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.

Makale listesi

14 / 72 makale

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
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
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
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
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
2019 Optimization of process conditions for vacuum microwave drying of lemon peel by response surface methodology: Quality characteristics and volatile compounds Journal of Food Process Engineering DOI 10.1111/jfpe.13080 YÖKSİS SJR Q2 JCR Q3
2019 Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer Food Science and Biotechnology DOI 10.1007/s10068-018-0483-1 YÖKSİS SJR Q2 JCR Q3
2019 Effects of thyme, basil, and garlic oleoresins on the thermal resistance of Bacillus coagulans in tomato sauce Journal of Food Processing and Preservation DOI 10.1111/jfpp.14118 YÖKSİS SJR Q2 JCR Q3
2018 Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques Journal of Food Process Engineering DOI 10.1111/jfpe.12902 YÖKSİS SJR Q2 JCR Q3
2017 Concentration of apple juice using a vacuum microwave evaporator as a novel technique: Determination of quality characteristics Journal of Food Process Engineering DOI 10.1111/jfpe.12535 YÖKSİS SJR Q2 JCR Q2
2017 MODERATE ELECTRIC TREATMENT APPLICATIONS ONPOMEGRANATE JUICE PRODUCTION: YIELD ANDPHYSICOCHEMICAL PROPERTIES JOURNAL OF FOOD PROCESSING AND PRESERVATION YÖKSİS SJR Q2 JCR Q3
2017 Moderate Electric Treatment Applications on Pomegranate Juice Production Yield and Physicochemical Properties Journal of Food Processing and Preservation DOI 10.1111/jfpp.12733 YÖKSİS SJR Q2 JCR Q3
2017 The Antimicrobial Effects of Thyme, Garlic and Basil Oleoresins Against Bacillus coagulans in Tomato Sauce Journal of Food Biochemistry DOI 10.1111/jfbc.12296 YÖKSİS SJR Q2 JCR Q3
2007 Color and Lycopene Content of Tomato Puree Affected by Electroplasmolysis International Journal of Food Properties DOI 10.1080/10942910600909063 YÖKSİS SJR Q2 JCR Q3

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