Akademisyen
ŞEBNEM TOLASA YILMAZ
PROFESÖR
EGE ÜNİVERSİTESİ SU ÜRÜNLERİ FAKÜLTESİ SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.
- Makale 34
- Proje 0
- Kitap 1
- Bildiri 37
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
15
Q2
7
Q3
6
Q4
1
WoS (JCR)
Q1
9
Q2
6
Q3
8
Q4
9
TR Index
5
makale
Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.
Üst %1 makale
0
Üst %10 makale
0
Ort. yüzdelik
55.8%
Üst %1 payı
0.0%
Üst %10 payı
0.0%
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2025 Monitoring of Quality Parameters in Vacuum-Packed Sea Bass (Dicentrarchus labrax) During Refrigerated Storage at (0-4°C) and Evaluation of Electronic Nose Effectiveness YÖKSİS TR Index OpenAlex 30.1%
- 2023 Stabilization of Frozen Stored Fish Mince YÖKSİS TR Index OpenAlex 5.5%
- 2022 Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.7%
- 2018 The effects of nettle (Urtica dioica), spiny sowthistle (Sonchus asper) and dandelion (Taraxacum officinale) on the fish quality during storage period YÖKSİS TR Index JCR Q4 OpenAlex 54.2%
- 2018 Effect of fillet temperature on lipoxygenase activity in sardine mince with and without milk protein concentrate YÖKSİS SJR Q1 JCR Q1 OpenAlex 58.7%
- 2022 Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying YÖKSİS SJR Q1 JCR Q1
- 2018 The effects of nettle (Urtica dioica), spiny sowthistle (Sonchus asper) and dandelion (Taraxacum officinale) on the fish quality during storage period YÖKSİS TR Index JCR Q4
- 2018 Effect of fillet temperature on lipoxygenase activity in sardine mince with and without milk protein concentrate YÖKSİS SJR Q1 JCR Q1
- 2016 Effects of differently extracted rosemary and sage extracts on the quality of marinated sardine stored at 4 degrees C YÖKSİS SJR Q3 JCR Q4
- 2016 Determination of some functional properties of enzymatically hydrolyzed fish protein from Sea Bass Dicentrarchus labrax by products and its effect in Whiting Mince Merlangius merlangus YÖKSİS SJR Q3 JCR Q4
- 2016 Evaluation of nutritional value of Carassius gibelio Bloch 1782 YÖKSİS SJR Q4 JCR Q4
- 2012 Quality and shelf life assessment of pasteurized trout soup during refrigerated storage YÖKSİS SJR Q2 JCR Q3
- 2011 Effect of Soy Protein Isolate and Wheat Fiber on Texture and Freeze Thaw Stability of Lean Fish Mince YÖKSİS SJR Q3 JCR Q3
- 2011 Lipid Oxidation and Omega 3 Fatty Acid Retention in Salmon and Mackerel Nuggets during Frozen Storage YÖKSİS SJR Q2 JCR Q3
- 2011 Control of Lipid Oxidation and Texture Changes in Frozen Sardine Mince by Combined Use of Milk Protein Concentrate and Caffeic Acid YÖKSİS SJR Q2 JCR Q3
- 2010 Physical and Oxidative Stabilization of Omega 3 Fatty Acids in Surimi Gels YÖKSİS SJR Q1 JCR Q2
- 2010 Amino Acids and Fatty Acid Composition Content of Fish Sauce YÖKSİS SJR Q3 JCR Q3
- 2009 Microbiological Chemical Sensory Color and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate Sodium Lactate Sodium Citrate and Stored at 4 degrees C YÖKSİS SJR Q2 JCR Q4
- 2009 Effects Of Different Thawing Methods On The Freshness Quality Of Fish YÖKSİS TR Index JCR Q4
- 2008 Effects of milk protein concentrate on lipid oxidation and formation of fish volatiles in hering mince Clupedia harengus during frozen storage YÖKSİS SJR Q1 JCR Q1 OpenAlex 74.4%