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akaturk Academic measurement

Academician

BAHAR TUBA FINDIK

DOKTOR ÖĞRETİM ÜYESİ (Unvan:Doçent)

NEVŞEHİR HACI BEKTAŞ VELİ ÜNİVERSİTESİ FEN-EDEBİYAT FAKÜLTESİ KİMYA BÖLÜMÜ

  • Ana Dal Fen Bilimleri ve Matematik Temel Alanı
  • Yan Dal Kimya

A quick look at recorded outputs — details below.

  • Articles 18
  • Projects 0
  • Books 0
  • Proceedings 0
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 11 Q2 2 Q3 4 Q4 0
WoS (JCR) Q1 8 Q2 5 Q3 3 Q4 0
TR Index 3 articles

Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.

Top 1% articles 0
Top 10% articles 1
Avg percentile 62.2%
Top 1% share 0.0%
Top 10% share 4.3%

Articles

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

Index filters

18 publications total

Scopus (SJR)
WoS (JCR)
TR Index

Article list

  1. 2026 A novel benzoylthiourea derivative and its ternary complexes: Experimental, theoretical, antibacterial, antioxidant, and docking studies Structural Chemistry DOI 10.1007/s11224-026-02811-8 YÖKSİS SJR Q3 JCR Q3 OpenAlex 48.7%
  2. 2026 Phytochemical and Bioactive Assessment of Crataegus tanacetifolia and Crataegus orientalis Fruit Extracts as a Potential Multi-Enzyme Inhibitor Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi DOI 10.65520/erciyesfen.1886194 YÖKSİS TR Index OpenAlex 23.9%
  3. 2026 Effect of Salt Concentration on Physicochemical and Microbiological Quality of Pulp and Juice Fractions of Strawberry Pickles: Insights into Phenolic Profiles, Antioxidant, and ACE-Inhibitory Activities Journal of the Turkish Chemical Society Section A: Chemistry DOI 10.18596/jotcsa.1766543 YÖKSİS OpenAlex 10.0%
  4. 2025 Effect of Plum-Sour-Based Marination Liquids Enriched With Linalool and Eugenol on the Microbiological and Sensory Quality of Chicken Breast Meat Food Science & Nutrition DOI 10.1002/fsn3.70361 YÖKSİS SJR Q1 JCR Q2 OpenAlex 63.5%
  5. 2025 A NATURAL FOOD FORTIFICATION APPROACH TO REDUCE IRON-POLYPHENOL COMPLEX FORMATION: ORANGE PEEL-ADDED BLACK TEA Gıda DOI 10.15237/gida.GD25094 YÖKSİS OpenAlex 75.2%
  6. 2025 Synthesis of complexes of Mn(II), Co(II) and Cu(II) derived from N-morpholine-N′-benzoylthiourea as antibacterial agents: Structural analysis, quantum chemical calculations and molecular modeling investigations Structural Chemistry DOI 10.1007/s11224-025-02648-7 YÖKSİS SJR Q3 JCR Q3 OpenAlex 33.7%
  7. 2025 Transition metal complexes of N-furfuryl-N′-benzoylthiourea: A study of synthesis, antibacterial activities, quantum chemical calculations and molecular modeling simulations Polyhedron DOI 10.1016/j.poly.2024.117357 YÖKSİS SJR Q3 JCR Q2 OpenAlex 86.0%
  8. 2024 Phytochemical profile, enzyme inhibition, antioxidant, and antibacterial activity of Rosa pimpinellifolia L.: A comprehensive study to investigate the bioactivity of different parts (whole fruit, pulp, and seed part) of the fruit Food Chemistry DOI 10.1016/j.foodchem.2024.139921 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.3%
  9. 2024 Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality International Journal of Food Microbiolojy DOI 10.1016/j.ijfoodmicro.2024.110733 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.1%
  10. 2024 AN INVESTIGATION OF THE ACE INHIBITORY ACTIVITY, ANTIOXIDANT CAPACITY, AND PHYTOCHEMICAL CONSTITUENTS OF POLAR AND NON-POLAR EXTRACTS OF ZIZIPHUS JUJUBA FRUIT: STATISTICAL SCREENING THE MAIN COMPONENTS RESPONSIBLE FOR BIOACTIVITY GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD24028 YÖKSİS OpenAlex 65.9%
  11. 2023 Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties Food Chemistry DOI 10.1016/j.foodchem.2023.135463 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 95.0%
  12. 2022 Synthesis, structural elucidation, in vitro antibacterial activity, DFT calculations, and molecular docking aspects of mixed-ligand complexes of a novel oxime and phenylalanine Bioorganic Chemistry DOI 10.1016/j.bioorg.2022.105685 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.2%
  13. 2020 Synthesis and electrochemical investigation of chiral amine bis(phenolate)-boron complexes: In vitro antibacterial activity screening of boron compounds Inorganica Chimica Acta DOI 10.1016/j.ica.2020.119777 YÖKSİS SJR Q2 JCR Q2 OpenAlex 82.2%
  14. 2018 Penetration into membrane of amino-terminal region of SecA when associated with SecYEG in active complexes PROTEIN SCIENCE DOI 10.1002/pro.3362 YÖKSİS SJR Q1 JCR Q3 OpenAlex 84.1%
  15. 2017 Determination of the intracellular concentration of the export chaperone SecB in Escherichia coli PLoS One DOI 10.1371/journal.pone.0183231 YÖKSİS SJR Q1 JCR Q1 OpenAlex 84.9%
  16. 2026 Investigation of Free and Bound Phenolic Profiles in Walnut Male Flowers during Ripening and Their Contribution to Antibacterial and Antioxidant Activities Journal of Agricultural and Food Chemistry DOI 10.1021/acs.jafc.5c13295 YÖKSİS SJR Q1 JCR Q1 OpenAlex 1.8%
  17. 2026 Effect of Salt Concentration on Physicochemical and Microbiological Quality of Pulp and Juice Fractions of Strawberry Pickles: Insights into Phenolic Profiles, Antioxidant, and ACE-Inhibitory Activities Journal of the Turkish Chemical Society Section A: Chemistry DOI 10.18596/jotcsa.1766543 YÖKSİS TR Index SJR Q3 OpenAlex 9.6%
  18. 2026 Phytochemical and Bioactive Assessment of Crataegus tanacetifolia and Crataegus orientalis Fruit Extracts as a Potential Multi-Enzyme Inhibitor Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi DOI 10.65520/erciyesfen.1886194 YÖKSİS TR Index OpenAlex 23.5%
  19. 2025 Effect of Plum‐Sour‐Based Marination Liquids Enriched With Linalool and Eugenol on the Microbiological and Sensory Quality of Chicken Breast Meat Food Science & Nutrition DOI 10.1002/fsn3.70361 YÖKSİS SJR Q1 JCR Q2 OpenAlex 63.4%
  20. 2025 A Natural Food Fortification Approach to Reduce Iron-Polyphenol Complex Formation: Orange Peel-Added Black Tea Gıda DOI 10.15237/gida.GD25094 YÖKSİS OpenAlex 75.1%

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