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akaturk Academic measurement
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Academician

HAVVA CEREN AKAL DEMİRDÖĞEN

Doçent

Ankara Üniversitesi Ziraat Fakültesi Süt Teknolojisi Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 56 YÖKSİS 35 · OpenAlex 21 Total citations 586 h-index 11 · OpenAlex Q1 articles 9 Scopus · WoS Q1 5 Best field rank #2,701 / 24,860 Main field · top 10.9% Co-authors 33 4 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 44 + YÖKSİS · co-author record: 1
h-index 11 Percentile in Türkiye: 87 #505 of 2,558 at their university by h-index
i10-index
12
Total citations
586
Top 9.7% in Türkiye
Per article
13.0
FWCI
1.56
1.00 = world average
World top 1%
1
World top 10%
5

Most cited articles

  1. Probiotic dairy-based beverages: A review 2019 world top 1% 185 citations
  2. Effect of dried nut fortification on functional physicochemical textural and microbiological properties of yogurt 2016 world top 10% 75 citations
  3. Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 2019 world top 10% 50 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 (4 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. h-index on the OpenAlex author profile: 11.

Field ranking

YÖKSİS ?
Keyword rankings 1

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
33
With an akaturk profile
20
Turkish institutions
4
Co-authored works
%60

Academic co-authors 20

  1. NAZLI KANCA Doktor Öğretim Üyesi · Ankara Üniversitesi same university 9
  2. ŞEBNEM BUDAK Profesör · Ankara Üniversitesi same university 8
  3. GÖKÇE EMİNOĞLU Öğretim Görevlisi (uygulamalı Birim) · Ankara Üniversitesi same university 6
  4. İLKAY BURAN Doktor Öğretim Üyesi · Karabük Üniversitesi 5
  5. HAMDİ BARBAROS ÖZER Profesör · Ankara Üniversitesi same university 4
  6. DUYGU ÇİMEN Doçent · Hacettepe Üniversitesi 2
  7. EBRU ŞENEL ÖZKAN Profesör · Ankara Üniversitesi same university 2
  8. NİLAY BERELİ Profesör · Hacettepe Üniversitesi 2
  9. SELEN AKAN KARACA Doçent · Ankara Üniversitesi same university 2
  10. SEMRA AKGÖNÜLLÜ Doktor Öğretim Üyesi · Hacettepe Üniversitesi 2
Show all (20)
  1. ALİ ADNAN HAYALOĞLU Profesör · İnönü Üniversitesi 1
  2. AYŞA GÜRSOY Profesör · Ankara Üniversitesi same university 1
  3. BİRCE TABAN Profesör · Ankara Üniversitesi same university 1
  4. EMRE KESKİN Profesör · Ankara Üniversitesi same university 1
  5. FATİN CEDDEN Profesör · Ankara Üniversitesi same university 1
  6. HALE İNCİ ÖZTÜRK Doçent · Yıldız Teknik Üniversitesi 1
  7. HÜSEYİN TAYYAR GÜLDAL Doçent · Ankara Üniversitesi same university 1
  8. RABİA ALBAYRAK DELİALİOĞLU Doktor Öğretim Üyesi · Ankara Üniversitesi same university 1
  9. TUBA ŞANLI Doçent · Ankara Üniversitesi same university 1
  10. ÖZGE HORZUM Doçent · Ankara Üniversitesi same university 1

National collaboration 4 institutions

Within own university26 joint works · Ankara Üniversitesi

  1. Karabük Üniversitesi 5 works · 1 academics
  2. Hacettepe Üniversitesi 2 works · 3 academics
  3. Yıldız Teknik Üniversitesi 1 works · 1 academics
  4. İnönü Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 13

ATİLA YETİŞEMİYEN 10CELALETTİN KOÇAK 5Ayşe ŞahinDidier MBONWANAYODİDEM SÖZERİ ATİKEsra Mine UnalHatice OtoMeryem Merve SarıMustafa Cemil ŞenataNİHAT AKINShahram BOHLOOLISoraya Djaoutiİsmail Tijjani Kabwanga

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 3 articles
OpenAlex citation percentile
Top 1%1
Top 10%6
Avg · n 46 %62.6
Other counts

Scopus (SJR)

  • YÖKSİS rows 26

WoS (JCR)

  • YÖKSİS rows 24

Articles

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

56articles

Journals with publications

21 journals

Narrow down

Scopus (SJR)
Q19 Q212 Q33 Q42
WoS (JCR)
Q15 Q27 Q310 Q42
TR Index
3articles

Article list

  1. 2025 An ınnovative approach to Kashar cheese production: effects of high pressure application on milk Journal of Food Science and Technology DOI 10.1007/s13197-025-06399-5 YÖKSİS SJR Q2 JCR Q2 OpenAlex 14.5%
  2. 2025 Use of Almond Milk, Almond Skin and Plant Based Probiotics on Newly Developed Kefir: Physical, Chemical, Microbiological, and Functional Properties Food Science & Nutrition DOI 10.1002/fsn3.70719 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.7%
  3. 2025 Residual antibiotics in milk at maximum residual limits affects yoghurt fermentation but not yoghurt rheology International Journal of Dairy Technology DOI 10.1111/1471-0307.70017 YÖKSİS SJR Q2 JCR Q3 OpenAlex 13.0%
  4. 2025 The Influence of Different Garlic Genotypes on Yogurt Production Food Science & Nutrition DOI 10.1002/fsn3.4606 YÖKSİS SJR Q1 JCR Q2 OpenAlex 2.2%
  5. 2025 Enhancing synbiotic dairy beverages with chemically cross-linked inulin for improved texture and stability Journal of Food Science and Technology DOI 10.1007/s13197-025-06243-w YÖKSİS SJR Q2 JCR Q2 OpenAlex 3.8%
  6. 2024 FARKLI ORANLARDA EVAPORASYON UYGULAMASIYLA AROMALI SÜT REÇELİ ÜRETİMİ Gıda DOI 10.15237/gida.GD23138 YÖKSİS OpenAlex 60.7%
  7. 2023 Rheological properties of cross-linked inulin solutions as a function of cross-linker concentration and temperature Journal of Dispersion Science and Technology DOI 10.1080/01932691.2023.2225578 YÖKSİS SJR Q2 JCR Q4 OpenAlex 67.0%
  8. 2023 Optimisation of stabiliser usage conditions in oat milk production using response surface methodology Acta Alimentaria DOI 10.1556/066.2022.00263 YÖKSİS SJR Q3 JCR Q4 OpenAlex 66.0%
  9. 2023 Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans Journal of Food Science and Technology-Mysore DOI 10.1007/s13197-022-05651-6 YÖKSİS SJR Q2 JCR Q2 OpenAlex 61.5%
  10. 2023 Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties Mljekarstvo DOI 10.15567/mljekarstvo.2023.0402 YÖKSİS SJR Q3 JCR Q3 OpenAlex 80.0%
  11. 2023 Multi-mycotoxin production of cheese-derived fungal strains in vitro and in cheese models World Mycotoxin Journal DOI 10.3920/WMJ2023.2831 YÖKSİS SJR Q2 JCR Q3 OpenAlex 77.6%
  12. 2022 Effect of donkey milk lactoferrin and lysozyme on yoghurt properties Mljekarstvo DOI 10.15567/mljekarstvo.2022.0202 YÖKSİS SJR Q3 JCR Q3 OpenAlex 58.2%
  13. 2022 Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production Food Technology and Biotechnology DOI 10.17113/ftb.60.02.22.7383 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.5%
  14. 2022 The prevention of physicochemical and microbial quality losses in fresh-cut red beets using different packaging under cold storage conditions LWT - Food Science and Technology DOI 10.1016/j.lwt.2021.112877 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.6%
  15. 2021 Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin Food Science and Technology (Campinas) DOI 10.1590/fst.08421 YÖKSİS SJR Q2 JCR Q3 OpenAlex 66.8%
  16. 2021 Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production International Dairy Journal DOI 10.1016/j.idairyj.2021.105090 YÖKSİS SJR Q1 JCR Q2 OpenAlex 88.5%
  17. 2021 Evaluation of salep obtained from different wild orchid species of Turkey and their use in Maras type ice cream Journal of Food Processing and Preservation DOI 10.1111/jfpp.16063 YÖKSİS SJR Q2 JCR Q3 OpenAlex 71.6%
  18. 2021 Use of kefir and buttermilk to produce an innovative quark cheese Journal of Food Science and Technology-Mysore YÖKSİS SJR Q2 JCR Q3
  19. 2021 Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide LWT- Food Science and Technology DOI 10.1016/j.lwt.2021.111591 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 93.4%
  20. 2021 The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin International Dairy Journal DOI 10.1016/j.idairyj.2021.104991 YÖKSİS SJR Q1 JCR Q2 OpenAlex 85.7%

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