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Academician

BEHİÇ MERT

Profesör

Orta Doğu Teknik Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 56 YÖKSİS 56 · OpenAlex 0 Total citations 2,385 h-index 23 · OpenAlex OpenAlex coverage %93 matched 52 / 56 Q1 articles 35 Scopus · WoS Q1 25 Best field rank #728 / 24,860 Main field · top 2.9% Co-authors 91 14 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: 52 + YÖKSİS · co-author record: 1
h-index 23 Percentile in Türkiye: 98 #45 of 1,012 at their university by h-index
i10-index
39
Total citations
2,385
Top 1.3% in Türkiye
Per article
45.0
FWCI
2.90
1.00 = world average
World top 1%
1
World top 10%
15

Most cited articles

  1. Rheological properties of gluten free bread formulations 2010 world top 10% 322 citations
  2. Reducing saturated fat with oleogel shortening blends in a baked product 2016 world top 10% 238 citations
  3. Utilization of chestnut flour in gluten free bread formulations 2010 world top 10% 213 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 (9 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: 23.

Citing publications Crossref 408 publications citing 54 DOI-bearing articles · 44 Türkiye-affiliated
  • 2011 2
  • 2019 41
  • 2020 129
  • 2021 131
  • 2022 65
  • 2025 24
  • 2026 16
  1. Coconut-based dried and baked products: Chips and cookies TR Işıl İlter Baysan et al. · Coconut-Based Beverages and Products · 2026
  2. Nutritional benefits of oleogels and emulsion gels TR Xiaoyang Shao et al. · Future Fat Alternatives · 2026
  3. 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
  4. DOI 10.1016/b978-0-443-29071-8.00020-9 2026
  5. DOI 10.1016/j.foodchem.2025.147416 2026 · cites 2 articles of this academic
  6. DOI 10.1016/j.foodchem.2025.147300 2026
  7. DOI 10.1016/j.lwt.2025.118896 2026 · cites 2 articles of this academic
  8. DOI 10.1016/j.afres.2025.101610 2026
  9. DOI 10.1016/b978-0-443-29071-8.00027-1 2026
  10. DOI 10.1016/j.jfoodeng.2025.112848 2026
  11. DOI 10.1016/b978-0-443-29071-8.00029-5 2026
  12. DOI 10.1016/b978-0-443-29071-8.00022-2 2026 · cites 3 articles of this academic
  13. DOI 10.1007/s12649-026-03531-0 2026
  14. DOI 10.1016/b978-0-443-29071-8.00008-8 2026 · cites 2 articles of this academic
  15. DOI 10.1016/j.ifset.2025.104417 2026
  16. DOI 10.1016/j.foodhyd.2025.112286 2026
  17. Incorporating legume and nut flours into pasta, bakery products, and snacks: Opportunities and challenges TR V. Imeneo et al. · Future Foods · 2025
  18. Effect of Amaranth and Corn Flour Ratios in Batter and Breader on the Physicochemical and Technological Properties of Gluten‐Free Turkey Nuggets TR Betül Karslıoğlu et al. · Journal of Food Science · 2025
  19. Utilization of carob and alternative fats in chocolate spread: effects on texture and rheology TR Rezvan Shiehzadeh et al. · Journal of Food Measurement and Characterization · 2025
  20. DOI 10.1007/s11483-025-10047-y 2025
  21. DOI 10.1111/1541-4337.70368 2025
  22. DOI 10.3390/foods14234074 2025
  23. DOI 10.1016/j.fufo.2025.100821 2025
  24. DOI 10.1080/10942912.2025.2590855 2025
  25. DOI 10.1016/j.foodchem.2025.146939 2025
  26. DOI 10.2139/ssrn.5828374 2025
  27. DOI 10.1016/j.afres.2025.101547 2025 · cites 2 articles of this academic
  28. DOI 10.3390/polysaccharides6040106 2025
  29. DOI 10.1038/s41598-025-24083-8 2025
  30. DOI 10.1016/j.fbio.2025.108050 2025

Showing the 30 most recent.

Where does this list come from?

Extracted from the reference lists in Crossref’s public March 2026 data file; 18.4% 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 56

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%1
Top 10%16
Avg · n 64 %75.6
Other counts

Scopus (SJR)

  • YÖKSİS rows 63

WoS (JCR)

  • YÖKSİS rows 62

Articles

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

56articles

Journals with publications

39 journals

Narrow down

Scopus (SJR)
Q135 Q214 Q33 Q40
WoS (JCR)
Q125 Q216 Q37 Q43
TR Index
2articles

Article list

  1. 2025 A comprehensive mathematical modeling study for temperature evolution during radio frequency assisted honey decrystallization Food and Bioproducts Processing DOI 10.1016/j.fbp.2025.02.001 YÖKSİS SJR Q2 JCR Q2 OpenAlex 86.9%
  2. 2025 Potential application of the encapsulated microalgae biomass as an innovative ingredient in gummy formulation Journal of Food Measurement and Characterization DOI 10.1007/s11694-025-03378-4 YÖKSİS SJR Q2 JCR Q2 OpenAlex top 10% OpenAlex 92.0%
  3. 2025 Baryum Sülfatın Ticari Kıvam Arttırıcılarla Hazırlanan Sıvıların Reolojisi ve IDDSI Sınıflandırması Üzerine Etkisi Dil, Konuşma ve Yutma Araştırmaları Dergisi DOI 10.58563/dkyad-2025.83.9 YÖKSİS TR Index OpenAlex 67.6%
  4. 2024 Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder Frontiers in Sustainable Food Systems DOI 10.3389/fsufs.2024.1358520 YÖKSİS SJR Q1 JCR Q2 OpenAlex 76.7%
  5. 2024 Production and characterisation of microfluidized olive powder International Journal of Food Science & Technology DOI 10.1111/ijfs.17220 YÖKSİS SJR Q1 JCR Q2 OpenAlex 78.6%
  6. 2024 Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch? Food Frontiers DOI 10.1002/fft2.396 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 98.1%
  7. 2023 Spray-drying optimization for Dunaliella salina and Porphyridium cruentum biomass Informa UK Limited DOI 10.1080/07373937.2023.2244058 YÖKSİS SJR Q2 JCR Q2 OpenAlex 58.5%
  8. 2023 Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance Elsevier BV DOI 10.1016/j.jcs.2023.103741 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.5%
  9. 2023 Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid Elsevier BV DOI 10.1016/j.tifs.2023.104208 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 1% OpenAlex 99.5%
  10. 2023 Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion Wiley DOI 10.1002/aocs.12722 YÖKSİS SJR Q2 JCR Q3 OpenAlex 46.2%
  11. 2023 Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization foods DOI 10.3390/foods12183457 YÖKSİS SJR Q1 JCR Q1 OpenAlex 75.2%
  12. 2023 Microwave decontamination processing of tahini and process design considerations using a computational approach Elsevier BV DOI 10.1016/j.ifset.2023.103377 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 90.2%
  13. 2022 Microwave decontamination process for hummus: A computational study with experimental validation Innovative Food Science and Emerging Technologies DOI 10.1016/j.ifset.2022.103162 YÖKSİS SJR Q1 JCR Q1 OpenAlex 81.0%
  14. 2022 Optimization of spray drying for Chlorella vulgaris by using RSM methodology and maltodextrin Journal of Food Processing and Preservation DOI 10.1111/jfpp.16594 YÖKSİS SJR Q2 JCR Q3 OpenAlex 87.2%
  15. 2022 Continuous flow microwave processing of peanut butter: A (hypothetical) computational process design study with experimental validation Innovative Food Science & Emerging Technologies DOI 10.1016/j.ifset.2022.103184 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.9%
  16. 2021 Hydrocolloid coated oleosomes for development of oleogels Food Hydrocolloids DOI 10.1016/j.foodhyd.2021.106832 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 96.0%
  17. 2021 Lityum klorit/dimetilasetamit ortamında nanoselülozun asetik anhidrit ve farklı yağ asitleri ile esterifikasyonunun optimizasyonu GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD21118 YÖKSİS OpenAlex 45.6%
  18. 2020 Recent developments of oleogel utilizations in bakery products CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION DOI 10.1080/10408398.2019.1649243 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 98.7%
  19. 2019 NMR relaxometry study of gelatin based low-calorie soft candies MOLECULAR PHYSICS DOI 10.1080/00268976.2018.1564392 YÖKSİS SJR Q2 JCR Q3 OpenAlex 84.9%
  20. 2019 Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY DOI 10.1002/aocs.12195 YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 97.2%

Projects 22 See all (22) →

  1. 2021 Functionalized Tomato Products (FunTomP) H2020 · Tamamlandı 2021-05-01 – 2025-04-30
  2. 2021 Akış Destekli Manyetik Rezonans Görüntüleme (Mrg) Ve Nmr Relaksometrenin Gıdalarda In Vitro Sindirim İzleme Aracı Olarak Kullanılması -Tübitak 1001 · Tamamlandı 2021-06-01 – 2024-06-01
  3. 2020 Yumuşak Şekerlemeler için Enkapsüle Mikroalgal Biyomaslardan Doğal Renklendirici Geliştirilmesi -Tübitak 1001 · Tamamlandı 2020-07-01 – 2023-01-01
  4. 2020 Yeni ve Katma Değer Eklenmiş Bir Ürün Olarak Tam Yağlı Zeytin Tozu Ürününün Geliştirilmesi ve Kullanım Olanaklarının Araştırılması -Tübitak 1001 · Tamamlandı 2020-06-24 – 2023-03-20
  5. 2008 Bitkisel kökenli atıklardan mikro-akışkan yöntemiyle nano boyutlarda reoloji düzenleyicilerinin üretilmesi: Emülsiyonlarda, kolloitlerde ve hamur ürünlerinde kullanılması ÇANKIRI KARATEKİN ÜNİVERSİTESİ TÜBİTAK PROJESİ · Tamamlandı 2008-06-01 – 2011-06-01

Books 4

  1. 2024 Food Analogues: Emerging Methods and Challenges Springer ISBN 978-3-031-69871-2 Kitap Bölümü · Bilimsel Kitap
  2. 2023 Fat Mimetics for Food Applications Wiley ISBN 10 Kitap Bölümü · Bilimsel Kitap
  3. 2021 Handbook of Molecular Gastronomy Taylor & Francis ISBN 9780429168703 Kitap Bölümü · Bilimsel Kitap
  4. 2016 Biomaterials Physics and Chemistry Intech ISBN 978-953-307-418-4 Kitap Bölümü · Bilimsel Kitap

Proceedings 29 See all (29) →

  1. 2010 Rheological properties of gluten free bread formulations using chestnut and rice flour combinations Second International Symposium on Gluten-free cereal products and beverages
  2. 2009 Glutensiz ekmek hamurlarının reolojik özellikleri 6. Gıda Mühendisliği Kongresi
  3. — RADIO FREQUENCY PROCESSING OF PEANUT BUTTER: COMPUTATIONAL MODEL DEVELOPMENT AND PROCESS DESIGN 13th International Conference on Simulation and Modelling in the Food and Bio-Industry 2024 (FOODSIM'2024)
  4. 2006 Proteinlerin Emülsiyon Özellikleri Üzerine Etkisi Hububat 2006 Hububat Ürünleri Teknolojisi Kongresi
  5. 2011 Effect of trans Fat Content on Rheology of Dough and Texture of Cookie 100th AOCS Annual Meeting Expo

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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
91
With an akaturk profile
30
Turkish institutions
14
Co-authored works
%93

Academic co-authors 30

  1. AZİZ TEKİN Profesör · Ankara Üniversitesi 8
  2. HALİL MECİT ÖZTOP Profesör · Orta Doğu Teknik Üniversitesi same university 6
  3. HAKAN ERİNÇ Profesör · Niğde Ömer Halisdemir Üniversitesi 5
  4. FERRUH ERDOĞDU Profesör · Ankara Üniversitesi 4
  5. EZGİ SON Öğretim Görevlisi (ders Vermekle Görevli) · Selçuk Üniversitesi 3
  6. NEVZAT KONAR Profesör · Ankara Üniversitesi 3
  7. ASLI İŞCİ YAKAN Profesör · Ankara Üniversitesi 2
  8. AYŞE ÖZBEY Doçent · Niğde Ömer Halisdemir Üniversitesi 2
  9. ONUR KETENOĞLU Doçent · Eskişehir Osmangazi Üniversitesi 2
  10. OZAN KARATAŞ Araştırma Görevlisi · Van Yüzüncü Yıl Üniversitesi 2
Show all (30)
  1. YAŞAR DURMAZ Profesör · Ege Üniversitesi 2
  2. ÖZGE ŞAKIYAN DEMİRKOL Profesör · Ankara Üniversitesi 2
  3. AYŞE GÜRSOY Öğretim Görevlisi (ders Vermekle Görevli) · Yeditepe Üniversitesi 1
  4. ELİF AYŞE ANLI Doçent · Ankara Üniversitesi 1
  5. ELİF GÖKÇEN ATEŞ Doktor Öğretim Üyesi · Çankırı Karatekin Üniversitesi 1
  6. FURKAN ERDEM Araştırma Görevlisi · Orta Doğu Teknik Üniversitesi same university 1
  7. GÖKCEM TONYALI KARSLI Araştırma Görevlisi · Orta Doğu Teknik Üniversitesi same university 1
  8. HAMİ ALPAS Profesör · Orta Doğu Teknik Üniversitesi same university 1
  9. HASAN HÜSEYİN ATAR Profesör · Ankara Üniversitesi 1
  10. MEHMET AKİF KARSLI Profesör · Kırıkkale Üniversitesi 1
  11. NUMAN DEMİR Doçent · Hacettepe Üniversitesi 1
  12. NİLÜFER VURAL Doçent · Ankara Yıldırım Beyazıt Üniversitesi 1
  13. RAHMİ ERTAN ANLI Profesör · Ankara Üniversitesi 1
  14. RAHMİ UYAR Doktor Öğretim Üyesi · Aksaray Üniversitesi 1
  15. SELEN SEREL ARSLAN Profesör · Hacettepe Üniversitesi 1
  16. SİBEL KARAKAYA Profesör · Ege Üniversitesi 1
  17. SİNEM ARGÜN Araştırma Görevlisi · Yeditepe Üniversitesi 1
  18. TUNCAY YILMAZ Doçent · Manisa Celâl Bayar Üniversitesi 1
  19. YAŞAR DURMAZ Doktor Öğretim Üyesi · Kütahya Sağlık Bilimleri Üniversitesi 1
  20. İLKAY ŞENSOY Profesör · Orta Doğu Teknik Üniversitesi same university 1

National collaboration 14 institutions

Within own university8 joint works · Orta Doğu Teknik Üniversitesi

  1. Ankara Üniversitesi 19 works · 8 academics
  2. Niğde Ömer Halisdemir Üniversitesi 5 works · 2 academics
  3. Ege Üniversitesi 3 works · 2 academics
  4. Selçuk Üniversitesi 3 works · 1 academics
  5. Eskişehir Osmangazi Üniversitesi 2 works · 1 academics
  6. Van Yüzüncü Yıl Üniversitesi 2 works · 1 academics
  7. Yeditepe Üniversitesi 2 works · 2 academics
  8. Aksaray Üniversitesi 1 works · 1 academics
  9. Ankara Yıldırım Beyazıt Üniversitesi 1 works · 1 academics
  10. Hacettepe Üniversitesi 1 works · 2 academics
Show all (14)
  1. Kütahya Sağlık Bilimleri Üniversitesi 1 works · 1 academics
  2. Kırıkkale Üniversitesi 1 works · 1 academics
  3. Manisa Celâl Bayar Üniversitesi 1 works · 1 academics
  4. Çankırı Karatekin Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 61

Demirkesen Ilkem 10Campanella Osvaldo H 6İLKEM DEMİRKESEN MERT 5Eda Coskun 4Derya Genc Polat 3Oguz Kaan Ozturk 3SEVİL ÇIKRIKCI ERÜNSAL 3Samet öztürk 3Gonzalez David 2Hadis Rostamabadi 2Huseyin Topcam 2KÜBRA ŞAHİN ÖZKAN 2Rosana Colussi 2SEDAT DÖNMEZ 2Sabrina Feksa Frasson 2Sahin Serpil 2Seid Reza Falsafi 2Sevil Cikrikci 2Sumnu Gulum 2Yucekutlu Mutlu 2kübra şahin 2ÖZGE TURHAN 2ÖZLEM ERİNÇ 2Abiad Mohamad GArezou Habibzadeh KhiabaniBasak GürbüzBigikocin ErmanCagla CaltinogluDİLAY KÜTÜKELİF YILDIZ BULUTERCAN MEVLİYAOĞULLARIIsci AsliJadwiga Tritt-GocKocak GonulKubra BuldukM Teresa CarvajalMELDA ORTAKMałgorzata NowackaMelis Cetin KarasuMerve Akpinar

Show all (61)

Michal BielejewskiMurad BalNilgun EfeOzlem OzardaPoonam SinghaReuhs BradleyRui LiS. Aykut AytacSakiyan OzgeShaojin WangSimsek SenaySreejani BaruaSumali HartonoSushil Kumar SinghSİMGE DEMİRAYThomas A. VilgisThomsa A VilgisUSTUNOL ZeynepYong WangZÜBEYDE ASUMAN GÜRSEL KIRALfrancesco marra

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.