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Akademisyen

ZEKAİ TARAKÇI

PROFESÖR

ORDU ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Araştırma konuları OpenAlex
Anahtar kelimeler YÖKSİS
Akademik özet YÖKSİS ve OpenAlex ayrı sayılır.
Makale 116
YÖKSİS116 OpenAlex0
Proje 25
Kitap 0
Bildiri 110

Atıf etkisi

OpenAlex YÖKSİS makalelerinden OpenAlex’te eşleşen: 7
h-indeks 5 Türkiye yüzdelik dilimi: 66 Üniversitesinde h-indekse göre 39. / 363
i10-indeks
3
Toplam atıf
89
Türkiye’de üst %35
Makale başına
12,7
FWCI
0,64
1,00 = dünya ortalaması
Dünyada üst %1
0
Dünyada üst %10
0

En çok atıf alan makaleleri

  1. Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis) 2017 33 atıf
  2. Effects of adding cherry laurel Laurocerasus officinalis on some physicochemical and functional properties and sensorial quality of tarhana 2013 21 atıf
  3. Physicochemical and microbiological characteristics and mineral content of herby cacik, a traditional Turkish dairy product 2005 15 atıf

h-indeks ve atıflar, bu akademisyenin YÖKSİS makalelerinden OpenAlex’te eşleşenlerin atıf sayılarından hesaplanır (Google Scholar, WoS veya Scopus değildir). Eşleşmeyen makalelerin atıfı dahil değildir.

Alan sıralaması

YÖKSİS ?

Dizin çeyrekleri

?
Scopus (SJR) 36
  • Q1 10
  • Q2 12
  • Q3 13
  • Q4 1
WoS (JCR) 38
  • Q1 5
  • Q2 6
  • Q3 20
  • Q4 7
TR Index TR Index

9 makale

OpenAlex atıf yüzdelik
  • Üst %1 0
  • Üst %10 0
  • Ort. 53.8%
  • n 8
Diğer sayımlar

Scopus (SJR)

  • YÖKSİS satırı 37

WoS (JCR)

  • YÖKSİS satırı 39

Makaleler

YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.

Yayını olan dergiler

29 dergi
Scopus (SJR)
Q1 10 Q2 12 Q3 13 Q4 1
WoS (JCR)
Q1 5 Q2 6 Q3 20 Q4 7
TR Index
9 makale

Makale listesi

  1. 2026 Effect of probiotic lactobacilli on protein hydrolysis, volatilomics, texture and sensory properties of buffalo yogurt: A comparative study International Dairy Journal DOI 10.1016/j.idairyj.2025.106470 YÖKSİS SJR Q2 JCR Q3 OpenAlex 80.3%
  2. 2026 Encapsulation of Cherry Laurel ( Prunus laurocerasus ) Extracts via Spray and Freeze Drying: Effects on Bioactive Compounds, Volatile Profile, and Physicochemical Properties of the Powder Food Science & Nutrition DOI 10.1002/fsn3.71775 YÖKSİS SJR Q1 JCR Q2
  3. 2026 Compositional and Bioactive Compound Analysis of Persimmon and its Use in Functional Ice Cream Production Tekirdağ Ziraat Fakültesi Dergisi DOI 10.33462/jotaf.1618722 YÖKSİS TR Index SJR Q3 JCR Q3
  4. 2026 Functional White Cheeses with Dried Fruit Addition: Changes in Physicochemical Properties, Ripening Parameters and Casein Fractions Tekirdağ Ziraat Fakültesi Dergisi DOI 10.33462/jotaf.1684715 YÖKSİS TR Index SJR Q3 JCR Q3
  5. 2026 The Effects of Different Herb Species on Ripening and Sensory Properties of Kashar Cheese Tekirdağ Ziraat Fakültesi Dergisi DOI 10.33462/jotaf.1633122 YÖKSİS TR Index SJR Q3 JCR Q3
  6. 2025 Utilization of Fruit Juice Processing Wastes as Prebiotic Ingredients in Probiotic Yogurt: Effects on Microbial Short Chain Fatty Acid Production Food Science & Nutrition DOI 10.1002/fsn3.70612 YÖKSİS SJR Q1 JCR Q2
  7. 2025 Investigation of the use of fruit pomace and glycerol in the encapsulation of Lactobacillus acidophilus (THT 030101) in pullulan-based electrospun nanofibers Carbohydrate Polymers DOI 10.1016/j.carbpol.2025.123341 YÖKSİS SJR Q1 JCR Q1
  8. 2025 Investigation of the effect of addition of capia pepper spice on the ripening of Turkish white cheese curd produced using cow and sheep milk International Journal of Food Engineering DOI 10.1515/ijfe-2024-0119 YÖKSİS SJR Q3 JCR Q4
  9. 2025 Effects of soluble and insoluble fractions of fruit pomaces on short-chain fatty acid generation by fecal microbiota in vitro Journal of Central European Agriculture DOI 10.5513/JCEA01/26.4.4648 YÖKSİS SJR Q3 JCR Q4
  10. 2024 Turkish artisanal Tulum cheese ripened in tripe: The importance of the milk type and changes with ripening Journal of Central European Agriculture DOI 10.5513/JCEA01/25.1.4023 YÖKSİS SJR Q1 JCR Q2
  11. 2024 Effects of different types of dried fruit on sensory and texture properties of white cheese Turkish Journal of Food and Agriculture Sciences DOI 10.53663/turjfas.1428521 YÖKSİS
  12. 2024 Farklı Süt İşletmelerinde Üretilen Tel Peyniri Örneklerinin Biyokimyasal Ve Duyusal Özelliklerinin Belirlenmesi Akademik Ziraat Dergisi DOI 10.29278/azd.1589931 YÖKSİS SJR Q3 JCR Q3
  13. 2023 Effect of Almond Pulp Addition on Physical, Chemical and Functional Properties of Tarhana Tekirdağ Ziraat Fakültesi Dergisi DOI 10.33462/jotaf.1200426 YÖKSİS TR Index SJR Q3 JCR Q3
  14. 2023 The Effects of Hazelnut Pulp Adding on Sensorial Properties of Tarhana Turkish Journal of Food and Agriculture Sciences DOI 10.53663/turjfas.1380536 YÖKSİS
  15. 2023 Investigation of the Effects of Blueberry Powder on the Ripening of Turkish White Cheese Journal of Nutrition, Fasting and Health DOI 10.22038/JNFH.2023.75094.1464 YÖKSİS
  16. 2023 Fındık Posasının Tarhananın Fiziksel ve Kimyasal Özelliklerine Etkisi KSU Journal of Agriculture and Nature DOI 10.18016/ksutarimdoga.vi.1197006 YÖKSİS TR Index JCR Q4
  17. 2023 Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage Journal of Tekirdag Agricultural Faculty DOI https://dergipark.org.tr/en/pub/jotaf/issue/77220/1115182 YÖKSİS SJR Q2 JCR Q3
  18. 2022 Determination of the Effect of Garden Cress (Lepidium Sativum L.) on the Ripening Parameters of White Cheese KSU Journal of Agriculture and Nature DOI 10.18016/ksutarimdoga.vi.1025907 YÖKSİS TR Index JCR Q4
  19. 2022 Investigation of the Mineral and Heavy Metal Contents of Propolis Additive Ice Cream T.C. Tarim ve Orman Bakanligi DOI 10.51458/BSTD.2022.23 YÖKSİS SJR Q2 JCR Q3
  20. 2021 Effects of different starter cultures on the ripening characteristics of Golot cheese Nutrition & Food Science DOI 10.1108/NFS-06-2020-0230 YÖKSİS SJR Q3 JCR Q4

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