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Akademisyen

SONGÜL KESEN

PROFESÖR

GAZİANTEP ÜNİVERSİTESİ NACİ TOPÇUOĞLU MESLEK YÜKSEKOKULU GIDA İŞLEME BÖLÜMÜ

Araştırma konuları OpenAlex
Anahtar kelimeler YÖKSİS
Akademik özet YÖKSİS ve OpenAlex ayrı sayılır.
Makale 34
YÖKSİS34 OpenAlex0
Proje 13
Kitap 10
Bildiri 33

Alan sıralaması

YÖKSİS ?

Dizin çeyrekleri

?
Scopus (SJR) 23
  • Q1 15
  • Q2 7
  • Q3 0
  • Q4 1
WoS (JCR) 22
  • Q1 10
  • Q2 6
  • Q3 6
  • Q4 0
TR Index TR Index

3 makale

OpenAlex atıf yüzdelik
  • Üst %1 0
  • Üst %10 2
  • Ort. 65.4%
  • n 23
Diğer sayımlar

Scopus (SJR)

  • YÖKSİS satırı 23

WoS (JCR)

  • YÖKSİS satırı 22

Makaleler

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

Yayını olan dergiler

21 dergi
Scopus (SJR)
Q1 15 Q2 7 Q3 0 Q4 1
WoS (JCR)
Q1 10 Q2 6 Q3 6 Q4 0
TR Index
3 makale

Makale listesi

  1. 2026 Microencapsulation of Olive Oils from Nizip and Kilis Yağlik Varieties by Freeze-Drying: Effects of Wall Materials on Physicochemical Properties and Bioactive Compounds Foods DOI 10.3390/foods15061044 YÖKSİS SJR Q1 JCR Q1 OpenAlex 19.0%
  2. 2026 Effects of different harvesting seasons on the physical, chemical, and aromatic properties of tea leaves Food Chemistry: X DOI 10.1016/j.fochx.2026.104145 YÖKSİS SJR Q1 JCR Q1 OpenAlex 66.7%
  3. 2026 Comparative Study of Volatile and Fatty Acid Profiles of Four Different Iranian Seed Oil Types European Journal of Lipid Science and Technology DOI 10.1002/ejlt.70126 YÖKSİS SJR Q2 JCR Q3 OpenAlex 53.7%
  4. 2026 Comparative Effects of Freeze-Drying and Sun-Drying on Phenolic Composition, Antioxidant Capacity, Microbial Characteristics, and Aroma Profile of Purple Sweet Potato-Enriched Tarhana Foods DOI 10.3390/foods15122217 YÖKSİS SJR Q1 JCR Q1 OpenAlex 57.1%
  5. 2025 Fatty Acid and Aroma Profiles of Microencapsulated Olive Oils from Southeastern Anatolia: Effects of Cultivar Variations, Storage Time, and Wall Material Formulation Foods DOI 10.3390/foods14142439 YÖKSİS SJR Q1 JCR Q1 OpenAlex 67.4%
  6. 2025 Aroma compounds, fatty acids and phenolics detection: comparative evaluation of two varieties of cherry laurel fruits International Journal of Food Properties DOI 10.1080/10942912.2025.2571172 YÖKSİS SJR Q1 JCR Q1 OpenAlex 72.7%
  7. 2025 Valorization of olive leaves and oil: Role of cultivar and harvest time in determining phenolic and fatty acid profiles Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2025.108521 YÖKSİS SJR Q1 JCR Q1 OpenAlex 14.0%
  8. 2025 Influence of Carriers on the Physicochemical Properties of Freeze-Dried Purple Sweet Potato Journal of Raw Materials to Processed Foods DOI https://www.journalrpfoods.com/index.php/pub/article/view/87 YÖKSİS
  9. 2025 Determination of Quality Properties of Dried Purple Potatoes Cukurova University, Agriculture Faculty DOI 10.36846/CJAFS.2025.188 YÖKSİS TR Index OpenAlex 17.2%
  10. 2022 Comparison of aroma, aroma-active, and phenolic compounds of crude and refined hazelnut oils Journal of the American Oil Chemists' Society DOI 10.1002/aocs.12568 YÖKSİS SJR Q2 JCR Q3 OpenAlex 69.3%
  11. 2020 Characterization of aroma and aroma-active compounds of Turkish turmeric (Curcuma longa) extract Journal of Raw Materials to Processed Foods DOI https://www.journalrpfoods.com/index.php/pub YÖKSİS
  12. 2019 LC‐DAD‐ESI‐MS/MS and GC‐MS profiling of phenolic and aroma compounds of high oleic sunflower oil during deep‐fat frying JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.13879 YÖKSİS SJR Q2 JCR Q3 OpenAlex 55.6%
  13. 2019 Monitoring Fatty Acid and Sterol Profile of Nizip Yaglik Olive Oil Adulterated by Cotton and Sunflower Oil Journal of Oleo Science DOI 10.5650/jos.ess19130 YÖKSİS SJR Q2 JCR Q3 OpenAlex 60.0%
  14. 2019 Using chromatographic methods in detection of olive oil adulteration (Zeytinyağı tağşişinin belirlenmesinde kromatografik yöntemlerin kullanılması) Harran Tarım ve Gıda Bilimleri Dergisi DOI 10.29050/harranziraat.478010 YÖKSİS OpenAlex 49.4%
  15. 2018 Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils European Journal of Lipid Science and Technology DOI 10.1002/ejlt.201800152 YÖKSİS SJR Q1 JCR Q2 OpenAlex 79.3%
  16. 2018 Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process Journal of Food Measurement and Characterization DOI 10.1007/s11694-018-9863-8 YÖKSİS SJR Q2 JCR Q3 OpenAlex 85.3%
  17. 2018 GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI 10.1002/jsfa.8927 YÖKSİS SJR Q1 JCR Q1 OpenAlex 69.2%
  18. 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 82.8%
  19. 2018 Volatile Compounds of Shade-Dried Tussilago farfara L. Using Purge and Trap Extraction Technique Çukurova Tarım ve Gıda Bilimleri Dergisi YÖKSİS TR Index
  20. 2018 Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis Foods DOI 10.3390/foods7070098 YÖKSİS SJR Q2 JCR Q2 OpenAlex 87.5%

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