Akademisyen
ÖMER EREN
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 29
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
15
Q2
11
Q3
7
Q4
1
WoS (JCR)
Q1
13
Q2
4
Q3
7
Q4
9
TR Index
9
makale
Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.
Üst %1 makale
0
Üst %10 makale
1
Ort. yüzdelik
65.8%
Üst %1 payı
0.0%
Üst %10 payı
3.4%
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2024 Effects Of Sodium Nitrite, Potassium Sorbate And α-Tocopherol On Residual Nitrite, Formations Of Biogenic Amines And N-Nitrosamines In Turkish Dry Fermented Sausage (Sucuk) YÖKSİS SJR Q3 JCR Q3 OpenAlex 43.1%
- 2024 Optimization and characterization of biodegradable films from chicken gelatin crosslinked with oxidized phenolic compounds YÖKSİS SJR Q1 JCR Q1 OpenAlex 75.2%
- 2023 Quantitative determination of pork meat residue in cattle meat mixtures using Droplet Digital PCR YÖKSİS JCR Q4
- 2023 A fast protein liquid chromatography method for purification of myoglobin from different species YÖKSİS TR Index OpenAlex 38.7%
- 2021 Eff ect of Gelatin/Chitosan Coating on Chicken Patty Quality During Frozen Storage: A Response Surface Methodology Application YÖKSİS TR Index SJR Q3 JCR Q4 OpenAlex 86.4%
- 2021 Impact of roasting on oxidation characteristics of less well-known hazelnut cultivar: Turkish hazelnut (Corylus colurna) YÖKSİS
- 2021 Reducing time in detection of Listeria monocytogenes from food by MALDI-TOF mass spectrometry YÖKSİS SJR Q2 JCR Q3 OpenAlex 72.1%
- 2021 Chicken gelatin modification by caffeic acid: A response surface methodology investigation YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.3%
- 2021 A Bioinformatics-Based Approach for Designing Primer Sets in Determination of Meat Specificity YÖKSİS TR Index OpenAlex 9.5%
- 2021 Effect of Gelatin/Chitosan Coating on Chicken Patty Quality During Frozen Storage: A Response Surface Methodology Application YÖKSİS TR Index SJR Q3 JCR Q4 OpenAlex 86.4%
- 2020 Effect of conventional and microwave heating on the oxidative stability of oil from a wild Turkish hazelnut cultivar (Corylus colurna) YÖKSİS
- 2018 Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.6%
- 2018 Jelatinin Fonksiyonel Özellikleri ve Gıda Sanayinde Kullanımı YÖKSİS TR Index OpenAlex 58.9%
- 2017 THE EFFECT OF DRIED MUSHROOM (AGARICUS BISPORUS) ADDITION ON MICROBIOLOGICAL QUALITY AND BIOGENIC AMINE CONTENTS IN SUCUK PRODUCTION YÖKSİS OpenAlex 67.0%
- 2016 Comparison of normal and PSE turkey breast meat for chemical composition pH color myoglobin and drip loss YÖKSİS SJR Q3 JCR Q3 OpenAlex 83.5%
- 2016 Jelatin ve Fizikokimyasal Özellikleri YÖKSİS TR Index SJR Q4
- 2014 Modelling with response surface methodology of the effects of egg yolk egg white and sodium carbonate on some textural properties of beef patties YÖKSİS SJR Q2 JCR Q1 OpenAlex 15.6%
- 2012 Response surface evaluation of the sensory quality of turkish dry fermented sausage sucuk as affected by ripening period nitrite level and heat treatment YÖKSİS SJR Q2 JCR Q4 OpenAlex 68.3%
- 2011 Proximate composition of dry fermented Turkish sausage sucuk as affected by ripening period nitrite level and heat treatment YÖKSİS SJR Q2 JCR Q4 OpenAlex 75.7%
- 2011 Modelling with response surface methodology of the effects of egg yolk, egg white and sodium carbonate on some of the physical chemical and sensory properties of beef patties YÖKSİS SJR Q2 JCR Q4 OpenAlex 80.4%