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PINAR BALKIR

DOKTOR ÖĞRETİM ÜYESİ

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 21
  • Proje 0
  • Kitap 0
  • Bildiri 0
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 8 Q2 5 Q3 1 Q4 0
WoS (JCR) Q1 6 Q2 3 Q3 1 Q4 4
TR Index 4 makale

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

Üst %1 makale 0
Üst %10 makale 4
Ort. yüzdelik 70.2%
Üst %1 payı 0.0%
Üst %10 payı 36.4%

Makaleler

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

Dizin filtreleri

Toplam 21 yayın

Scopus (SJR)
Q1 8 Q2 5 Q3 1 Q4 0
WoS (JCR)
Q1 6 Q2 3 Q3 1 Q4 4
TR Index
4 makale

Makale listesi

  1. 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%
  2. 2025 Artichoke leaf extract powder: Sustainable production and potential culinary applications International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2025.101113 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 92.9%
  3. 2025 DIABETIC, KETOGENIC, AND FIBER-ENRICHED MOUSSE DEVELOPED USING STEVIA AND ARTICHOKE POWDER: SENSORY EVALUATION AND CONSUMER PREFERENCES Journal of gastronomy, hospitality and travel (Online) DOI 10.33083/joghat.2025.531 YÖKSİS TR Index OpenAlex 14.5%
  4. 2022 FUNCTIONAL, RHEOLOGICAL AND MICROSTRUCTURAL PROPERTIES OF FREEZE-DRIED YOGHURT POWDER Gıda DOI 10.15237/gida.GD22020 YÖKSİS TR Index OpenAlex 54.6%
  5. 2021 Foodomics: A new approach in food quality and safety Trends in Food Science & Technology DOI 10.1016/j.tifs.2020.11.028 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.1%
  6. 2019 Bilgisayarlı Görüntüleme Sistemi: Gıda Endüstrisinde Kullanımı ve Uygulamaları Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v7i7.989-999.2474 YÖKSİS TR Index OpenAlex 3.7%
  7. 2016 Stevia Fonksiyonel özellikleri ve gıdalarda kullanım olanakları Gıda DOI doi: 10.15237/gida.GD16045 YÖKSİS OpenAlex 60.4%
  8. 2014 Physical properties of yoghurt powder produced by spray drying Journal of Food Science and Technology DOI 10.1007/s13197-012-0653-8 YÖKSİS SJR Q2 JCR Q1 OpenAlex 88.9%
  9. 2010 Spray Drying of Yogurt Optimization of Process Conditions for Improving Viability and Other Quality Attributes Drying Technology DOI 10.1080/07373931003613809 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.7%
  10. 2010 Moisture Sorption Isotherms and Storage Stability of Spray Dried Yogurt Powder Drying Technology DOI 10.1080/07373937.2010.485083 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.1%
  11. 2009 The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical Microbiological Sensory and Textural Properties of Crottin de Chavignol Cheese Food Science and Technology Research DOI 10.3136/fstr.15.367 YÖKSİS SJR Q2 JCR Q4 OpenAlex 81.4%
  12. 2019 Machine Vision System: Food Industry Application and Practices Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925 YÖKSİS TR Index
  13. 2018 Gıda Sanayiinde Bitkisel Proteinlerin Süt Proteinlerine AlternatifOlarak Kullanımı Food Science and Quality Management YÖKSİS
  14. 2017 Changes in chemical textural and sensory characteristics of Crottin de Chavignol cheese manufactured from frozen curd and packaged under modified atmosphere FOOD SCIENCE AND TECHNOLOGY RESEARCH YÖKSİS SJR Q2 JCR Q4
  15. 2014 Rheological Behaviour of Reconstituted Yoghurt Powder An Optimization POWDER TECHNOLOGY YÖKSİS SJR Q1 JCR Q2
  16. 2011 Storage Stability of Spray Dried Yoghurt Powder MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL YÖKSİS SJR Q3 JCR Q4
  17. 2011 Physicochemical and textural properties of imitation fresh kashar cheeses prepared from casein caseinates and soy protein Gıda YÖKSİS
  18. 2010 Moisture sorption isotherms and storage stability of spray dried yoghurt powder DRYING TECHNOLOGY YÖKSİS SJR Q1 JCR Q1
  19. 2010 Spray drying of yoghurt Optimization of process conditions for improving viability and other quality attributes DRYING TECHNOLOGY YÖKSİS SJR Q1 JCR Q1
  20. 2009 The effect of modified atmosphere and vacuum packaging on the physicochemical, microbiological, sensory and textural properties of Crottin de Chavignol cheese Food Science and Technology Research YÖKSİS SJR Q2 JCR Q4

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