Akademisyen

DERYA ATALAY

DOKTOR ÖĞRETİM ÜYESİ

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 13
Proje 0
Kitap 0
Bildiri 17
Patent 0
Sanatsal 0

Scopus (SJR) Q1 1 Q2 6 Q3 0 Q4 1

WoS (JCR) Q1 0 Q2 1 Q3 6 Q4 1

TR Index 2 makale

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

Üst %1 makale 0

Üst %10 makale 3

Ort. yüzdelik 66.1%

Üst %1 payı 0.0%

Üst %10 payı 23.1%

Makaleler

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

Makale listesi

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%
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%
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%
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%
2020 Yenilebilir kaplamalarin taze kesilmiş meyve ve sebzelerde kullanimi GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD19144 YÖKSİS OpenAlex 42.3%
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%
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%
2018 Gıda takviyeleri ve sağlık üzerine etkileri Food and Health DOI 10.3153/FH18010 YÖKSİS TR Index OpenAlex 85.9%
2018 Pektin kaynakları ve ekstraksiyon yöntemleri GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD18089 YÖKSİS OpenAlex 42.5%
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%
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 44.8%
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 DOI 10.34302/crpjfst/2021.13.1.3 YÖKSİS SJR Q4 JCR Q4 OpenAlex 69.1%
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%

Akademisyenlere dön