Akademisyen
MUTLU ÇELİK
DOKTOR ÖĞRETİM ÜYESİ (Unvan:Doçent)
GEBZE TEKNİK ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ KİMYA MÜHENDİSLİĞİ BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.
- Makale 11
- Proje 0
- Kitap 0
- Bildiri 32
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
4
Q2
1
Q3
6
Q4
0
WoS (JCR)
Q1
2
Q2
3
Q3
1
Q4
4
TR Index
2
makale
Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.
Üst %1 makale
0
Üst %10 makale
0
Ort. yüzdelik
54.4%
Üst %1 payı
0.0%
Üst %10 payı
0.0%
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2025 Convolutional Neural Network (CNN)-Based Image Analysis for Differentiating Fresh and Frozen-Thawed Vermilion Snapper (Rhomboplites aurorubens) YÖKSİS SJR Q2 JCR Q2 OpenAlex 71.6%
- 2025 Effect of Aloe vera Gel as a Natural Antioxidant on the Quality of Cold-Stored Sea Bass (Dicentrarchus labrax) YÖKSİS SJR Q1 JCR Q1 OpenAlex 81.6%
- 2021 Correlation of Mullet (Mugil cephalus) Fillet Color Changes with Chemical and Sensory Attributes during Storage at 0°C YÖKSİS SJR Q3 JCR Q4 OpenAlex 55.8%
- 2021 Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation YÖKSİS TR Index SJR Q3 JCR Q4 OpenAlex 44.4%
- 2014 Infrared Assisted Microwave Cooking of Atlantic Salmon Salmo salar YÖKSİS SJR Q3 JCR Q4 OpenAlex 17.3%
- 2013 High hydrostatic pressure (HHP) inactivation of foodborne pathogens in low-acid juices YÖKSİS SJR Q1 JCR Q2 OpenAlex 74.5%
- 2011 Multi-pulsed high hydrostatic pressure treatment for inactivation and injury of Escherichia coli YÖKSİS SJR Q3 JCR Q3 OpenAlex 12.6%
- 2009 Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.8%
- 2008 Image Analysis Based Quantification of Bacterial Volume Change with High Hydrostatic Pressure YÖKSİS SJR Q1 JCR Q2 OpenAlex 85.9%
- 2018 Freshness Assessment of Mullet (Mugil cephalus) Fillets Stored at 4˚C by Image Analysis Correlated to Chemical and Sensory Attributes YÖKSİS TR Index SJR Q3
- 2014 Infrared Assisted Microwave Cooking of Atlantic Salmon Salmo salar YÖKSİS SJR Q3 JCR Q4 OpenAlex 17.3%
- 2013 Physiological changes of Escherichia coli O157 H7 and Staphylococcus aureus following exposure to high hydrostatic pressure YÖKSİS