Akademisyen

EMİN BURÇİN ÖZVURAL

PROFESÖR

ÇANKIRI KARATEKİN ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Ana Dal Mühendislik Temel Alanı
Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

Makale 30
Proje 0
Kitap 4
Bildiri 27
Patent 0
Sanatsal 0

Scopus (SJR) Q1 17 Q2 8 Q3 2 Q4 0

WoS (JCR) Q1 12 Q2 10 Q3 4 Q4 1

TR Index 2 makale

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

Üst %1 makale 3

Üst %10 makale 8

Ort. yüzdelik 74.9%

Üst %1 payı 10.3%

Üst %10 payı 27.6%

Makaleler

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

Makale listesi

2026 Psyllium and its role in improving rheology and structural properties of aquafaba cakes Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.70134 YÖKSİS SJR Q1 JCR Q1 OpenAlex 19.8%
2025 Effects of Processing Methods on the Physical Properties of Aquafaba Powder: Time‐Domain Nuclear Magnetic Resonance Analysis Magnetic Resonance in Chemistry DOI 10.1002/mrc.5521 YÖKSİS SJR Q3 JCR Q2 OpenAlex 85.6%
2025 Foaming and emulsifying properties of aquafaba powders as affected by saponin and amino acid content LWT DOI 10.1016/j.lwt.2025.117975 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 94.6%
2025 Effects of High Hydrostatic Pressure (HHP) on the Extraction and Functional Characteristics of Chickpea Proteins and Saponins ACS Food Science and Technology DOI 10.1021/acsfoodscitech.4c00975 YÖKSİS SJR Q2 JCR Q3 OpenAlex 88.6%
2023 Research on the characteristics of model meat systems with emulsion gels including different legume flours International Journal of Agriculture Environment and Food Sciences DOI 10.31015/jaefs.2023.4.11 YÖKSİS TR Index OpenAlex 59.8%
2022 Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food Molecules DOI 10.3390/molecules27196745 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 91.7%
2021 Field-dependent NMR relaxometry for Food Science: Applications and perspectives Trends in Food Science & Technology DOI 10.1016/j.tifs.2021.02.026 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.0%
2021 Understanding the role of D-Allulose and soy protein addition in pectin gels Journal of Applied Polymer Science DOI 10.1002/app.49885 YÖKSİS SJR Q2 JCR Q2 OpenAlex 83.5%
2021 In vitro digestibility of rare sugar (D-allulose) added pectin/soy protein gels International Journal of Food Science and Technology DOI 10.1111/ijfs.14966 YÖKSİS SJR Q1 JCR Q2 OpenAlex 78.6%
2020 PORTAKAL VE HİNDİSTAN CEVİZİ YAĞI EMÜLSİYONLARI VE FISTIK EZMELERİNDE KULLANIMLARI GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD19161 YÖKSİS OpenAlex 6.1%
2019 Use of NMR Relaxometry to identify frankfurters of different meat sources Molecular Physics DOI 10.1080/00268976.2018.1542162 YÖKSİS SJR Q2 JCR Q3 OpenAlex 74.7%
2019 Fabrication of olive leaf extract and hazelnut skin incorporated films to improve the quality of nuggets during refrigerated and deep freeze storage British Poultry Science DOI 10.1080/00071668.2019.1656799 YÖKSİS SJR Q2 JCR Q2 OpenAlex 53.7%
2018 Chemical and structural characteristics of frankfurters during in vitro gastric digestion as influenced by cooking method and severity JOURNAL OF FOOD ENGINEERING DOI 10.1016/j.jfoodeng.2017.10.008 YÖKSİS SJR Q1 JCR Q1 OpenAlex 79.0%
2018 Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.13353 YÖKSİS SJR Q2 JCR Q3 OpenAlex 67.7%
2017 ÇEMEN EKSTRAKTI VE TİMOL İÇEREN FİLMLERLE KAPLANAN KÖFTELERİN BAZI KALİTE ÖZELLİKLERİNİN İNCELENMESİ GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD16104 YÖKSİS TR Index OpenAlex 2.8%
2016 Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens Food Chemistry DOI 10.1016/j.foodchem.2016.02.051 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.4%
2014 Which is the best grape seed additive for frankfurters extract oil or flour Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.6442 YÖKSİS SJR Q1 JCR Q1 OpenAlex 77.7%
2012 THE EFFECTS OF GRAPE SEED EXTRACT ON QUALITY CHARACTERISTICS OF FRANKFURTERS Journal of Food Processing and Preservation DOI 10.1111/j.1745-4549.2011.00587.x YÖKSİS SJR Q2 JCR Q4 OpenAlex 58.5%
2011 Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters Meat Science DOI 10.1016/j.meatsci.2010.12.022 YÖKSİS SJR Q1 JCR Q1 OpenAlex 72.2%
2011 Extraction and identification of proanthocyanidins from grape seed (Vitis Vinifera) using supercritical carbon dioxide The Journal of Supercritical Fluids DOI 10.1016/j.supflu.2010.10.046 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.8%

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