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Academician

SERPİL ÖZTÜRK MUTİ

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 29 YÖKSİS 29 · OpenAlex 0 Total citations 767 h-index 14 · OpenAlex OpenAlex coverage %17 matched 5 / 29 Q1 articles 2 Scopus · WoS Q1 0 Best field rank #10,348 / 24,860 Main field · top 41.6% Co-authors 36 9 Turkish institutions

Citation impact

Citation counts of the articles matched in OpenAlex, citing publications from Crossref and the Stanford/Elsevier list. Sources are shown separately and never added up.

OpenAlex YÖKSİS articles matched in OpenAlex: 5 + YÖKSİS · co-author record: 15
h-index 14 Percentile in Türkiye: 52 #609 of 1,402 at their university by h-index
i10-index
17
Total citations
767
Top 30% in Türkiye
Per article
38.4
FWCI
2.52
1.00 = world average
World top 1%
0
World top 10%
7

Most cited articles

  1. Utilization of Mixolab R to predict the suitability of flours in termsof cake quality 2008 world top 10% 112 citations
  2. Predicting the cookie quality of flours by using Mixolab 2008 world top 10% 103 citations
  3. Propiotic properties of ice creams produced with dietary fiber from by-products of the food industry 2017 world top 10% 89 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. 15 articles (617 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: 17.

Citing publications Crossref 46 publications citing 5 DOI-bearing articles · 6 Türkiye-affiliated
  • 2018 1
  • 2019 4
  • 2020 8
  • 2021 17
  • 2022 11
  • 2025 5
  1. Fluorescence-based viscosity determination of corn starch using Auramine O TR Gülnur Camızcı Aran et al. · Food Chemistry · 2025
  2. Development and characterization of starch-fatty acid complexes produced with buckwheat starch and capric/stearic acid using different reaction conditions TR Betül Oskaybaş-Emlek et al. · International Journal of Biological Macromolecules · 2025
  3. DOI 10.1007/s11694-025-03688-7 2025
  4. DOI 10.3390/pr13124060 2025
  5. DOI 10.1016/j.afres.2025.101483 2025
  6. Investigation of formation of well-known AGEs precursors in cookies using an in vitro simulated gastrointestinal digestive system TR Mustafa Yaman et al. · Food Chemistry · 2022
  7. DOI 10.1016/j.foodhyd.2022.107538 2022
  8. DOI 10.1080/10408398.2022.2048353 2022
  9. DOI 10.1016/j.ijbiomac.2022.01.027 2022
  10. DOI 10.1016/j.lwt.2021.112654 2022
  11. DOI 10.3390/gels8010029 2022
  12. DOI 10.1016/j.foodhyd.2021.107042 2022 · cites 2 articles of this academic
  13. DOI 10.1016/j.tifs.2022.03.012 2022
  14. DOI 10.1002/star.202100251 2022
  15. DOI 10.1016/b978-0-323-85672-0.00013-1 2022
  16. DOI 10.1016/j.foostr.2022.100252 2022
  17. Effects of germination on the physicochemical and nutritional characteristics of lentil and its utilization potential in cookie-making TR Betül Oskaybaş-Emlek et al. · Journal of Food Measurement and Characterization · 2021
  18. Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X‑ray pattern, FT-IR spectra and digestibility TR Ayşe Korkut et al. · Journal of Food Measurement and Characterization · 2021
  19. DOI 10.1039/d1fo00258a 2021
  20. DOI 10.1007/s11947-021-02650-x 2021
  21. DOI 10.1016/j.foodchem.2021.130344 2021
  22. DOI 10.1016/j.lwt.2020.110734 2021
  23. DOI 10.1080/10408398.2021.1913399 2021
  24. DOI 10.1016/j.foodhyd.2021.106949 2021 · cites 2 articles of this academic
  25. DOI 10.1016/j.tifs.2021.03.054 2021
  26. DOI 10.1016/j.foodhyd.2021.106856 2021
  27. DOI 10.1002/star.202100141 2021
  28. DOI 10.1016/b978-0-12-821453-4.00011-9 2021
  29. DOI 10.1186/s13020-021-00500-8 2021
  30. DOI 10.1007/s11694-021-01209-w 2021

Showing the 30 most recent.

Where does this list come from?

Extracted from the reference lists in Crossref’s public March 2026 data file; 20.3% 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

Position in the main-field, side-field and keyword cohorts by YÖKSİS article score; each card opens that ranking.

YÖKSİS ?
Keyword rankings 1

Works 29

YÖKSİS and OpenAlex records: index distribution, journals published in, a filterable article list and the other output types.

Indexes and citation percentiles

?
TR Index 0 articles
OpenAlex citation percentile
Top 1%0
Top 10%1
Avg · n 5 %73.4
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.

29articles

Journals with publications

6 journals

Narrow down

Scopus (SJR)
Q12 Q22 Q31 Q40
WoS (JCR)
Q10 Q23 Q31 Q41
TR Index
0articles

Article list

  1. 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 GIDA DOI 10.15237/gida.GD22096 YÖKSİS OpenAlex 38.7%
  2. 2019 Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies. , 90: 102851. JOURNAL OF CEREAL SCIENCE YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 95.5%
  3. 2018 Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology. Food Biophysics YÖKSİS SJR Q1 JCR Q2 OpenAlex 67.8%
  4. 2018 Probiotic properties of ice creams produced with dietary fibers from by products of food industry International Journal of Dairy Technology YÖKSİS SJR Q2 JCR Q3
  5. 2017 Enrichment of cookies with glutathione by inactive yeast cells (Saccharomycescerevisiae): Physicochemical and functional properties Journal of Cereal Science YÖKSİS
  6. 2017 Optimization of resistant starch formation from high amylose corn starch by microwave irradiation treatments and characterization of starch preparations International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2016.11.097 YÖKSİS OpenAlex 87.5%
  7. 2016 Investigation on potential utilization of native and modified starches containing resistant starch as a fat replacer in bakery products STARCH-STARKE YÖKSİS SJR Q2 JCR Q2 OpenAlex 77.3%
  8. 2016 Pine Cone as an Alternative Dietary Fiber Source and Its Effect on Cake and Cookie Quality GIDA YÖKSİS
  9. 2015 Humik Asitin Ekmek ve Kek Üretiminde Kullanımı KSU Journal of Natural Sciences YÖKSİS
  10. 2014 Production and characterization of resistant starch and its utilisation as food ingredient a review Quality Assurance and Safety of Crops & Foods YÖKSİS
  11. 2011 Production of resistant starch from acid modified amylotype starches with enhanced functional properties Journal of Food Engineering YÖKSİS
  12. 2010 Utilization of apricot kernel flour as fat replacer in cookies Journal of Food Processing and Preservation YÖKSİS
  13. 2009 Effects of zero trans interesterified and non interesterified shortenings and brewer s spent grain on cookie quality Journal of Food Lipids YÖKSİS
  14. 2009 Effects of fiber rich apple and apricot powders on cookie quality Food Science and Biotechnology YÖKSİS
  15. 2009 Farinograph properties and bread quality of flours supplemented with resistant starch International Journal of Food Science and Nutrition YÖKSİS
  16. 2009 Investigation on the functional properties of chestnut flours and their potential utilization in low fat cookies Food Science and Biotechnology YÖKSİS
  17. 2009 Effect of debranching and heat treatments on formation and functional properties of resistant starch from high amylose corn starches European Food Research and Technology YÖKSİS
  18. 2009 Degradation of organophosphorus pesticides in wheat during cookie processing Food Chemistry YÖKSİS
  19. 2009 Characterization of resistant starch samples prepared from two high amylose maize starches through debranching and heat treatments Cereal Chemistry YÖKSİS
  20. 2008 Utilization of sugarbeet fiber and zero trans interesterified and non interesterified shortenings in cookie production Sugar Industry-Zuckerindustrie YÖKSİS SJR Q3 JCR Q4

Projects 11 See all (11) →

  1. 2015 Fırıncılık Ürünlerinde Zeytin Yaprağı Kullanımının Antioksidan Aktivite Üzerine Etkisi SAKARYA ÜNİVERSİTESİ Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2015-12-31 – 2016-11-07
  2. 2015 Yüksek Amilozlu Mısır Nişastasından Enzim ve Mikrodalga Modifikasyonları ile Enzime Dirençli Nişasta Üretimi ve Karakterizasyonu SAKARYA ÜNİVERSİTESİ Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2015-10-05 – 2016-10-25
  3. 2012 Diyet lif değeri yüksek bazı gıda sanayi artıklarının antioksidan madde içeriklerinin belirlenmesi bazı süt tatlılarında kullanılabilirliği ve bu ürünlerin rengi üzerine etkilerinin araştırılması SAKARYA ÜNİVERSİTESİ Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2012-05-15 – 2015-05-15
  4. 2011 Diyet lif değeri yüksek bazı gıda sanayi artıklarının yoğurt ve dondurmada kullanılabilirliği ve bu ürünlerin kalitesi üzerine etkilerinin araştırılması SAKARYA ÜNİVERSİTESİ TÜBİTAK PROJESİ · Tamamlandı 2011-01-01 – 2014-07-01
  5. 2012 Humik asit içeren ekmek ve kek üretimi SAKARYA ÜNİVERSİTESİ Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2012-01-02 – 2014-07-02

Books 7 See all (7) →

  1. 2024 Starch Structure, Properties, and Modifications for Food Applications CRC Press ISBN 9781032655598 Kitap Bölümü · Bilimsel Kitap
  2. 2023 ICC Handbook of 21st Century Cereal Science and Technology Academic Press Elsevier ISBN 978-0-323-95295-8 Kitap Bölümü · Bilimsel Kitap
  3. 2022 Food Science Technology and Engineering Nobel ISBN 978-625-417-891-7 Kitap Bölümü · Bilimsel Kitap
  4. 2021 Hububat Bilimi ve Teknolojisi Sidas Medya ISBN 978-605-5267-86-5 Kitap Bölümü · Bilimsel Kitap
  5. 2018 Starches for Food ApplicationChemical, Technological and Health Properties Academic Press ISBN 978-0-12-809440-2 Kitap Bölümü · Bilimsel Kitap

Proceedings 65 See all (65) →

  1. 2002 Şeker Pancarı Lifinin Hububat Ürünlerinde Kullanımı 3. Ulusal Şeker Üretim Teknolojisi Sempozyumu
  2. 2016 Humik asitin ekmek ve kekte antioksidan aktiviteye etkisi Uluslararası Katılımlı III.Ulusal Humik Madde Kongresi
  3. 2014 Utilization of humic acid in bread and cake production II.Ulusal Humik Madde Kongresi
  4. 2019 Use of natural antioxidant compounds in cereal products 5th International Turkic World Conference on Chemical Sciences and Technologies
  5. 2018 Physical Modifications of Food Starches for Increasing the Resistant Starch Level and Improving the Functional Properties 4th International Turkic World Conference on Chemical Sciences and Technologies

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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
36
With an akaturk profile
17
Turkish institutions
9
Co-authored works
%100

Academic co-authors 17

  1. HAMİT KÖKSEL Profesör · İstinye Üniversitesi 20
  2. KEVSER KAHRAMAN Profesör · Abdullah Gül Üniversitesi 10
  3. ÖZEN ÖZBOY ÖZBAŞ Profesör · Aksaray Üniversitesi 7
  4. ARZU BAŞMAN Profesör · Hacettepe Üniversitesi 4
  5. İSA CAVİDOĞLU Profesör · Van Yüzüncü Yıl Üniversitesi 3
  6. İBRAHİM TUĞKAN ŞEKER Profesör · Sivas Cumhuriyet Üniversitesi 2
  7. AHMET AYAR Profesör · Sakarya Üniversitesi same university 1
  8. AHMET TUTAR Profesör · Sakarya Üniversitesi same university 1
  9. EDA AKTAŞ AKYILDIZ Doktor Öğretim Üyesi · Hitit Üniversitesi 1
  10. HATİCE SIÇRAMAZ Doçent · Sakarya Üniversitesi same university 1
Show all (17)
  1. OMCA DEMİRKOL Profesör · Sakarya Üniversitesi same university 1
  2. SEMANUR YILDIZ ÖZDEMİR Doçent · Sakarya Üniversitesi same university 1
  3. SERPİL ŞAHİN Profesör · Orta Doğu Teknik Üniversitesi 1
  4. SUZAN ÖZTÜRK YILMAZ Profesör · Sakarya Üniversitesi same university 1
  5. ÖZGE ŞAKIYAN DEMİRKOL Profesör · Ankara Üniversitesi 1
  6. ÜMRAN UYGUN Profesör · Hacettepe Üniversitesi 1
  7. İNCİ CERİT Doçent · Sakarya Üniversitesi same university 1

National collaboration 9 institutions

Within own university4 joint works · Sakarya Üniversitesi

  1. İstinye Üniversitesi 20 works · 1 academics
  2. Abdullah Gül Üniversitesi 10 works · 1 academics
  3. Aksaray Üniversitesi 7 works · 1 academics
  4. Hacettepe Üniversitesi 5 works · 2 academics
  5. Van Yüzüncü Yıl Üniversitesi 3 works · 1 academics
  6. Sivas Cumhuriyet Üniversitesi 2 works · 1 academics
  7. Ankara Üniversitesi 1 works · 1 academics
  8. Hitit Üniversitesi 1 works · 1 academics
  9. Orta Doğu Teknik Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 19

Perry NG 3SELİME MUTLU 3GÜLÜM ŞUMNU 2Perry KW NG 2İNCİLAY GÖKBULUT 2ARNAULD DUBATBERRİN ŞENÖZDUYGU GÖÇMENElif KartalEylem KarakuşGIHYUNG RYUGÜLÇİN SERİNYELSEMİN ÖZGE KESKİNTUĞRUL MASATÇIOĞLUayşe neslihan inkayabengihan tiftikmümün dizmansümeyye fıratşebnem severcan

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.