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Akademisyen

HANDE SELEN ERGE

PROFESÖR

BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 29
  • Proje 0
  • Kitap 0
  • Bildiri 15
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 5 Q2 7 Q3 0 Q4 1
WoS (JCR) Q1 1 Q2 4 Q3 6 Q4 2
TR Index 2 makale

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

Üst %1 makale 0
Üst %10 makale 3
Ort. yüzdelik 69.0%
Üst %1 payı 0.0%
Üst %10 payı 23.1%

Makaleler

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

Dizin filtreleri

Toplam 29 yayın

Scopus (SJR)
Q1 5 Q2 7 Q3 0 Q4 1
WoS (JCR)
Q1 1 Q2 4 Q3 6 Q4 2
TR Index
2 makale

Makale listesi

  1. 2025 Stability of bioactive compounds and color of gilaburu (Viburnum opulus L.) juice during heating Food Science and Technology International DOI 10.1177/10820132251409008 YÖKSİS SJR Q2 JCR Q3 OpenAlex 45.0%
  2. 2024 Kinetics of 5-hydroxymethylfurfural (5-HMF) formation and colour change in date fruit fillings stored at different temperatures Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2024.105986 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 97.1%
  3. 2022 The effects of chitosan coating and vacuum packaging on quality of fresh-cut pumpkin slices during storage JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.16365 YÖKSİS SJR Q2 JCR Q3 OpenAlex 58.3%
  4. 2020 Yenilebilir kaplamalarin taze kesilmiş meyve ve sebzelerde kullanimi GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD19144 YÖKSİS OpenAlex 42.3%
  5. 2019 Color stability and change in bioactive compounds of red beet juice concentrate stored at different temperatures Journal of Food Science and Technology DOI 10.1007/s13197-019-03982-5 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 91.7%
  6. 2019 Kinetics of the changes in bio-active compounds, antioxidant capacity and color of Cornelian cherries dried at different temperatures Journal of Food Measurement and Characterization DOI 10.1007/s11694-019-00124-5 YÖKSİS SJR Q2 JCR Q3 OpenAlex 71.8%
  7. 2018 Thermal Oxidation Kinetics of Refined Hazelnut Oil JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY DOI 10.1002/aocs.12037 YÖKSİS SJR Q2 JCR Q2 OpenAlex 57.2%
  8. 2018 Gıda takviyeleri ve sağlık üzerine etkileri Food and Health DOI 10.3153/FH18010 YÖKSİS TR Index OpenAlex 85.9%
  9. 2018 PEKTİN KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD18089 YÖKSİS OpenAlex 42.5%
  10. 2017 Effect of ultrasound on some chemical and microbiological properties of sour cherry juice by response surface methodology Food Science and Technology International DOI 10.1177/1082013217708077 YÖKSİS SJR Q1 JCR Q3 OpenAlex 63.3%
  11. 2017 DETERMINATION OF SOME PHYSICAL AND CHEMICAL PROPERTIES OF WHITE, GREEN AND BLACK TEAS (CAMELLIA SINENSIS) GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD17024 YÖKSİS TR Index OpenAlex 78.4%
  12. 2010 Effect of storage on nonenzymatic browning reactions in carob pekmez International Journal of Food Science Technology DOI 10.1111/j.1365-2621.2010.02190.x YÖKSİS SJR Q1 JCR Q2 OpenAlex 71.4%
  13. 2024 Kinetics of 5-hydroxymethylfurfural (5-HMF) formation and colour change in date fruit fillings stored at different temperatures JOURNAL OF FOOD COMPOSITION AND ANALYSIS DOI 10.106/j.jfca.2024.105986 YÖKSİS SJR Q1 JCR Q2
  14. 2021 Optimization of Hot-Air and Microwave Drying Process Parameters for Evaluation of Phenolics and Antioxidant Activity in Sliced White Button Mushroom (Agaricus bisporus) Using Response Surface Methodology Carpathian Journal of Food Science and Technology YÖKSİS SJR Q4 JCR Q4
  15. 2020 Yenilebilir Kaplamaların Taze Meyve ve Sebzelerde Kullanımı GIDA DOI 10.15237 YÖKSİS
  16. 2019 Color stability and change in bioactive compounds of red beet juice concentrate stored at different temperatures Journal of Food Science and Technology DOI 10.1007/s13197-019-03982-5 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 91.7%
  17. 2017 Enerji İçecekleri Gıda Mühendisliği Dergisi YÖKSİS
  18. 2014 Thermal degradation kinetics of bioactive compounds and visual color in raspberry pulp Journal of Food Processing and Preservation YÖKSİS
  19. 2013 Degradation kinetics of bioactive compounds and change in the antioxidant activity of wild strawberry Frageria vesca pulp during heating Food and Bioprocess Technology YÖKSİS
  20. 2012 Changes in bioactive compounds antioxidant activity and HMF formation in rosehip nectars during storage Food and Bioprocess Technology YÖKSİS

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