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Academician

AYDIN ERGE

DOÇENT

BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ KANATLI HAYVAN YETİŞTİRİCİLİĞİ BÖLÜMÜ

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

A quick look at recorded outputs — details below.

  • Articles 12
  • Projects 0
  • Books 0
  • Proceedings 16
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 7 Q2 0 Q3 2 Q4 2
WoS (JCR) Q1 6 Q2 1 Q3 0 Q4 3
TR Index 5 articles

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

Top 1% articles 0
Top 10% articles 1
Avg percentile 76.9%
Top 1% share 0.0%
Top 10% share 7.7%

Articles

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

Index filters

12 publications total

Scopus (SJR)
Q1 7 Q2 0 Q3 2 Q4 2
WoS (JCR)
Q1 6 Q2 1 Q3 0 Q4 3
TR Index
5 articles

Article list

  1. 2025 ÇÖREK OTU YAĞI İLE ZENGİNLEŞTİRİLMİŞ JELATİN BAZLI AMBALAJ FİLMİ ÜRETİMİ VE TAVUK ETİ MUHAFAZASINDA KULLANIMI Gıda DOI 10.15237/gida.GD24104 YÖKSİS OpenAlex 78.9%
  2. 2024 Optimization and characterization of biodegradable films from chicken gelatin crosslinked with oxidized phenolic compounds Food Chemistry DOI 10.1016/j.foodchem.2023.137923 YÖKSİS SJR Q1 JCR Q1 OpenAlex 75.2%
  3. 2024 An approach to produce healthier meat products: effect of k-carrageenan and inulin on quality characteristics of bologna-type chicken sausages International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2024.100907 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 96.4%
  4. 2024 A novel biodegradable film based on chicken gelatin and κ-carrageenan cross-linked with oxidized phenolic compounds Environmental Science and Pollution Research DOI 10.1007/s11356-024-33988-2 YÖKSİS SJR Q1 JCR Q1 OpenAlex 68.0%
  5. 2021 Chicken gelatin modification by caffeic acid: A response surface methodology investigation Food Chemistry DOI 10.1016/j.foodchem.2021.129269 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.3%
  6. 2021 Effect of Gelatin/Chitosan Coating on Chicken Patty Quality During Frozen Storage: A Response Surface Methodology Application KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI DOI 10.9775/kvfd.2020.24949 YÖKSİS TR Index SJR Q3 JCR Q4 OpenAlex 86.4%
  7. 2018 Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment LWT DOI 10.1016/j.lwt.2018.06.057 YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.6%
  8. 2018 Jelatinin Fonksiyonel Özellikleri ve Gıda Sanayinde Kullanımı Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v6i7.840-849.1779 YÖKSİS TR Index OpenAlex 58.9%
  9. 2018 ERİK VE ELMA SUYUNUN TAVUK ETİ MARİNASYONUNDA KULLANILMASI Gıda DOI 10.15237/gida.GD18063 YÖKSİS OpenAlex 77.9%
  10. 2024 Optimization and characterization of biodegradable films from chicken gelatin crosslinked with oxidized phenolic compounds Food Chemistry DOI 10.1016/j.foodchem.2023.137923 YÖKSİS SJR Q1 JCR Q1 OpenAlex 75.1%
  11. 2023 QUANTITATIVE DETERMINATION OF PORK MEAT RESIDUE IN CATTLE MEAT MIXTURES USING DROPLET DIGITAL PCR Carpathian Journal of Food Science and Technology DOI 10.34302/crpjfst/2023.15.4.9 YÖKSİS SJR Q4 JCR Q4 OpenAlex 42.8%
  12. 2021 Chicken gelatin modification by caffeic acid: A response surface methodology investigation Food Chemistry DOI 10.1016/j.foodchem.2021.129269 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.3%
  13. 2021 Jelatin/Kitozan Kaplamanın Dondurarak Muhafaza Edilen Tavuk Köftesi Üzerindeki Etkisi: Bir Yanıt Yüzey Metodu Uygulaması Kafkas Universitesi Veteriner Fakultesi Dergisi DOI 10.9775/kvfd.2020.24949 YÖKSİS TR Index SJR Q3 JCR Q4 OpenAlex 86.4%
  14. 2016 Jelatin ve Fizikokimyasal Özellikleri Akademik Gıda YÖKSİS TR Index SJR Q4
  15. 2012 MARKA GÜVENİ MARKA MEMNUNİYETİ VE MÜŞTERİ DEĞERİNİN TÜKETİCİLERİN MARKA SADAKATİ ÜZERİNE ETKİSİ Journal of Yaşar University DOI https://dergipark.org.tr/tr/pub/jyasar/issue/19138/203093 YÖKSİS TR Index

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