Kategoriler ve SJR Quartile (son yıl: 2025)
| Kategori Adı | Quartile |
|---|---|
| Chemical Engineering (miscellaneous) | Q2 |
| Chemistry (miscellaneous) | Q2 |
| Food Science | Q2 |
Kategori Quartile Tarihçesi (2010–2025)
| Kategori | 2025 | 2024 | 2023 | 2022 | 2021 | 2020 | 2019 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chemical Engineering (miscellaneous) | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 |
| Chemistry (miscellaneous) | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 |
| Food Science | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 | Q2 |
Kurum Akademisyenlerinin Yayınları (84)
Dergi Listesine Dön
Scopus JCR Q3 SCI-Expanded 2021
Effect of thermal processing on the bioactive compounds and color parameters of types of three sweet pepper
Scopus JCR Q3 SCI-Expanded 2021
Changes in mineral content in processed nuts, seeds, and fruits consumed as cookies
Scopus JCR Q3 SCI-Expanded 2021
Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery (Apium graveolens L) root
JCR Q3 SCI-Expanded 2021
Influence of boiling on total phenol, antioxidant activity, and
phenolic compounds of celery (Apium graveolens L) root
PROFESÖR MEHMET MUSA ÖZCAN
Detay
JCR Q3 SCI-Expanded 2021
Effect of grape varieties on bioactive properties, phenolic
composition, and mineral contents of different grape-vine
leaves
PROFESÖR MEHMET MUSA ÖZCAN
Detay
JCR Q3 SCI-Expanded 2021
Influence of refining stages on the physicochemical properties
and phytochemicals of canola oil
PROFESÖR MEHMET MUSA ÖZCAN
Detay
Scopus JCR Q3 SCI-Expanded 2021
Foam drying of aquafaba: Optimization with mixture design
Scopus JCR Q3 SCI-Expanded 2021
Fiber Enrichment of Sourdough Bread by Inulin Rich Jerusalem artichoke Powder
JCR Q3 SCI-Expanded 2021
Inhibitory effect of some spice essential oils on growth of some
gram-negative and gram-positive bacteria and a yeast
PROFESÖR MEHMET MUSA ÖZCAN
Detay
SCI-Expanded 2020
Effect of microwave and oven roasting methods on total
phenol, antioxidant activity, phenolic compounds, and fatty
acid compositions of coffee beans
PROFESÖR MEHMET MUSA ÖZCAN
Detay
SCI-Expanded 2020
Bioactive compounds, minerals, fatty acids, color, and sensoryprofile of roasted date (Phoenix dactylifera L.) seed
PROFESÖR MEHMET MUSA ÖZCAN
Detay
JCR Q3 SCI-Expanded 2020
The effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs
PROFESÖR MUSTAFA KARAKAYA · DOÇENT ALİ SAMET BABAOĞLU · ÖĞRETİM GÖREVLİSİ HATİCE BERNA POÇAN
Detay
Kurum Yayın Özeti
17.06.2684
Toplam
Yayın
Yayın
30
Akademis-
yen
yen
1
Q2
56
Q3
62
Scopus
Eşleşme
Eşleşme
2
Açık
Erişim
Erişim
2007 – 2022 yılları arasında
Hızlı Erişim
Metrikler (2025)
Q2
Best
Quartile
Quartile
0,549
SJR
79
H-Index
#10801
Rank
3,36
Atıf/Yayın
(2y)
(2y)
60,2
Ref/Yayın
1.490
Yayın
(3 Yıl)
(3 Yıl)
5.031
Atıf
(3 Yıl)
(3 Yıl)
11.731
Toplam
Kaynak
Kaynak
%42,8
Kadın
Yazar
Yazar
SDG 20
Overton 1
Dergi Bilgileri
Yayıncı
John Wiley and Sons Inc
Ülke / Bölge
United States · Northern America
Tür
journal
ISSN
01458892 · 01458892 · 01458892 · 01458892 · 01458892 · 01458892 · 01458892 · 01458892 · 01458892 · 01458892 · 01458892 · 01458892 · 01458892 · 01458892 · 01458892 · 17454549 · 17454549 · 17454549 · 17454549 · 17454549 · 17454549 · 17454549 · 17454549 · 17454549 · 17454549 · 17454549 · 17454549 · 17454549 · 17454549 · 17454549
Scimago ID
20590
Yayın Kapsam Aralıkları
1977-2025
1977-2025
1977-2025
1977-2025
1977-2025
1977-2025
1977-2025
1977-2025
1977-2025
1977-2025
1977-2025
1977-2025
1977-2025
1977-2025
1977-2026
SJR Trendi (2010–2025)
2010
2011
2012
2013
2014
2015
2016
2017
2019
2020
2021
2022
2023
2024
2025
H-Index Trendi
71
2010
71
2011
71
2012
71
2013
71
2014
71
2015
71
2016
71
2017
71
2019
71
2020
71
2021
71
2022
71
2023
71
2024
79
2025