Akademisyen

MUSTAFA BAYRAM

PROFESÖR

GAZİANTEP ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

Makale 117
Proje 0
Kitap 20
Bildiri 109
Patent 0
Sanatsal 0

Scopus (SJR) Q1 33 Q2 18 Q3 7 Q4 2

WoS (JCR) Q1 20 Q2 19 Q3 12 Q4 7

TR Index 6 makale

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

Üst %1 makale 0

Üst %10 makale 7

Ort. yüzdelik 68.9%

Üst %1 payı 0.0%

Üst %10 payı 16.3%

Makaleler

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

Makale listesi

2026 Enhancement of Nutritional and Sensory Properties of Cabernet Sauvignon Grape Wine: Incorporation of Arthrospira platensis Australian Journal of Grape and Wine Research DOI 10.1155/ajgw/2713253 YÖKSİS SJR Q1 JCR Q1 OpenAlex 6.3%
2026 Species-specific behavioral and biochemical impacts of stored-product insects on cereals and legumes Journal of Stored Products Research DOI 10.1016/j.jspr.2026.103149 YÖKSİS SJR Q1 JCR Q1 OpenAlex 69.0%
2025 Modeling Water Absorption of Intact Bulgur During Tempering at Different Temperatures and Moisture Levels Journal of Food Science DOI 10.1111/1750-3841.70665 YÖKSİS SJR Q1 JCR Q2 OpenAlex 73.0%
2025 Impact of tempering conditions on special spoilage, off-odor and the formation of volatile compounds in bulgur Food Research International DOI 10.1016/j.foodres.2025.116988 YÖKSİS SJR Q1 JCR Q1 OpenAlex 72.1%
2024 Separation of free bran using electrostatic field system with electrically assisted flat PVC surface International Journal of Agriculture Environment and Food Sciences DOI 10.31015/jaefs.2024.3.13 YÖKSİS TR Index OpenAlex 7.8%
2024 The Separation of Free Bran by Using Electricity-Assisted Electrostatic Field System Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v12i8.1396-1401.6968 YÖKSİS TR Index OpenAlex 37.6%
2024 Kinetics of chemical and color changes in wheat and water during atmospheric cooking as affected by the acidity, hardness, and iron content of water Journal of Food Science DOI 10.1111/1750-3841.17222 YÖKSİS SJR Q1 JCR Q2 OpenAlex 38.4%
2023 Usage of green pea aquafaba modified with ultrasonication in production of whipped cream International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2023.100724 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 92.0%
2021 Determination of optimum reaction and process control parameters of starch conversion in maltose syrup production Harran Tarım ve Gıda Bilimleri Dergisi DOI 10.29050/harranziraat.881223 YÖKSİS OpenAlex 4.8%
2020 Bulgur cooking process: Recovery of energy and wastewater JOURNAL OF FOOD ENGINEERING DOI 10.1016/j.jfoodeng.2019.109734 YÖKSİS SJR Q1 JCR Q1 OpenAlex 73.7%
2020 The effects of roasting, milling, brewing and storage processes on the physicochemical properties of Turkish coffee LWT DOI 10.1016/j.lwt.2020.109711 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.1%
2018 Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat Journal of Food Quality DOI 10.1155/2018/8564086 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.7%
2018 Gıda İçin Gelecek Öngörüleri: Yıl 2050 Akademik Gıda DOI 10.24323/akademik-gida.475396 YÖKSİS TR Index SJR Q4 OpenAlex 72.3%
2018 To Genotype or Phenotype for Drug and Food Safety? Exiting the Technology Echo Chambers OMICS: A Journal of Integrative Biology DOI 10.1089/omi.2018.0111 YÖKSİS SJR Q1 JCR Q2
2017 Future of Meat Industry MOJ Food Processing Technology DOI 10.15406/mojfpt.2017.05.00117 YÖKSİS OpenAlex 89.7%
2017 Modification of mechanical polishing operation using preheating systems to improve the bulgur color JOURNAL OF CEREAL SCIENCE DOI 10.1016/j.jcs.2017.03.024 YÖKSİS SJR Q1 JCR Q2 OpenAlex 63.9%
2017 Gaziantep in Bazı Geleneksel Lezzetlerinin Tarihsel Gelişimi (Historical Development of Some Traditional Gaziantep s Tastes) Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2017.138 YÖKSİS TR Index OpenAlex 88.9%
2015 Improving the color of bulgur: new industrial applications of tempering and UV/sun-light treatments JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE DOI 10.1007/s13197-014-1687-x YÖKSİS SJR Q2 JCR Q3 OpenAlex 6.9%
2014 Translating Biotechnology to Knowledge-Based Innovation, Peace, and Development? Deploy a Science Peace Corps—An Open Letter to World Leaders OMICS: A Journal of Integrative Biology DOI 10.1089/omi.2014.0079 YÖKSİS SJR Q1 JCR Q2 OpenAlex 77.9%
2013 Use of complementary and alternative medicine among patients with diabetes in Turkey Systematic review International Journal of Basic and Clinical Studies DOI 10.1016/j.jfoodeng.2010.12.005 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.7%

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