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Academician

MUSTAFA TUĞRUL MASATCIOĞLU

Doçent

Hatay Mustafa Kemal Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 29 YÖKSİS 29 · OpenAlex 0 Total citations 740 h-index 16 · OpenAlex OpenAlex coverage %86 matched 25 / 29 Q1 articles 17 Scopus · WoS Q1 10 Best field rank #3,562 / 24,860 Main field · top 14.3% Co-authors 44 8 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: 25 + YÖKSİS · co-author record: 2
h-index 16 Percentile in Türkiye: 95 #21 of 860 at their university by h-index
i10-index
18
Total citations
740
Top 7.5% in Türkiye
Per article
27.4
FWCI
1.64
1.00 = world average
World top 1%
0
World top 10%
6

Most cited articles

  1. Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment 2008 world top 10% 70 citations
  2. Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking 2018 world top 10% 66 citations
  3. Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks 2020 world top 10% 63 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: 12.

Citing publications Crossref 150 publications citing 25 DOI-bearing articles · 24 Türkiye-affiliated
  • 2018 1
  • 2019 25
  • 2020 31
  • 2021 53
  • 2022 21
  • 2025 13
  • 2026 6
  1. Application of extrusion in protein-based foods TR Aayushi Kadam et al. · Extrusion and Size Change Processes in the Food Industry · 2026 · cites 2 articles of this academic
  2. Application of extrusion in cereal-based products TR Siwen Luo et al. · Extrusion and Size Change Processes in the Food Industry · 2026 · cites 5 articles of this academic
  3. DOI 10.1016/b978-0-12-819518-5.00009-7 2026
  4. DOI 10.1016/j.afres.2025.101621 2026 · cites 2 articles of this academic
  5. DOI 10.1016/j.foodres.2025.117827 2026
  6. DOI 10.1016/j.foodres.2025.117854 2026 · cites 3 articles of this academic
  7. Incorporating legume and nut flours into pasta, bakery products, and snacks: Opportunities and challenges TR V. Imeneo et al. · Future Foods · 2025
  8. Evaluation of clear flour–a by-product of semolina manufacturing—for production of protein isolate to be used as egg-replacer in muffin cakes TR Erkan Yalçın et al. · Journal of Food Science and Technology · 2025
  9. DOI 10.1111/jfpe.70284 2025 · cites 2 articles of this academic
  10. DOI 10.1016/j.foohum.2025.100905 2025
  11. DOI 10.1111/1541-4337.70367 2025
  12. DOI 10.1016/j.lwt.2025.118752 2025 · cites 2 articles of this academic
  13. DOI 10.1016/j.fochx.2025.103378 2025
  14. DOI 10.54167/tch.v19iespecial.1980 2025
  15. DOI 10.1016/j.foohum.2025.100913 2025 · cites 2 articles of this academic
  16. DOI 10.1007/s44187-025-00684-0 2025
  17. DOI 10.3390/foods14223913 2025 · cites 2 articles of this academic
  18. DOI 10.1111/1541-4337.70322 2025 · cites 2 articles of this academic
  19. DOI 10.3390/foods14244308 2025
  20. Physical characteristics of corn extrudates supplemented with red lentil bran TR Cihan Kesre et al. · LWT · 2022 · cites 6 articles of this academic
  21. DOI 10.1002/cche.10550 2022
  22. DOI 10.3389/fsufs.2022.852224 2022
  23. DOI 10.1016/j.lwt.2021.112799 2022
  24. DOI 10.1016/j.foodhyd.2021.107215 2022
  25. DOI 10.1016/j.foostr.2022.100252 2022
  26. DOI 10.3390/molecules27061972 2022
  27. DOI 10.1111/ijfs.15577 2022
  28. DOI 10.1016/j.aqrep.2022.101030 2022 · cites 2 articles of this academic
  29. DOI 10.1016/j.jiec.2021.10.013 2022
  30. DOI 10.3390/polym14030388 2022

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 2

Works 29

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%6
Avg · n 25 %75.7
Other counts

Scopus (SJR)

  • YÖKSİS rows 22

WoS (JCR)

  • YÖKSİS rows 22

Articles

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

29articles

Journals with publications

16 journals

Narrow down

Scopus (SJR)
Q117 Q25 Q30 Q40
WoS (JCR)
Q110 Q28 Q34 Q40
TR Index
2articles

Article list

  1. 2026 Boosting Resistant Starch Type 3 in Amylotype Corn Starches via Combined Debranching and Extrusion Treatments Starch - Stärke DOI 10.1002/star.70158 YÖKSİS SJR Q2 JCR Q2 OpenAlex top 10% OpenAlex 90.5%
  2. 2026 Enhancement of Gluten Quality and Rheology in Sunn Pest (Eurygaster spp.)–Damaged Wheat Flour Using Plant Extracts Journal of Food Science DOI 10.1111/1750-3841.71249 YÖKSİS SJR Q1 JCR Q2 OpenAlex 55.0%
  3. 2025 Quality of resistant starch‐enriched breadcrumbs extrudates Cereal Chemistry DOI 10.1002/cche.10863 YÖKSİS SJR Q2 JCR Q3 OpenAlex 76.0%
  4. 2022 Physical characteristics of corn extrudates supplemented with red lentil bran LWT-FOOD SCIENCE AND TECHNOLOGY DOI 10.1016/j.lwt.2021.112530 YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.8%
  5. 2022 Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks Foods DOI 10.3390/foods11010038 YÖKSİS SJR Q1 JCR Q1 OpenAlex 77.8%
  6. 2021 RASFF SİSTEMİNDE TAHIL VE FIRINCILIK ÜRÜNLERİNİN AFLATOKSİN VE OKRATOKSİN A DÜZEYLERİ VE HATAY YÖRESİ BUĞDAYLARININ BU MİKOTOKSİNLER AÇISINDAN DEĞERLENDİRİLMESİ GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD21094 YÖKSİS OpenAlex 64.6%
  7. 2021 Farklı ticari rennetlerle peynir pıhtıları üretimi sırasında fiziko-kimyasal, tekstürel ve mikroyapısal nitelikler Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi DOI 10.37908/mkutbd.830584 YÖKSİS TR Index OpenAlex 50.2%
  8. 2020 Extrusion cooking of immature rice grain: under-utilized by-product of rice milling process Journal of Food Science and Technology DOI http://link.springer.com/10.1007/s13197-020-04322-8 YÖKSİS SJR Q2 JCR Q3
  9. 2020 Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks FOOD AND BIOPRODUCTS PROCESSING DOI https://linkinghub.elsevier.com/retrieve/pii/S0960308519307436 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 95.9%
  10. 2020 Effect of extrusion treatment on enzymatic hydrolysis of wheat bran Journal of Cereal Science DOI 10.1016/j.jcs.2020.102941 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 92.1%
  11. 2020 Peynir altı suyunun bazı tahıl ürünlerinde kullanımı ve kalite özellikleri üzerine etkisi Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi DOI https://dergipark.org.tr/tr/doi/10.37908/mkutbd.739234 YÖKSİS TR Index
  12. 2020 NORMAL, MUMLU (WAXY) VE YÜKSEK AMİLOZLU NİŞASTALAR VE GIDALARDAKİ FONKSİYONEL ÖZELLİKLERİ GIDA / THE JOURNAL OF FOOD YÖKSİS OpenAlex 17.1%
  13. 2020 AVRUPA BİRLİĞİ VE TÜRKİYE KAYNAKLI GIDALARDA 2009–2018 YILLARI ARASINDA RASFF BİLDİRİMLERİ GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD20051 YÖKSİS OpenAlex 52.3%
  14. 2019 Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours JOURNAL OF FOOD PROCESS ENGINEERING DOI 10.1111/jfpe.12989 YÖKSİS SJR Q2 JCR Q3 OpenAlex 86.9%
  15. 2019 Free asparagine concentrations in Canadian hard red spring wheat cultivars CANADIAN JOURNAL OF PLANT SCIENCE DOI 10.1139/cjps-2018-0134 YÖKSİS SJR Q2 JCR Q3 OpenAlex 79.4%
  16. 2019 Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI 10.1002/jsfa.9964 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.0%
  17. 2019 Bread crumbs extrudates: A new approach for reducing bread waste JOURNAL OF CEREAL SCIENCE DOI 10.1016/j.jcs.2018.12.005 YÖKSİS SJR Q1 JCR Q2 OpenAlex 81.6%
  18. 2019 Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking JOURNAL OF CEREAL SCIENCE DOI 10.1016/j.jcs.2019.102811 YÖKSİS SJR Q1 JCR Q2 OpenAlex 84.2%
  19. 2018 Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking LWT-FOOD SCIENCE AND TECHNOLOGY DOI 10.1016/j.lwt.2018.04.011 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 90.4%
  20. 2017 An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking Journal of Cereal Science DOI 10.1016/j.jcs.2017.01.015 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 91.4%

Projects 12 See all (12) →

  1. 2022 Mercimek Kepeği ile Zenginleştirilmiş Ekmek Üretimi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2022-06-29 – 2026-01-30
  2. 2021 İç Anadolu'da Entansif Olarak Yetiştirilen Akkaraman Koyunlarından Laktasyon Süresince Elde Edilen Sütlerin İnsan Beslenme İhtiyaçlarını Karşılama Düzeyleri Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2021-02-26 – 2022-03-25
  3. 2020 Fenolik Bileşiklerin Süne Proteaz Enzim Aktivitesi ve Süne Zararı Görmüş Buğday Unlarının Reolojik Özellikleri Üzerine Etkileri Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2020-09-28 – 2025-10-31
  4. 2017 Ultrases Prosesinin Farklı Nişasta Kaynaklarının Yapısal Özellikleri Üzerine Etkileri Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2017-01-19 – 2020-10-29
  5. 2018 Besinsel Lifin Ekstrüzyon Ürünlerinin Yapısal ve Besinsel Özellikleri Üzerine Etkisi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2018-05-25 – 2020-06-10

Books 1

  1. 2021 HUBUBAT BİLİMİ VE TEKNOLOJİSİ Sidas Medya ISBN 978-605-5267-86-5 Kitap Bölümü · Bilimsel Kitap

Proceedings 39 See all (39) →

  1. 2001 Değişik Isıl İşlem Uygulamalarının Keçi Sütünün Pıhtılaşma ve Sinerez Yeteneği Üzerine Etkisi Gap II. Tarım Kongresi
  2. 2006 Proteinlerin Emülsiyon Özellikleri Üzerine Etkisi Hububat 2006 Hububat Ürünleri Teknolojisi Kongresi
  3. 2004 The Effects of Ingredients Used in the Production of Sürk Spicy Acid Curd Cheese Cheese on the Survival of Staphylococcus aureus International Dairy Symposium
  4. 2003 Sürk Yapımında Kullanılan Bazı Baharatların Antimikrobiyal Özelikleri Süt Endüstrisinde Yeni Eğilimler Sempozyumu
  5. 2002 Farklı Üretim Tekniklerinin Çökeleğin Bileşimi Yapısı ve Randımanı Üzerine Etkisi 7. Gıda Kongresi

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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
44
With an akaturk profile
17
Turkish institutions
8
Co-authored works
%100

Academic co-authors 17

  1. HAMİT KÖKSEL Profesör · İstinye Üniversitesi 12
  2. ERKAN YALÇIN Profesör · Bolu Abant İzzet Baysal Üniversitesi 4
  3. MÜCAHİDE KÖKSAL KAVRAK Araştırma Görevlisi · Hatay Mustafa Kemal Üniversitesi same university 3
  4. ZEHRA GÜLER Profesör · Hatay Mustafa Kemal Üniversitesi same university 3
  5. AHMET DURSUN Doktor Öğretim Üyesi · Hatay Mustafa Kemal Üniversitesi same university 2
  6. DİLEK TÜRKMEN Araştırma Görevlisi · Hatay Mustafa Kemal Üniversitesi same university 2
  7. ARZU BAŞMAN Profesör · Hacettepe Üniversitesi 1
  8. BARIŞ BURAK ALBAYRAK Öğretim Görevlisi (ders Vermekle Görevli) · Kütahya Dumlupınar Üniversitesi 1
  9. EDA AKTAŞ AKYILDIZ Doktor Öğretim Üyesi · Hitit Üniversitesi 1
  10. KEVSER KAHRAMAN Profesör · Abdullah Gül Üniversitesi 1
Show all (17)
  1. MAHMUT KESKİN Profesör · Hatay Mustafa Kemal Üniversitesi same university 1
  2. NECATİ BARIŞ TUNCEL Profesör · Çanakkale Onsekiz Mart Üniversitesi 1
  3. NEŞE YILMAZ TUNCEL Profesör · Çanakkale Onsekiz Mart Üniversitesi 1
  4. SABRİ GÜL Profesör · Hatay Mustafa Kemal Üniversitesi same university 1
  5. SERPİL ÖZTÜRK MUTİ Doçent · Sakarya Üniversitesi 1
  6. VURAL GÖKMEN Profesör · Hacettepe Üniversitesi 1
  7. YAHYA KEMAL AVŞAR Profesör · Hatay Mustafa Kemal Üniversitesi same university 1

National collaboration 8 institutions

Within own university5 joint works · Hatay Mustafa Kemal Üniversitesi

  1. İstinye Üniversitesi 12 works · 1 academics
  2. Bolu Abant İzzet Baysal Üniversitesi 4 works · 1 academics
  3. Hacettepe Üniversitesi 2 works · 2 academics
  4. Abdullah Gül Üniversitesi 1 works · 1 academics
  5. Hitit Üniversitesi 1 works · 1 academics
  6. Kütahya Dumlupınar Üniversitesi 1 works · 1 academics
  7. Sakarya Üniversitesi 1 works · 1 academics
  8. Çanakkale Onsekiz Mart Üniversitesi 1 works · 2 academics

Other co-authors (incl. international) 27

Filiz KOKSEL 8GI HYUNG RYU 3PERRY KW NG 3SÜEDA ÇELİK 3AYDIN SAĞLAM 2Elyssa Chan 2Jitendra PALIWAL 2Markus Nail Samray 2zeynep sümer 2Ali Salimi KhorshidiBERNA BOYACI BİLGİBetül CINDIKChyngyz ErkinbaevCihan KesreElaine SopiwnykJAE YOON HANLovemore N. MalungaMIHWAN KIMMartin G. ScanlonNASIBEH Y. SINAKINancy P. AmesOSMAN BİÇERPARK JONG HWANRichard D. CuthbertSijo Joseph ThandapillySiwen LuoXiang Li

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.