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Academician

HÜLYA YAMAN

DOÇENT

BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ BOLU TEKNİK BİLİMLER MESLEK YÜKSEKOKULU GIDA İŞLEME BÖLÜMÜ

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

A quick look at recorded outputs — details below.

  • Articles 21
  • Projects 0
  • Books 0
  • Proceedings 0
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 5 Q2 5 Q3 2 Q4 1
WoS (JCR) Q1 4 Q2 1 Q3 5 Q4 4
TR Index 6 articles

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

Top 1% articles 0
Top 10% articles 2
Avg percentile 60.0%
Top 1% share 0.0%
Top 10% share 10.0%

Articles

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

Index filters

21 publications total

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

Article list

  1. 2026 Processing Intensity as a Determinant of Transglutaminase and Phospholipase A1 Efficacy in Pasta Filata Cheese Matrices International Dairy Journal DOI 10.1016/j.idairyj.2026.106764 YÖKSİS SJR Q2 JCR Q3 OpenAlex 74.8%
  2. 2025 Optimizing Traditional Cheese Processing Parameters for Industrial Adaptation: Emphasis on Starter Culture, Cutting Size, and Whey Removal International Dairy Journal DOI 10.1016/j.idairyj.2025.106279 YÖKSİS SJR Q2 JCR Q3 OpenAlex 81.9%
  3. 2022 Potential of Fungal Thermostable Alpha Amylase Enzyme Isolated form Hot Springs of Central Anatolia(Turkey)In Wheat Bread Quality FOOD BIOSCIENCE DOI 10.1016/j.fbio.2021.101492 YÖKSİS SJR Q1 JCR Q1 OpenAlex 78.7%
  4. 2022 Beyaz Peynir Yağ Asidi Profilinin FTIR Spektrometresi ile İzlenmesinde Basit Ekstraksiyon Yönteminin Ölçüm Performansına Etkisi Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v10i7.1224-1229.5131 YÖKSİS TR Index OpenAlex 40.2%
  5. 2021 Novel Aspects in Developing a Cultural Cuisine Integration between Paneer from India and Molasses from Turkey Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2021.811 YÖKSİS TR Index OpenAlex 8.7%
  6. 2020 A COMPARATIVE STUDY ON THE EFFECT OF HIGH HYDROSTATIC PRESSURE ON RIPENING OF TURKISH WHITE CHEESE FROM DIFFERENT MILK SPECIES ITALIAN JOURNAL OF FOOD SCIENCE DOI 10.14674/IJFS-1712 YÖKSİS SJR Q3 JCR Q4 OpenAlex 77.2%
  7. 2020 A rapid method for detection adulteration in goat milk by using vibrational spectroscopy in combination with chemometric methods Journal of Food Science and Technology DOI 10.1007/s13197-020-04342-4 YÖKSİS SJR Q2 JCR Q3 OpenAlex 81.0%
  8. 2020 Olgunlaşma Sürecinde Beyaz Peynirde Organik ve Yağ Asidi İçeriğinin Farklı Örnekleme Tekniği Kullanılarak Taşınabilir FTI Spektrometre ile İzlenmesi International Journal of Innovative Approaches in Science Research DOI 10.29329/ijiasr.2020.312.2 YÖKSİS OpenAlex 16.0%
  9. 2018 GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ GIDA DOI 10.15237/gida.GD17089 YÖKSİS OpenAlex 57.4%
  10. 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%
  11. 2013 Simultaneous use of transglutaminase and rennet in white-brined cheese production International Dairy Journal DOI 10.1016/j.idairyj.2013.02.001 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.9%
  12. 2010 Effects of oral L arginine supplementation on vasodilation and O2max in male soccer players Biomedical Human Kinetics DOI 10.2478/v10101-010-0006-x YÖKSİS SJR Q4 JCR Q4 OpenAlex 16.8%
  13. 2026 Processing intensity as a determinant of transglutaminase and phospholipase A1 efficacy in pasta-filata cheese matrices International Dairy Journal DOI 10.1016/j.idairyj.2026.106764 YÖKSİS SJR Q2 JCR Q3 OpenAlex 74.8%
  14. 2023 Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy Frontiers in Nutrition DOI 10.3389/fnut.2023.1107491 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 92.7%
  15. 2022 Potential of fungal thermostable alpha amylase enzyme isolated from Hot springs of Central Anatolia (Turkey) in wheat bread quality Food Bioscience DOI 10.1016/j.fbio.2021.101492 YÖKSİS SJR Q1 JCR Q1 OpenAlex 78.7%
  16. 2022 Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers JOURNAL OF DAIRY SCIENCE DOI 10.3168/jds.2021-20313 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.5%
  17. 2020 A COMPARATIVE STUDY ON THE EFFECT OF HIGH HYDROSTATIC PRESSURE ON THE RIPENING OF TURKISH WHITE CHEESE FROM DIFFERENT MILK SPECIES Italian Journal of Food Science DOI 10.14674/IJFS-1712 YÖKSİS SJR Q3 JCR Q4 OpenAlex 77.2%
  18. 2019 Dondurmanın Tarihsel Gelişimi ile Kültürlerarası Düzeyde Karşılaştırması Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2019.475 YÖKSİS TR Index OpenAlex 57.8%
  19. 2018 Turizm Sektöründe Yabancı Menşeili Peynirlere Alternatif Olarak Geleneksel Türk Peynirlerinin Yer Almasına İlişkin Sektör Temsilcilerinin Görüşlerinin İncelenmesi Journal of Tourism and Gastronomy Studies DOI https://www.jotags.org/2018-vol-6-issue-1/ YÖKSİS TR Index
  20. 2017 Optimization of Production Technology of Keş for Pasta Indian Journal of Dairy Science DOI 10.5146/ijds.v70i1.60745 YÖKSİS JCR Q4

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