Skip to content
akaturk Academic measurement
Sign in Sign up

Academician

CEMİLE YILMAZ

Doktor Öğretim Üyesi

Hacettepe 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 21 YÖKSİS 21 · OpenAlex 0 Total citations 904 h-index 13 · OpenAlex OpenAlex coverage %95 matched 20 / 21 Q1 articles 20 Scopus · WoS Q1 18 Best field rank #3,782 / 24,860 Main field · top 15.2% Co-authors 12 2 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 20
h-index 13 Percentile in Türkiye: 91 #471 of 2,381 at their university by h-index
i10-index
13
Total citations
904
Top 5.5% in Türkiye
Per article
45.2
FWCI
4.30
1.00 = world average
World top 1%
1
World top 10%
8

Most cited articles

  1. Neuroactive compounds in foods: Occurrence, mechanism and potential health effects 2020 world top 1% 220 citations
  2. Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry 2014 world top 10% 121 citations
  3. Compositional characteristics of sour cherry kernel and its oil as influenced by different extraction and roasting conditions 2013 104 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.

Citing publications

Crossref 217 publications citing 20 DOI-bearing articles · 47 Türkiye-affiliated

2019 142020 732021 952022 222025 92026 4

  1. Effect of roasting and sonication-assisted extraction conditions on phenolic compounds, physical properties and other constituents of EU PDO Malatya apricot (Prunus armeniaca L.) kernel skins TR Uğur Baran et al. · Applied Food Research · 2026
  2. 10.1016/j.foodchem.2025.147569 2026
  3. 10.1016/j.microc.2025.116472 2026
  4. 10.1016/j.cdnut.2025.107615 2026 · cites 2 articles of this academic
  5. 10.1002/fsn3.71151 2025
  6. 10.1186/s40643-025-00939-9 2025
  7. 10.3390/foods14223857 2025
  8. 10.1038/s41598-025-22896-1 2025
  9. 10.1039/d5fo03360h 2025
  10. 10.1007/s12223-025-01396-9 2025
  11. 10.1515/chem-2025-0199 2025
  12. 10.1016/j.fbio.2025.107990 2025
  13. 10.3390/foods14223814 2025
  14. Microwave-assisted extraction of antioxidant compounds from by-products of Turkish hazelnut (Corylus avellana L.) using natural deep eutectic solvents: Modeling, optimization and phenolic characterization TR Mustafa Bener et al. · Food Chemistry · 2022
  15. Valorization of by-products from <i>Prunus</i> genus fruit processing: Opportunities and applications TR Paulo E. S. Munekata et al. · Critical Reviews in Food Science and Nutrition · 2022
  16. Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses TR Neslihan Ayag et al. · International Dairy Journal · 2022
  17. Morphological and Biochemical Characterization of Wild Sour Cherry (Prunus cerasus L.) Germplasm TR Mehmet Ramazan Bozhuyuk · Erwerbs-Obstbau · 2022
  18. 10.1002/fft2.136 2022
  19. 10.3390/ijerph19031832 2022
  20. 10.3390/nu14020331 2022
  21. 10.1111/ijfs.15669 2022
  22. 10.1016/j.foodchem.2021.131201 2022
  23. 10.1016/j.snb.2021.131216 2022
  24. 10.3390/molecules27030696 2022
  25. 10.3390/fermentation8030092 2022
  26. 10.3390/medicina58030387 2022
  27. 10.1016/b978-0-12-823497-6.00017-x 2022
  28. 10.1080/10408398.2022.2040945 2022
  29. 10.1016/j.jfca.2021.104180 2022
  30. 10.3390/antiox11040634 2022

Showing the 30 most recent.

Where does this list come from?

Extracted from the reference lists in Crossref’s public March 2026 data file; 18.4% 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

YÖKSİS ?
Keyword rankings 3

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
12
With an akaturk profile
7
Turkish institutions
2
Co-authored works
%100

Academic co-authors 7

  1. VURAL GÖKMEN Profesör · Hacettepe Üniversitesi same university 21
  2. TOLGAHAN KOCADAĞLI Doktor Öğretim Üyesi · Hacettepe Üniversitesi same university 5
  3. NESLİHAN TAŞ Doktor Öğretim Üyesi · Hacettepe Üniversitesi same university 2
  4. KADER DAĞCI KIRANŞAN Profesör · Atatürk Üniversitesi 1
  5. KAMBER KAŞALİ Doçent · Atatürk Üniversitesi 1
  6. KÜBRA SULTAN ÖZDEMİR BİLİCİ Doçent · İzmir Demokrasi Üniversitesi 1
  7. MİNE AKSOY Doçent · Atatürk Üniversitesi 1

National collaboration 2 institutions

Within own university21 joint works · Hacettepe Üniversitesi

  1. Atatürk Üniversitesi 1 works · 3 academics
  2. İzmir Demokrasi Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 5

ŞENEL ECEM BERK 3FERAMUZ ÖZDEMİR 2Berfin KılıçarslanGÖKHAN DURMAZSinem Salman

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.

Indexes and citation percentiles

?
TR Index 0 articles
OpenAlex citation percentile
Top 1%1
Top 10%8
Avg · n 20 %80.5
Other counts

Scopus (SJR)

  • YÖKSİS rows 21

WoS (JCR)

  • YÖKSİS rows 21

Articles

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

21articles

Journals with publications

7 journals

Narrow down

Scopus (SJR)
Q120 Q21 Q30 Q40
WoS (JCR)
Q118 Q22 Q31 Q40
TR Index
0articles

Article list

  1. 2025 Formation of endocannabinoids and endocannabinoid-like compounds in sausages: Effect of fermentation, heat treatment and storage Food Research International DOI 10.1016/j.foodres.2025.116926 YÖKSİS SJR Q1 JCR Q1 OpenAlex 14.5%
  2. 2025 Formation of leucine derivatives in fermented milk products: A study on kefir and yoghurt processing Food Chemistry DOI 10.1016/j.foodchem.2025.145609 YÖKSİS SJR Q1 JCR Q1 OpenAlex 80.1%
  3. 2025 Effects of fermentation, ripening and storage on endocannabinoids and endocannabinoid-like compounds in different cheeses Food Chemistry DOI 10.1016/j.foodchem.2025.146247 YÖKSİS SJR Q1 JCR Q1 OpenAlex 20.3%
  4. 2024 Effect of different stress conditions on the formation of amino acid derivatives by Brewer’s and Baker’s yeast during fermentation Food Chemistry DOI 10.1016/j.foodchem.2023.137513 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 92.3%
  5. 2024 Effects of fermentation and alkalisation on the formation of endocannabinoid-like compounds in olives Food Chemistry DOI 10.1016/j.foodchem.2024.140164 YÖKSİS SJR Q1 JCR Q2 OpenAlex 86.2%
  6. 2023 Determination of endocannabinoids in fermented foods of animal and plant origin by liquid chromatography tandem mass spectrometry Food Chemistry DOI 10.1016/j.foodchem.2023.136766 YÖKSİS SJR Q1 JCR Q1 OpenAlex 72.9%
  7. 2021 Perspective on the Formation, Analysis, and Health Effects of Neuroactive Compounds in Foods JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY DOI 10.1021/acs.jafc.1c05181 YÖKSİS SJR Q1 JCR Q1 OpenAlex 74.5%
  8. 2021 Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni FOOD CHEMISTRY DOI 10.1016/j.foodchem.2020.128415 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 92.8%
  9. 2021 Effects of fermentation time and shooting period on amino acid derivatives and free amino acid profiles of tea LWT-FOOD SCIENCE AND TECHNOLOGY DOI 10.1016/j.lwt.2020.110481 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 95.3%
  10. 2020 Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing LWT-FOOD SCIENCE AND TECHNOLOGY DOI 10.1016/j.lwt.2019.108655 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 95.8%
  11. 2020 Neuroactive compounds in foods: Occurrence, mechanism and potential health effects FOOD RESEARCH INTERNATIONAL DOI 10.1016/j.foodres.2019.108744 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 1% OpenAlex 99.8%
  12. 2019 Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content FOOD RESEARCH INTERNATIONAL DOI 10.1016/j.foodres.2018.11.051 YÖKSİS SJR Q1 JCR Q1 OpenAlex 78.3%
  13. 2019 Kinetic evaluation of the formation of tryptophan derivatives in the kynurenine pathway during wort fermentation using Saccharomyces pastorianus and Saccharomyces cerevisiae FOOD CHEMISTRY DOI 10.1016/j.foodchem.2019.124975 YÖKSİS SJR Q1 JCR Q1 OpenAlex 66.3%
  14. 2019 Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry FOOD CHEMISTRY DOI 10.1016/j.foodchem.2018.08.064 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.4%
  15. 2018 Determination of tryptophan derivatives in kynurenine pathway in fermented foods using liquid chromatography tandem mass spectrometry FOOD CHEMISTRY DOI https://www.sciencedirect.com/science/article/pii/S0308814617316333?via%3Dihub YÖKSİS SJR Q1 JCR Q1
  16. 2018 Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.13405 YÖKSİS SJR Q2 JCR Q3 OpenAlex 88.7%
  17. 2017 Formation of tyramine in yoghurt during fermentation - Interaction between yoghurt starter bacteria and Lactobacillus plantarum FOOD RESEARCH INTERNATIONAL DOI 10.1016/j.foodres.2017.04.014 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 94.8%
  18. 2014 Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry Food Chemistry DOI 10.1016/j.foodchem.2013.12.036 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 94.8%
  19. 2014 Formation of Melatonin and Its Isomer during Bread Dough Fermentation and Effect of Baking Journal of Agricultural and Food Chemistry DOI 10.1021/jf500294b YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 97.3%
  20. 2014 Hazelnut skin powder A new brown colored functional ingredient Food Research International DOI 10.1016/j.foodres.2014.01.060 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.8%

← Back to academicians