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Academician

IŞIL BARUTÇU MAZI

PROFESÖR

ORDU ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Academic summary YÖKSİS and OpenAlex counted separately.
Articles 20
YÖKSİS20 OpenAlex0
Projects 14
Books 1
Proceedings 34

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 20
h-index 9 Percentile in Türkiye: 82 #80 of 691 at their university by h-index
i10-index
9
Total citations
381
Top 14% in Türkiye
Per article
19.1
FWCI
2.39
1.00 = world average
World top 1%
1
World top 10%
5

Most cited articles

  1. Acrylamide formation in different batter formulations during microwave frying 2009 world top 10% 77 citations
  2. Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods 2019 world top 10% 65 citations
  3. Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices 2018 world top 10% 53 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.

Field ranking

YÖKSİS ?

Index quartiles

?
Scopus (SJR) 16
  • Q1 5 %31.2
  • Q2 8 %50.0
  • Q3 2 %12.5
  • Q4 1 %6.2
WoS (JCR) 15
  • Q1 3 %20.0
  • Q2 6 %40.0
  • Q3 4 %26.7
  • Q4 2 %13.3
TR Index 4 articles
OpenAlex citation percentile
Top 1%1
Top 10%5
Avg · n 21 %71.0
Other counts

Scopus (SJR)

  • YÖKSİS rows 17

WoS (JCR)

  • YÖKSİS rows 16

Articles

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

20articles

Journals with publications

16 journals

Narrow down

Scopus (SJR)
Q15 Q28 Q32 Q41
WoS (JCR)
Q13 Q26 Q34 Q42
TR Index
4articles

Article list

  1. 2026 Infrared drying characteristics of locust (L. migratoria): physical and techno-functional characterization of locust powder Journal of Food Science and Technology DOI 10.1007/s13197-025-06340-w YÖKSİS SJR Q2 JCR Q2 OpenAlex 81.4%
  2. 2026 Alginate‐Based Encapsulation of Phenolic Compounds: Insights Into Gastrointestinal Stability, Release Behavior, and Bioaccessibility Molecular Nutrition & Food Research DOI 10.1002/mnfr.70505 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 1% OpenAlex 99.3%
  3. 2026 Physicochemical characteristics and flow behaviour of locust (Locusta migratoria) powder as influenced by fat content and particle size JOURNAL OF INSECTS AS FOOD AND FEED DOI 10.1163/23524588-BJA10266 2 YÖKSİS records YÖKSİS SJR Q1 JCR Q1 OpenAlex 17.0%
  4. 2025 Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages Food Science and Technology International DOI 10.1177/10820132241254976 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.1%
  5. 2023 Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION DOI 10.1007/s11694-023-01906-8 YÖKSİS SJR Q2 JCR Q2 OpenAlex top 10% OpenAlex 92.6%
  6. 2023 Volatile Organic Compounds, Total Phenolic Content, Color, and Heating Uniformity of Lemon Peel as Affected by Rotational Speed of Turntable During Microwave Drying Canakkale Onsekiz Mart University DOI 10.28979/jarnas.1338375 YÖKSİS TR Index OpenAlex 61.6%
  7. 2023 Effect of Turntable Rotation Rate on Drying Kinetics and Functional Properties of Lemon Peel during Microwave Drying Canakkale Onsekiz Mart University DOI 10.28979/jarnas.1172336 YÖKSİS TR Index OpenAlex 64.5%
  8. 2020 Time temperature indicator film based on alginate and red beetroot (Beta vulgaris L.) extract: in vitro characterization Ukrainian Food Journal DOI 10.24263/2304-974X-2020-9-2-7 YÖKSİS SJR Q4 JCR Q4 OpenAlex 54.6%
  9. 2019 Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods Journal of Food Process Engineering DOI 10.1111/jfpe.13011 YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 96.4%
  10. 2019 Phenolic content and some physical properties of dried broccoli as affected by drying method Food Science and Technology International DOI 10.1177/1082013218797527 YÖKSİS SJR Q2 JCR Q3 OpenAlex 85.5%
  11. 2019 ADSORPTION ISOTHERMS OF KIWIFRUIT DRIED BY DIFFERENT DRYING METHODS Mühendislik Bilimleri ve Tasarım Dergisi DOI 10.21923/jesd.487962 YÖKSİS TR Index OpenAlex 71.3%
  12. 2018 Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices Journal of Food Processing and Preservation DOI 10.1111/jfpp.13679 YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 92.5%
  13. 2018 Sıcaklık, Askorbik Asit ve pH nın Kırmızı Pancar (Beta vulgaris L.) Betasiyaninlerinin Bozulma Kinetiği Üzerine Etkilerinin İncellenmesi Uludağ University Journal of The Faculty of Engineering DOI 10.17482/uumfd.371118 YÖKSİS OpenAlex 60.8%
  14. 2017 Effect of zein coating enriched by addition of functional constituents on the lipid oxidation of roasted hazelnuts Journal of Food Process Engineering DOI 10.1111/jfpe.12515 YÖKSİS SJR Q2 JCR Q2 OpenAlex 83.3%
  15. 2017 Microwave Heating of Sunflower Oil at Frying Temperatures: Effect of Power Levels on Physicochemical Properties Journal of Food Process Engineering DOI 10.1111/jfpe.12402 YÖKSİS SJR Q2 JCR Q2 OpenAlex 74.5%
  16. 2017 Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying Grasas y Aceites DOI 10.3989/gya.1162162 YÖKSİS SJR Q3 JCR Q4 OpenAlex 68.7%
  17. 2017 The Effects of Microwave Frying on Myofibrillar and Sarcoplasmic Proteins of Chicken Breast Meat YYU TAR BİL DERG DOI 10.29133/yyutbd.305427 YÖKSİS TR Index SJR Q3 OpenAlex 59.0%
  18. 2009 Acrylamide formation in different batter formulations during microwave frying LWT - Food Science and Technology DOI 10.1016/j.lwt.2008.07.004 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 93.2%
  19. 2009 Magnetic Resonance Temperature Mapping of Microwave-Fried Chicken Fingers Journal of Food Science DOI 10.1111/j.1750-3841.2009.01169.x YÖKSİS SJR Q1 JCR Q2 OpenAlex 61.7%
  20. 2009 Effects of microwave frying and different flour types addition on the microstructure of batter coatings Journal of Food Engineering DOI 10.1016/j.jfoodeng.2009.06.037 YÖKSİS SJR Q1 JCR Q1 OpenAlex 73.1%

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