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Academician

MEHMET ÖZKAN

Profesör

Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex
Articles 64 YÖKSİS 64 · OpenAlex 0 Total citations 2,484 h-index 27 · OpenAlex Q1 articles 48 Scopus · WoS Q1 41 Best field rank #511 / 21,198 Main field · top 2.4% Co-authors 30 9 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 64
YÖKSİS64 OpenAlex0
Projects 25
Books 0
Proceedings 33

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 57 + YÖKSİS · co-author record: 5
h-index 27 Percentile in Türkiye: 99 #36 of 2,536 at their university by h-index
i10-index
51
Total citations
2,484
Top 1.1% in Türkiye
Per article
40.1
FWCI
1.37
1.00 = world average
World top 1%
0
World top 10%
7

Most cited articles

  1. Effects of temperature solid content and pH on the stability of black carrot anthocyanins 2007 370 citations
  2. Stability of black carrot anthocyanins in various fruit juices and nectars 2006 182 citations
  3. Anthocyanin and colour changes during processing of pomegranate Punica granatum L cv Hicaznar juice from sacs and whole fruit 2011 world top 10% 167 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. 5 articles (38 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: 30.

Field ranking

YÖKSİS ?

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
30
With an akaturk profile
12
Turkish institutions
9
Co-authored works
%100

Academic co-authors 12

  1. MELTEM TÜRKYILMAZ Profesör · Ankara Üniversitesi same university 38
  2. FATMAGÜL HAMZAOĞLU Doktor Öğretim Üyesi · Recep Tayyip Erdoğan Üniversitesi 14
  3. MEHMET ÖZKAN Profesör · İstanbul Teknik Üniversitesi 4
  4. KÜBRA ERTAN Doktor Öğretim Üyesi · Burdur Mehmet Akif Ersoy Üniversitesi 3
  5. OKTAY YEMİŞ Profesör · Sakarya Üniversitesi 3
  6. NİHAL GÜZEL Doçent · Hitit Üniversitesi 2
  7. SEVGİN DIBLAN Doktor Öğretim Üyesi · Tarsus Üniversitesi 2
  8. ALİ LEVENT COŞKUN Doktor Öğretim Üyesi · Tokat Gaziosmanpaşa Üniversitesi 1
  9. AYŞE KIZILYER Doktor Öğretim Üyesi · Burdur Mehmet Akif Ersoy Üniversitesi 1
  10. BUKET AŞKIN Doçent · Kırklareli Üniversitesi 1
Show all (12)
  1. ERDOĞAN KÜÇÜKÖNER Profesör · Süleyman Demirel Üniversitesi 1
  2. VOLKAN İPEK Doçent · Burdur Mehmet Akif Ersoy Üniversitesi 1

National collaboration 9 institutions

Within own university38 joint works · Ankara Üniversitesi

  1. Recep Tayyip Erdoğan Üniversitesi 14 works · 1 academics
  2. Burdur Mehmet Akif Ersoy Üniversitesi 4 works · 3 academics
  3. İstanbul Teknik Üniversitesi 4 works · 1 academics
  4. Sakarya Üniversitesi 3 works · 1 academics
  5. Hitit Üniversitesi 2 works · 1 academics
  6. Tarsus Üniversitesi 2 works · 1 academics
  7. Kırklareli Üniversitesi 1 works · 1 academics
  8. Süleyman Demirel Üniversitesi 1 works · 1 academics
  9. Tokat Gaziosmanpaşa Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 18

BEKİR CEMEROĞLU 23ŞEREF TAĞI 10Sümeyye Alagöz 7Rumeysa Betül Çiftçi 2ALEV BİNGÖLAhmed MenevseogluAyşe NavruzAyşenur Salur CanBETÜL ERKAN KOÇBuket Orhan-DereliHANİM SEVİNDİKHande ÜnalMERVE AKPINARMelek AltındağSÜMEYYE KABAKCISümeyye Alagöz KabakcıUfuk DereliÖZGE TURFAN AKSU

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) 60
  • Q1 48 %80.0
  • Q2 9 %15.0
  • Q3 2 %3.3
  • Q4 1 %1.7
WoS (JCR) 59
  • Q1 41 %69.5
  • Q2 9 %15.3
  • Q3 5 %8.5
  • Q4 4 %6.8
TR Index 2 articles
OpenAlex citation percentile
Top 1%0
Top 10%7
Avg · n 57 %70.0
Other counts

Scopus (SJR)

  • YÖKSİS rows 60

WoS (JCR)

  • YÖKSİS rows 59

Articles

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

64articles

Journals with publications

23 journals

Narrow down

Scopus (SJR)
Q148 Q29 Q32 Q41
WoS (JCR)
Q141 Q29 Q35 Q44
TR Index
2articles

Article list

  1. 2025 An efficient method for maintaining clarity and forming tight and low amount of sediment in pomegranate juice during storage: Enzymatic hydrolysis with “tannase + lactonase + papain” Food Chemistry DOI 10.1016/j.foodchem.2025.143941 YÖKSİS SJR Q1 JCR Q1 OpenAlex 4.6%
  2. 2025 Use of tannase, paraoxonase-1 and cysteine protease as means to enhance copigmentation but reduce astringency in pomegranate juice Food Chemistry DOI 10.1016/j.foodchem.2025.144611 YÖKSİS SJR Q1 JCR Q1 OpenAlex 75.3%
  3. 2025 Increase in Color Stability through Amino Acid Copigmentation in Pomegranate Juice during Storage ACS Food Science & Technology DOI 10.1021/acsfoodscitech.5c00493 YÖKSİS SJR Q2 JCR Q3 OpenAlex 70.4%
  4. 2025 Enzimatically induced copigmentation in pomegranate juice concentrate during storage Applied Food Research DOI 10.1016/j.afres.2025.101449 YÖKSİS SJR Q1 JCR Q2 OpenAlex 69.9%
  5. 2024 Enhancement of colour density and anthocyanin stability in pomegranate juice against 5-hydroxymethylfurfural at different concentrations by amino acid copigmentation during storage Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2024.106933 YÖKSİS SJR Q1 JCR Q2 OpenAlex 78.6%
  6. 2024 A new enzymatic clarification method for pomegranate juice: Removal of defects and improvement of quality by tannase, lactonase and papain Food and Bioproducts Processing DOI 10.1016/j.fbp.2024.08.006 YÖKSİS SJR Q1 JCR Q2 OpenAlex 77.8%
  7. 2024 Determination of phenolics and proteins causing sediment formation in pomegranate juice using “Tannase+Lactonase” and “Protease” Food and Bioproducts Processing DOI 10.1016/j.fbp.2024.09.022 YÖKSİS SJR Q1 JCR Q2 OpenAlex 71.3%
  8. 2023 Increase in colour stability of pomegranate juice against 5-hydroxymethylfurfural (HMF) through copigmentation with phenolic acids JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI 10.1002/jsfa.12866 YÖKSİS SJR Q1 JCR Q1 OpenAlex 78.9%
  9. 2023 Clarification of pomegranate and strawberry juices: Effects of various clarification agents on turbidity, anthocyanins, colour, phenolics and antioxidant activity Food Chemistry DOI 10.1016/j.foodchem.2023.135672 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 92.1%
  10. 2023 Thermal stabilities of lycopene and β-carotene in tomato pulp and pink grapefruit juice JOURNAL OF FOOD ENGINEERING DOI 10.1016/j.jfoodeng.2022.111217 YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.1%
  11. 2022 Changes in Anthocyanins and Colour of Black Mulberry (Morus nigra) Juice during Clarification and Pasteurization Journal of Food Measurement and Characterization DOI https://www.researchgate.net/publication/355688245_Changes_in_anthocyanins_and_colour_of_black_mulberry_Morus_nigra_juice_during_clarification_and_pasteurization YÖKSİS SJR Q2 JCR Q2
  12. 2022 Effects of moisture contents and storage temperatures on the physical, chemical and microbiological qualities of non-sulfitted dried apricots Journal of Agricultural Sciences DOI 10.15832/ankutbd.959820 YÖKSİS TR Index SJR Q3 JCR Q3
  13. 2022 Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend Food Chemistry DOI 10.1016/j.foodchem.2021.131061 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.2%
  14. 2022 Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.11598 YÖKSİS SJR Q1 JCR Q1 OpenAlex 73.1%
  15. 2022 Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation Food Chemistry DOI 10.1016/j.foodchem.2022.132518 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 92.4%
  16. 2021 Effects of various clarification treatments on anthocyanins, color, phenolics and antioxidant activity of red grape juice Food Chemistry DOI 10.1016/j.foodchem.2021.129321 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.4%
  17. 2021 Effects of pasteurization and storage on turbidity and copigmentation in pomegranate juices clarified with various hydrocolloid combinations Food Chemistry DOI 10.1016/j.foodchem.2021.129803 YÖKSİS SJR Q1 JCR Q1 OpenAlex 72.4%
  18. 2020 Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation International Journal of Food Science Technology DOI 10.1111/ijfs.14409 YÖKSİS SJR Q1 JCR Q2 OpenAlex 65.6%
  19. 2020 Degradation kinetics of bioactive compounds and antioxidant activity in strawberry juice concentrate stored at high and low temperatures Journal of Food Measurement and Characterization DOI http://link.springer.com/10.1007/s11694-020-00507-z YÖKSİS SJR Q2 JCR Q3
  20. 2020 Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners Food Chemistry DOI https://linkinghub.elsevier.com/retrieve/pii/S0308814619319910 YÖKSİS SJR Q1 JCR Q1

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