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Academician

AHMET EMİRMUSTAFAOĞLU

DOKTOR ÖĞRETİM ÜYESİ

BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ TURİZM FAKÜLTESİ GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ

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

A quick look at recorded outputs — details below.

  • Articles 13
  • Projects 0
  • Books 0
  • Proceedings 0
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 3 Q2 1 Q3 2 Q4 2
WoS (JCR) Q1 0 Q2 3 Q3 1 Q4 3
TR Index 3 articles

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

Top 1% articles 0
Top 10% articles 0
Avg percentile 61.6%
Top 1% share 0.0%
Top 10% share 0.0%

Articles

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

Index filters

13 publications total

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

Article list

  1. 2025 Use of Kefir in Cheese Ball Production: Physicochemical, Textural, Rheological, and Sensory Properties Food Science & Nutrition DOI 10.1002/fsn3.70183 YÖKSİS SJR Q1 JCR Q2 OpenAlex 76.4%
  2. 2025 The effect of using wheat species on the quality and sensory properties of rice pudding Latin American Applied Research - An international journal DOI 10.52292/j.laar.2025.3455 YÖKSİS SJR Q4 JCR Q4 OpenAlex 80.5%
  3. 2025 Use of Plant Seeds in Cheese Production Türk Tarım - Gıda Bilim ve Teknoloji dergisi DOI 10.24925/turjaf.v13i9.2603-2614.7695 YÖKSİS TR Index OpenAlex 24.2%
  4. 2025 Effect of Pumpkin Seed Milk on Physicochemical, Textural, Rheological, Antioxidant, and Sensory Properties of Pudding Food Science & Nutrition DOI 10.1002/fsn3.70806 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.1%
  5. 2025 Effect of Flaxseed Mucilage on Physicochemical and Sensorial Properties of Chicken Breast Milk Pudding (Tavukgöğsü) Journal of Food Processing and Preservation DOI 10.1155/jfpp/1254341 YÖKSİS SJR Q2 JCR Q3 OpenAlex 69.0%
  6. 2025 Leblebi Unu Kullanımının Pudingin Fizikokimyasal, Tekstürel, Reolojik ve Duyusal Özelliklerine Etkisi Gıda DOI 10.15237/gida.GD25064 YÖKSİS OpenAlex 24.8%
  7. 2017 Kızartmalık Keş Üretim Teknolojisinin Optimizasyonu Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi DOI 10.29133/yyutbd.291927 YÖKSİS TR Index SJR Q3 OpenAlex 53.2%
  8. 2025 Use of Kefir in Cheese Ball Production: Physicochemical, Textural, Rheological, and Sensory Properties Food Science & Nutrition DOI 10.1002/fsn3.70183 YÖKSİS SJR Q1 JCR Q2 OpenAlex 76.4%
  9. 2025 The Effect of Using Wheat Species on the Quality and Sensory Properties of Rice Pudding Latin American Applied Research DOI 10.52292/j.laar.2025.3455 YÖKSİS SJR Q4 JCR Q4 OpenAlex 80.4%
  10. 2025 Use of Plant Seeds in Cheese Production Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v13i9.2603-2614.7695 YÖKSİS TR Index OpenAlex 24.1%
  11. 2020 Some Chemical, Physical, Microbiological and Sensorial Properties of Traditional Water Buffalo Yogurts Produced in Turkey Indian Journal of Traditional Knowledge DOI 10.56042/ijtk.v19i1.30845 YÖKSİS SJR Q3 JCR Q4 OpenAlex 61.6%
  12. 2017 Üretim Parametreleri Optimize Edilmiş Kızartmalık Keş Örneklerinde Depolama Boyunca Meydana Gelen Değişimler GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD17070 YÖKSİS OpenAlex 86.1%
  13. 2012 Keçi Sütü İnek Sütü ve Bu Sütlerin Karışımından Yapılan Otlu Peynirlerde Olgunlaşma Boyunca Meydana Gelen Değişmeler Gıda DOI https://dergipark.org.tr/en/pub/gida/issue/6933/92558 YÖKSİS

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