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Academician

AYŞE BURCU AKTAŞ

Doçent

Sivas Cumhuriyet Üniversitesi Fen Fakültesi Biyokimya Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 18 YÖKSİS 18 · OpenAlex 0 Total citations 174 h-index 7 · OpenAlex OpenAlex coverage %94 matched 17 / 18 Q1 articles 7 Scopus · WoS Q1 6 Best field rank #7,266 / 24,860 Main field · top 29.2% Co-authors 24 2 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: 17 + YÖKSİS · co-author record: 1
h-index 7 Percentile in Türkiye: 67 #332 of 1,325 at their university by h-index
i10-index
7
Total citations
174
Top 34% in Türkiye
Per article
9.7
FWCI
1.24
1.00 = world average
World top 1%
0
World top 10%
2

Most cited articles

  1. Exact renormalization group flow in an expanding Universe and screening of the cosmological constant 2013 55 citations
  2. Phenolics profile of a naturally debittering olive in comparison to regular olive varieties 2014 17 citations
  3. Determination of oxidative stability of different vegetable oils by means of middle infrared spectroscopy and DFT calculations 2023 15 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 (55 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: 6.

Citing publications Crossref 13 publications citing 18 DOI-bearing articles · 1 Türkiye-affiliated
  • 2020 3
  • 2021 4
  • 2022 2
  • 2025 2
  • 2026 2
  1. DOI 10.1016/j.foodres.2025.117936 2026
  2. DOI 10.1016/b978-0-443-33345-3.00035-3 2026
  3. DOI 10.1063/5.0280597 2025
  4. DOI 10.1007/s00894-025-06559-6 2025
  5. DOI 10.1007/s10973-022-11227-5 2022
  6. DOI 10.1007/978-981-16-5113-7_6 2022
  7. Chemometric characterization of raw olives from important Turkish table olive cultivars Cvs. using HPLC–DAD method based on their biophenolic profiles TR Şahnur Irmak et al. · Journal of Food Science and Technology · 2021
  8. DOI 10.1016/j.lwt.2021.110856 2021
  9. DOI 10.1007/s00394-021-02520-4 2021
  10. DOI 10.1016/j.tifs.2021.08.020 2021
  11. DOI 10.3389/fpls.2020.00073 2020
  12. DOI 10.3390/biom10010115 2020
  13. DOI 10.1080/10408398.2020.1793725 2020
Where does this list come from?

Extracted from the reference lists in Crossref’s public March 2026 data file; 20.3% 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 18

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

Indexes and citation percentiles

?
TR Index 2 articles
OpenAlex citation percentile
Top 1%0
Top 10%2
Avg · n 17 %67.4
Other counts

Scopus (SJR)

  • YÖKSİS rows 15

WoS (JCR)

  • YÖKSİS rows 15

Articles

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

18articles

Journals with publications

17 journals

Narrow down

Scopus (SJR)
Q17 Q27 Q31 Q40
WoS (JCR)
Q16 Q25 Q33 Q41
TR Index
2articles

Article list

  1. 2026 Redefining oxidative status analysis: combination of near-infrared spectroscopy and DFT for animal fats and oils Food Chemistry DOI 10.1016/j.foodchem.2026.149615 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.1%
  2. 2026 Non‐Targeted Metabolomics of Cold‐Pressed Virgin Olive Oils Fortified With Lyophilized Purslane (Portulaca olerace L.) During Storage European Journal of Lipid Science and Technology DOI 10.1002/ejlt.70127 YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 91.3%
  3. 2025 Purslane-Fortified Yogurt: In-Line Process Control by FT-NIR Spectroscopy and Storage Monitoring Foods DOI 10.3390/foods14122053 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.9%
  4. 2024 The optimisation of processing and storage conditions of lyophilised purslane‐fortified yoghurts by central composite design International Journal of Dairy Technology DOI 10.1111/1471-0307.13034 YÖKSİS SJR Q2 JCR Q3 OpenAlex 51.4%
  5. 2024 Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy Wiley DOI 10.1002/aocs.12801 YÖKSİS SJR Q2 JCR Q2 OpenAlex 76.4%
  6. 2024 IR spectra simulations by anharmonic DFT and CDFT-saturated and unsaturated fatty acids of Siberian sturgeon (Acipenser baerii Brandt,1869) Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2024.106776 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.6%
  7. 2023 Fourier transform infrared spectroscopy and chemometrics for chemical property prediction of chemically interesterified lipids with butterfat and vegetable oils during storage Elsevier BV DOI 10.1016/j.molstruc.2022.134503 YÖKSİS SJR Q2 JCR Q2 OpenAlex 58.2%
  8. 2023 Determination of oxidative stability of different vegetable oils by means of middle infrared spectroscopy and DFT calculations Elsevier BV DOI 10.1016/j.microc.2023.109232 YÖKSİS SJR Q1 JCR Q1 OpenAlex 81.9%
  9. 2023 Enrichment of green table olives by natural anthocyanins during fermentation Springer Science and Business Media LLC DOI 10.1007/s13197-023-05751-x YÖKSİS SJR Q2 JCR Q2 OpenAlex 58.1%
  10. 2023 Optimization of Spontaneous Fermentation Conditions of Kohlrabi by Response Surface Methodology MDPI AG DOI 10.3390/fermentation9060550 YÖKSİS SJR Q2 JCR Q2 OpenAlex 72.8%
  11. 2023 Oxidative stability of yogurts fortified with lyophilized purslane throughout storage The Journal of Raw Materials to Processed Foods DOI 10.57252/jrpfoods.2023.4 YÖKSİS
  12. 2022 SADEYAĞIN FARKLI BİTKİSEL YAĞLARLA KİMYASAL İNTERESTERİFİKASYONU Kahramanmaras Sutcu Imam University Journal of Engineering Sciences DOI 10.17780/ksujes.1109267 YÖKSİS TR Index OpenAlex 19.5%
  13. 2021 Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow–corn oil blends JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.14587 YÖKSİS SJR Q2 JCR Q3 OpenAlex 78.7%
  14. 2021 Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils Grasas y Aceites DOI 10.3989/gya.0552201 YÖKSİS SJR Q3 JCR Q4 OpenAlex 77.3%
  15. 2021 Fourier Dönüşümlü Kızılötesi Spektroskobi ile Kızartma Yağlarındaki Bazı Kimyasal Değişimlerin İncelenmesi European Journal of Science and Technology DOI 10.31590/ejosat.1040464 YÖKSİS TR Index OpenAlex 1.0%
  16. 2019 IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow LWT DOI 10.1016/j.lwt.2019.04.057 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.4%
  17. 2014 Phenolics profile of a naturally debittering olive in comparison to regular olive varieties JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI 10.1002/jsfa.6308 YÖKSİS SJR Q1 JCR Q1 OpenAlex 66.3%
  18. 2014 Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties Food Chemistry DOI 10.1016/j.foodchem.2014.03.116 YÖKSİS SJR Q1 JCR Q1 OpenAlex 67.1%

Projects 8 See all (8) →

  1. 2022 Sığır İç Yağının İnek Sütü ve Farklı Bitkisel Yağlarla İnteresterifikasyon Reaksiyonları ile Yapılandırılması Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2022-04-07 – 2023-04-06
  2. 2021 Sofralık Yeşil Zeytin Fermantasyonunda Kırmızı Pancar ve Siyah Havuç Kullanılması Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2021-05-28 – 2022-04-27
  3. 2023 Collaborative Research on Allergic Diseases Avrupa Birliği · Tamamlandı 2023-06-12 – 2024-10-26
  4. 2024 CA19145 WG1: The application of Non Destructive Spectral Sensors (NDSS) to process control and labelling within the food industry Application of Non Destructive Spectral Sensors (NDSS) to process control and shelf life monitoring of yogurt Avrupa Birliği · Tamamlandı 2024-02-05 – 2024-03-01
  5. 2023 Yoğurt Üretiminde Liyofilize Semizotu (Portulaca oleracea L.) Bitkisinin Kullanılması ve Depolama Süresince Bazı Kimyasal Değişimlerin İncelenmesi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2023-02-27 – 2023-06-14

Books 7 See all (7) →

  1. 2025 TRANSFORMATIVE INNOVATIONS DRIVEN BY RECOMBINANT DNA RESEARCH BIDGE PUBLICATIONS ISBN 978-625-372-814-4 Kitap Bölümü · Bilimsel Kitap
  2. 2025 Gıda Sistemlerinde Sürdürülebilirlik Nobel Akademik Yayıncılık ISBN 978-625-376-786-0 Kitap Bölümü · Bilimsel Kitap
  3. 2024 Current Approaches to Allergic Diseases NOVA Science Publishers Inc. ISBN 979-8-89113-624-3 Kitap Bölümü · Bilimsel Kitap
  4. 2024 Food Analogues: Emerging Methods and Challenges, Springer Nature ISBN 978-3-031-69872-9 Kitap Bölümü · Bilimsel Kitap
  5. 2023 Metabolomics and Clinical Approach NOVA Science Publishers Inc. ISBN 979-8-89113-095-1 Kitap Bölümü · Bilimsel Kitap

Proceedings 17 See all (17) →

  1. 2012 KARABURUN YARIMADASINDA YETİŞEN HURMA ZEYTİNİN BAZI KİMYASAL ÖZELLİKLERİ 11. Ulusal Gıda Kongresi
  2. 2021 Production of Structured Lipids by Chemical Interesterification of Beef Tallow with Milk and Different Oils International Conference on Design, Research and Development
  3. 2023 THE EFFECT OF DIFFERENT DRYING METHODS ON SOME CHEMICAL PROPERTIES OF COLD-PRESSED GOLDEN SESAME OILS ICONFOOD'23 INTERNATIONAL CONGRESS on FOOD RESEARCHES
  4. 2023 LIPIDOMICS FOR FOOD SCIENCE AND TECHNOLOGY 6. INTERNATIONAL PALANDOKEN SCIENTIFIC STUDIES CONGRESS
  5. 2017 MODIFICATION OF TALLOW BY CHEMICAL INTERESTERIFICATION 1st Conference of Innovations in Food Science and Technology

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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
24
With an akaturk profile
9
Turkish institutions
2
Co-authored works
%94

Academic co-authors 9

  1. FATMA BANU ÖZEN Profesör · İzmir Yüksek Teknoloji Enstitüsü 5
  2. SAVAŞ KAYA Profesör · Sivas Cumhuriyet Üniversitesi same university 3
  3. E. FİGEN TOKATLI Profesör · İzmir Yüksek Teknoloji Enstitüsü 2
  4. TANER DAŞTAN Doçent · Sivas Cumhuriyet Üniversitesi same university 2
  5. İLKNUR ŞEN Öğretim Görevlisi (uygulamalı Birim) · İzmir Yüksek Teknoloji Enstitüsü 2
  6. ALİ GÜNLÜ Profesör · Muğla Sıtkı Koçman Üniversitesi 1
  7. ERTAN ERCAN Profesör · Muğla Sıtkı Koçman Üniversitesi 1
  8. HATİCE AYBÜKE KARAOĞLAN Doktor Öğretim Üyesi · Sivas Cumhuriyet Üniversitesi same university 1
  9. SALİH GÖRGÜN Profesör · Sivas Cumhuriyet Üniversitesi same university 1

National collaboration 2 institutions

Within own university4 joint works · Sivas Cumhuriyet Üniversitesi

  1. İzmir Yüksek Teknoloji Enstitüsü 5 works · 3 academics
  2. Muğla Sıtkı Koçman Üniversitesi 1 works · 2 academics

Other co-authors (incl. international) 15

Cristina Alamprese 4Büşra Nur Okçu 3Konstantin P. Katin 3Aleyna Öner PoyrazBilge Başak BayramBirsu SatkınClaudia PicozziDeniz YamanDilber KayaDimitros FessasFatma Aycan YiğitGAMZE NUR TEMURMelda Melihat ErdalSilvia GrassiZelal Ardıç

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.