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Academician

FUNDAGÜL EREM

Doktor Öğretim Üyesi

Zonguldak Bülent Ecevit 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 26 YÖKSİS 26 · OpenAlex 0 Total citations 116 h-index 5 · OpenAlex OpenAlex coverage %58 matched 15 / 26 Q1 articles 6 Scopus · WoS Q1 3 Best field rank #8,071 / 24,860 Main field · top 32.5% Co-authors 24 5 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: 15 + YÖKSİS · co-author record: 2
h-index 5 Percentile in Türkiye: 52 #337 of 945 at their university by h-index
i10-index
2
Total citations
116
Top 37% in Türkiye
Per article
6.8
FWCI
0.87
1.00 = world average
World top 1%
0
World top 10%
1

Most cited articles

  1. Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase 2015 67 citations
  2. CBFEM MPI A Parallelized Version of Characteristic Basis Finite Element Method for Extraction of 3 D Interconnect Capacitances 2009 16 citations
  3. Functional Characteristics of Egg White Proteins within Wheat, Rye, and Germinated-Rye Sourdoughs 2010 9 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 (16 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: 5.

Citing publications Crossref 16 publications citing 15 DOI-bearing articles · 6 Türkiye-affiliated
  • 2018 1
  • 2019 2
  • 2020 6
  • 2021 2
  • 2022 2
  • 2025 3
  1. Effect of buckwheat–corn flour ratios on the functional and physical properties of gluten-free crackers TR Duygu Aslan Türker et al. · Harran Tarım ve Gıda Bilimleri Dergisi · 2025
  2. DOI 10.3390/foods14203571 2025
  3. DOI 10.1016/j.fbio.2025.108008 2025
  4. Optimization of gluten free cookies produced with nutritious ingredients: Evaluating a new food product TR Emir Ayşe Özer · Journal of Food Processing and Preservation · 2022
  5. DOI 10.4315/jfp-21-316 2022
  6. FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER TR Çağlar GÖKIRMAKLI et al. · Gıda · 2021
  7. DOI 10.3390/foods10112523 2021
  8. Pseudocereals: Composition, effect on nutrition-health and usage in cereal products TR Elif Yaver et al. · Food and Health · 2020
  9. PARTIAL PURIFICATION AND CHARACTERIZATION OF AN EXTRACELLULAR METALLOPEPTIDASE PRODUCED BY Bacillus amyloliquefaciens FE-K1 TR Fundagül EREM et al. · Trakya University Journal of Natural Sciences · 2020
  10. DOI 10.1080/10242422.2020.1720660 2020
  11. DOI 10.1016/j.lwt.2020.110108 2020
  12. DOI 10.1016/j.tifs.2020.07.017 2020
  13. DOI 10.3390/foods9101405 2020
  14. Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes TR Yaşar Özlem Alifakı et al. · Journal of Food Science and Technology · 2019
  15. DOI 10.1007/s11694-019-00177-6 2019
  16. DOI 10.3389/fnut.2018.00116 2018
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 26

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

Indexes and citation percentiles

?
TR Index 7 articles
OpenAlex citation percentile
Top 1%0
Top 10%1
Avg · n 15 %63.8
Other counts

Scopus (SJR)

  • YÖKSİS rows 13

WoS (JCR)

  • YÖKSİS rows 10

Articles

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

26articles

Journals with publications

14 journals

Narrow down

Scopus (SJR)
Q16 Q22 Q30 Q45
WoS (JCR)
Q13 Q22 Q32 Q43
TR Index
7articles

Article list

  1. 2026 Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding Food Science & Nutrition DOI 10.1002/fsn3.72282 YÖKSİS SJR Q1 JCR Q2 OpenAlex 80.4%
  2. 2026 Characterization of hemp seed oil-carnauba wax oleogel and the effect of oleogel usage and hemp seed flour substitution on the properties of wheat flour crackers Food Chemistry DOI 10.1016/j.foodchem.2026.150895 YÖKSİS SJR Q1 JCR Q1 OpenAlex 75.3%
  3. 2026 Peanut Shell Valorization: Effects of Particle Size on Techno‐Functional Attributes, Mineral Profile, Starch Digestibility, and Bioactive Properties of Cookies Journal of Food Science DOI 10.1111/1750-3841.71145 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 95.8%
  4. 2025 Production and characterization of a functional pasta for individuals with gluten-related disorders British Food Journal DOI 10.1108/BFJ-11-2024-1148 YÖKSİS SJR Q1 JCR Q1 OpenAlex 61.7%
  5. 2025 Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins Food Science and Technology International DOI 10.1177/10820132241248486 YÖKSİS SJR Q2 JCR Q3 OpenAlex 73.4%
  6. 2025 Development of Gluten-Free Meatballs Using Oleaster and Coconut Flours as Breadcrumb Replacers Gıda DOI 10.15237/gida.GD25056 YÖKSİS
  7. 2024 Physicochemical properties, the digestible and resistant starch content of chestnut flour with different particle sizes International Journal of Food Engineering DOI 10.1515/ijfe-2023-0308 YÖKSİS SJR Q2 JCR Q4 OpenAlex 57.9%
  8. 2023 PHYSICOCHEMICAL, SENSORY, AND BIOACTIVE PROPERTIES OF GLUTEN-FREE PUDDINGS PRODUCED WITH ARONIA DERIVATIVES Gıda DOI 10.15237/gida.GD22081 YÖKSİS OpenAlex 89.3%
  9. 2020 Partial Purification and Characterization of an Extracellular Metallopeptidase Produced By Bacillus amyloliquefaciens FE-K1 Trakya University Journal of Natural Sciences DOI 10.23902/trkjnat.647525 YÖKSİS SJR Q4 OpenAlex 59.1%
  10. 2020 Alglerin Gıda veya Gıda Bileşeni Olarak Kullanımı ve Sağlık Üzerine Etkileri Uluslararası Mühendislik Tasarım ve Teknoloji Dergisi YÖKSİS
  11. 2020 Sünme (Rope) Problemi Olan Ekmeklerden İzole Edilen Bacillus Türlerinin Enterotoksin Üretme Potansiyeli Akademik Gıda DOI 10.24323/akademik-gida.730168 YÖKSİS TR Index SJR Q4 OpenAlex 3.2%
  12. 2019 Probiyotik Fırın Ürünleri Üretim Yöntemleri Gıda DOI 10.15237/gida.GD19025 YÖKSİS OpenAlex 65.8%
  13. 2018 Optimisation of Bacillus amyloliquefaciens FE-K1 Extracellular Peptidase Production by Response Surface Methodology Trakya University Journal of Natural Sciences DOI 10.23902/trkjnat.439763 YÖKSİS SJR Q4 OpenAlex 55.7%
  14. 2018 Sünmüş ekmekten izole edilen Bacillus suşlarının peptidaz üretme potansiyellerinin belirlenmesi ve peptidaz üretimi için bazı kültür şartlarının optimizasyonu Anadolu Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji DOI 10.18036/aubtdc.348383 YÖKSİS TR Index
  15. 2015 Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase Food Science and Technology International DOI 10.1177/1082013214525428 YÖKSİS SJR Q1 JCR Q3 OpenAlex 82.8%
  16. 2015 Effect of Cherry Laurel (Laurocerasus officinalis Roem.) Incorporation on Physical, Textural and Functional Properties of Cakes and Cookies Journal of Agricultural Faculty of Uludag University DOI http://dergipark.gov.tr/ziraatuludag/issue/24746/261650 YÖKSİS TR Index
  17. 2013 Bacillus Türlerinin Probiyotik Olarak Değerlendirilmesi Gıda YÖKSİS
  18. 2012 Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt Academic Food Journal DOI https://dergipark.org.tr/en/download/article-file/1189162 YÖKSİS TR Index SJR Q4 OpenAlex 42.4%
  19. 2012 Katı Faz Fermantasyon Yöntemi ile Enzim Üretimi Akademik Gıda YÖKSİS TR Index SJR Q4
  20. 2010 Functional Characteristics of Egg White Proteins within Wheat, Rye, and Germinated-Rye Sourdoughs Journal of Agricultural and Food Chemistry DOI 10.1021/jf903228x YÖKSİS SJR Q1 JCR Q1 OpenAlex 74.0%

Projects 8 See all (8) →

  1. 2023 Zonguldak'ta Yaygın Tüketilen Gıda Ürünlerindeki Ağır Metal Miktarı ve İnsanlar Üzerindeki Biyobirikimi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2023-08-28 – 2024-08-28
  2. 2022 Karides Eti ve Karides Kabuk Tozu Katkılı Glutensiz Makarna Üretimi ve Kalitesinin Değerlendirilmesi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2022-03-10 – 2024-03-21
  3. 2021 Spirulina (Arthospira platensis) Tozu ve Manda Sütü/Yoğurdu İçeren Glutensiz Karabuğday-Mısır Keki Formülasyonlarının Yanıt Yüzey Yöntemi ile Optimizasyonu Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2021-01-22 – 2022-12-30
  4. 2020 Zonguldak İlinden Temin Edilen Bazı Yöresel Gıdaların (Çaycuma manda yoğurdu, Karayemiş meyvesi, Defne yaprağı) Kimyasal Kompozisyonu ve Antioksidan Özelliklerinin Belirlenmesi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2020-06-18 – 2024-03-21
  5. 2010 Sünme etmeni Bacillus türü bakterilerin hücre dışı peptidaz üretme yeteneklerinin belirlenmesi, peptidaz üretiminin kısmi optimizasyonu, saflaştırılması ve karakterizasyonu ZONGULDAK BÜLENT ECEVİT ÜNİVERSİTESİ Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2010-11-01 – 2014-09-26

Proceedings 29 See all (29) →

  1. 2021 Some Quality Characteristics and Sensorial Properties of Gluten-Free Cookies Made of Chestnut, Almond, and Coconut Flour Blends 5th Engineers of Future International Student Symposium
  2. 2025 Kenevir Unu İlavesinin Glutensiz Muffin Keklerin Bazı Özellikleri Üzerine Etkisi 9th Engineers of Future International Student Symposium
  3. 2009 Enzime Dirençli Nişasta’nın İşlevsel Özellikleri 6. Gıda Mühendisliği Kongresi
  4. 2006 Fırın Ürünlerinde Enzim Uygulamaları Türkiye 9. Gıda Kongresi
  5. 2010 Simidin Tarihçesi ve Üretimi 1st International Symposium on Traditional Foods from Adriatic to Caucaus

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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
14
Turkish institutions
5
Co-authored works
%85

Academic co-authors 14

  1. MUHARREM CERTEL Profesör · Akdeniz Üniversitesi 16
  2. BARÇIN KARAKAŞ BUDAK Doçent · Akdeniz Üniversitesi 8
  3. AHMET KÜÇÜKÇETİN Profesör · Akdeniz Üniversitesi 2
  4. MEHMET İNAN Profesör · Dokuz Eylül Üniversitesi 2
  5. ELİF AYŞE ANLI Doçent · Ankara Üniversitesi 1
  6. EMİNE YILMAZ CAN Profesör · Zonguldak Bülent Ecevit Üniversitesi same university 1
  7. ESRA BOSTANCI SELBEŞ Araştırma Görevlisi · Zonguldak Bülent Ecevit Üniversitesi same university 1
  8. GÜLİZ HASKARACA Doçent · Sakarya Üniversitesi 1
  9. HANİFE AYDAN YATMAZ Doçent · Akdeniz Üniversitesi 1
  10. MUAMMER DEMİR Doçent · Akdeniz Üniversitesi 1
Show all (14)
  1. NAZLI ŞAHİN Doçent · Karamanoğlu Mehmetbey Üniversitesi 1
  2. PINAR YERLİKAYA KEBAPÇIOĞLU Profesör · Akdeniz Üniversitesi 1
  3. ZEHRA AYHAN Profesör · Sakarya Üniversitesi 1
  4. İREM UZUNSOY Doktor Öğretim Üyesi · Zonguldak Bülent Ecevit Üniversitesi same university 1

National collaboration 5 institutions

Within own university3 joint works · Zonguldak Bülent Ecevit Üniversitesi

  1. Akdeniz Üniversitesi 17 works · 6 academics
  2. Dokuz Eylül Üniversitesi 2 works · 1 academics
  3. Ankara Üniversitesi 1 works · 1 academics
  4. Karamanoğlu Mehmetbey Üniversitesi 1 works · 1 academics
  5. Sakarya Üniversitesi 1 works · 2 academics

Other co-authors (incl. international) 10

ÜLGEN İLKNUR KONAK ALKIŞ 8Gülçin Altındağ 2Adem KAYAAybüke SasaFatiha ŞentürkHannu SalovaaraJussi LoponenMukarrem KIRŞANUTuula Sontag StrohmYeşim Üstündağ

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.