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Akademisyen

ZAFER CEYLAN

PROFESÖR

BARTIN ÜNİVERSİTESİ FEN FAKÜLTESİ MOLEKÜLER BİYOLOJİ VE GENETİK BÖLÜMÜ

  • Ana Dal Fen Bilimleri ve Matematik Temel Alanı
  • Yan Dal Moleküler Biyoloji ve Genetik

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 87
  • Proje 0
  • Kitap 0
  • Bildiri 57
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 39 Q2 16 Q3 8 Q4 2
WoS (JCR) Q1 31 Q2 14 Q3 11 Q4 9
TR Index 21 makale

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

Üst %1 makale 2
Üst %10 makale 19
Ort. yüzdelik 71.7%
Üst %1 payı 2.5%
Üst %10 payı 23.8%

Makaleler

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

Dizin filtreleri

Toplam 87 yayın

Scopus (SJR)
Q1 39 Q2 16 Q3 8 Q4 2
WoS (JCR)
Q1 31 Q2 14 Q3 11 Q4 9
TR Index
21 makale

Makale listesi

  1. 2026 Effects of cold storage, thermal processing, and in vitro digestion on riboflavin stability, bioaccessibility, and release kinetics in nanofiber-coated shrimp and chicken Journal of Food Measurement and Characterization DOI 10.1007/s11694-026-04187-z YÖKSİS SJR Q2 JCR Q2 OpenAlex 30.7%
  2. 2026 Marine bio-peptides integrated with foods supported by a nanotechnology approach International Journal of Food Science and Technology DOI 10.1093/ijfood/vvag123 YÖKSİS SJR Q1 JCR Q2 OpenAlex 53.2%
  3. 2025 Effect of Lemon Oil Nanoemulsion and Heat Treatment on Physical Properties and Lipid Quality Parameters of Fish Meat During Storage European Journal of Lipid Science and Technology DOI 10.1002/ejlt.70055 YÖKSİS SJR Q2 JCR Q3 OpenAlex 65.7%
  4. 2025 Compositions of gilthead sea bream (Sparus aurata Linnaeus, 1758) from different culture systems Aquaculture International DOI 10.1007/s10499-024-01735-6 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 92.7%
  5. 2025 Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at + 4 ± 2 °C Journal of Food Science and Technology DOI 10.1007/s13197-025-06352-6 YÖKSİS SJR Q2 JCR Q2 OpenAlex 75.6%
  6. 2025 Protein-based Preservative nanotube: Viability of yogurt bacteria in different environments Innovative Food Science & Emerging Technologies DOI 10.1016/j.ifset.2025.104213 YÖKSİS SJR Q1 JCR Q1 OpenAlex 13.0%
  7. 2025 A Novel Solution to Enhance the Oxidative and Physical Properties of Cookies Using Maltodextrin-Based Nano-Sized Oils as a Fat Substitute ACS Omega DOI 10.1021/acsomega.5c01200 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 96.0%
  8. 2025 The revealing of the Cyto-genotoxic properties (Allium and MTT) and the effect of chicken meat quality of characterized zein-eugenol nanofibers Food Chemistry DOI 10.1016/j.foodchem.2024.141043 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.8%
  9. 2024 Bioactive nano-scale material approved with HepG2 and MCF-7 cancer cell lines, antimicrobial properties and characterization parameters Food Bioscience DOI 10.1016/j.fbio.2024.104696 YÖKSİS SJR Q1 JCR Q1 OpenAlex 56.2%
  10. 2024 Gelatin nanofibers with black elderberry, Au nanoparticles and SnO2 as intelligent packaging layer used for monitoring freshness of Hake fish Food Chemistry DOI 10.1016/j.foodchem.2023.137843 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.8%
  11. 2024 Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage ACS Omega DOI 10.1021/acsomega.3c06318 YÖKSİS SJR Q1 JCR Q2 OpenAlex 77.7%
  12. 2024 Use of encapsulated pomegranate seed oil in novel coarse and nanosized materials for improving the storage life of strawberry Food Chemistry DOI 10.1016/j.foodchem.2023.138251 YÖKSİS SJR Q1 JCR Q1 OpenAlex 90.0%
  13. 2024 Determination of microbiological quality of boiled crayfish (Astacus leptodactylus) samples treated with chitosan Annals of Animal Science DOI 10.2478/aoas-2024-0002 YÖKSİS SJR Q2 JCR Q1 OpenAlex 69.7%
  14. 2024 Low-Calorie Cookies Enhanced with Fish Oil-Based Nano-ingredients for Health-Conscious Consumers ACS Omega DOI 10.1021/acsomega.4c06050 YÖKSİS SJR Q1 JCR Q2 OpenAlex 89.2%
  15. 2024 A new nanobiotechnology material for yogurt samples: Characterized nanotubes-Streptococcus thermophilus and Lactobacillus delbrueckii bulgaricus Food Bioscience DOI 10.1016/j.fbio.2024.104178 YÖKSİS SJR Q1 JCR Q1 OpenAlex 76.9%
  16. 2023 A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil Food Research International DOI 10.1016/j.foodres.2023.112952 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.3%
  17. 2023 A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil Food Research International DOI 10.1016/j.foodres.2023.112952 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.3%
  18. 2023 Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE DOI 10.1007/s13197-022-05629-4 YÖKSİS SJR Q2 JCR Q2 OpenAlex 75.4%
  19. 2023 A practiced nanobiotechnology approach with the scope of nutrition, food safety, dietetics, gastronomy, and sustainability for humans by fish meat and fish products preservation – A review Annals of Animal Science DOI 10.2478/aoas-2023-0037 YÖKSİS SJR Q2 JCR Q2 OpenAlex 79.0%
  20. 2022 Snack Barlar ve Tüketim Eğilimleri Türk Turizm Araştırmaları Dergisi DOI 10.26677/TR1010.2022.1079 YÖKSİS TR Index OpenAlex 11.0%

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