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Academician

ELİF DAĞDEMİR

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 32 YÖKSİS 32 · OpenAlex 0 Total citations 494 h-index 15 · OpenAlex OpenAlex coverage %41 matched 13 / 32 Q1 articles 7 Scopus · WoS Q1 3 Best field rank #6,422 / 24,860 Main field · top 25.8% Co-authors 30 8 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: 13 + YÖKSİS · co-author record: 10
h-index 15 Percentile in Türkiye: 77 #563 of 2,088 at their university by h-index
i10-index
17
Total citations
494
Top 26% in Türkiye
Per article
21.5
FWCI
2.01
1.00 = world average
World top 1%
0
World top 10%
7

Most cited articles

  1. The effects of beeswax coating on quality of Kashar cheese during ripening 2012 66 citations
  2. THE EFFECTS OF USING ALTERNATIVE SWEETENERS TO SUCROSE ON ICE CREAM QUALITY 2008 42 citations
  3. Influence of ripening container on the lactic acid bacteria population in Tulum cheese 2008 36 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. 10 articles (297 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: 19.

Citing publications Crossref 30 publications citing 13 DOI-bearing articles · 15 Türkiye-affiliated
  • 2019 3
  • 2020 4
  • 2021 8
  • 2022 3
  • 2025 9
  • 2026 3
  1. Effect of probiotic lactobacilli on protein hydrolysis, volatilomics, texture and sensory properties of buffalo yogurt: A comparative study TR Mehmet Akif Karagöl et al. · International Dairy Journal · 2026 · cites 2 articles of this academic
  2. Bioactive components in mold-ripened Civil cheese: Profiling peptides, gamma-aminobutyric acid (GABA), and biogenic amines TR Mustafa Kılıç et al. · Food Bioscience · 2026 · cites 4 articles of this academic
  3. DOI 10.1016/j.ijfoodmicro.2025.111535 2026
  4. PRODUCTION OF FERMENTED MILK USING HUMAN ORIGIN BIFIDOBACTERIUM LONGUM BH28: A FUNCTIONAL AND TECHNOLOGICAL ASSESSMENT TR Hacer Meral-aktaş · Gıda · 2025
  5. UNVEILING THE QUALITY AND HEALTH POTENTIAL OF BRINED GRAPE LEAVES (VITIS VINIFERA L.): MICROBIOLOGICAL, PHYSICOCHEMICAL AND BIOFUNCTIONAL PROPERTIES TR Haktan Aktaş · Gıda · 2025
  6. Current Approaches in Functional Ice Cream Development and Their Applications In Maraş Ice Cream TR Fatma Betül Tekin Sakallı · Black Sea Journal of Engineering and Science · 2025
  7. DOI 10.1016/j.afres.2025.101504 2025
  8. DOI 10.12944/crnfsj.13.3.4 2025
  9. DOI 10.1021/acs.est.5c09984 2025
  10. DOI 10.1002/tox.24580 2025
  11. DOI 10.1093/ijfood/vvaf215 2025
  12. DOI 10.1002/pts.70018 2025
  13. The control of fungi and mycotoxins by food active packaging: a review TR Shima Jafarzadeh et al. · Critical Reviews in Food Science and Nutrition · 2022
  14. FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME TR Seçkin GÜRPINAR et al. · Gıda · 2022
  15. DOI 10.1016/j.idairyj.2022.105348 2022
  16. Türkiye'nin Coğrafi İşaretli Peynirleri TR Songül ÇAKMAKÇI et al. · Akademik Gıda · 2021 · cites 2 articles of this academic
  17. Microbiological characteristics and identification of yeast microbiota of traditional mouldy civil cheese TR Melike Yildiz et al. · International Dairy Journal · 2021
  18. Evaluating starter culture potential of wild Penicillium roqueforti strains from moldy cheeses of artisanal origin TR Murat Doğan et al. · Food Bioscience · 2021
  19. Use of chia ( Salvia hispanica L.) mucilage powder as a replacer of salep in ice cream production TR Bünyamin Gökhan Arnak et al. · Journal of Food Processing and Preservation · 2021
  20. Besni Üzüm Çeşidinin Salkım, Tane ve Bazı Fitokimyasal Özelliklerinin İncelenmesi TR Nazan BALBABA et al. · Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi · 2021
  21. DOI 10.1007/s00284-021-02509-6 2021
  22. DOI 10.1016/j.tifs.2021.05.029 2021
  23. DOI 10.3390/metabo11120818 2021
  24. BAYBURT CİVİL PEYNİRİNİN BAZI KİMYASAL, BİYOKİMYASAL VE MİKROBİYOLOJİK ÖZELLİKLERİ İLE MİNERAL VE AĞIR METAL İÇERİKLERİ TR Ayla ARSLANER et al. · Gıda · 2020
  25. Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk TR Yusuf ÇAKIR et al. · Türk Tarım ve Doğa Bilimleri Dergisi · 2020
  26. DOI 10.1002/app.49098 2020
  27. DOI 10.3390/foods9010093 2020
  28. Erzurum Çevresindeki Peynir İşletmelerinde Kullanılan Peynir Mayalarının Mikrobiyolojik, Duyusal ve Teknolojik Özellikleri TR Ayşin CANTÜRK et al. · Akademik Gıda · 2019
  29. DOI 10.1021/acs.jafc.9b03237 2019
  30. DOI 10.1016/j.foodchem.2019.125098 2019
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

Works 32

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

Indexes and citation percentiles

?
TR Index 1 articles
OpenAlex citation percentile
Top 1%0
Top 10%6
Avg · n 13 %80.2
Other counts

Scopus (SJR)

  • YÖKSİS rows 11

WoS (JCR)

  • YÖKSİS rows 11

Articles

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

32articles

Journals with publications

9 journals

Narrow down

Scopus (SJR)
Q17 Q24 Q30 Q40
WoS (JCR)
Q13 Q24 Q34 Q40
TR Index
1articles

Article list

  1. 2025 Incorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kaşar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles Food Chemistry DOI 10.1016/j.foodchem.2025.144090 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.6%
  2. 2025 Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential International Dairy Journal DOI 10.1016/j.idairyj.2024.106132 YÖKSİS SJR Q2 JCR Q3 OpenAlex 88.6%
  3. 2024 Human health risk assessment of phthalate esters and antimony levels in beverages packaged in polyethylene terephthalate under different storage conditions Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2023.105922 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 93.6%
  4. 2023 Metabolite profiling of fermented milks as affected by adjunct cultures during long-term storage Elsevier BV DOI 10.1016/j.fbio.2023.103344 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 93.7%
  5. 2023 Risk assessment of oral exposure to phthalates from coffee samples marketed in Turkey Elsevier BV DOI 10.1016/j.jfca.2022.104913 YÖKSİS SJR Q1 JCR Q2 OpenAlex 82.9%
  6. 2023 Analysis and health risk assessments of heavy metals and nitrate migration into pickle beverages SAGE Publications DOI 10.1177/10820132231166724 YÖKSİS SJR Q2 JCR Q3 OpenAlex 47.7%
  7. 2023 Utilization of edible coating based on quince seed mucilage loaded with thyme essential oil: Shelf life, quality, and ACE-inhibitory activity efficiency in Kaşar cheese Elsevier BV DOI 10.1016/j.fbio.2023.102895 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 93.0%
  8. 2023 Presence of Phthalates in Vacuum Packaged Kashar Cheeses Sold Retails in Türkiye Turkish Science and Technology Publishing (TURSTEP) DOI 10.24925/turjaf.v11i12.2264-2270.6112 YÖKSİS TR Index OpenAlex 35.2%
  9. 2022 Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses Internaitonal Dairy Journal DOI 10.1016/j.idairyj.2021.105285 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 90.8%
  10. 2022 FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME Association of Food Technology, Turkey DOI 10.15237/gida.GD21152 YÖKSİS OpenAlex 70.9%
  11. 2017 The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt International Journal of Food Science Technology YÖKSİS
  12. 2016 Determination of certain quality characteristics thermal and sensory properties of ice creams produced with dried Besni grape Vitis vinifera L International Journal of Dairy Technology DOI 10.1111/1471-0307.12277 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.9%
  13. 2015 Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould ripened traditional Turkish civil cheese Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 94.4%
  14. 2014 Effects of Penicillium roqueforti and whey cheese on gross composition microbiology and proteolysis of mould ripened Civil cheese during ripening International Journal of Dairy Technology DOI 10.1111/1471-0307.12156 YÖKSİS SJR Q2 JCR Q3 OpenAlex 78.0%
  15. 2014 Investigation of the Possible Use of Black Cumin Nigella sativa L Essential Oil on Butter Stability KAFKAS UNİVERSİTESİ VETERİNER FAKULTESİ DERGİSİ YÖKSİS
  16. 2014 Süt ve ürünlerinde konjüge linoleik asit ve önemi Hasad Gıda YÖKSİS
  17. 2014 Geleneksel bir lezzet Karın Kaymağı Peyniri Gıda Mühendisliği Dergisi YÖKSİS
  18. 2013 A preliminary study on functionality of Gundelia tournefortii L as a new stabiliser in ice cream production International Journal of Dairy Technology YÖKSİS
  19. 2013 Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould ripened Civil cheese International Journal of Dairy Technology, YÖKSİS
  20. 2012 Influence of Cape gooseberry Physalis peruviana L addition on the chemical and sensory characteristics and mineral concentrations of ice cream Food Research International YÖKSİS

Projects 15 See all (15) →

  1. 2020 Farklı Peynirlerden İzole Edilen Laktik Asit Bakterilerinin Gama Amino Bütirik Asit (GABA) Üretme Yeteneklerinin Belirlenmesi ve Seçilen Suşların GABA ile Zenginleştirilmiş Beyaz Peynir Üretiminde Kullanımı -Tübitak 1002 · Tamamlandı 2020-06-01 – 2022-03-01
  2. 2015 TÜRKİYE’xxDE YAYGIN OLARAK TÜKETİLEN BAZI PEYNİR ÇEŞİTLERİNİN GAMA AMİNOBÜTİRİK ASİT (GABA) İÇERİĞİ İLE SERBEST AMİNOASİT PROFİLLERİNİN BELİRLENMESİ Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2015-12-30 – 2017-06-23
  3. 2014 Kaşar Peyniri Üretiminde Sonikasyon Uygulamasıyla Zayıflatılmış Starter Olmayan Laktobasillerin Peynirin Olgunlaşması ve Kalitesi Üzerine Etkisi TÜBİTAK PROJESİ · Tamamlandı 2014-11-11 – 2017-03-27
  4. 2015 Kaşar Peyniri Üretiminde Yenilebilir Kaplama Olarak Ayva Çekirdeği Jelinin Kullanımı ve Peynirlerin Olgunlaşma Süresince Bazı Kalite Özelliklerinin Araştırılması ATATÜRK ÜNİVERSİTESİ TÜBİTAK PROJESİ · Tamamlandı 2015-08-01 – 2017-02-01
  5. 2015 HİNT İNCİRİ Opuntia ficus indica İLAVESİNİN DONDURMANIN FİZİKSEL KİMYASAL VE DUYUSAL ÖZELLİKLERİ İLE ANTİOKSİDAN KAPASİTESİ ÜZERİNE ETKİSİ ATATÜRK ÜNİVERSİTESİ Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2015-12-30 – 2016-12-30

Books 2

  1. 2025 GIDA BILIMLERI VE MÜHENDISLIĞI ALANINDA ARAŞTIRMALAR VE DEĞERLENDIRMELER Gece Kitaplığı ISBN 978-625-8570-40-3 Kitap Bölümü · Bilimsel Kitap
  2. 2024 MÜHENDİSLİĞİN GELECEĞİ VE YAPAY ZEKA Efe Akademi ISBN 978-625-392-439-3 Kitap Bölümü · Bilimsel Kitap

Proceedings 39 See all (39) →

  1. 2003 Çarzof Civil peynirinin bazı mikrobiyolojik ve kimyasal özellikleri Süt Endüstrisinde Yeni Eğilimler Sempozyumu
  2. 2018 Rheological Behavior of Ice Cream Mixes Produced With Lyophilized Prickly Pear The International Symposium on Food Rheology and Texture
  3. — Psychobiotics in Fermented Foods 17-19 Mart 2023
  4. — USE OF 3D PRINTERS IN THE FOOD INDUSTRY ICONFOOD'22
  5. 2024 EVELOPMENTS FOR SUSTAINABLE AND SAFE FOOD IN THE FOOD İNDUSTRY WITH INDUSTRY 4.0 (IR 4.0) TECHNOLOGIES VII. INTERNATIONAL ANKARA MULTIDISCIPLINARY STUDIES 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
30
With an akaturk profile
20
Turkish institutions
8
Co-authored works
%97

Academic co-authors 20

  1. ALİ ADNAN HAYALOĞLU Profesör · İnönü Üniversitesi 12
  2. SONGÜL ÇAKMAKÇI Profesör · Atatürk Üniversitesi same university 11
  3. BÜLENT ÇETİN Profesör · Atatürk Üniversitesi same university 6
  4. MUSTAFA GÜRSES Profesör · Atatürk Üniversitesi same university 6
  5. ENGİN GÜNDOĞDU Doçent · Gümüşhane Üniversitesi 5
  6. SALİH ÖZDEMİR Profesör · Atatürk Üniversitesi same university 5
  7. DEREN TAHMAS KAHYAOĞLU Doçent · Kastamonu Üniversitesi 3
  8. ELİF FEYZA TOPDAŞ Doçent · Atatürk Üniversitesi same university 3
  9. GÜRSEL İŞÇİ Doktor Öğretim Üyesi · Ağrı İbrahim Çeçen Üniversitesi 3
  10. CİHAT ÖZDEMİR Doçent · Atatürk Üniversitesi same university 2
Show all (20)
  1. FIRAT YILMAZ Doktor Öğretim Üyesi · Gümüşhane Üniversitesi 2
  2. TUBA ERKAYA KOTAN Profesör · Atatürk Üniversitesi same university 2
  3. ALİ TEKİN Öğretim Görevlisi (ders Vermekle Görevli) · Fırat Üniversitesi 1
  4. ARZU KAVAZ YÜKSEL Profesör · Atatürk Üniversitesi same university 1
  5. MEHMET YÜKSEL Doktor Öğretim Üyesi · Atatürk Üniversitesi same university 1
  6. MUSTAFA ŞENGÜL Profesör · Atatürk Üniversitesi same university 1
  7. OSMAN SAĞDIÇ Profesör · Yıldız Teknik Üniversitesi 1
  8. PINAR ŞEKERCİ KELEŞ Doktor Öğretim Üyesi · Ardahan Üniversitesi 1
  9. ZEYNEP GÜRBÜZ KAÇAN Doktor Öğretim Üyesi · Atatürk Üniversitesi same university 1
  10. ÜMMÜGÜLSÜM ERDOĞAN Profesör · Bayburt Üniversitesi 1

National collaboration 8 institutions

Within own university23 joint works · Atatürk Üniversitesi

  1. İnönü Üniversitesi 12 works · 1 academics
  2. Gümüşhane Üniversitesi 7 works · 2 academics
  3. Ağrı İbrahim Çeçen Üniversitesi 3 works · 1 academics
  4. Kastamonu Üniversitesi 3 works · 1 academics
  5. Ardahan Üniversitesi 1 works · 1 academics
  6. Bayburt Üniversitesi 1 works · 1 academics
  7. Fırat Üniversitesi 1 works · 1 academics
  8. Yıldız Teknik Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 10

NESLİHAN AYAĞ 2şerafettin çelik 2HÜSEYİN EFE GENİŞMUSTAFA KILIÇOsman Seracettin BORANSeçkin GürpınarSÜMEYRA IŞIKYangılar Fferda cambaztepesümeyra bakırcı

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.