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akaturk Academic measurement
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Academician

MUSTAFA ÖZTÜRK

Doçent

Sakarya 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 16 YÖKSİS 16 · OpenAlex 0 Total citations 186 h-index 7 · OpenAlex OpenAlex coverage %94 matched 15 / 16 Q1 articles 10 Scopus · WoS Q1 9 Best field rank #8,013 / 24,860 Main field · top 32.2% Co-authors 30 5 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 15 + YÖKSİS · co-author record: 1
h-index 7 Percentile in Türkiye: 72 #366 of 1,402 at their university by h-index
i10-index
6
Total citations
186
Top 27% in Türkiye
Per article
11.6
FWCI
1.02
1.00 = world average
World top 1%
0
World top 10%
1

Most cited articles

  1. Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage 2018 36 citations
  2. Low sodium Cheddar cheese Effect of fortification of cheese milk with ultrafiltration retentate and high hydrostatic pressure treatment of cheese 2015 33 citations
  3. The influence of high hydrostatic pressure on regular reduced low and no salt added Cheddar cheese 2013 28 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. 1 articles (4 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 22 publications citing 16 DOI-bearing articles · 2 Türkiye-affiliated

2020 82021 82022 32025 22026 1

  1. 10.1016/j.icheatmasstransfer.2025.110273 2026
  2. 10.1016/j.lwt.2025.118683 2025
  3. 10.1111/1748-5967.70083 2025
  4. Protective culture: Is it a solution to improve the quality of culture‐free white cheese? TR Ufuk Eren‐Vapur et al. · Journal of Food Processing and Preservation · 2022
  5. 10.1016/j.lwt.2021.112991 2022
  6. 10.48077/scihor.24(9).2021.19-25 2022
  7. HHP Influence on Food Quality and Bioactive Compounds: A Review of the Last Decade TR Fernando Ascencio Salazar et al. · Innovative Food Processing Technologies · 2021
  8. 10.1080/87559129.2021.1928690 2021 · cites 2 articles of this academic
  9. 10.3390/foods10020355 2021
  10. 10.1111/jfpe.13935 2021
  11. 10.1111/ijfs.15134 2021 · cites 2 articles of this academic
  12. 10.1016/j.jfca.2021.104002 2021
  13. 10.21467/exr.1.1.4468 2021
  14. 10.1111/jtxs.12584 2021
  15. 10.3390/dairy1030020 2020
  16. 10.3390/ani10112103 2020
  17. 10.1016/b978-0-12-817226-1.00006-0 2020
  18. 10.1080/10408398.2020.1860899 2020 · cites 2 articles of this academic
  19. 10.1016/b978-0-12-816405-1.00008-x 2020
  20. 10.3390/foods9111666 2020
  21. 10.1016/j.idairyj.2019.104558 2020 · cites 2 articles of this academic
  22. 10.1111/1541-4337.12524 2020 · cites 2 articles of this academic
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 1

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
30
With an akaturk profile
11
Turkish institutions
5
Co-authored works
%100

Academic co-authors 11

  1. ARZU ÇAĞRI MEHMETOĞLU Profesör · Sakarya Üniversitesi same university 4
  2. HÜSEYİN AYVAZ Doçent · Çanakkale Onsekiz Mart Üniversitesi 3
  3. AHMED MENEVŞEOĞLU Doçent · Ağrı İbrahim Çeçen Üniversitesi 2
  4. HATİCE SIÇRAMAZ Doçent · Sakarya Üniversitesi same university 2
  5. ADEM ZENGİN Doktor Öğretim Üyesi · Sakarya Üniversitesi same university 1
  6. AHMET AYAR Profesör · Sakarya Üniversitesi same university 1
  7. FERRUH ERDOĞDU Profesör · Ankara Üniversitesi 1
  8. HAKAN APAYDIN Öğretim Görevlisi (uygulamalı Birim) · Hitit Üniversitesi 1
  9. OKTAY YEMİŞ Profesör · Sakarya Üniversitesi same university 1
  10. ZEHRA AYHAN Profesör · Sakarya Üniversitesi same university 1
Show all (11)
  1. İSMAİL HAKKI BOYACI Profesör · Hacettepe Üniversitesi 1

National collaboration 5 institutions

Within own university6 joint works · Sakarya Üniversitesi

  1. Çanakkale Onsekiz Mart Üniversitesi 3 works · 1 academics
  2. Ağrı İbrahim Çeçen Üniversitesi 2 works · 1 academics
  3. Ankara Üniversitesi 1 works · 1 academics
  4. Hacettepe Üniversitesi 1 works · 1 academics
  5. Hitit Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 19

John A Lucey 4Mark Johnson 4John Jaeggi 3Selvarani Govindasamy Lucey 3KÜBRA BULDUK ŞAHİN 2Muhammed Ali Doğan 2Semanur Cebeci Avunca 2Özlem Öztürk Çetin 2Ayşen CANBanu SezerBüşra Gülşah GüncüJohn JeaggiKristen HouckMurat ŞahinMysa AHMED HASAN AYASH YAAQOBSelverani Govindasamy LuceySerap TürkoğluTuğba PamuksuzWusimanjiang Paerhati

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 2 articles
OpenAlex citation percentile
Top 1%0
Top 10%0
Avg · n 15 %62.3
Other counts

Scopus (SJR)

  • YÖKSİS rows 14

WoS (JCR)

  • YÖKSİS rows 13

Articles

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

16articles

Journals with publications

10 journals

Narrow down

Scopus (SJR)
Q110 Q22 Q31 Q41
WoS (JCR)
Q19 Q21 Q32 Q41
TR Index
2articles

Article list

  1. 2025 Computational analysis of single-shell-pass shell-and-tube heat exchangers with novel curved baffles and various tube layouts Innovative Food Science & Emerging Technologies DOI 10.1016/j.ifset.2025.104243 YÖKSİS SJR Q1 JCR Q1
  2. 2025 Rapid detection of the presence, activity and concentration of microbial transglutaminase in yogurt using infrared spectroscopy combined with chemometrics Innovative Food Science & Emerging Technologies DOI 10.1016/j.ifset.2025.104225 YÖKSİS SJR Q1 JCR Q1 OpenAlex 22.3%
  3. 2024 Effect of Emulsifying Salts on Texture and Sensory Properties of Reduced Fat Kaymak Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v12i2.284-289.6659 YÖKSİS TR Index OpenAlex 52.6%
  4. 2023 Suitability of acid whey for fermented and fresh‐pack cornichon pickle production international journal of dairy technology DOI 10.1111/1471-0307.12950 YÖKSİS SJR Q2 JCR Q3 OpenAlex 58.7%
  5. 2022 Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/stretching process Food Chemistry DOI 10.1016/j.foodchem.2022.132946 YÖKSİS SJR Q1 JCR Q1 OpenAlex 57.9%
  6. 2022 Infrared spectroscopy combined with chemometrics as a convenient method to detect adulterations in cooking/stretching process in commercial cheese International Dairy Journal DOI 10.1016/j.idairyj.2021.105312 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.2%
  7. 2022 Mathematical modelling of biocontrol effect of Cryptococcus albidus on the growth of Penicillium expansum on Fuji apple fruits Biological Control DOI 10.1016/j.biocontrol.2022.104908 YÖKSİS SJR Q1 JCR Q1 OpenAlex 59.2%
  8. 2022 Identification of Lactic Acid Bacteria in Fermented Cornichon Pickles Produced with Acid Whey and Vinegar Sakarya University Journal of Science DOI 10.16984/saufenbilder.1052803 YÖKSİS SJR Q4 OpenAlex 43.1%
  9. 2021 Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v9i4.650-654.3764 YÖKSİS TR Index OpenAlex 64.9%
  10. 2020 Effect of packing pH values on the crumbliness of fresh Turkish White cheese Journal of Dairy Science DOI 10.3168/jds.2020-18610 YÖKSİS SJR Q1 JCR Q1 OpenAlex 62.6%
  11. 2019 Effect of salt concentration on acid and salt adapted Escherichia coli O157: H7 and Listeria monocytogenes in recombined non-fat cast cheese Journal of Food Processing and Preservation DOI 10.1111/jfpp.14208 YÖKSİS SJR Q2 JCR Q3 OpenAlex 68.6%
  12. 2018 Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage Journal of Dairy Science DOI 10.3168/jds.2018-14415 YÖKSİS SJR Q1 JCR Q1 OpenAlex 74.5%
  13. 2017 The effect of smoking on the formation of biogenic amines in Circassian cheese Journal of Consumer Protection and Food Safety DOI 10.1007/s00003-017-1102-4 YÖKSİS SJR Q3 JCR Q4 OpenAlex 45.7%
  14. 2015 Low sodium Cheddar cheese Effect of fortification of cheese milk with ultrafiltration retentate and high hydrostatic pressure treatment of cheese JOURNAL OF DAIRY SCIENCE DOI http://www.sciencedirect.com/science/article/pii/S0022030215005755 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.8%
  15. 2013 Effect of various high pressure treatments on the properties of reduced fat Cheddar cheese JOURNAL OF DAIRY SCIENCE DOI http://www.journalofdairyscience.org/article/S0022-0302(13)00632-2/abstract YÖKSİS SJR Q1 JCR Q1 OpenAlex 74.3%
  16. 2013 The influence of high hydrostatic pressure on regular reduced low and no salt added Cheddar cheese International Dairy Journal DOI http://www.sciencedirect.com/science/article/pii/S0958694613000368 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.3%

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