Akademisyen

NAZAN KAVAS

DOÇENT

EGE ÜNİVERSİTESİ EGE MESLEK YÜKSEKOKULU GIDA İŞLEME BÖLÜMÜ

Ana Dal Mühendislik Temel Alanı
Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

Makale 116
Proje 0
Kitap 1
Bildiri 58
Patent 0
Sanatsal 0

Scopus (SJR) Q1 3 Q2 10 Q3 10 Q4 2

WoS (JCR) Q1 1 Q2 2 Q3 14 Q4 7

TR Index 2 makale

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

Üst %1 makale 0

Üst %10 makale 2

Ort. yüzdelik 69.9%

Üst %1 payı 0.0%

Üst %10 payı 9.5%

Makaleler

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

Makale listesi

2025 Development of Soy Protein Isolate‐Based Antimicrobial Edible Film Enhanced With Sage Essential Oil in Fresh Kashar Cheese Coating Journal of Food Science DOI 10.1111/1750-3841.70487 YÖKSİS SJR Q1 JCR Q2 OpenAlex 84.5%
2022 Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria FapUNIFESP (SciELO) DOI 10.1590/fst.34620 YÖKSİS SJR Q2 JCR Q3 OpenAlex 20.0%
2022 Effect of probiotic and symbiotic microencapsulation supplementation on the physico‐chemical characteristics and organic acid content of goat cheese Wiley - JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.16815 YÖKSİS SJR Q2 JCR Q3 OpenAlex 66.3%
2022 Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese FOOD SCIENCE AND TECHNOLOGY DOI 10.1590/fst.55620 YÖKSİS SJR Q2 JCR Q3 OpenAlex 87.5%
2022 Functional probiotic yoghurt production with royal jelly fortification and determination of some properties International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2022.100519 YÖKSİS SJR Q1 JCR Q2 OpenAlex 85.1%
2022 Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products Foods and Raw Materials DOI 10.21603/2308-4057-2022-2-546 YÖKSİS SJR Q3 JCR Q4 OpenAlex 89.6%
2022 Yumurta beyazı protein tozu ve farklı disakkaritler ile zenginleştirilen badem sütünden yoğurt benzeri ürün üretimi ege üniversitesi ziraat fakültesi dergisi DOI 10.20289/zfdergi.1000476 YÖKSİS TR Index SJR Q4 OpenAlex 66.2%
2021 The effect of using microencapsulated pro and prebiotics on the aromatic compounds and sensorial properties of synbiotic goat cheese Food Bioscience DOI 10.1016/j.fbio.2021.101233 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.2%
2018 Functional probiotic yoghurt production with black mulberry (Morus nigra L.) juice concentrate fortification GSC Biological and Pharmaceutical Sciences DOI 10.30574/gscbps.2018.5.2.0120 YÖKSİS OpenAlex 61.3%
2017 Use of Turmeric (Curcuma longa L.) Essential Oil Added to an Egg White Protein Powder-Based Film in the Storage of Çökelek Cheese Journal of Food Chemistry and Nanotechnology DOI 10.17756/jfcn.2017-045 YÖKSİS OpenAlex 79.3%
2016 Use of ginger essential oil fortified edible coatings in Kashar cheese and its effects on Escherichia coli O157 H7 and Staphylococcus aureus CyTA - Journal of Food DOI 10.1080/19476337.2015.1109001 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 90.4%
2016 Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese Food Science and Technology DOI 10.1590/1678-457x.12516 YÖKSİS SJR Q2 JCR Q3 OpenAlex 69.3%
2016 Probiotic Frozen Yoghurt Production Using Camel Milk Camelus dromedarius with Improved Functions by Strawberry Guava Psidium littorale var cattleianum Fortification British Journal of Applied Science & Technology DOI 10.9734/BJAST/2016/23683 YÖKSİS OpenAlex 80.4%
2016 Functional Probiotic Yoghurt Production with Pomegranate Punica granatum L Juice Concentrate Fortification Journal of Scientific Research and Reports DOI 10.9734/JSRR/2016/23937 YÖKSİS OpenAlex 70.0%
2015 The Effects of Thyme and Clove Essential Oil Fortified Edible Films on the Physical Chemical and Microbiological Characteristics of Kashar Cheese Journal of Food Quality DOI 10.1111/jfq.12157 YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 93.0%
2023 Nutritional value of fermented products of Lupin in sports performance Scientific Chronicles DOI http://www.tzaneio.gov.gr/wp-content/uploads/2023/11/p23-2-9.pdf YÖKSİS JCR Q4
2023 Almond milk based yogurt: a new perspective for athlete nutrition Scientific Chronicles DOI http://www.tzaneio.gov.gr/wp-content/uploads/2023/11/p23-2-10.pdf YÖKSİS JCR Q4
2022 Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese Food Science and Technology DOI 10.1590/fst.55620 YÖKSİS SJR Q2 JCR Q3 OpenAlex 87.5%
2022 Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria Food Science and Technology DOI 10.1590/fst.34620 YÖKSİS SJR Q2 JCR Q3 OpenAlex 20.0%
2022 Effect of probiotic and symbiotic microencapsulation supplementation on the physico\u2010chemical characteristics and organic acid content of goat cheese Journal of Food Processing and Preservation DOI 10.1111/jfpp.16815 YÖKSİS SJR Q2 JCR Q3 OpenAlex 66.4%

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