Academician
TEKMİLE CANKURTARAN KÖMÜRCÜ
Doçent
Necmettin Erbakan 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: 26 + YÖKSİS · co-author record: 2
h-index
8
Percentile in Türkiye: 77
#281 of 1,389 at their university by h-index
- i10-index
- 7
- Total citations
- 222 Top 28% in Türkiye
- Per article
- 7.9
- FWCI
- 1.54 1.00 = world average
- World top 1%
- 0
- World top 10%
- 3
Most cited articles
- Preliminary antimycobacterial study on selected Turkish plants Lamiaceae against Mycobacterium tuberculosis and search for some phenolic constituents
- Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup
- Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles
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. 2 articles (49 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.
Field ranking
YÖKSİS ?-
Main field Mühendislik Temel AlanıPoints rank #4,859/ 24,860 top 19.5% At university #42/ 206Score 19.75 journal 19 · OA add 0.75
- Article rank5,479/24,860
- Scopus rank4,987/24,860
- WoS rank4,403/24,860
- YÖKSİS27
- Scopus19
- WoS20
-
Side field Gıda Bilimleri ve MühendisliğiPoints rank #439/ 1,403 top 31.3% At university #11/ 19Score 19.75 journal 19 · OA add 0.75
- Article rank511/1,403
- Scopus rank432/1,403
- WoS rank390/1,403
- YÖKSİS27
- Scopus19
- WoS20
Keyword rankings 3
-
Kw. Fonksiyonel GıdalarPoints rank #56/ 184 top 30.4% At university #3/ 3Score 19.75 journal 19 · OA add 0.75
-
Kw. Gıda TeknolojileriPoints rank #211/ 609 top 34.6% At university #9/ 12Score 19.75 journal 19 · OA add 0.75
-
Kw. Tahıl TeknolojisiPoints rank #37/ 110 top 33.6% At university #5/ 6Score 19.75 journal 19 · OA add 0.75
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
- 10
- With an akaturk profile
- 5
- Turkish institutions
- 0
- Co-authored works
- %78
Academic co-authors 5
- NERMİN BİLGİÇLİ Profesör · Necmettin Erbakan Üniversitesi same university 18
- MUSTAFA KÜRŞAT DEMİR Profesör · Necmettin Erbakan Üniversitesi same university 2
- GAMZE ÜÇOK Doktor Öğretim Üyesi · Necmettin Erbakan Üniversitesi same university 1
- SELMAN TÜRKER Profesör · Necmettin Erbakan Üniversitesi same university 1
- ÖZNUR EYMİR Öğretim Görevlisi · Necmettin Erbakan Üniversitesi same university 1
National collaboration 0 institutions
Within own university21 joint works · Necmettin Erbakan Üniversitesi
No joint work with another Turkish university.
Other co-authors (incl. international) 5
Büşra PekkirişçiHACER YERLİKAYAHacer CeylanNezahat Olcaydervişe tok
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%3
Avg · n 26
%69.2
Other counts
Scopus (SJR)
- YÖKSİS rows 19
WoS (JCR)
- YÖKSİS rows 20
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Journals with publications
21 journals
- Food Science and Technology International 3
- Cereal Chemistry 2
- International Journal of Gastronomy and Food Science 2
- Journal of Food Science 2
- Journal of Food Science and Technology 2
- ISSN 1300-3070 1
- ISSN 2146-0574 1
- ISSN 2148-5003 1
- ISSN 2536-4618 1
- ISSN 2587-1358 1
- ISSN 2619-9149 1
- ISSN 2651-3617 1
- ISSN 2667-7989 1
- Food Bioscience 1
- Food Chemistry 1
- Food Science and Nutrition 1
- Innovative Food Science and Emerging Technologies 1
- Journal of Cereal Science 1
- Journal of Food Processing and Preservation 1
- LWT 1
- Plant Foods for Human Nutrition 1
Narrow down
Article list
- 2026 Role of egg addition in modulating the quality of noodles fortified with grape leaf powder YÖKSİS SJR Q2 JCR Q2 OpenAlex top 10% OpenAlex 92.7%
- 2026 Use of different protein and antioxidant sources in couscous production to improve chemical and functional properties YÖKSİS SJR Q2 JCR Q3 OpenAlex 80.7%
- 2026 Grape Leaf Powder as a Green Fortifier in Bread: Effects on Nutritional and Technological Quality YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 97.5%
- 2026 Polygonum cognatum Powder as a Functional Ingredient: Improving Nutritional Quality and Reducing Glycemic Index of Gluten-free and Wheat-based Crackers YÖKSİS SJR Q2 JCR Q2 OpenAlex 42.2%
- 2026 Nutrient redistribution and bioaccessibility of bioactive compounds in fractions generated during industrial bulgur processing YÖKSİS SJR Q1 JCR Q2 OpenAlex 58.2%
- 2026 Impact of Germination Time on Nutritional and Functional Properties of Ancient and Modern Wheat Flours and Their Application in Cake Formulation YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 92.9%
- 2025 Incorporation of Different Purslane Parts Into Crackers: Impacts on Nutritional Composition, Antioxidant Activity, and Bioaccessibility YÖKSİS SJR Q1 JCR Q2 OpenAlex 63.2%
- 2025 Improvement of nutritional properties of regular and gluten-free cakes with composite flour YÖKSİS SJR Q2 JCR Q3 OpenAlex 57.6%
- 2024 EFFECT OF STINGING NETTLELEAF AND SEED POWDERS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COOKIES YÖKSİS OpenAlex 51.6%
- 2024 Yumurtalı ve Yumurtasız Formüle Edilen Madımak (Polygonum cognatum) Tozu İlaveli Eriştelerin Fonksiyonel İçeriği ve Duyusal Özellikleri YÖKSİS OpenAlex 74.1%
- 2023 Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.2%
- 2023 Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production YÖKSİS SJR Q2 JCR Q3 OpenAlex 55.2%
- 2023 Utilization of germinated ancient wheat (Emmer and Einkorn) flours to improve functional and nutritional properties of bread YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.3%
- 2023 Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur YÖKSİS SJR Q2 JCR Q3 OpenAlex 89.3%
- 2023 Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal based snack product YÖKSİS SJR Q2 JCR Q3 OpenAlex 64.0%
- 2023 Fındık Kabuğu İlavesinin Fonksiyonel Krakerlerin Kalite Özelliklerine Etkisi YÖKSİS TR Index JCR Q4 OpenAlex 77.3%
- 2023 Evaluation of the chemical and functional properties of powders of different radish (Raphanus sativus) cultivars as a potential functional food YÖKSİS OpenAlex 39.5%
- 2023 Glutenli ve Glutensiz Bisküvilerin Kestane, Lüpen ve Balkabağı Unlarından Hazırlanan Kompozit Un ile Zenginleştirilmesi YÖKSİS TR Index OpenAlex 43.1%
- 2022 Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle YÖKSİS SJR Q1 JCR Q2 OpenAlex 49.6%
- 2022 Effect of ancient wheat flours and fermentation types on tarhana properties YÖKSİS SJR Q1 JCR Q1 OpenAlex 79.8%