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Academician

AHMET AKKÖSE

Profesör

Atatürk Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 26 YÖKSİS 26 · OpenAlex 0 Total citations 350 h-index 10 · OpenAlex OpenAlex coverage %85 matched 22 / 26 Q1 articles 7 Scopus · WoS Q1 5 Best field rank #5,097 / 24,860 Main field · top 20.5% Co-authors 31 5 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: 22 + YÖKSİS · co-author record: 5
h-index 10 Percentile in Türkiye: 81 #476 of 2,088 at their university by h-index
i10-index
10
Total citations
350
Top 23% in Türkiye
Per article
13.0
FWCI
1.49
1.00 = world average
World top 1%
0
World top 10%
3

Most cited articles

  1. Vitamin D Receptor Gene Haplotype Is Associated with Late Onset Alzheimer s Disease 2012 world top 10% 86 citations
  2. Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes 2008 world top 10% 48 citations
  3. Three remarkable new moss records for South West Asia from northern Turkey 2013 world top 10% 30 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. 5 articles (123 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: 9.

Citing publications Crossref 42 publications citing 25 DOI-bearing articles · 17 Türkiye-affiliated
  • 2018 1
  • 2019 10
  • 2020 9
  • 2021 10
  • 2022 5
  • 2025 6
  • 2026 1
  1. DOI 10.1016/j.lwt.2025.118915 2026
  2. Protective effects of hydrocolloid nanoemulsion coatings against myofibrillar protein oxidation in frozen trout TR Ayşe Kara et al. · Frontiers in Nutrition · 2025 · cites 2 articles of this academic
  3. COMPARATIVE EVALUATION OF PHYSICOCHEMICAL, MICROBIOLOGICAL, AND VOLATILE AROMA PROFILES IN FERMENTED, HEAT-TREATED, AND BUTCHER-STYLE SUCUK TR Damla Bilecen Şen · Gıda · 2025
  4. Effects of fat ratio and cooking method on the formation of polycyclic aromatic hydrocarbons in a semi-dry fermented sausage TR Mine Kirkyol et al. · Food Additives & Contaminants: Part A · 2025
  5. Effects of Autochthonous Starter Cultures on the Quality Characteristics of Traditionally Produced Sucuk TR Mükerrem Kaya et al. · Fermentation · 2025
  6. DOI 10.1016/j.fochx.2025.103320 2025
  7. DOI 10.3390/fishes10110577 2025
  8. Probiotic ice cream withMalus floribundafruit sauce: Quality properties, mineral, and volatile composition TR Ayla Arslaner et al. · Journal of Food Processing and Preservation · 2022
  9. DOI 10.1016/j.meatsci.2022.108811 2022
  10. DOI 10.1016/j.jfoodeng.2021.110747 2022
  11. DOI 10.3390/plants11060780 2022
  12. DOI 10.3390/foods11030490 2022
  13. Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes TR Elif Aykın-Dinçer · Meat Science · 2021
  14. In vitro evaluation of probiotic potential of Enterococcus faecium strains isolated from Turkish pastırma TR Emine Dinçer et al. · Archives of Microbiology · 2021
  15. Furosine and Nε-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage TR Derya Bayrak Kul et al. · Journal of Stored Products Research · 2021
  16. Techno‐functional effect of stevia extract substitution on dry fig–fortified ice cream TR Esra Gençdağ et al. · Journal of Food Processing and Preservation · 2021
  17. The effects of transglutaminase on the qualitative properties of different pastırma types TR Fatma Yağmur Hazar et al. · LWT · 2021 · cites 2 articles of this academic
  18. DOI 10.4236/fns.2021.1212088 2021
  19. DOI 10.1111/jfpp.15694 2021
  20. DOI 10.1111/1541-4337.12764 2021
  21. DOI 10.1002/jsfa.11251 2021
  22. DOI 10.1016/j.meatsci.2021.108596 2021
  23. The effects of feeding system and breed on the performance and meat quality of weaned lambs TR Serkan Ates et al. · Small Ruminant Research · 2020
  24. Microbiological properties and volatile compounds of salted-dried goose TR G. Kaban et al. · Poultry Science · 2020
  25. The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method TR Emel Oz et al. · Journal of Food Science and Technology · 2020
  26. Pastırmadaki Potansiyel Bakteriyosinojenik Laktik Asit Bakterileri TR Medine GÜLLÜCE et al. · Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi · 2020
  27. DOI 10.1016/j.meatsci.2020.108205 2020
  28. DOI 10.5772/intechopen.83439 2020
  29. DOI 10.3390/foods9040478 2020
  30. DOI 10.1111/jfpe.13508 2020

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 26

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 22 %59.7
Other counts

Scopus (SJR)

  • YÖKSİS rows 23

WoS (JCR)

  • YÖKSİS rows 21

Articles

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

26articles

Journals with publications

23 journals

Narrow down

Scopus (SJR)
Q17 Q29 Q35 Q42
WoS (JCR)
Q15 Q26 Q35 Q45
TR Index
3articles

Article list

  1. 2025 Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators Gels DOI 10.3390/gels11120997 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.1%
  2. 2025 Effects of Animal Fat Replacement with Argan Oil on the Quality Properties of Bologna-type Chicken Sausages ACS Food Science & Technology DOI 10.1021/acsfoodscitech.4c00753 YÖKSİS SJR Q2 JCR Q3 OpenAlex 69.2%
  3. 2024 A solution for fillet quality: Slaughter ages effect on protein mechanism and oxidation Heliyon DOI 10.1016/j.heliyon.2024.e31146 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.6%
  4. 2024 Effect of different chloride salts on chicken burger quality International Food Research Journal DOI 10.47836/ifrj.31.2.05 YÖKSİS SJR Q3 JCR Q4 OpenAlex 66.0%
  5. 2024 Effect of climate change on fillet quality and shelf‐life of Oncorhynchus mykiss under controlled conditions Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.13034 YÖKSİS SJR Q1 JCR Q1 OpenAlex 77.7%
  6. 2024 Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan Italian Journal of Food Science DOI 10.15586/ijfs.v36i3.2490 YÖKSİS SJR Q3 JCR Q2 OpenAlex 66.1%
  7. 2024 Determination of the Quality Characteristics of Turkey Burgers Produced Using Different Chloride Salts Food Science and Engineering Research DOI 10.5281/zenodo.13861987 YÖKSİS
  8. 2024 Effect of Using Olive Pomace Oil Oleogel on Physicochemical, Textural and Sensory Properties in Bologna-Type Chicken Sausage Production Food Science and Engineering Research DOI 10.5281/zenodo.10908293 YÖKSİS
  9. 2024 THE USE OF FAT REPLACERS IN MEAT PRODUCTS Gıda DOI 10.15237/gida.GD23083 YÖKSİS OpenAlex 6.3%
  10. 2023 Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages COGENT FOOD & AGRICULTURE DOI 10.1080/23311932.2023.2238403 YÖKSİS SJR Q2 JCR Q2 OpenAlex 43.6%
  11. 2023 Effects of animal fat replacement with almond flour on quality parameters of beef patties FOOD SCIENCE & NUTRITION DOI 10.1002/fsn3.3633 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.8%
  12. 2023 Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL DOI 10.1177/10820132221112736 YÖKSİS SJR Q2 JCR Q3 OpenAlex 61.9%
  13. 2023 Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate FERMENTATION-BASEL DOI 10.3390/fermentation9060558 YÖKSİS SJR Q2 JCR Q2 OpenAlex 89.9%
  14. 2019 Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties Czech Journal of Food Sciences DOI 10.17221/311/2018-CJFS YÖKSİS SJR Q3 JCR Q4 OpenAlex 79.3%
  15. 2018 Characteristics of Pastırma Types Produced from Water Buffalo Meat Kafkas Universitesi Veteriner Fakultesi Dergisi DOI 10.9775/kvfd.2017.18551 YÖKSİS TR Index SJR Q3 JCR Q4
  16. 2018 Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations International Journal of Food Properties DOI 10.1080/10942912.2017.1409763 YÖKSİS SJR Q2 JCR Q3 OpenAlex 63.1%
  17. 2018 Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat Akademik Gıda DOI 10.24323/akademik-gida.449572 YÖKSİS TR Index SJR Q4 OpenAlex 59.6%
  18. 2017 Effect of freezing/thawing process on salting kinetics and thermal properties of beef CyTA - Journal of Food DOI 10.1080/19476337.2017.1287776 YÖKSİS SJR Q2 JCR Q3 OpenAlex 52.7%
  19. 2017 Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels Asian-Australasian Journal of Animal Sciences DOI 10.5713/ajas.16.0512 YÖKSİS SJR Q1 JCR Q2 OpenAlex 86.5%
  20. 2016 Determination of Salt Diffusion Coefficient in Rainbow Trout Oncorhynchus mykiss Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2013.851759 YÖKSİS SJR Q3 JCR Q4 OpenAlex 4.7%

Projects 10 See all (10) →

  1. 2023 Piliç Salam Üretiminde Hayvansal Yağ İkamesi Olarak Oleojel Kullanım İmkanlarının Belirlenmesi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2023-08-28 – 2024-07-24
  2. 2023 Farklı Oleojelatörler ile Hazırlanan Pirina ve Argan Yağı Oleojellerinin Fizikokimyasal Termal ve Tekstürel Karakterizasyonu Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2023-06-09 – 2024-10-30
  3. 2021 Yağ Oranı ve Pişirme Yönteminin Isıl İşlem Görmüş Sucukta Polisiklik Aromatik Hidrokarbon Oluşumuna Etkileri Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2021-12-30 – 2024-06-05
  4. 2017 Isıl İşlem Görmüş Sucuk Üretiminde Isıl İşlem Koşullarının Optimizasyonu -Tübitak 1001 · Tamamlandı 2017-11-15 – 2019-11-15
  5. 2016 Bayat Ekmeklerden Elde Edilen Unların Fırın Ürünlerinde Kullanım İmkanının Araştırılması ATATÜRK ÜNİVERSİTESİ TÜBİTAK PROJESİ · Tamamlandı 2016-03-15 – 2017-08-15

Books 1

  1. 2024 MÜHENDİSLİKTE ÖNCÜ VE YENİLİKÇİ ÇALIŞMALAR All Sciences Academy ISBN 978-625-5954-06-0 Kitap Bölümü · Bilimsel Kitap

Proceedings 52 See all (52) →

  1. 2022 BADEM UNU VE GIDA ÜRÜNLERİNDE KULLANIMI 2. INTERNATIONAL BLACK SEA MODERN SCIENTIFIC RESEARCH CONGRESS
  2. 2019 Effect of Sucrose and Sorbitol on Glass Transition Temperature of Turkey Meat 3rd International Conference on Advanced Engineering Technologies
  3. 2017 Hindi Eti ve Ayçiçek Yağı Kullanılarak Üretilen Salamların Bazı Fizikokimyasal Özelliklerinin Belirlenmesi 4th International Poultry Meat Congress
  4. 2009 Gıdalarda Camsı Değişim Sıcaklığı ve Önemi 6. Gıda Mühendisliği Kongresi
  5. 2022 FINDIK YAĞI VE KARNAUBA VAKSI İLE OLUŞTURULAN OLEOJELLERİN TERMAL ÖZELLİKLERİ 8. INTERNATIONAL ISTANBUL SCIENTIFIC RESEARCH 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
31
With an akaturk profile
18
Turkish institutions
5
Co-authored works
%92

Academic co-authors 18

  1. MİNE KIRKYOL Doktor Öğretim Üyesi · Artvin Çoruh Üniversitesi 7
  2. NESİMİ AKTAŞ Profesör · Nevşehir Hacı Bektaş Veli Üniversitesi 7
  3. GÜZİN KABAN Profesör · Atatürk Üniversitesi same university 6
  4. MÜKERREM KAYA Profesör · Atatürk Üniversitesi same university 6
  5. ŞEYMA ŞİŞİK OĞRAŞ Doçent · Atatürk Üniversitesi same university 3
  6. ARZU UÇAR Profesör · Atatürk Üniversitesi same university 2
  7. AYŞE KARA Doktor Öğretim Üyesi · Recep Tayyip Erdoğan Üniversitesi 2
  8. GONCA ALAK Profesör · Atatürk Üniversitesi same university 2
  9. MUHAMMED ATAMANALP Profesör · Atatürk Üniversitesi same university 2
  10. SEVDA URÇAR GELEN Doktor Öğretim Üyesi · Atatürk Üniversitesi same university 2
Show all (18)
  1. VEYSEL PARLAK Profesör · Atatürk Üniversitesi same university 2
  2. ALİ MURAT KESEMEN Öğretim Görevlisi (ders Vermekle Görevli) · Artvin Çoruh Üniversitesi 1
  3. AYLA ARSLANER Doçent · Bayburt Üniversitesi 1
  4. BARIŞ YALINKILIÇ Doktor Öğretim Üyesi · İstanbul Gedik Üniversitesi 1
  5. ESAT MAHMUT KOCAMAN Doktor Öğretim Üyesi · Atatürk Üniversitesi same university 1
  6. MEHMET MURAT KARAOĞLU Profesör · Atatürk Üniversitesi same university 1
  7. SALİH ÖZDEMİR Profesör · Atatürk Üniversitesi same university 1
  8. ZEYNEP FEYZA YILMAZ ORAL Doçent · Atatürk Üniversitesi same university 1

National collaboration 5 institutions

Within own university9 joint works · Atatürk Üniversitesi

  1. Artvin Çoruh Üniversitesi 8 works · 2 academics
  2. Nevşehir Hacı Bektaş Veli Üniversitesi 7 works · 1 academics
  3. Recep Tayyip Erdoğan Üniversitesi 2 works · 1 academics
  4. Bayburt Üniversitesi 1 works · 1 academics
  5. İstanbul Gedik Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 13

FAICAL MOUTA-AFIFGhadeer M. AlbadraniGül Kotan YılmazKaan ÜnalMehmet Ali SalıkMelek İncesuMohamed M. Abdel-DaimMuath Q. Al-GhadiNazen ÜnalNicoleta Anca SultanParinaz BahramiŞeyda TACER TANASŞeyma Yazıcı

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.