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Academician

BAYRAM KÖSTEKLİ

Doktor Öğretim Üyesi

Sinop Üniversitesi Su Ürünleri Fakültesi Su Ürünleri Avlama Ve İşleme Teknolojisi Bölümü

Research topics OpenAlex
  1. Ana Dal Ziraat ve Orman ve Su Ürünleri Temel Alanı
  2. Yan Dal Su Ürünleri
Keywords YÖKSİS
Articles 35 YÖKSİS 35 · OpenAlex 0 Total citations 139 h-index 7 · OpenAlex OpenAlex coverage %83 matched 29 / 35 Q1 articles 9 Scopus · WoS Q1 4 Best field rank #1,150 / 4,833 Main field · top 23.8% Co-authors 28 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: 2
h-index 7 Percentile in Türkiye: 72 #68 of 533 at their university by h-index
i10-index
7
Total citations
139
Top 32% in Türkiye
Per article
4.5
FWCI
0.87
1.00 = world average
World top 1%
0
World top 10%
1

Most cited articles

  1. Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage 2019 17 citations
  2. Differences on Lipid Quality Index and Amino Acid Profiles of European Anchovy Caught from Different Area in Turkey 2019 14 citations
  3. The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum) 2022 13 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. 2 articles (6 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: 7.

Citing publications Crossref 19 publications citing 30 DOI-bearing articles · 10 Türkiye-affiliated
  • 2020 3
  • 2021 7
  • 2022 5
  • 2025 2
  • 2026 2
  1. DOI 10.1016/b978-0-443-33488-7.00011-4 2026
  2. DOI 10.1016/j.jfoodeng.2025.112890 2026
  3. DOĞAL RENKLENDİRİCİLER İLE ZENGİNLEŞTİRİLMİŞ ÇİPURA (Sparus aurata L., 1758) BALIĞI ETİNİN DUYUSAL, FİZİKSEL ÖZELLİKLERİ İLE BAZI BESİN KOMPOZİSYONLARININ ARAŞTIRILMASI TR Bengünur Çorapcı et al. · Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi · 2025
  4. DOI 10.36038/2307-3497-2025-200-158-168 2025
  5. The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum) TR Can Okan Altan et al. · International Journal of Gastronomy and Food Science · 2022
  6. The effect of migration on fatty acid, amino acid, and proximate compositions of the Black Sea anchovy (Engraulis encrasicolus, Linne 1758) from Turkey, Georgia, and Abkhazia TR Özen Yusuf Öğretmen · Journal of Food Composition and Analysis · 2022
  7. DOI 10.1016/j.ifset.2022.102950 2022
  8. DOI 10.1016/j.fufo.2022.100126 2022
  9. DOI 10.1093/fqsafe/fyac005 2022
  10. Effect of alternate feeding with fish oil‐ and peanut oil‐based diets on the growth and fatty acid compositions of European seabass fingerlings ( Dicentrarchus labrax ) in the recirculated systems TR Seval Dernekbaşı et al. · Aquaculture Research · 2021
  11. Effects of total replacement of dietary fish oil by vegetable oils on growth performance, nutritional quality and fatty acid profiles of rainbow trout (Oncorhynchus mykiss) at optimum and high temperature conditions TR Seval Dernekbaşı et al. · Ege Journal of Fisheries and Aquatic Sciences · 2021
  12. Physicochemical Composition and Selected Quality Characteristics of the New Product: Ready to Eat Shrimp TR Asiye Eyuboğlu et al. · Acta Aquatica Turcica · 2021 · cites 2 articles of this academic
  13. Effect of Partial Replacement of NaCl with KCl on Quality of Marinated Anchovies TR Ahmet Faruk Yeşilsu et al. · Journal of Aquatic Food Product Technology · 2021
  14. Effect of treatment with sunflower oil and in combination with pomegranate and plum sauce on the chemical, microbiological and sensory properties of marinated Carp fillets (Cyprinus carpio) TR Fatih Korkmaz et al. · Ciência Rural · 2021
  15. DOI 10.3389/fphar.2021.653993 2021
  16. DOI 10.1016/j.aquaculture.2021.736808 2021
  17. The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758) TR Bengünur Çorapcı et al. · Journal of Food Processing and Preservation · 2020
  18. The effect of different application methods of sumac ( Rhus coriaria ) and tarragon ( Artemisia dracunculus ) on nutritional composition, fatty acids and TBARS values of marinated sea bream ( Sparus aurata L., 1758) TR Bengünur Çorapci et al. · Journal of Food Processing and Preservation · 2020
  19. DOI 10.1016/j.tifs.2020.03.037 2020
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 1

Works 35

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

Indexes and citation percentiles

?
TR Index 6 articles
OpenAlex citation percentile
Top 1%0
Top 10%1
Avg · n 29 %66.3
Other counts

Scopus (SJR)

  • YÖKSİS rows 24

WoS (JCR)

  • YÖKSİS rows 27

Articles

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

35articles

Journals with publications

26 journals

Narrow down

Scopus (SJR)
Q19 Q27 Q36 Q42
WoS (JCR)
Q14 Q27 Q35 Q411
TR Index
6articles

Article list

  1. 2026 Depth and season‐related variability in fatty acid composition and lipid nutritional quality indices of farmed Mytilus galloprovincialis Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.70772 YÖKSİS SJR Q1 JCR Q1 OpenAlex 56.9%
  2. 2026 The Sensory, Chemical and Microbiological Quality of Sous‐Vide Cooked Sea Bass (Dicentrarchus labrax Linneaus, 1758) With Liquid Smoke Flavor Food Science & Nutrition DOI 10.1002/fsn3.72184 YÖKSİS SJR Q1 JCR Q2 OpenAlex 78.8%
  3. 2026 A Preliminary Study on the Development of Turkish Salmon Lakerda: Changes in Physicochemical Quality During Processing and a Sensory Comparison with Bonito Lakerda Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2026.2734460 YÖKSİS SJR Q3 JCR Q4 OpenAlex 85.6%
  4. 2026 Comprehensive control of quality deterioration and shelf-life extension in sous-vide mussels using a nanoemulsion–liquid smoke hurdle approach RSC Advances DOI 10.1039/d6ra07474j YÖKSİS SJR Q1 JCR Q2
  5. 2026 Region-Specific Spoilage Dynamics in Rainbow Trout Fillets: A Dual Approach Integrating Intelligent Label Response and Sensory Evaluation Food and Bioprocess Technology DOI 10.1007/s11947-025-04182-0 YÖKSİS SJR Q1 JCR Q1 OpenAlex 1.8%
  6. 2025 Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at + 4 ± 2 °C Journal of Food Science and Technology DOI 10.1007/s13197-025-06352-6 YÖKSİS SJR Q2 JCR Q2 OpenAlex 75.5%
  7. 2025 Effect of Lemon Oil Nanoemulsion and Heat Treatment on Physical Properties and Lipid Quality Parameters of Fish Meat During Storage European Journal of Lipid Science and Technology DOI 10.1002/ejlt.70055 YÖKSİS SJR Q2 JCR Q3 OpenAlex 65.3%
  8. 2025 Innovative Versus Traditional Cooking Methods: Impacts on the Nutritional Profile of Large Rainbow Trout (Oncorhynchus mykiss) Cultured in the Black Sea, Türkiye Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2025.108273 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.5%
  9. 2025 Nutritional Value of Smoke Flavored Marinades From Turkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage Food Science & Nutrition DOI 10.1002/fsn3.70444 YÖKSİS SJR Q1 JCR Q2 OpenAlex 63.3%
  10. 2025 Site Properties For Snail Farming: The Role of Environmental Factors and Soil Profiles in Cornu Aspersum Mineral Content Environmental Monitoring and Assessment DOI 10.1007/s10661-024-13449-6 YÖKSİS SJR Q2 JCR Q3 OpenAlex 13.3%
  11. 2025 Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss) Journal of Culinary Science & Technology DOI 10.1080/15428052.2024.2373767 YÖKSİS SJR Q3 JCR Q4 OpenAlex 75.5%
  12. 2024 Enhancing the Quality of Ready‐to‐Eat Trout Burger Patties: Investigating the Combination of Modified Atmosphere Packaging and Microbial Transglutaminase Enzyme Food Science & Nutrition DOI 10.1002/fsn3.4495 YÖKSİS SJR Q1 JCR Q2 OpenAlex 67.3%
  13. 2024 A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative Study Food and Bioprocess Technology DOI 10.1007/s11947-024-03363-7 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.6%
  14. 2024 Correlation Between Texture Profile Analysis and Colour Characteristics of Fish: Case study: Black Sea Large Rainbow Trout and Norwegian Salmon Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology DOI 10.15835/buasvmcn-fst:2024.0023 YÖKSİS JCR Q4 OpenAlex 68.7%
  15. 2024 Potential Contribution of Farmed Fishes to The Recommended Nutrient Intakes (RNIs): A Case Study of Farmed Atlantic Salmon (S. salar) and Different Origin Large Rainbow Trout (O. mykiss) Karadeniz Fen Bilimleri Dergisi DOI 10.31466/kfbd.1317839 YÖKSİS TR Index OpenAlex 82.2%
  16. 2023 Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs’ quality Journal of the Hellenic Veterinary Medical Society DOI 10.12681/jhvms.30845 YÖKSİS SJR Q3 JCR Q4 OpenAlex 73.4%
  17. 2023 The Effect of Microbial Transglutaminase (MTGase) Enzyme on Physical, Sensorial and Nutritional Properties of Atlantic Salmon (Salmo salar Linnaeus, 1758) Meatballs Journal of Agricultural Faculty of Gaziosmanpasa University DOI 10.55507/gopzfd.1219841 YÖKSİS TR Index OpenAlex 76.0%
  18. 2022 The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum) International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2022.100490 YÖKSİS SJR Q1 JCR Q2 OpenAlex 77.0%
  19. 2022 Preliminary Investigation of The Nutritional Composition of Two Commercial Fish Species: Rainbow Trout (Oncorhynchus mykiss) and Atlantic Salmon (Salmo salar) Journal of the Hellenic Veterinary Medical Society DOI 10.12681/jhvms.27821 YÖKSİS SJR Q3 JCR Q4 OpenAlex top 10% OpenAlex 91.8%
  20. 2022 Orta Karadeniz Bölgesinde Satılan Türk Somonu ile Atlantik Somonunun Besin İçeriği ve Yağ Asidi Kompozisyonu Yönünden Karşılaştırılması Akademik Et ve Süt Kurumu Dergisi DOI https://dergipark.org.tr/tr/download/article-file/2228372 YÖKSİS

Projects 15 See all (15) →

  1. 2025 Çevre Dostu Akıllı Ambalaj Çözümleri: Mor Soğan Kabuğu Boyası Bazlı Biyobozunur Akıllı Etiketlerin Balık Ürünlerinde Tazelik Takibinde Kullanımı ve Duyusal Analiz ile Etkinliğinin Değerlendirilmesi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2025-11-03 – 2026-11-02
  2. 2024 Sous-vide teknolojisi ile nanoemülsiyon ve sıvı duman kombinasyonunun midye (Mytilus galloprovincialis Lamarck 1819) kalitesi üzerine etkisinin araştırılması Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2024-12-06 – 2025-12-05
  3. 2025 Palamut Atıkları Hidrolizatı İçeren Glaze Çözeltisinin Balık eti Lipit Stabilitesi ve Et Kalitesi Üzerine Etkisinin Belirlenmesi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2025-04-29
  4. 2023 Mor Soğan (Allium cepa L.) Kabuğu Kullanılarak Geliştirilen Ph Duyarlı Akıllı Etiketin Soğuk Muhafaza Koşullarında Depolanan Gökkuşağı Alabalığı (Oncorhynchus mykiss) Kalitesinin Tespitinde Kullanımının Araştırılması Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2023-07-04 – 2024-09-12
  5. 2025 Türkiye'de Yetişen ve Sıklıkla Kullanılan Baharatlardan Hidrotermal Yöntemle Nanopartikül (NP) Sentezi ve Büyük Gökkuşağı Alabalığına NP Uygulanmasının Tüketici Kabul Edilebilirliği Yönünden Araştırılması Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2025-07-23 – 2026-07-22

Books 1

  1. 2024 Güncel Su Ürünleri Çalışmaları Bidge Yayınları ISBN 978-625-372-336-1 Kitap Bölümü · Bilimsel Kitap

Proceedings 19 See all (19) →

  1. 2025 Kombine İşleme (Sıvı Dumanlama ve Sous Vide) Tekniklerinin Levrek Balığı Raf Ömrü Üzerine Etkisi 23. Ulusal Su Ürünleri Sempozyumu
  2. 2015 Hamsi balığının (Engraulis encrasicolus L. 1758) marinasyon esnasındaki bazı fizikokimyasal değisimlerinin belirlenmesi. İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi
  3. 2015 Esansiyel Yağ İlaveli Hamsı (Engraulis Encrasicolus Linnaeus, 1758) Marinatında Ransidite ile Organoleptik Parametreler Arasındaki Etkileşimler İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi
  4. 2014 Determination of the shelf life of fish sausages made from rainbow trout (Oncorhynchus mykiss Walbaum 1792). International Symposium on Fisheries and Aquatic Sciences (FABA 2014)
  5. 2017 Comparison of nutrient content of rainbow trout (Oncorhynchus mykiss, Walbaum 1792) stored in deep freeze after hot smoking process. 1th International Water Congress, 4. Ulusal Su Kongresi.

Patents 1

  1. — TÜRK SOMONU YUMURTASI ÖZÜ TR 2019 21477 B

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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
28
With an akaturk profile
14
Turkish institutions
4
Co-authored works
%100

Academic co-authors 14

  1. DEMET KOCATEPE Profesör · Sinop Üniversitesi same university 25
  2. CAN OKAN ALTAN Doçent · Sinop Üniversitesi same university 21
  3. BENGÜNUR ÇORAPCI Doçent · Sinop Üniversitesi same university 19
  4. HÜLYA TURAN Profesör · Sinop Üniversitesi same university 18
  5. İRFAN KESKİN Öğretim Görevlisi · Sinop Üniversitesi same university 16
  6. MEHMET EMİN ERDEM Profesör · Sinop Üniversitesi same university 9
  7. YALÇIN KAYA Profesör · Sinop Üniversitesi same university 4
  8. MERYEM YEŞİM ÇELİK Profesör · Sinop Üniversitesi same university 3
  9. GÜLGÜN FATMA ŞENGÖR Profesör · İstanbul Üniversitesi 2
  10. GÜLŞEN UZUN GÖREN Doçent · Sinop Üniversitesi same university 2
Show all (14)
  1. MEHMET SEDAT İPAR Doçent · Eskişehir Osmangazi Üniversitesi 2
  2. ZAFER CEYLAN Profesör · Bartın Üniversitesi 2
  3. NİLGÜN GÜNERİ Profesör · Sinop Üniversitesi same university 1
  4. SANİYE TÜRK ÇULHA Doçent · İzmir Katip Çelebi Üniversitesi 1

National collaboration 4 institutions

Within own university35 joint works · Sinop Üniversitesi

  1. Bartın Üniversitesi 2 works · 1 academics
  2. Eskişehir Osmangazi Üniversitesi 2 works · 1 academics
  3. İstanbul Üniversitesi 2 works · 1 academics
  4. İzmir Katip Çelebi Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 14

ASİYE EYUBOĞLU 6Rukiye KÖKLÜ 4Asuman Ceylan 3Canan Candan 3Sonay BAŞKAN 2Alihan BülbülBeyza DündarCansel KALEMCİFATİH YAVUZMehmet Bedrettin DUMANMümin Metahan KılıçNURİ TUNÇTAŞTuğde Nur TANZeynep Hasançavuşoğlu

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.