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Academician

BERAT AYTÜL HAMZALIOĞLU

Doktor Öğretim Üyesi

Hacettepe Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex
Articles 27 YÖKSİS 27 · OpenAlex 0 Total citations 1,083 h-index 19 · OpenAlex Q1 articles 26 Scopus · WoS Q1 21 Best field rank #2,563 / 24,856 Main field · top 10.3% Co-authors 35 3 Turkish institutions
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Academic summary YÖKSİS and OpenAlex counted separately.
Articles 27
YÖKSİS27 OpenAlex0
Projects 4
Books 8
Proceedings 8

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 23 + YÖKSİS · co-author record: 5
h-index 19 Percentile in Türkiye: 95 #291 of 2,337 at their university by h-index
i10-index
19
Total citations
1,083
Top 5.3% in Türkiye
Per article
38.7
FWCI
3.72
1.00 = world average
World top 1%
0
World top 10%
10

Most cited articles

  1. In depth study of acrylamide formation in coffee during roasting role of sucrose decomposition and lipid oxidation 2012 world top 10% 115 citations
  2. Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting 2019 world top 10% 97 citations
  3. 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling 2020 world top 10% 96 citations

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. 5 articles (193 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.

Field ranking

YÖKSİS ?

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
35
With an akaturk profile
9
Turkish institutions
3
Co-authored works
%100

Academic co-authors 9

  1. VURAL GÖKMEN Profesör · Hacettepe Üniversitesi same university 26
  2. BURÇE ATAÇ MOGOL Doktor Öğretim Üyesi · Hacettepe Üniversitesi same university 6
  3. TOLGAHAN KOCADAĞLI Doktor Öğretim Üyesi · Hacettepe Üniversitesi same university 5
  4. NESLİHAN TAŞ Doktor Öğretim Üyesi · Hacettepe Üniversitesi same university 4
  5. IŞIL AKTAĞ Doktor Öğretim Üyesi · Munzur Üniversitesi 2
  6. MERCAN MERVE TENGİLİMOĞLU METİN Doçent · Hacettepe Üniversitesi same university 2
  7. ELİF YOLAÇANER Doçent · Hacettepe Üniversitesi same university 1
  8. FEYZA KAYA ÖZÇAVDAR Araştırma Görevlisi · Başkent Üniversitesi 1
  9. OĞUZ KAAN YALÇIN Doktor Öğretim Üyesi · Hatay Mustafa Kemal Üniversitesi 1

National collaboration 3 institutions

Within own university27 joint works · Hacettepe Üniversitesi

  1. Munzur Üniversitesi 2 works · 1 academics
  2. Başkent Üniversitesi 1 works · 1 academics
  3. Hatay Mustafa Kemal Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 26

Vincenzo Fogliano 2merve aksoy 2ŞENEL ECEM BERK 2Anthony GourdonAntonio Dario TroiseCapuano EdoardoFiore AlbertoJian SEMAJS Van BoekelMEVLUDE KIZILMarwa ElsaidNguyen HTPaola VitaglioneRamazan ÖzRoberta Barone LumagaRoullier VictorSilvia TAGLIAMONTESoner AKÇİNVan der FelsKlerx HJYeşim Şensoybeka sarimarijana sımicnatalija kravicsladjana zılicvalentina nikolicÜNZİLE YİGİT

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

?
Scopus (SJR) 27
  • Q1 26 %96.3
  • Q2 1 %3.7
  • Q3 0 %0.0
  • Q4 0 %0.0
WoS (JCR) 27
  • Q1 21 %77.8
  • Q2 5 %18.5
  • Q3 1 %3.7
  • Q4 0 %0.0
TR Index 0 articles
OpenAlex citation percentile
Top 1%0
Top 10%7
Avg · n 24 %85.4
Other counts

Scopus (SJR)

  • YÖKSİS rows 27

WoS (JCR)

  • YÖKSİS rows 27

Articles

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

27articles

Journals with publications

12 journals

Narrow down

Scopus (SJR)
Q126 Q21 Q30 Q40
WoS (JCR)
Q121 Q25 Q31 Q40
TR Index
0articles

Article list

  1. 2025 The effect of different cooking methods and fat types on the estimated glycaemic index value of potatoes International Journal of Food Science and Technology DOI 10.1093/ijfood/vvaf045 YÖKSİS SJR Q1 JCR Q2 OpenAlex 4.1%
  2. 2025 Changes in starch fractions and estimated glycemic index of wheat flour under different sprouting conditions Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2025.107725 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.1%
  3. 2025 Investigation of the effects of thiol compounds on acrylamide formation and aroma profile in formulated potato chips Food Chemistry DOI 10.1016/j.foodchem.2025.145673 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.7%
  4. 2025 Characterization of whey protein concentrate-maltodextrin-pomegranate peel phenolic compounds ternary conjugate as a novel food-grade stabilizer for nano-pickering emulsion Food Research International DOI 10.1016/j.foodres.2025.115894 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.4%
  5. 2025 Formation of acrylamide and aroma compounds in biscuits and crackers prepared with sprouted wheat wholemeal Food Chemistry DOI 10.1016/j.foodchem.2025.145032 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.4%
  6. 2024 Investigating the Formation of In Vitro Immunogenic Gluten Peptides after Covalent Modification of Their Structure with Green Tea Phenolic Compounds under Alkaline Conditions Journal of Agricultural and Food Chemistry DOI 10.1021/acs.jafc.4c00334 YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.3%
  7. 2024 Assessment of acrylamide content in corn-based snack products marketed in Serbia Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2024.106652 YÖKSİS SJR Q1 JCR Q2 OpenAlex 84.0%
  8. 2023 Casein-phenol interactions occur during digestion and affect bioactive peptide and phenol bioaccessibility FOOD & FUNCTION DOI 10.1039/d3fo02630b YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.7%
  9. 2022 Acrylamide in Corn-Based Thermally Processed Foods: A Review br Journal of Agricultural and Food Chemistry DOI 10.1021/acs.jafc.1c07249 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 97.0%
  10. 2022 Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion Current Research in Food Science DOI 10.1016/j.crfs.2022.07.004 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.6%
  11. 2021 Optimization of microwave assisted extraction of anthocyanins in red cabbage by response surface methodology JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.16120 YÖKSİS SJR Q2 JCR Q3 OpenAlex 79.6%
  12. 2020 Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicum L.) seeds during roasting EUROPEAN FOOD RESEARCH AND TECHNOLOGY DOI 10.1007/s00217-020-03583-z YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 90.9%
  13. 2020 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling FOOD CHEMISTRY DOI 10.1016/j.foodchem.2020.126467 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 98.6%
  14. 2020 Potential reactions of thermal process contaminants during digestion TRENDS IN FOOD SCIENCE & TECHNOLOGY DOI 10.1016/j.tifs.2020.10.014 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.6%
  15. 2019 Investigations on the effect of broccoli and wine sulphur compounds onglyoxal scavenging under simulated physiological conditions Journal of Functional Foods YÖKSİS SJR Q1 JCR Q1
  16. 2019 Lactose hydrolysis and protein fortification pose an increased risk for theformation of Maillard reaction products in UHT treated milk products JOURNAL OF FOOD COMPOSITION AND ANALYSIS YÖKSİS SJR Q1 JCR Q1
  17. 2019 Investigations on the Maillard Reaction in Sesame (Sesamumindicum L.) Seeds Induced by Roasting JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY YÖKSİS SJR Q1 JCR Q1
  18. 2018 Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids FOOD CHEMISTRY DOI 10.1016/j.foodchem.2017.07.131 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.4%
  19. 2017 Formation and elimination reactions of 5-hydroxymethylfurfural during in vitro digestion of biscuits FOOD RESEARCH INTERNATIONAL DOI 10.1016/j.foodres.2017.05.034 YÖKSİS SJR Q1 JCR Q1 OpenAlex 78.6%
  20. 2017 Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat FOOD RESEARCH INTERNATIONAL DOI 10.1016/j.foodres.2017.06.044 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 97.7%

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