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Academician

FATMA MELTEM SERDAROĞLU

Profesör

Ege 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 88 YÖKSİS 88 · OpenAlex 0 Total citations 2,259 h-index 28 · OpenAlex OpenAlex coverage %83 matched 73 / 88 Q1 articles 22 Scopus · WoS Q1 17 Top 2% world rank #232,325 Stanford / Elsevier 2026 Best field rank #701 / 24,860 Main field · top 2.8% Co-authors 61 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: 73 + YÖKSİS · co-author record: 6
h-index 28 Percentile in Türkiye: 99 #34 of 2,055 at their university by h-index
i10-index
37
Total citations
2,259
Top 1.5% in Türkiye
Per article
28.6
FWCI
2.06
1.00 = world average
World top 1%
1
World top 10%
20

Most cited articles

  1. Quality of low fat meatballs containing Legume flours as extenders 2005 199 citations
  2. Effects of fat level 5 10 20 and corn flour 0 2 4 on some properties of Turkish type meatballs koefte 2004 138 citations
  3. Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis 2017 world top 10% 128 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. 6 articles (109 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: 27.

Citing publications Crossref 362 publications citing 72 DOI-bearing articles · 62 Türkiye-affiliated
  • 2017 1
  • 2018 2
  • 2019 65
  • 2020 94
  • 2021 119
  • 2022 40
  • 2023 1
  • 2025 35
  • 2026 5
  1. DOI 10.1016/j.foodchem.2025.147409 2026 · cites 2 articles of this academic
  2. DOI 10.66104/6q6jst82 2026 · cites 2 articles of this academic
  3. DOI 10.1016/j.afres.2025.101620 2026
  4. DOI 10.1016/j.rser.2025.116419 2026
  5. DOI 10.1016/j.meatsci.2025.109999 2026
  6. Potential use of fig peel powder as a fat replacer and functional ingredient in beef patties TR Hanife Yeşilyurt et al. · Harran Tarım ve Gıda Bilimleri Dergisi · 2025
  7. Insect-based proteins in meat products: Evaluating the functional properties of Locusta migratoria TR Can Dinçer et al. · Harran Tarım ve Gıda Bilimleri Dergisi · 2025
  8. Quality Changes in Sea Bass Patties Containing Lemon Essential Oil Loaded Oleogels TR Emine Bakır et al. · Acta Aquatica Turcica · 2025
  9. Green Coffee Powder as a Clean-Label Functional Ingredient in Meat Systems: Antioxidant Performance, Molecular Docking Mechanisms, and Technological Properties TR Ece Nur Doğaner et al. · Food Biophysics · 2025
  10. Marination with espresso, filter, and Turkish coffee: A novel approach to improving the tenderness of spent hen meat TR Nazik Meziyet Dilek et al. · Poultry Science · 2025
  11. 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 · cites 2 articles of this academic
  12. DOI 10.1108/nfs-05-2025-0168 2025
  13. DOI 10.1016/j.lwt.2025.118725 2025
  14. DOI 10.1016/j.foodchem.2025.146840 2025
  15. DOI 10.3390/foods14244207 2025
  16. DOI 10.3390/app152312488 2025
  17. DOI 10.1080/23311932.2025.2600134 2025
  18. DOI 10.3390/foods14223952 2025
  19. DOI 10.1016/j.fochx.2025.103170 2025
  20. DOI 10.3390/foods14234101 2025
  21. DOI 10.38211/jms.2025.04.158 2025
  22. DOI 10.1093/ijfood/vvaf268 2025
  23. DOI 10.1016/j.lwt.2025.118844 2025
  24. DOI 10.1080/10408398.2025.2597289 2025
  25. DOI 10.1016/j.lwt.2025.118764 2025
  26. DOI 10.1016/j.algal.2025.104414 2025
  27. DOI 10.1093/ijfood/vvaf217 2025
  28. DOI 10.3390/app152312504 2025
  29. DOI 10.3389/fsufs.2025.1579216 2025
  30. DOI 10.1007/s11694-025-03797-3 2025

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.

World’s top 2% scientists

Stanford / Elsevier · 2026
World rank
232,325
career list
2025 rank
134,248
2025 list
Composite c-score
3.15
excluding self-citations
h-index
24
hm 11.4
Sub-field rank
1521
Food Science

The 2026 list (v9) prepared by Stanford University and Elsevier from Scopus data; indicators exclude self-citations. See the Türkiye list →

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 88

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

Indexes and citation percentiles

?
TR Index 13 articles
OpenAlex citation percentile
Top 1%1
Top 10%19
Avg · n 73 %69.9
Other counts

Scopus (SJR)

  • YÖKSİS rows 51

WoS (JCR)

  • YÖKSİS rows 45

Articles

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

88articles

Journals with publications

40 journals

Narrow down

Scopus (SJR)
Q122 Q216 Q36 Q47
WoS (JCR)
Q117 Q25 Q316 Q47
TR Index
13articles

Article list

  1. 2025 Innovative coating of turkey breast with nanoemulsion solution containing chia mucilage and sage essential oil by using vacuum impregnation British Poultry Science DOI 10.1080/00071668.2024.2432929 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.1%
  2. 2025 Exploring the impact of barberry extract and grilling on oxidative and nitrosative reactions in fermented sausages: Insights into lipid-protein oxidation, nitrosamine, and 3-nitrotyrosine as a potential biomarker Meat Science DOI 10.1016/j.meatsci.2025.109830 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 92.7%
  3. 2025 Development of a plant-based double-layered emulsion system enriched with α-tocopherol for animal fat replacement in emulsified sausages Meat Science DOI 10.1016/j.meatsci.2025.110028 YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.2%
  4. 2025 Fat content modification in chicken liver pâté using an oleogel and a vegetable puree Food and Feed Research DOI 10.5937/ffr0-53974 YÖKSİS SJR Q3 OpenAlex 68.7%
  5. 2025 IMPACT OF CHITOSAN-BASED GELLED EMULSION ON THE QUALITY CHARACTERISTICS OF REFORMULATED MEAT EMULSIONS Kapadokya Üniversitesi, Kapadokya - Yiyecek ve Turizm Çalışmaları DOI 10.65665/capgfts.2026.7 YÖKSİS OpenAlex 51.1%
  6. 2025 EFFECT OF LAUREL EXTRACT AND COOKING TIME ON QUALITY AND OXIDATIVE STABILITY OF SOUS-VIDE COOKED TURKEY BREAST Gıda DOI 10.15237/gida.GD25022 YÖKSİS OpenAlex 2.6%
  7. 2024 Utilizing chia flour- based gelled emulsion for the development of functional beef patties with enhanced nutritional profile Food Science & Nutrition DOI 10.1002/fsn3.4350 YÖKSİS SJR Q1 JCR Q2 OpenAlex 71.4%
  8. 2024 Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts Croatian journal of food science and technology DOI 10.17508/CJFST.2024.16.1.03 YÖKSİS SJR Q4 OpenAlex 53.9%
  9. 2024 The effects of incorporating oleogel on properties of model system emulsions Food and Life DOI 10.5851/fl.2024.e4 YÖKSİS OpenAlex 55.3%
  10. 2024 Effects of amaranth gel on model system meat emulsion properties and quality parameters Food and Life DOI 10.5851/fl.2024.e11 YÖKSİS OpenAlex 62.6%
  11. 2024 Corn Oil Oleogel Structured with Chicken Skin as A Potential Fat Replacer in Meat Batters Selcuk Journal of Agricultural and Food Sciences DOI 10.15316/SJAFS.2024.007 YÖKSİS TR Index JCR Q4 OpenAlex 80.3%
  12. 2024 THE EFFECTS OF MARINATION WITH ROSEHIP INFUSION ON QUALITY PARAMETERS OF TURKEY BREAST FILLETS Gıda DOI 10.15237/gida.GD23142 YÖKSİS OpenAlex 1.9%
  13. 2023 Plum ( Prunus domestica ) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage Journal of Aquatic Food Product Technology DOI 10.1080/10498850.2023.2276839 YÖKSİS SJR Q3 JCR Q4 OpenAlex 45.7%
  14. 2023 Effect of pre-drying methods on the quality aspects of explosive puffed dried beef snack JOURNAL OF FOOD PROCESS ENGINEERING DOI 10.1111/jfpe.14347 YÖKSİS SJR Q2 JCR Q2 OpenAlex 77.0%
  15. 2023 Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausages MEAT SCIENCE DOI 10.1016/j.meatsci.2022.109090 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 96.3%
  16. 2023 Innovative Coating Approach: Vacuum Impregnation with Chia Mucilage and Sage Infusion for Turkey Fillets Faculty of Philology, University of Belgrade DOI 10.18485/meattech.2023.64.2.67 YÖKSİS SJR Q4 OpenAlex 35.6%
  17. 2023 Investigating the Influence of Rosehip Tea Marination on Lipid Oxidation in Turkey Breast Meat Faculty of Philology, University of Belgrade DOI 10.18485/meattech.2023.64.2.65 YÖKSİS SJR Q4 OpenAlex 64.8%
  18. 2023 Applicability of vacuum impregnation in meat and marine products University of Food Technologies - Plovdiv DOI 10.30721/fsab2023.v6.i2.271 YÖKSİS SJR Q4 OpenAlex 67.2%
  19. 2023 Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system Acta Universitatis Sapientiae, Alimentaria DOI 10.2478/ausal-2023-0003 YÖKSİS OpenAlex 46.9%
  20. 2022 Lipid Oxidation in Cured Meat Model Systems Containing Either Antioxidant or Prooxidant: A Comparative Study on the Determination of Malondialdehyde Concentration by Using Conventional, Test Kit and Chromatographic Assays Springer Science and Business Media LLC DOI 10.1007/s12161-022-02376-2 YÖKSİS SJR Q2 JCR Q3 OpenAlex 58.5%

Projects 14 See all (14) →

  1. 2023 Model Sistem Et Emülsiyonlarında Jel Emülsiyon ve Oleojellerin Kullanımının Araştırılması Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2023-01-27 – 2024-06-13
  2. 2021 Yeniden Yapılandırılmış Hindi Bifteklerinde Fosfat İkamesi Olarak Yumurta Kabuğu Kalsiyum Tozu, Pektin ve Pırnal Meşesi Palamudu (Quercus Ilex) Ekstraktı Kullanımının Araştırılması -Tübitak 1001 · Tamamlandı 2021-12-15 – 2022-12-12
  3. 2018 Peynir ve Etten Patlatmalı Puf Kurutma Yöntemi ile Yüksek Protein İçerikli Atıştırmalık Üretimi: Uygun Ön Kurutma İşlem Koşullarının Belirlenmesi, Patlatmalı Puf Kurutma İşlem Koşullarının Optimizasyonu ve Depolama Stabilitesinin İncelenmesi -Tübitak 1001 · Tamamlandı 2018-04-15 – 2021-09-30
  4. 2017 Et Ürünleri Üretiminde Güncel Stratejiler: Sağlıklı Yağ Kombinasyonlarının Jel Emülsiyon ve Çoklu Emülsiyon Formunda Isıl işlem Görmüş Sucuk ve Sosis Formülasyonlarına Taşınması -Tübitak 1001 · Tamamlandı 2017-03-01 – 2019-06-01
  5. 2011 Enginar yan ürünlerinde elde edilen fenolik bileşiklerinin karakterizasyonu ve köfte tipi et ürünlerinde kullanımı -Tübitak 1002 · Tamamlandı 2011-09-09 – 2012-09-09

Books 7 See all (7) →

  1. 2025 RESEARCH AND FINDINGS IN ENGINEERING SCIENCES 2025 - IV Livre de Lyon ISBN 978-2-38236-037-8 Kitap Bölümü · Bilimsel Kitap
  2. 2024 Modern Research in Engineering Sciences Livre de Lyon ISBN 978-2-38236-696-7 Kitap Bölümü · Bilimsel Kitap
  3. 2024 Current Studies in Food Science and Technology Livre de Lyon ISBN 978-2-38236-796-4 Kitap Bölümü · Bilimsel Kitap
  4. 2023 ET TEKNOLOJİSİ- Et Ürünleri Üretiminde Temel Teknolojiler ve Ürün Kalitesi SİDAS ISBN 978-605-5267-98-8 Bilimsel Kitap
  5. 2022 Sürdürülebilir Gıda Sistemleri Üzerine Araştırmalar Sidaş Medya ISBN 978-605-5267-96-4 Kitap Bölümü · Bilimsel Kitap

Proceedings 69 See all (69) →

  1. — Investigating the influence of rosehip tea marination on lipid oxidation in turkey breast meat 62nd International Meat Industry Conference (MEATCON2023)
  2. 2018 Quality attributes of chicken nuggets produced by using different gluten-free ingredients International Poultry Science Congress of WPSA Turkish Branch' 2018
  3. 2017 Effects of replacing beef fat with pre-emulsified pumpkin seed oil on some quality characteristics of model system chicken meat emulsions 59th International Meat Industry Conference MEATCON2017
  4. — THE PSYCHOCHEMICAL, OXIDATIVE AND TEXTURAL EFFECTS OF DECREASING SATURATED FAT CONTENT OF CHICKEN LIVER PATE THROUGH SUBSTITUTION WITH SUNFLOWER SEED OIL BASED OLEOGELS AND VEGETABLE PUREES Food Technology, Quality and Safety – FoodTech 2024
  5. — THE EFFECT OF CARRAGEENAN OR KONJAC FLOUR ON QUALITY PARAMETERS IN RESTRUCTURED TROUT FORMULATIONS TASHKENT INTERNATIONAL CONGRESS ON MODERN SCIENCES-III

Patents 1

  1. 2015 YUMURTA BEYAZI TOZU VE ZEYTİNYAĞI İLE HAZIRLANAN ÇOKLU EMÜLSİYONLARIN(W1/O/W2) ET EMÜLSİYONLARINDA HAYVANSAL YAĞ İKAMESİ OLARAK KULLANIMI a 2015/16248

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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
61
With an akaturk profile
21
Turkish institutions
8
Co-authored works
%97

Academic co-authors 21

  1. BURCU ÖZTÜRK KERİMOĞLU Doçent · Ege Üniversitesi same university 29
  2. BERKER NACAK Doktor Öğretim Üyesi · Uşak Üniversitesi 11
  3. GÜLEN TURP Profesör · Ege Üniversitesi same university 7
  4. MÜGE URGU ÖZTÜRK Doçent · Ege Üniversitesi same university 6
  5. NURCAN KOCA Profesör · Ege Üniversitesi same university 4
  6. ASLI ZUNGUR BASTIOĞLU Doçent · Aydın Adnan Menderes Üniversitesi 3
  7. EYLEM EZGİ FADILOĞLU Doktor Öğretim Üyesi · Yaşar Üniversitesi 3
  8. FİGEN ERTEKİN Profesör · Ege Üniversitesi same university 3
  9. ÖZLEM ÇAĞINDI Profesör · Manisa Celâl Bayar Üniversitesi 3
  10. ALPER ÖNENÇ Profesör · Tekirdağ Namık Kemal Üniversitesi 2
Show all (21)
  1. HALUK ERGEZER Profesör · Pamukkale Üniversitesi 2
  2. TOLGA AKCAN Doçent · Dokuz Eylül Üniversitesi 2
  3. VASFİYE HAZAL ÖZYURT Doçent · Muğla Sıtkı Koçman Üniversitesi 2
  4. DİLAY YILDIZ Araştırma Görevlisi · Manisa Celâl Bayar Üniversitesi 1
  5. EMİNE NAKİLCİOĞLU AĞUŞ Doçent · Ege Üniversitesi same university 1
  6. FATİH MEHMET YILMAZ Profesör · Aydın Adnan Menderes Üniversitesi 1
  7. FİGEN KIRKPINAR Profesör · Ege Üniversitesi same university 1
  8. FİLİZ İÇİER Profesör · Ege Üniversitesi same university 1
  9. HAYRULLAH BORA ÜNLÜ Doçent · Ege Üniversitesi same university 1
  10. NERİMAN BAĞDATLIOĞLU Profesör · Manisa Celâl Bayar Üniversitesi 1
  11. SEMİH ÖTLEŞ Profesör · Ege Üniversitesi same university 1

National collaboration 8 institutions

Within own university40 joint works · Ege Üniversitesi

  1. Uşak Üniversitesi 11 works · 1 academics
  2. Aydın Adnan Menderes Üniversitesi 4 works · 2 academics
  3. Manisa Celâl Bayar Üniversitesi 4 works · 3 academics
  4. Yaşar Üniversitesi 3 works · 1 academics
  5. Dokuz Eylül Üniversitesi 2 works · 1 academics
  6. Muğla Sıtkı Koçman Üniversitesi 2 works · 1 academics
  7. Pamukkale Üniversitesi 2 works · 1 academics
  8. Tekirdağ Namık Kemal Üniversitesi 2 works · 1 academics

Other co-authors (incl. international) 40

Hülya Serpil Kavuşan 26Elnaz Sharafi Abadi 7HİLAL CAN 6ÖZLEM YÜNCÜ 6Özlem Yüncü Boyacı 6SILA ÇALIŞKAN 4Anıl Bodruk 3Burcu Sarı 3Feyza Elmas 3GAMZE İPEK 3MEHMET KOÇ 3MERİH KARAMAN 3Merve Karabıyıkoğlu 3Özgün Köprüalan 3Şeyma Arıkaya 3AYŞE KARA 2DAMLA TABAK 2Fatmanur Turgut 2Kiyalbek Abdraimov 2ALİ AYGÜNAYLİN TAŞKAYAAbdroimov KiyalbekBarış PelinBuse AkşehirliDUYGU BENZER GÜRELELNAZ SHAREFIABADIESRA DERİNElvan FelekoğluEren İsmailEİSA DOOSTİFARDGÖKÇEN KESERKaymak Ertekin FigenSAPANCI ÖZSÜMER MELTEMSahar SeyedhosseiniSerdaroülu MeltemSinem KarataşYaren MülazımoğluYıldız turp GülenÖZLEM DEĞİRMENCİOĞLUİclal Gözde Düz

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.