Scopus JCR Q2 SCI-Expanded 2026
Polygon-Aware Deep Learning Framework for Meal-Level Nutrition Estimation from Food Images
Kategoriler ve SJR Quartile (son yıl: 2025)
| Kategori Adı | Quartile |
|---|---|
| Food Science | Q1 |
Kategori Quartile Tarihçesi (2010–2025)
| Kategori | 2025 | 2024 | 2023 | 2022 | 2021 | 2020 | 2019 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Food Science | Q1 | Q1 | Q1 | Q1 | Q2 | Q1 | Q2 | Q1 | Q1 | Q1 | Q1 | Q1 | Q1 | Q1 | Q1 |
Kurum Akademisyenlerinin Yayınları (19)
Dergi Listesine Dön
Scopus OA JCR Q2 SCI-Expanded 2025
The Contribution of Basil Essential Oil and Ascorbic Acid Application to the Preservation of Fresh Basil During Shelf Life
Scopus JCR Q2 SCI-Expanded 2025
Automating egg damage detection for improved quality control in the food industry using deep learning
Scopus OA JCR Q2 SCI-Expanded 2025
Using Pre-Trained Models in Ensemble Learning for Date Fruits Multiclass Classification
Scopus JCR Q2 SCI-Expanded 2025
Classification of Biscuit Quality with Deep Learning Algorithms
Scopus JCR Q2 SCI-Expanded 2025
Fast and Accurate Classification of Corn Varieties Using Deep Learning with Edge Detection Techniques
JCR Q2 SCI-Expanded 2022
Changes in antioxidant activity, phenolic compounds, fatty
acids, and mineral contents of raw, germinated, and boiled
lentil seeds
PROFESÖR MEHMET MUSA ÖZCAN
Detay
Scopus JCR Q2 SCI-Expanded 2022
Refractance Window Drying in the Production of Instant Baker's Yeast and Its Effect on the Quality Characteristics of Bread
Scopus JCR Q1 SCI-Expanded 2022
Refractance window drying in the production of instant bakers yeast and its effect on the quality characteristics of bread
Scopus JCR Q2 SCI-Expanded 2022
Refractance window drying in the production of instant bakers yeast and its effect on the quality characteristics of bread
PROFESÖR SULTAN ARSLAN TONTUL
Detay
Kurum Yayın Özeti
18.09.2614
Toplam
Yayın
Yayın
14
Akademis-
yen
yen
1
Q1
11
Q2
11
Scopus
Eşleşme
Eşleşme
3
Açık
Erişim
Erişim
2011 – 2026 yılları arasında
Web of Science (JCR)
3. tarafQ2
JCR
Quartile
Quartile
4,1
JIF
4,5
5-yıl
JIF
JIF
%62,6
Yüzde
Rank
Rank
SCIE
En İyi SıralamaFOOD SCIENCE & TECHNOLOGY
WoS DurumuActive
Erişim ModeliHybrid and Open Access Support
Kaynak: wos-journal.info (kamuya açık, Clarivate/WoS'a ait değildir)
Hızlı Erişim
Metrikler (2025)
Q1
Best
Quartile
Quartile
0,745
SJR
198
H-Index
#7618
Rank
4,20
Atıf/Yayın
(2y)
(2y)
57,1
Ref/Yayın
1.515
Yayın
(3 Yıl)
(3 Yıl)
6.819
Atıf
(3 Yıl)
(3 Yıl)
47.501
Toplam
Kaynak
Kaynak
%48,4
Kadın
Yazar
Yazar
SDG 131
Dergi Bilgileri
Yayıncı
Wiley-Blackwell
Ülke / Bölge
United States · Northern America
Tür
journal
ISSN
00221147 · 00221147 · 00221147 · 00221147 · 00221147 · 00221147 · 00221147 · 00221147 · 00221147 · 00221147 · 00221147 · 00221147 · 00221147 · 00221147 · 00221147 · 17503841 · 17503841 · 17503841 · 17503841 · 17503841 · 17503841 · 17503841 · 17503841 · 17503841 · 17503841 · 17503841 · 17503841 · 17503841 · 17503841 · 17503841
Scimago ID
20614
Yayın Kapsam Aralıkları
1936-2025
1936-2025
1936-2025
1936-2025
1936-2025
1936-2025
1936-2025
1936-2025
1936-2025
1936-2025
1936-2025
1936-2025
1936-2025
1936-2025
1936-2026
Geniş Alanlar
SJR Trendi (2010–2025)
2010
2011
2012
2013
2014
2015
2016
2017
2019
2020
2021
2022
2023
2024
2025
H-Index Trendi
189
2010
189
2011
189
2012
189
2013
189
2014
189
2015
189
2016
189
2017
189
2019
189
2020
189
2021
189
2022
189
2023
189
2024
198
2025