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Academician

TUĞBA BULAT

Doktor Öğretim Üyesi

Hacettepe 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 11 YÖKSİS 11 · OpenAlex 0 Total citations 440 h-index 8 · OpenAlex OpenAlex coverage %82 matched 9 / 11 Q1 articles 11 Scopus · WoS Q1 9 Best field rank #8,726 / 24,860 Main field · top 35.1% Co-authors 12 3 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: 9
h-index 8 Percentile in Türkiye: 77 #907 of 2,381 at their university by h-index
i10-index
7
Total citations
440
Top 13% in Türkiye
Per article
48.9
FWCI
2.74
1.00 = world average
World top 1%
0
World top 10%
3

Most cited articles

  1. Detoxification of aflatoxin B1 and patulin by Enterococcus faecium strains 2010 world top 10% 161 citations
  2. Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt 2019 world top 10% 81 citations
  3. Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk 2022 world top 10% 73 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.

Citing publications Crossref 125 publications citing 9 DOI-bearing articles · 15 Türkiye-affiliated
  • 2019 16
  • 2020 38
  • 2021 36
  • 2022 15
  • 2025 13
  • 2026 7
  1. 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
  2. DOI 10.1016/j.jfca.2025.108726 2026
  3. DOI 10.1016/j.saa.2025.127226 2026
  4. DOI 10.1016/j.idairyj.2025.106493 2026
  5. DOI 10.1016/j.idairyj.2025.106476 2026
  6. DOI 10.1016/j.foodchem.2025.147419 2026
  7. DOI 10.1016/j.idairyj.2025.106455 2026
  8. COMPARATIVE EVALUATION OF TRADITIONAL AND INDUSTRIAL KASHAR CHEESES BASED ON PHYSICOCHEMICAL, TEXTURAL, COLOR, AND SENSORY ATTRIBUTES TR Bilge Sayın et al. · Gıda · 2025
  9. Bridging Tradition and Innovation: A Systematic Review and Bibliometric Analysis of Turkish Fermented Foods TR Özge Kahraman Ilıkkan et al. · Foods · 2025
  10. DOI 10.1111/1471-0307.70082 2025
  11. DOI 10.1111/jfpe.70237 2025
  12. DOI 10.1016/j.fbio.2025.107923 2025
  13. DOI 10.1007/s10973-025-15002-0 2025
  14. DOI 10.2174/9798898811174125010008 2025
  15. DOI 10.1016/j.vibspec.2025.103867 2025
  16. DOI 10.1016/j.lwt.2025.118839 2025
  17. DOI 10.1021/acs.jafc.5c11660 2025
  18. DOI 10.1016/j.afres.2025.101509 2025
  19. DOI 10.1016/j.afres.2025.101526 2025
  20. DOI 10.1016/j.jfca.2025.108623 2025
  21. Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique TR M. Soltani et al. · International Dairy Journal · 2022
  22. Survival of some food-borne bacteria in kefir produced by microbial levan and pullulan TR Gökhan Gurur Gökmen et al. · Food Bioscience · 2022
  23. DOI 10.1155/2022/2397767 2022
  24. DOI 10.32604/cmc.2022.020417 2022
  25. DOI 10.1186/s40550-021-00087-w 2022
  26. DOI 10.1016/j.foodres.2021.110324 2022
  27. DOI 10.1039/d1na00818h 2022
  28. DOI 10.1016/j.foodcont.2022.108897 2022
  29. DOI 10.3390/app12052459 2022
  30. DOI 10.1039/d2an00129b 2022

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 11

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

Indexes and citation percentiles

?
TR Index 0 articles
OpenAlex citation percentile
Top 1%0
Top 10%4
Avg · n 11 %77.4
Other counts

Scopus (SJR)

  • YÖKSİS rows 13

WoS (JCR)

  • YÖKSİS rows 13

Articles

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

11articles

Journals with publications

8 journals

Narrow down

Scopus (SJR)
Q111 Q20 Q30 Q40
WoS (JCR)
Q19 Q22 Q30 Q40
TR Index
0articles

Article list

  1. 2025 Production of Kashar cheese (a pasta-filata cheese) using reverse osmosis milk: Effects on yield, physical and microstructural properties Innovative Food Science & Emerging Technologies DOI 10.1016/j.ifset.2025.104223 YÖKSİS SJR Q1 JCR Q1 OpenAlex 22.2%
  2. 2022 Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk INTERNATIONAL DAIRY JOURNAL DOI 10.1016/j.idairyj.2021.105231 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 96.4%
  3. 2022 Surface-enhanced Raman scattering-based detection of plasmin activity by specific peptide substrate FOOD CHEMISTRY DOI 10.1016/j.foodchem.2021.131235 YÖKSİS SJR Q1 JCR Q1 OpenAlex 55.0%
  4. 2021 Influences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties LWT DOI 10.1016/j.lwt.2021.111195 2 YÖKSİS records YÖKSİS SJR Q1 JCR Q1 OpenAlex 71.5%
  5. 2020 Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties LWT DOI https://linkinghub.elsevier.com/retrieve/pii/S0023643820307593 YÖKSİS SJR Q1 JCR Q1
  6. 2020 Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis LWT DOI https://linkinghub.elsevier.com/retrieve/pii/S0023643820302140 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.0%
  7. 2020 Discrimination of milk species using Raman spectroscopy coupled with partial least squares discriminant analysis in raw and pasteurized milk JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.10534 YÖKSİS SJR Q1 JCR Q1
  8. 2019 Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt JOURNAL OF FOOD AND DRUG ANALYSIS DOI 10.1016/j.jfda.2018.06.008 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 96.8%
  9. 2019 The effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis LWT-FOOD SCIENCE AND TECHNOLOGY DOI 10.1016/j.lwt.2019.04.025 YÖKSİS SJR Q1 JCR Q1 OpenAlex 84.6%
  10. 2010 Removal of cadmium and lead from aqueous solution by Enterococcus faecium strains Journal of Food Science DOI 10.1111/j.1750-3841.2009.01429.x YÖKSİS SJR Q1 JCR Q2 OpenAlex 73.9%
  11. 2010 Detoxification of aflatoxin B1 and patulin by Enterococcus faecium strains International Journal of Food Microbiology DOI 10.1016/j.ijfoodmicro.2010.03.006 2 YÖKSİS records YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 97.3%

Projects 9 See all (9) →

  1. 2018 Isıl İşlem Uygulama Yöntemi ve Homojenizasyon Uygulama Sırasının UHT Sütlerde Protein Konformasyonu ve Sindirim/Emilim Etkinliği Üzerine Etkilerinin Belirlenmesi -Tübitak 1001 · Tamamlandı 2018-08-15 – 2021-02-23
  2. 2015 Ozon Gazı Uygulanmıs Koyun Sütü Kullanılarak GelenekselYöntemle Üretilen Beyaz Peynirlerde Depolama Periyodunda Bazı ÖzelliklerdekiDegisimlerin Belirlenmesi Diğer kamu kuruluşları (Yükseköğretim Kurumları hariç) · Tamamlandı 2015-07-15 – 2018-01-15
  3. 2017 Redoks Potansiyeli Modifikasyonunun Peynir Kalitesi Üzerindeki Etkisinin Belirlenmesi HACETTEPE ÜNİVERSİTESİ Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2017-08-11 – 2018-09-28
  4. 2016 Ultrafiltre beyaz peynir üretiminde ticari ek kültür kullanımı ve bunun peynir özelliklerine etkisi HACETTEPE ÜNİVERSİTESİ Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2016-07-27 – 2017-07-24
  5. 2015 Beyaz Peynirde Sodyum Klorür Oranının Azaltılması ve Bunun Peynir Kalitesi Üzerine Etkileri HACETTEPE ÜNİVERSİTESİ Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2015-08-25 – 2016-02-29

Proceedings 13 See all (13) →

  1. — TÜRKİYE'DE GIDA GÜVENLİĞİ Türkiye Ziraat Mühendisliği X. Teknik Kongresi
  2. 2017 Oksidasyon Redüksiyon Potansiyelinin Süt Endüstrisi Açısından Önemi 1. Ulusal Sütçülük Kongresi
  3. 2019 Isıl Işlemin Sütlerde Protein Yapısı Üzerine Etkilerinin Vibrasyonel Olarak İncelenmesi 2. Ulusal Sütçülük Kongresi
  4. 2018 The Effect Of Redox Potential On Ripening Of Uf WhiteCheese Produced With Single Strain Of Lactococcus Lactis The 4 ThInternational Symposium On Traditional Foods From Adriatic To Caucasus
  5. 2019 Membran Teknolojilerinin Süt Endüstrisinde Kullanımı 2. Ulusal Sütçülük Kongresi

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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
12
With an akaturk profile
7
Turkish institutions
3
Co-authored works
%100

Academic co-authors 7

  1. ALİ TOPCU Profesör · Hacettepe Üniversitesi same university 11
  2. İSMAİL HAKKI BOYACI Profesör · Hacettepe Üniversitesi same university 4
  3. HAMDİ BARBAROS ÖZER Profesör · Ankara Üniversitesi 3
  4. NAZİFE NUR YAZĞAN Doktor Öğretim Üyesi · Hacettepe Üniversitesi same university 3
  5. FAHRİYE CEYDA DUDAK ŞEKER Doçent · Hacettepe Üniversitesi same university 1
  6. MERAL KILIÇ AKYILMAZ Profesör · İstanbul Teknik Üniversitesi 1
  7. UĞUR TAMER Profesör · Gazi Üniversitesi 1

National collaboration 3 institutions

Within own university11 joint works · Hacettepe Üniversitesi

  1. Ankara Üniversitesi 3 works · 1 academics
  2. Gazi Üniversitesi 1 works · 1 academics
  3. İstanbul Teknik Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 5

ATİLA YETİŞEMİYENHÜSEYİN EFE GENİŞREFAAT WİSHAHSATTAR EGHBALIANSahin Durna

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.