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Academician

EMİNE AYDIN

DOÇENT

DÜZCE ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ TARIMSAL BİYOTEKNOLOJİ BÖLÜMÜ

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

A quick look at recorded outputs — details below.

  • Articles 21
  • Projects 0
  • Books 2
  • Proceedings 34
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 3 Q2 5 Q3 7 Q4 1
WoS (JCR) Q1 3 Q2 2 Q3 5 Q4 5
TR Index 6 articles

Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.

Top 1% articles 0
Top 10% articles 1
Avg percentile 50.2%
Top 1% share 0.0%
Top 10% share 4.8%

Articles

Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.

Index filters

21 publications total

Scopus (SJR)
Q1 3 Q2 5 Q3 7 Q4 1
WoS (JCR)
Q1 3 Q2 2 Q3 5 Q4 5
TR Index
6 articles

Article list

  1. 2025 Chemical weed control strategies for sweet corn in Türkiye’s diverse production areas Turkish Journal of Agriculture and Forestry DOI 10.55730/1300-011X.3300 YÖKSİS SJR Q2 JCR Q2 OpenAlex 12.3%
  2. 2023 Investigation of some bioactive compounds, in vitro bioaccessibility and sensory acceptability of couscous produced by pre-gelatinized rice flour Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.12330 YÖKSİS SJR Q1 JCR Q1 OpenAlex 53.1%
  3. 2022 First Report on Bioaccessibility, Antioxidant Activity and Total Phenolic Compounds From Stachys thirkei C.Koch Using A Simulated In Vitro Digestion System Çanakkale Onsekiz Mart University Journal of Advanced Research in Natural and Applied Sciences DOI 10.28979/jarnas.1014968 YÖKSİS TR Index OpenAlex 70.8%
  4. 2022 Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscous Czech Academy of Agricultural Sciences DOI 10.17221/223/2021-CJFS YÖKSİS SJR Q3 JCR Q4 OpenAlex 57.6%
  5. 2022 Evaluation of phenolic acid, total phenolic content, antioxidant capacity and in-vitro simulated bioaccessibility of healthy snack: Aromatized pumpkin chips Emirates Journal of Food and Agriculture DOI 10.9755/ejfa.2022.v34.i2.2807 YÖKSİS SJR Q3 JCR Q4 OpenAlex 71.0%
  6. 2022 Impacts of Different Processing Techniques on Chemical and Mineral Components of Wild-Grown Edible Mushroom (Lactarius semisanguifluus R. Heim & Leclair) Journal of Tekirdag Agricultural Faculty DOI 10.33462/jotaf.1090629 YÖKSİS TR Index SJR Q3 JCR Q3 OpenAlex 14.0%
  7. 2022 Characterization of the Physico-Chemical Composition, Phyto-Chemical Properties, Cooking Characteristics and Bioactive Compounds of Konuralp Rice THE JOURNAL OF FOOD / GIDA DOI 10.15237/gida.GD22022 YÖKSİS OpenAlex 36.5%
  8. 2021 Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers Food Science and Technology DOI 10.1590/fst.26120 YÖKSİS SJR Q2 JCR Q3 OpenAlex 68.9%
  9. 2021 Use of chia seed on regular and low-fat crackers, their antioxidant properties, and in-vitro bioaccessibility International Journal of Agriculture, Environment and Food Sciences DOI 10.31015/jaefs.2021.3.7 YÖKSİS TR Index OpenAlex 65.7%
  10. 2021 Attributes of Total Phenolic Content, Antioxidant Capacity and In-Vitro Simulated Bioaccessibility of Astringent, Non-Astringent and Wild (Rootstock) Persimmons THE JOURNAL OF FOOD / GIDA DOI 10.15237/gida.GD21032 YÖKSİS OpenAlex 27.5%
  11. 2020 Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi Akademik Gıda DOI 10.24323/akademik-gida.758841 YÖKSİS TR Index SJR Q4 OpenAlex 41.2%
  12. 2019 Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies Food Science and Biotechnology DOI 10.1007/s10068-019-00589-6 YÖKSİS SJR Q2 JCR Q3 OpenAlex 42.8%
  13. 2017 Effect of Different Processing Technologies on Chemical Properties of Wild Grown Edible Mushroom Macrolepiota procera var procera Scop Journal of Food Processing and Preservation DOI 10.1111/jfpp.12802 YÖKSİS SJR Q2 JCR Q3 OpenAlex 4.4%
  14. 2015 The influences of drying method and metabisulfite pre-treatment on the color functional properties and phenolic acids contents and bioaccessibility of pumpkin flour LWT - Food Science and Technology DOI 10.1016/j.lwt.2014.08.025 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.1%
  15. 2013 Oat usage in food production as a bioactive component source Wiley- The Faseb Journal DOI 10.1096/fasebj.27.1_supplement.1065.27 YÖKSİS SJR Q1 JCR Q1 OpenAlex 0.3%
  16. 2011 Influence of Modified Atmosphere Packaging and Potassium Sorbate on Microbiological Characteristics of Sliced Bread JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE DOI 10.1007/s13197-010-0156-4 YÖKSİS SJR Q3 JCR Q4 OpenAlex 76.8%
  17. 2025 Chemical weed control strategies for sweet corn in Türkiye’s diverse production areas Turkish Journal of Agriculture and Forestry DOI 10.55730/1300-011X.3300 YÖKSİS SJR Q2 JCR Q2 OpenAlex 12.3%
  18. 2022 First Report on Bioaccessibility, Antioxidant Activity and Total Phenolic Compounds From Stachys thirkei C.Koch Using a Simulated In Vitro Digestion System Journal of Advanced Research in Natural and Applied Sciences DOI 10.28979/jarnas.1014968 YÖKSİS TR Index OpenAlex 70.8%
  19. 2021 Use of chia seed on regular and low-fat crackers, their antioxidant properties, and in-vitro bioaccessibility International Journal of Agriculture, Environment and Food Sciences DOI 10.31015/jaefs.2021.3.7 YÖKSİS TR Index OpenAlex 65.7%
  20. 2015 Chemical and techno-functional properties of flours from peeled and unpeeled oleaster Elaeagnus angustifolia L JOURNAL OF APPLIED BOTANY AND FOOD QUALITY DOI 10.5073/JABFQ.2015.088.007 YÖKSİS SJR Q3 JCR Q3 OpenAlex 82.8%

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