- Q1 3 %42.9
- Q2 3 %42.9
- Q3 1 %14.3
- Q4 0 %0.0
Academician
ÇAĞIM AKBULUT ÇAKIR
Doçent
Harran Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü
Research topics OpenAlex
- Probiotics and Fermented Foods6
- Proteins in Food Systems4
- Milk Quality and Mastitis in Dairy Cows2
- Radiation Effects and Dosimetry1
- Listeria monocytogenes in Food Safety1
- Microbial Inactivation Methods1
- Heavy Metals in Plants1
- Phytochemicals and Antioxidant Activities1
- Protein Hydrolysis and Bioactive Peptides1
- Nuts composition and effects1
- Meat and Animal Product Quality1
- Biochemical Analysis and Sensing Techniques1
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords
YÖKSİS
Academic summary
YÖKSİS and OpenAlex counted separately.
Articles
17
YÖKSİS17
OpenAlex0
Projects
12
Books
1
Proceedings
20
Citation impact
OpenAlex YÖKSİS articles matched in OpenAlex: 10
h-index
4
Percentile in Türkiye: 53
#340 of 923 at their university by h-index
- i10-index
- 2
- Total citations
- 56 Top 46% in Türkiye
- Per article
- 5.6
- FWCI
- 1.94 1.00 = world average
- World top 1%
- 0
- World top 10%
- 1
Most cited articles
- Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese
- Evaluation of X ray fluorescence spectroscopy as a method for the rapid and direct determination of sodium in cheese
- Impact of Whey pH at Drainage on the Physicochemical, Sensory, and Functional Properties of Mozzarella Cheese Made from Buffalo Milk
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 #10,770/ 24,854 top 43.3% At university #75/ 170Score 8.25 journal 8 · OA add 0.25
- Article rank9,019/24,854
- Scopus rank11,711/24,854
- WoS rank12,334/24,854
- YÖKSİS17
- Scopus7
- WoS6
-
Side field Gıda Bilimleri ve MühendisliğiPoints rank #811/ 1,403 top 57.8% At university #13/ 18Score 8.25 journal 8 · OA add 0.25
- Article rank718/1,403
- Scopus rank867/1,403
- WoS rank908/1,403
- YÖKSİS17
- Scopus7
- WoS6
-
Kw. Gıda TeknolojileriPoints rank #374/ 609 top 61.4% At university #8/ 9Score 8.25 journal 8 · OA add 0.25
- Article rank348/609
- Scopus rank400/609
- WoS rank415/609
- YÖKSİS17
- Scopus7
- WoS6
-
Kw. Süt ve Süt Ürünleri TeknolojisiPoints rank #93/ 157 top 59.2% At university #4/ 5Score 8.25 journal 8 · OA add 0.25
- Article rank91/157
- Scopus rank101/157
- WoS rank103/157
- YÖKSİS17
- Scopus7
- WoS6
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
- 25
- With an akaturk profile
- 8
- Turkish institutions
- 2
- Co-authored works
- %88
Academic co-authors 8
- MUSA SERDAR AKIN Profesör · Harran Üniversitesi same university 2
- TUBA BÜYÜKSIRIT BEDİR Araştırma Görevlisi · Hitit Üniversitesi 2
- ASLİYE KARAASLAN Doçent · Harran Üniversitesi same university 1
- BÜŞRA PALABIÇAK Doktor Öğretim Üyesi · Harran Üniversitesi same university 1
- FEHMİ YAZICI Profesör · Ondokuz Mayıs Üniversitesi 1
- HASAN VARDİN Profesör · Harran Üniversitesi same university 1
- MEHMET KARAASLAN Profesör · Harran Üniversitesi same university 1
- MUTLU BUKET AKIN Profesör · Harran Üniversitesi same university 1
National collaboration 2 institutions
Within own university3 joint works · Harran Üniversitesi
- Hitit Üniversitesi 2 works · 1 academics
- Ondokuz Mayıs Üniversitesi 1 works · 1 academics
Other co-authors (incl. international) 17
AYŞE BOZKURT 2METEHAN ERGENEKON 2S Govindasamy Lucey 2Demet EkitrenERGÜL TEKERFATMA BÜDÜŞFEYZA BERFİN ORALFatima DemirkapıGamze GÜNEŞJ E RomeroJA StankeyJohn A. LuceyJohn J. JaeggiKevser Vural YıldızMark E. JohnsonSELİN ALİHANOĞLUÖzlem İstanbullu Paksoy
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.
Index quartiles
?- Q1 2 %33.3
- Q2 2 %33.3
- Q3 1 %16.7
- Q4 1 %16.7
Top 1%0
Top 10%1
Avg · n 10
%60.2
Other counts
Scopus (SJR)
- YÖKSİS rows 7
WoS (JCR)
- YÖKSİS rows 6
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Journals with publications
14 journals
- ISSN 2717-7238 2
- ISSN 1300-3070 1
- ISSN 2148-5003 1
- ISSN 2587-1358 1
- ISSN 2636-8226 1
- ISSN 2667-4890 1
- ISSN 2667-6702 1
- ISSN 2757-8127 1
- Food Science and Nutrition 1
- Journal of Agricultural and Food Chemistry 1
- Journal of Dairy Science 1
- Journal of Food Processing and Preservation 1
- Journal of Food Science and Technology 1
- Milchwissenschaft 1
Narrow down
Article list
- 2026 Volatile Compound Profile, Fatty Acid Composition and Lipid Quality Parameters of Artisanal Kargı Tulum Cheese During Production and Ripening YÖKSİS SJR Q1 OpenAlex top 10% OpenAlex 98.5%
- 2026 Impact of Gel Brine on Proteolytic, Microbiological, Textural Properties of Raw Milk Cheese YÖKSİS OpenAlex 51.8%
- 2025 Changes in the proteolytic activity, microbiological properties, and texture characteristics of artisanal Kargı Tulum cheese during ripening YÖKSİS SJR Q2 JCR Q2
- 2024 Impact of Lactose Hydrolysis on Physical and Sensory Properties of Reduced Sugar Ice-cream YÖKSİS
- 2024 Impact of Pistacia Terebinthus on The Antioxidant Activity and Total Phenolics of Ice Cream Depending on Roasting Conditions and Incorporation Time YÖKSİS
- 2023 Impact of Temperature on the Salty Taste Perception of Reduced Salt Ayran YÖKSİS
- 2023 Urfa Peynirinin Fiziksel, Kimyasal ve Mikrobiyolojik Özellikleri Üzerine Farklı Tuz Konsantrasyonlarının Etkisi YÖKSİS TR Index
- 2023 Impact of low-dose gamma irradiation treatment on microbial and chemical properties of raw milk white cheese YÖKSİS TR Index OpenAlex 68.2%
- 2021 A comparison of the acid gelation properties of nonfat cow, sheep and goat milk with standardized protein contents YÖKSİS SJR Q2 JCR Q3
- 2021 Determination of Some Chemical, Textural and Microbiological Properties of Kargı Tulum Cheese YÖKSİS OpenAlex 51.2%
- 2021 Farklı Oranlarda Menengiç İlavesinin Dondurmanın Fiziksel, Kimyasal, Duyusal Özellikleri ve Antioksidan Aktivitesi Üzerine Etkisi YÖKSİS TR Index OpenAlex 7.7%
- 2021 MİNERAL TUZ İKAME MADDELERİNİN AYRANIN FİZİKOKİMYASAL, MİKROBİYAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ YÖKSİS OpenAlex 17.6%
- 2020 Impact of pH on the salty taste perception of the yogurt drink, ayran YÖKSİS
- 2018 Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese YÖKSİS SJR Q2 JCR Q2 OpenAlex 85.0%
- 2015 Evaluation of X ray fluorescence spectroscopy as a method for the rapid and direct determination of sodium in cheese YÖKSİS SJR Q1 JCR Q1 OpenAlex 73.8%
- 2011 Impact of grating size on the texture and melting properties of reformed non-fat cheese YÖKSİS SJR Q3 JCR Q4 OpenAlex 75.6%
- 2007 Impact of Whey pH at Drainage on the Physicochemical, Sensory, and Functional Properties of Mozzarella Cheese Made from Buffalo Milk YÖKSİS SJR Q1 JCR Q1 OpenAlex 72.9%