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Akademisyen

AHMET FERİT ATASOY

PROFESÖR

HARRAN ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

  • Ana Dal Mühendislik Temel Alanı
  • Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 90
  • Proje 0
  • Kitap 7
  • Bildiri 34
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 22 Q2 13 Q3 8 Q4 1
WoS (JCR) Q1 15 Q2 14 Q3 7 Q4 8
TR Index 6 makale

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

Üst %1 makale 0
Üst %10 makale 5
Ort. yüzdelik 62.0%
Üst %1 payı 0.0%
Üst %10 payı 9.4%

Makaleler

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

Dizin filtreleri

Toplam 90 yayın

Scopus (SJR)
Q1 22 Q2 13 Q3 8 Q4 1
WoS (JCR)
Q1 15 Q2 14 Q3 7 Q4 8
TR Index
6 makale

Makale listesi

  1. 2025 Ripening dynamics in Muş Tulum cheese: physicochemical changes, free fatty acid composition and aroma profile evolution International Dairy Journal DOI 10.1016/j.idairyj.2025.106408 YÖKSİS SJR Q2 JCR Q3 OpenAlex 69.8%
  2. 2025 Probiotic Edible Films Supplemented with Psyllium (Plantago ovata) Mucilage Containing Lacticaseibacillus rhamnosus GG: Coating for Fresh Apple Slices Food and Bioprocess Technology DOI 10.1007/s11947-024-03556-0 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.9%
  3. 2025 Sustainable and UV blocking edible films based on pea protein isolate and psyllium mucilage enriched with pomegranate peel extract Journal of Food Measurement and Characterization DOI 10.1007/s11694-024-03013-8 YÖKSİS SJR Q2 JCR Q2 OpenAlex 62.0%
  4. 2025 Bio-composite films based on soy protein and seaweed (Chondrus crispus) mucilage enriched with Pistacia terebinthus essential oil: Effects of the coating on the properties of fresh cheese Algal Research DOI 10.1016/j.algal.2024.103864 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.0%
  5. 2025 Enhancement of properties of seaweed-based films by fatty acid incorporation: Preservation potential for cherry tomatoes Algal Research DOI 10.1016/j.algal.2025.104159 YÖKSİS SJR Q1 JCR Q1 OpenAlex 76.8%
  6. 2025 Essential and Toxic Element Transition from Leaf to Infusion in Turkish White Tea Ziraat Mühendisliği DOI 10.33724/zm.1721697 YÖKSİS TR Index OpenAlex 42.9%
  7. 2025 Chemical evaluation of arbequina extra virgin olive oil with in silico analysis of its key phenolic compounds targeting LDL metabolism Scientific Reports DOI 10.1038/s41598-025-18144-1 YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.9%
  8. 2024 Assessment of lactic acid bacteria isolated from traditional Muş Tulum cheese Mljekarstvo DOI 10.15567/mljekarstvo.2024.0405 YÖKSİS SJR Q3 JCR Q3 OpenAlex 72.0%
  9. 2024 Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk International Dairy Journal DOI 10.1016/j.idairyj.2023.105859 YÖKSİS SJR Q1 JCR Q2 OpenAlex 59.5%
  10. 2024 Zeytin yaprağı özütünün tereyağı, ayçiçek yağı ve patates cipsinde lipit oksidasyonu üzerindeki etkileri Harran Tarım ve Gıda Bilimleri Dergisi DOI 10.29050/harranziraat.1460295 YÖKSİS TR Index OpenAlex 11.1%
  11. 2024 Effects of tea origin, type, concentration and brewing time on essential and trace elements in tea infusion and daily intake by human Environmental Engineering and Management Journal DOI 10.30638/eemj.2024.025 YÖKSİS SJR Q3 JCR Q4 OpenAlex 53.6%
  12. 2024 Mathematical optimization of multilinear and artificial neural network regressions for mineral composition of different tea types infusions Scientific Reports DOI 10.1038/s41598-024-69149-1 YÖKSİS SJR Q1 JCR Q1 OpenAlex 60.4%
  13. 2023 New Bioactive Edible Packing Systems: Synbiotic Edible Films/Coatings as Carries of Probiotics and Prebiotics Springer Science and Business Media LLC DOI 10.1007/s11947-022-02983-1 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.2%
  14. 2023 Synbiotic edible films enriched with probiotics and prebiotics: A novel approach for improving the quality and shelf life of sliced cheese PACKAGING TECHNOLOGY AND SCIENCE DOI 10.1002/pts.2771 YÖKSİS SJR Q2 JCR Q2 OpenAlex 82.3%
  15. 2023 Application of multivariate machine learning methods to investigate organic compound content of different pepper spices Food Bioscience DOI 10.1016/j.fbio.2022.102216 YÖKSİS SJR Q1 JCR Q1 OpenAlex 45.8%
  16. 2022 Depolama sıcaklığı, depolama süresi ve zeytinyağı ilavesinin pul kırmızıbiberin bazı özellikleri üzerine etkisi Harran Tarim ve Gida Dergisi DOI 10.29050/harranziraat.1136959 YÖKSİS OpenAlex 9.1%
  17. 2022 Optimization and characterization of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactis BB-12® and its application to block type processed cheese Elsevier BV DOI 10.1016/j.idairyj.2022.105443 YÖKSİS SJR Q1 JCR Q2 OpenAlex 78.2%
  18. 2022 Lactobacillus rhamnosus GG VE Bifidobacterium bifidum BB-12 İÇEREN YENİLEBİLİR FİLMLERİN KARAKTERİZASYONU Adiyaman University DOI 10.54365/adyumbd.1073615 YÖKSİS TR Index OpenAlex 54.9%
  19. 2021 The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.) Food Chemistry DOI 10.1016/j.foodchem.2020.128184 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.0%
  20. 2021 Sadeyağ üretiminde kullanılan süt, yoğurt ve kremanın gıda güvenliği açısından değerlendirilmesi Harran Tarım ve Gıda Bilimleri Dergisi DOI 10.29050/harranziraat.984787 YÖKSİS OpenAlex 22.8%

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