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Academician

AYLİN AKOĞLU

PROFESÖR

BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ SAĞLIK BİLİMLERİ FAKÜLTESİ BESLENME VE DİYETETİK BÖLÜMÜ

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

A quick look at recorded outputs — details below.

  • Articles 34
  • Projects 0
  • Books 0
  • Proceedings 0
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 4 Q2 4 Q3 1 Q4 3
WoS (JCR) Q1 0 Q2 0 Q3 8 Q4 4
TR Index 13 articles

Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.

Top 1% articles 0
Top 10% articles 2
Avg percentile 58.9%
Top 1% share 0.0%
Top 10% share 9.5%

Articles

Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.

Index filters

34 publications total

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

Article list

  1. 2022 Food allergy knowledge, attitudes, and practices of food handlers working in the five-star hotel kitchens in Turkey Food and Health DOI 10.3153/FH22003 YÖKSİS TR Index OpenAlex 46.5%
  2. 2021 Gastronomi Festivali Tercihinde Ziyaretçilerin Memnuniyet ve Bağlılık Düzeylerini Etkileyen Faktörler: Ege Bölgesi Örneği Celal Bayar Üniversitesi Sosyal Bilimler Dergisi DOI 10.18026/cbayarsos.592416 YÖKSİS TR Index OpenAlex 67.5%
  3. 2021 Restoranlarda Oluşan Gıda Atıkları ve Yönetimi: İstanbul İli Örneği Akademik Gıda DOI 10.24323/akademik-gida.927664 YÖKSİS TR Index SJR Q4 OpenAlex 78.5%
  4. 2020 Control of Listeria monocytogenes biofilm on industrial surfaces by cell ‐ free extracts of Lactobacillus plantarum Journal of Food Processing and Preservation DOI 10.1111/jfpp.15042 YÖKSİS SJR Q2 JCR Q3 OpenAlex 60.5%
  5. 2020 Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2020.100204 YÖKSİS SJR Q1 JCR Q3 OpenAlex top 10% OpenAlex 97.6%
  6. 2019 Bıldırcın Nugget Üretimi ve Depolama Stabilitesinin Belirlenmesi Gıda / The Journal of Food DOI 10.15237/gida.GD19077 YÖKSİS OpenAlex 11.8%
  7. 2018 Determination of the quality and shelf life of sous vide cooked turkey cutlet stored at 4 and 12ºC Brazilian Journal of Poultry Science DOI 10.1590/1806-9061-2017-0571 YÖKSİS SJR Q3 JCR Q4 OpenAlex 83.0%
  8. 2018 Metabolik gıda intoleransları Harran Tarım ve Gıda Bilimleri Dergisi DOI 10.29050/harranziraat.296641 YÖKSİS OpenAlex 65.1%
  9. 2018 Otel yöneticilerinin gastronomi turizmi algılarının değerlendirilmesi Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2018.252 YÖKSİS TR Index OpenAlex 12.2%
  10. 2018 GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ GIDA DOI 10.15237/gida.GD17089 YÖKSİS OpenAlex 57.4%
  11. 2017 Mengen peynirinden laktik asit bakterilerinin izolasyonu, moleküler tanımlanması ve bazı starter kültür özelliklerinin belirlenmesi Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.19113/sdufbed.11073 YÖKSİS TR Index OpenAlex 17.2%
  12. 2015 Effect of bacterial cellulose as a fat replacer on some quality characterıstics of fat reduced sucuk Gıda / The Journal of Food DOI 10.15237/gida.GD15020 YÖKSİS OpenAlex 39.2%
  13. 2012 A Modified Selective Medium Containing Benzalkonium Chloride BKC for the Isolation of lt i gt Pseudomonas aeruginosa lt i gt from Raw Milk Food and Nutrition Sciences DOI 10.4236/fns.2012.37125 YÖKSİS OpenAlex 71.2%
  14. 2011 Physicochemical properties of low fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic International Journal of Dairy Technology DOI 10.1111/j.1471-0307.2011.00718.x YÖKSİS SJR Q2 JCR Q3 OpenAlex 77.8%
  15. 2011 Some properties of bacterial cellulose produced by new native strain Gluconacetobacter sp. A06O2 obtained from Turkish vinegar Journal of Applied Polymer Science DOI 10.1002/app.33818 YÖKSİS SJR Q1 JCR Q3 OpenAlex 65.6%
  16. 2026 Antimicrobial and antibiofilm properties of Allium vegetables:A systematic review Food and Health YÖKSİS TR Index
  17. 2025 İş Sağlığı ve Güvenliğinde Sosyodemografik Faktörlerin Rolü: İçerik Analizi Abant Sağlık Bilimleri ve Teknolojileri Dergisi DOI https://dergipark.org.tr/tr/pub/sabited/article/1760368 YÖKSİS
  18. 2022 Evaluation of university students knowledge, attitudes, and practices on food safety in Bolu, Türkiye Food and Health DOI 10.3153/FH22030 YÖKSİS TR Index OpenAlex 11.6%
  19. 2021 Control of Listeria monocytogenes biofilm on industrial surfaces by cell‐free extracts of Lactobacillus plantarum Journal of Food Processing and Preservation DOI 10.1111/jfpp.15042 YÖKSİS SJR Q2 JCR Q3 OpenAlex 60.5%
  20. 2020 Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet International Journal of Gastronomy and Food Science DOI https://linkinghub.elsevier.com/retrieve/pii/S1878450X19301350 YÖKSİS SJR Q1 JCR Q3

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