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Academician

IŞIL AKTAĞ

Doktor Öğretim Üyesi

Munzur Üniversitesi Güzel Sanatlar, Tasarım Ve Mimarlık 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 14 YÖKSİS 14 · OpenAlex 0 Total citations 432 h-index 10 · OpenAlex Q1 articles 11 Scopus · WoS Q1 10 Best field rank #7,407 / 24,860 Main field · top 29.8% Co-authors 8 1 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 14 + YÖKSİS · co-author record: 1
h-index 10 Percentile in Türkiye: 84 #31 of 400 at their university by h-index
i10-index
10
Total citations
432
Top 14% in Türkiye
Per article
28.8
FWCI
3.05
1.00 = world average
World top 1%
0
World top 10%
5

Most cited articles

  1. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions 2020 world top 10% 96 citations
  2. Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals 2021 world top 10% 57 citations
  3. Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products 2019 world top 10% 54 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. 1 articles (3 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: 9.

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
8
With an akaturk profile
5
Turkish institutions
1
Co-authored works
%100

Academic co-authors 5

  1. VURAL GÖKMEN Profesör · Hacettepe Üniversitesi 12
  2. BERAT AYTÜL HAMZALIOĞLU Doktor Öğretim Üyesi · Hacettepe Üniversitesi 3
  3. ALPER GÜVEN Profesör · Munzur Üniversitesi same university 2
  4. EZGİ DOĞAN CÖMERT Doktor Öğretim Üyesi · Hacettepe Üniversitesi 1
  5. TOLGAHAN KOCADAĞLI Doktor Öğretim Üyesi · Hacettepe Üniversitesi 1

National collaboration 1 institutions

Within own university2 joint works · Munzur Üniversitesi

  1. Hacettepe Üniversitesi 12 works · 4 academics

Other co-authors (incl. international) 3

Dejan DodigSladjana ZilicŞENEL ECEM BERK

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 0 articles
OpenAlex citation percentile
Top 1%0
Top 10%5
Avg · n 14 %78.7
Other counts

Scopus (SJR)

  • YÖKSİS rows 13

WoS (JCR)

  • YÖKSİS rows 13

Articles

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

14articles

Journals with publications

8 journals

Narrow down

Scopus (SJR)
Q111 Q22 Q30 Q40
WoS (JCR)
Q110 Q23 Q30 Q40
TR Index
0articles

Article list

  1. 2026 Multi-Response Kinetic Modeling of the Maillard Reaction in Milk During Heating at Ultra-High-Temperature Range Journal of Agricultural and Food Chemistry DOI 10.1021/acs.jafc.5c14296 YÖKSİS SJR Q1 JCR Q1 OpenAlex 42.0%
  2. 2026 Effects of sulfuring, drying and storage on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried apricots Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2026.108904 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 96.3%
  3. 2023 Acrylamide formation in apple juice concentrates during storage JOURNAL OF FOOD COMPOSITION AND ANALYSIS DOI 10.1016/j.jfca.2023.105413 YÖKSİS SJR Q1 JCR Q2 OpenAlex 80.6%
  4. 2022 Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion Current Research in Food Science DOI https://www.sciencedirect.com/science/article/pii/S2665927122001058?via%3Dihub YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.2%
  5. 2021 Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals FOOD RESEARCH INTERNATIONAL DOI 10.1016/j.foodres.2021.110352 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 96.8%
  6. 2021 Formation of α-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach EUROPEAN FOOD RESEARCH AND TECHNOLOGY DOI 10.1007/s00217-021-03787-x YÖKSİS SJR Q2 JCR Q2 OpenAlex 85.2%
  7. 2021 Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction FOOD CHEMISTRY DOI 10.1016/j.foodchem.2021.130280 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 94.9%
  8. 2021 Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions EUROPEAN FOOD RESEARCH AND TECHNOLOGY DOI 10.1007/s00217-020-03663-0 YÖKSİS SJR Q2 JCR Q2 OpenAlex 69.7%
  9. 2020 A survey of the occurrence of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates JOURNAL OF FOOD COMPOSITION AND ANALYSIS DOI 10.1016/j.jfca.2020.103523 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.8%
  10. 2020 Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions FOOD RESEARCH INTERNATIONAL DOI 10.1016/j.foodres.2020.109109 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 98.0%
  11. 2020 Multiresponse kinetic modelling of alpha-dicarbonyl compounds formation in fruit juices during storage FOOD CHEMISTRY DOI 10.1016/j.foodchem.2020.126620 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.6%
  12. 2019 Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products JOURNAL OF FOOD COMPOSITION AND ANALYSIS DOI 10.1016/j.jfca.2019.103308 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 94.8%
  13. 2016 Pulsed electric fields on phenylalanine ammonia lyase activity of tomato cell culture JOURNAL OF FOOD ENGINEERING DOI 10.1016/j.jfoodeng.2016.05.007 YÖKSİS SJR Q1 JCR Q1 OpenAlex 76.4%
  14. 2014 BİTKİ DOKU KÜLTÜRLERİNDE SEKONDER METABOLİT SENTEZİ GIDA DOI 10.15237/gida.GD13060 YÖKSİS OpenAlex 3.7%

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