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Academician

ALİ SAMET BABAOĞLU

Doçent

Selçuk 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 46 YÖKSİS 38 · OpenAlex 8 Total citations 415 h-index 12 · OpenAlex OpenAlex coverage %76 matched 34 / 45 Q1 articles 8 Scopus · WoS Q1 3 Best field rank #3,103 / 24,860 Main field · top 12.5% Co-authors 30 6 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: 34
h-index 12 Percentile in Türkiye: 89 #214 of 1,907 at their university by h-index
i10-index
12
Total citations
415
Top 14% in Türkiye
Per article
12.2
FWCI
1.50
1.00 = world average
World top 1%
1
World top 10%
6

Most cited articles

  1. Antioxidant and Antimicrobial Effects of Blackberry, Black Chokeberry, Blueberry, and Red Currant Pomace Extracts on Beef Patties Subject to Refrigerated Storage 2022 world top 1% 94 citations
  2. Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice 2019 world top 10% 45 citations
  3. Effect of Oregano Sage and Rosemary Essential Oils on Lipid Oxidation and Color Properties of Minced Beef During Refrigerated Storage 2014 43 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. h-index on the OpenAlex author profile: 12.

Citing publications Crossref 70 publications citing 35 DOI-bearing articles · 17 Türkiye-affiliated
  • 2019 6
  • 2020 14
  • 2021 25
  • 2022 8
  • 2025 12
  • 2026 5
  1. DOI 10.1016/j.foodcont.2025.111869 2026
  2. DOI 10.5937/ffr0-60276 2026
  3. DOI 10.1016/j.fufo.2025.100869 2026
  4. DOI 10.1016/j.meatsci.2025.109997 2026
  5. DOI 10.1016/j.psj.2025.106225 2026
  6. Aronia Berry (Aronia melanocarpa L.) as a Bioactive Treasure: Insights into Its Health-Promoting Effects TR Nevin Sanlier et al. · Journal of Functional Foods · 2025
  7. Marination with espresso, filter, and Turkish coffee: A novel approach to improving the tenderness of spent hen meat TR Nazik Meziyet Dilek et al. · Poultry Science · 2025 · cites 2 articles of this academic
  8. Aronya Atığının Düşük Yağlı Mayonez Üretiminde Kullanılması TR Alican Akçiçek · Journal of Anatolian Environmental and Animal Sciences · 2025
  9. Effects of fat ratio and cooking method on the formation of polycyclic aromatic hydrocarbons in a semi-dry fermented sausage TR Mine Kirkyol et al. · Food Additives & Contaminants: Part A · 2025
  10. Green Coffee Powder as a Clean-Label Functional Ingredient in Meat Systems: Antioxidant Performance, Molecular Docking Mechanisms, and Technological Properties TR Ece Nur Doğaner et al. · Food Biophysics · 2025 · cites 5 articles of this academic
  11. DOI 10.3390/molecules30214237 2025
  12. DOI 10.1093/jas/skaf337 2025
  13. DOI 10.1016/j.crfs.2025.101228 2025
  14. DOI 10.1007/s11483-025-10054-z 2025
  15. DOI 10.1111/1750-3841.70694 2025
  16. DOI 10.1021/acs.jafc.5c11017 2025
  17. DOI 10.1098/rsos.251095 2025
  18. DOI 10.1016/j.foodchem.2021.131384 2022
  19. DOI 10.1016/j.foodchem.2021.131139 2022
  20. DOI 10.1590/fst.60921 2022
  21. DOI 10.1016/b978-0-323-89929-1.00027-5 2022
  22. DOI 10.1111/jfpp.16327 2022
  23. DOI 10.1111/1541-4337.12907 2022
  24. DOI 10.1016/j.foodchem.2022.132312 2022
  25. DOI 10.5851/kosfa.2021.e62 2022
  26. The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats TR Emel Oz · Food Chemistry · 2021
  27. Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef TR Ilkin Yucel Sengun et al. · International Journal of Food Microbiology · 2021
  28. Black, green, and white tea infusions and powder forms improve oxidative stability of minced beef throughout refrigerated storage TR Görkem Kırmızıkaya et al. · Journal of Food Processing and Preservation · 2021
  29. Gıdalarda pH Ölçümünün Önemi TR Aslı AKSOY · Haliç Üniversitesi Fen Bilimleri Dergisi · 2021
  30. Proximate compositions, fatty acids and mineral contents of chicken and turkey gizzards, and textural properties after tenderization with proteolytic enzymes TR Sevim Yağmur Güven et al. · Journal of Food Processing and Preservation · 2021

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 1

Works 46

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%1
Top 10%6
Avg · n 33 %59.8
Other counts

Scopus (SJR)

  • YÖKSİS rows 26

WoS (JCR)

  • YÖKSİS rows 30

Articles

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

46articles

Journals with publications

23 journals

Narrow down

Scopus (SJR)
Q18 Q210 Q31 Q47
WoS (JCR)
Q13 Q29 Q36 Q412
TR Index
7articles

Article list

  1. 2025 Marination with espresso, filter, and Turkish coffee: A novel approach to improving the tenderness of spent hen meat Poultry Science DOI 10.1016/j.psj.2025.105988 YÖKSİS SJR Q1 JCR Q1 OpenAlex 25.5%
  2. 2025 Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder Polish Journal of Food and Nutrition Sciences DOI 10.31883/pjfns/204727 YÖKSİS SJR Q2 JCR Q3 OpenAlex 10.0%
  3. 2025 A comprehensive study of the fatty acid composition, thermal and some physicochemical properties of abdominal and subcutaneous fats of Linda, Mast and Turkish geese Tropical Animal Health and Production DOI 10.1007/s11250-024-04248-9 YÖKSİS SJR Q2 JCR Q2 OpenAlex 72.6%
  4. 2025 Nutritional Profile and Functional Characteristics of Various Types of Traditionally Produced PEKMEZ—Part I Food Science & Nutrition DOI 10.1002/fsn3.70662 YÖKSİS SJR Q1 JCR Q2 OpenAlex 9.6%
  5. 2025 Comparative Effects of Innovative and Traditional Cooking Methods on Quality Attributes of Tekirdağ Meatballs Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v13i8.2172-2178.7774 YÖKSİS TR Index OpenAlex 19.3%
  6. 2023 Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with Gas Chromatography–Mass Spectrometry Food Science of Animal Resources DOI 10.5851/kosfa.2023.e38 YÖKSİS SJR Q1 JCR Q2 OpenAlex 77.3%
  7. 2023 Using Camu Camu (Myrciaria dubia) and Baobab (Adansonia digitata) Powders as Natural Preservatives in Goose Patties during Frozen Storage Fleischwirtschaft YÖKSİS SJR Q4 JCR Q4
  8. 2023 Assessment of garlic and onion powder as natural antioxidant on the physicochemical properties, lipid-protein oxidation and sensorial characteristics of beef and chicken patties during frozen storage Journal of Food Safety and Food Quality - Archiv für Lebensmittelhygiene DOI 10.53194/0003-925X-74-120 YÖKSİS SJR Q4 JCR Q4
  9. 2023 Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination Food Science & Nutrition DOI 10.1002/fsn3.3566 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 93.1%
  10. 2023 Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat British Poultry Science DOI 10.1080/00071668.2022.2163616 YÖKSİS SJR Q2 JCR Q2 OpenAlex 87.2%
  11. 2023 A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil Food Research International DOI 10.1016/j.foodres.2023.112952 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.3%
  12. 2023 Monitoring of Changes in The Quality Characteristics of Cooked Chicken Döner Kebabs Formulated from Mechanically Deboned Chicken Meat Subject to Refrigerated Storage Selcuk Journal of Agriculture and Food Sciences DOI 10.15316/SJAFS.2023.012 YÖKSİS TR Index JCR Q4 OpenAlex 3.6%
  13. 2022 Effect of Freeze-dried Yoghurt Powders on the Physicochemical, Microbial Changes, and Texture Profiles of Sucuk, a Traditional Turkish Fermented Sausage, throughout Fermentation Journal of Food Safety and Food Quality-Archiv fur Lebensmittelhygiene DOI 10.2376/0003-925X-73-XX YÖKSİS SJR Q4 JCR Q4
  14. 2022 Antioxidant and Antimicrobial Effects of Blackberry, Black Chokeberry, Blueberry, and Red Currant Pomace Extracts on Beef Patties Subject to Refrigerated Storage Meat Science DOI 10.1016/j.meatsci.2022.108765 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 1% OpenAlex 99.4%
  15. 2022 Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2022.2092433 YÖKSİS SJR Q3 JCR Q4 OpenAlex top 10% OpenAlex 95.0%
  16. 2022 The Effect of Pumpkin Powder on the Physicochemical, Emulsification, and Textural Properties of Beef Journal of Food Processing and Preservation DOI 10.1111/jfpp.16728 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.4%
  17. 2022 Grapefruit and Pomelo Peel Extracts as Natural Antioxidants for Improved Storage Stability of Turkey Patties during Refrigerated Storage Journal of Food Science and Technology-Mysore DOI 10.1007/s13197-022-05458-5 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 91.6%
  18. 2022 Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2022.100570 YÖKSİS SJR Q1 JCR Q2 OpenAlex 65.4%
  19. 2022 Valorization of Sugar Beet Molasses Powder by Microwave and Ultrasound-assisted Extractions of Bioactive Compounds: An Optimization Study Journal of Food Processing and Preservation DOI 10.1111/jfpp.16820 YÖKSİS SJR Q2 JCR Q3 OpenAlex 54.9%
  20. 2022 Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulation Selcuk Journal of Agriculture and Food Sciences DOI 10.15316/SJAFS.2022.052 YÖKSİS TR Index JCR Q4 OpenAlex 55.7%

Projects 6 See all (6) →

  1. 2023 Köftenin Oksidatif Stabilitesi Üzerine Karayemiş, Kızılcık ve üvez Posalarından Elde Edilen Tozların Etkilerinin Belirlenmesi TÜBİTAK PROJESİ · Tamamlandı 2023-01-06 – 2023-07-26
  2. 2014 Kuzu ve Dana Kokoreçlerindeki Polisiklik Aromatik Hidrokarbonların (PAH) Oluşum Düzeyi Üzerine Farklı Hayvansal Yağların Etkisi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2014-01-01 – 2015-01-01
  3. 2018 Balkabağı tozunun taze ve dondurulmuş sığır etlerinin fonksiyonel, emülsifikasyon ve tekstürel özellikleri üzerine etkisi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2018-09-27 – 2019-12-26
  4. 2021 Limon, Mandalina ve Portakal Kabuğu Ekstraktı Kullanımının, Soğukta Muhafaza Edilen Sığır ve Tavuk Burgerlerin Bazı Kalite Karakteristikleri Üzerine Etkisinin Belirlenmesi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2021-06-09 – 2022-11-08
  5. 2021 Spontan ve Kontrollü Şartlarda Üretilen Fermente Sucukların Yeni Nesil DNA Sekanslama (Metagenomık) Yöntemiyle 16S rRNAve ITS Bölgeleri Kullanılarak Bakteriyal ve Fungal Biyotalarının Üretim Süreci Boyunca İzlenmesi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2021-09-29 – 2023-09-29

Books 2

  1. 2023 Gıda Nanobiyoteknolojisi Detay Yayıncılık ISBN 978-605-254-735-9 Kitap Bölümü · Bilimsel Kitap
  2. 2023 Gıda İşleme ve Üretiminde Yenilikçi Teknolojiler Akademisyen Yayınevi Kitabevi ISBN 978-625-399-499-0 Kitap Bölümü · Bilimsel Kitap

Proceedings 49 See all (49) →

  1. 2019 Bazı Doğal Antioksidanların Kanatlı Etlerinde Kullanımı 5. Uluslararası Beyaz Et Kongresi
  2. 2024 Formation of PAH and HAA in Meat and Meat Products: Health Risks and Mitigation Strategies 2. BİLSEL INTERNATIONAL SUR SCIENTIFIC RESEARCHES CONGRESS, 15-16 JUNE, 2024, DİYARBAKIR/ TÜRKİYE
  3. — Bisphenol A and Consumer Safety in Meat and Meat Products 6. BİLSEL INTERNATIONAL WORLD SCIENCE AND RESEARCH CONGRESS
  4. 2016 Effect of Vacuum Packaging on Lipid Oxidation and Color Properties of Sucuk During Refrigerated Storage 2 INTERNATIONAL CONFERENCE ON SCIENCEECOLOGY AND TECHNOLOGY(ICONSETE 2016)
  5. 2021 The effect of camu camu (Myrciaria dubia) powder on lipid oxidation and microbiological properties of ground beef II. International Congress of The Turkish Journal of Agriculture- Food Science and Technology-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
30
With an akaturk profile
16
Turkish institutions
6
Co-authored works
%78

Academic co-authors 16

  1. MUSTAFA KARAKAYA Profesör · Selçuk Üniversitesi same university 32
  2. KÜBRA ÜNAL Doçent · Selçuk Üniversitesi same university 23
  3. NAZİK MEZİYET DİLEK Doçent · Selçuk Üniversitesi same university 10
  4. HATİCE BERNA POÇAN Öğretim Görevlisi (ders Vermekle Görevli) · Selçuk Üniversitesi same university 6
  5. NURAN ERDEM Doçent · Aksaray Üniversitesi 5
  6. HALİME ALP Doktor Öğretim Üyesi · Selçuk Üniversitesi same university 4
  7. LÜTFİ PIRLAK Profesör · Selçuk Üniversitesi same university 2
  8. TALHA DEMİRCİ Doçent · Selçuk Üniversitesi same university 2
  9. CENNET ÖZBEK Öğretim Görevlisi (ders Vermekle Görevli) · Selçuk Üniversitesi same university 1
  10. EBRU BAYRAK Doktor Öğretim Üyesi · Selçuk Üniversitesi same university 1
Show all (16)
  1. EMİNE KARABÜK Doçent · Acıbadem Mehmet Ali Aydınlar Üniversitesi 1
  2. FATİH ÖZ Profesör · Atatürk Üniversitesi 1
  3. METİN TURAN Profesör · Yeditepe Üniversitesi 1
  4. RACİYE MERAL Profesör · Van Yüzüncü Yıl Üniversitesi 1
  5. ZAFER CEYLAN Profesör · Bartın Üniversitesi 1
  6. İSKENDER YILDIRIM Profesör · Selçuk Üniversitesi same university 1

National collaboration 6 institutions

Within own university36 joint works · Selçuk Üniversitesi

  1. Aksaray Üniversitesi 5 works · 1 academics
  2. Acıbadem Mehmet Ali Aydınlar Üniversitesi 1 works · 1 academics
  3. Atatürk Üniversitesi 1 works · 1 academics
  4. Bartın Üniversitesi 1 works · 1 academics
  5. Van Yüzüncü Yıl Üniversitesi 1 works · 1 academics
  6. Yeditepe Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 14

Tudi Ainiwaer 3BEDRİ BORA ERTEM 2Görkem KIRMIZIKAYA 2Hayriye Özkan 2Pınar Kadıoğlu 2RAMAZAN YETİŞİR 2AYŞE ÖNEYCEVAT AYDINCansu AtıcıDİLEK CEYDA ÖVENEsra Korkmaz MutluHASAN ÜRERNazan KutluSevim Yağmur Güven

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.