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Academician

EMRE VAROL

Doktor Öğretim Üyesi

İstanbul Medeniyet Üniversitesi Turizm Fakültesi Gastronomi Ve Mutfak Sanatları Bölümü

Research topics OpenAlex
  1. Ana Dal Sosyal-Beşeri ve İdari Bilimler Temel Alanı
  2. Yan Dal Turizm
Keywords YÖKSİS
Articles 17 YÖKSİS 17 · OpenAlex 0 Total citations 10 h-index 2 · OpenAlex Q1 articles 4 Scopus · WoS Q1 2 Best field rank #4,596 / 30,171 Main field · top 15.2% Co-authors 13 7 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 16 + YÖKSİS · co-author record: 2
h-index 2 Percentile in Türkiye: 28 #460 of 889 at their university by h-index
i10-index
0
Total citations
10
Top 70% in Türkiye
Per article
0.6
FWCI
0.18
1.00 = world average
World top 1%
0
World top 10%
2

Most cited articles

  1. Balkan Göçmenlerinin Sofra Kültürü: Tekirdağ Malkara Örneği 2022 4 citations
  2. Gastronomi ve Mutfak Sanatları Uygulama Mutfağının Tasarım ve Tetkiki: İstanbul Örneği 2022 3 citations
  3. Fermente İçecek ve Soslarda Alkol Varlığına İlişkin Bilinç Düzeyi 2024 1 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 (0 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: 2.

Academic's statement

with evidence · admin-approved
  • Google Scholar · h-index 4 10.2026
  • Google Scholar · i10-index 2 10.2026

Values reported by the academic with evidence and approved by an admin. Never merged with the values we compute from OpenAlex.

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
13
With an akaturk profile
9
Turkish institutions
7
Co-authored works
%82

Academic co-authors 9

  1. HASAN HÜSEYİN KARA Profesör · Necmettin Erbakan Üniversitesi 5
  2. ÜMİT SORMAZ Profesör · Necmettin Erbakan Üniversitesi 4
  3. ZEYNEP BAKKALOĞLU Doktor Öğretim Üyesi · Erzincan Binali Yıldırım Üniversitesi 2
  4. ESAT ÖZATA Doktor Öğretim Üyesi · Bahçeşehir Üniversitesi 1
  5. GÜNTEKİN ŞİMŞEK Profesör · Aydın Adnan Menderes Üniversitesi 1
  6. NESLİHAN ONUR Doçent · Akdeniz Üniversitesi 1
  7. OSMAN ÖZER Öğretim Görevlisi (ders Vermekle Görevli) · Selçuk Üniversitesi 1
  8. YILMAZ SEÇİM Profesör · Necmettin Erbakan Üniversitesi 1
  9. İLKAY GÖK Doçent · İstanbul Okan Üniversitesi 1

National collaboration 7 institutions

  1. Necmettin Erbakan Üniversitesi 8 works · 3 academics
  2. Erzincan Binali Yıldırım Üniversitesi 2 works · 1 academics
  3. Akdeniz Üniversitesi 1 works · 1 academics
  4. Aydın Adnan Menderes Üniversitesi 1 works · 1 academics
  5. Bahçeşehir Üniversitesi 1 works · 1 academics
  6. Selçuk Üniversitesi 1 works · 1 academics
  7. İstanbul Okan Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 4

Aykut ÜstünerEsin Dilay ÖzerHilal DilerRabia Ağca

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 6 articles
OpenAlex citation percentile
Top 1%0
Top 10%2
Avg · n 16 %56.2
Other counts

Scopus (SJR)

  • YÖKSİS rows 7

WoS (JCR)

  • YÖKSİS rows 5

Articles

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

17articles

Journals with publications

15 journals

Narrow down

Scopus (SJR)
Q14 Q21 Q31 Q41
WoS (JCR)
Q12 Q22 Q30 Q41
TR Index
6articles

Article list

  1. 2026 Processing effects of traditional cooking techniques on the physical, chemical, and sensory properties of Turkish geographical indication–labelled dry beans (Phaseolus vulgaris) LWT DOI 10.1016/j.lwt.2026.119861 YÖKSİS SJR Q1 JCR Q1 OpenAlex 11.6%
  2. 2026 The significance of traditions and family tables during Ramadan in Türkiye: A quantitative analysis of gastronomic values and practices International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2026.101653 YÖKSİS SJR Q1 JCR Q2 OpenAlex 81.9%
  3. 2026 Publication productivity and citation visibility in Turkish gastronomy and culinary arts: a population-level scientometric analysis of academic staff, 2020–2024 Scientometrics DOI 10.1007/s11192-026-05803-x YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 90.6%
  4. 2026 The Lands Where Cheese is Born: Geographically Indicated Cheeses in Türkiye and Their International Analogues Journal of Culinary Science & Technology DOI 10.1080/15428052.2026.2733008 YÖKSİS SJR Q3 JCR Q4 OpenAlex 82.6%
  5. 2026 Sofrada Kimlik ve Kültür: Tunceli’de Yaşayan Alevilerin Mutfak Geleneği Üzerine Nitel Bir Araştırma Gaziantep Üniversitesi Sosyal Bilimler Dergisi DOI 10.21547/jss.1705140 YÖKSİS TR Index OpenAlex 43.7%
  6. 2026 Mersin’de Yaşayan Yörük Topluluklarının Sofra Kültürü: Nitel Bir Araştırma MANAS Sosyal Araştırmalar Dergisi DOI 10.33206/mjss.1883118 YÖKSİS TR Index OpenAlex 79.5%
  7. 2026 Impact of Teapot Material and Geographical Origin on Consumer Acceptability of Turkish Black Tea TurkishJournalofAgriculture-FoodScienceandTechnology DOI 10.24925/turjaf.v14i4.1106-1114.8555 YÖKSİS TR Index OpenAlex 27.7%
  8. 2026 Gastronomi Eğitiminde Helal Gıda Farkındalığının Belirlenmesi Determining Halal Food Awareness in Gastronomy Education Journal of Gastronomy Hospitality and Travel (JOGHAT) DOI 10.33083/joghat.2026.642 YÖKSİS TR Index OpenAlex 88.3%
  9. 2026 THE IMPACT OF GASTRONOMY ENTERPRISES MANAGERS PARTICIPATION IN TOURISM ACTIVITIES ON JOB SATISFACTION AND PROFESSIONAL EXPECTATIONS Geojournal of Tourism and Geosites DOI 10.30892/gtg.64139-1690 YÖKSİS SJR Q1 OpenAlex 14.0%
  10. 2025 Effects of Ultrasound Application on Sensory and Textural Characteristics of Turkish Döner Kebab with Varying Marination Durations Food and Humanity DOI 10.1016/j.foohum.2025.100799 YÖKSİS SJR Q2 JCR Q2 OpenAlex 20.5%
  11. 2024 The Effect of the Level of Institutionalization in Hotel Enterprises on the Job Satisfaction and Performance of Employees to Achieve the Sustainable Development Goals: The Case of Tourism Center Istanbul Journal of Lifestyle and SDGs Review DOI 10.47172/2965-730X.SDGsReview.v5.n01.pe03484 YÖKSİS SJR Q4 OpenAlex 27.6%
  12. 2024 Akademik Yayın Performansında Devlet mi Vakıf mı? Gastronomi ve Mutfak Sanatları Akademisyenleri Örneği NeuGastro DOI 10.54497/neugastro.2024.9 YÖKSİS OpenAlex top 10% OpenAlex 90.5%
  13. 2024 YİYECEK İÇECEK SEKTÖRÜNDEKİ ETİK İHLALLERİN BİBLİYOGRAFİK İNCELEMESİ Dokuz Eylül Üniversitesi Sosyal Bilimler Enstitüsü Dergisi DOI 10.16953/deusosbil.1519262 YÖKSİS OpenAlex 60.7%
  14. 2024 Fermente İçecek ve Soslarda Alkol Varlığına İlişkin Bilinç Düzeyi MANAS Sosyal Araştırmalar Dergisi DOI 10.33206/mjss.1256365 YÖKSİS TR Index OpenAlex 52.3%
  15. 2022 Balkan Göçmenlerinin Sofra Kültürü: Tekirdağ Malkara Örneği Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi DOI 10.32709/akusosbil.972821 YÖKSİS OpenAlex 55.9%
  16. 2022 Gastronomi ve Mutfak Sanatları Uygulama Mutfağının Tasarım ve Tetkiki: İstanbul Örneği Manas Journal of Social Studies DOI 10.33206/mjss.962830 YÖKSİS TR Index OpenAlex 72.3%
  17. 2021 Kakao yağının artizan çikolata yapımındaki rolü ve çikolata kalite kriterleri Safran Kültür ve Turizm Araştırmaları Dergisi YÖKSİS

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