- Q1 2 %33.3
- Q2 1 %16.7
- Q3 3 %50.0
- Q4 0 %0.0
Academician
ŞEHRİBAN OĞUZ
DOKTOR ÖĞRETİM ÜYESİ
Academic summary
YÖKSİS and OpenAlex counted separately.
Articles
11
YÖKSİS11
OpenAlex0
Projects
3
Books
9
Proceedings
26
Citation impact
OpenAlex YÖKSİS articles matched in OpenAlex: 10
h-index
5
Percentile in Türkiye: 62
#389 of 1,255 at their university by h-index
- i10-index
- 0
- Total citations
- 44 Top 49% in Türkiye
- Per article
- 4.4
- FWCI
- 0.80 1.00 = world average
- World top 1%
- 0
- World top 10%
- 0
Most cited articles
- A1 Milk and Beta-casomorphin-7
- Isolation, identification, and characterization of thermophilic lactic acid bacteria isolated from whey of Kars Kashar cheeses
- Determination of free fatty acids and volatile compounds of butter oil produced from pasteurized and unpasteurized butter at different temperatures
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. h-index on the OpenAlex author profile: 5.
Field ranking
YÖKSİS ?-
Main field Mühendislik Temel AlanıPoints rank #11,192/ 26,940 top 41.5% At university #92/ 154Score 6.85 journal 6.6 · OA add 0.25
- Article rank10,884/26,940
- Scopus rank10,935/26,940
- WoS rank11,457/26,940
- YÖKSİS12
- Scopus7
- WoS6
-
Side field Gıda Bilimleri ve MühendisliğiPoints rank #902/ 1,559 top 57.9% At university #14/ 19Score 6.85 journal 6.6 · OA add 0.25
- Article rank900/1,559
- Scopus rank894/1,559
- WoS rank923/1,559
- YÖKSİS12
- Scopus7
- WoS6
-
Kw. Fonksiyonel GıdalarPoints rank #132/ 209 top 63.2% At university #1/ 2Score 6.85 journal 6.6 · OA add 0.25
- Article rank130/209
- Scopus rank128/209
- WoS rank134/209
- YÖKSİS12
- Scopus7
- WoS6
-
Kw. Gıda MikrobiyolojisiPoints rank #159/ 295 top 53.9% At university #2/ 4Score 6.85 journal 6.6 · OA add 0.25
- Article rank165/295
- Scopus rank159/295
- WoS rank168/295
- YÖKSİS12
- Scopus7
- WoS6
-
Kw. Süt ve Süt Ürünleri TeknolojisiPoints rank #109/ 176 top 61.9% At university #5/ 7Score 6.85 journal 6.6 · OA add 0.25
- Article rank114/176
- Scopus rank110/176
- WoS rank111/176
- YÖKSİS12
- Scopus7
- WoS6
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
- 6
- With an akaturk profile
- 1
- Turkish institutions
- 0
- Co-authored works
- %100
Academic co-authors 1
- SEVAL ANDİÇ Profesör · Van Yüzüncü Yıl Üniversitesi same university 11
National collaboration 0 institutions
Within own university11 joint works · Van Yüzüncü Yıl Üniversitesi
No joint work with another Turkish university.
Other co-authors (incl. international) 5
Rozelin Münevver AYAZ 2Tekin Demir 2Evin SEVMİŞNEŞE BADAKŞEVVAL ŞEVGİN DEMİRHAN
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.
Index quartiles
?- Q1 0 %0.0
- Q2 2 %40.0
- Q3 1 %20.0
- Q4 2 %40.0
Top 1%0
Top 10%0
Avg · n 10
%64.7
Other counts
Scopus (SJR)
- YÖKSİS rows 6
WoS (JCR)
- YÖKSİS rows 5
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Journals with publications
8 journals
- ISSN 1300-3070 2
- ISSN 2148-127X 2
- Food Science and Nutrition 2
- ISSN 2602-2834 1
- Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology 1
- International Dairy Journal 1
- Journal of the Hellenic Veterinary Medical Society 1
- Yuzuncu Yil University Journal of Agricultural Sciences 1
Narrow down
Article list
- 2026 Physicochemical, microbiological, and sensory characteristics of Kars Kashar cheeses produced using defined thermophilic starter cultures YÖKSİS SJR Q2 JCR Q3 OpenAlex 67.6%
- 2026 Comparison of Physicochemical, Microbiological, andSensory Properties of Yogurt Made From Cow, Goat, Sheep,and Buffalo Milk with and Without Probiotic Cultures YÖKSİS SJR Q1 JCR Q2
- 2024 Determination of free fatty acids and volatile compounds of butter oil produced from pasteurized and unpasteurized butter at different temperatures YÖKSİS SJR Q1 JCR Q2 OpenAlex 78.0%
- 2024 Isolation, identification, and characterization of thermophilic lactic acid bacteria isolated from whey of Kars Kashar cheeses YÖKSİS SJR Q3 JCR Q4 OpenAlex 84.0%
- 2024 The effect of pine honey on the viability of probiotics and some properties of probiotic yogurt YÖKSİS SJR Q3 JCR Q4 OpenAlex 86.9%
- 2023 Determination of Probiotic Viability in Yoghurts Produced with Acid Adapted Lactobacillus acidophilus ATCC 4356 and Bifidobacterium bifidum ATCC 11863 During Refrigerated Storage YÖKSİS TR Index OpenAlex 68.3%
- 2022 Lactose and Lactose Derivatives YÖKSİS TR Index OpenAlex 57.3%
- 2021 A1 Milk and Beta-casomorphin-7 YÖKSİS TR Index OpenAlex 67.5%
- 2020 Comparison of the Compositions of Butter and Butter Oil Produced in the Province of Hakkari YÖKSİS TR Index SJR Q3 OpenAlex 69.4%
- 2019 Peynir Üretiminde Kullanılan Starter Kültürler YÖKSİS OpenAlex 63.8%
- 2016 Mikroorganizmalara Etki Eden Başlıca Stres Faktörleri YÖKSİS OpenAlex 4.2%