- Q1 7
- Q2 10
- Q3 11
- Q4 3
Academician
LÜTFİYE YILMAZ ERSAN
PROFESÖR
BURSA ULUDAĞ ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Research topics OpenAlex
- Probiotics and Fermented Foods3
- Meat and Animal Product Quality3
- Protein Hydrolysis and Bioactive Peptides2
- Organic Food and Agriculture2
- Sensory Analysis and Statistical Methods2
- Consumer Attitudes and Food Labeling2
- Food composition and properties1
- Microbial Metabolites in Food Biotechnology1
- Food Industry and Aquatic Biology1
- Agricultural and Food Sciences1
- Edible Oils Quality and Analysis1
- Microbial Inactivation Methods1
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords
YÖKSİS
Academic summary
YÖKSİS and OpenAlex counted separately.
Articles
83
YÖKSİS83
OpenAlex0
Projects
13
Books
7
Proceedings
99
Citation impact
OpenAlex YÖKSİS articles matched in OpenAlex: 7
h-index
4
Percentile in Türkiye: 58
#223 of 866 at their university by h-index
- i10-index
- 3
- Total citations
- 255 Top 19% in Türkiye
- Per article
- 36.4
- FWCI
- 1.24 1.00 = world average
- World top 1%
- 0
- World top 10%
- 1
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 #1,741/ 26,940 top 6.5%Score 34.05 journal 33.8 · OA add 0.25
- Article rank520/26,940
- Scopus rank2,102/26,940
- WoS rank1,882/26,940
- YÖKSİS83
- Scopus31
- WoS32
-
Side field Gıda Bilimleri ve MühendisliğiPoints rank #182/ 1,559 top 11.7%Score 34.05 journal 33.8 · OA add 0.25
- Article rank90/1,559
- Scopus rank213/1,559
- WoS rank177/1,559
- YÖKSİS83
- Scopus31
- WoS32
-
Kw. Gıda TeknolojileriPoints rank #99/ 682 top 14.5%Score 34.05 journal 33.8 · OA add 0.25
- Article rank54/682
- Scopus rank115/682
- WoS rank96/682
- YÖKSİS83
- Scopus31
- WoS32
-
Kw. Süt TeknolojisiPoints rank #7/ 40 top 17.5%Score 34.05 journal 33.8 · OA add 0.25
- Article rank4/40
- Scopus rank7/40
- WoS rank4/40
- YÖKSİS83
- Scopus31
- WoS32
Index quartiles
?- Q1 2
- Q2 8
- Q3 13
- Q4 9
13 articles
- Top 1% 0
- Top 10% 1
- Avg 76.8%
- n 7
Other counts
Scopus (SJR)
- YÖKSİS rows 31
WoS (JCR)
- YÖKSİS rows 32
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Journals with publications
36 journals
- 1303-3107 3
- 2651-4044 3
- Fresenius Environmental Bulletin (discontinued) 3
- International Journal of Dairy Technology 3
- Journal of Food Processing and Preservation 3
- Mljekarstvo 3
- 2148-3140 2
- 2301-3664 2
- 2637-5354 2
- Food Science and Nutrition 2
- Journal of Food Science and Technology 2
- Notulae Botanicae Horti Agrobotanici Cluj-Napoca 2
- 1302-1702 1
- 1309-2537 1
- 1309-6273 1
- 1310-1422 1
- 1934-7391 1
- 2146-0131 1
- 2148-3647 1
- 2148-5003 1
- 2381-182X 1
- 2602-4772 1
- 2822-2873 1
- Akademik Gida 1
- Anais da Academia Brasileira de Ciencias 1
- Bulgarian Journal of Agricultural Science 1
- Czech Journal of Food Sciences 1
- Electronic Journal of Biotechnology 1
- European Food Research and Technology 1
- International Journal of Food Properties 1
- Journal of Dairy Science 1
- Preparative Biochemistry and Biotechnology 1
- Research Journal of Biotechnology 1
- Talanta 1
- Tarim Bilimleri Dergisi 1
- Turkish Journal of Agriculture and Forestry 1
Article list
- 2025 Effect of Encapsulation on the Viability of Lacticaseibacillus rhamnosus and Lacticaseibacillus paracasei During In Vitro Gastrointestinal Digestion and Storage Conditions YÖKSİS SJR Q1 JCR Q2
- 2024 Comparison of the targeted metabolomics and nutritional quality indices of the probiotic cheese enriched with microalgae YÖKSİS SJR Q1 JCR Q1
- 2024 A Novel Approach to the Use of Xanthan Gum: Evaluation of Probiotic Promoter, Postbiotic Formation and Techno-Functional Effect YÖKSİS SJR Q2 JCR Q3
- 2024 The effect of plant mucilaginous gel polysaccharides on oxidative tolerance and fermentation of dietetic yoghurts YÖKSİS SJR Q3 JCR Q3
- 2024 Bioaccessibility and antioxidant capacity of kefir-based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion YÖKSİS SJR Q1 JCR Q2
- 2024 Bio-yoghurt enriched with Spirulina-encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties YÖKSİS SJR Q2 JCR Q3
- 2024 Yeni Nesil Fonksiyonel Bileşenler Olarak Postbiyotikler ve Biyoaktif Özellikleri YÖKSİS TR Index
- 2023 Probiotic Fermentation and Organic Acid Profile in Milk Based Lactic Beverages Containing Potential Prebiotic Apple Constituents YÖKSİS SJR Q3 JCR Q3
- 2023 The probiotic chestnut‐based dairy matrix: Influence on the metabolomic formation and the nutritional quality YÖKSİS SJR Q2 JCR Q3
- 2022 Effect of Cordyceps militaris on formation of short-chain fatty acids as postbiotic metabolites YÖKSİS SJR Q3 JCR Q3
- 2022 Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology YÖKSİS SJR Q1 JCR Q2
- 2022 Utilization of microalgae in probiotic white brined cheese YÖKSİS SJR Q3 JCR Q3
- 2022 Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk YÖKSİS SJR Q1 JCR Q2
- 2021 Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts YÖKSİS SJR Q2 JCR Q2
- 2020 Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products YÖKSİS
- 2020 POTENTIAL PREBIOTIC EFFECTS OF MUSHROOMEXTRACTS ON THE VIABILITY OFBIFIDOBACTERIUM BIFIDUM YÖKSİS SJR Q4 JCR Q4
- 2020 Effect of fortification with almond milk on quality characteristics of probiotic yoghurt YÖKSİS SJR Q2 JCR Q3
- 2020 Short-chain fatty acids production by Bifidobacterium species in the presence of salep YÖKSİS SJR Q2 JCR Q3
- 2020 PEYNİR BENZERİ ÜRÜNLERDE İNOVATİF YAKLAŞIMLAR: İMİTASYON PEYNİR YÖKSİS
- 2020 Fonksiyonel Beslenmede Bademin Önem YÖKSİS TR Index