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Academician

MAHİR TURHAN

Profesör

Mersin Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 39 YÖKSİS 39 · OpenAlex 0 Total citations 1,399 h-index 14 · OpenAlex OpenAlex coverage %74 matched 29 / 39 Q1 articles 17 Scopus · WoS Q1 13 Best field rank #2,250 / 24,860 Main field · top 9.1% Co-authors 52 4 Turkish institutions

Citation impact

Citation counts of the articles matched in OpenAlex, citing publications from Crossref and the Stanford/Elsevier list. Sources are shown separately and never added up.

OpenAlex YÖKSİS articles matched in OpenAlex: 29 + YÖKSİS · co-author record: 1
h-index 14 Percentile in Türkiye: 92 #76 of 1,208 at their university by h-index
i10-index
17
Total citations
1,399
Top 3.0% in Türkiye
Per article
46.6
FWCI
1.49
1.00 = world average
World top 1%
0
World top 10%
5

Most cited articles

  1. Selected properties of pH-sensitive, biodegradable chitosan\u2013poly(vinyl alcohol) hydrogel 2004 world top 10% 423 citations
  2. Application of Peleg model to study water absorption in chickpea during soaking 2002 world top 10% 300 citations
  3. Air-drying behavior of Dwarf Cavendish and Gros Michel banana slices 2003 world top 10% 156 citations
How is this computed?

h-index and citations are computed from the citation counts of this academic’s YÖKSİS articles matched in OpenAlex (not Google Scholar, WoS or Scopus). Unmatched articles are not included. 1 articles (7 citations) tagged with this academic’s YÖK author id in co-authors’ YÖKSİS records count only towards citations, h-index and i10; article counts, percentiles and rankings use their own YÖKSİS list. h-index on the OpenAlex author profile: 1.

Citing publications Crossref 177 publications citing 30 DOI-bearing articles · 15 Türkiye-affiliated
  • 2000 1
  • 2019 26
  • 2020 73
  • 2021 53
  • 2022 15
  • 2025 4
  • 2026 5
  1. DOI 10.1016/j.ifset.2025.104354 2026
  2. DOI 10.1039/d5fo03653d 2026
  3. DOI 10.3168/jdsc.2025-0879 2026
  4. DOI 10.1016/j.radphyschem.2025.113548 2026
  5. DOI 10.1016/j.jfoodeng.2025.112860 2026
  6. Rehydration Kinetics and Changes in Size, Colour and Textural Properties of Sun-Dried Broad Beans (Vicia faba L.) TR Serap Kayişoğlu · International Journal of Agriculture Environment and Food Sciences · 2025
  7. Physicochemical properties of fifteen flower honey samples from five districts in Türkiye TR Osman Ucuncu et al. · Scientific Reports · 2025
  8. DOI 10.3390/foods14223904 2025
  9. DOI 10.1007/s44187-025-00667-1 2025
  10. Hot air‐assisted radio frequency drying of apricots: Mathematical modeling study for process design TR Huseyin Topcam et al. · Journal of Food Science · 2022
  11. DOI 10.1016/j.idairyj.2022.105346 2022
  12. DOI 10.1016/b978-0-12-820352-1.00054-7 2022
  13. DOI 10.1002/mabi.202100286 2022
  14. DOI 10.1016/j.matpr.2022.01.294 2022
  15. DOI 10.1007/s00289-022-04164-8 2022
  16. DOI 10.1016/j.jfoodeng.2021.110891 2022 · cites 2 articles of this academic
  17. DOI 10.1016/j.chemosphere.2021.131520 2022
  18. DOI 10.1111/jfpe.13964 2022
  19. DOI 10.1590/fst.24320 2022 · cites 4 articles of this academic
  20. DOI 10.1016/j.ijbiomac.2022.01.047 2022
  21. DOI 10.1016/j.foodhyd.2022.107631 2022
  22. DOI 10.1155/2022/4482114 2022
  23. DOI 10.3390/foods11010112 2022
  24. DOI 10.1002/mabi.202100477 2022
  25. Moisture diffusivity, hardness, gelatinization temperature, and thermodynamic properties of ultrasound assisted soaking process of cowpea TR Ali Yıldırım · Journal of Food Process Engineering · 2021 · cites 3 articles of this academic
  26. Design and an instantaneous experimental analysis of photovoltaic‐assisted heat pump dryer for agricultural applications using banana chips TR Demet Candan et al. · Journal of Food Process Engineering · 2021
  27. Infrared Drying Kinetics and Color Qualities of Organic and Conventional Sweet Red Peppers TR Aysel ARSLAN et al. · Tekirdağ Ziraat Fakültesi Dergisi · 2021
  28. Modelling Processes and Products in the Cereal Chain TR Otilia Carvalho et al. · Foods · 2021 · cites 2 articles of this academic
  29. DOI 10.1007/978-981-33-4795-3_56 2021
  30. DOI 10.1007/s00231-021-03036-7 2021 · cites 4 articles of this academic

Showing the 30 most recent.

Where does this list come from?

Extracted from the reference lists in Crossref’s public March 2026 data file; 18.4% of the file has been processed, so the list may be incomplete. Crossref citations are never added to or compared with the OpenAlex citation counts; the two sources have different coverage.

Field ranking

Position in the main-field, side-field and keyword cohorts by YÖKSİS article score; each card opens that ranking.

YÖKSİS ?
Keyword rankings 3

Works 39

YÖKSİS and OpenAlex records: index distribution, journals published in, a filterable article list and the other output types.

Indexes and citation percentiles

?
TR Index 0 articles
OpenAlex citation percentile
Top 1%0
Top 10%5
Avg · n 29 %63.1
Other counts

Scopus (SJR)

  • YÖKSİS rows 30

WoS (JCR)

  • YÖKSİS rows 32

Articles

Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.

39articles

Journals with publications

19 journals

Narrow down

Scopus (SJR)
Q117 Q211 Q32 Q40
WoS (JCR)
Q113 Q27 Q38 Q44
TR Index
0articles

Article list

  1. 2026 Gluten contamination in manufactured gluten-free foods in Turkey: a five-year follow-up study Food Additives & Contaminants: Part A DOI 10.1080/19440049.2025.2599412 YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 92.4%
  2. 2025 Gluten contamination in oat varieties and gluten-free oat-only products from them Food Science and Technology DOI 10.5327/fst.00490 YÖKSİS SJR Q2 JCR Q3 OpenAlex 85.3%
  3. 2024 Preliminary Study On Potential Antimicrobial Activity Of Honey From Egricayir Plateau, Turkey Journal of Apicultural Science DOI 10.2478/jas-2024-0014 YÖKSİS SJR Q3 JCR Q3 OpenAlex 13.9%
  4. 2024 Against the Grain: Consumer’s Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food Retail Foods DOI 10.3390/foods13193152 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 97.1%
  5. 2022 Static water vapor sorption properties of honey Journal of Apicultural Science DOI 10.2478/JAS-2022-0010 YÖKSİS OpenAlex 59.8%
  6. 2020 Gluten-free food issues in Turkey Food Science and Technology DOI 10.1590/fst.07819 YÖKSİS SJR Q2 JCR Q4 OpenAlex 53.9%
  7. 2020 Gluten contamination in manufactured gluten-free foods in Turkey Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure Risk Assessment YÖKSİS SJR Q2 JCR Q2
  8. 2020 Potential ways for gluten contamination of gluten-free grain and gluten-free foods: the buckwheat case Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure Risk Assessment DOI https://www.tandfonline.com/doi/full/10.1080/19440049.2020.1787529 YÖKSİS SJR Q2 JCR Q2
  9. 2019 Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters Asian Food Science Journal DOI 10.9734/AFSJ/2019/v13i330111 YÖKSİS OpenAlex 17.6%
  10. 2018 Correlation between water activity and moisture content of Turkish flower and pine honeys Food Science and Technology DOI 10.1590/1678-457X.31716 YÖKSİS SJR Q2 JCR Q3 OpenAlex 74.3%
  11. 2016 Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking International Agrophysics DOI 10.1515/intag-2015-0074 YÖKSİS SJR Q2 JCR Q2 OpenAlex 60.7%
  12. 2014 Kinetics of k casein chymosin hydrolysis MILCHWISSENSCHAFT YÖKSİS SJR Q3 JCR Q4
  13. 2011 SOLID LOSS DURING WATER ABSORPTION OF CHICKPEA (CICER ARIETINUM L.) Journal of Food Process Engineering DOI 10.1111/j.1745-4530.2009.00409.x YÖKSİS SJR Q2 JCR Q3 OpenAlex 19.9%
  14. 2006 A potential method for determining in situ gelatinization temperature of starch using initial water transfer rate in whole cereals Journal of Food Engineering DOI 10.1016/j.jfoodeng.2005.05.042 YÖKSİS SJR Q1 JCR Q1 OpenAlex 15.8%
  15. 2006 Analysis of dimensional ratios of regular geometries for infinite geometry assumptions in conduction heat transfer problems Journal of Food Engineering DOI 10.1016/j.jfoodeng.2005.08.008 YÖKSİS SJR Q1 JCR Q1 OpenAlex 9.1%
  16. 2005 The Effects of Protein Rich Fraction and Defatting on Pasting Behavior of Chickpea Starch Starch - Stärke DOI 10.1002/star.200500397 YÖKSİS SJR Q1 JCR Q3 OpenAlex 73.1%
  17. 2005 Short Communication: Comparison of Covered and Uncovered Schreiber Test for Cheese Meltability Evaluation Journal of Dairy Science DOI 10.3168/jds.S0022-0302(05)72751-X YÖKSİS SJR Q1 JCR Q1 OpenAlex 73.6%
  18. 2004 Errors based on location and volume average changes in infinite geometry assumptions in heat and mass transfer processes Journal of Food Engineering DOI 10.1016/j.jfoodeng.2003.09.033 YÖKSİS SJR Q1 JCR Q1 OpenAlex 76.7%
  19. 2004 Selected properties of pH-sensitive, biodegradable chitosan\u2013poly(vinyl alcohol) hydrogel Polymer International DOI 10.1002/pi.1461 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 96.9%
  20. 2004 Abrupt changes in the rates of processes occurring during hydrothermal treatment of whole starchy foods around the gelatinization temperature––a review of the literature Journal of Food Engineering DOI 10.1016/S0260-8774(03)00252-8 YÖKSİS SJR Q1 JCR Q1 OpenAlex 79.2%

Projects 1

  1. 2017 TÜRKİYE GLUTENSİZ ÜRÜNLERİNDE FİYAT VE GLUTEN ARAŞTIRMASI MERSİN ÜNİVERSİTESİ Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2017-07-01 – 2020-11-23

Books 3

  1. 2021 Engineering Principles of Unit Operations in Food Processing Elsevier ISBN 9780128184738 Kitap Bölümü · Bilimsel Kitap
  2. 2021 Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine Springer ISBN 978-3-030-69227-8 Kitap Bölümü · Bilimsel Kitap
  3. 2008 Optimization in Food Engineering CRC Kitap Bölümü · Bilimsel Kitap

Proceedings 9 See all (9) →

  1. 2017 Evaluation of a novel gluten-free pasta. 16th European Young Cereal Scientists and Technologists Workshop
  2. 2017 Toward Wheat Products with Degraded Gluten. 16th European Young Cereal Scientists and Technologists Workshop
  3. 2017 Sebze Köfte 5. UluslararasıGıda Ar-Ge Proje Pazarı
  4. 2016 Chickpea Quality Processing and Utilization An Overview 15th International Cereal and Bread Congress
  5. 2016 Spreadable Olive Oil SOO 4th International ISEKI - Food Conference

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Collaboration network

From the author lists of YÖKSİS publication records. Duplicate records of a work count once; institutions are co-authors’ current YÖKSİS affiliations.

Co-authors
52
With an akaturk profile
6
Turkish institutions
4
Co-authored works
%97

Academic co-authors 6

  1. SEDAT SAYAR Profesör · Mersin Üniversitesi same university 7
  2. HAMİT KÖKSEL Profesör · İstinye Üniversitesi 4
  3. FERRUH ERDOĞDU Profesör · Ankara Üniversitesi 3
  4. KAMİLE NAZAN TURHAN Profesör · İzmir Ekonomi Üniversitesi 3
  5. AYLİN ALTAN METE Profesör · Mersin Üniversitesi same university 1
  6. BİLGE ULUTAŞ Öğretim Görevlisi (uygulamalı Birim) · Artvin Çoruh Üniversitesi 1

National collaboration 4 institutions

Within own university8 joint works · Mersin Üniversitesi

  1. İstinye Üniversitesi 4 works · 1 academics
  2. Ankara Üniversitesi 3 works · 1 academics
  3. İzmir Ekonomi Üniversitesi 3 works · 1 academics
  4. Artvin Çoruh Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 46

GULER ATASOY 5GUNASEKARAN SUNDARAM 5Gunasekararn Sundararm 3MEHMET MUTLU 3ÖZGE KURT GÖKHİSAR 3PANKAJ VADGAMA 2SEVIM SAGOL 2Amalia ScannellBeatriz UrbanoDesai Ali MohammedDevlet DemirelDominika GuzekDominika Gła˛bskaEirini BathrellouElena HadjimbeiFrank VriesekoopGONUL GENCERHABİP TOKBAŞHACI İBRAHİM EKİZHoa Le VietHussein HassanIREM ERDEMKÜBRA ARSLANLANSAM BUDDHILUISAN DIAGOLilian OsselMURAT BALABANMUSTAFA OZILGENMaya BassilMeike RombachMeropi KontogianniOymael BerrinPhilippe MongondryPuja RauniyarSEHER SERİN KARAYİYENSanna ArnalaSirasit LaophetsakunchaiSophie van den BergStavroula ChrysostomouSundaram Gunasekararn

Show all (46)

TURHAN KAHRAMANTeresa BrizVilma XhakollariWang TaoWim de KoningŞahbaz Ferhunde

Authors without an akaturk profile (international researchers, retired or former academics, students, clinicians) are grouped by name spelling; short forms such as “Gulluce M.” join the single full name they match.