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Academician

SEDA YALÇIN

DOÇENT

AFYON KOCATEPE ÜNİVERSİTESİ AFYON MESLEK YÜKSEKOKULU GIDA İŞLEME BÖLÜMÜ

  • Ana Dal Mühendislik Temel Alanı
  • Yan Dal Gıda Bilimleri ve Mühendisliği

A quick look at recorded outputs — details below.

  • Articles 28
  • Projects 0
  • Books 12
  • Proceedings 49
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 6 Q2 5 Q3 2 Q4 7
WoS (JCR) Q1 3 Q2 4 Q3 4 Q4 4
TR Index 12 articles

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

Top 1% articles 0
Top 10% articles 0
Avg percentile 54.7%
Top 1% share 0.0%
Top 10% share 0.0%

Articles

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

Index filters

28 publications total

Scopus (SJR)
Q1 6 Q2 5 Q3 2 Q4 7
WoS (JCR)
Q1 3 Q2 4 Q3 4 Q4 4
TR Index
12 articles

Article list

  1. 2025 Effects of Carob Flour on Volume, Color, Texture, Sensory Properties, Antioxidant Profile, and Nutritional Quality of Gluten-Free Corn Cake with Buffalo Cream Polish Journal of Food and Nutrition Sciences DOI 10.31883/pjfns/203617 YÖKSİS SJR Q2 JCR Q3 OpenAlex 86.5%
  2. 2025 Patulin and phenolic content in commercial fruity baby foods on the Turkish market International Journal of Secondary Metabolite DOI 10.21448/ijsm.1420308 YÖKSİS TR Index SJR Q3 OpenAlex 0.9%
  3. 2025 Antioxidant Activity and Phytochemical Profile of Eight Wild Edible Plants Grown in Afyonkarahisar, Türkiye Akademik Gıda DOI 10.24323/akademik-gida.1697162 YÖKSİS TR Index SJR Q4 OpenAlex 6.9%
  4. 2024 Effect of Storage on the Antioxidant, Color and Sensory Properties of Local Bread Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi DOI 10.35414/akufemubid.1253934 YÖKSİS TR Index OpenAlex 64.2%
  5. 2023 Effects of chia flour as a fat substitute on the physicochemical, nutritional and sensory properties of biscuit International Journal of Food Science and Technology DOI 10.1111/ijfs.16478 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.5%
  6. 2023 Replacing of Water by Buffalo Milk or Buffalo Whey in Production of Traditional Afyonkarahisar Velense Noodle Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2023.1324 YÖKSİS TR Index
  7. 2022 The use of Buffalo Milk, Kaymak and Yogurt in Traditional Products of Afyonkarahisar Cuisine JOURNAL OF TOURISM AND GASTRONOMY STUDIES DOI https://jotags.org/2022/vol10_Issue4_article42.pdf YÖKSİS TR Index
  8. 2021 Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab Food Chemistry DOI 10.1016/j.foodchem.2021.129549 YÖKSİS SJR Q1 JCR Q1 OpenAlex 61.0%
  9. 2021 Quality characteristics, mineral contents and phenolic compounds of gluten free buckwheat noodles Journal of Food Science and Technology DOI 10.1007/s13197-020-04772-0 YÖKSİS SJR Q2 JCR Q3 OpenAlex 75.0%
  10. 2020 Production of Gluten-free Buckwheat Biscuit for Celiac Patients as Contribution to Gastronomy Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi DOI 10.37847/tdtad.788833 YÖKSİS OpenAlex 22.5%
  11. 2020 A Regional Food of Afyonkarahisar Cuisine: Sausage Doner Kebab Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi DOI 10.37847/tdtad.835501 YÖKSİS OpenAlex 64.8%
  12. 2020 Comparison of antioxidant properties of leaves of plants grown in Turkey World Scientific News DOI http://www.worldscientificnews.com/wp-content/uploads/2020/04/WSN-145-2020-198-209.pdf YÖKSİS
  13. 2020 Comparison of Protein Characteristics of Some Wheat Varieties Harvested in Turkey Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi DOI 10.35414/akufemubid.606621 YÖKSİS TR Index OpenAlex 14.3%
  14. 2020 Diversity in Protein Characteristics of Some Wheat Varieties Avrupa Bilim ve Teknoloji Dergisi DOI 10.31590/ejosat.716839 YÖKSİS TR Index OpenAlex 3.0%
  15. 2018 Stabilities of tocopherols and phenolic compounds in virgin olive oil during thermal oxidation Journal of Food Science and Technology DOI 10.1007/s13197-017-2929-5 YÖKSİS SJR Q2 JCR Q2 OpenAlex 60.1%
  16. 2018 Effects of ground poppy seed type on quality characteristics of biscuit Dicle Üniversitesi Fen Bilimleri Enstitüsü Dergisi DOI https://dergipark.org.tr/en/download/article-file/991867 YÖKSİS
  17. 2018 Kraker Üretiminde Sarı Haşhaş Ezmesi Kullanımının Bazı Fiziksel Özellikler ve Fenolik Madde Miktarı Üzerine Etkisi Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi DOI 10.5578/fmbd.67275 YÖKSİS TR Index OpenAlex 63.2%
  18. 2017 Quality Characteristics of Noodle Including Ground Yellow Poppy Seed International Journal of Secondary Metabolite DOI 10.21448/ijsm.373459 YÖKSİS TR Index SJR Q4 OpenAlex 72.6%
  19. 2017 The Effect of Storage on Some Properties of 3 Different Ground Poppy Seed Fats International Journal of Secondary Metabolite DOI 10.21448/ijsm.373463 YÖKSİS TR Index SJR Q4 OpenAlex 71.2%
  20. 2017 Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer International Journal of Secondary Metabolite DOI 10.21448/ijsm.375105 YÖKSİS TR Index SJR Q4 OpenAlex 74.9%

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