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Akademisyen

AZİM ŞİMŞEK

DOÇENT

ISPARTA UYGULAMALI BİLİMLER ÜNİVERSİTESİ EĞİRDİR MESLEK YÜKSEKOKULU GIDA İŞLEME BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 29
  • Proje 0
  • Kitap 4
  • Bildiri 57
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 11 Q2 5 Q3 1 Q4 1
WoS (JCR) Q1 7 Q2 4 Q3 3 Q4 7
TR Index 5 makale

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

Üst %1 makale 0
Üst %10 makale 2
Ort. yüzdelik 56.6%
Üst %1 payı 0.0%
Üst %10 payı 9.1%

Makaleler

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

Dizin filtreleri

Toplam 29 yayın

Scopus (SJR)
Q1 11 Q2 5 Q3 1 Q4 1
WoS (JCR)
Q1 7 Q2 4 Q3 3 Q4 7
TR Index
5 makale

Makale listesi

  1. 2026 Influence of Fermentation and Curing on Residual Nitrite, Physico‐Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage Food Science & Nutrition DOI 10.1002/fsn3.72144 YÖKSİS SJR Q1 JCR Q2 OpenAlex 86.7%
  2. 2026 GREYFURT KABUĞU (Citrus paradisi) EKSTRAKTI İLAVESİNİN ÇİĞ DEPOLANMIŞ DANA HAMBURGER KÖFTELERİN OKSİDATİF STABİLİTESİ, FİZİKOKİMYASAL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE ETKİLERİ GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD26042 YÖKSİS OpenAlex 74.0%
  3. 2025 Impact of Ultrasound-assisted Cooking and Endpoint Core Temperature on Physicochemical and Microbiological Properties, and Oxidative Stability of Beef Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v13i2.476-486.7470 YÖKSİS TR Index OpenAlex 2.8%
  4. 2025 Evaluation of the quality and safety of Burdur şiş köfte: Physicochemical and microbiological perspective Food and Health DOI 10.3153/FH25019 YÖKSİS TR Index OpenAlex 12.6%
  5. 2024 Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage Food Science & Nutrition DOI 10.1002/fsn3.4099 YÖKSİS SJR Q1 JCR Q2 OpenAlex 73.1%
  6. 2022 An evaluation of the physicochemical and microbiological characteristics and the hygienic status of naturally fermented camel sausages (sucuks) Food Science and Technology DOI 10.1590/fst.81321 YÖKSİS SJR Q2 JCR Q3 OpenAlex 63.4%
  7. 2022 Effects of different packaging methods and storage temperatures on physicochemical, microbiological, textural and sensorial properties of emulsion-type sausage chips Journal of Stored Products Research DOI 10.1016/j.jspr.2022.102002 YÖKSİS SJR Q1 JCR Q1 OpenAlex 73.7%
  8. 2021 Controlling growth of Listeria monocytogenes and Pseudomonas fluorescens in thermally processed ground beef by sodium lactate, encapsulated or unencapsulated polyphosphates incorporation LWT DOI 10.1016/j.lwt.2021.111169 YÖKSİS SJR Q1 JCR Q1 OpenAlex 73.6%
  9. 2020 Impact of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus growth in cooked ground beef International Journal of Food Microbiology DOI 10.1016/j.ijfoodmicro.2020.108560 YÖKSİS SJR Q1 JCR Q1 OpenAlex 67.1%
  10. 2020 Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Döner kebab during storage Meat Science DOI 10.1016/j.meatsci.2020.108217 YÖKSİS SJR Q1 JCR Q1 OpenAlex 61.7%
  11. 2020 Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage Food Science and Technology International DOI 10.1177/1082013219881519 YÖKSİS SJR Q2 JCR Q3 OpenAlex 63.6%
  12. 2020 Hamburger Köftelerin Oksidatif Stabilitesi Üzerine Farklı Pişirme Teknikleri ve Merkez Sıcaklığı Uygulamalarının Etkisi Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v8i4.807-817.2769 YÖKSİS TR Index OpenAlex 3.8%
  13. 2018 Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation LWT DOI 10.1016/j.lwt.2018.02.037 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.0%
  14. 2017 Et Ürünlerinde Kullanılan Fosfatların Antioksidan ve Antimikrobiyal Özellikleri Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v5i4.299-307.1049 YÖKSİS TR Index OpenAlex 2.7%
  15. 2016 Melting release point of encapsulated phosphates and heating rate effects on control of lipid oxidation in cooked ground meat LWT - Food Science and Technology DOI 10.1016/j.lwt.2015.10.065 YÖKSİS SJR Q1 JCR Q1 OpenAlex 84.9%
  16. 2016 Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat Journal of Food Science DOI 10.1111/1750-3841.13205 YÖKSİS SJR Q1 JCR Q2 OpenAlex 74.7%
  17. 2016 Physicochemical and Microbiological Assessment of Ready-to-Eat Tuna Döner Kebab During Marination, Cooking, and Different Storage Conditions Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2013.868845 YÖKSİS SJR Q3 JCR Q4 OpenAlex 4.8%
  18. 2016 Et Kaynaklı Biyoaktif Peptitler ve Fonksiyonel Özellikleri GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD16013 YÖKSİS OpenAlex 68.9%
  19. 2015 Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat Journal of Food Science DOI 10.1111/1750-3841.13009 YÖKSİS SJR Q1 JCR Q2 OpenAlex 84.4%
  20. 2014 Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss Meat Science DOI 10.1016/j.meatsci.2014.01.014 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.9%

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