Academician

ZUHAL KIRMACI

Öğretim Görevlisi (ders Vermekle Görevli)

Karabük Üniversitesi Eflani Meslek Yüksekokulu Gıda İşleme Bölümü

Research topics OpenAlex

Ana Dal Mühendislik Temel Alanı
Yan Dal Gıda Bilimleri ve Mühendisliği

Keywords YÖKSİS

Süt ve Süt Ürünleri Teknolojisi

Articles 2 YÖKSİS 2 · OpenAlex 0 Total citations 401 h-index 2 · OpenAlex OpenAlex coverage %100 matched 2 / 2 Q1 articles 1 Scopus · WoS Q1 1 Co-authors 2 1 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: 2

h-index 2 Percentile in Türkiye: 28 #489 of 935 at their university by h-index

i10-index: 2
Total citations: 401
Per article: 200.5
FWCI: 7.26
World top 1%: 1
World top 10%: 1

Most cited articles

Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream 2007 world top 1% 377 citations
Influence of fat replacers on the chemical, textural and sensory properties of low-fat Beyaz pickled cheese produced from ewe’s milk 2015 24 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 66 publications citing 2 DOI-bearing articles · 7 Türkiye-affiliated

2014 1
2018 2
2019 18
2020 15
2021 18
2022 8
2025 2
2026 2

Inulin in functional foods TR Mondher Mzoughi et al. · Comprehensive Guide to Inulin · 2026
DOI 10.1016/j.idairyj.2025.106458 2026
DOI 10.1186/s40748-025-00238-3 2025
DOI 10.1007/s11694-025-03711-x 2025
Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat TR Burcu Ozturk-Kerimoglu et al. · Meat Science · 2022
DOI 10.4018/978-1-6684-3546-5.ch029 2022
DOI 10.1590/fst.41520 2022
DOI 10.1007/s10989-022-10378-1 2022
DOI 10.1007/978-3-030-96641-6_31 2022
DOI 10.1590/fst.12221 2022
DOI 10.3390/foods11030490 2022
DOI 10.1016/j.foodchem.2021.130536 2022
A novel functional reduced fat ice cream produced with pea protein isolate instead of milk powder TR Mutlu B. Guler‐Akin et al. · Journal of Food Processing and Preservation · 2021
The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream TR Ilker Atik et al. · Foods · 2021
DOI 10.1007/s11694-021-01061-y 2021
DOI 10.1007/s11694-021-00949-z 2021
DOI 10.1016/j.lwt.2021.110910 2021
DOI 10.1002/fsn3.2152 2021
DOI 10.1016/j.idairyj.2021.105177 2021
DOI 10.1111/jfpp.15628 2021
DOI 10.1111/jfpp.15228 2021
DOI 10.1002/fsn3.2139 2021
DOI 10.1590/0103-8478cr20201078 2021
DOI 10.3390/foods10030678 2021
DOI 10.1111/1471-0307.12796 2021
DOI 10.1016/j.lwt.2021.110888 2021
DOI 10.1021/acsfoodscitech.1c00394 2021
DOI 10.1108/bfj-06-2021-0629 2021
DOI 10.3390/ani12010070 2021
DOI 10.1002/fsn3.2154 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

Kw. Süt ve Süt Ürünleri Teknolojisi

Points rank #130/ 157 top 82.8% At university #3/ 3

Score 2.3 journal 1.8 · OA add 0.5

Works 2

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%1

Top 10%1

Avg · n 2 %92.2

Other counts

Scopus (SJR)

YÖKSİS rows 2

WoS (JCR)

YÖKSİS rows 2

Articles

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

2articles

Journals with publications

2 journals

Narrow down

Scopus (SJR)

Q11 Q21 Q30 Q40

WoS (JCR)

Q11 Q20 Q31 Q40

TR Index

0articles

Article list

Books 3

2023 GASTRONOMİDE ÜRETİM VE TÜKETİM BOYUTLARI Detay Yayıncılık ISBN 978-625-393-084-4 Kitap Bölümü · Bilimsel Kitap
2023 A'DAN Z'YE GASTRONOMİ TURİZM DETAY ANATOLIA AKADEMİK YAYINCILIK ISBN 978-605-254-878-3 Kitap Bölümü · Bilimsel Kitap
2023 GIDA COĞRAFYASI Detay Yayıncılık ISBN 978-605-254-728-1 Kitap Bölümü · Bilimsel Kitap

Proceedings 4

2008 Investigation of Fat Replacers in the Use of White Pickled Cheese Produced from Sheep Milk 5th IDF Symposium on Cheese Ripening
2004 Siverek te Üretilen Taze ve Olgunlaştırılmış Siverek Peynirlerinin Yapılışı ve Kimyasal Bileşiminlerinin Belirlenmesi Üzerine Bir Araştırma Geleneksel Gıdalar Sempozyumu
2018 Production of artisanal brine white cheese in Bolu province The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”
2017 Diyarbakır İlinde Üretilen ve Satışa Sunulan Geleneksel Helandi Peynirinin Fiziksel ve Kimyasal Özelliklerinin Araştırılması I. 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: 2
With an akaturk profile: 2
Turkish institutions: 1
Co-authored works: %100

Academic co-authors 2

MUSA SERDAR AKIN Profesör · Harran Üniversitesi 2
MUTLU BUKET AKIN Profesör · Harran Üniversitesi 1

National collaboration 1 institutions

Harran Üniversitesi 2 works · 2 academics