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Academician

TOLGAHAN KOCADAĞLI

Doktor Öğretim Üyesi

Hacettepe Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex
Articles 36 YÖKSİS 36 · OpenAlex 0 Total citations 1,677 h-index 25 · OpenAlex Q1 articles 33 Scopus · WoS Q1 30 Co-authors 51 5 Turkish institutions
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Academic summary YÖKSİS and OpenAlex counted separately.
Articles 36
YÖKSİS36 OpenAlex0
Projects 5
Books 4
Proceedings 19

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 35 + YÖKSİS · co-author record: 1
h-index 25 Percentile in Türkiye: 99 #93 of 2,337 at their university by h-index
i10-index
30
Total citations
1,677
Top 2.2% in Türkiye
Per article
46.6
FWCI
3.21
1.00 = world average
World top 1%
0
World top 10%
15

Most cited articles

  1. Effects of baking conditions and dough formulations on phenolic compound stability antioxidant capacity and color of cookies made from anthocyanin rich corn flour 2016 world top 10% 141 citations
  2. Model studies on the role of 5 hydroxymethyl 2 furfural in acrylamide formation from asparagine 2012 world top 10% 127 citations
  3. Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry 2014 world top 10% 121 citations

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 (36 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.

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
51
With an akaturk profile
14
Turkish institutions
5
Co-authored works
%100

Academic co-authors 14

  1. VURAL GÖKMEN Profesör · Hacettepe Üniversitesi same university 35
  2. NESLİHAN TAŞ Doktor Öğretim Üyesi · Hacettepe Üniversitesi same university 11
  3. BERAT AYTÜL HAMZALIOĞLU Doktor Öğretim Üyesi · Hacettepe Üniversitesi same university 5
  4. CEMİLE YILMAZ Doktor Öğretim Üyesi · Hacettepe Üniversitesi same university 5
  5. BURÇE ATAÇ MOGOL Doktor Öğretim Üyesi · Hacettepe Üniversitesi same university 4
  6. ECEM EVRİM ÇELİK YILMAZ Doktor Öğretim Üyesi · Hacettepe Üniversitesi same university 4
  7. EVRİM ÖZKAYNAK KANMAZ Doçent · Artvin Çoruh Üniversitesi 4
  8. NAZ ERDEM Araştırma Görevlisi · Hacettepe Üniversitesi same university 2
  9. ESRA ŞIK Doktor Öğretim Üyesi · Haliç Üniversitesi 1
  10. HALİL MECİT ÖZTOP Profesör · Orta Doğu Teknik Üniversitesi 1
Show all (14)
  1. IŞIL AKTAĞ Doktor Öğretim Üyesi · Munzur Üniversitesi 1
  2. KÜBRA SULTAN ÖZDEMİR BİLİCİ Doçent · İzmir Demokrasi Üniversitesi 1
  3. OZAN TAŞ Araştırma Görevlisi · Orta Doğu Teknik Üniversitesi 1
  4. SERVET GÜLÜM ŞÜMNÜ Profesör · Orta Doğu Teknik Üniversitesi 1

National collaboration 5 institutions

Within own university35 joint works · Hacettepe Üniversitesi

  1. Artvin Çoruh Üniversitesi 4 works · 1 academics
  2. Haliç Üniversitesi 1 works · 1 academics
  3. Munzur Üniversitesi 1 works · 1 academics
  4. Orta Doğu Teknik Üniversitesi 1 works · 3 academics
  5. İzmir Demokrasi Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 37

TUNÇ KORAY PALAZOĞLU 4Jane Parker 2Süleyman Yıltırak 2Ali Riza TumerAvinash KantAykut LaleAysun Balseven OdabasiAyça Ayfer PaslıBeraat ÖzçelikCesarettin AlaşalvarCoşkun YunusDejan DodigDimitris BalagiannnisEbru PelvanEduardo CapuanoEmre KaracaogluHJ Van Der FelsKlerxHT NguyenHuriye Gözde YıldızJelena VancetovicKübra Sultan ÖzdemirLisa MethvenMAJS Van BoekelMERVE ADALI CANLIMarijana SimicMerve Canlı YekebağcıNihat ÖzcanRamazan AkcanSERAP NAMLISladjana ZiliSladjana ZilicSırma ÇelikValentina NikolicVančetović JelenaWelat MiranÜLKÜ WAGNERŽilić Slađana

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.

Index quartiles

?
Scopus (SJR) 34
  • Q1 33 %97.1
  • Q2 0 %0.0
  • Q3 0 %0.0
  • Q4 1 %2.9
WoS (JCR) 34
  • Q1 30 %88.2
  • Q2 3 %8.8
  • Q3 0 %0.0
  • Q4 1 %2.9
TR Index 0 articles
OpenAlex citation percentile
Top 1%0
Top 10%15
Avg · n 36 %84.9
Other counts

Scopus (SJR)

  • YÖKSİS rows 35

WoS (JCR)

  • YÖKSİS rows 35

Articles

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

36articles

Journals with publications

11 journals

Narrow down

Scopus (SJR)
Q133 Q20 Q30 Q41
WoS (JCR)
Q130 Q23 Q30 Q41
TR Index
0articles

Article list

  1. 2025 Formation of acrylamide and aroma compounds in biscuits and crackers prepared with sprouted wheat wholemeal FOOD CHEMISTRY DOI 10.1016/j.foodchem.2025.145032 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.4%
  2. 2024 Effects of fermentation and alkalisation on the formation of endocannabinoid-like compounds in olives Food Chemistry DOI 10.1016/j.foodchem.2024.140164 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.2%
  3. 2023 Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating FOOD CHEMISTRY DOI 10.1016/j.foodchem.2022.135358 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.6%
  4. 2023 Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains FOOD RESEARCH INTERNATIONAL DOI 10.1016/j.foodres.2023.113447 YÖKSİS SJR Q1 JCR Q1 OpenAlex 84.9%
  5. 2023 Determination of endocannabinoids in fermented foods of animal and plant origin by liquid chromatography tandem mass spectrometry Food Chemistry DOI 10.1016/j.foodchem.2023.136766 YÖKSİS SJR Q1 JCR Q1 OpenAlex 72.9%
  6. 2023 Effect of formulation on the dispersion kinetics of baby biscuits in water, milk, and fruit juice EUROPEAN FOOD RESEARCH AND TECHNOLOGY DOI 10.1007/s00217-023-04338-2 YÖKSİS SJR Q1 JCR Q2 OpenAlex 41.9%
  7. 2023 Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies Food Chemistry DOI 10.1016/j.foodchem.2023.136490 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 90.7%
  8. 2022 Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification CURRENT OPINION IN FOOD SCIENCE DOI 10.1016/j.cofs.2022.100876 YÖKSİS SJR Q1 JCR Q1 OpenAlex 58.4%
  9. 2022 Formation of acrylamide in coffee CURRENT OPINION IN FOOD SCIENCE DOI 10.1016/j.cofs.2022.100842 YÖKSİS SJR Q1 JCR Q1 OpenAlex 79.4%
  10. 2022 Acrylamide in Corn-Based Thermally Processed Foods: A Review JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY DOI 10.1021/acs.jafc.1c07249 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 97.0%
  11. 2022 Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion Current Research in Food Science DOI 10.1016/j.crfs.2022.07.004 2 YÖKSİS records YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.6%
  12. 2022 Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal FOOD CHEMISTRY DOI 10.1016/j.foodchem.2022.133075 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 93.2%
  13. 2021 Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix FOOD CHEMISTRY DOI 10.1016/j.foodchem.2020.128024 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.3%
  14. 2021 Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY DOI 10.1021/acs.jafc.1c03316 YÖKSİS SJR Q1 JCR Q1 OpenAlex 84.1%
  15. 2021 Pea protein properties are altered following glycation by microwave heating LWT-FOOD SCIENCE AND TECHNOLOGY DOI 10.1016/j.lwt.2021.111939 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 90.7%
  16. 2021 Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting of Selected Whole Grains JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY DOI 10.1021/acs.jafc.1c05064 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.8%
  17. 2019 Time dependent change of ethanol consumption biomarkers, ethyl glucuronide and ethyl sulphate, after single dose ethanol intake Turkish Journal of Biochemistry-Turk Biyokimya Dergisi DOI 10.1515/tjb-2018-0173 YÖKSİS SJR Q4 JCR Q4 OpenAlex 18.7%
  18. 2019 Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry FOOD CHEMISTRY DOI 10.1016/j.foodchem.2018.08.064 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.4%
  19. 2017 Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum combined baking of cookies Journal of Food Engineering DOI 10.1016/j.jfoodeng.2016.11.001 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.0%
  20. 2016 Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure Food Research International DOI 10.1016/j.foodres.2016.03.004 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.3%

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