- Q1 2
- Q2 2
- Q3 1
- Q4 0
Academician
SERPİL ÖZTÜRK MUTİ
DOÇENT
Academic summary
YÖKSİS and OpenAlex counted separately.
Articles
29
YÖKSİS29
OpenAlex0
Projects
11
Books
7
Proceedings
65
Citation impact
OpenAlex YÖKSİS articles matched in OpenAlex: 1
h-index
1
Percentile in Türkiye: 9
#402 of 710 at their university by h-index
- i10-index
- 0
- Total citations
- 1 Top 91% in Türkiye
- Per article
- 1.0
- FWCI
- 0.13 1.00 = world average
- World top 1%
- 0
- World top 10%
- 0
Most cited articles
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.
Field ranking
YÖKSİS ?-
Main field Mühendislik Temel AlanıPoints rank #9,685/ 26,940 top 36.0%Score 9 journal 9 · OA add 0
- Article rank4,878/26,940
- Scopus rank12,600/26,940
- WoS rank12,444/26,940
- YÖKSİS29
- Scopus5
- WoS5
-
Side field Gıda Bilimleri ve MühendisliğiPoints rank #807/ 1,559 top 51.8%Score 9 journal 9 · OA add 0
- Article rank501/1,559
- Scopus rank1,003/1,559
- WoS rank981/1,559
- YÖKSİS29
- Scopus5
- WoS5
-
Kw. Tahıl TeknolojisiPoints rank #77/ 127 top 60.6%Score 9 journal 9 · OA add 0
- Article rank51/127
- Scopus rank91/127
- WoS rank89/127
- YÖKSİS29
- Scopus5
- WoS5
Index quartiles
?- Q1 0
- Q2 3
- Q3 1
- Q4 1
0 articles
- Top 1% 0
- Top 10% 0
- Avg 38.7%
- n 1
Other counts
Scopus (SJR)
- YÖKSİS rows 5
WoS (JCR)
- YÖKSİS rows 5
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Journals with publications
6 journals
Article list
- 2023 D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER YÖKSİS OpenAlex 38.7%
- 2019 Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies. , 90: 102851. YÖKSİS SJR Q1 JCR Q2
- 2018 Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology. YÖKSİS SJR Q1 JCR Q2
- 2018 Probiotic properties of ice creams produced with dietary fibers from by products of food industry YÖKSİS SJR Q2 JCR Q3
- 2017 Enrichment of cookies with glutathione by inactive yeast cells (Saccharomycescerevisiae): Physicochemical and functional properties YÖKSİS
- 2017 Optimization of resistant starch formation from high amylose corn starch by microwave irradiation treatments and characterization of starch preparations YÖKSİS
- 2016 Investigation on potential utilization of native and modified starches containing resistant starch as a fat replacer in bakery products YÖKSİS SJR Q2 JCR Q2
- 2016 Pine Cone as an Alternative Dietary Fiber Source and Its Effect on Cake and Cookie Quality YÖKSİS
- 2015 Humik Asitin Ekmek ve Kek Üretiminde Kullanımı YÖKSİS
- 2014 Production and characterization of resistant starch and its utilisation as food ingredient a review YÖKSİS
- 2011 Production of resistant starch from acid modified amylotype starches with enhanced functional properties YÖKSİS
- 2010 Utilization of apricot kernel flour as fat replacer in cookies YÖKSİS
- 2009 Effects of zero trans interesterified and non interesterified shortenings and brewer s spent grain on cookie quality YÖKSİS
- 2009 Effects of fiber rich apple and apricot powders on cookie quality YÖKSİS
- 2009 Farinograph properties and bread quality of flours supplemented with resistant starch YÖKSİS
- 2009 Investigation on the functional properties of chestnut flours and their potential utilization in low fat cookies YÖKSİS
- 2009 Effect of debranching and heat treatments on formation and functional properties of resistant starch from high amylose corn starches YÖKSİS
- 2009 Degradation of organophosphorus pesticides in wheat during cookie processing YÖKSİS
- 2009 Characterization of resistant starch samples prepared from two high amylose maize starches through debranching and heat treatments YÖKSİS
- 2008 Utilization of sugarbeet fiber and zero trans interesterified and non interesterified shortenings in cookie production YÖKSİS SJR Q3 JCR Q4