Akademisyen
GÖKHAN KAVAS
PROFESÖR
EGE ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ SÜT TEKNOLOJİSİ BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.
- Makale 242
- Proje 0
- Kitap 0
- Bildiri 85
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
3
Q2
10
Q3
8
Q4
3
WoS (JCR)
Q1
2
Q2
1
Q3
15
Q4
5
TR Index
2
makale
Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.
Üst %1 makale
0
Üst %10 makale
3
Ort. yüzdelik
69.1%
Üst %1 payı
0.0%
Üst %10 payı
11.5%
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2025 Development of Soy Protein Isolate-Based AntimicrobialEdible Film Enhanced With Sage Essential Oil in FreshKashar Cheese Coating 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 YÖKSİS SJR Q2 JCR Q3 OpenAlex 20.0%
- 2022 Fatty acids and free amino acid composition of synbiotic goat cheese with free and encapsulated probiotics YÖKSİS SJR Q3 JCR Q3 OpenAlex 63.1%
- 2022 Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese YÖKSİS SJR Q2 JCR Q3 OpenAlex 87.5%
- 2022 Effect of probiotic and symbiotic microencapsulation supplementation on the physico-chemical characteristics and organic acid content of goat cheese YÖKSİS SJR Q2 JCR Q3 OpenAlex 66.3%
- 2022 Yumurta beyazı protein tozu ve farklı disakkaritler ile zenginleştirilen badem sütünden yoğurt benzeri ürün üretimi 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 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.2%
- 2018 Functional probiotic yoghurt production with black mulberry (Morus nigra L.) juice concentrate fortification YÖKSİS OpenAlex 61.3%
- 2017 Use of Turmeric (Curcuma longa L.) Essential Oil Addedto an Egg White Protein Powder-Based Film in theStorage of Çökelek Cheese YÖKSİS OpenAlex 79.3%
- 2016 Yoghurt production from camel Camelus dramedarius milk fortified with samphire molasses and different colloids YÖKSİS SJR Q3 JCR Q3 OpenAlex 84.1%
- 2016 Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese YÖKSİS SJR Q2 JCR Q3 OpenAlex 69.3%
- 2016 Use of egg white protein powder based films fortified with sageand lemon balm essential oils in the storage of lor cheese YÖKSİS SJR Q3 JCR Q3 OpenAlex 70.1%
- 2016 Probiotic Frozen Yoghurt Production Using CamelMilk Camelus dromedarius with ImprovedFunctions by Strawberry Guava Psidium littoralevar cattleianum Fortification YÖKSİS OpenAlex 80.4%
- 2016 Functional Probiotic Yoghurt Production withPomegranate Punica granatum L JuiceConcentrate Fortification YÖKSİS OpenAlex 70.0%
- 2015 THE EFFECTS OF THYME AND CLOVE ESSENTIAL OILFORTIFIED EDIBLE FILMS ON THE PHYSICAL CHEMICAL ANDMICROBIOLOGICAL CHARACTERISTICS OF KASHAR CHEESE YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 93.0%
- 2015 Use of ginger essential oil fortified edible coatingsin Kashar cheese and its effects on Escherichia coliO157 H7 and Staphylococcus aureus YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 90.4%
- 2006 Extension of Shelf Life of Dairy Products by Biopreservetion Protective Cultures YÖKSİS SJR Q3 OpenAlex 57.9%
- 2004 Effect of some fat replacers on chemical physical and sensory attributes of low fat white pickled cheese YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.3%
- 2003 Some Properties of set yoghurt made from caprine milk and bovine caprine milk mixtures fortified by ultrafilitration or the addition of skim milk powder YÖKSİS OpenAlex 79.7%
- 2023 Almond milk based yogurt: a new perspective for athlete nutrition YÖKSİS JCR Q4