Academician

KÜBRA ERTAN

Doktor Öğretim Üyesi

Burdur Mehmet Akif Ersoy Üniversitesi Mühendislik-Mimarlık Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex

Ana Dal Mühendislik Temel Alanı
Yan Dal Gıda Bilimleri ve Mühendisliği

Keywords YÖKSİS

Articles 12 YÖKSİS 12 · OpenAlex 0 Total citations 367 h-index 9 · OpenAlex OpenAlex coverage %92 matched 11 / 12 Q1 articles 6 Scopus · WoS Q1 7 Best field rank #9,372 / 24,860 Main field · top 37.7% Co-authors 17 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: 11 + YÖKSİS · co-author record: 6

h-index 9 Percentile in Türkiye: 67 #158 of 994 at their university by h-index

i10-index: 9
Total citations: 367
Per article: 21.6
FWCI: 1.38
World top 1%: 0
World top 10%: 2

Most cited articles

Carvacrol/cyclodextrin inclusion complex loaded gelatin/pullulan nanofibers for active food packaging applications 2023 world top 10% 103 citations
Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk 2016 world top 10% 69 citations
Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners 2020 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. 6 articles (101 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.

Citing publications Crossref 54 publications citing 11 DOI-bearing articles · 13 Türkiye-affiliated

2018 1
2019 7
2020 13
2021 17
2022 4
2025 6
2026 6

The impact of ultrasonic processing on the stability of water- and fat-soluble vitamins in milk TR Onur Guneser et al. · International Dairy Journal · 2026
DOI 10.1016/j.cis.2025.103742 2026
DOI 10.1016/b978-0-443-24768-2.00017-x 2026
DOI 10.1016/j.foodcont.2025.111919 2026
DOI 10.1016/j.fochx.2025.103384 2026
DOI 10.1016/j.foodhyd.2025.112342 2026
DOI 10.1080/15440478.2025.2583850 2025
DOI 10.1016/j.ijbiomac.2025.148569 2025
DOI 10.1038/s41598-025-20950-6 2025
DOI 10.1111/1541-4337.70349 2025
DOI 10.1080/19476337.2025.2544934 2025
DOI 10.2139/ssrn.5811711 2025
Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran TR Handan Kocabaş et al. · International Dairy Journal · 2022
DOI 10.1016/j.lwt.2022.113070 2022
DOI 10.1007/s11947-022-02760-0 2022
DOI 10.1016/j.idairyj.2022.105375 2022
Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage TR Sümeyye Alagöz Kabakcı et al. · Journal of the Science of Food and Agriculture · 2021
Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pasteurization TR Buket Askin et al. · Journal of Food Measurement and Characterization · 2021
YOĞURT ÜRETİMİNİN FARKLI AŞAMALARINDA ULTRASON UYGULAMASININ YOĞURTLARIN MİKROBİYOLOJİK VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİNİN DEĞERLENDİRİLMESİ TR Nisanur EKTİK et al. · Izmir Democracy University Health Sciences Journal · 2021
A Preliminary Study on the Physicochemical, Microbiological and Sensory Characteristics of Purslane and/or Cayenne Pepper Added Drinking Yogurt, A Traditional Anatolian Beverage TR Atiye DEĞİRMENCİ et al. · Karadeniz Fen Bilimleri Dergisi · 2021
DOI 10.3233/jbr-211502 2021
DOI 10.3390/foods10102416 2021
DOI 10.1111/jfpe.13698 2021
DOI 10.1016/b978-0-12-818275-8.00006-4 2021
DOI 10.3389/fsufs.2021.790205 2021
DOI 10.1101/2021.03.03.433673 2021
DOI 10.1007/s11738-021-03262-w 2021
DOI 10.1111/1471-0307.12761 2021
DOI 10.1111/jtxs.12644 2021
DOI 10.1016/j.ultsonch.2021.105467 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 3

Works 12

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

Indexes and citation percentiles

TR Index 1 articles

OpenAlex citation percentile

Top 1%0

Top 10%2

Avg · n 11 %72.5

Other counts

Scopus (SJR)

YÖKSİS rows 12

WoS (JCR)

YÖKSİS rows 11

Articles

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

12articles

Journals with publications

10 journals

Narrow down

Scopus (SJR)

Q16 Q23 Q32 Q41

WoS (JCR)

Q17 Q21 Q32 Q41

TR Index

1articles

Article list

Projects 2

2019 pH, Ultrasonikasyon ve Ultraviyole Uygulamalarının Fiğ Nişastası ve Susam Küspesi Proteini Kullanılarak Elde Edilen Aktif Biyoçözünür Filmlerin Fizikokimyasal Özellikleri Üzerine Etkisi TÜBİTAK PROJESİ · Tamamlandı 2019-09-15 – 2021-01-15
2015 Vişne nektarlarının renginin ve renk stabilitesinin kopigmentasyon etkisi ile artırılması ve depolama boyunca renkte meydana gelen değişmeler MEHMET AKİF ERSOY ÜNİVERSİTESİ TÜBİTAK PROJESİ · Tamamlandı 2015-03-01 – 2017-04-01

Proceedings 3

2015 Total antioxidant capacity of different commercial pasteurized and ultra high temperature (UHT) treated cow milk samples 12th Egyptian Conference of Dairy Science and Technology "Milk and Dairy Products: A Healthy Vision
— Total phenolic content and antioxidant capacity of Burdur walnut dessert ceviz ezmesi The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus"
— Effects of various co-pigments, honey and sugars on anthocyanins and color of sour cherry nectars 4th International Conference and Exhibition on Food Processing & Technology

← Back to academicians

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: 17
With an akaturk profile: 6
Turkish institutions: 2
Co-authored works: %100

Academic co-authors 6

SERPİL ŞAHİN Profesör · Orta Doğu Teknik Üniversitesi 5
SERVET GÜLÜM ŞÜMNÜ Profesör · Orta Doğu Teknik Üniversitesi 5
MEHMET ÖZKAN Profesör · Ankara Üniversitesi 3
OĞUZ GÜRSOY Profesör · Burdur Mehmet Akif Ersoy Üniversitesi same university 2
YUSUF YILMAZ Profesör · Burdur Mehmet Akif Ersoy Üniversitesi same university 2
ÖZGE GÖKÇE Doktor Öğretim Üyesi · Burdur Mehmet Akif Ersoy Üniversitesi same university 2

National collaboration 2 institutions

Within own university3 joint works · Burdur Mehmet Akif Ersoy Üniversitesi

Orta Doğu Teknik Üniversitesi 5 works · 2 academics
Ankara Üniversitesi 3 works · 1 academics

Other co-authors (incl. international) 11

Meltem Türkyılmaz 3ASLI ÇELEBİOĞLU 2TAMER UYAR 2Craig AltierMELİSSA KOCATEPEMahmoud AboelkheirPatricia Munsch AlatossavaRimi ChowdhurySEMA ZERENTapani AlatossavaZİNNUR YAĞMUR BUĞDAY

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.