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NURCAN KOCA

PROFESÖR

EGE ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 50
  • Proje 0
  • Kitap 6
  • Bildiri 64
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 26 Q2 12 Q3 0 Q4 4
WoS (JCR) Q1 20 Q2 10 Q3 8 Q4 0
TR Index 6 makale

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

Üst %1 makale 0
Üst %10 makale 18
Ort. yüzdelik 81.1%
Üst %1 payı 0.0%
Üst %10 payı 42.9%

Makaleler

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

Dizin filtreleri

Toplam 50 yayın

Scopus (SJR)
Q1 26 Q2 12 Q3 0 Q4 4
WoS (JCR)
Q1 20 Q2 10 Q3 8 Q4 0
TR Index
6 makale

Makale listesi

  1. 2025 Process Optimization and Storage Evaluation of Explosion Puffing Dried Reduced-Fat White Cheese Snacks JOURNAL OF FOOD SCIENCE DOI 10.1111/1750-3841.70353 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.9%
  2. 2023 Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier Journal of Food Science DOI 10.1111/1750-3841.16752 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 95.2%
  3. 2023 The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white cheese powders INTERNATIONAL DAIRY JOURNAL DOI 10.1016/j.idairyj.2022.105552 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.0%
  4. 2023 Effect of pre‐drying methods on the quality aspects of explosive puffed dried beef snack Journal of Food Process Engineering DOI 10.1111/jfpe.14347 YÖKSİS SJR Q2 JCR Q2 OpenAlex 77.0%
  5. 2022 Impact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacks LWT-FOOD SCIENCE AND TECHNOLOGY DOI 10.1016/j.lwt.2021.112665 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.4%
  6. 2022 Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat Meat Science DOI 10.1016/j.meatsci.2021.108672 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.6%
  7. 2022 LIFE CYCLE ANALYSIS OF VARIOUS CHEESE TYPES Association of Food Technology, Turkey DOI 10.15237/gida.GD22062 YÖKSİS OpenAlex 65.4%
  8. 2021 The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat LWT DOI 10.1016/j.lwt.2021.111350 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 90.4%
  9. 2021 Production of reduced-fat white cheese powder: The effects of fat reduction and microparticulated protein usage on the characteristics of the cheese powder during storage POWDER TECHNOLOGY DOI 10.1016/j.powtec.2021.06.034 YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.2%
  10. 2021 İnek ve Keçi Sütleri Kullanımının Kefirin Antioksidan, Reolojik ve Duyusal Özellikleri Üzerine Etkisi Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v9i1.7-14.3330 YÖKSİS TR Index OpenAlex 62.2%
  11. 2020 Drying Kinetics Behavior of Turkey Breast Meat in Different Drying Methods JOURNAL OF FOOD PROCESS ENGINEERING DOI DOI:10.1111/jfpe.13487 YÖKSİS SJR Q2 JCR Q3 OpenAlex 87.3%
  12. 2020 Application of batch system ultraviolet light on the surface of kashar cheese, a kind of pasta-filata cheese: effects on mould inactivation, lipid oxidation, colour, hardness and sensory properties JOURNAL OF DAIRY RESEARCH DOI 10.1017/s0022029920001119 YÖKSİS SJR Q2 JCR Q2 OpenAlex 77.7%
  13. 2019 Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage INTERNATIONAL DAIRY JOURNAL DOI 10.1016/j.idairyj.2019.04.002 YÖKSİS SJR Q1 JCR Q2 OpenAlex 84.6%
  14. 2019 Milk fat substitution by microparticulated protein in reduced-fat cheese emulsion: The effects on stability, microstructure, rheological and sensory properties Food Science of Animal Resources DOI 10.5851/kosfa.2018.e60 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 90.2%
  15. 2019 TOPRAĞA GÖMEREK VEYA BUZDOLABI KOŞULLARINDA OLGUNLAŞTIRMANIN SİVAS KÜP PEYNİRİNİN ÖZELLİKLERİ ÜZERİNE ETKİSİ GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD18094 YÖKSİS OpenAlex 76.8%
  16. 2018 The physical, microstructural, chemical and sensorial properties of spray dried full-fat white cheese powders stored in different multilayer packages JOURNAL OF FOOD ENGINEERING DOI 10.1016/j.jfoodeng.2017.11.022 YÖKSİS SJR Q1 JCR Q1 OpenAlex 81.5%
  17. 2018 Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts Korean journal for food science of animal resources DOI 10.5851/kosfa.2018.e8 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.8%
  18. 2018 Gıda sanayisinde ultraviyole ışığın yüzey uygulamaları Akademik Gıda DOI 10.24323/akademik-gida.417901 YÖKSİS TR Index SJR Q4 OpenAlex 3.9%
  19. 2017 Isıl işlem görmüş içme sütlerinde (pastörize, UHT ve laktozsuz UHT süt) hidroksimetilfurfural içeriğinin belirlenmesi Akademik Gıda DOI 10.24323/akademik-gida.345258 YÖKSİS TR Index SJR Q4 OpenAlex 57.2%
  20. 2015 Energy and exergy analyses of spray drying of a fruit puree cornelian cherry puree International Journal of Exergy DOI 10.1504/IJEX.2015.068229 YÖKSİS SJR Q2 JCR Q2 OpenAlex 89.4%

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