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Akademisyen

SONGÜL KESEN

PROFESÖR

GAZİANTEP ÜNİVERSİTESİ NACİ TOPÇUOĞLU MESLEK YÜKSEKOKULU GIDA İŞLEME BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 36
  • Proje 0
  • Kitap 10
  • Bildiri 33
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 24 Q2 11 Q3 0 Q4 1
WoS (JCR) Q1 15 Q2 11 Q3 9 Q4 0
TR Index 3 makale

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

Üst %1 makale 0
Üst %10 makale 5
Ort. yüzdelik 71.0%
Üst %1 payı 0.0%
Üst %10 payı 13.9%

Makaleler

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

Dizin filtreleri

Toplam 36 yayın

Scopus (SJR)
Q1 24 Q2 11 Q3 0 Q4 1
WoS (JCR)
Q1 15 Q2 11 Q3 9 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 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%
  3. 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%
  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 58.0%
  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 69.5%
  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 Determination of Quality Properties of Dried Purple Potatoes Cukurova University, Agriculture Faculty DOI 10.36846/CJAFS.2025.188 YÖKSİS TR Index OpenAlex 17.2%
  9. 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%
  10. 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%
  11. 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%
  12. 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%
  13. 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 87.4%
  14. 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%
  15. 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%
  16. 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%
  17. 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 79.4%
  18. 2017 Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process Food Chemistry DOI 10.1016/j.foodchem.2016.09.190 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.3%
  19. 2016 Characterization of Aroma Active Compounds in Iranian cv Mari Olive Oil by Aroma Extract Dilution Analysis and GC MS Olfactometry Journal of the American Oil Chemists' Society DOI 10.1007/s11746-016-2906-6 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 90.1%
  20. 2015 Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC ESI MS MS International Journal of Food Properties DOI 10.1080/10942912.2014.968788 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.1%

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