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Academician

ONUR SEVİNDİK

Öğretim Görevlisi (uygulamalı Birim)

Çukurova Üniversitesi Rektörlük

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 30 YÖKSİS 30 · OpenAlex 0 Total citations 558 h-index 13 · OpenAlex OpenAlex coverage %94 matched 29 / 31 Q1 articles 10 Scopus · WoS Q1 9 Best field rank #3,858 / 24,860 Main field · top 15.5% Co-authors 47 9 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: 29 + YÖKSİS · co-author record: 2
h-index 13 Percentile in Türkiye: 91 #154 of 1,472 at their university by h-index
i10-index
15
Total citations
558
Top 11% in Türkiye
Per article
18.0
FWCI
2.00
1.00 = world average
World top 1%
0
World top 10%
8

Most cited articles

  1. Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC\u2013MS-O and LC-DAD-ESI-MS/MS 2021 world top 10% 89 citations
  2. Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta 2022 world top 10% 87 citations
  3. Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices 2022 world top 10% 74 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. 2 articles (19 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 82 publications citing 29 DOI-bearing articles · 26 Türkiye-affiliated
  • 2019 9
  • 2020 16
  • 2021 31
  • 2022 10
  • 2025 12
  • 2026 4
  1. DOI 10.1016/j.foodhyd.2025.112355 2026
  2. DOI 10.1016/j.foodchem.2025.147339 2026
  3. DOI 10.1016/j.jpba.2025.117257 2026
  4. DOI 10.1016/j.foodchem.2025.147376 2026
  5. DOI 10.3390/foods14234106 2025
  6. DOI 10.3390/agronomy15122819 2025
  7. DOI 10.1016/j.fbio.2025.108011 2025
  8. DOI 10.1590/0001-3765202520241454 2025
  9. DOI 10.3390/foods14203531 2025
  10. DOI 10.1007/s12161-025-02933-5 2025
  11. DOI 10.3390/su172310488 2025
  12. DOI 10.3390/foods14213655 2025
  13. DOI 10.1080/10408398.2025.2589965 2025
  14. DOI 10.1111/1750-3841.70750 2025
  15. DOI 10.1007/s00284-025-04558-7 2025
  16. DOI 10.1007/s11694-025-03713-9 2025
  17. Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices TR Onur Sevindik et al. · Food Chemistry · 2022
  18. Recent Studies on Antioxidant, Antimicrobial, and Ethnobotanical Uses of Hypericum perforatum L. (Hypericaceae) TR Emre YILMAZOĞLU et al. · Journal of the Turkish Chemical Society Section A: Chemistry · 2022
  19. Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Sage Tea TR Huri İLYASOĞLU et al. · Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi · 2022
  20. DOI 10.3389/fpls.2022.801656 2022
  21. DOI 10.1016/b978-0-12-822832-6.00001-1 2022
  22. DOI 10.1016/j.foodchem.2021.130570 2022
  23. DOI 10.3390/su14031846 2022
  24. DOI 10.1016/j.foodchem.2022.132303 2022
  25. DOI 10.1016/j.fochx.2022.100281 2022
  26. DOI 10.1016/j.foodcont.2021.108756 2022
  27. Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC–MS-O and LC-DAD-ESI-MS/MS TR Serkan Selli et al. · Food Chemistry · 2021
  28. Characterization of volatile compounds of Turkish pine honeys from different regions and classification with chemometric studies TR Mehmet E. Duru et al. · European Food Research and Technology · 2021
  29. Grape seed oil volatiles and odour activity values: a comparison with Turkish and Italian cultivars and extraction methods TR Onur Sevindik et al. · Journal of Food Science and Technology · 2021
  30. Effect of ultraviolet light emitting diode treatments on microbial load, phenolic and volatile profile of black peppercorns TR Laura M. Hinds et al. · LWT · 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 30

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

Indexes and citation percentiles

?
TR Index 6 articles
OpenAlex citation percentile
Top 1%0
Top 10%11
Avg · n 34 %73.7
Other counts

Scopus (SJR)

  • YÖKSİS rows 28

WoS (JCR)

  • YÖKSİS rows 28

TR Index

  • YÖKSİS rows 7 articles

Articles

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

30articles

Journals with publications

20 journals

Narrow down

Scopus (SJR)
Q110 Q29 Q33 Q40
WoS (JCR)
Q19 Q26 Q36 Q41
TR Index
6articles

Article list

  1. 2026 Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma-active profile of wheat bread Scientific Reports DOI 10.1038/s41598-026-47739-5 YÖKSİS SJR Q1 JCR Q1 OpenAlex 23.8%
  2. 2025 Effect of Different Lactic Acid Bacteria Strains on Red Beet Kvass VOCs Journal of Raw Materials to Processed Foods DOI https://www.journalrpfoods.com/index.php/pub/article/view/115 YÖKSİS OpenAlex 56.4%
  3. 2025 GC–MS Based Profiling of Volatile Constituents in Shade-Dried Althaea officinalis L. Flowers Çukurova Journal of Agriculture and Food Sciences DOI 10.36846/CJAFS.2025.206 YÖKSİS TR Index OpenAlex 43.9%
  4. 2025 Effect of encapsulation on aroma and aroma-active components of fresh and black garlic International Journal of Agriculture Environment and Food Sciences DOI 10.31015/2025.2.36 YÖKSİS TR Index OpenAlex 82.6%
  5. 2024 Decoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry ACS Food Science & Technology DOI 10.1021/acsfoodscitech.4c00540 YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 90.9%
  6. 2024 Characterization of aroma and aroma-active compounds of black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis Heliyon DOI 10.1016/j.heliyon.2024.e35013 YÖKSİS SJR Q1 JCR Q1 OpenAlex 68.8%
  7. 2024 Siyah Sarımsağın Fizikokimyasal Özellikleri Üzerine Üretim Parametrelerinin Etkisi Çukurova Tarım ve Gıda bilimleri dergisi (Online) DOI 10.36846/CJAFS.2024.173 YÖKSİS TR Index OpenAlex 35.9%
  8. 2024 Erzincan Tulum Peynirinin SPME/GC-MS Tekniğiyle Aroma Maddeleri Bileşiminin Belirlenmesi Çukurova Tarım ve Gıda bilimleri dergisi (Online) DOI 10.36846/CJAFS.2024.172 YÖKSİS TR Index OpenAlex 39.6%
  9. 2023 Optimization of black garlic production parameters using response surface methodology: Assessment and characterization of bioactive properties JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS DOI 10.1016/j.jarmap.2023.100477 4 YÖKSİS records YÖKSİS SJR Q2 JCR Q1 OpenAlex top 10% OpenAlex 94.7%
  10. 2023 GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing SEPARATIONS DOI 10.3390/separations10010010 2 YÖKSİS records YÖKSİS SJR Q3 JCR Q3 OpenAlex 77.8%
  11. 2023 Impact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties (Nebbiolo and Erbaluce) grown in Italy Food Research International DOI 10.1016/j.foodres.2023.112575 YÖKSİS SJR Q1 JCR Q1 OpenAlex 74.1%
  12. 2023 Farklı Yağ Ekstraksiyon Metotlarının Sakız Ağacının (Pistacia lentiscus L.) Meyve Yağı Aroma Profili Üzerine Etkisi Çukurova Tarım ve Gıda bilimleri dergisi (Online) DOI 10.36846/CJAFS.2023.127 YÖKSİS TR Index OpenAlex 12.9%
  13. 2022 Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices Food Chemistry DOI 10.1016/j.foodchem.2022.132079 2 YÖKSİS records YÖKSİS SJR Q1 JCR Q1
  14. 2022 Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta Food Chemistry DOI 10.1016/j.foodchem.2021.130949 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 98.7%
  15. 2022 Grape seed oil volatiles and odour activity values: a comparison with Turkish and Italian cultivars and extraction methods Journal of Food Science and Technology DOI 10.1007/s13197-021-05212-3 YÖKSİS SJR Q1 JCR Q2 OpenAlex 85.2%
  16. 2022 Comparative Elucidation of Aroma, Key Odorants, and Fatty Acid Profiles of Ivorian Shea Butter Prepared by Three Different Extraction Methods MDPI AG DOI 10.3390/separations9090245 YÖKSİS SJR Q3 JCR Q3 OpenAlex top 10% OpenAlex 96.5%
  17. 2022 Comparative assessment of quality parameters and bioactive compounds of white and black garlic Springer Science and Business Media LLC DOI 10.1007/s00217-022-04055-2 YÖKSİS SJR Q2 JCR Q2 OpenAlex top 10% OpenAlex 92.7%
  18. 2022 Characterization of Berry Aromatic Profile of cv. Trebbiano Romagnolo Grapes and Effects of Intercropping with Salvia officinalis L. MDPI AG DOI 10.3390/agronomy12020344 YÖKSİS SJR Q1 JCR Q1 OpenAlex 65.1%
  19. 2021 Effect of drought stress induced by PEG 6000 on\n Ocimum basilicum\n L. aroma profile Journal of Food Processing and Preservation DOI 10.1111/jfpp.15948 2 YÖKSİS records YÖKSİS SJR Q2 JCR Q3 OpenAlex 75.0%
  20. 2021 Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC\u2013MS-O and LC-DAD-ESI-MS/MS Food Chemistry DOI 10.1016/j.foodchem.2021.129576 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 98.6%

Projects 2

  1. 2022 Süperkritik Karbondioksit Ekstraksiyonu İle Siyah Havuç Atıklardan Pigmentlerin Ektraksiyonu Enkapsülasyonu ve Model Gıdalarda Kullanımı Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2022-09-14 – 2026-01-21
  2. 2020 MOOC in Enology aimed at Reinforcing competences applying Gamebased approach and Olfactive learning for the wine testing Avrupa Birliği · Tamamlandı 2020-01-09 – 2024-02-13

Books 5

  1. 2024 Wine Analysis and Testing Techniques Humana Press - SPRINGER US ISBN 978-1-0716-3650-3 Kitap Bölümü · Bilimsel Kitap
  2. 2024 Wine Analysis and Testing Techniques Humana Press ISBN 978-1-0716-3650-3 Kitap Bölümü · Bilimsel Kitap
  3. 2024 Flavour and Consumer Perception of Food Proteins RSC Advances ISBN 978-1-83916-504-7 Kitap Bölümü · Bilimsel Kitap
  4. 2022 Multiple Biological Activities of Unconventional Seed Oils Elsevier ISBN 978-0-12-824135-6 Kitap Bölümü · Bilimsel Kitap
  5. 2021 Roselle: Production, Processing, Products and Biocomposites ELSEVIER ISBN 978-0-323-85213-5 Kitap Bölümü · Bilimsel Kitap

Proceedings 20 See all (20) →

  1. 2018 Volatile Compounds of Fermented Capers (Capparis spinosa) International Conference on Food, Nutrition and Dietetics, Gastronomy Research (Fongar-2018)
  2. 2019 Volatile Composition of Althaea officinalis L. Flowers AGROFOOD
  3. 2018 Moroccan Argan oil key odorants using GC-MS-Olfactometry by the application of AEDA International Conference on Raw Materials to Processed Foods
  4. 2018 Identification of volatiles compounds of Nigella sativa L. extract using purge and trap extraction system International Conference on Raw Materials to Processed Foods
  5. 2023 Determination of vinegar adulteration using stable carbon isotope analyzer 3rd International Conference on Raw Materials to Processed Foods

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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
47
With an akaturk profile
18
Turkish institutions
9
Co-authored works
%100

Academic co-authors 18

  1. SERKAN SELLİ Profesör · Çukurova Üniversitesi same university 25
  2. HAŞİM KELEBEK Profesör · Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi 24
  3. GAMZE GÜÇLÜ Araştırma Görevlisi · Çukurova Üniversitesi same university 15
  4. PINAR KADİROĞLU KELEBEK Profesör · Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi 4
  5. AHMET SALİH SÖNMEZDAĞ Doçent · Muğla Sıtkı Koçman Üniversitesi 2
  6. EDA ADAL KARAKAYA Doçent · Çukurova Üniversitesi same university 2
  7. SONGÜL KESEN Profesör · Gaziantep Üniversitesi 2
  8. TÜRKAN UZLAŞIR Doktor Öğretim Üyesi · Alanya Üniversitesi 2
  9. ÖZGÜR CEM ERKİN Doktor Öğretim Üyesi · Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi 2
  10. ÖZLEM KILIÇ BÜYÜKKURT Doktor Öğretim Üyesi · Osmaniye Korkut Ata Üniversitesi 2
Show all (18)
  1. ARMİN AMANPOUR Doktor Öğretim Üyesi · İstanbul Medipol Üniversitesi 1
  2. BAŞAR SEVİNDİK Doçent · İzmir Demokrasi Üniversitesi 1
  3. BİLAL AĞIRMAN Doktor Öğretim Üyesi · Çukurova Üniversitesi same university 1
  4. DUYGU KESER Öğretim Görevlisi (uygulamalı Birim) · Osmaniye Korkut Ata Üniversitesi 1
  5. ESRA ÇAPANOĞLU GÜVEN Profesör · İstanbul Teknik Üniversitesi 1
  6. MEHMET SERTAÇ ÖZER Profesör · Çukurova Üniversitesi same university 1
  7. MEHMET YETİŞEN Doktor Öğretim Üyesi · Niğde Ömer Halisdemir Üniversitesi 1
  8. ZEYNEP YAREN PEHLİVAN Araştırma Görevlisi · Çukurova Üniversitesi same university 1

National collaboration 9 institutions

Within own university27 joint works · Çukurova Üniversitesi

  1. Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi 24 works · 3 academics
  2. Osmaniye Korkut Ata Üniversitesi 3 works · 2 academics
  3. Alanya Üniversitesi 2 works · 1 academics
  4. Gaziantep Üniversitesi 2 works · 1 academics
  5. Muğla Sıtkı Koçman Üniversitesi 2 works · 1 academics
  6. Niğde Ömer Halisdemir Üniversitesi 1 works · 1 academics
  7. İstanbul Medipol Üniversitesi 1 works · 1 academics
  8. İstanbul Teknik Üniversitesi 1 works · 1 academics
  9. İzmir Demokrasi Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 29

Hatice Kübra ŞAŞMAZ 6Özge Aksay 3Adamo Domenico Rombolà 2Matteo Bordiga 2Oussou Kouame Fulbert 2Starowicz Malgorzata 2Adamo D RombolaAnna Maria BregoliBrijesh K. TiwariCamara Jose SCastro-Marin AntonioChinnici FabioCoisson Jean DanielDa-Wen SunFederica PasiniGAMZE NİL YAZICIGiuseppe BombaiLaura E. HealyLombini AlessandraMaria F CaboniMehmet Ali TetitkMichele Di FoggiaPaola TessarinPerestrelo RosaRodriguez-Declet ArleenSalwa TSOULI SARHIRTravaglia FabianoVito VerardoXianglu Zhu

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.