Makale detayı · 2017 · article
Characterization of protein functionality and texture of tumbled squid, octopus and cuttlefish muscles
ISSN2193-4126
YÖKSİS
OpenAlex
Yıl2017
Atıf19OpenAlex
Atıf15Semantic Scholar · 4 etkili
Yüzdelik%77,8
FWCI1,321,00 = dünya ortalaması
Scopus (SJR)Q2
WoS (JCR)Q3
Veri kaynağı ayrımı
- YÖKSİSYÖKSİS makale kaydı
- YÖKSİS dergi adıJournal of Food Measurement and Characterization
- Katalog eşleşmesi (ISSN)Journal of Food Measurement and Characterization
- OpenAlexOpenAlex zenginleştirmesi (özet, atıf, konular)
- Semantic Scholaratıf sayısı (OpenAlex ile birleştirilmez)
Özet
Özet henüz derlenmedi; DergiPark / OpenAlex kuyruğu işlenince burada görünecek.
Konular
Atıflar
OpenAlex cited_by_count. WoS veya Scopus atıf sayısı değildir; o kaynaklar için ayrı kolon yoktur.
19atıfOpenAlex · cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 8 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
- 2024 A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative StudyAtıf 10 · OpenAlex
- 2024 A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative StudyAtıf 10 · OpenAlex
- 2024 A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative StudyAtıf 10 · OpenAlex
- 2024 A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative StudyAtıf 10 · OpenAlex
- 2024 A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative StudyAtıf 10 · OpenAlex
- 2022 Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature CombinationsAtıf 9 · OpenAlex
- 2021 Definition of textural deterioration in squid samples: Three different tools supported by microbial, visual and physico-chemical analysisAtıf 1 · OpenAlex
- 2021 Definition of textural deterioration in squid samples: Three different tools supported by microbial, visual and physico-chemical analysisAtıf 1 · OpenAlex