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Academician

NESLİHAN TAŞ

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
Articles 22 YÖKSİS 22 · OpenAlex 0 Total citations 1,127 h-index 17 · OpenAlex Q1 articles 15 Scopus · WoS Q1 13 Best field rank #5,615 / 24,860 Main field · top 22.6% Co-authors 26 1 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 22 + YÖKSİS · co-author record: 1
h-index 17 Percentile in Türkiye: 96 #255 of 2,365 at their university by h-index
i10-index
20
Total citations
1,127
Top 3.9% in Türkiye
Per article
49.0
FWCI
2.73
1.00 = world average
World top 1%
0
World top 10%
6

Most cited articles

  1. Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study 2017 141 citations
  2. Model studies on the role of 5 hydroxymethyl 2 furfural in acrylamide formation from asparagine 2012 world top 10% 127 citations
  3. Phenolic compounds in natural and roasted nuts and their skins: a brief review 2017 121 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. 1 articles (0 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
26
With an akaturk profile
7
Turkish institutions
1
Co-authored works
%100

Academic co-authors 7

  1. VURAL GÖKMEN Profesör · Hacettepe Üniversitesi same university 22
  2. TOLGAHAN KOCADAĞLI Doktor Öğretim Üyesi · Hacettepe Üniversitesi same university 11
  3. BERAT AYTÜL HAMZALIOĞLU Doktor Öğretim Üyesi · Hacettepe Üniversitesi same university 4
  4. BURÇE ATAÇ MOGOL Doktor Öğretim Üyesi · Hacettepe Üniversitesi same university 3
  5. CEMİLE YILMAZ Doktor Öğretim Üyesi · Hacettepe Üniversitesi same university 2
  6. NAZ ERDEM Araştırma Görevlisi · Hacettepe Üniversitesi same university 2
  7. ÖZLEM ÜLKÜ BULUT Doktor Öğretim Üyesi · Lokman Hekim Üniversitesi 1

National collaboration 1 institutions

Within own university22 joint works · Hacettepe Üniversitesi

  1. Lokman Hekim Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 19

Sladana Zilic 2AHMET GÖRGÜLÜBerivan Çağlar YamanDejan DodigDimitris BalagiannnisE CapuanoGöncüoğlu NeslihanHJ Van Der Fels KlerxHT NguyenJane ParkerJelena VancetovicKarademir YeşimMAJS Van BoekelMarijana SimicSELAHATTİN GAZİSladjana ZilicSırma ÇelikValentina NikolicÖmer Faruk Karamürsel

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%0
Top 10%7
Avg · n 23 %82.9
Other counts

Scopus (SJR)

  • YÖKSİS rows 17

WoS (JCR)

  • YÖKSİS rows 17

Articles

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

22articles

Journals with publications

6 journals

Narrow down

Scopus (SJR)
Q115 Q21 Q30 Q40
WoS (JCR)
Q113 Q22 Q31 Q40
TR Index
0articles

Article list

  1. 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%
  2. 2023 Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties Food Chemistry DOI 10.1016/j.foodchem.2022.134224 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 96.1%
  3. 2023 Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies Food Chemistry DOI 10.1016/j.foodchem.2023.136490 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 90.7%
  4. 2023 Effect of formulation on the dispersion kinetics of baby biscuits in water, milk, and fruit juice EUROPEAN FOOD RESEARCH AND TECHNOLOGY DOI 10.1007/s00217-023-04338-2 YÖKSİS SJR Q1 JCR Q2 OpenAlex 41.9%
  5. 2023 Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating FOOD CHEMISTRY DOI 10.1016/j.foodchem.2022.135358 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.6%
  6. 2022 Acrylamide in Corn-Based Thermally Processed Foods: A Review Journal of Agricultural and Food Chemistry DOI 10.1021/acs.jafc.1c07249 2 YÖKSİS records YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 97.0%
  7. 2022 Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification Current Opinion in Food Science DOI 10.1016/j.cofs.2022.100876 YÖKSİS SJR Q1 JCR Q1 OpenAlex 58.4%
  8. 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%
  9. 2019 Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( iCorylus avellana/i L.) Journal of Agricultural and Food Chemistry DOI 10.1021/acs.jafc.8b05048 YÖKSİS SJR Q1 JCR Q1 OpenAlex 81.5%
  10. 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%
  11. 2018 Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES DOI 10.1515/pjfns-2018-0002 YÖKSİS SJR Q2 JCR Q3 OpenAlex 67.1%
  12. 2017 Phenolic compounds in natural and roasted nuts and their skins: a brief review Current Opinion in Food Science DOI 10.1016/j.cofs.2017.03.001 YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.5%
  13. 2017 Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study Food Chemistry DOI 10.1016/j.foodchem.2016.11.159 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.9%
  14. 2016 Effect of alkalization on the Maillard reaction products formed in cocoa during roasting Food Research International DOI 10.1016/j.foodres.2015.12.021 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.9%
  15. 2016 Formation of dicarbonyl compounds in cookies made from wheat hull less barley and colored corn and its relation with phenolic compounds free amino acids and sugars European Food Research and Technology DOI 10.1007/s00217-015-2517-8 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.2%
  16. 2015 Bioactive compounds in different hazelnut varieties and their skins Journal of Food Composition and Analysis DOI doi:10.1016/j.jfca.2015.07.003 YÖKSİS OpenAlex 89.0%
  17. 2015 Profiling triacylglycerols fatty acids and tocopherols in hazelnut varieties grown in Turkey Journal of Food Composition and Analysis DOI doi:10.1016/j.jfca.2015.08.010 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.9%
  18. 2014 Acrylamide and 5 hydroxymethylfurfural formation during baking of biscuits NaCl and temperature time profile effects and kinetics Food Research International DOI doi:10.1016/j.foodres.2014.01.039 YÖKSİS OpenAlex top 10% OpenAlex 98.6%
  19. 2013 Accumulation of 5 Hydroxymethylfurfural in Oil During Frying of Model Dough JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY DOI 10.1007/s11746-012-2169-9 YÖKSİS OpenAlex 67.9%
  20. 2013 Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts FOOD & FUNCTION DOI 10.1039/c3fo30364k YÖKSİS OpenAlex 58.5%

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