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SEMRA TURAN

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 56
  • Proje 0
  • Kitap 0
  • Bildiri 0
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 21 Q2 15 Q3 4 Q4 7
WoS (JCR) Q1 11 Q2 11 Q3 14 Q4 10
TR Index 5 makale

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

Üst %1 makale 0
Üst %10 makale 5
Ort. yüzdelik 64.3%
Üst %1 payı 0.0%
Üst %10 payı 15.2%

Makaleler

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

Dizin filtreleri

Toplam 56 yayın

Scopus (SJR)
Q1 21 Q2 15 Q3 4 Q4 7
WoS (JCR)
Q1 11 Q2 11 Q3 14 Q4 10
TR Index
5 makale

Makale listesi

  1. 2026 Rapid on-site methanol screening in distilled spirits via BME688 MOX sensor array and machine learning Scientific Reports DOI 10.1038/s41598-026-49507-x YÖKSİS SJR Q1 JCR Q1 OpenAlex 32.7%
  2. 2025 Impact of pulsed electric fields technology on surface disinfection and quality properties of pistachios FOOD CONTROL DOI 10.1016/j.foodcont.2024.111088 YÖKSİS SJR Q1 JCR Q1 OpenAlex 74.0%
  3. 2025 Oxidative stability of sunflower oil enriched with ethyl acetate extracts from olive mill by-products during oxidation tests and frying Harran Tarım ve Gıda Bilimleri Dergisi DOI 10.29050/harranziraat.1767927 YÖKSİS TR Index OpenAlex 18.2%
  4. 2024 Valorization of Egg Shell Membrane as Protein Source in Soft Gel Capsules WASTE AND BIOMASS VALORIZATION DOI 10.1007/s12649-024-02519-y YÖKSİS SJR Q2 JCR Q3 OpenAlex 64.6%
  5. 2023 Protein–phenolic interactions in lentil and wheat crackers with onion skin phenolics: effects of processing and in vitro gastrointestinal digestion Food and Function DOI 10.1039/D2FO02885A YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.5%
  6. 2022 Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices Food Chemistry DOI 10.1016/j.foodchem.2022.132079 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 90.4%
  7. 2022 Interaction of lentil protein and onion skin phenolics: Effects on functional properties of proteins and in vitro gastrointestinal digestibility Food Chemistry DOI 10.1016/j.foodchem.2021.130892 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.9%
  8. 2022 Determination of the changes in sunflower oil during frying of leavened doughs using response surface methodology Journal of Food Science and Technology DOI 10.1007/s13197-021-04980-2 YÖKSİS SJR Q1 JCR Q2 OpenAlex 67.9%
  9. 2021 Antioxidant properties of thymol, carvacrol, and thymoquinone and its efficiencies on the stabilization of refined and stripped corn oils Journal of Food Measurement and Characterization DOI 10.1007/s11694-020-00665-0 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 98.7%
  10. 2021 Efficacy of rosemary (Rosmarinus officinalis L.) powder and extracts in the protection of refined and stripped hazelnut oil Rendiconti Lincei. Scienze Fisiche e Naturali DOI 10.1007/s12210-021-01002-3 YÖKSİS SJR Q2 JCR Q3 OpenAlex 59.5%
  11. 2021 Physical characteristics of black cumin oil emulsions compared to sunflower and corn oils emulsions Journal of Food Measurement and Characterization DOI 10.1007/s11694-021-00900-2 YÖKSİS SJR Q2 JCR Q3 OpenAlex 74.7%
  12. 2021 Timokinon, Timol ve Karvakrolün Antioksidan Aktiviteleri ve Lipit Oksidasyonunu Önleme Kapasiteleri Atatürk Univ. J. of Agricultural Faculty DOI 10.17097/ataunizfd.773499 YÖKSİS TR Index OpenAlex 74.3%
  13. 2021 Antioxidant Potential of Some Fruit Extracts Prepared with Different Solvents (Farklı Çözücülerle Hazırlanan Bazı Meyve Ekstraktlarının Antioksidan Potansiyeli) Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Journal of the Institute of Science and Technology) DOI 10.21597/jist.753868 YÖKSİS OpenAlex 33.8%
  14. 2021 Ultrasonik destekli ekstraksiyon parametrelerinin kuşburnu (Rosa canina L.) meyvesinin toplam fenolik ve karotenoid miktarlari ile antioksidan aktivitesi üzerine etkisi GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD21051 YÖKSİS OpenAlex 40.0%
  15. 2020 Oxidative Stability of Soybean Oil Enriched with Ethyl Acetate Extract of Olive By-Products Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v8i6.1373-1379.3382 YÖKSİS TR Index OpenAlex 36.5%
  16. 2019 Investigation of the Formation of Free and Bound 2‐ and 3‐Monochloropropane‐1,2‐Diols During Deep Frying of Leavened Dough Using Response Surface Methodology European Journal of Lipid Science and Technology DOI 10.1002/ejlt.201800019 YÖKSİS SJR Q1 JCR Q3 OpenAlex 52.1%
  17. 2019 Kızartılmış Hamurların Farklı Kızartma Koşullarında Renk Değerlerindeki Değişimin Belirlenmesi Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.21597/jist.430468 YÖKSİS OpenAlex 1.4%
  18. 2018 Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation GRASAS Y ACEITES DOI 10.3989/gya.1114172 YÖKSİS SJR Q3 JCR Q4 OpenAlex 68.3%
  19. 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%
  20. 2018 Effects of olive wastewater and pomace extracts, lecithin, and ascorbyl palmitate on the oxidative stability of refined sunflower oil JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/JFPP.13705 YÖKSİS SJR Q2 JCR Q3 OpenAlex 65.7%

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