Akademisyen
AHSEN RAYMAN ERGÜN
DOÇENT
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 46
- Proje 0
- Kitap 2
- Bildiri 75
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
7
Q2
11
Q3
2
Q4
6
WoS (JCR)
Q1
4
Q2
7
Q3
7
Q4
2
TR Index
12
makale
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2026 Natural Preservation Strategy for Green Olives: Effects of Thyme Oil-Enriched Chitosan Edible Films on Physicochemical, Microbiological, and Sensory Attributes YÖKSİS SJR Q2 JCR Q2
- 2025 Characterization of chitosan films incorporating thyme oil and its effect on black olives YÖKSİS SJR Q2 JCR Q2
- 2025 Meyve Bazlı Şekerleme Ürünlerinde Yenilikçi Teknolojiler YÖKSİS
- 2025 The influence of ultrasound on bioactive compounds in hazelnut milk production YÖKSİS
- 2025 Characterization of chitosan films incorporating thyme oil and its effect on black olives YÖKSİS SJR Q2 JCR Q2
- 2025 EFFECT OF UV-C LIGHT ON THE INACTIVATION OF ZYGOSACCHAROMYCES ROUXII IN APPLE JUICE: EVALUATION OF PHENOLIC AND ANTIOXIDANT CONTENTS YÖKSİS
- 2024 Production and quality assessment of functional crackers based on fruit seed oils YÖKSİS SJR Q2 JCR Q2
- 2024 INVESTIGATION OF CONVENTIONAL AND MICROWAVE COMBINED ROASTING EFFECT ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF SUNFLOWER SEED YÖKSİS
- 2023 Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas YÖKSİS SJR Q1 JCR Q2
- 2022 The effects of electrical and ultrasonic pretreatments on the moisture, oil content, color, texture, sensory properties and energy consumption of microwave-fried zucchini slices YÖKSİS SJR Q3 JCR Q3
- 2021 Effects of microwave pasteurization on the thermal resistance of Zygosaccharomyces rouxii and on the physicochemical properties of organic intermediate moisture raisin YÖKSİS SJR Q2 JCR Q3
- 2021 The effects of the novel home freezing system on microstructure, color, antioxidant activity, and microbiological properties of strawberries YÖKSİS SJR Q1 JCR Q1
- 2021 Osmotic dehydration of pineapple slices pre-treated byelectroplasmolysis: Determination of color change kinetics YÖKSİS
- 2021 Inactivation of Zygosaccharomyces rouxii in organic intermediate moisture apricot and fig by microwave pasteurization YÖKSİS SJR Q1 JCR Q1
- 2021 FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ YÖKSİS
- 2021 PRODUCTION OF QUINCE JAM WITH GINKGO BILOBA EXTRACT AS A PECTIN SUBSTITUTE: EFFECTS ON PHYSICOCHEMICAL, MICROBIOLOGICAL, RHEOLOGICAL AND SENSORY QUALITIES YÖKSİS
- 2021 Drying of Apricots Treated with Ginkgo Biloba Plant Extract and Determinatıon of The Quality Properties YÖKSİS TR Index
- 2021 INFLUENCE OF ULTRASONIC AND ELECTRICAL PRETREATMENTS ON THE DRYING AND QUALITY CHARACTERISTICS OF KIWI FRUIT SLICES YÖKSİS
- 2020 Effects of hot air, vacuum infrared, and vacuum microwave dryers on the drying kinetics and quality characteristics of orange slices YÖKSİS SJR Q2 JCR Q3
- 2020 Portakal Suyunun Pastörizasyonunda Mikrodalga ve Termosonikasyon Uygulamalarının Kalite Üzerine Etkileri YÖKSİS TR Index