Akademisyen
ESMAEIL GHANBARISHENDI
DOKTOR ÖĞRETİM ÜYESİ
İSTİNYE ÜNİVERSİTESİ GÜZEL SANATLAR TASARIM VE MİMARLIK FAKÜLTESİ GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.
- Makale 21
- Proje 0
- Kitap 1
- Bildiri 25
- Patent 0
- Sanatsal 0
Scopus (SJR)
Q1
1
Q2
2
Q3
4
Q4
2
WoS (JCR)
Q1
0
Q2
4
Q3
0
Q4
4
TR Index
0
makale
Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.
Üst %1 makale
0
Üst %10 makale
0
Ort. yüzdelik
58.5%
Üst %1 payı
0.0%
Üst %10 payı
0.0%
Makaleler
YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.
Makale listesi
- 2020 Determination of chemical parameters and storage stability of extra virgin olive oil extracted by Mobile Olive Oil Processing Unit YÖKSİS SJR Q2 JCR Q2 OpenAlex 45.9%
- 2020 Effects of filtration process on the minor constituents and oxidative stability of virgin olive oil during 24 months storage time YÖKSİS SJR Q2 JCR Q2 OpenAlex 74.9%
- 2019 Effects of filtration and storage on chemical composition and sensory properties of olive oil extracted from Beylik cultivar YÖKSİS SJR Q3 JCR Q4 OpenAlex 55.4%
- 2019 Olive Oil: Nutraceutical and Pharmaceutical Food YÖKSİS OpenAlex 55.6%
- 2019 Chemical characterization and storage stability of extra virgin olive oil extracted from Derik Halhalı cultivar YÖKSİS SJR Q4 OpenAlex 54.9%
- 2018 Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage YÖKSİS SJR Q3 JCR Q2 OpenAlex 86.3%
- 2017 Investigation of using Guar Gum for Improving of Texture and Rheological Features of Iranian Low Fat White Cheese YÖKSİS OpenAlex 72.5%
- 2016 Sensorial Properties, Chemical Characteristicsand Fatty Acids Profile of Cheese Fortified by Encapsulated Kilka Fish Oil YÖKSİS SJR Q3 OpenAlex 2.2%
- 2014 A rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method YÖKSİS SJR Q1 JCR Q2 OpenAlex 80.9%
- 2025 TURKISH FOOD EXPORT TO GULF COUNTRIES, CHALLENGES AND STRATEGIES YÖKSİS
- 2025 The effect of Arabic gum using on improving of texture and rheological properties of Iranian low fat white cheese. YÖKSİS
- 2022 Evaluation of Homogenization Effect on Rheological Properties and Stability of Peach Nectar, YÖKSİS
- 2020 Influences of filtration and storage time on the quality of Tavsan Yüregi extra virgin olive oil (EVOO) YÖKSİS SJR Q4 JCR Q4
- 2019 Characterization Of Turkish Extra Virgin Olive Oils According To The Their Fatty Acid Profile YÖKSİS JCR Q4 OpenAlex 43.3%
- 2018 Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage YÖKSİS JCR Q4 OpenAlex 49.1%
- 2018 Monitoring of Some Chemical Changes in Turkish Uslu Monocultivar EVOO During 12 Months of Storage YÖKSİS OpenAlex 81.3%
- 2018 Determination of Fatty Acid Composition of Iranian Extra Virgin Olive Oils with Respect to Cultivar and Geographic Origin YÖKSİS
- 2016 Overall Evaluation of Produced Flavored Low Lactose Milk Powder for Lactose Intolerants, Modern Applied Science YÖKSİS SJR Q3
- 2014 Production of Flavored Low Lactose Milk Powder with a Small Spray Dryer YÖKSİS
- 2014 Production of Encapsulated Kilka Oil with Spray Dryer and Application for Cheese Fortification YÖKSİS