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Academician

BANU KOÇ

DOÇENT

GAZİANTEP ÜNİVERSİTESİ TURİZM FAKÜLTESİ GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ

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

A quick look at recorded outputs — details below.

  • Articles 38
  • Projects 0
  • Books 5
  • Proceedings 44
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 13 Q2 15 Q3 3 Q4 2
WoS (JCR) Q1 16 Q2 7 Q3 5 Q4 6
TR Index 6 articles

Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.

Top 1% articles 0
Top 10% articles 9
Avg percentile 78.0%
Top 1% share 0.0%
Top 10% share 24.3%

Articles

Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.

Index filters

38 publications total

Scopus (SJR)
Q1 13 Q2 15 Q3 3 Q4 2
WoS (JCR)
Q1 16 Q2 7 Q3 5 Q4 6
TR Index
6 articles

Article list

  1. 2025 Pistachio powder storage in easily recyclable packaging materials: effects of temperature and barrier properties on quality and stability JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION DOI 10.1007/s11694-025-03692-x YÖKSİS SJR Q2 JCR Q2 OpenAlex 14.9%
  2. 2025 Sustainable Alternatives in Multilayer Packaging: Storage Stability of Pudding Powder Under Accelerated Storage Conditions Foods DOI 10.3390/foods14223806 YÖKSİS SJR Q1 JCR Q1 OpenAlex 84.4%
  3. 2025 Innovative application of lemon by-products as a drying aid in the freeze-drying of lemon: an analysis of drying kinetics and powder quality Journal of Food Measurement and Characterization DOI 10.1007/s11694-025-03191-z YÖKSİS SJR Q2 JCR Q2 OpenAlex 82.5%
  4. 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 OpenAlex 25.2%
  5. 2023 Cittaslow Kentlerde Yaşayan Halkın Slow Food Algı Düzeyinin Belirlenmesi Turkish Journal of Agriculture - Food Science and Tecnology (TURJAF) DOI 10.24925/turjaf.v11i1.51-58.5490 YÖKSİS TR Index OpenAlex 76.3%
  6. 2023 Enrichment of White Wheat Bread with Pistachio Hulls and Grape Seeds: Effect on Bread Quality Characteristics Applied Sciences DOI 10.3390/app13063431 YÖKSİS SJR Q2 JCR Q1 OpenAlex 83.0%
  7. 2023 Etnik Mutfak Olarak Türkiye’de Yaşayan Gürcülerin Mutfak Kültürünü Belirlemeye Yönelik Çalışma; Samsun Gürcüleri Örneği Journal of Social Human and Administratives Sciences DOI 10.26677/TR1010.2023.1167 YÖKSİS OpenAlex 77.8%
  8. 2023 Farklı Kurutma Ajanları Eklenmesinin Dondurarak Kurutulmuş Hünnabın Fizikokimyasal Özellikleri ve Sorpsiyon Davranışı Üzerine Etkisi / Effect of the Addition of Different Drying Agents on the Physicochemical Properties and Sorption Behavior of Freeze-Dried Jujube Turkish Journal of Agriculture – Food Science and Technology (TURJAF) DOI 10.24925/turjaf.v11i1.18-28.5403 YÖKSİS TR Index OpenAlex 47.0%
  9. 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 OpenAlex 82.4%
  10. 2022 Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt JOURNAL OF CHEMISTRY DOI 10.1155/2022/2683126 YÖKSİS SJR Q2 JCR Q3 OpenAlex 80.7%
  11. 2022 Sorption behavior and storage stability of microencapsulated transglutaminase by ultrasonic spray–freeze–drying Drying Technology DOI 10.1080/07373937.2020.1793771 YÖKSİS SJR Q1 JCR Q2 OpenAlex 80.3%
  12. 2019 Optimization of microencapsulation conditions of transglutaminase by freeze drying JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE DOI 10.1007/s13197-019-03962-9 YÖKSİS SJR Q2 JCR Q3 OpenAlex 76.3%
  13. 2019 Microencapsulation of Microbial Transglutaminase by Ultrasonic Spray-Freeze Drying Food and Bioprocess Technology DOI 10.1007/s11947-019-02353-4 YÖKSİS SJR Q1 JCR Q2 OpenAlex 78.9%
  14. 2018 Ultrasonic spray-freeze drying of partially purified microbial transglutaminase FOOD AND BIOPRODUCTS PROCESSING DOI 10.1016/j.fbp.2018.08.003 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.8%
  15. 2016 Enhancement of microbial transglutaminase production from Streptomyces sp. Ukrainian Food Journal DOI 10.24263/2304-974X-2016-5-2-10 YÖKSİS SJR Q4 JCR Q4 OpenAlex 75.8%
  16. 2014 Physical properties of yoghurt powder produced by spray drying Journal of Food Science and Technology DOI 10.1007/s13197-012-0653-8 YÖKSİS SJR Q2 JCR Q1 OpenAlex 88.9%
  17. 2012 The Effects of Moisture on Physical Properties of Spray Dried Egg Powder Drying Technology DOI 10.1080/07373937.2011.651546 YÖKSİS SJR Q2 JCR Q1 OpenAlex 89.9%
  18. 2011 Functional and physicochemical properties of whole egg powder effect of spray drying conditions Journal of Food Science and Technology,mysore DOI 10.1007/s13197-010-0159-1 YÖKSİS SJR Q3 JCR Q4 OpenAlex top 10% OpenAlex 95.8%
  19. 2011 Physicochemical Characterization of Whole Egg Powder Microencapsulated by Spray Drying Drying Technology DOI 10.1080/07373937.2010.538820 YÖKSİS SJR Q2 JCR Q1 OpenAlex top 10% OpenAlex 93.4%
  20. 2010 Spray Drying of Yogurt Optimization of Process Conditions for Improving Viability and Other Quality Attributes Drying Technology DOI 10.1080/07373931003613809 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 97.7%

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