Academician
BURCU ÇABUK
DOKTOR ÖĞRETİM ÜYESİ
İSTANBUL BEYKENT ÜNİVERSİTESİ GÜZEL SANATLAR 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 15
- Projects 0
- Books 3
- Proceedings 27
- Patents 0
- Artistic 0
Scopus (SJR)
Q1
1
Q2
8
Q3
0
Q4
0
WoS (JCR)
Q1
1
Q2
3
Q3
5
Q4
0
TR Index
0
articles
Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.
Top 1% articles
0
Top 10% articles
4
Avg percentile
70.9%
Top 1% share
0.0%
Top 10% share
26.7%
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Article list
- 2021 Influence of grasshopper (Locusta Migratoria) and mealworm (Tenebrio Molitor) powders on the quality characteristics of protein rich muffins: nutritional, physicochemical, textural and sensory aspects YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 96.7%
- 2021 The levels of bioactive compounds found in raw and cooked Canadian pulses YÖKSİS SJR Q2 JCR Q2 OpenAlex top 10% OpenAlex 90.2%
- 2020 KÖPÜK KURUTMA YÖNTEMİ İLE KURUTULMUŞ YUMURTA BEYAZI TOZLARININ KARAKTERİZASYONU YÖKSİS OpenAlex 68.8%
- 2020 Fortification of traditional egg pasta (erişte) with edible insects: nutritional quality, cooking properties and sensory characteristics evaluation YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 97.4%
- 2019 FARKLI MİKRODALGA GÜÇLERİNİN KÖPÜK KURUTMA YÖNTEMİ İLE KURUTULMUŞ YUMURTA BEYAZI TOZLARININ KURUMA KİNETİĞİ VE TOZ ÜRÜN ÖZELLİKLERİ ÜZERİNE ETKİSİ YÖKSİS OpenAlex 75.4%
- 2018 Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour YÖKSİS SJR Q2 JCR Q3 OpenAlex 89.8%
- 2018 Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 92.6%
- 2015 Improved viability of Lactobacillus acidophilus NRRL-B 4495 during freeze-drying in whey protein-pullulan microcapsules YÖKSİS SJR Q2 JCR Q2 OpenAlex 87.3%
- 2015 Protection of Lactobacillus acidophilus NRRL-B 4495 under in vitro gastrointestinal conditions with whey protein/pullulan microcapsules YÖKSİS SJR Q2 JCR Q2 OpenAlex 88.2%
- 2015 Whey Protein-Pullulan (WP/Pullulan) Polymer Blend for Preservation of Viability of Lactobacillus acidophilus YÖKSİS SJR Q1 JCR Q1 OpenAlex 70.4%
- 2012 Entrapment of Lactobacillus acidophilus NRRL B-1910 in soy milk based water-in-oil-in-water (W1/O/W2) emulsion YÖKSİS SJR Q2 JCR Q3 OpenAlex 27.4%
- 2019 ISPANAK TOZU İLE ZENGİNLEŞTİRİLMİŞ KEKLERİN KALİTE PARAMETRELERİ İLE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ YÖKSİS OpenAlex 58.0%
- 2016 Microencapsulation of L. acidophilus NRRL B-4495 in whey Protein-Pullulan Microparticles: Influence of Pullulan Concentration and Outlet Temperature YÖKSİS OpenAlex 7.2%
- 2014 Nanoencapsulation of Biologically Active Peptides from Whey Proteins YÖKSİS OpenAlex 61.8%
- 2014 β-Galactosidase Immobilization on Chitosan-Hydroxyapatite Complex: Effects of Immobilization Conditions YÖKSİS OpenAlex 52.9%