Academician

FERHAT YÜKSEL

PROFESÖR

NİĞDE ÖMER HALİSDEMİR ÜNİVERSİTESİ BOR SAĞLIK BİLİMLERİ FAKÜLTESİ BESLENME VE DİYETETİK BÖLÜMÜ

Ana Dal Mühendislik Temel Alanı
Yan Dal Gıda Bilimleri ve Mühendisliği

A quick look at recorded outputs — details below.

Articles 43
Projects 0
Books 0
Proceedings 0
Patents 0
Artistic 0

Scopus (SJR) Q1 16 Q2 8 Q3 10 Q4 7

WoS (JCR) Q1 9 Q2 10 Q3 6 Q4 9

TR Index 11 articles

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

Top 1% articles 0

Top 10% articles 5

Avg percentile 62.0%

Top 1% share 0.0%

Top 10% share 10.2%

Articles

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

Article list

2026 Effects of gelatinization process on some physicochemical parameters, pasting characteristics and some nutritional properties of pulsed based flour blends EUROPEAN FOOD RESEARCH AND TECHNOLOGY DOI 10.1007/s00217-025-04999-1 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 92.0%
2024 Rheological properties of pestil enriched wheat, potato and corn flour using simplex lattice mixture design Croatian Journal of Food Science and Technology DOI 10.17508/CJFST.2024.16.2.06 YÖKSİS SJR Q4 OpenAlex 27.0%
2024 In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour Journal of Food Science and Technology DOI 10.1007/s13197-024-06035-8 YÖKSİS SJR Q2 JCR Q2 OpenAlex 50.6%
2022 Some physicochemical, color, bioactive and sensory properties of a pestil enriched with wheat, corn and potato flours: An optimization study based on simplex lattice mixture design International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2022.100513 YÖKSİS SJR Q1 JCR Q2 OpenAlex 65.1%
2022 Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology LWT DOI 10.1016/j.lwt.2022.113354 YÖKSİS SJR Q1 JCR Q1 OpenAlex 75.0%
2022 Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization Journal of Food Science and Technology DOI 10.1007/s13197-022-05367-7 YÖKSİS SJR Q1 JCR Q2 OpenAlex 49.9%
2022 Evaluation of By-Products of Potato Peel as Food Additive Current Nutrition & Food Science DOI 10.2174/1573401317666210702110412 YÖKSİS SJR Q3 JCR Q4 OpenAlex 61.9%
2022 KARABUĞDAY (Fagopyrum esculentum) UNU İLE ZENGİNLEŞTİRİLMİŞ DUT PESTİLLERİNİN BAZI FİZİKO-KİMYASAL, RENK, BİYOAKTİF VE DUYUSAL ÖZELLİKLERİNİN ARAŞTIRILMASI Kahramanmaras Sutcu Imam University Journal of Engineering Sciences DOI 10.17780/ksujes.1160294 YÖKSİS TR Index OpenAlex 6.2%
2021 Üniversite Öğrencilerinin Makarna Tüketim Alışkanlıklarını ve Bunu Etkileyen Faktörlerin İncelenmesi Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi DOI 10.37989/gumussagbil.644023 YÖKSİS TR Index OpenAlex 73.0%
2021 In vitro glycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips Journal of Food Science and Technology DOI 10.1007/s13197-020-04830-7 YÖKSİS SJR Q2 JCR Q3 OpenAlex 61.8%
2021 Deep fried wheat chips added with potato peel flour\u2014Effect on quality parameters Quality Assurance and Safety of Crops & Foods DOI 10.15586/qas.v13i1.844 YÖKSİS SJR Q3 JCR Q4 OpenAlex 72.1%
2020 Development of a healthy corn-based snack with sage (Salvia officinalis L.) seed Bioactive Carbohydrates and Dietary Fibre DOI 10.1016/j.bcdf.2019.100207 YÖKSİS SJR Q2 JCR Q2 OpenAlex 66.0%
2020 Hindistan cevizi unu ile zenginleştirilmiş dut pestillerin bazı fizikokimyasal, renk ve duyusal özelliklerinin incelenmesi Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.17714/gumusfenbil.545872 YÖKSİS TR Index SJR Q4 OpenAlex 49.8%
2019 Adaçayı Tohumu (Salvia officinalis L.) Unu İle Zenginleştirilmiş Optimize Mısır Cipsin Depolama Yeteneklerinin BelirlenmesiAdaçayı Tohumu (Salvia officinalis L.) Unu İle Zenginleştirilmiş Optimize Mısır Cipsin Depolama Yeteneklerinin Belirlenmesi Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI 10.17714/gumusfenbil.397592 YÖKSİS TR Index SJR Q4 OpenAlex 61.6%
2019 Investigation of certain nutritional properties of noodle enriched with raw flaxseed Quality Assurance and Safety of Crops Foods DOI 10.3920/QAS2018.1363 YÖKSİS SJR Q3 JCR Q4 OpenAlex 70.7%
2019 The Effect of Addition of Agar and Cellulose Gums on the Rheological and Textural Properties of Kavilca (Triticum Spelta L.) Flour and Bread Journal of the Institute of Science and Technology DOI 10.21597/jist.441336 YÖKSİS OpenAlex 4.3%
2019 Farklı Sıcaklık ve Sürelerde Ön Kurutma İşlemine Tabi Tutulduktan Sonra Kızartılmış Glütensiz Cipslerin Yağ Absorplama Kapasitelerinin ve Bazı Fizikokimyasal İçerikleri ile Duyusal Özelliklerinin Belirlenmesi Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v7i3.384-389.2301 YÖKSİS TR Index OpenAlex 54.8%
2019 Elma Lifi ile Zenginleştirilmiş Geleneksel Türk Ev Yapımı Eriştelerin Fizikokimyasal, Tekstürel, Pişme ve Duyusal Özellikleri Akademik Gıda DOI 10.24323/akademik-gida.543992 YÖKSİS TR Index SJR Q4 OpenAlex 60.0%
2018 Gümüşhane İlindeki Bazı Hazır Gıda Restoranlarından Alınan Parmak Patates Kızartmaların Fizikokimyasal ve Yağ Asitleri İçeriği ile Duyusal Karakteristikleri Açısından İncelenmesi European Journal of Science and Technology DOI 10.31590/ejosat.479946 YÖKSİS TR Index OpenAlex 19.5%
2018 Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design Quality Assurance and Safety of Crops Foods DOI 10.3920/QAS2018.1282 YÖKSİS SJR Q3 JCR Q4 OpenAlex 65.0%

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