Academician
NAYİL DİNKÇİ
PROFESÖR
EGE ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ SÜT TEKNOLOJİSİ BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
A quick look at recorded outputs — details below.
- Articles 37
- Projects 0
- Books 4
- Proceedings 61
- Patents 0
- Artistic 0
Scopus (SJR)
Q1
5
Q2
7
Q3
7
Q4
4
WoS (JCR)
Q1
5
Q2
0
Q3
10
Q4
6
TR Index
2
articles
Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.
Top 1% articles
0
Top 10% articles
3
Avg percentile
79.4%
Top 1% share
0.0%
Top 10% share
25.0%
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Article list
- 2026 Optimization of Different Methods for the Extraction of Mulberry Leaves and the Effects on Caco-2 Cells YÖKSİS SJR Q2 JCR Q3 OpenAlex 48.3%
- 2023 Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 96.4%
- 2021 Whey, Waste or Value? YÖKSİS OpenAlex 55.7%
- 2021 The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.8%
- 2018 Angiotensin-converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium–calcium caseinate and whey protein concentrate YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.7%
- 2018 Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 98.3%
- 2015 An innovative approach cow oat milk based kefir YÖKSİS SJR Q3 JCR Q3 OpenAlex 80.4%
- 2012 The Influence of Transglutaminase Treatment on Functional Properties of Strained Yoghurt YÖKSİS SJR Q3 JCR Q4 OpenAlex 81.0%
- 2011 Influence of a vegetable fat blend on the texture microstructure and sensory properties of kashar cheese YÖKSİS SJR Q2 JCR Q3 OpenAlex 87.0%
- 2009 The effect of using vegetable fat blend on some attributes of kashar cheese YÖKSİS SJR Q2 JCR Q3 OpenAlex 74.6%
- 2024 Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts YÖKSİS SJR Q3 JCR Q3 OpenAlex 64.2%
- 2024 QUALITY ASSESSMENT OF EXTENDED SHELF LIFE (ESL) MILK IN COMPARISON WITH OTHER KINDS OF PASTEURIZED MILK COMMERCIALLY AVAILABLE ON THE MARKET YÖKSİS SJR Q3 JCR Q4
- 2023 Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 96.4%
- 2023 The Importance and Health Benefits of Whey Proteins YÖKSİS SJR Q4
- 2015 An Innovative approach cow oat milk based kefir YÖKSİS SJR Q3 JCR Q3
- 2014 The Importance of Probiotics in Pediatrics YÖKSİS
- 2013 Antioxydant Activity of Probiotic Yoghurt Fortified With Milk Protein Based Ingredients YÖKSİS SJR Q3 JCR Q4
- 2012 Physicochemical biochemical textural and sensory properties of Telli cheese a traditional Turkish cheese made from cow milk YÖKSİS SJR Q3 JCR Q4
- 2012 Farklı İşletmelerde Üretilen Köy Peynirlerinin Özellikleri YÖKSİS
- 2012 Kargı Tulum Peynirinin Kimyasal ve Mikrobiyolojik Özellikleri YÖKSİS