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Academician

HANDE BALTACIOĞLU

Doçent

Niğde Ömer Halisdemir Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 29 YÖKSİS 29 · OpenAlex 0 Total citations 553 h-index 10 · OpenAlex OpenAlex coverage %90 matched 26 / 29 Q1 articles 8 Scopus · WoS Q1 7 Best field rank #4,416 / 24,860 Main field · top 17.8% Co-authors 32 5 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 26 + YÖKSİS · co-author record: 2
h-index 10 Percentile in Türkiye: 84 #72 of 957 at their university by h-index
i10-index
11
Total citations
553
Top 11% in Türkiye
Per article
19.8
FWCI
1.79
1.00 = world average
World top 1%
0
World top 10%
7

Most cited articles

  1. Optimization of microwave-assisted extraction of phenolic compounds from tomato: Characterization by FTIR and HPLC and comparison with conventional solvent extraction 2021 world top 10% 108 citations
  2. Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase PPO as food quality related enzyme A FTIR study 2015 world top 10% 103 citations
  3. Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC 2019 world top 10% 82 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. 2 articles (9 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: 10.

Citing publications

Crossref 107 publications citing 28 DOI-bearing articles · 19 Türkiye-affiliated

2019 62020 242021 392022 192025 152026 4

  1. Safflower flower extracted carthamidin color pigment purification by adsorption chromatography and investigation of its use as a coloring agent in some foods TR Ayşe Özpeynirci et al. · Microchemical Journal · 2026
  2. 10.1016/j.tifs.2025.105437 2026
  3. 10.1016/j.saa.2025.127276 2026
  4. 10.1016/j.lwt.2025.118914 2026
  5. KURUTULMUŞ KARADUT (MORUS NIGRA) VE ŞIRASININ BAZI FİZİKOKİMYASAL ÖZELLİKLERİ, FENOLİK PROFİLİ, ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTESİNİN KARŞILAŞTIRILMASI TR Memnune Şengül et al. · Gıda · 2025
  6. Effects on composition of pomegranate juice and reducing acidity with weak base anion exchange using ion exchange column chromatography in pomegranate juice TR Nizam Mustafa Nizamlıoğlu et al. · Journal of Food Measurement and Characterization · 2025
  7. Effects of Rhodiola rosea and Withania somnifera powders on the functional and quality properties of chewing gum TR Mervenur Karataş et al. · Food and Humanity · 2025
  8. Sustainable phenolic extraction from Olive mill wastewater: methods and environmental insights TR Yasar Ozlem Alifaki et al. · Journal of Food Measurement and Characterization · 2025
  9. 10.1016/j.lwt.2025.118737 2025
  10. 10.1007/s11483-025-10065-w 2025
  11. 10.1111/jfpe.70253 2025
  12. 10.3390/nu17223616 2025
  13. 10.3390/foods14244297 2025
  14. 10.1016/j.fochx.2025.103356 2025
  15. 10.48130/fia-0025-0049 2025
  16. 10.1038/s41598-025-30051-z 2025
  17. 10.1109/eeae65901.2025.11273467 2025
  18. 10.1016/j.fochx.2025.103332 2025
  19. 10.1002/fsn3.71171 2025
  20. Valorization of by-products from <i>Prunus</i> genus fruit processing: Opportunities and applications TR Paulo E. S. Munekata et al. · Critical Reviews in Food Science and Nutrition · 2022
  21. Heat treatment and microwave applications on homemade sour cherry juice: The effect on anthocyanin content and some physicochemical properties TR Dilay Yıldız et al. · Current Plant Biology · 2022
  22. Microwave-assisted extraction of Prunus cerasus L. peels: Citric acid-based deep eutectic solvents TR Ebru KURTULBAŞ ŞAHİN · Journal of the Turkish Chemical Society Section A: Chemistry · 2022
  23. 10.1007/s11947-022-02777-5 2022
  24. 10.3390/molecules27051502 2022
  25. 10.2139/ssrn.4021961 2022
  26. 10.1016/j.foodchem.2022.132496 2022
  27. 10.1016/j.lwt.2022.113093 2022
  28. 10.1016/j.foodres.2022.111087 2022
  29. 10.1109/tii.2021.3106971 2022
  30. 10.1007/s13399-022-02337-z 2022

Showing the 30 most recent.

Where does this list come from?

Extracted from the reference lists in Crossref’s public March 2026 data file; 18.4% of the file has been processed, so the list may be incomplete. Crossref citations are never added to or compared with the OpenAlex citation counts; the two sources have different coverage.

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
32
With an akaturk profile
14
Turkish institutions
5
Co-authored works
%97

Academic co-authors 14

  1. CEM BALTACIOĞLU Profesör · Niğde Ömer Halisdemir Üniversitesi same university 12
  2. MEHMET YETİŞEN Doktor Öğretim Üyesi · Niğde Ömer Halisdemir Üniversitesi same university 7
  3. KATİBE SİNEM CORUK Doktor Öğretim Üyesi · Niğde Ömer Halisdemir Üniversitesi same university 6
  4. HASAN TANGÜLER Profesör · Niğde Ömer Halisdemir Üniversitesi same university 4
  5. ERKAN KARACABEY Profesör · Süleyman Demirel Üniversitesi 3
  6. HASAN USLU Profesör · Niğde Ömer Halisdemir Üniversitesi same university 3
  7. ALEV BAYINDIRLI Profesör · Orta Doğu Teknik Üniversitesi 2
  8. ERDAL AĞÇAM Doçent · Çukurova Üniversitesi 2
  9. FERİDE SEVERCAN Profesör · İstanbul Aydın Üniversitesi 2
  10. HAMİ ALPAS Profesör · Orta Doğu Teknik Üniversitesi 2
Show all (14)
  1. SENCER BUZRUL Profesör · Necmettin Erbakan Üniversitesi 2
  2. AYŞENUR İNCE Araştırma Görevlisi · Niğde Ömer Halisdemir Üniversitesi same university 1
  3. BETÜL OSKAYBAŞ EMLEK Doktor Öğretim Üyesi · Niğde Ömer Halisdemir Üniversitesi same university 1
  4. DİLEK YAPRAK USLU Öğretim Görevlisi (ders Vermekle Görevli) · Niğde Ömer Halisdemir Üniversitesi same university 1

National collaboration 5 institutions

Within own university19 joint works · Niğde Ömer Halisdemir Üniversitesi

  1. Orta Doğu Teknik Üniversitesi 4 works · 2 academics
  2. Süleyman Demirel Üniversitesi 3 works · 1 academics
  3. Necmettin Erbakan Üniversitesi 2 works · 1 academics
  4. Çukurova Üniversitesi 2 works · 1 academics
  5. İstanbul Aydın Üniversitesi 2 works · 1 academics

Other co-authors (incl. international) 18

GÖZDE DOĞANAY 4İLHAMİ OKUR 3ARİF TANRIVERMİŞAberham Hailu FeyissaArife Nur KanberCansel MuratEcem Duygu KaradağEmine Melike TÜRKEmine Melike ŞahinMETE SEVERCANMUHARREM YALIÇMerve Seçil BARDAKÇINEVZAT ARTIKOktay KeskinOĞUZHAN AVCURABİA SEYHANTUĞBA ÖZERÖZLEM UĞUR

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 7 articles
OpenAlex citation percentile
Top 1%0
Top 10%7
Avg · n 26 %69.2
Other counts

Scopus (SJR)

  • YÖKSİS rows 19

WoS (JCR)

  • YÖKSİS rows 19

Articles

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

29articles

Journals with publications

17 journals

Narrow down

Scopus (SJR)
Q18 Q210 Q31 Q40
WoS (JCR)
Q17 Q28 Q34 Q40
TR Index
7articles

Article list

  1. 2026 Enhancing Quality in Ultrasound-Assisted Puffing Drying of Apples: Optimization of Process Parameters and Phenolic Retention Modeling Food and Bioprocess Technology DOI 10.1007/s11947-025-04188-8 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.3%
  2. 2025 Determination of physicochemical properties and bioactive compounds of dried apples by FTIR spectroscopy and multispectral imaging Scientific Reports DOI 10.1038/s41598-025-13464-8 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 94.4%
  3. 2025 Effects of Cooking Methods and Oils on Bioactive Compounds, Sensory and Textural Properties of Yellow-Fleshed Potatoes (Solanum tuberosum L.) Potato Research DOI 10.1007/s11540-024-09821-1 YÖKSİS SJR Q2 JCR Q1 OpenAlex 67.7%
  4. 2025 Pulsed Electric Fields (PEF) Treatment Prior to Hot-Air and Microwave Drying of Yellow- and Purple-Fleshed Potatoes Potato Research DOI 10.1007/s11540-024-09781-6 YÖKSİS SJR Q2 JCR Q1
  5. 2025 Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy Food Science and Technology International DOI 10.1177/10820132241238261 YÖKSİS SJR Q2 JCR Q3 OpenAlex 73.6%
  6. 2025 Effect of microwave roasting and different solvents on the extraction of bioactive compounds from date seed Eurasian Journal of Science Engineering and Technology DOI 10.55696/ejset.1622241 YÖKSİS OpenAlex 82.7%
  7. 2025 A traditional food: Köfter (Köftür), A grape-based central Anatolian dessert Eurasian Journal of Science Engineering and Technology DOI 10.55696/ejset.1620334 YÖKSİS OpenAlex 60.1%
  8. 2025 Multivariate Analysis of the Effect of Different Pre-Treatment Methods Before Drying on Some Quality Properties of Potato Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v13is3.3961-3968.8167 YÖKSİS TR Index OpenAlex 34.3%
  9. 2024 Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production Journal of Food Measurement and Characterization DOI 10.1007/s11694-024-02671-y YÖKSİS SJR Q2 JCR Q2 OpenAlex 59.4%
  10. 2024 Optimization of Process Parameters for Microwave Drying of Yellow- and Purple-Fleshed Potatoes Potato Research DOI 10.1007/s11540-024-09725-0 YÖKSİS SJR Q2 JCR Q2 OpenAlex 70.3%
  11. 2024 Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques Journal of Food Science DOI 10.1111/1750-3841.16972 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 91.6%
  12. 2024 Impacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study Springer Science and Business Media LLC DOI 10.1007/s11540-023-09673-1 YÖKSİS SJR Q2 JCR Q2 OpenAlex 74.1%
  13. 2024 Determining the impact of pre‐pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice Journal of Food Science DOI 10.1111/1750-3841.17332 YÖKSİS SJR Q1 JCR Q2 OpenAlex 89.8%
  14. 2024 Termosonikasyon İşleminin Elma Suyunda Enzim Aktivitesi ve Fenolik Bileşiklere Etkisi: FTIR ve HPLC Çalışması Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v12i1.72-82.6411 YÖKSİS TR Index OpenAlex 0.3%
  15. 2024 Mor etli patatesin sıcak hava koşullarının optimizasyonu Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi DOI 10.28948/ngumuh.1426028 YÖKSİS TR Index OpenAlex 1.6%
  16. 2023 Physical Pretreatments to Enhance Purple-Fleshed Potatoes Drying: Effects of Blanching, Ohmic Heating and Ultrasound Pretreatments on Quality Attributes Springer Science and Business Media LLC DOI 10.1007/s11540-023-09618-8 YÖKSİS SJR Q2 JCR Q1 OpenAlex top 10% OpenAlex 96.6%
  17. 2022 Thermosonication of peach juice: investigation of PPO and POD activities, physicochemical and bioactive compounds changes, and development of FT-IR–based chemometric models for the evaluation of quality International Journal of Food Science & Technology DOI 10.1111/ijfs.15536 YÖKSİS SJR Q1 JCR Q2 OpenAlex 72.8%
  18. 2022 Meyve Suyu İşlemede Ultrason Yönteminin Kalite Üzerine Etkileri Journal of Agriculture, Food, Environment and Animal Sciences YÖKSİS
  19. 2022 Determination of the Effect of Different Drying Methods on the Physicochemical Properties of Potato Powder Using Multivariate Analysis Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v10i7.1300-1307.5243 YÖKSİS TR Index OpenAlex 62.8%
  20. 2021 Investigation of the effect of oyster mushroom (Pleurotus ostreatus) powder on biscuit production and effect on quality criteria by Fourier‐transform infrared spectroscopy Journal of Food Processing and Preservation DOI 10.1111/jfpp.15174 YÖKSİS SJR Q2 JCR Q3 OpenAlex 73.0%

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