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Academician

FIRAT YILMAZ

Doktor Öğretim Üyesi

Gümüşhane Üniversitesi Mühendislik Ve Doğa Bilimleri Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 17 YÖKSİS 17 · OpenAlex 0 Total citations 141 h-index 5 · OpenAlex OpenAlex coverage %76 matched 13 / 17 Q1 articles 4 Scopus · WoS Q1 3 Best field rank #10,057 / 24,860 Main field · top 40.5% Co-authors 24 10 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: 13 + YÖKSİS · co-author record: 4
h-index 5 Percentile in Türkiye: 60 #102 of 567 at their university by h-index
i10-index
4
Total citations
141
Top 31% in Türkiye
Per article
8.3
FWCI
0.73
1.00 = world average
World top 1%
0
World top 10%
1

Most cited articles

  1. The effects of beeswax coating on quality of Kashar cheese during ripening 2012 66 citations
  2. Preliminary assessment of a yoghurt like product manufactured from hazelnut slurry Study using response surface methodology 2015 26 citations
  3. Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods 2018 20 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. 4 articles (0 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 35 publications citing 15 DOI-bearing articles · 20 Türkiye-affiliated
  • 2018 1
  • 2019 5
  • 2020 8
  • 2021 11
  • 2022 5
  • 2025 3
  • 2026 2
  1. Bioactive components in mold-ripened Civil cheese: Profiling peptides, gamma-aminobutyric acid (GABA), and biogenic amines TR Mustafa Kılıç et al. · Food Bioscience · 2026
  2. DOI 10.1016/j.afres.2025.101610 2026
  3. DRUM DRYING OF SOURDOUGH: IDENTIFYING OPTIMAL PROCESS CONDITIONS FOR POWDER PRODUCTION AND BREAD APPLICATIONS TR Özge Filiz et al. · Gıda · 2025
  4. Effects of Spice Mixtures and Konjac Glucomannan–Whey Protein Isolate Based Edible Films on the Microbiological Stability and Textural Properties of Cheese TR Aslı Çelikel Güngör et al. · Foods · 2025
  5. Antioxidant activity and phenolic–flavonoid content of Phlomis pungens var. pungens collected in Erzincan (Türkiye) TR Aleyna Kiliç et al. · Pharmata · 2025
  6. Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses TR Neslihan Ayag et al. · International Dairy Journal · 2022
  7. Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product TR OSMAN GUL et al. · Anais da Academia Brasileira de Ciências · 2022
  8. DOI 10.1016/j.lwt.2022.113254 2022
  9. DOI 10.1016/j.ultsonch.2022.105914 2022
  10. DOI 10.1002/fsn3.2771 2022
  11. Development of vegan kefir fortified with Spirulina platensis TR Didem Sözeri Atik et al. · Food Bioscience · 2021
  12. Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk TR Ilyas Atalar et al. · International Journal of Gastronomy and Food Science · 2021
  13. Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production TR Sebnem Ozturkoglu-Budak et al. · International Dairy Journal · 2021
  14. The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese TR Ümit YALÇIN et al. · Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi · 2021
  15. DOI 10.1590/0103-8478cr20200361 2021
  16. DOI 10.1016/b978-0-12-819662-5.00017-3 2021
  17. DOI 10.1016/j.lwt.2021.111888 2021
  18. DOI 10.3390/coatings11030261 2021
  19. DOI 10.3390/ijerph18189789 2021
  20. DOI 10.1016/j.crfs.2021.03.004 2021
  21. DOI 10.1016/j.jclepro.2021.126196 2021
  22. Development of Homemade Hazelnut Milk-based Beverage TR Şühedanur Aysu et al. · Journal of Culinary Science & Technology · 2020
  23. Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş TR Sefa Işık et al. · Harran Tarım ve Gıda Bilimleri Dergisi · 2020
  24. BAL MUMUNUN YAPISI, KULLANIM ALANLARI ve BAZI TEMEL SORUNLARI TR Erkan Topal et al. · Uludağ Arıcılık Dergisi · 2020
  25. Effects of different starter cultures on the ripening characteristics of Golot cheese TR Hayriye Sekban et al. · Nutrition & Food Science · 2020
  26. Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese TR Sümeyye EROL et al. · Akademik Gıda · 2020
  27. DOI 10.1111/jfpp.15091 2020
  28. DOI 10.1155/2020/8868673 2020
  29. DOI 10.1002/jsfa.10816 2020
  30. Functional kefir production from high pressure homogenized hazelnut milk TR Ilyas Atalar · LWT · 2019

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 17

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 13 %56.1
Other counts

Scopus (SJR)

  • YÖKSİS rows 10

WoS (JCR)

  • YÖKSİS rows 9

Articles

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

17articles

Journals with publications

15 journals

Narrow down

Scopus (SJR)
Q14 Q23 Q32 Q41
WoS (JCR)
Q13 Q21 Q33 Q42
TR Index
7articles

Article list

  1. 2026 Thermochemical Valorization of Silkworm Feeding Waste: Chemical Characterization and Biological Activities of the Pyrolysis-Derived Liquid Fraction Antioxidants DOI 10.3390/antiox15091213 YÖKSİS SJR Q1 JCR Q1
  2. 2026 Investigation of the enzyme-inhibitory, antibacterial, and anticancer properties of metal phthalocyanines Turkish Journal of Chemistry DOI 10.55730/1300-0527.3788 YÖKSİS TR Index SJR Q3 JCR Q3 OpenAlex 87.7%
  3. 2026 Evaluation of the Physicochemical and Microbiological Quality of Cream Cakes Marketed in Trabzon: A Pearson Correlation and Principal Component Analysis (PCA) Approach Food Science and Engineering Research DOI 10.62425/foodscience.1976369,-Add%20to%20Jenni YÖKSİS
  4. 2025 Incorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kaşar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles Food Chemistry DOI 10.1016/j.foodchem.2025.144090 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.6%
  5. 2025 Comprehensive Analysis of the Antioxidant and Enzyme Inhibitory Properties and Phenolic Compounds of Phlomis armeniaca: Potential Applicant in Neurodegenerative Diseases Chemistry & Biodiversity DOI 10.1002/cbdv.202402969 YÖKSİS SJR Q2 JCR Q3 OpenAlex 80.0%
  6. 2025 A comparative analysis of microbial, chemical composition, and quality parameters in Kürtün-Araköy and Gümüşhane breads Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.17714/gumusfenbil.1617222 YÖKSİS TR Index SJR Q4 OpenAlex 12.8%
  7. 2025 Investigation of Microbial and Physicochemical Quality of Hamsiköy Rice Pudding: A Comparative Study on Baked and Non-Baked Samples Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v13i9.2671-2679.7771 YÖKSİS TR Index OpenAlex 14.5%
  8. 2025 Sensory and physicochemical characteristics of mulberry leathers enriched with sesame, almond, sunflower seeds, coconut, and peanut Turkish Journal of Analytical Chemistry DOI 10.51435/turkjac.1594643 YÖKSİS TR Index OpenAlex 64.9%
  9. 2025 Exploring the Antioxidant and Neuroprotective Potential of Muscari armeniacum: Phenolic Profiling and Enzyme Inhibition Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v13i1.204-209.7355 YÖKSİS TR Index OpenAlex 51.3%
  10. 2024 Exploring the Impacts of Angelica purpurascens Extracts on Anticholinergic, Antidiabetic, Antibacterial Potential, and Antioxidant Capacity Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.21597/jist.1411501 YÖKSİS OpenAlex 70.4%
  11. 2024 Assessment of Traditional and Commercial Rosehip Marmalade Samples: Physicochemical, Antioxidant, and Antibacterial Properties in Gümüşhane Province Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v12is2.2317-2327.7069 YÖKSİS TR Index OpenAlex 22.3%
  12. 2019 Preliminary investigation of yoghurt enriched with hazelnut milk International Food Research Journal DOI http://www.ifrj.upm.edu.my/2620(02)202019/(29).pdf YÖKSİS SJR Q3 JCR Q4
  13. 2019 Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY DOI 10.1111/1471-0307.12565 YÖKSİS SJR Q2 JCR Q3 OpenAlex 75.0%
  14. 2018 Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods FOOD SCIENCE AND TECHNOLOGY RESEARCH DOI 10.3136/fstr.24.971 YÖKSİS SJR Q2 JCR Q4 OpenAlex 61.0%
  15. 2015 Preliminary assessment of a yoghurt like product manufactured from hazelnut slurry Study using response surface methodology LWT - Food Science and Technology DOI 10.1016/j.lwt.2014.06.023 YÖKSİS SJR Q1 JCR Q1 OpenAlex 10.5%
  16. 2013 PEF İŞLEMİNİN SÜT VE SÜT ÜRÜNLERİNDE UYGULANABİLİRLİĞİ-PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS MANAS Mühendislik Dergisi (DergiPark) YÖKSİS TR Index
  17. 2012 The effects of beeswax coating on quality of Kashar cheese during ripening INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.9%

Projects 12 See all (12) →

  1. 2021 Doğu Karadeniz Bölgesinde (Trabzon, Rize, Gümüşhane, Bayburt İlleri) Tüketilen Yöresel Aho Peynirinin Patojen Bakteri Populasyonunun Araştırılması Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2021-09-30 – 2023-10-03
  2. 2021 Trabzon ve İlçelerinde Satışa Sunulan Hamsiköy Sütlaçlarının Bazı Mikrobiyolojik ve Kimyasal Özelliklerinin Araştırılması Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2021-09-30 – 2023-09-03
  3. 2014 Kaşar peyniri üretiminde sonikasyon uygulaması ile zayıflatılmış starter olmayan Laktobasillerin peynirin olgunlaşması ve kalitesi üzerine etksis TÜBİTAK PROJESİ · Tamamlandı 2014-11-11 – 2017-03-27
  4. 2014 Kaşar Peyniri Üretiminde Sonikasyon Uygulamasıyla Zayıflatılmış Starter Olmayan Laktobasillerin Peynirin Olgunlaşması ve Kalitesi Üzerine Etkisi TÜBİTAK PROJESİ · Tamamlandı 2014-11-11 – 2017-03-27
  5. 2015 Kaşar Peyniri Üretiminde Balmumunun Kaplama Materyali Olarak Kullanımının Aroma Bileşenleri ve Proteoliz üzerine Etkisi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2015-12-30 – 2016-12-30

Proceedings 5

  1. 2017 Effect of Different sonication on specific aminopeptidase activities of Lactobacillus paracasei ATCC 334 and Lactobacillus helveticus DPC 4571 strains 19 th International Conference on Food Processing and Technology
  2. 2016 The effects of coating with beeswax on volatile compounds and proteolysis levels of kashar cheese during ripening FOOD STRUCTURE DESIGN
  3. — INVESTIGATION OF MICROBIOLOGICAL PROPERTIES OF GOLOT CHEESE SOLD IN TRABZON PROVINCE IN TERMS OF CONSUMER HEALTH 5th International Black Sea Modern Scientific Research Congress
  4. 2015 Determination of Some Microbiological Characteristics of EdibleButters Added with Lyophilized Garlic During The Storage Period The 3rd International Symposium onTraditional Foods from Adriatic to Caucasus1-4 October 2015 Sarajevo - Bosnia and Herzegovina
  5. 2015 The effect of different drying methods using in production of driedsourdough onto counts of microbiota The 3rd International Symposium onTraditional Foods from Adriatic to Caucasus

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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
20
Turkish institutions
10
Co-authored works
%88

Academic co-authors 20

  1. FEVZİ TOPAL Profesör · Gümüşhane Üniversitesi same university 4
  2. HURİ İLYASOĞLU Profesör · Gümüşhane Üniversitesi same university 4
  3. MERYEM TOPAL Profesör · Gümüşhane Üniversitesi same university 4
  4. CEMALETTİN BALTACI Profesör · Gümüşhane Üniversitesi same university 3
  5. AHMED MENEVŞEOĞLU Doçent · Ağrı İbrahim Çeçen Üniversitesi 2
  6. ELİF DAĞDEMİR Profesör · Atatürk Üniversitesi 2
  7. ALİ ADNAN HAYALOĞLU Profesör · İnönü Üniversitesi 1
  8. ALİ GÜNDOĞDU Profesör · Karadeniz Teknik Üniversitesi 1
  9. EMRE GÜZEL Profesör · Sakarya Uygulamalı Bilimler Üniversitesi 1
  10. EMRE KABİL Doktor Öğretim Üyesi · Yalova Üniversitesi 1
Show all (20)
  1. ESRA BULUT ATALAY Doktor Öğretim Üyesi · Sivas Cumhuriyet Üniversitesi 1
  2. FİLİZ YANGILAR Doçent · Erzincan Binali Yıldırım Üniversitesi 1
  3. KAĞAN KILINÇ Doktor Öğretim Üyesi · Gümüşhane Üniversitesi same university 1
  4. MURAT KÜÇÜK Profesör · Karadeniz Teknik Üniversitesi 1
  5. MÜGE HENDEK Profesör · Kastamonu Üniversitesi 1
  6. NESİBE ARSLAN BURNAZ Doçent · Gümüşhane Üniversitesi same university 1
  7. TURGUT ŞAHİNÖZ Doçent · Ordu Üniversitesi 1
  8. ÖMER KARPUZ Doktor Öğretim Üyesi · Gümüşhane Üniversitesi same university 1
  9. ÜMİT MUHAMMET KOÇYİĞİT Profesör · Sivas Cumhuriyet Üniversitesi 1
  10. ŞEYDA MERVE KARATAŞ Doktor Öğretim Üyesi · Gümüşhane Üniversitesi same university 1

National collaboration 10 institutions

Within own university9 joint works · Gümüşhane Üniversitesi

  1. Atatürk Üniversitesi 2 works · 1 academics
  2. Ağrı İbrahim Çeçen Üniversitesi 2 works · 1 academics
  3. Karadeniz Teknik Üniversitesi 2 works · 2 academics
  4. Erzincan Binali Yıldırım Üniversitesi 1 works · 1 academics
  5. Kastamonu Üniversitesi 1 works · 1 academics
  6. Ordu Üniversitesi 1 works · 1 academics
  7. Sakarya Uygulamalı Bilimler Üniversitesi 1 works · 1 academics
  8. Sivas Cumhuriyet Üniversitesi 1 works · 2 academics
  9. Yalova Üniversitesi 1 works · 1 academics
  10. İnönü Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 4

Burak GülerBÜŞRA ÇİMENBÜŞRA ŞAHİNGÜLSÜM ORDU

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.