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Academician

CEYDA DADALI

Doçent

Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Articles 25 YÖKSİS 25 · OpenAlex 0 Total citations 140 h-index 7 · OpenAlex OpenAlex coverage %96 matched 24 / 25 Q1 articles 8 Scopus · WoS Q1 2 Best field rank #6,274 / 24,860 Main field · top 25.2% Co-authors 8 0 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: 24
h-index 7 Percentile in Türkiye: 72 #820 of 2,055 at their university by h-index
i10-index
5
Total citations
140
Top 31% in Türkiye
Per article
5.8
FWCI
0.63
1.00 = world average
World top 1%
0
World top 10%
0

Most cited articles

  1. Reduction of sucrose by inhomogeneous distribution in cake formulation 2019 18 citations
  2. Artichoke bracts as fat and wheat flour replacer in cake: optimization of reduced fat and reduced wheat flour cake formulation 2023 17 citations
  3. Optimization of headspace-solid phase microextraction (HS-SPME) technique for the analysis of volatile compounds of margarine 2019 17 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: 7.

Citing publications Crossref 15 publications citing 25 DOI-bearing articles · 5 Türkiye-affiliated
  • 2020 3
  • 2021 8
  • 2025 4
  1. Evaluation of Plant-Based Milks in Vegan Muffins: Functional, Structural, Rheological and Nutritional Characterization TR Kübra Topaloğlu Günan et al. · Foods · 2025
  2. Use of legumes and pseudocereals in gluten-free cakes: characterization and application of fuzzy logic and neutrosophic sets to sensory properties TR Ali Ci̇ngöz et al. · Journal of Food Measurement and Characterization · 2025
  3. DOI 10.1093/ijfood/vvaf207 2025
  4. DOI 10.5650/jos.ess25186 2025
  5. Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution TR Ceyda Dadalı et al. · Journal of Food Measurement and Characterization · 2021
  6. INFLUENCE OF WATER HARDNESS ON VOLATILE COMPOUNDS AND SENSORY PROPERTIES OF TURKISH COFFEE TR Ceyda DADALI · Gıda · 2021
  7. DOI 10.1016/j.microc.2021.106434 2021
  8. DOI 10.3390/molecules26195968 2021
  9. DOI 10.3390/antiox10010059 2021
  10. DOI 10.1016/j.foodchem.2021.130260 2021
  11. DOI 10.1016/j.nfs.2021.04.001 2021
  12. DOI 10.1016/j.foodres.2021.110486 2021
  13. Influence of Fat and Emulsifier Content on Volatile Release of Butter Aroma Used in Water Phase and Physical Attributes of Model Margarines TR Ceyda Dadalı et al. · European Journal of Lipid Science and Technology · 2020 · cites 2 articles of this academic
  14. DOI 10.3390/foods9121767 2020
  15. DOI 10.3390/foods9020133 2020
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 ?

Works 25

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

Indexes and citation percentiles

?
TR Index 6 articles
OpenAlex citation percentile
Top 1%0
Top 10%0
Avg · n 24 %61.4
Other counts

Scopus (SJR)

  • YÖKSİS rows 16

WoS (JCR)

  • YÖKSİS rows 16

Articles

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

25articles

Journals with publications

12 journals

Narrow down

Scopus (SJR)
Q18 Q28 Q30 Q40
WoS (JCR)
Q12 Q28 Q36 Q40
TR Index
6articles

Article list

  1. 2026 Optimization of the mucilage extraction process from mallow (Malva sylvestris L.) leaves using response surface methodology and its application as an egg replacer in gluten-free vegan noodles Journal of Food Measurement and Characterization DOI 10.1007/s11694-026-04552-y YÖKSİS SJR Q2 JCR Q2 OpenAlex 50.4%
  2. 2026 Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies Journal of Food Science DOI 10.1111/1750-3841.71357 YÖKSİS SJR Q1 JCR Q2 OpenAlex 84.4%
  3. 2026 Gluten‐free cakes with Locusta migratori as a protein source: volatile profile, quality, nutritional, and sensory attributes Food Science & Nutrition DOI 10.1002/fsn3.72194 YÖKSİS SJR Q1 JCR Q2 OpenAlex 79.9%
  4. 2025 Designing chocolate sugar distribution: sugar reduction and sweetness enhancement by inhomogeneous sugar distribution Food and Bioprocess Technology DOI 10.1007/s11947-025-03871-0 YÖKSİS SJR Q1 JCR Q1 OpenAlex 67.3%
  5. 2025 Multifactorial optimization of gluten‐free cookie with artichoke bracts as rice flour substitute and transglutaminase Food Science & Nutrition DOI 10.1002/fsn3.70420 YÖKSİS SJR Q1 JCR Q2 OpenAlex 76.3%
  6. 2024 Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten‐free cake Food Science & Nutrition DOI 10.1002/fsn3.3813 YÖKSİS SJR Q1 JCR Q2 OpenAlex 68.0%
  7. 2024 Optimization of gluten-free cake formulation by replacement of rice flour and baking powder with different levels of eggshell powder using response surface methodology Journal of Food Measurement and Characterization DOI 10.1007/s11694-024-02586-8 YÖKSİS SJR Q2 JCR Q2 OpenAlex 58.0%
  8. 2023 Fermented cereal soup with artichoke (Cynara scolymus L.) bracts: volatile profile, functional, powder and sensory properties Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.12426 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.5%
  9. 2023 Artichoke bracts as fat and wheat flour replacer in cake: optimization of reduced fat and reduced wheat flour cake formulation Journal of Food Measurement and Characterization DOI 10.1007/s11694-022-01599-5 YÖKSİS SJR Q2 JCR Q2 OpenAlex 90.0%
  10. 2022 Optimization of headspace solid-phase microextraction technique for the volatile compounds of Prunus mahaleb L. (mahaleb) kernel Journal of Food Measurement and Characterization DOI 10.1007/s11694-021-01194-0 YÖKSİS SJR Q2 JCR Q2 OpenAlex 75.5%
  11. 2022 Determination of Prunus mahaleb L. (mahaleb) kernel adulteration using volatile compounds combined with chemometrics Food Analytical Methods DOI 10.1007/s12161-022-02298-z YÖKSİS SJR Q2 JCR Q3 OpenAlex 71.8%
  12. 2022 The effect of roasting on volatile compounds of ground coffee and Turkish coffee brew Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v10i4.517-523.4428 YÖKSİS TR Index OpenAlex 67.0%
  13. 2021 Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution Journal of Food Measurement and Characterization DOI 10.1007/s11694-021-01071-w YÖKSİS SJR Q2 JCR Q3 OpenAlex 54.7%
  14. 2021 Tarhana üretiminde kullanılan buğday unu alternatifleri Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v9i9.1631-1637.4175 YÖKSİS TR Index OpenAlex 50.4%
  15. 2021 Influence of water hardness on volatile compounds and sensory properties of Turkish coffee Gıda / The Journal of Food DOI 10.15237/gida.GD21087 YÖKSİS OpenAlex 53.4%
  16. 2021 Hayıt (Vitex agnus-castus L.) ballarının uçucu bileşenlerinin ve duyusal özelliklerinin tanımlanması Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v9i3.621-631.4165 YÖKSİS TR Index OpenAlex 65.5%
  17. 2021 Su sertliğinin filtre kahvenin uçucu bileşenlerine ve lezzetine etkisi Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v9i2.312-320.3885 YÖKSİS TR Index OpenAlex 57.2%
  18. 2020 Influence of fat and emulsifier content on volatile release of butter aroma used in water phase and physical attributes of model margarines European Journal of Lipid Science and Technology DOI 10.1002/ejlt.202000036 YÖKSİS SJR Q1 JCR Q3 OpenAlex 71.8%
  19. 2019 Optimization of headspace-solid phase microextraction (HS-SPME) technique for the analysis of volatile compounds of margarine Journal of Food Science and Technology DOI 10.1007/s13197-019-03945-w YÖKSİS SJR Q2 JCR Q3 OpenAlex 64.7%
  20. 2019 Characterization of volatile release and sensory properties of model margarines by changing fat and emulsifier content European Journal of Lipid Science and Technology DOI 10.1002/ejlt.201900003 YÖKSİS SJR Q1 JCR Q3 OpenAlex 81.7%

Projects 5

  1. 2022 Alternatif Protein Kaynağı Olarak Çekirge (Locusta Migratoria): Yüksek Saflıkta Protein Tozu Üretimi, Karakterizasyonu ve Gıda Formülasyonlarında Kullanım Olanaklarının Araştırılması -Tübitak 3501 · Tamamlandı 2022-11-15 – 2025-04-09
  2. 2020 Enginar Atıklarının Değerlendirilmesi Kekte Yağ ve Un İkamesi Olarak Enginar Taç Yapraklarının Kullanılması ve Optimizasyonu Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2020-11-03 – 2021-12-09
  3. 2016 Margarinde Kullanılan Tereyağı Aromasının Ekstraksiyon Koşullarının Katı Faz Mikroekstraksiyon/Gaz Kromatografisi/Kütle Spektrometresi (SPME/GC/MS) Kullanılarak Optimizasyonu Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2016-06-07 – 2017-10-16
  4. 2011 Çeşitli Gıda Örneklerine İnokule Edilen Salmonella Spp'nin Termal İnaktivasyonu Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2011-05-05 – 2011-11-07
  5. 2013 Sarı ve Kara Mahlep Prunus mahaleb L. Bazı Kimyasal Özelliklerinin Belirlenmesi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2013-09-09 – 2016-01-01

Books 4

  1. 2025 Geleceğin Gıdaları: Yeni ve Sürdürülebilir Yaklaşımlar ve Teknolojiler Türkiye Klinikleri ISBN 978-625-395-550-2 Kitap Bölümü · Bilimsel Kitap
  2. 2024 Gıdaların Mühendislik ve Kalite Özellikleri Nobel Akademik Yayıncılık ISBN 978-625-371-776-6 Kitap Bölümü · Bilimsel Kitap
  3. 2024 Gıda Endüstrisi ve Beslenmede Yeni Akımlar Türkiye Klinikleri ISBN 978-625-395-300-3 Kitap Bölümü · Bilimsel Kitap
  4. 2023 Besleyici ve Sağlıklı Gıda : Gıda Endüstrisinden Sofraya Türkiye Klinikleri ISBN 978-625-395-091-0 Kitap Bölümü · Bilimsel Kitap

Proceedings 77 See all (77) →

  1. 2025 Gıdaların duyusal değerlendirmesinde yapay zekanın kullanımı 8th International Food, Agriculture and Veterinary Sciences Congress
  2. 2024 Sensory quality of plant protein-based foods 7th International Çukurova Agriculture and Veterinary Congress
  3. 2022 Sugar reduction applications in chocolate 3rd International Conference on Gastronomy Nutrition and Dietetics
  4. 2022 A new strategy modulates sensory properties of foods: inhomogeneous distribution 3rd International Conference on Gastronomy Nutrition and Dietetics
  5. 2024 Ekstraksiyon parametrelerinin soğuk demleme kahvenin antioksidan özelliğine etkisi 8th International Çukurova Agriculture and Veterinary 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
8
With an akaturk profile
2
Turkish institutions
0
Co-authored works
%72

Academic co-authors 2

  1. YEŞİM ELMACI Profesör · Ege Üniversitesi same university 13
  2. EMİNE NAKİLCİOĞLU AĞUŞ Doçent · Ege Üniversitesi same university 1

National collaboration 0 institutions

Within own university14 joint works · Ege Üniversitesi

No joint work with another Turkish university.

Other co-authors (incl. international) 6

YAĞMUR ÖZCAN 4BÜŞRA ÇAKIRDUYGU KIŞLAGÜNGÖR MERVE SENCERMERVE KAYAİREM CANSU ENSARİ

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.