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Academician

BARIŞ YALINKILIÇ

Doktor Öğretim Üyesi

İstanbul Gedik Üniversitesi Mimarlık Ve Tasarım Fakültesi Gastronomi Ve Mutfak Sanatları Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 17 YÖKSİS 17 · OpenAlex 0 Total citations 212 h-index 5 · OpenAlex Q1 articles 5 Scopus · WoS Q1 3 Best field rank #9,778 / 24,860 Main field · top 39.3% Co-authors 21 5 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 14 + YÖKSİS · co-author record: 4
h-index 5 Percentile in Türkiye: 42 #46 of 222 at their university by h-index
i10-index
4
Total citations
212
Top 33% in Türkiye
Per article
11.8
FWCI
1.21
1.00 = world average
World top 1%
0
World top 10%
2

Most cited articles

  1. Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique 2015 world top 10% 85 citations
  2. The effects of different levels of orange fiber and fat on microbiological physical chemical and sensorial properties of sucuk 2012 world top 10% 59 citations
  3. Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels 2017 26 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. 4 articles (86 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: 5.

Field ranking

YÖKSİS ?
Keyword rankings 2

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
10
Turkish institutions
5
Co-authored works
%94

Academic co-authors 10

  1. GÜZİN KABAN Profesör · Atatürk Üniversitesi 7
  2. MÜKERREM KAYA Profesör · Atatürk Üniversitesi 7
  3. EMRE KABİL Doktor Öğretim Üyesi · Yalova Üniversitesi 2
  4. MUHAMMET ALİ ÇAKIR Doktor Öğretim Üyesi · Kırklareli Üniversitesi 2
  5. AHMET AKKÖSE Profesör · Atatürk Üniversitesi 1
  6. FATMA YAĞMUR HAZAR SUNCAK Doktor Öğretim Üyesi · Kastamonu Üniversitesi 1
  7. MEHMET MURAT KARAOĞLU Profesör · Atatürk Üniversitesi 1
  8. MUHAMMET İRFAN AKSU Profesör · Atatürk Üniversitesi 1
  9. ÖZLEM ERTEKİN Doktor Öğretim Üyesi · Munzur Üniversitesi 1
  10. ŞEYMA ŞİŞİK OĞRAŞ Doçent · Atatürk Üniversitesi 1

National collaboration 5 institutions

  1. Atatürk Üniversitesi 8 works · 6 academics
  2. Kırklareli Üniversitesi 2 works · 1 academics
  3. Yalova Üniversitesi 2 works · 1 academics
  4. Kastamonu Üniversitesi 1 works · 1 academics
  5. Munzur Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 11

MEHMET BAŞLAR 5AYHAN ÇİĞDEMAhmet BüyükyavuzBurak KayarELİS ERCANKübra Feyza ErolMustafa Ümit İrkilmezNazen ÜnalPaul L Dawsonmahmut kılıçlıİrem Ece Kayar

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

?
TR Index 5 articles
OpenAlex citation percentile
Top 1%0
Top 10%1
Avg · n 14 %50.6
Other counts

Scopus (SJR)

  • YÖKSİS rows 9

WoS (JCR)

  • YÖKSİS rows 9

Articles

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

17articles

Journals with publications

14 journals

Narrow down

Scopus (SJR)
Q15 Q22 Q31 Q41
WoS (JCR)
Q13 Q23 Q32 Q41
TR Index
5articles

Article list

  1. 2026 Ultrasound-Assisted Vacuum Drying in Foods: Mechanisms, Quality Attributes, and Industrial Potential Processes DOI 10.3390/pr14071096 YÖKSİS SJR Q2 JCR Q3 OpenAlex 24.7%
  2. 2025 Quality and Microstructural Changes in Salted Goose Meat Dried by Hot-Air, Infrared, and Microwave Techniques Processes DOI 10.3390/pr13103223 YÖKSİS SJR Q2 JCR Q3 OpenAlex 84.5%
  3. 2025 Influences of Chloride Salts on Enzymatic Activity, Lipid Oxidation and Volatile Compounds of Reduced-Sodium Salt Pastırma Applied Sciences-Basel DOI 10.3390/app151910390 YÖKSİS JCR Q2 OpenAlex 77.7%
  4. 2025 The Effect of Probiotic Culture on Quality Characteristics of Sucuk Gıda ve Yem Bilimi Teknolojisi Dergisi DOI 10.56833/gidaveyem.1620807 YÖKSİS TR Index OpenAlex 0.7%
  5. 2025 Investigation of Drying Kinetics of Turkey Breast Meat Using Vacuum and Ultrasound-assisted Vacuum Drying International Journal of Agriculture Environment and Food Sciences DOI 10.31015/2025.3.10 YÖKSİS TR Index OpenAlex 71.1%
  6. 2024 Evaluation of the Use of Vacuum-Dehydrated Minced Meat in Beef Patty Production Agriengineering DOI 10.3390/agriengineering6020099 YÖKSİS SJR Q1 JCR Q2 OpenAlex 74.4%
  7. 2024 Effects of Various Citrus Fiber Coatings on the Color, Texture, and Sensory Properties of Chicken Nuggets International Journal of Gastronomy Research DOI 10.56479/ijgr-37 YÖKSİS OpenAlex 49.5%
  8. 2024 Effects of Different Chloride Salts and Fat Levels on the Quality Characteristics of Beef Patties International Journal of Gastronomy Research DOI 10.56479/ijgr-46 YÖKSİS OpenAlex 56.1%
  9. 2024 Effect of Casing Diameter on Some Qualitative Properties of Smoked Heat-Treated Sucuk Stored in Cold under Modified Atmosphere Conditions Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi DOI 10.53501/rteufemud.1531495 YÖKSİS TR Index OpenAlex 24.0%
  10. 2023 Diabetic Patients' Consumption of Diabetic and High Sugar Content Breakfast Products InternationalJournal of Gastronomy Research DOI 10.56479/ayed.2023.04301 YÖKSİS OpenAlex 12.6%
  11. 2023 Effect of sodium replacement on the quality characteristics of past?rma (a dry-cured meat product) FOOD SCIENCE AND HUMAN WELLNESS DOI 10.1016/j.fshw.2022.07.0072213-4530 YÖKSİS SJR Q1 JCR Q1
  12. 2017 Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels Asian-Australasian Journal of Animal Sciences DOI 10.5713/ajas.16.0512 YÖKSİS SJR Q1 JCR Q2 OpenAlex 86.5%
  13. 2016 Textural Properties of Fat Reduced Sucuk with Orange Fiber Kafkas Universitesi Veteriner Fakultesi Dergisi DOI 10.9775/kvfd.2015.14909 YÖKSİS TR Index SJR Q3 JCR Q4 OpenAlex 1.5%
  14. 2015 Determination of Volatile Compounds of Sucuk with Different Orange Fiber and Fat Levels KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI DOI http://vetdergi.kafkas.edu.tr/extdocs/2015_2/233-239.pdf YÖKSİS
  15. 2015 Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique ULTRASONICS SONOCHEMISTRY DOI http://www.sciencedirect.com/science/article/pii/S135041771500190X YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 96.7%
  16. 2012 The effects of different levels of orange fiber and fat on microbiological physical chemical and sensorial properties of sucuk FOOD MICROBIOLOGY DOI http://www.sciencedirect.com/science/article/pii/S074000201100181X YÖKSİS SJR Q1 JCR Q1
  17. 2012 Fermente Et Ürünlerinde Fonksiyonel Starter Kültürler Akademik Gıda YÖKSİS TR Index SJR Q4 OpenAlex 48.6%

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