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Akademisyen

NAYİL DİNKÇİ

PROFESÖR

EGE ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ SÜT TEKNOLOJİSİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 37
  • Proje 0
  • Kitap 4
  • Bildiri 61
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 5 Q2 7 Q3 7 Q4 4
WoS (JCR) Q1 5 Q2 0 Q3 10 Q4 6
TR Index 2 makale

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

Üst %1 makale 0
Üst %10 makale 3
Ort. yüzdelik 79.4%
Üst %1 payı 0.0%
Üst %10 payı 25.0%

Makaleler

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

Dizin filtreleri

Toplam 37 yayın

Scopus (SJR)
Q1 5 Q2 7 Q3 7 Q4 4
WoS (JCR)
Q1 5 Q2 0 Q3 10 Q4 6
TR Index
2 makale

Makale listesi

  1. 2026 Optimization of Different Methods for the Extraction of Mulberry Leaves and the Effects on Caco-2 Cells Processes DOI 10.3390/pr14010031 YÖKSİS SJR Q2 JCR Q3 OpenAlex 48.3%
  2. 2023 Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents Foods DOI 10.3390/foods12030610 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 96.4%
  3. 2021 Whey, Waste or Value? World Journal of Agriculture and Soil Science DOI 10.33552/WJASS.2021.06.000648 YÖKSİS OpenAlex 55.7%
  4. 2021 The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt Foods DOI 10.3390/foods10112855 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.8%
  5. 2018 Angiotensin-converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium–calcium caseinate and whey protein concentrate International Journal of Dairy Technology DOI doi: 10.1111/1471-0307.12427 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.7%
  6. 2018 Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability Journal of Dairy Science DOI 10.3168/jds.2017-13468 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.3%
  7. 2015 An innovative approach cow oat milk based kefir Mljekarstvo DOI 10.15567/mljekarstvo.2015.0304 YÖKSİS SJR Q3 JCR Q3 OpenAlex 80.4%
  8. 2012 The Influence of Transglutaminase Treatment on Functional Properties of Strained Yoghurt Medwell Publications DOI 10.3923/javaa.2012.2238.2246 YÖKSİS SJR Q3 JCR Q4 OpenAlex 81.0%
  9. 2011 Influence of a vegetable fat blend on the texture microstructure and sensory properties of kashar cheese Grasas y Aceites DOI 10.3989/gya.091810 YÖKSİS SJR Q2 JCR Q3 OpenAlex 87.0%
  10. 2009 The effect of using vegetable fat blend on some attributes of kashar cheese Grasas y Aceites DOI 10.3989/gya.032408 YÖKSİS SJR Q2 JCR Q3 OpenAlex 74.6%
  11. 2024 Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts Mljekarstvo DOI 10.15567/mljekarstvo.2024.0202 YÖKSİS SJR Q3 JCR Q3 OpenAlex 64.2%
  12. 2024 QUALITY ASSESSMENT OF EXTENDED SHELF LIFE (ESL) MILK IN COMPARISON WITH OTHER KINDS OF PASTEURIZED MILK COMMERCIALLY AVAILABLE ON THE MARKET SCIENTIFIC STUDY AND RESEARCH-CHEMISTRY AND CHEMICAL ENGINEERING BIOTECHNOLOGY FOOD INDUSTRY DOI https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202401&vol=1&aid=5625 YÖKSİS SJR Q3 JCR Q4
  13. 2023 Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents Foods MDPI AG DOI 10.3390/foods12030610 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 96.4%
  14. 2023 The Importance and Health Benefits of Whey Proteins Journal of Hygienic Engineering and Design YÖKSİS SJR Q4
  15. 2015 An Innovative approach cow oat milk based kefir Mljekarstvo YÖKSİS SJR Q3 JCR Q3
  16. 2014 The Importance of Probiotics in Pediatrics Pakistan Journal of Nutrition YÖKSİS
  17. 2013 Antioxydant Activity of Probiotic Yoghurt Fortified With Milk Protein Based Ingredients Italian Journal of Food Science YÖKSİS SJR Q3 JCR Q4
  18. 2012 Physicochemical biochemical textural and sensory properties of Telli cheese a traditional Turkish cheese made from cow milk Bulgarian Journal of Agricultural Science YÖKSİS SJR Q3 JCR Q4
  19. 2012 Farklı İşletmelerde Üretilen Köy Peynirlerinin Özellikleri Ege Üniversitesi Ziraat Fakültesi Dergisi YÖKSİS
  20. 2012 Kargı Tulum Peynirinin Kimyasal ve Mikrobiyolojik Özellikleri Ege Üniversitesi Ziraat Fakültesi Dergisi YÖKSİS

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