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ŞELALE YALÇINÖZ

DOKTOR ÖĞRETİM ÜYESİ

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 13
  • Proje 0
  • Kitap 1
  • Bildiri 27
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 2 Q2 0 Q3 4 Q4 0
WoS (JCR) Q1 1 Q2 0 Q3 1 Q4 4
TR Index 0 makale

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

Üst %1 makale 0
Üst %10 makale 1
Ort. yüzdelik 67.7%
Üst %1 payı 0.0%
Üst %10 payı 14.3%

Makaleler

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

Dizin filtreleri

Toplam 13 yayın

Scopus (SJR)
Q1 2 Q2 0 Q3 4 Q4 0
WoS (JCR)
Q1 1 Q2 0 Q3 1 Q4 4
TR Index
0 makale

Makale listesi

  1. 2024 Effect of processing type and compositional change on antioxidant activity of aqueous phase of O/W nano-emulsions during freeze-drying microencapsulation Journal of Dispersion Science and Technology DOI 10.1080/01932691.2022.2139269 YÖKSİS SJR Q3 JCR Q4 OpenAlex 48.2%
  2. 2022 Influence of hydrocolloid addition on physical properties and rheology of olive oil in bitter orange juice (O/W) nano-emulsions prepared with blends of different surfactants Journal of Dispersion Science and Technology DOI 10.1080/01932691.2020.1847662 YÖKSİS SJR Q3 JCR Q4 OpenAlex 63.7%
  3. 2020 Screening of extra virgin olive oil-in-bitter orange juice (o/w) nano-emulsions stabilized with different food-grade surfactants: A model system for natural daily use salad dressing Italian Journal of Food Science DOI 10.14674/IJFS.1910 YÖKSİS SJR Q3 JCR Q4 OpenAlex 65.6%
  4. 2020 Effect of surfactant type and droplet size on lipid oxidation in oil-in-water nano-emulsions Quality Assurance and Safety of Crops Foods DOI 10.15586/qas.v12i2.645 YÖKSİS SJR Q3 JCR Q4 OpenAlex 61.9%
  5. 2018 Potential applications of nano-emulsions in the food systems: an update Materials Research Express DOI 10.1088/2053-1591/aac7ee YÖKSİS SJR Q1 JCR Q3 OpenAlex üst %10 OpenAlex 93.8%
  6. 2015 Anthocyanin Degradation and Colour Kinetics of Cornelian Cherry Concentrate British Journal of Applied Science & Technology DOI 10.9734/BJAST/2015/19193 YÖKSİS OpenAlex 54.3%
  7. 2017 HEAT-INDUCED DEGRADATION KINETICS OF MONOMERIC ANTHOCYANINS AND COLOR OF POMEGRANATE (PUNICA GRANATUM L.) CONCENTRATE Agriculture and Food DOI https://www.scientific-publications.net/en/article/1001441/ YÖKSİS
  8. 2017 AN OVERVIEW OF NANO-SCALE FOOD EMULSIONS: A MINI REVIEW Eurasian Journal of Food Science and Technology YÖKSİS
  9. 2017 TEMPERATURE DEPENDENCY OF SWEET CHERRY CONCENTRATE COLOUR: A KINETIC STUDY Eurasian Journal of Food Science and Technology YÖKSİS
  10. 2016 RHEOLOGICAL AND SENSORY PROPERTIES OF RED COLORED FRUIT SAUCES PREPARED WITH DIFFERENT HYDROCOLLOIDS Agriculture & Food DOI https://www.scientific-publications.net/en/article/1001065/ YÖKSİS
  11. 2016 EFFECT OF HYDROCOLLOID TYPE AND CONCENTRATION ON FLOW BEHAVIOUR AND SENSORY PROPERTIES OF URMU MULBERRY MORUS NIGRA L SAUCES A RESPONSE SURFACE APPROACH Agriculture & Food DOI https://www.scientific-publications.net/en/article/1001064/ YÖKSİS
  12. 2013 Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry Morus nigra L Journal of Food Engineering DOI 10.1016/j.jfoodeng.2012.12.030 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.1%
  13. 2011 Stability of bitter orange juice olive oil salad dressing stabilized with polysaccharide Journal of Food Science & Engineering YÖKSİS

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