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Akademisyen

ERTAN ERMİŞ

DOÇENT

İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ MÜHENDİSLİK VE DOĞA BİLİMLERİ FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 38
  • Proje 0
  • Kitap 2
  • Bildiri 29
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 11 Q2 10 Q3 1 Q4 3
WoS (JCR) Q1 6 Q2 11 Q3 3 Q4 4
TR Index 5 makale

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

Üst %1 makale 0
Üst %10 makale 3
Ort. yüzdelik 63.7%
Üst %1 payı 0.0%
Üst %10 payı 9.4%

Makaleler

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

Dizin filtreleri

Toplam 38 yayın

Scopus (SJR)
Q1 11 Q2 10 Q3 1 Q4 3
WoS (JCR)
Q1 6 Q2 11 Q3 3 Q4 4
TR Index
5 makale

Makale listesi

  1. 2026 Investigation of Cysteine Production Capacities in Bacillus Species Isolated from Turkish Soil Sakarya University Journal of Science DOI 10.16984/saufenbilder.1823176 YÖKSİS SJR Q4 OpenAlex 33.9%
  2. 2025 Thermal stabilization of wheat germ: nutritional and biochemical characterization of a valuable Agri-Food By-Product Journal of Food Measurement and Characterization DOI 10.1007/s11694-025-03557-3 YÖKSİS SJR Q2 JCR Q2 OpenAlex 87.9%
  3. 2025 Effects of Rhodiola rosea and Withania somnifera Powders on the Functional and Quality Properties of Chewing Gum Food and Humanity DOI 10.1016/j.foohum.2025.100882 YÖKSİS SJR Q2 JCR Q2 OpenAlex 28.8%
  4. 2025 Investigation of glutamic acid production capacity of Stenotrophomonas sp. strain CG2 isolated from soil Biocatalysis and Agricultural Biotechnology DOI 10.1016/j.bcab.2025.103665 YÖKSİS SJR Q1 JCR Q2 OpenAlex 6.3%
  5. 2024 Effects of different alkali mixtures on physicochemical, microstructural, and powder properties of alkalized cocoa Journal of Food Measurement and Characterization DOI 10.1007/s11694-024-02889-w YÖKSİS SJR Q2 JCR Q2 OpenAlex 75.4%
  6. 2023 An overview of protein powders and their use in food formulations Journal of Food Process Engineering DOI 10.1111/jfpe.14326 YÖKSİS SJR Q2 JCR Q2 OpenAlex 81.8%
  7. 2023 Effect of sourdough prepared with the combination of chickpea and carob on bread properties International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2023.100753 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.3%
  8. 2023 Production and Characterization of Calcium Silica Aerogel Powder as a Food Additive ACS Omega DOI 10.1021/acsomega.3c00358 YÖKSİS SJR Q2 JCR Q2 OpenAlex 76.8%
  9. 2021 Combination of vaporized ethyl pyruvate and non-thermal atmospheric pressure plasma for the inactivation of bacteria on lettuce surfaces Innovative Food Science & Emerging Technologies DOI 10.1016/j.ifset.2021.102795 YÖKSİS SJR Q1 JCR Q1 OpenAlex 67.5%
  10. 2021 A review of drying methods for improving the quality of probiotic powders and characterization Drying Technology DOI 10.1080/07373937.2021.1950169 YÖKSİS SJR Q2 JCR Q2 OpenAlex üst %10 OpenAlex 95.9%
  11. 2021 Fabrication and characterization of bioactive nanoemulsion-based delivery systems Emerging Materials Research DOI 10.1680/jemmr.20.00280 YÖKSİS SJR Q3 JCR Q4 OpenAlex 58.6%
  12. 2021 Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking Journal of Food Engineering DOI 10.1016/j.jfoodeng.2020.110355 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.3%
  13. 2021 PHYSICAL PROPERTIES OF PROTEIN EXTRACT POWDER FROM STALE BREAD AND EVALUATION OF ITS USE IN WHEAT BREAD CONTAINING CHICKPEA FLOUR Gıda DOI 10.15237/gida.GD21037 YÖKSİS OpenAlex 60.3%
  14. 2020 Sugar beet powder production using different drying methods, characterization and influence on sensory quality of cocoa-hazelnut cream Journal of Food Science and Technology DOI 10.1007/s13197-020-04715-9 YÖKSİS SJR Q2 JCR Q3 OpenAlex 77.1%
  15. 2020 Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v8i12.2512-2517.2609 YÖKSİS TR Index OpenAlex 54.4%
  16. 2020 Optimization of exopolysaccharide production of Lactobacillus brevis E25 using RSM and characterization Sakarya University Journal of Science DOI 10.16984/saufenbilder.545929 YÖKSİS TR Index SJR Q4 OpenAlex 73.4%
  17. 2019 Determination of the effect of exopolysaccharide (EPS) from Lactobacillus brevis E25 on adhesion of food powders on the surfaces, using the centrifuge technique Journal of Food Engineering DOI 10.1016/j.jfoodeng.2018.08.026 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.5%
  18. 2019 Spray Drying Of De-Oiled Sunflower Protein Extracts: Functional Properties And Characterization Of The Powder Gıda DOI 10.15237/gida.GD19096 YÖKSİS OpenAlex 82.5%
  19. 2018 Powder Flow Tester (PFT): a new tool to evaluate wheat flour dough behavior by measuring unconfined failure strength under variable consolidation stresses Journal of Food Measurement and Characterization DOI 10.1007/s11694-018-9783-7 YÖKSİS SJR Q2 JCR Q3 OpenAlex 54.4%
  20. 2018 Characterization of Hazelnut Milk Powders: A Comparison of Spray-Drying and Freeze-Drying International Journal of Food Engineering DOI 10.1515/ijfe-2018-0085 YÖKSİS SJR Q2 JCR Q4 OpenAlex 82.8%

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