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Akademisyen

SEDA ALTUNTAŞ

DOKTOR ÖĞRETİM ÜYESİ

BURSA TEKNİK ÜNİVERSİTESİ MÜHENDİSLİK VE DOĞA BİLİMLERİ FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

  • Ana Dal Mühendislik Temel Alanı
  • Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 19
  • Proje 0
  • Kitap 0
  • Bildiri 28
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 8 Q2 3 Q3 3 Q4 0
WoS (JCR) Q1 7 Q2 1 Q3 4 Q4 4
TR Index 4 makale

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

Üst %1 makale 0
Üst %10 makale 1
Ort. yüzdelik 60.2%
Üst %1 payı 0.0%
Üst %10 payı 5.9%

Makaleler

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

Dizin filtreleri

Toplam 19 yayın

Scopus (SJR)
Q1 8 Q2 3 Q3 3 Q4 0
WoS (JCR)
Q1 7 Q2 1 Q3 4 Q4 4
TR Index
4 makale

Makale listesi

  1. 2026 Fonksiyonel süt ürünleri üretiminde enkapsülasyon uygulamaları ve teknikleri Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi DOI 10.28948/ngumuh.1678651 YÖKSİS TR Index OpenAlex 3.3%
  2. 2025 Identification of peptides derived from ripened Mihalic cheese and promising properties: in silico and in vitro approaches European Food Research and Technology DOI 10.1007/s00217-025-04785-z YÖKSİS SJR Q1 JCR Q2 OpenAlex 68.7%
  3. 2024 Biological activity of optimized phenolic extracts of quince (Cydonia oblonga Miller) parts before and after simulated in vitro gastrointestinal digestion Food Chemistry DOI 10.1016/j.foodchem.2023.137846 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.6%
  4. 2024 Facile fabrication of Ag decorated MnFeO3 catalyst: Comparative analysis of visible light driven antibiotic reduction and antibacterial performance Journal of Environmental Management DOI 10.1016/j.jenvman.2024.120891 YÖKSİS SJR Q1 JCR Q1 OpenAlex 79.2%
  5. 2022 The Role of Microencapsulation in Maintaining Biological Activity of Royal Jelly: Comparison with Biological Activity and Bioaccessibility of Microencapsulated, Fresh and Lyophilized Forms During Storage Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.11905 YÖKSİS SJR Q1 JCR Q1 OpenAlex 71.7%
  6. 2022 Protective culture: Is it a solution to improve the quality of culture‐free white cheese? Journal of Food Processing and Preservation DOI 10.1111/jfpp.16432 YÖKSİS SJR Q2 JCR Q3 OpenAlex 65.9%
  7. 2022 Encapsulated black garlic: Comparison with black garlic extract in terms of physicochemical properties, biological activities, production efficiency and storage stability Food Bioscience DOI 10.1016/j.fbio.2022.101979 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.6%
  8. 2021 The addition of royal jelly to dairy probiotic dessert produced with predictive microbiology: Influence on physicochemical, rheological, microbial and sensorial properties LWT-FOOD SCIENCE AND TECHNOLOGY DOI 10.1016/j.lwt.2021.111444 YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.5%
  9. 2021 Yoğurtta Zenginleştirme Olanaklarının Teknolojik Yönü ve Güncel Gelişmeler European Journal of Science and Technology DOI 10.31590/ejosat.839360 YÖKSİS TR Index OpenAlex 61.5%
  10. 2019 Growth and effect of garlic (Allium sativum) on selected beneficial bacteria Food Science and Technology (SciELO) DOI 10.1590/fst.10618 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 92.4%
  11. 2019 The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of atraditional yogurt-based appetizer “Cacık” Mljekarstvo DOI 10.15567/MLJEKARSTVO.2019.0305 YÖKSİS SJR Q3 JCR Q3 OpenAlex 66.6%
  12. 2018 GIDA İŞLEME TESİSLERİNDE LISTERIA MONOCYTOGENES VE MÜCADELEDE YENİ YAKLAŞIMLAR GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD17090 YÖKSİS OpenAlex 19.8%
  13. 2017 Probiotic Escherichia coli Strain Nissle 1917 Pamukkale University Journal of Engineering Sciences DOI 10.5505/pajes.2017.98475 YÖKSİS TR Index JCR Q4 OpenAlex 15.4%
  14. 2022 Encapsulated black garlic: Comparison with black garlic extract in terms of physicochemical properties, biological activities, production efficiency and storage stability Food Bioscience DOI 10.1016/j.fbio.2022.101979 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.6%
  15. 2022 The role of microencapsulation in maintaining biological activity of royal jelly: comparison with biological activity and bioaccessibility of microencapsulated, fresh and lyophilized forms during storage Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.11905 YÖKSİS SJR Q1 JCR Q1 OpenAlex 71.7%
  16. 2022 Protective culture: Is it a solution to improve the quality of culture‐free white cheese? Journal of Food Processing and Preservation DOI 10.1111/jfpp.16432 YÖKSİS SJR Q2 JCR Q3 OpenAlex 65.9%
  17. 2020 Modelling of Listeria monocytogenes growth and survival in presence of royal jelly: a promising antibiofilm agent Journal of Food and Nutrition Research DOI https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=59&article=2170 YÖKSİS SJR Q3 JCR Q4
  18. 2018 Automatic Colony Segmentation on Agar Surface by Image Processing Journal of Scientific and Industrial Research (JSIR) DOI http://nopr.niscair.res.in/handle/123456789/44804 YÖKSİS SJR Q3 JCR Q4
  19. 2018 Pattern recognition techniques on agar surface colony morphology classification Pamukkale University Journal of Engineering Sciences DOI 10.5505/pajes.2017.23169 YÖKSİS TR Index JCR Q4 OpenAlex 4.2%

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