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Academician

GÖRKEM ÖZÜLKÜ

Doçent

Yıldız Teknik Üniversitesi Kimya-Metalurji Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 32 YÖKSİS 32 · OpenAlex 0 Total citations 684 h-index 13 · OpenAlex OpenAlex coverage %91 matched 29 / 32 Q1 articles 11 Scopus · WoS Q1 13 Best field rank #3,074 / 24,860 Main field · top 12.4% Co-authors 56 16 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 13 Percentile in Türkiye: 89 #215 of 1,360 at their university by h-index
i10-index
14
Total citations
684
Top 9.7% in Türkiye
Per article
22.1
FWCI
1.92
1.00 = world average
World top 1%
1
World top 10%
7

Most cited articles

  1. Rapid detection of adulteration of cold pressed sesame oil adultered with hazelnut, canola, and sunflower oils using ATR-FTIR spectroscopy combined with chemometric 2017 world top 1% 149 citations
  2. Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake 2018 world top 10% 90 citations
  3. Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat 2022 world top 10% 70 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 (96 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: 12.

Citing publications Crossref 159 publications citing 29 DOI-bearing articles · 33 Türkiye-affiliated
  • 2019 28
  • 2020 36
  • 2021 45
  • 2022 19
  • 2025 19
  • 2026 12
  1. Fermentation-based valorization of agro-industrial cereal wastes and by-products TR Muhammad Zeeshan Adil et al. · Trends in Food Science & Technology · 2026
  2. DOI 10.1016/j.tifs.2025.105509 2026
  3. DOI 10.1016/b978-0-443-29071-8.00022-2 2026
  4. DOI 10.1016/j.foodchem.2025.147134 2026
  5. DOI 10.1016/j.foodchem.2025.147574 2026
  6. DOI 10.1016/j.lwt.2025.118906 2026
  7. DOI 10.1016/j.foodhyd.2025.112264 2026
  8. DOI 10.1039/d5fb00609k 2026
  9. DOI 10.1016/j.jfca.2025.108785 2026
  10. DOI 10.1016/b978-0-443-29071-8.00015-5 2026
  11. DOI 10.1016/b978-0-443-13918-5.00003-2 2026
  12. DOI 10.1016/b978-0-443-29071-8.00024-6 2026
  13. Transglutaminase Crosslinking Enhances Functional and Structural Properties of Fish Gelatins TR Sefik Tekle · Polymers · 2025
  14. A comprehensive review on effect of chia seed, flaxseed, sesame seed and their derivatives on quality of bakery products TR Saman Fatima et al. · Applied Food Research · 2025
  15. Valorization of Pear Pomace in Taro Gluten-Free Muffins: Composition, Texture, and Sensory Profile TR Dilek Demirbuker Kavak et al. · Foods · 2025
  16. Terebinth ( Pistacia terebinthus ) seed milk as a growth medium and delivery matrix for Lactobacillus acidophilus and Lactiplantibacillus plantarum TR Hanan Elmodallal et al. · Journal of the Science of Food and Agriculture · 2025
  17. Bioactive components of colored grain wheat and its use in food products TR Benay Çolak et al. · European Food Science and Engineering · 2025
  18. An Innovative Bulgur Production Method Using Pullulanase Enzyme and Autoclaving–Cooling Cycles to Produce Bulgur with Low Glycemic Index TR Muge Ozbek et al. · Foods · 2025
  19. Pigmented wheat whole breads: in vitro phenolic bioaccessibility and colorectal cancer-targeted effects TR Kubra Ozkan et al. · European Food Research and Technology · 2025
  20. Enhancing Gluten-Free Muffins with Cornelian Cherry (Cornus mas L.) and Carob–Taro–Rice Flour Blend: A Functional and Bioactive Approach TR Dilek Demirbuker Kavak et al. · Applied Sciences · 2025
  21. Advances in non-invasive techniques for enhancing cottonseed oil quality and shelf life: a sustainable approach TR Ravi Pandiselvam et al. · Journal of Food Measurement and Characterization · 2025
  22. DOI 10.1007/s12649-025-03444-4 2025
  23. DOI 10.3390/foods14213763 2025
  24. DOI 10.3390/pr13113699 2025
  25. DOI 10.2139/ssrn.5830310 2025
  26. DOI 10.1021/acsfoodscitech.5c00582 2025
  27. DOI 10.1016/j.foodres.2025.117794 2025 · cites 2 articles of this academic
  28. DOI 10.1016/j.fbio.2025.107757 2025
  29. DOI 10.21203/rs.3.rs-5984444/v1 2025
  30. DOI 10.1155/jfpp/5546527 2025

Showing the 30 most recent.

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 32

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

Indexes and citation percentiles

?
TR Index 3 articles
OpenAlex citation percentile
Top 1%1
Top 10%5
Avg · n 29 %67.2
Other counts

Scopus (SJR)

  • YÖKSİS rows 28

WoS (JCR)

  • YÖKSİS rows 28

Articles

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

32articles

Journals with publications

21 journals

Narrow down

Scopus (SJR)
Q111 Q212 Q34 Q41
WoS (JCR)
Q113 Q20 Q39 Q46
TR Index
3articles

Article list

  1. 2025 Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality Foods DOI 10.3390/foods14020167 YÖKSİS SJR Q1 JCR Q1 OpenAlex 59.2%
  2. 2025 Improvement of storage stability of barley, buckwheat and lupin composite flour by microwave treatment and its influence on functional properties of bread Food Chemistry: X DOI 10.1016/j.fochx.2025.102579 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.1%
  3. 2025 Evaluation of wheat bran from two different cultivars from grain to bread Latin American Applied Research - An international journal DOI 10.52292/j.laar.2025.3549 YÖKSİS SJR Q4 JCR Q4 OpenAlex 6.3%
  4. 2025 The prebiotic potential of alternansucrase-based glucooligosaccharides: the effects on short-chain fatty acids production and microbiome diversity Food Bioscience DOI 10.1016/j.fbio.2025.107401 YÖKSİS SJR Q1 JCR Q1 OpenAlex 19.3%
  5. 2025 Pasta with grape leaves and hops extract: Effect on quality properties, predicted glycemic index and in vitro bio-accessibility of phenolics Food Bioscience DOI 10.1016/j.fbio.2025.105909 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 96.5%
  6. 2024 Changes in the bioactivity of einkorn wheat during the maturation period and theireffect on the properties of einkorn bread Turkish Journal of Agriculture and Forestry DOI 10.55730/1300-011X.3219 YÖKSİS SJR Q2 JCR Q1 OpenAlex 65.5%
  7. 2024 Technological quality, bioactive features, and glycemic index of gluten-free cakes formulated with lyophilized wild Prunus spinosa fruit Quality Assurance and Safety of Crops & Foods DOI 10.15586/qas.v16i2.1398 YÖKSİS SJR Q2 JCR Q1 OpenAlex 77.3%
  8. 2024 Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage Foods DOI 10.3390/foods13091388 YÖKSİS SJR Q1 JCR Q1 OpenAlex 69.5%
  9. 2024 Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality Foods DOI 10.3390/foods13010139 YÖKSİS SJR Q1 JCR Q1 OpenAlex 79.5%
  10. 2024 Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread International Journal of Agriculture, Environment and Food Sciences DOI 10.31015/jaefs.2024.3.11 YÖKSİS TR Index OpenAlex 51.9%
  11. 2023 Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough Foods DOI 10.3390/foods12203845 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.7%
  12. 2023 Possibility Of Using Black Olive Seed Powder In Formulations To Functionalize Bread Latin American Applied Research - An international journal DOI 10.52292/j.laar.2023.1073 YÖKSİS SJR Q3 JCR Q4 OpenAlex 49.6%
  13. 2022 Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat Foods DOI https://www.mdpi.com/2304-8158/11/16/2515 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 96.8%
  14. 2022 Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach International Journal of Food Engineering DOI 10.1515/ijfe-2022-0203 YÖKSİS SJR Q2 JCR Q4 OpenAlex 52.6%
  15. 2022 Effect Of Sugar Mixtures With Different Types On Rheological, Physicochemical And Sensorial Quality Of Biscuits Latin American Applied Research - An international journal DOI 10.52292/j.laar.2022.882 YÖKSİS SJR Q3 JCR Q4 OpenAlex 12.5%
  16. 2022 Durum Buğdayı Ununun Ekmek Üretiminde Kullanım İmkanlarının Araştırılması Avrupa Bilim ve Teknoloji Dergisi DOI https://dergipark.org.tr/en/pub/ejosat/issue/71415/1093990 YÖKSİS TR Index
  17. 2022 Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality Tekirdağ Ziraat Fakültesi Dergisi DOI 10.33462/jotaf.1022834 YÖKSİS TR Index SJR Q3 JCR Q3 OpenAlex 57.3%
  18. 2021 Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits Food Science and Technology DOI 10.1590/fst.28820 YÖKSİS SJR Q2 JCR Q3 OpenAlex 70.6%
  19. 2021 Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages LWT DOI 10.1016/j.lwt.2021.111705 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 93.1%
  20. 2021 The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION DOI 10.1007/s11694-020-00656-1 YÖKSİS SJR Q2 JCR Q3 OpenAlex 79.8%

Projects 5

  1. 2015 Ekmeklerde Küflenmeye Karşı Antifungal Sprey Üretimi Sanayi Bakanlığı (SAN-TEZ) PROJESİ · Tamamlandı 2015-08-01 – 2016-08-01
  2. 2023 Mikrodalga İşleminin Bazı Tahıllar ve Baklagiller Kullanılarak Hazırlanan Un Karışımlarına ve Ekmekleri Üzerine Etkisi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2023-03-13 – 2025-09-25
  3. 2022 Buğday Kepeğinin Mikrobiyal Biyoproses ile Modifikasyonu ve Modifiye Kepeğin Ekmek Üretiminde Kullanılması -Tübitak 1002 · Tamamlandı 2022-11-01 – 2023-05-01
  4. 2019 Olgunlaşmamış Siyez Buğdayının Fizikokimyasal Besinsel ve Prebiyotik Özelliklerinin Belirlenmesi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2019-09-01 – 2021-10-01
  5. 2014 Fonksiyonel bir bileşen olarak Gölevez Colocasia esculenta L Schott ununun fırıncılık ürünlerinde kullanımı YILDIZ TEKNİK ÜNİVERSİTESİ TÜBİTAK PROJESİ · Tamamlandı 2014-11-15 – 2017-02-01

Books 4

  1. 2023 ICC Handbook of 21st Century Cereal Science and Technology Elsevier ISBN 978-0-323-95295-8 Kitap Bölümü · Bilimsel Kitap
  2. 2023 Sourdough Innovations Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing Taylor Francis ISBN 9781003141143 Kitap Bölümü · Bilimsel Kitap
  3. 2021 Hububat Bilimi ve Teknolojisi Sidas Medya Yayıncılık ISBN 978-605-5267-86-5 Kitap Bölümü · Bilimsel Kitap
  4. 2020 Fermente Ürünler Teknolojisi ve Mikrobiyolojisi Nobel Yayın ISBN 978-625-406-665-8 Kitap Bölümü · Bilimsel Kitap

Proceedings 32 See all (32) →

  1. 2020 Incorporation Of Oat Flour Sourdough On Biscuit Formulation To Reduce The Fat Content Of Biscuit 2nd International European Conference On Interdisciplinary Scientific Researches
  2. 2021 Researches On Fodmap Reduction In Bread International Aegean Symposiums On Innovation Technologies & Engineering
  3. 2023 Fırıncılık Ürünlerinde Temiz Etiketleme 5. Uluslararası Gıda, Tarım ve Veteriner Bilimleri Kongresi​
  4. 2019 Rheological Behaviour Of Type I Sourdough During Refreshment Procedure 1st International Conference on Food Technology and Nutrition
  5. 2021 Using Ultrasound in The Thawing Process of Frozen Doughs International Aegean Scientific Research Symposium 2021

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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
56
With an akaturk profile
30
Turkish institutions
16
Co-authored works
%94

Academic co-authors 30

  1. OSMAN SAĞDIÇ Profesör · Yıldız Teknik Üniversitesi same university 12
  2. RUŞEN METİN YILDIRIM Doçent · Yıldız Teknik Üniversitesi same university 11
  3. ÖMER SAİD TOKER Profesör · Yıldız Teknik Üniversitesi same university 11
  4. MUHAMMET ARICI Profesör · Yıldız Teknik Üniversitesi same university 10
  5. HATİCE BEKİROĞLU Doçent · Şırnak Üniversitesi 5
  6. ELİF ÇAKIR Doktor Öğretim Üyesi · İstanbul Aydın Üniversitesi 3
  7. SALİH KARASU Profesör · Yıldız Teknik Üniversitesi same university 3
  8. ESRA ŞIK Doktor Öğretim Üyesi · Haliç Üniversitesi 2
  9. ESİN MOJTAHEDI Doktor Öğretim Üyesi · İstanbul Aydın Üniversitesi 2
  10. FATİH TÖRNÜK Profesör · Sivas Cumhuriyet Üniversitesi 2
Show all (30)
  1. HALİME PEHLİVANOĞLU Doktor Öğretim Üyesi · Tekirdağ Namık Kemal Üniversitesi 2
  2. MEHMET DEMİRCİ Doktor Öğretim Üyesi · İstanbul Sabahattin Zaim Üniversitesi 2
  3. AYŞE KARADAĞ Profesör · Yıldız Teknik Üniversitesi same university 1
  4. DİLEK SİVRİ ÖZAY Profesör · Hacettepe Üniversitesi 1
  5. ENES DERTLİ Profesör · İstanbul Teknik Üniversitesi 1
  6. ERAY TULUKCU Profesör · Selçuk Üniversitesi 1
  7. HAMZA GÖKTAŞ Doçent · Bolu Abant İzzet Baysal Üniversitesi 1
  8. HAMİT KÖKSEL Profesör · İstinye Üniversitesi 1
  9. HASAN YETİM Profesör · İstanbul Sabahattin Zaim Üniversitesi 1
  10. HATİCE SENA OLCAY Araştırma Görevlisi · İstanbul Aydın Üniversitesi 1
  11. HURŞİDE KÜBRA ÖZKAN KUNDURACI Doçent · Ankara Yıldırım Beyazıt Üniversitesi 1
  12. HÜMEYRA İSPİRLİ Doçent · Bayburt Üniversitesi 1
  13. KÜBRA FEYZA EROL Doktor Öğretim Üyesi · Sağlık Bilimleri Üniversitesi 1
  14. MUSTAFA NECATİ MUZ Profesör · Tekirdağ Namık Kemal Üniversitesi 1
  15. MUSTAFA YAMAN Profesör · İstanbul Sabahattin Zaim Üniversitesi 1
  16. NECATTİN CİHAT İÇYER Doçent · Muş Alparslan Üniversitesi 1
  17. NİHAN SAĞCAN Öğretim Görevlisi (ders Vermekle Görevli) · Tekirdağ Namık Kemal Üniversitesi 1
  18. PERİHAN KÜBRA AKMAN Doktor Öğretim Üyesi · Yıldız Teknik Üniversitesi same university 1
  19. İBRAHİM PALABIYIK Profesör · Tekirdağ Namık Kemal Üniversitesi 1
  20. ŞEFİK TEKLE Doçent · Kırşehir Ahi Evran Üniversitesi 1

National collaboration 16 institutions

Within own university22 joint works · Yıldız Teknik Üniversitesi

  1. İstanbul Aydın Üniversitesi 5 works · 3 academics
  2. Şırnak Üniversitesi 5 works · 1 academics
  3. Tekirdağ Namık Kemal Üniversitesi 4 works · 4 academics
  4. İstanbul Sabahattin Zaim Üniversitesi 4 works · 3 academics
  5. Haliç Üniversitesi 2 works · 1 academics
  6. Sivas Cumhuriyet Üniversitesi 2 works · 1 academics
  7. Ankara Yıldırım Beyazıt Üniversitesi 1 works · 1 academics
  8. Bayburt Üniversitesi 1 works · 1 academics
  9. Bolu Abant İzzet Baysal Üniversitesi 1 works · 1 academics
  10. Hacettepe Üniversitesi 1 works · 1 academics
Show all (16)
  1. Kırşehir Ahi Evran Üniversitesi 1 works · 1 academics
  2. Muş Alparslan Üniversitesi 1 works · 1 academics
  3. Sağlık Bilimleri Üniversitesi 1 works · 1 academics
  4. Selçuk Üniversitesi 1 works · 1 academics
  5. İstanbul Teknik Üniversitesi 1 works · 1 academics
  6. İstinye Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 26

BURCU KAHRAMAN 4MUHAMMED ZEKİ DURAK 3Özge Özcan 2Alexandr S. ChursinAlexey I. MorgounovAysu AtalayDilek ŞenerElena I. GordeevaFrederick J. WarrenGeorge M. SavvaGökşen IşıkHannah C. HarrisHÜSEYİN HÜSNÜ GÜNDÜZInna PototskayaJennifer H. Ahn-JarvisKübra BursaMEHMET BAŞLARMEHMET GÜLCÜMehmet Fatih ERKÖLENCİKNurcanan AkbaşSENEM KARLIDAĞSevda Can KemanTuba ALIOĞLUVioletta E. PozherukovaVladimir ShamaninZeynep Hazal TEKİN ÇAKMAK

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.