İçeriğe geç
akaturk Akademik ölçüm
Giriş Kayıt

Akademisyen

TUĞBA ÖZDAL

DOKTOR ÖĞRETİM ÜYESİ

İSTANBUL OKAN ÜNİVERSİTESİ SANAT, TASARIM VE MİMARLIK FAKÜLTESİ MİMARLIK BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 32
  • Proje 0
  • Kitap 21
  • Bildiri 57
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 20 Q2 4 Q3 3 Q4 2
WoS (JCR) Q1 10 Q2 11 Q3 3 Q4 3
TR Index 2 makale

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

Üst %1 makale 5
Üst %10 makale 15
Ort. yüzdelik 75.9%
Üst %1 payı 16.1%
Üst %10 payı 48.4%

Makaleler

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

Dizin filtreleri

Toplam 32 yayın

Scopus (SJR)
Q1 20 Q2 4 Q3 3 Q4 2
WoS (JCR)
Q1 10 Q2 11 Q3 3 Q4 3
TR Index
2 makale

Makale listesi

  1. 2025 Recent innovations in metal-based nanoparticles for food packaging: A focus on safety and environmental impact APPLIED FOOD RESEARCH DOI 10.1016/j.afres.2025.100860 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 97.1%
  2. 2025 The state of the art in anti-aging: plant-based phytochemicals for skin care Immunity & Ageing DOI 10.1186/s12979-025-00498-9 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 100.0%
  3. 2025 Influence of semolina cream addition on the bioaccessibility of polyphenols in walnut-filled pastry (Şöbiyet) Journal of Food Measurement and Characterization DOI 10.1007/s11694-025-03198-6 YÖKSİS SJR Q2 JCR Q2 OpenAlex 5.5%
  4. 2024 In vitro digestibility of plant proteins: strategies for improvement and health implications Current Opinion in Food Science DOI 10.1016/j.cofs.2024.101148 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.8%
  5. 2024 Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques ACS Food Science and Technology DOI 10.1021/acsfoodscitech.4c00090 YÖKSİS SJR Q2 JCR Q3 OpenAlex 81.5%
  6. 2023 Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles JOURNAL OF FOOD BIOCHEMISTRY DOI 10.1155/2023/6531838 YÖKSİS SJR Q1 JCR Q2 OpenAlex 88.6%
  7. 2022 Chemistry of Protein-Phenolic Interactions Toward the Microbiota and Microbial Infections Frontiers Media SA DOI 10.3389/fnut.2022.914118 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 92.8%
  8. 2022 EFFECT OF GRAPE SEED FLOUR ON THE PHENOLIC PROFILE, ANTIOXIDANT CAPACITY AND SENSORY PROPERTIES OF MUFFINS Latin American Applied Research - An international journal DOI 10.52292/j.laar.2022.921 YÖKSİS SJR Q3 JCR Q4 OpenAlex 33.0%
  9. 2022 Oil matrix modulates the bioaccessibility of polyphenols: a study of salad dressing formulation with industrial broccoli by-products and lemon juice Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.11890 YÖKSİS SJR Q1 JCR Q1 OpenAlex 69.7%
  10. 2022 Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.15316 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.7%
  11. 2022 Improved Domestic Probiotic Energy Bar Design by Using Sensory Analysis Methods Latin American Applied Research DOI 10.52292/j.laar.2022.964 YÖKSİS SJR Q3 JCR Q4 OpenAlex 11.1%
  12. 2021 Voltammetric and spectrophotometric pathways for the determination of total antioxidant capacity in commercial turnip juice Journal of the Turkish Chemical Society Section A: Chemistry DOI 10.18596/jotcsa.752982 YÖKSİS TR Index SJR Q4 OpenAlex 44.0%
  13. 2021 Effect of food matrix on the content and bioavailability of flavonoids Trends in Food Science & Technology DOI 10.1016/j.tifs.2020.10.030 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.6%
  14. 2021 Investigation of fatty acid composition including trans fatty acids and erucic acid in selected salty snack foods Journal of Food Processing and Preservation DOI 10.1111/jfpp.15791 YÖKSİS SJR Q2 JCR Q3 OpenAlex 54.6%
  15. 2020 Guidelines for cell viability assays Food Frontiers DOI 10.1002/fft2.44 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.8%
  16. 2020 Fatty acid composition of sweet bakery goods and chocolate products and evaluation of overall nutritional quality in relation to the food label information Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2020.103438 YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.9%
  17. 2020 Changes In Physicochemical, Microbiological and Sensory Characteristics of Traditionally Produced Turkısh Sucuk During Ripening and Storage: Natural or Synthetic Additives? GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD20013 YÖKSİS OpenAlex 61.7%
  18. 2019 Investigation of antioxidant capacity, bioaccessibility and LC-MS/MS phenolic profile of Turkish propolis Food Research International DOI 10.1016/j.foodres.2019.05.028 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.6%
  19. 2018 Evaluation of Turkish propolis for its chemical composition, antioxidant capacity, anti-proliferative effect on several human breast cancer cell lines and proliferative effect on fibroblasts and mouse mesenchymal stem cell line Journal of Apicultural Research DOI 10.1080/00218839.2018.1494888 YÖKSİS SJR Q1 JCR Q2 OpenAlex 88.3%
  20. 2016 Anti inflammatory potential of black carrot Daucus carota L polyphenols in a co culture model of intestinal Caco 2 and endothelial EA hy 926 cells Molecular Nutrition & Food Research DOI 10.3390/nu8020078 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %1 OpenAlex 99.9%

Akademisyenlere dön