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Anabilim Dalı

Beslenme ve Diyetetik

📊 Üniversite genelinde 246. sırada  ·  512 Anabilim Dalı arasında
AVİD Skoru
219 / 500
Ham toplam 33 · Ort. 11,2
3
Akademisyen
46
YÖKSİS Makale
0
Scopus Makale
0 atıf
0
Scopus Atıf
Ort. 0,0/makale
0,0
Ort. H-İndeks
27
WoS Makale
175 atıf · Ort. H 3,7
0
SDG Yayını
Sürdürülebilir Kalkınma
18.09
Son Güncelleme
17:54

Üniversite Geneli Karşılaştırma 512 Anabilim Dalı arasında · 246. sıra

★ Toplam AVID
33
224 / 512
▼ %69 ort.
★ Ort. AVID
11,2
207 / 512
▼ %42 ort.
Akademisyen
3
242 / 512
▼ %42 ort.
YÖKSİS Makale
46
274 / 512
▼ %61 ort.
Scopus Makale
0
373 / 512
▼ %100 ort.
Scopus Atıf
0
337 / 512
▼ %100 ort.
Scopus H-İndeks
0,0
337 / 512
▼ %100 ort.
WoS Makale
27
163 / 512
▼ %46 ort.
WoS Atıf
175
173 / 512
▼ %72 ort.
WoS H-İndeks
3,7
180 / 512
▲ %3 ort.
SDG Yayını
0
230 / 512
▼ %100 ort.
Üstünlükler
Ortalamanın üstünde olduğunuz metrik bulunmuyor.
Gelişime Açık

Scopus Makale

Ortalama: 55,5

%-100

Scopus Atıf

Ortalama: 697,7

%-100

Scopus H-İndeks

Ortalama: 3,8

%-100

SDG Yayını

Ortalama: 2,5

%-100

WoS Atıf

Ortalama: 619,6

%-72

Toplam AVID

Ortalama: 107,8

%-69

YÖKSİS Makale

Ortalama: 117,5

%-61

WoS Makale

Ortalama: 50,2

%-46

Ort. AVID

Ortalama: 19,2

%-42

Akademisyen

Ortalama: 5,2

%-42

Sıralamada Yakın Birimler (Genel Skor Bazlı)

Sıra Birim Adı Akademisyen Scopus Mak. Scopus Atıf Scopus H WoS Mak. WoS Atıf WoS H SDG
244
 Sağlık Politikaları ve Sağlık Ekonomisi
Sağlık Yönetimi
 2 13 279 2,5 9 257 4,0 2
245
 Farmasötik Mikrobiyoloji
Temel Eczacılık Bilimleri
 1 25 173 8,0 21 160 8,0 2
246
 Beslenme ve Diyetetik Bu Birim
Beslenme Ve Diyetetik
 3 0 0 0,0 27 175 3,7 0
247
 Tohumculuk Teknolojisi
Bitkisel ve Hayvansal Üretim
 3 14 95 3,5 14 70 4,0 2
248
 Yönetim ve Organizasyon
İşletme
 3 6 142 4,0 7 127 2,5 3

Akademisyenler

# Akademisyen ★ AVİD Scopus H Scopus Mak. Scopus Atıf YÖKSİS Mak. WoS Mak.
1
NAZİK MEZİYET DİLEK
NAZİK MEZİYET DİLEK
Dr. Öğr. Üyesi
194
#605
0
0
0
20
14
133 atıf · H:6
2
GAMZE DEMİREL
GAMZE DEMİREL
Dr. Öğr. Üyesi
151
#887
0
0
0
17
12
38 atıf · H:4
3
SEYİT RAMAZAN KARADOĞAN
SEYİT RAMAZAN KARADOĞAN
Dr. Öğr. Üyesi
38
#1448
0
0
0
9
1
4 atıf · H:1

Performans Özeti

Toplam AVID 33
Ort. AVID 11,15
En Yüksek AVID 21,8
Akademisyen 3
YÖKSİS Makale 46
Scopus Makale 0
Scopus Atıf 0
Scopus Ort. Atıf/Mak. 0,00
Scopus H-İndeks 0,0
WoS Makale 27
WoS Atıf 175
WoS Ort. Atıf/Mak. 6,48
WoS H-İndeks 3,7
SDG Yayını 0

En Çok Atıf Alan Scopus Makaleleri

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Journal of Food Processing and Preservation · 2021 14 atıf
The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef
Journal of Food Processing and Preservation · 2022 14 atıf
Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat
British Poultry Science · 2023 13 atıf
Valorization of sugar beet molasses powder by microwave and ultrasound-assisted extractions of bioactive compounds: An optimization study
Journal of Food Processing and Preservation · 2022 8 atıf
Bioactive Compounds of Plantago arenaria and Their Effects on SH-SY5Y Cells: Phenolic Content and Docking Analysis
Chemistry Africa · 2024 6 atıf
Antioxidant and Preservative Effects of Epilobium angustifolium Extract in Beef Burgers Products: Physicochemical Properties, Color Stability, Lipid Oxidation, and Molecular Docking Analyses
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Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking
Food Science and Nutrition · 2025 5 atıf
Anticancer potential of Bellardia trixago quantum dots: Cytotoxic effects on various cancer cell lines
Bioorganic Chemistry · 2025 4 atıf
Flow Cytometry and Gene Expression Modulation by Euphorbia rigida Methanol Extract in A549 Lung Cancer Cells: Induction of Apoptosis Through Bax, Caspase-9, and Bcl-2 Pathways
Advanced Biology · 2025 3 atıf
The effect of circadian rhythm and cortisol levels on health nutrition attitudes, emotional eating, and anthropometric measurements in university students
Physiology and Behavior · 2026 2 atıf

En Çok Atıf Alan WoS Makaleleri

Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
MEAT SCIENCE · 2022 61 atıf
A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil
FOOD RESEARCH INTERNATIONAL · 2023 18 atıf
Effect of taro [<i>Colocasia esculenta</i> (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten-free cookie
JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2021 13 atıf
Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat
BRITISH POULTRY SCIENCE · 2023 13 atıf
The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef
JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2022 11 atıf
COMMUNITY-ACQUIRED METHICILLIN-RESISTANT <i>STAPHYLOCOCCUS AUREUS</i> AND GENOTYPES AMONG UNIVERSITY STUDENTS IN TURKEY
SOUTHEAST ASIAN JOURNAL OF TROPICAL MEDICINE AND PUBLIC HEALTH · 2014 9 atıf
Valorization of sugar beet molasses powder by microwave and ultrasound-assisted extractions of bioactive compounds: An optimization study
JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2022 7 atıf
Detection of Methicillin Resistance and Various Virulence Factors in <i>Staphylococcus aureus</i> Strains Isolated from Nasal Carriers
BALKAN MEDICAL JOURNAL · 2015 6 atıf
Bioactive Compounds of <i>Plantago arenaria</i> and Their Effects on SH-SY5Y Cells: Phenolic Content and Docking Analysis
CHEMISTRY AFRICA-A JOURNAL OF THE TUNISIAN CHEMICAL SOCIETY · 2024 5 atıf
Antioxidant and Preservative Effects of <i>Epilobium angustifolium</i> Extract in Beef Burgers Products: Physicochemical Properties, Color Stability, Lipid Oxidation, and Molecular Docking Analyses
FOOD SCIENCE & NUTRITION · 2025 5 atıf

Hızlı Erişim

Tüm Birimlere Dön Akademisyenler Yayınlar Üst Birim: Beslenme Ve Diyetetik