Journal of Food Processing and Preservation — AVİD

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SJR Q2 journal 2025 verisi

Journal of Food Processing and Preservation

United States · Northern America SJR 0,549 H-Index 79 Rank #10801

86 kurum yayını (2007 – 2025) 31 akademisyen 1 × Q1+Q2 64 Scopus'ta

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 (86)

Dergi Listesine Dön

Tümü 2025 (1) 2022 (26) 2021 (30) 2020 (7) 2019 (10) 2018 (6) 2017 (3) 2015 (2) 2007 (1)

Scopus JCR Q3 SCI-Expanded 2021

Fiber Enrichment of Sourdough Bread by Inulin Rich Jerusalem artichoke Powder

DOÇENT HÜMEYRA ÇETİN BABAOĞLU 21 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

Antibacterial and antioxidant activity of peach leaf extract prepared by air and microwave drying

PROFESÖR CEMALETTİN SARIÇOBAN 3 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red-skinned onion slices

DOÇENT NURHAN USLU 30 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

Effect of grape varieties on bioactive properties, phenolic composition, and mineral contents of different grape-vine leaves

DOÇENT NURHAN USLU 21 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery (Apium graveolens L) root

DOÇENT NURHAN USLU 15 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

Effect of cold press and Soxhlet extraction systems on total carotenoid, antioxidant activity values and phytochemicals in caper (Capparis ovata var herbacea) seed oils

DOÇENT NURHAN USLU 14 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

The effects of different roasting temperatures and times on some physicochemical properties and phenolic compounds in sesame seeds

DOÇENT NURHAN USLU 22 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

Physicochemical properties, fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars

DOÇENT NURHAN USLU 24 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

Effect of thermal processing on the bioactive compounds and color parameters of types of three sweet pepper

DOÇENT NURHAN USLU 16 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

A comparative study of bioactive compounds, antioxidant activity and phenolic compounds of melon (Cucumis melo L.) slices dehydrated by oven, microwave and infrared systems

DOÇENT NURHAN USLU 22 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (Myrtus communis L.) fruits

DOÇENT NURHAN USLU 15 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine (Lupinus albus L.) flour formulations

DOÇENT NURHAN USLU 16 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

The effect of different solvent concentrations on total phenol, antioxidant activity values, and phenolic compounds of pomelo (Citrus grandis L. Osbeck) fruits

DOÇENT NURHAN USLU 7 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

Changes in mineral content in processed nuts, seeds, and fruits consumed as cookies

ÖĞRETİM GÖREVLİSİ NESİM DURSUN 2 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

Antioxidant efficiency of citrus peels on oxidative stability during repetitive deep-fat frying: Evaluation with EPR and conventional methods

DOKTOR ÖĞRETİM ÜYESİ MAHMUT ÖZGÜR SEZER · PROFESÖR ÜLKÜ AKPINAR 8 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

Changes in mineral content in processed nuts, seeds, and fruits consumed as cookies

DOKTOR ÖĞRETİM ÜYESİ FATMA GÖKMEN YILMAZ 2 Scopus atıf DOI Detay

Scopus JCR Q3 SCI-Expanded 2021

Foam drying of aquafaba: Optimization with mixture design

DOKTOR ÖĞRETİM ÜYESİ MİNE ASLAN 28 Scopus atıf DOI Detay

Scopus SCI-Expanded 2020

Physicochemical properties, fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars

DOKTOR ÖĞRETİM ÜYESİ FATMA GÖKMEN YILMAZ 24 Scopus atıf DOI 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

Scopus JCR Q3 SCI-Expanded 2020

Influence of grape variety on bioactive compounds, antioxidant activity, and phenolic compounds of some grape seeds grown in Turkey

DOÇENT NURHAN USLU 10 Scopus atıf DOI Detay

Kurum Yayın Özeti

19.09.26

86

Toplam
Yayın

31

Akademis-
yen

1

Q2

58

Q3

64

Scopus
Eşleşme

3

Açık
Erişim

2007 – 2025 yılları arasında

Hızlı Erişim

Scimago'da Görüntüle Dergi Listesine Dön

Metrikler (2025)

Q2

Best
Quartile

0,549

SJR

79

H-Index

#10801

Rank

3,36

Atıf/Yayın
(2y)

60,2

Ref/Yayın

1.490

Yayın
(3 Yıl)

5.031

Atıf
(3 Yıl)

11.731

Toplam
Kaynak

%42,8

Kadın
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

Geniş Alanlar

Agricultural and Biological Sciences Chemical Engineering Chemistry

SJR Trendi (2010–2025)

2010
SJR 0,399 · Q2

2011
SJR 0,378 · Q2

2012
SJR 0,413 · Q2

2013
SJR 0,428 · Q2

2014
SJR 0,472 · Q2

2015
SJR 0,386 · Q2

2016
SJR 0,402 · Q2

2017
SJR 0,499 · Q2

2019
SJR 0,465 · Q2

2020
SJR 0,511 · Q2

2021
SJR 0,472 · Q2

2022
SJR 0,494 · Q2

2023
SJR 0,508 · Q2

2024
SJR 0,573 · Q2

2025
SJR 0,549 · Q2

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