- Q1 10 %27.8
- Q2 12 %33.3
- Q3 13 %36.1
- Q4 1 %2.8
Academician
ZEKAİ TARAKÇI
PROFESÖR
ORDU ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Research topics OpenAlex
- Probiotics and Fermented Foods17
- Meat and Animal Product Quality11
- Phytochemicals and Antioxidant Activities8
- Nuts composition and effects6
- Food composition and properties5
- Protein Hydrolysis and Bioactive Peptides4
- Postharvest Quality and Shelf Life Management4
- Bee Products Chemical Analysis4
- Proteins in Food Systems4
- Polysaccharides Composition and Applications3
- Microbial Metabolites in Food Biotechnology3
- Essential Oils and Antimicrobial Activity3
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords
YÖKSİS
Academic summary
YÖKSİS and OpenAlex counted separately.
Articles
116
YÖKSİS116
OpenAlex0
Projects
25
Books
0
Proceedings
110
Citation impact
OpenAlex YÖKSİS articles matched in OpenAlex: 39
h-index
13
Percentile in Türkiye: 92
#20 of 688 at their university by h-index
- i10-index
- 15
- Total citations
- 477 Top 12% in Türkiye
- Per article
- 12.2
- FWCI
- 1.11 1.00 = world average
- World top 1%
- 0
- World top 10%
- 4
Most cited articles
- Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt
- A traditional fermented Turkish soup, tarhana, formulated with corn flour and whey
- Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis)
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 #995/ 26,940 top 3.7% At university #1/ 72Score 44.4 journal 44.4 · OA add 0
- Article rank209/26,940
- Scopus rank1,560/26,940
- WoS rank1,343/26,940
- YÖKSİS116
- Scopus36
- WoS38
-
Side field Gıda Bilimleri ve MühendisliğiPoints rank #104/ 1,559 top 6.7% At university #1/ 13Score 44.4 journal 44.4 · OA add 0
- Article rank40/1,559
- Scopus rank153/1,559
- WoS rank127/1,559
- YÖKSİS116
- Scopus36
- WoS38
-
Kw. Gıda KimyasıPoints rank #35/ 409 top 8.6% At university #1/ 3Score 44.4 journal 44.4 · OA add 0
- Article rank16/409
- Scopus rank53/409
- WoS rank47/409
- YÖKSİS116
- Scopus36
- WoS38
-
Kw. Gıda TeknolojileriPoints rank #59/ 682 top 8.7% At university #1/ 7Score 44.4 journal 44.4 · OA add 0
- Article rank27/682
- Scopus rank86/682
- WoS rank74/682
- YÖKSİS116
- Scopus36
- WoS38
-
Kw. Süt ve Süt Ürünleri TeknolojisiPoints rank #10/ 176 top 5.7% At university #1/ 3Score 44.4 journal 44.4 · OA add 0
- Article rank3/176
- Scopus rank18/176
- WoS rank13/176
- YÖKSİS116
- Scopus36
- WoS38
Index quartiles
?- Q1 5 %13.2
- Q2 6 %15.8
- Q3 20 %52.6
- Q4 7 %18.4
Top 1%0
Top 10%4
Avg · n 40
%61.3
Other counts
Scopus (SJR)
- YÖKSİS rows 37
WoS (JCR)
- YÖKSİS rows 39
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Journals with publications
29 journals
- Journal of Food Processing and Preservation 5
- Journal of Central European Agriculture 4
- Journal of Tekirdag Agricultural Faculty 4
- Food Science and Nutrition 3
- International Journal of Dairy Technology 3
- LWT 3
- ISSN 2619-9149 2
- ISSN 2687-3818 2
- International Journal of Food Science and Technology 2
- Mljekarstvo 2
- Nutrition and Food Science 2
- ISSN 1300-7866 1
- ISSN 1300-8943 1
- ISSN 1431-7737 1
- ISSN 2146-2720 1
- ISSN 2146-6440 1
- ISSN 2147-4877 1
- ISSN 2345-2587 1
- ISSN 2602-2834 1
- ISSN 2618-5881 1
- ISSN 2821-2746 1
- Carbohydrate Polymers 1
- International Dairy Journal 1
- Journal of Food Measurement and Characterization 1
- Journal of Food Science and Technology 1
- Journal of the Science of Food and Agriculture 1
- Milchwissenschaft 1
- Quality Assurance and Safety of Crops and Foods 1
- Tarim Bilimleri Dergisi 1
Narrow down
Article filter applied. Journal filter: Nutrition and Food Science Clear filter ×
Article list
- 2021 Effects of different starter cultures on the ripening characteristics of Golot cheese YÖKSİS SJR Q3 JCR Q4 OpenAlex 53.3%
- 2021 Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana YÖKSİS SJR Q3 JCR Q4 OpenAlex 83.2%