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Akademisyen

MÜGE URGU ÖZTÜRK

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 16
  • Proje 0
  • Kitap 3
  • Bildiri 39
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 7 Q2 3 Q3 1 Q4 2
WoS (JCR) Q1 6 Q2 3 Q3 1 Q4 1
TR Index 2 makale

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

Üst %1 makale 0
Üst %10 makale 5
Ort. yüzdelik 68.6%
Üst %1 payı 0.0%
Üst %10 payı 35.7%

Makaleler

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

Dizin filtreleri

Toplam 16 yayın

Scopus (SJR)
Q1 7 Q2 3 Q3 1 Q4 2
WoS (JCR)
Q1 6 Q2 3 Q3 1 Q4 1
TR Index
2 makale

Makale listesi

  1. 2023 Paslanmaz çelik yüzeylerde süt protein konsantresi birikiminin ve su ile çalkalama, alkali ve enzimatik temizleme yöntemlerinin etkinliğinin FTIR-ATR ile değerlendirilmesi GIDA DOI 10.15237/gida.GD22093 YÖKSİS OpenAlex 11.7%
  2. 2022 Characterization of industrial bone broths formulated with various meat and non-meat ingredients GIDA DOI 10.15237/gida.GD22074 YÖKSİS OpenAlex 13.2%
  3. 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 Journal of Dairy Research DOI 10.1017/S0022029920001119 YÖKSİS SJR Q2 JCR Q2 OpenAlex 77.7%
  4. 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 International Dairy Journal DOI 10.1016/j.idairyj.2022.105552 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.0%
  5. 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 Journal of Dairy Research DOI 10.1017/S0022029922000590 YÖKSİS SJR Q2 JCR Q2 OpenAlex 68.6%
  6. 2022 Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat Meat Science DOI 10.1016/j.meatsci.2021.108672 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.6%
  7. 2021 A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters LWT-Food Science and Technology DOI 10.1016/j.lwt.2020.110044 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 94.9%
  8. 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 Powder Technology DOI 10.1016/j.powtec.2021.06.034 YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.2%
  9. 2020 Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes Meat Science DOI 10.1016/j.meatsci.2020.108162 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.3%
  10. 2019 Milk fat substitution by microparticulated protein in reduced-fat cheese emulsion: The effects on stability, microstructure, rheological and sensory properties Food Science of Animal Resources DOI 10.5851/kosfa.2018.e60 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 90.2%
  11. 2018 Assessing the Impact of Non-Thermal and Thermal Treatment on The Shelf-Life of Onion Juice CZECH JOURNAL OF FOOD SCIENCES DOI 0.17221/163/2018-CJFS YÖKSİS SJR Q3 JCR Q4
  12. 2018 Gıda sanayisinde ultraviyole ışığın yüzey uygulamaları Akademik Gıda DOI 10.24323/akademik-gida.417901 YÖKSİS TR Index SJR Q4 OpenAlex 3.9%
  13. 2017 Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.8012 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.3%
  14. 2017 Isıl işlem görmüş içme sütlerinde (pastörize, UHT ve laktozsuz UHT süt) hidroksimetilfurfural içeriğinin belirlenmesi Akademik Gıda DOI 10.24323/akademik-gida.345258 YÖKSİS TR Index SJR Q4 OpenAlex 57.2%
  15. 2016 Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers Meat Science DOI 10.1016/j.meatsci.2016.03.012 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.6%
  16. 2015 Quality changes of sardine fillets marinated with vinegar, grapefruit and pomegranate marinades Electronic Journal of Polish Agricultural Universities DOI http://www.ejpau.media.pl/food/volume18/issue4/index.html YÖKSİS

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