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Academician

İZZET ÖZHAMAMCI

Doktor Öğretim Üyesi

Ardahan 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 9 YÖKSİS 9 · OpenAlex 0 Total citations 23 h-index 3 · OpenAlex OpenAlex coverage %89 matched 8 / 9 Q1 articles 1 Scopus · WoS Q1 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: 8
h-index 3 Percentile in Türkiye: 42 #61 of 297 at their university by h-index
i10-index
0
Total citations
23
Top 59% in Türkiye
Per article
2.9
FWCI
1.43
1.00 = world average
World top 1%
0
World top 10%
1

Most cited articles

  1. Coffee Silverskin as a Fat Replacer in Chicken Patty Formulation and Its Effect on Physicochemical, Textural, and Sensory Properties 2024 8 citations
  2. The Effects of Emulsifiers and their Different Forms on the Physical, Chemical and Textural Properties of Sponge Cakes 2019 5 citations
  3. Probiotic Shelf Life, Antioxidant, Sensory, Physical and Chemical Properties of Yogurts Produced with Lactobacillus acidophilus and Green Tea Powder 2019 5 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. h-index on the OpenAlex author profile: 5.

Citing publications Crossref 2 publications citing 8 DOI-bearing articles · 1 Türkiye-affiliated
  • 2021 1
  • 2025 1
  1. DOI 10.3390/pr13123957 2025 · cites 2 articles of this academic
  2. Bioactivity, volatile profile, and physicochemical properties of set‐type yogurt enriched with European cranberrybush ( Viburnum opulus L.) juice during storage TR Tansu Taspinar et al. · Journal of Food Processing and Preservation · 2021
Where does this list come from?

Extracted from the reference lists in Crossref’s public March 2026 data file; 18.4% 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 2

Works 9

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

Indexes and citation percentiles

?
TR Index 3 articles
OpenAlex citation percentile
Top 1%0
Top 10%1
Avg · n 8 %66.2
Other counts

Scopus (SJR)

  • YÖKSİS rows 6

WoS (JCR)

  • YÖKSİS rows 4

Articles

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

9articles

Journals with publications

7 journals

Narrow down

Scopus (SJR)
Q11 Q22 Q32 Q41
WoS (JCR)
Q11 Q22 Q30 Q41
TR Index
3articles

Article list

  1. 2026 A New Insight into Ancient Wheat Pasta: Physicochemical, Technological and Cooking Quality of Triticum dicoccum (Emmer) Applied Sciences DOI 10.3390/app16042138 YÖKSİS SJR Q2 JCR Q2 OpenAlex top 10% OpenAlex 92.1%
  2. 2026 Coffee Silverskin-Enriched Functional Pasta with Enhanced Dietary Fiber and Ash Content Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v14i1.206-215.8296 YÖKSİS TR Index OpenAlex 3.4%
  3. 2025 Circular utilization of coffee silverskin in beef patties: Effects on technological, sensory, and safety attributes Food Bioscience DOI 10.1016/j.fbio.2025.107436 YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.7%
  4. 2025 Optimizing of acidic and alkaline pretreatments for enhanced sugar release of coffee silverskin: a taguchi method approach Biotech Studies DOI 10.38042/biotechstudies.1634773 YÖKSİS TR Index SJR Q3 OpenAlex 66.9%
  5. 2025 COMPARATIVE EVALUATION OF TRADITIONAL AND INDUSTRIAL KASHAR CHEESES BASED ON PHYSICOCHEMICAL, TEXTURAL, COLOR, AND SENSORY ATTRIBUTES Gıda DOI 10.15237/gida.GD25080 YÖKSİS OpenAlex 74.0%
  6. 2024 Coffee Silverskin as a Fat Replacer in Chicken Patty Formulation and Its Effect on Physicochemical, Textural, and Sensory Properties Applied Sciences DOI 10.3390/app14156442 YÖKSİS SJR Q2 JCR Q2 OpenAlex 88.8%
  7. 2019 The Effects of Emulsifiers and their Different Forms on the Physical, Chemical and Textural Properties of Sponge Cakes International Journal of Engineering Trends and Technology DOI 10.14445/22315381/IJETT-V67I1P201 YÖKSİS SJR Q4 OpenAlex 51.1%
  8. 2019 Probiotic Shelf Life, Antioxidant, Sensory, Physical and Chemical Properties of Yogurts Produced with Lactobacillus acidophilus and Green Tea Powder Kafkas University DOI 10.9775/kvfd.2018.21598 YÖKSİS TR Index SJR Q3 JCR Q4 OpenAlex 71.0%
  9. 2009 Chemical composition and guide values of pomegranate juice GIDA DOI https://dergipark.org.tr/tr/pub/gida/issue/6859/91892 YÖKSİS

Projects 3

  1. 2024 ReNCitReScArCe-Researchers' Night for Citizens & Researchers' Meeting for Science and Art Centers / Vatandaşlar için Araştırmacılar Gecesi & Bilim Sanat Merkezleri için Araştırmacılar Buluşması Uluslararası İkili İşbirliği Programları · Tamamlandı 2024-02-12 – 2024-12-12
  2. 2023 Evaluation of waste coffee silverskin as a fat substitute in commercial meatball production and determination of textural and sensory usage possibilities Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2023-05-22 – 2024-11-26
  3. 2017 Innovative focus on natural mountainherbal-flavored cheese by protecting traditional methods(Geleneksel yöntemleri koruyarak doğal dağ bitkisi aromalı peynir üretimine yenilikçi yaklaşım) Avrupa Birliği · Tamamlandı 2017-09-01 – 2020-01-29

Proceedings 7 See all (7) →

  1. 2020 Farklı Emülgatörlerin Keklerin Kalite Kriterlerine ve Raf Ömrüne Etkisi 9. Uluslararası Bilimsel Araştırmalar Kongresi
  2. 2015 ET VE ET ÜRÜNLERİNDE RADYO FREKANS ISITMA UYGULAMALARI İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi
  3. 2015 Gıda Endüstrisinde İş Güvenliği Mühendislikte Yeni Teknolojiler Sempozyumu (MYT2015)
  4. 2015 Effect of Lactobacillus acidophilus strain and green tea on some properties of yoghurts Third International Congress on Cocoa Coffee and Tea
  5. 2023 MODELLING OF SENSORY AND TEXTURAL PROPERTIES OF FRESH TYPE KASHAR CHEESES 5th International Food, Agriculture and Veterinary Sciences Congress

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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
8
Turkish institutions
3
Co-authored works
%78

Academic co-authors 8

  1. BİLGE SAYIN Doçent · Ardahan Üniversitesi same university 4
  2. AKİF GÖKTUĞ BOZKURT Doktor Öğretim Üyesi · Ardahan Üniversitesi same university 1
  3. AZİZ EKŞİ Profesör · İstanbul Topkapı Üniversitesi 1
  4. EMEL ÖZ Doçent · Atatürk Üniversitesi 1
  5. MUSTAFA FATİH ERTUGAY Profesör · Erzincan Binali Yıldırım Üniversitesi 1
  6. PINAR KIZILKAYA Doktor Öğretim Üyesi · Ardahan Üniversitesi same university 1
  7. SONGÜL ÇAKMAKÇI Profesör · Atatürk Üniversitesi 1
  8. İLHAMİ GÜLÇİN Profesör · Atatürk Üniversitesi 1

National collaboration 3 institutions

Within own university4 joint works · Ardahan Üniversitesi

  1. Atatürk Üniversitesi 1 works · 3 academics
  2. Erzincan Binali Yıldırım Üniversitesi 1 works · 1 academics
  3. İstanbul Topkapı Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 4

KÜBRA ÇAKIROĞLU 2Kimiya Cheraghi Seyyedatilla polatŞaziye Ilgaz

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.