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Academician

MİNE ASLAN

Doktor Öğretim Üyesi

Selçuk Üniversitesi Akşehir Mühendislik Ve Mimarlık Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Articles 26 YÖKSİS 19 · OpenAlex 7 Total citations 273 h-index 9 · OpenAlex OpenAlex coverage %96 matched 24 / 25 Q1 articles 6 Scopus · WoS Q1 3 Best field rank #7,197 / 24,860 Main field · top 29.0% Co-authors 14 2 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: 24 + YÖKSİS · co-author record: 1
h-index 9 Percentile in Türkiye: 81 #346 of 1,907 at their university by h-index
i10-index
9
Total citations
273
Top 20% in Türkiye
Per article
10.9
FWCI
1.05
1.00 = world average
World top 1%
0
World top 10%
4

Most cited articles

  1. Possibility of using chickpea aquafaba as egg replacer in traditional cake formulation 2020 world top 10% 68 citations
  2. Storage stability, heat stability, controlled release and antifungal activity of liposomes as alternative fungal preservation agents 2023 35 citations
  3. Foam drying of aquafaba: Optimization with mixture design 2021 33 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. 1 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: 11.

Citing publications Crossref 33 publications citing 22 DOI-bearing articles · 11 Türkiye-affiliated
  • 2020 1
  • 2021 12
  • 2022 5
  • 2025 14
  • 2026 1
  1. Yer Bademi (Cyperus esculentus L.) Ununun Şeker ve Shortening İkamesi Olarak Kullanımının Kek Kalitesine Etkisi TR Nebahat İnyayla et al. · Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi · 2026
  2. Incorporating legume and nut flours into pasta, bakery products, and snacks: Opportunities and challenges TR V. Imeneo et al. · Future Foods · 2025
  3. 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
  4. Evaluation of Plant-Based Milks in Vegan Muffins: Functional, Structural, Rheological and Nutritional Characterization TR Kübra Topaloğlu Günan et al. · Foods · 2025
  5. DRUM DRYING OF SOURDOUGH: IDENTIFYING OPTIMAL PROCESS CONDITIONS FOR POWDER PRODUCTION AND BREAD APPLICATIONS TR Özge Filiz et al. · Gıda · 2025
  6. Production of Vegetable Based Gluten-Free Snack Food Containing Olive Oil and Tahini TR Bige Karaman et al. · Sakarya University Journal of Science · 2025
  7. Insights into the Morphology, Chemical Structure, and Moisture Adsorption Behaviour of Vacuum-Dried Sourdough Powder TR Cihadiye Candal-Uslu et al. · Food Biophysics · 2025
  8. DOI 10.1021/acs.langmuir.5c04793 2025
  9. DOI 10.1111/1541-4337.70325 2025 · cites 2 articles of this academic
  10. DOI 10.1016/j.lwt.2025.118820 2025
  11. DOI 10.1007/s44187-025-00742-7 2025
  12. DOI 10.1016/j.tifs.2025.105402 2025
  13. DOI 10.1016/j.foohum.2025.100949 2025
  14. DOI 10.1007/s11694-025-03721-9 2025
  15. DOI 10.1039/9781837674220-00053 2025
  16. Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle TR Nezahat Olcay et al. · International Journal of Gastronomy and Food Science · 2022
  17. DOI 10.1111/jfpp.16487 2022
  18. DOI 10.1016/j.foodhyd.2022.107611 2022
  19. DOI 10.3390/agriculture12030328 2022
  20. DOI 10.1016/j.jped.2021.03.003 2022
  21. A review of egg replacement in cake production: Effects on batter and cake properties TR Gamze Nil Yazici et al. · Trends in Food Science & Technology · 2021
  22. A new trend among plant-based food ingredients in food processing technology: Aquafaba TR Erenay Erem et al. · Critical Reviews in Food Science and Nutrition · 2021
  23. Kavun çekirdeği pirolizine ait kinetik parametrelerin ve termodinamik özelliklerin belirlenmesi TR Korkut AÇIKALIN et al. · Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi · 2021
  24. DOI 10.1111/jfpp.15398 2021
  25. DOI 10.3390/foods10102433 2021
  26. DOI 10.1016/j.tifs.2021.02.035 2021
  27. DOI 10.1097/mpg.0000000000003363 2021
  28. DOI 10.3390/diagnostics11122219 2021
  29. DOI 10.3390/foods10051128 2021
  30. DOI 10.3390/foods10102287 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 ?

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%4
Avg · n 23 %61.6
Other counts

Scopus (SJR)

  • YÖKSİS rows 12

WoS (JCR)

  • YÖKSİS rows 14

Articles

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

26articles

Journals with publications

16 journals

Narrow down

Scopus (SJR)
Q16 Q23 Q32 Q41
WoS (JCR)
Q13 Q23 Q33 Q45
TR Index
7articles

Article list

  1. 2024 Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production Journal of Cereal Science DOI 10.1016/j.jcs.2024.103882 YÖKSİS SJR Q1 JCR Q2 OpenAlex 73.0%
  2. 2024 Application of Cinnamomum verum and Syzygium aromaticum extract-loaded liposomes as natural antifungal preservatives in packed fresh pasta Journal of Stored Products Research DOI 10.1016/j.jspr.2024.102389 YÖKSİS SJR Q1 JCR Q1 OpenAlex 65.3%
  3. 2024 Storage stability, nutritional and qualitative attributes of biscuits enriched with terebinth, flaxseed and sesame seeds British Food Journal DOI 10.1108/BFJ-10-2023-0958 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.1%
  4. 2024 Antifungal Activity, Total Phenolic Content and Antioxidant Activity Properties of Some Spices Extracts as Alternative Natural Antimicrobial Agents Journal Of Agriculture and Nature DOI 10.18016/ksutarimdoga.vi.1198207 YÖKSİS TR Index JCR Q4 OpenAlex 37.9%
  5. 2023 Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour Journal of Food Measurement and Characterization DOI 10.1007/s11694-023-02079-0 YÖKSİS SJR Q2 JCR Q2 OpenAlex 64.1%
  6. 2023 Storage stability, heat stability, controlled release and antifungal activity of liposomes as alternative fungal preservation agents Food Bioscience DOI 10.1016/j.fbio.2022.102281 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.1%
  7. 2023 Mor havuç tozu ikamesinin cips örneklerinin bazı fiziksel, kimyasal ve duyusal özellikleri üzerine etkisi Harran Tarım ve Gıda Bilimleri Dergisi DOI 10.29050/harranziraat.1164267 YÖKSİS TR Index OpenAlex 27.7%
  8. 2023 Effect of Persimmon (Diospyros kaki Thunb.) Powder and Quince (Cydonia oblonga) Seed Mucilage on Physical, Chemical, Textural and Sensory Properties of Turkish Noodles Akademik Gıda DOI 10.24323/akademik-gida.1423429 YÖKSİS TR Index SJR Q4 OpenAlex 34.0%
  9. 2022 Refractance window drying in the production of instant bakers yeast and its effect on the quality characteristics of bread Journal of Food Science DOI 10.1111/1750-3841.16338 YÖKSİS SJR Q1 JCR Q2 OpenAlex 59.2%
  10. 2022 The comparison of lupin milk with soy milk as an alternative egg substitute for cake production Journal of Food Processing and Preservation DOI 10.1111/jfpp.16572 YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 90.2%
  11. 2022 Improvement of Structural and Nutritional Quality of Gluten Free Pasta Journal of Culinary Science & Technology DOI 10.1080/15428052.2021.2020198 YÖKSİS SJR Q3 JCR Q4 OpenAlex 74.7%
  12. 2022 Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Dif-ferent Methods in Whole Wheat Flour Chips Selcuk Journal of Agricultural and Food Sciences DOI 10.15316/SJAFS.2022.009 YÖKSİS TR Index JCR Q4 OpenAlex 4.5%
  13. 2021 Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2021.100429 YÖKSİS SJR Q1 JCR Q3 OpenAlex top 10% OpenAlex 92.7%
  14. 2021 Foam drying of aquafaba: Optimization with mixture design Journal of Food Processing and Preservation DOI 10.1111/jfpp.15185 YÖKSİS SJR Q2 JCR Q3 OpenAlex 86.9%
  15. 2021 Development of a functional cake formulation with purple carrot powder dried by different methods Food and Health DOI 10.3153/FH21025 YÖKSİS TR Index OpenAlex 55.0%
  16. 2020 A Study on the Potential of Using Melon Wastes in Biscuit Production Journal Of Agriculture and Nature DOI 10.18016/ksutarimdoga.vi.681812 YÖKSİS TR Index JCR Q4 OpenAlex 66.3%
  17. 2020 Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour [pdf] Acta Scientiarum Polonorum Technologia Alimentaria DOI 10.17306/J.AFS.2020.0795 YÖKSİS SJR Q3 JCR Q4 OpenAlex 59.4%
  18. 2020 Possibility of using chickpea aquafaba as egg replacer in traditional cake formulation Harran Journal of Agricultural and Food Science DOI 10.29050/harranziraat.569397 YÖKSİS TR Index OpenAlex top 10% OpenAlex 92.9%
  19. 2019 Kefir Kültürü ve İnstant Maya Kullanımının Boza Kalitesi Üzerine Etkisi ve Havuç Tozları ile Bozanın Zenginleştirilmesi Necmettin Erbakan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi DOI https://dergipark.org.tr/tr/download/article-file/878180 YÖKSİS

Projects 5

  1. 2022 Esansiyel uçucu yağ bileşenleri ile nişasta-katılım kompleksi üretimi ve antimikrobiyal ajan olarak tahıl ürünlerinde kullanımı TÜBİTAK PROJESİ · Tamamlandı 2022-10-01 – 2024-11-25
  2. 2023 Çörek otu ve kişniş ekstrakt ilaveli polisakkarit-protein esaslı yenibilir flim ile kek kalitesinin ve raf ömrünün iyileştirilmesi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2023-07-14 – 2025-07-14
  3. 2020 Lipozomal Enkapsüle Edilmiş Bazı Bitki Ekstraktlarının Ekmek ve Yaş Makarna Formülasyonlarında Doğal Koruyucu Olarak Kullanımı Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2020-10-21 – 2022-10-20
  4. 2018 Baklagil Sütlerinin Kek Üretiminde Kullanım İmkanlarının Araştırılması Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2018-04-09 – 2021-06-18
  5. 2018 Diyet lifi ve dirençli nişastaca zengin un miksleri kullanılarak üretilen diyabetik bisküvilerin kalite özelliklerinin belirlenmesi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2018-05-10 – 2021-03-15

Books 3

  1. 2026 Brain Foods Nutrition to Optimize Cognitive Performance CRC Press ISBN 9781032687155 Kitap Bölümü · Bilimsel Kitap
  2. 2025 BIOACTIVE COMPONENTS AND BIOCHEMICAL PROPERTIES IN FOODS Orient Publications ISBN 978-625-5976-17-8 Kitap Bölümü · Bilimsel Kitap
  3. 2025 GLUTENSİZ GIDA MÜHENDİSLİĞİ Nobel ISBN 978-625-386-125-4 Kitap Bölümü · Bilimsel Kitap

Proceedings 19 See all (19) →

  1. — IMPROVEMENT OF FUNCTIONAL CORN CHIPS WITH DIFFERENT DRYING POMEGRANATE (PUNICA GRANATUM) BY-PRODUCT ICONFOOD'23 INTERNATIONAL CONGRESS on FOOD RESEARCHES
  2. — Nohut Unu ve Transglutaminaz Enzimi İlavesinin Eriştenin Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri Üzerine Etkisi 5th International Eurasian Congress on Natural Nutrition, Healthy Life & Sport
  3. 2025 PHYSICAL CHARACTERIZATION OF TURKISH NOODLES INCORPORATING VARIOUS FORMS OF ABELMOSCHUS ESCULENTUS SEED FLOUR INTERNATIONAL MEKE RURAL DEVELOPMENT CONGRESS
  4. — ASSESSMENT OF RAW AND COOKED YELLOW PEA FLOUR AND ADDITIVE USAGE ON MIXOLAB PROPERTIES OF FLOUR BLENDS VI. INTERNATIONAL KOP REGIONAL DEVELOPMENT SYMPOSIUM
  5. — Effects Of Fermented Lupin Flour On Physical And Chemical Properties Of Erişte International Conference on Food, Nutrition and Dietetics, Gastronomy Research

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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
14
With an akaturk profile
7
Turkish institutions
2
Co-authored works
%73

Academic co-authors 7

  1. NİLGÜN ERTAŞ Profesör · Necmettin Erbakan Üniversitesi 13
  2. MUSTAFA KÜRŞAT DEMİR Profesör · Necmettin Erbakan Üniversitesi 5
  3. SULTAN ARSLAN TONTUL Profesör · Selçuk Üniversitesi same university 4
  4. HÜMEYRA ÇETİN BABAOĞLU Doçent · Selçuk Üniversitesi same university 2
  5. NERMİN BİLGİÇLİ Profesör · Necmettin Erbakan Üniversitesi 2
  6. YASEMİN YAVUZ ABANOZ Öğretim Görevlisi (uygulamalı Birim) · Recep Tayyip Erdoğan Üniversitesi 2
  7. İSMAİL TONTUL Doçent · Necmettin Erbakan Üniversitesi 2

National collaboration 2 institutions

Within own university4 joint works · Selçuk Üniversitesi

  1. Necmettin Erbakan Üniversitesi 17 works · 4 academics
  2. Recep Tayyip Erdoğan Üniversitesi 2 works · 1 academics

Other co-authors (incl. international) 7

NEZAHAT OLCAY 2ÜLGEN İLKNUR KONAK ALKIŞ 2ASUMAN ÇEVİKESMA YAĞCILARFATMA BURCU KARAKOÇHİLAL KESKİNRAHİME DİLRUBA KAYA

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.