153/FH24018 YÖKSİS TR Index OpenAlex 47.1%
  4. 2023 Recovery of anthocyanin-rich extracts from black carrots using ternary compressed mixtures of CO2–ethanol–water Springer Science and Business Media LLC DOI 10.1007/s11694-022-01792-6 YÖKSİS SJR Q2 JCR Q2 OpenAlex 55.5%
  5. 2023 A comparative study on the encapsulation of black carrot extract in potato protein–pectin complexes Journal of Food Science and Technology DOI 10.1007/s13197-023-05787-z YÖKSİS SJR Q2 JCR Q2 OpenAlex 82.3%
  6. 2023 Black carrot extract loaded-potato protein particles by PGSS-drying: Physico-chemical properties and in vitro bioaccessability The Journal of Supercritical Fluids DOI 10.1016/j.supflu.2023.106065 YÖKSİS SJR Q2 JCR Q2 OpenAlex 70.6%
  7. 2022 Valorization of fruit seed flours: rheological characteristics of composite dough and cake quality Springer Science and Business Media LLC DOI 10.1007/s11694-022-01423-0 YÖKSİS SJR Q2 JCR Q2 OpenAlex 75.4%
  8. 2021 The effect of fruit seed flours on Farinograph characteristics of composite dough and shelf life of cake products Springer Science and Business Media LLC DOI 10.1007/s11694-021-00961-3 YÖKSİS SJR Q2 JCR Q3 OpenAlex 70.5%
  9. 2021 The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan Journal of Food Science and Technology DOI 10.1007/s13197-020-04636-7 YÖKSİS SJR Q2 JCR Q3 OpenAlex 88.1%
  10. 2019 Modulation of the bitterness of pea and potato proteins by a complex coacervation method Food Function DOI 10.1039/C7FO01849E YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.8%
  11. 2026 Drying-induced structural transitions in amyloid-like potato protein fibrils Food Chemistry DOI 10.1016/j.foodchem.2026.149155 YÖKSİS SJR Q1 JCR Q1 OpenAlex 27.8%
  12. 2025 Optimizing beta-carotene bioaccessibility predictions with advanced machine learning algorithms and feature selection strategies Latin American Applied Research - An international journal DOI 10.52292/j.laar.2025.3600 YÖKSİS SJR Q4 JCR Q4 OpenAlex 13.3%
  13. 2025 Effects of cooking techniques on phenolic content and sensory profiles of cauliflower Food and Health DOI http://jfhs.scientificwebjournals.com/en/pub/issue/84849/1398789 YÖKSİS TR Index
  14. 2024 Functional food development using olive pomace phenolics and hydrogels International Journal of Food Science & Technology DOI 10.1111/ijfs.17101 YÖKSİS SJR Q1 JCR Q2 OpenAlex 56.5%
  15. 2021 The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE DOI 10.1007/s13197-020-04636-7 YÖKSİS SJR Q2 JCR Q3 OpenAlex 88.1%
  16. 2020 The Impact of Esterification Degree and Source of Pectinson Complex Coacervation as a Tool to Mask the Bitterness of PotatoProtein Isolates Food Biophysics DOI 10.1016/j.jff.2020.103975 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %1 OpenAlex 99.9%
  17. 2019 In vitro bioaccessibility of phenolics and flavonoids in various dried vegetables, and the determination of their antioxidant capacity via different spectrophotometric assays International Food Research Journal DOI 10.3390/molecules24122272 YÖKSİS SJR Q3 JCR Q4 OpenAlex üst %10 OpenAlex 93.9%
  18. 2016 Bitkisel Protein İzolatlarının Fonksiyonel Özellikleri Akademik Gıda YÖKSİS TR Index SJR Q4
  19. 2015 Yeni Teknolojilerin Karpuz Suyu Kalitesi Üzerine Etkisi Drink İçecek ve Teknolojileri Dergisi YÖKSİS
  20. 2014 Gıda Ambalajlarının Güvenilirliği ve Gıda Toksik Madde Migrasyonu Dünya Gıda Dergisi YÖKSİS

Akademisyenlere dön