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ONUR ÖZDİKİCİERLER

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 35
  • Proje 0
  • Kitap 10
  • Bildiri 47
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 5 Q2 11 Q3 1 Q4 5
WoS (JCR) Q1 2 Q2 5 Q3 9 Q4 5
TR Index 7 makale

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

Üst %1 makale 0
Üst %10 makale 3
Ort. yüzdelik 57.2%
Üst %1 payı 0.0%
Üst %10 payı 11.5%

Makaleler

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

Dizin filtreleri

Toplam 35 yayın

Scopus (SJR)
Q1 5 Q2 11 Q3 1 Q4 5
WoS (JCR)
Q1 2 Q2 5 Q3 9 Q4 5
TR Index
7 makale

Makale listesi

  1. 2025 The Effects of Different Frying Oils and Antioxidant Use on Quality of Deep-Fat-Fried Chicken Nuggets International Journal of Agriculture Environment and Food Sciences DOI 10.31015/2025.si.28 YÖKSİS TR Index OpenAlex 55.1%
  2. 2025 Optimization of bleaching conditions for palm oil refining to reduce glycidyl esters and improve quality using response surface methodology Grasas y Aceites DOI 10.3989/gya.0755241.2205 YÖKSİS SJR Q3 JCR Q4 OpenAlex 67.3%
  3. 2025 Rapid detection of virgin olive oil adulteration via chemometric analysis of raw differential scanning calorimetry data and pretreated fourier transform infrared spectroscopy EUROPEAN FOOD RESEARCH AND TECHNOLOGY DOI 10.1007/s00217-025-04803-0 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 94.6%
  4. 2025 Investigating the role of adsorbent type and ratio in mitigating 3-MCPD and GE formation during the inhibition of palm oil chemical interesterification via earth treatment FOOD CHEMISTRY DOI 10.1016/j.foodchem.2025.143395 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.2%
  5. 2025 Pistachio powder storage in easily recyclable packaging materials: effects of temperature and barrier properties on quality and stability JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION DOI 10.1007/s11694-025-03692-x YÖKSİS SJR Q2 JCR Q2 OpenAlex 14.9%
  6. 2024 Characterization of mono-varietal virgin olive oils obtained from Turkish National Germplasm Bank according to fatty acid composition, volatile profile, and sensory properties EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY DOI 10.1002/ejlt.202300073 YÖKSİS SJR Q2 JCR Q3 OpenAlex 52.4%
  7. 2024 The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow FOOD TECHNOLOGY AND BIOTECHNOLOGY DOI 10.17113/ftb.62.03.24.8260 YÖKSİS SJR Q2 JCR Q3 OpenAlex 77.2%
  8. 2023 A Comparative Study on Response Surface Optimization of Supercritical Fluid Extraction Parameters to Obtain Portulaca Oleracea Seed Oil with Higher Bioactive Content and Antioxidant Activity Than Solvent Extraction European Journal of Lipid Science and Technology DOI 10.1002/ejlt.202200136 YÖKSİS SJR Q2 JCR Q3 OpenAlex 58.2%
  9. 2023 COMPARATIVE INVESTIGATION OF THE USE OF STEROL COMPOSITION, ECN42 DIFFERENCE AND FTIR SPECTROSCOPY IN THE DETERMINATION OF VIRGIN OLIVE OIL ADULTERATION Association of Food Technology, Turkey DOI 10.15237/gida.GD23024 YÖKSİS OpenAlex 41.6%
  10. 2023 Pre-deacidification of hazelnut oil by short-path distillation: Changes in 3-chloropropane-1,2-diol esters, glycidyl esters, free fatty acids, tocopherols, and diglycerides European Journal of Lipid Science and Technology DOI https://onlinelibrary.wiley.com/doi/full/10.1002/ejlt.202200139 YÖKSİS SJR Q2 JCR Q3 OpenAlex 69.4%
  11. 2022 Detection of ternary mixtures of virgin olive oil with canola, hazelnut or safflower oils via non-targeted ATR-FTIR fingerprinting and chemometrics Food Control DOI 10.1016/j.foodcont.2022.109240 YÖKSİS SJR Q1 JCR Q1 OpenAlex 75.7%
  12. 2021 Optimization of Ultrasound-Assisted Alkali Neutralization in the Refining of Safflower Oil to Minimize the Loss of Bioactive Compounds European Journal of Lipid Science and Technology DOI 10.1002/ejlt.202100004 YÖKSİS SJR Q2 JCR Q3 OpenAlex 56.9%
  13. 2021 Chemometric discrimination of Turkish olive oils by variety and region using PCA and comparison of classification viability of SIMCA and PLS-DA European Food Research and Technology DOI 10.1007/s00217-020-03614-9 YÖKSİS SJR Q2 JCR Q2 OpenAlex 48.2%
  14. 2021 Multi-factor optimization of canola oil deodorization parameters and evaluation of linolenic acid isomerization kinetics during pilot-scale deodorization Journal of Food Measurement and Characterization DOI 10.1007/s11694-020-00667-y YÖKSİS SJR Q2 JCR Q3 OpenAlex 48.3%
  15. 2021 Use of Phenolic Profile and Fatty Acid Composition on Chemometric Discrimination of Turkish Virgin Olive Oils with Geographical Indication Akademik Gıda DOI 10.24323/akademik-gida.977263 YÖKSİS TR Index SJR Q4 OpenAlex 36.6%
  16. 2021 Zeytinyağında Minimal Rafinasyon Uygulamasının İşlem Performansı ve Kalite Kriterleri Açısından Değerlendirilmesi GIDA DOI 10.15237/gida.GD20123 YÖKSİS OpenAlex 62.5%
  17. 2020 Ultrasound applications in the refining of crude oil PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI DOI 10.5505/pajes.2019.76094 YÖKSİS TR Index JCR Q4 OpenAlex 39.1%
  18. 2019 Modeling and optimization of the spray drying parameters for soapwort (Gypsophila Sp.) extract FOOD SCIENCE AND BIOTECHNOLOGY DOI 10.1007/s10068-019-00573-0 YÖKSİS SJR Q2 JCR Q3 OpenAlex 65.1%
  19. 2016 Effects of process parameters on 3-MCPD and glycidyl ester formation during steam distillation of olive oil and olive pomace oil European Food Research and Technology DOI 10.1007/s00217-015-2587-7 YÖKSİS SJR Q1 JCR Q2 OpenAlex 81.2%
  20. 2016 Memecik ve Erkence Zeytin Çeşitlerinde Olgunluk Derecesinin Natürel Zeytinyağının Toplam Polifenol Miktarı ve Acılık İndeksi Üzerindeki Etkisi GIDA DOI 10.15237/gida.GD16028 YÖKSİS OpenAlex 3.8%

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