Akademisyen

FAHRETTİN GÖĞÜŞ

PROFESÖR

GAZİANTEP ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

Makale 107
Proje 0
Kitap 1
Bildiri 37
Patent 0
Sanatsal 0

Scopus (SJR) Q1 50 Q2 23 Q3 4 Q4 2

WoS (JCR) Q1 26 Q2 30 Q3 19 Q4 4

TR Index 8 makale

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

Üst %1 makale 0

Üst %10 makale 0

Ort. yüzdelik 89.2%

Üst %1 payı 0.0%

Üst %10 payı 0.0%

Makaleler

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

Makale listesi

2025 A sustainable approach for xylitol production from pistachio shell using Candida tropicalis Biofuels, Bioproducts and Biorefining DOI 10.1002/bbb.2701 YÖKSİS SJR Q2 JCR Q2
2025 Food Industry Byproducts in Confectionery: Functional Jelly Candy Development from Black Carrot Pomace and Olive Oil Foods DOI 10.3390/foods14203524 YÖKSİS SJR Q1 JCR Q1
2025 A Novel and Environmentally Friendly Technique for Extracting Pectin from Black Carrot Pomace: Optimization of Microwave-Assisted High-Pressure CO2/H2O and Characterization of Pectin Food and Bioprocess Technology DOI 10.1007/s11947-024-03615-6 YÖKSİS SJR Q1 JCR Q1
2025 Formulation and development of a high-fiber snack bar with baobab and lupin flour Pamukkale University Journal of Engineering Sciences DOI 10.5505/pajes.2025.67675 YÖKSİS TR Index JCR Q4
2024 β-Glucan Extraction from Hull-Less Barley by a Novel Approach: Microwave-Assisted Pressurized CO2/H2O Food and Bioprocess Technology DOI 10.1007/s11947-024-03420-1 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.2%
2024 Development and characterization of gelatin-based biodegradable films incorporated with pistachio shell hemicellulose Journal of Food Science and Technology DOI 10.1007/s13197-024-05968-4 YÖKSİS SJR Q2 JCR Q2
2024 Hot air–assisted radio frequency drying of orange slices: Drying behavior and product quality Journal of Food Science DOI 10.1111/1750-3841.17302 YÖKSİS SJR Q1 JCR Q2
2024 The green novel approach in hydrolysis of pistachio shell into xylose by microwave‐assisted high‐pressure CO2/H2O Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.12904 YÖKSİS SJR Q1 JCR Q1
2024 Analysis of bioactive compounds of hen egg components at the first half of incubation Journal of Food Science DOI 10.1111/1750-3841.17596 YÖKSİS SJR Q1 JCR Q2
2024 Bioproduction of xylitol by Candida tropicalis 13803 from pistachio shell hydrolysate obtained through MW-HPCO2 system Gıda ve Yem Bilimi Teknolojisi Dergisi DOI 10.56833/gidaveyem.1511298 YÖKSİS TR Index
2023 Impact of radio frequency-assisted hot air drying on drying kinetics behaviors and quality features of orange peel Springer Science and Business Media LLC DOI 10.1007/s13399-023-04336-0 YÖKSİS SJR Q2 JCR Q2
2023 Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil Foods DOI 10.3390/foods12183515 YÖKSİS SJR Q1 JCR Q1
2023 Pistachio hull as an alternative pectin source: its extraction and use in oil in water emulsion system Preparative Biochemistry and Biotechnology DOI 10.1080/10826068.2022.2098323 YÖKSİS SJR Q3 JCR Q3
2023 Effect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying Foods DOI 10.3390/foods12173244 YÖKSİS SJR Q1 JCR Q1
2023 Hydrolysis of pistachio shell into xylose using microwave-CO2 assisted extraction system Central Research Institute of Food and Feed Control DOI 10.56833/bursagida.1232447 YÖKSİS TR Index
2022 Valorization of Olive Pomace: Extraction of Maslinic and Oleanolic by Using Closed Vessel Microwave Extraction System waste and biomass valorization DOI 10.1007/s12649-021-01620-w YÖKSİS SJR Q2 JCR Q3
2022 Microwave-Assisted Bleaching of Olive Pomace Oil: Optimization of Bleaching Parameters and Comparison with Conventionally Bleached Oil EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY DOI 10.1002/ejlt.202200011 YÖKSİS SJR Q2 JCR Q3
2022 Hot air-assisted radio frequency drying of apricots: Mathematical modeling study for process design JOURNAL OF FOOD SCIENCE DOI 10.1111/1750-3841.16021 YÖKSİS SJR Q1 JCR Q2
2022 Hot air-assisted radio frequency drying of grated potato (Solanum tuberosum L.): Drying behavior and the associated effect on characteristics of potato flour JOURNAL OF FOOD SCIENCE DOI 10.1111/1750-3841.16265 YÖKSİS SJR Q1 JCR Q2
2022 Hot air-assisted radiofrequency drying of avocado: Drying behavior and the associated effect on the characteristics of avocado powder JOURNAL OF FOOD PROCESS ENGINEERING DOI 10.1111/jfpe.14094 YÖKSİS SJR Q2 JCR Q3

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