- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords
YÖKSİS
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.
h-index
7
Percentile in Türkiye: 72
#656 of 2,088 at their university by h-index
- i10-index
- 6
- Total citations
- 177 Top 27% in Türkiye
- Per article
- 11.8
- FWCI
- 0.79 1.00 = world average
- World top 1%
- 0
- World top 10%
- 1
Most cited articles
- Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking
- The Effects of Geographic Region Cultivar and Harvest Year on Fatty Acid Composition of Olive Oil
- 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
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: 6.
Citing publications Crossref 39 publications citing 15 DOI-bearing articles · 16 Türkiye-affiliated
- 2019 4
- 2020 7
- 2021 17
- 2022 3
- 2025 7
- 2026 1
- DOI 10.1016/j.foodcont.2025.111909 2026
- The Effect of Swiss Chard Powder as a Curing Agent on Volatile Compound Profile and Other Qualitative Properties of Heat-Treated Sucuk TR Betül Katmer et al. · Foods · 2025
- 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
- Utilization of carob and alternative fats in chocolate spread: effects on texture and rheology TR Rezvan Shiehzadeh et al. · Journal of Food Measurement and Characterization · 2025
- Effects of Autochthonous Starter Cultures on the Quality Characteristics of Traditionally Produced Sucuk TR Mükerrem Kaya et al. · Fermentation · 2025
- Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk TR Mükerrem Kaya et al. · Foods · 2025
- Valorization of olive leaves and oil: Role of cultivar and harvest time in determining phenolic and fatty acid profiles TR Hakan Cetinkaya et al. · Journal of Food Composition and Analysis · 2025
- COMPARATIVE EVALUATION OF PHYSICOCHEMICAL, MICROBIOLOGICAL, AND VOLATILE AROMA PROFILES IN FERMENTED, HEAT-TREATED, AND BUTCHER-STYLE SUCUK TR Damla Bilecen Şen · Gıda · 2025
- The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage TR Selen Sallan et al. · LWT · 2022
- DOI 10.1016/j.foodcont.2021.108449 2022
- DOI 10.3390/metabo12020114 2022
- 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
- The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, aw and residual nitrite TR Güzin Kaban et al. · Journal of Food Science and Technology · 2021
- Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners TR Emel KAYNAKCI et al. · Food Science and Technology · 2021
- Et ve et ürünlerinin tekstürel özelliklerini enstrümantal olarak tespit etme yöntemleri ve tekstür profil analizi üzerine bir derleme TR Ebru ERDEMİR et al. · Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi · 2021
- Use of Phenolic Profile and Fatty Acid Composition on Chemometric Discrimination of Turkish Virgin Olive Oils with Geographical Indication TR Çisil TÜRKAY et al. · Akademik Gıda · 2021
- DOI 10.1016/j.lwt.2020.110693 2021
- DOI 10.1016/j.foodcont.2020.107534 2021
- DOI 10.3390/plants10061119 2021
- DOI 10.1016/j.foodcont.2021.107869 2021
- DOI 10.1002/ejlt.202000350 2021
- DOI 10.1080/10408398.2021.1895059 2021
- DOI 10.3390/foods10112830 2021
- DOI 10.1016/j.trac.2021.116238 2021
- DOI 10.1590/1981-6723.21720 2021
- DOI 10.1016/j.meatsci.2021.108604 2021
- DOI 10.3390/plants10101984 2021
- DOI 10.3390/ijerph18052544 2021
- Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages TR Türkan Uzlaşır et al. · Food Science of Animal Resources · 2020
- 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
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
?
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Main field Mühendislik Temel AlanıPoints rank #9,137/ 24,860 top 36.8% At university #171/ 313Score 11.05 journal 10.8 · OA add 0.25
- Article rank9,491/24,860
- Scopus rank7,669/24,860
- WoS rank7,952/24,860
- YÖKSİS16
- Scopus13
- WoS12
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Side field Gıda Bilimleri ve MühendisliğiPoints rank #720/ 1,403 top 51.3% At university #35/ 43Score 11.05 journal 10.8 · OA add 0.25
- Article rank740/1,403
- Scopus rank618/1,403
- WoS rank627/1,403
- YÖKSİS16
- Scopus13
- WoS12
Works 16
YÖKSİS and OpenAlex records: index distribution, journals published in, a filterable article list and the other output types.
Indexes and citation percentiles
?Top 1%0
Top 10%1
Avg · n 15
%57.4
Other counts
Scopus (SJR)
- YÖKSİS rows 13
WoS (JCR)
- YÖKSİS rows 12
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Journals with publications
14 journals
- International Journal of Food Properties 3
- ISSN 1300-9036 1
- ISSN 1814-8085 1
- ISSN 2146-0574 1
- Archives Animal Breeding 1
- European Journal of Lipid Science and Technology 1
- Fermentation 1
- Gels 1
- Journal of Oleo Science 1
- Kafkas Universitesi Veteriner Fakultesi Dergisi 1
- Meat Science 1
- Revista Colombiana de Ciencias Pecuarias 1
- Turkish Journal of Agriculture and Forestry 1
- Yuzuncu Yil University Journal of Agricultural Sciences 1
Narrow down
Article list
- 2025 Exploring the impact of protected fat on fattening performance, carcass characteristics, fatty acid composition, and meat quality in Tuj lambs YÖKSİS SJR Q2 JCR Q2 OpenAlex 73.5%
- 2025 Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.1%
- 2024 Carcass characteristics and meat quality of Holstein bulls depending on slaughter age and muscle types YÖKSİS SJR Q4 JCR Q4 OpenAlex 51.0%
- 2024 Quality Changes in Nuggets and Frying Oils due to Repeated Deep Frying: A Comprehensive Study YÖKSİS OpenAlex 16.3%
- 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 YÖKSİS SJR Q2 JCR Q2 OpenAlex top 10% OpenAlex 90.1%
- 2022 Comparative study of phenolic compounds in olive oils from differentgeographic regions YÖKSİS SJR Q2 JCR Q1 OpenAlex 55.0%
- 2022 The Effects of Frying Method and Oil Type on the Quality Attributes of Turkey Nuggets and Frying Oils YÖKSİS SJR Q2 JCR Q3 OpenAlex 61.2%
- 2022 The Effects of Atmospheric and Pressure Frying Processes on the Quality Characteristics of Meatballs YÖKSİS TR Index SJR Q3 OpenAlex 52.0%
- 2021 Morkaraman ve İvesi Erkek Kuzularında Bazı Et Kalite Özellikleri Üzerine Olgunlaştırma Süresi ve Irkın Etkisi YÖKSİS OpenAlex 20.2%
- 2020 Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.3%
- 2018 Volatile compounds of olive oils from different geographic regions in Turkey YÖKSİS SJR Q2 JCR Q3 OpenAlex 61.7%
- 2018 Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations YÖKSİS SJR Q2 JCR Q3 OpenAlex 63.1%
- 2018 Volatile Compounds and Fatty Acid Composition of Crude and Refined Hazelnut Oils YÖKSİS TR Index
- 2016 The Effects of Geographic Region Cultivar and Harvest Year on Fatty Acid Composition of Olive Oil YÖKSİS SJR Q2 JCR Q3 OpenAlex 83.0%
- 2016 Textural Properties of Fat Reduced Sucuk With Orange Fiber YÖKSİS TR Index SJR Q3 JCR Q4 OpenAlex 1.5%
- 2012 Effects of Corn Oil and Broccoli on Instrumental Texture and Color Properties of Bologna Type Sausage YÖKSİS SJR Q2 JCR Q3 OpenAlex 65.4%
Projects 13 See all (13) →
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2020 Çiftlikten sofraya Ürün Kalitesinin Artırılması ve Markalaşma
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2020 Gıda Mühendisliği Bölüm Laboratuarlarında Bulunan Cihazların Bakım ve Onarımı
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2019 GHUAM Pilot Süt Fabrikası Kaşar Peyniri Ünitesinin Modernizasyonu ve Ürün Kalitesinin Artırılması
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2019 Gıda ve Hayvancılık Uygulama ve Araştırma Merkezine Bağlı Pilot Fabrikasında Araştırma Altyapısının Modernizasyonu ve Ürün Kalitesinin Artırılması
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2019 Gıda ve Hayvancılık Uygulama ve Araştırma Merkezi Bağlı Pilot Süt ve Ekmek Fabrikası birimlerinin modernizasyonu
Books 3
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2024 Mühendislikte Öncü ve Yenilikçi Çalışmalar
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2024 Mühendislikte öncü ve yenilikçi çalışmalar
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2023 Mühendislikte İleri ve Çağdaş Çalışmalar 1
Proceedings 34 See all (34) →
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— OLEOJELS AND USE IN FOODS
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— EFFECT OF DIFFERENT COOKING METHODS ON OXIDATIVE AND TEXTURAL PROPERTIES OF CHICKEN NUGGETS
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— The Effects of Using Different Waxes and Their Mixtures on Physicochemical and Textural Properties of Bigels
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— GIDA SANAYİNİN TEKNOLOJİK ANALİZİ
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— THE EFFECT OF REPEATED FRYING UNDER ATMOSPHERIC AND PRESSURIZED CONDITIONS ON THE QUALITY CHARACTERISTICS OF CHICKEN NUGGETS
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
- 21
- With an akaturk profile
- 17
- Turkish institutions
- 2
- Co-authored works
- %88
Academic co-authors 17
- GÜZİN KABAN Profesör · Atatürk Üniversitesi same university 9
- MÜKERREM KAYA Profesör · Atatürk Üniversitesi same university 9
- AHMET AKKÖSE Profesör · Atatürk Üniversitesi same university 3
- DOĞAN TÜRKYILMAZ Doçent · Atatürk Üniversitesi same university 2
- MEHMET MURAT KARAOĞLU Profesör · Atatürk Üniversitesi same university 2
- NURİNİSA ESENBUĞA Profesör · Atatürk Üniversitesi same university 2
- ÜLKÜ DAĞDELEN TÜRKYILMAZ Doçent · Atatürk Üniversitesi same university 2
- ABDULKERİM DİLER Profesör · Atatürk Üniversitesi same university 1
- BARIŞ YALINKILIÇ Doktor Öğretim Üyesi · İstanbul Gedik Üniversitesi 1
- METE YANAR Profesör · Atatürk Üniversitesi same university 1
Show all (17)
- MURAT ÇELİK Profesör · Atatürk Üniversitesi same university 1
- MUSTAFA YAPRAK Profesör · Atatürk Üniversitesi same university 1
- MİNE KIRKYOL Doktor Öğretim Üyesi · Artvin Çoruh Üniversitesi 1
- RECEP AYDIN Profesör · Atatürk Üniversitesi same university 1
- RIDVAN KOÇYİĞİT Profesör · Atatürk Üniversitesi same university 1
- VEYSEL FATİH ÖZDEMİR Doktor Öğretim Üyesi · Atatürk Üniversitesi same university 1
- ZEYNEP FEYZA YILMAZ ORAL Doçent · Atatürk Üniversitesi same university 1
National collaboration 2 institutions
Within own university12 joint works · Atatürk Üniversitesi
- Artvin Çoruh Üniversitesi 1 works · 1 academics
- İstanbul Gedik Üniversitesi 1 works · 1 academics
Other co-authors (incl. international) 4
HATİCE KAPLANHATİCE KAYASelen SalanZEHRA EYGÜ
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.