Academician
BURAK ALTINEL
Doktor Öğretim Üyesi
Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords
YÖKSİS
Citation impact
OpenAlex YÖKSİS articles matched in OpenAlex: 8 + YÖKSİS · co-author record: 1
h-index
6
Percentile in Türkiye: 60
#1,097 of 2,055 at their university by h-index
- i10-index
- 5
- Total citations
- 176 Top 30% in Türkiye
- Per article
- 19.6
- FWCI
- 1.21 1.00 = world average
- World top 1%
- 0
- World top 10%
- 1
Most cited articles
- A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NRRL Y-2311-1: Effects on dough rheology and bread quality
- The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal
- The wildcat Felis silvestris in northern Turkey assessment of status using camera trapping
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. 1 articles (23 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: 6.
Field ranking
YÖKSİS ?-
Main field Mühendislik Temel AlanıPoints rank #9,642/ 24,860 top 38.8% At university #207/ 351Score 10.25 journal 10 · OA add 0.25
- Article rank7,761/24,860
- Scopus rank9,487/24,860
- WoS rank9,902/24,860
- YÖKSİS20
- Scopus10
- WoS9
-
Side field Gıda Bilimleri ve MühendisliğiPoints rank #749/ 1,403 top 53.4% At university #44/ 52Score 10.25 journal 10 · OA add 0.25
- Article rank654/1,403
- Scopus rank733/1,403
- WoS rank743/1,403
- YÖKSİS20
- Scopus10
- WoS9
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
- 20
- With an akaturk profile
- 11
- Turkish institutions
- 4
- Co-authored works
- %100
Academic co-authors 11
- SEHER KUMCUOĞLU Profesör · Ege Üniversitesi same university 5
- ŞEBNEM TAVMAN Profesör · Ege Üniversitesi same university 5
- HÜLYA ÇAKMAK Doçent · İzmir Katip Çelebi Üniversitesi 2
- SAİT SARGIN Profesör · Bursa Teknik Üniversitesi 2
- SIRMA YEĞİN Doçent · Ege Üniversitesi same university 2
- ŞELALE ÖNCÜ GLAUE Öğretim Görevlisi (ders Vermekle Görevli) · Dokuz Eylül Üniversitesi 2
- AHMET DÜZEL Doktor Öğretim Üyesi · Sinop Üniversitesi 1
- DENİZ İŞTİPLİLER Doktor Öğretim Üyesi · Ege Üniversitesi same university 1
- FATMA AYKUT TONK Profesör · Ege Üniversitesi same university 1
- GAYE ÖNGEN ÖZGEN Profesör · Ege Üniversitesi same university 1
Show all (11)
- İSMAİL HAKKI AKGÜN Doktor Öğretim Üyesi · Ege Üniversitesi same university 1
National collaboration 4 institutions
Within own university10 joint works · Ege Üniversitesi
- Bursa Teknik Üniversitesi 2 works · 1 academics
- Dokuz Eylül Üniversitesi 2 works · 1 academics
- İzmir Katip Çelebi Üniversitesi 2 works · 1 academics
- Sinop Üniversitesi 1 works · 1 academics
Other co-authors (incl. international) 9
KÜBRA TULUK 9SALİM SEZGİN ÜNAL 8BERKER ÇETİNTAŞDUYGU KIŞLADİLEK ŞAHİNBAŞFİKRET PAZIRGizem Ezgi DüzdemirMUZAFFER TOSUNNESLİHAN BOZDOĞAN
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.
Indexes and citation percentiles
?Top 1%0
Top 10%1
Avg · n 8
%66.4
Other counts
Scopus (SJR)
- YÖKSİS rows 10
WoS (JCR)
- YÖKSİS rows 9
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Journals with publications
14 journals
- 0 2
- ISSN 1309-6125 2
- ISSN 0000-0000 1
- ISSN 2146-6106 1
- Anais da Academia Brasileira de Ciencias 1
- Biocatalysis and Biotransformation 1
- Cereal Research Communications 1
- Food and Feed Research 1
- Food Hydrocolloids 1
- Food Science and Nutrition 1
- Fresenius Environmental Bulletin (discontinued) 1
- International Journal of Food Engineering 1
- Journal of Food Science 1
- Journal of Food Science and Technology 1
Narrow down
Article list
- 2025 The Effects of Die Temperature and Screw Speed on Extruded Pulse Flours and Their Application in Bread Production. YÖKSİS SJR Q1 JCR Q2 OpenAlex 77.6%
- 2024 Production of xylanase intended to be used in bread-making: laboratory scale and pilot scale studies. YÖKSİS SJR Q3 JCR Q3 OpenAlex 34.3%
- 2024 Production of laccase enzyme via solid-state fermentation and its application in white and whole meal wheat bread. YÖKSİS SJR Q2 JCR Q2 OpenAlex 84.8%
- 2024 Exploitation of Aureobasidium pullulans NRRL Y‐2311‐1 xylanase in mulberry and rice flours–based gluten‐free cookie formulation: Effects on dough properties and cookie characteristics. YÖKSİS SJR Q1 JCR Q2 OpenAlex 79.6%
- 2019 IMPROVING SWEET CORN x DENT CORN HYBRIDS BASED ON KERNEL COLOR, SIZE AND QUALITY PROPERTIES YÖKSİS SJR Q4 JCR Q4
- 2018 A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NRRL Y-2311-1: Effects on dough rheology and bread quality YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 92.2%
- 2018 Farklı Oranlarda Bamya Tozu İkamesinin Beyaz Ekmeğin Bazı KaliteÖzellikleri Üzerine Etkisi YÖKSİS
- 2018 Beslenme, Sağlık ve Gıda Üretimi Açısından Lupinin Önemi YÖKSİS
- 2018 Ksilanaz inhibitörleri ve ekmek üretimindeki etkileri YÖKSİS
- 2018 Farklı oranlarda bamya tozu ikamesinin beyaz ekmeğin bazı kalite özellikleri üzerine etkisi YÖKSİS
- 2017 The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal YÖKSİS SJR Q2 JCR Q2 OpenAlex 73.5%
- 2017 The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread YÖKSİS SJR Q2 JCR Q3 OpenAlex 75.5%
- 2016 Production of crispy bread snacks containing chicken meat and chicken meat powder YÖKSİS SJR Q1 JCR Q3 OpenAlex 13.9%
- 2013 Chicken Meat Added Bread Formulation for Protein Enrichment YÖKSİS SJR Q3
- 2012 Ekmek Üretiminde Kullanılan Bazı Enzimler ve Etkileri YÖKSİS
- 2011 Çeşit Ekmeklerin Beslenme ve Sağlık Açısından Önemi YÖKSİS
- 2010 Türkiye de Bazı Çeşit Ekmeklerin Bileşimi ve Nitelikleri YÖKSİS
- 2007 Değirmen Sanayiindeki Başlıca Teknik Terimlerin Türkiye ve Değişik Ülkelerde Kullanımı 3 YÖKSİS
- 2007 Değirmen Sanayiindeki Başlıca Teknik Terimlerin Türkiye ve Değişik Ülkelerde Kullanımı 2 YÖKSİS
- 2007 Değirmen Sanayiindeki Başlıca Teknik Terimlerin Türkiye ve Değişik Ülkelerde Kullanımı 1 YÖKSİS