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Academician

AZİZ KORKMAZ

Doçent

Mardin Artuklu Üniversitesi Sağlık Bilimleri Fakültesi Beslenme Ve Diyetetik Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 20 YÖKSİS 20 · OpenAlex 0 Total citations 521 h-index 9 · OpenAlex Q1 articles 8 Scopus · WoS Q1 5 Best field rank #7,426 / 24,860 Main field · top 29.9% Co-authors 26 7 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 16 + YÖKSİS · co-author record: 2
h-index 9 Percentile in Türkiye: 77 #38 of 558 at their university by h-index
i10-index
9
Total citations
521
Top 21% in Türkiye
Per article
28.9
FWCI
2.26
1.00 = world average
World top 1%
0
World top 10%
5

Most cited articles

  1. Microstructural textural and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate 2012 world top 10% 241 citations
  2. Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot ) 2017 world top 10% 75 citations
  3. Influence of different exopolysaccharide-producing strains on the physicochemical, sensory and syneresis characteristics of reduced-fat stirred yoghurt 2009 47 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 (256 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: 8.

Field ranking

YÖKSİS ?
Keyword rankings 3

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
26
With an akaturk profile
21
Turkish institutions
7
Co-authored works
%85

Academic co-authors 21

  1. AHMET FERİT ATASOY Profesör · Harran Üniversitesi 10
  2. ABDULKERİM HATİPOĞLU Doçent · Mardin Artuklu Üniversitesi same university 3
  3. ALİ ADNAN HAYALOĞLU Profesör · İnönü Üniversitesi 3
  4. MUSTAFA HAKKI AYDOĞDU Profesör · Harran Üniversitesi 3
  5. ERKAN ÖNER Doçent · Adıyaman Üniversitesi 2
  6. JİYAN ASLAN CEYLAN Doçent · Mardin Artuklu Üniversitesi same university 2
  7. MEHMET EMRE EREN Öğretim Görevlisi (ders Vermekle Görevli) · Harran Üniversitesi 2
  8. MEHMET ŞÜKRÜ KARAKUŞ Öğretim Görevlisi (uygulamalı Birim) · Harran Üniversitesi 2
  9. REŞİT YILDIZ Profesör · Gaziantep İslam Bilim Ve Teknoloji Üniversitesi 2
  10. SEDAT COŞKUNSU Araştırma Görevlisi · Mardin Artuklu Üniversitesi same university 2
Show all (21)
  1. VELİD UNSAL Doçent · Mardin Artuklu Üniversitesi same university 2
  2. ÇAĞLAR AKÇALI Doktor Öğretim Üyesi · Mardin Artuklu Üniversitesi same university 2
  3. ALİ YILDIRIM Doçent · Harran Üniversitesi 1
  4. BAŞAK DOĞRU MERT Profesör · Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi 1
  5. CEMİLE GÜNBEGİ ÇALIŞKAN Öğretim Görevlisi (ders Vermekle Görevli) · Mardin Artuklu Üniversitesi same university 1
  6. FİLİZ YILDIZ AKGÜL Doçent · Aydın Adnan Menderes Üniversitesi 1
  7. MELTEM KOŞAN Doçent · Kahramanmaraş İstiklal Üniversitesi 1
  8. MUSA SERDAR AKIN Profesör · Harran Üniversitesi 1
  9. MUTLU BUKET AKIN Profesör · Harran Üniversitesi 1
  10. İBRAHİM ABDÜLHEY HAYOĞLU Profesör · Harran Üniversitesi 1
  11. ŞERAFETTİN ÇELİK Profesör · Harran Üniversitesi 1

National collaboration 7 institutions

Within own university5 joint works · Mardin Artuklu Üniversitesi

  1. Harran Üniversitesi 13 works · 9 academics
  2. İnönü Üniversitesi 3 works · 1 academics
  3. Adıyaman Üniversitesi 2 works · 1 academics
  4. Gaziantep İslam Bilim Ve Teknoloji Üniversitesi 2 works · 1 academics
  5. Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi 1 works · 1 academics
  6. Aydın Adnan Menderes Üniversitesi 1 works · 1 academics
  7. Kahramanmaraş İstiklal Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 5

NUSRET MUTLU 3ERHAN ARSLANESRA ÇETİNEREsra KaraSevim GASER

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 1 articles
OpenAlex citation percentile
Top 1%0
Top 10%4
Avg · n 16 %63.2
Other counts

Scopus (SJR)

  • YÖKSİS rows 13

WoS (JCR)

  • YÖKSİS rows 13

Articles

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

20articles

Journals with publications

17 journals

Narrow down

Scopus (SJR)
Q18 Q23 Q32 Q40
WoS (JCR)
Q15 Q25 Q33 Q40
TR Index
1articles

Article list

  1. 2026 Self-control as a key mediator and moderator of the relationship between psychological distress and food addiction in a large community sample of adults Appetite DOI 10.1016/j.appet.2025.108398 YÖKSİS SJR Q1 JCR Q1 OpenAlex 29.5%
  2. 2026 The role of food addiction in the association between sustainable and healthy eating behaviors and obesity indicators European Journal of Nutrition DOI 10.1007/s00394-026-04039-y YÖKSİS SJR Q1 JCR Q2 OpenAlex 57.8%
  3. 2025 Evaluation of extra virgin olive oil compounds using computational methods: in vitro, ADMET, DFT, molecular docking and human gene network analysis study BMC Chemistry DOI 10.1186/s13065-024-01369-y YÖKSİS SJR Q2 JCR Q2 OpenAlex top 10% OpenAlex 96.1%
  4. 2025 Chemical evaluation of arbequina extra virgin olive oil with in silico analysis of its key phenolic compounds targeting LDL metabolism Scientific Reports DOI 10.1038/s41598-025-18144-1 YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.8%
  5. 2024 Zeytin yaprağı özütünün tereyağı, ayçiçek yağı ve patates cipsinde lipit oksidasyonu üzerindeki etkileri Harran Tarım ve Gıda Bilimleri Dergisi DOI 10.29050/harranziraat.1460295 YÖKSİS TR Index OpenAlex 11.1%
  6. 2023 Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars Molecules DOI 10.3390/molecules28031483 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 94.9%
  7. 2023 Volatile compounds, bioactive properties and chlorophylls contents in dried spearmint (Mentha spicata L.) as affected by different drying method Ankara University Faculty of Agriculture DOI 10.15832/ankutbd.1112879 YÖKSİS SJR Q3 JCR Q3 OpenAlex 52.0%
  8. 2023 The effects of different concentration methods on the chemical composition, functional and sensory attributes of molasses produced from grape (Vitis vinifera L.) juice Journal of Food Measurement and Characterization DOI 10.1007/s11694-023-01808-9 YÖKSİS SJR Q2 JCR Q2 OpenAlex 62.4%
  9. 2023 Volatile profile, textural and sensory properties of Diyarbakır Örgü cheese produced from sheep and cow milk of different ripening time Mljekarstvo DOI 10.15567/mljekarstvo.2023.0206 YÖKSİS SJR Q3 JCR Q3 OpenAlex 47.9%
  10. 2023 A Study on Changes in Some Physicochemical Properties, Volatile Compounds, Sugar, and Organic Acid Contents of Grape Juice During Molasses Production Bitlis Eren Universitesi Fen Bilimleri Dergisi DOI 10.17798/bitlisfen.1207755 YÖKSİS OpenAlex 50.0%
  11. 2022 Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt International Dairy Journal DOI 10.1016/j.idairyj.2021.105229 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.8%
  12. 2022 Depolama sıcaklığı, depolama süresi ve zeytinyağı ilavesinin pul kırmızıbiberin bazı özellikleri üzerine etkisi Harran Tarim ve Gida Dergisi DOI 10.29050/harranziraat.1136959 YÖKSİS OpenAlex 9.1%
  13. 2021 The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.) Food Chemistry DOI 10.1016/j.foodchem.2020.128184 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.0%
  14. 2020 Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage Food Chemistry DOI https://linkinghub.elsevier.com/retrieve/pii/S0308814619320485 YÖKSİS SJR Q1 JCR Q1
  15. 2017 Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot ) LWT DOI 10.1016/j.lwt.2017.06.058 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 96.0%
  16. 2017 Geleneksel Ev İsot Baharatının Aflatoksin İçeriğinin Belirlenmesi Üzerine Bir Araştırma Harran Tarım ve Gıda Bilimleri Dergisi YÖKSİS OpenAlex 56.7%
  17. 2016 Is There a Market or Marketing Problem for Traditional Products? Isot Sampling of Şanllurfa-GAP Region of Turkey IOSR Journal of Business and Management (IOSR-JBM) DOI 10.9790/487X-1811073135 YÖKSİS
  18. 2016 The Evaluation of the Producers’ View towards a Local Agricultural Food Product for Marketing Isot Pepper of Sanliurfa-GAP, Turkey IOSR Journal of Environmental Science, Toxicology and Food Technology DOI https://www.researchgate.net/profile/Ahmet_Atasoy/publication/315477646_The_Evaluation_of_the_Producers27_View_towards_a_Local_Agricultural_Food_Product_for_Marketing_Isot_Pepper_of_Sanllurfa-GAP_Turkey/links/58d1789b92851cf4f8f4b646/The-Evaluation-of-the-Producers-View-towards-a-Local-Agricultural-Food-Product-for-Marketing-Isot-Pepper-of-Sanllurfa-GAP-Turkey.pdf YÖKSİS
  19. 2016 Geleneksel ve Fabrikasyon Yöntemiyle Üretilen İsot Baharatlarının Bazı Fizikokimyasal ve Renk Özelliklerinin Belirlenmesi Harran Tarım ve Gıda Bilimleri Dergisi DOI https://dergipark.org.tr/en/pub/harranziraat/article/259112 YÖKSİS
  20. 2009 Influence of different exopolysaccharide-producing strains on the physicochemical, sensory and syneresis characteristics of reduced-fat stirred yoghurt International Journal of Dairy Technology DOI 10.1111/j.1471-0307.2009.00499.x YÖKSİS SJR Q2 JCR Q3 OpenAlex 85.3%

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