Academician
MÜGE URGU ÖZTÜRK
DOÇENT
EGE ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
A quick look at recorded outputs — details below.
- Articles 16
- Projects 0
- Books 3
- Proceedings 39
- Patents 0
- Artistic 0
Scopus (SJR)
Q1
7
Q2
3
Q3
1
Q4
2
WoS (JCR)
Q1
6
Q2
3
Q3
1
Q4
1
TR Index
2
articles
Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.
Top 1% articles
0
Top 10% articles
5
Avg percentile
68.6%
Top 1% share
0.0%
Top 10% share
35.7%
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Article list
- 2023 Paslanmaz çelik yüzeylerde süt protein konsantresi birikiminin ve su ile çalkalama, alkali ve enzimatik temizleme yöntemlerinin etkinliğinin FTIR-ATR ile değerlendirilmesi YÖKSİS OpenAlex 11.7%
- 2022 Characterization of industrial bone broths formulated with various meat and non-meat ingredients YÖKSİS OpenAlex 13.2%
- 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 YÖKSİS SJR Q2 JCR Q2 OpenAlex 77.7%
- 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 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.0%
- 2022 Possibilities of using the continuous type of UV light on the surface of lor (whey) cheese: impacts on mould growth, oxidative stability, sensory and colour attributes during storage YÖKSİS SJR Q2 JCR Q2 OpenAlex 68.6%
- 2022 Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 95.6%
- 2021 A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 94.9%
- 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 YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.2%
- 2020 Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 93.3%
- 2019 Milk fat substitution by microparticulated protein in reduced-fat cheese emulsion: The effects on stability, microstructure, rheological and sensory properties YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 90.2%
- 2018 Assessing the Impact of Non-Thermal and Thermal Treatment on The Shelf-Life of Onion Juice YÖKSİS SJR Q3 JCR Q4
- 2018 Gıda sanayisinde ultraviyole ışığın yüzey uygulamaları YÖKSİS TR Index SJR Q4 OpenAlex 3.9%
- 2017 Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.3%
- 2017 Isıl işlem görmüş içme sütlerinde (pastörize, UHT ve laktozsuz UHT süt) hidroksimetilfurfural içeriğinin belirlenmesi YÖKSİS TR Index SJR Q4 OpenAlex 57.2%
- 2016 Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 97.6%
- 2015 Quality changes of sardine fillets marinated with vinegar, grapefruit and pomegranate marinades YÖKSİS