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Academician

EBRU ERDEMİR

Doçent

Ağrı İbrahim Çeçen Üniversitesi

Research topics OpenAlex
Articles 17 YÖKSİS 17 · OpenAlex 0 Total citations 178 h-index 9 · OpenAlex Q1 articles 4 Scopus · WoS Q1 2 Co-authors 15 2 Turkish institutions
Academic summary YÖKSİS and OpenAlex counted separately.
Articles 17
YÖKSİS17 OpenAlex0
Projects 9
Books 2
Proceedings 31

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 16 + YÖKSİS · co-author record: 1
h-index 9 Percentile in Türkiye: 82 #34 of 460 at their university by h-index
i10-index
8
Total citations
178
Top 26% in Türkiye
Per article
10.5
FWCI
1.14
1.00 = world average
World top 1%
0
World top 10%
1

Most cited articles

  1. A survey of the physico chemical and microbiological quality of different pastırma types a dry cured meat product 2015 33 citations
  2. Changes in the Composition of Free Amino Acid During Production of Pastirma Cured with Different Levels of Sodium Nitrite 2017 22 citations
  3. Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastırma 2020 19 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 (0 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
15
With an akaturk profile
10
Turkish institutions
2
Co-authored works
%88

Academic co-authors 10

  1. MUHAMMET İRFAN AKSU Profesör · Atatürk Üniversitesi 12
  2. EMRE TURAN Doktor Öğretim Üyesi · Ordu Üniversitesi 6
  3. FATİH ÖZ Profesör · Atatürk Üniversitesi 4
  4. İHSAN GÜNGÖR ŞAT Profesör · Atatürk Üniversitesi 3
  5. MUSTAFA GÜRSES Profesör · Atatürk Üniversitesi 2
  6. ELİF FEYZA TOPDAŞ Doçent · Atatürk Üniversitesi 1
  7. KÜBRA FETTAHOĞLU Doktor Öğretim Üyesi · Ağrı İbrahim Çeçen Üniversitesi same university 1
  8. MEHMET MURAT KARAOĞLU Profesör · Atatürk Üniversitesi 1
  9. MELEK ZOR Doçent · Ağrı İbrahim Çeçen Üniversitesi same university 1
  10. MEMNUNE ŞENGÜL Profesör · Atatürk Üniversitesi 1

National collaboration 2 institutions

Within own university1 joint works · Ağrı İbrahim Çeçen Üniversitesi

  1. Atatürk Üniversitesi 14 works · 7 academics
  2. Ordu Üniversitesi 6 works · 1 academics

Other co-authors (incl. international) 5

Neslihan Çakıcı 2ALINEZHAD HAMIDEHBetül SAVCIMurat Han KARABACAKNurbanu EDİ

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) 14
  • Q1 4 %28.6
  • Q2 8 %57.1
  • Q3 2 %14.3
  • Q4 0 %0.0
WoS (JCR) 14
  • Q1 2 %14.3
  • Q2 3 %21.4
  • Q3 7 %50.0
  • Q4 2 %14.3
TR Index 2 articles
OpenAlex citation percentile
Top 1%0
Top 10%1
Avg · n 16 %63.5
Other counts

Scopus (SJR)

  • YÖKSİS rows 14

WoS (JCR)

  • YÖKSİS rows 14

Articles

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

17articles

Journals with publications

11 journals

Narrow down

Scopus (SJR)
Q14 Q28 Q32 Q40
WoS (JCR)
Q12 Q23 Q37 Q42
TR Index
2articles

Article list

  1. 2026 Alternative Protein Sources and Food Innovations for Sustainable Nutrition Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v14i3.901-909.8330 YÖKSİS TR Index OpenAlex 18.3%
  2. 2025 Physicochemical properties, volatile compound profile changes, and sensory evaluation of meatballs with the addition of different vegetable peels Italian Journal of Food Science DOI 10.15586/ijfs.v37i3.2911 YÖKSİS SJR Q2 JCR Q2 OpenAlex top 10% OpenAlex 95.0%
  3. 2023 Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastırma quality during refrigerated storage European Food Research and Technology DOI 10.1007/s00217-023-04216-x YÖKSİS SJR Q1 JCR Q2 OpenAlex 48.4%
  4. 2023 Ağrı ve Erzurum İllerinde Satılan Buy Otu Tohumu Unlarının Bazı Özelliklerinin Araştırılması Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.21597/jist.1212929 YÖKSİS OpenAlex 0.9%
  5. 2022 Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations Journal of Food Processing and Preservation DOI 10.1111/jfpp.16263 YÖKSİS SJR Q2 JCR Q3 OpenAlex 63.7%
  6. 2022 Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient Meat Science DOI 10.1016/j.meatsci.2022.108737 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.3%
  7. 2022 The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product Journal of Food Science and Technology-Mysore DOI 10.1007/s13197-021-05137-x YÖKSİS SJR Q1 JCR Q2 OpenAlex 74.1%
  8. 2021 Red raspberry (Rubus ideaus L.) extracts: A novel ingredient in cemen paste Journal of Food Processing and Preservation DOI 10.1111/jfpp.15930 YÖKSİS SJR Q2 JCR Q3 OpenAlex 57.4%
  9. 2021 Et ve et ürünlerinin tekstürel özelliklerini enstrümantal olarak tespit etme yöntemleri ve tekstür profil analizi üzerine bir derleme Journal of the Institute of Science and Technology DOI 10.21597/jist.782149 YÖKSİS OpenAlex 77.5%
  10. 2020 Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastırma Journal of Stored Products Research DOI 10.1016/j.jspr.2020.101721 YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.1%
  11. 2020 Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastırma during processing and storage Journal of Food Processing and Preservation DOI 10.1111/jfpp.14897 YÖKSİS SJR Q2 JCR Q3 OpenAlex 79.0%
  12. 2020 Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract Journal of Food Processing and Preservation DOI 10.1111/jfpp.14714 YÖKSİS SJR Q2 JCR Q3 OpenAlex 72.2%
  13. 2017 Changes in the Composition of Free Amino Acid During Production of Pastirma Cured with Different Levels of Sodium Nitrite Journal of Food Processing and Preservation DOI 10.1111/jfpp.12801 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.7%
  14. 2016 Changes in the Physico chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES YÖKSİS SJR Q3 JCR Q4
  15. 2015 Effect of Lyophilized Water Extract of Urtica dioica L. on the Shelf Life of Vacuum-Packaged Beef Steaks Journal of Food Processing and Preservation DOI 10.1111/jfpp.12571 YÖKSİS SJR Q2 JCR Q3 OpenAlex 88.9%
  16. 2015 A survey of the physico chemical and microbiological quality of different pastırma types a dry cured meat product CyTA - Journal of Food DOI 10.1080/19476337.2014.938123 YÖKSİS SJR Q2 JCR Q3 OpenAlex 77.3%
  17. 2014 A survey of selected minerals in ready-to-eat pastırma types from different regions of Turkey using ICP/OES TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES DOI 10.3906/vet-1306-60 YÖKSİS TR Index SJR Q3 JCR Q4 OpenAlex 15.6%

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