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Akademisyen

TANER BAYSAL

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 72
  • Proje 0
  • Kitap 9
  • Bildiri 88
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 19 Q2 14 Q3 1 Q4 2
WoS (JCR) Q1 15 Q2 6 Q3 13 Q4 3
TR Index 9 makale

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

Üst %1 makale 0
Üst %10 makale 0
Ort. yüzdelik 69.3%
Üst %1 payı 0.0%
Üst %10 payı 0.0%

Makaleler

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

Dizin filtreleri

Toplam 72 yayın

Scopus (SJR)
Q1 19 Q2 14 Q3 1 Q4 2
WoS (JCR)
Q1 15 Q2 6 Q3 13 Q4 3
TR Index
9 makale

Makale listesi

  1. 2026 Natural Preservation Strategy for Green Olives: Effects of Thyme Oil-Enriched Chitosan Edible Films on Physicochemical, Microbiological, and Sensory Attributes Journal of Food Protection DOI 10.1016/j.jfp.2025.100680 YÖKSİS SJR Q2 JCR Q2
  2. 2025 Changes in the Quality of Dried Vacuum-Infused Strawberries Enriched with Encapsulated Pomegranate Peel Extract During Storage Polish Journal of Food and Nutrition Sciences DOI 10.31883/pjfns/204687 YÖKSİS SJR Q2 JCR Q3
  3. 2025 Characterization of chitosan films incorporating thyme oil and its effect on black olives Italian Journal of Food Science DOI 10.15586/ijfs.v37i1.2803 YÖKSİS SJR Q2 JCR Q2
  4. 2025 The influence of ultrasound on bioactive compounds in hazelnut milk production Next Research DOI 10.1016/j.nexres.2025.101054 YÖKSİS
  5. 2025 Meyve Bazlı Şekerleme Ürünlerinde Yeni ve Gelişen Teknolojiler Şırnak university journal of science YÖKSİS
  6. 2024 Decontamination of ochratoxin A from raisins by different processes: evaluation of efficiency and quality attributes International Journal of Food Science & Technology DOI 10.1111/ijfs.17506 YÖKSİS SJR Q1 JCR Q2
  7. 2023 Combined use of vacuum impregnation and encapsulation technologies for phenolic enrichment of strawberries Food Chemistry DOI 10.1016/j.foodchem.2022.133853 YÖKSİS SJR Q1 JCR Q1
  8. 2022 Decontamination of frozen cherries by innovative light-based technologies: Assessment of microbial inactivation and quality changes FOOD CONTROL DOI 10.1016/j.foodcont.2022.109149 YÖKSİS SJR Q1 JCR Q1
  9. 2022 Development of intermediate-moisture apricot with impregnation of Bacillus coagulans GBI-30 6086 as a functional snack: Quality assessment during storage Journal of Food Processing and Preservation DOI 10.1111/jfpp.16348 YÖKSİS SJR Q2 JCR Q3
  10. 2022 Beta-Glucan as a Novel Functional Fiber: Functional Properties, Health Benefits and Food Applications Turkish Science and Technology Publishing (TURSTEP) DOI 10.24925/turjaf.v10i10.1957-1965.5430 YÖKSİS TR Index
  11. 2021 Effects of microwave pasteurization on the thermal resistance of Zygosaccharomyces rouxii and on the physicochemical properties of organic intermediate moisture raisin Journal of Food Processing and Preservation DOI 10.1111/jfpp.15382 YÖKSİS SJR Q2 JCR Q3
  12. 2021 The effects of the novel home freezing system on microstructure, color, antioxidant activity, and microbiological properties of strawberries International Journal of Refrigeration DOI 10.1016/j.ijrefrig.2020.10.013 YÖKSİS SJR Q1 JCR Q1
  13. 2021 Inactivation of Zygosaccharomyces rouxii in organic intermediate moisture apricot and fig by microwave pasteurization LWT DOI 10.1016/j.lwt.2021.112294 YÖKSİS SJR Q1 JCR Q1 OpenAlex 69.3%
  14. 2021 Drying of Apricots Treated with Ginkgo Biloba Plant Extract and Determinatıon of The Quality Properties Journal of Advanced Research in Natural and Applied Sciences DOI 10.28979/jarnas.840237 YÖKSİS TR Index
  15. 2020 Effects of hydroxypropyl methylcellulose film incorporated with carvacrol and its nanoemulsion on the quality of grapes Chiang Mai Journal of Science YÖKSİS SJR Q4 JCR Q4
  16. 2020 Kekik oleoresini katılan domates çorbasında B. coagulans bakterisinin ısıl direncinin incelenmesiInvestigating the thermal resistance of B. coagulans in the thyme oleoresin added tomato soup Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi DOI doi: 10.5505/pajes.2020.47717 YÖKSİS TR Index JCR Q4
  17. 2020 Investigating the thermal resistance of B. coagulans in the thyme oleoresin added tomato soup Pamukkale University Journal of Engineering Sciences DOI 10.5505/pajes.2020.47717 YÖKSİS TR Index JCR Q4
  18. 2020 Effects of Freezing Rate on The Quality of Cherry Tomatoes Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi DOI 10.29133/yyutbd.670610 YÖKSİS TR Index SJR Q3
  19. 2020 Ilımlı Elektrik Alan ve Ultrases Ön İşlemlerinin Mikrodalga ve Derin Yağda Kızartma Teknikleriyle Üretilen Havuç Cipslerinin Renk ve Nem İçeriği Üzerine Etkisi Akademik GIDA DOI 10.24323/akademik-gida.850902 YÖKSİS TR Index SJR Q4
  20. 2020 Farklı Tuzlarla Kurutulmuş Domatesin Bazı Kalite Özelliklerinin İncelenmesi Avrupa Bilim ve Teknoloji Dergisi DOI DOI: 10.31590/ejosat.798263 YÖKSİS TR Index

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