Akademisyen

BAHRİ ÖZSİSLİ

DOKTOR ÖĞRETİM ÜYESİ

KAHRAMANMARAŞ SÜTÇÜ İMAM ÜNİVERSİTESİ MÜHENDİSLİK-MİMARLIK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Ana Dal Mühendislik Temel Alanı
Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

Makale 12
Proje 0
Kitap 0
Bildiri 0
Patent 0
Sanatsal 0

Scopus (SJR) Q1 2 Q2 4 Q3 0 Q4 0

WoS (JCR) Q1 0 Q2 3 Q3 3 Q4 0

TR Index 3 makale

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

Üst %1 makale 0

Üst %10 makale 2

Ort. yüzdelik 70.1%

Üst %1 payı 0.0%

Üst %10 payı 25.0%

Makaleler

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

Makale listesi

2025 Comparison of the Physicohemical and Sensory Properties of Some Grape Molasses Produced by Traditional and Industrial Methods Turkish Journal of Agriculture -Food Science and Technology, DOI 10.24925/turjaf.v13i9.2749-2758.8013 YÖKSİS OpenAlex 50.6%
2023 Yulaf Ezmeli ve Yaban Mersinli Çikolatanın Bazı Özelliklerinin Belirlenmesi Turkish Journal of Agriculture -Food Science and Technology, DOI 10.24925/turjaf.v11i3.478-484.5664Turkish YÖKSİS TR Index
2022 Determination of Some Characteristics of Traditional Beyşehir Tarhana Production with Poppy Seed Substitution Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v10i7.1293-1299.5140 YÖKSİS TR Index OpenAlex 46.6%
2020 Tavlanmış Mısır İlavesiyle Yapılan Geleneksel Kahramanmaraş Tarhanasının Bazı Özelliklerinin Belirlenmesi Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v8i5.1067-1073.3273 YÖKSİS OpenAlex 48.4%
2019 DETERMINATION OF SOME PROPERTIES OF OAT TARHANA AND COMPARISON WITH TRADITIONAL MARAS TARHANA Kahramanmaras Sutcu Imam University Journal of Engineering Sciences DOI http://jes.ksu.edu.tr/en/ YÖKSİS TR Index
2017 Physicochemical Properties of Octenyl Succinic Esters of Cereal, Tuber and Root Starches Journal of Food Processing and Preservation DOI 10.1111/jfpp.12872 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.3%
2017 Utilization of Modified Wheat and Tapioca Starches as Fat Replacements in Bread Formulation Journal of Food Processing and Preservation DOI http://doi.wiley.com/10.1111/jfpp.12888 YÖKSİS SJR Q2 JCR Q3
2016 Utilization of Microvisco Amylograph to Study Flour Dough and Bread Qualities of Hydrocolloid Flour Blends INTERNATIONAL JOURNAL OF FOOD PROPERTIES DOI 10.1080/10942912.2015.1038721 YÖKSİS SJR Q2 JCR Q2 OpenAlex 65.9%
2015 Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution Quality Characteristics and Breadmaking Functionality of Hard RedSpring Wheat Flour CEREAL CHEMISTRY DOI 10.1094/CCHEM-12-14-0262-R YÖKSİS SJR Q2 JCR Q3 OpenAlex 83.5%
2013 Occurrence of Deoxynivalenol and Deoxynivalenol 3 glucoside in Hard Red Spring Wheat Grown in the USA TOXINS DOI 10.3390/toxins512265 YÖKSİS SJR Q1 JCR Q2
2013 Determination of Relationships between Yield Components in Bean by Using Path Coefficient Analysis Greener Journal of Agricultural Sciences DOI 10.15580/GJAS.2013.2.010313357 YÖKSİS OpenAlex üst %10 OpenAlex 91.5%
2013 Analysis of Deoxynivalenol and Deoxynivalenol 3 glucoside in Hard Red Spring Wheat Inoculated with Fusarium GraminearumSource TOXINS DOI 10.3390/toxins5122522 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 92.1%

Akademisyenlere dön