- Q1 11 %44.0
- Q2 12 %48.0
- Q3 1 %4.0
- Q4 1 %4.0
Academician
EMRE TURAN
DOKTOR ÖĞRETİM ÜYESİ
ORDU ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Research topics OpenAlex
- Phytochemicals and Antioxidant Activities16
- Nuts composition and effects8
- Meat and Animal Product Quality6
- Pomegranate: compositions and health benefits4
- Botanical Research and Applications4
- Postharvest Quality and Shelf Life Management4
- Biochemical Analysis and Sensing Techniques3
- Garlic and Onion Studies2
- Tea Polyphenols and Effects2
- Food Quality and Safety Studies2
- Microencapsulation and Drying Processes2
- Horticultural and Viticultural Research2
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords
YÖKSİS
Academic summary
YÖKSİS and OpenAlex counted separately.
Articles
30
YÖKSİS30
OpenAlex0
Projects
10
Books
1
Proceedings
33
Citation impact
OpenAlex YÖKSİS articles matched in OpenAlex: 27
h-index
9
Percentile in Türkiye: 82
#78 of 688 at their university by h-index
- i10-index
- 8
- Total citations
- 229 Top 22% in Türkiye
- Per article
- 8.5
- FWCI
- 0.90 1.00 = world average
- World top 1%
- 0
- World top 10%
- 2
Most cited articles
- Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions
- Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastırma cemen paste during chilled storage
- Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastırma
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 #3,619/ 26,940 top 13.4% At university #4/ 72Score 22.6 journal 22.6 · OA add 0
- Article rank4,657/26,940
- Scopus rank3,116/26,940
- WoS rank3,154/26,940
- YÖKSİS30
- Scopus25
- WoS24
-
Side field Gıda Bilimleri ve MühendisliğiPoints rank #373/ 1,559 top 23.9% At university #2/ 13Score 22.6 journal 22.6 · OA add 0
- Article rank487/1,559
- Scopus rank323/1,559
- WoS rank316/1,559
- YÖKSİS30
- Scopus25
- WoS24
-
Kw. Et TeknolojisiPoints rank #31/ 120 top 25.8% At university #1/ 2Score 22.6 journal 22.6 · OA add 0
- Article rank44/120
- Scopus rank29/120
- WoS rank26/120
- YÖKSİS30
- Scopus25
- WoS24
-
Kw. Gıda TeknolojileriPoints rank #185/ 682 top 27.1% At university #2/ 7Score 22.6 journal 22.6 · OA add 0
- Article rank240/682
- Scopus rank165/682
- WoS rank159/682
- YÖKSİS30
- Scopus25
- WoS24
Index quartiles
?- Q1 6 %25.0
- Q2 8 %33.3
- Q3 8 %33.3
- Q4 2 %8.3
Top 1%0
Top 10%2
Avg · n 27
%54.5
Other counts
Scopus (SJR)
- YÖKSİS rows 25
WoS (JCR)
- YÖKSİS rows 24
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Journals with publications
17 journals
- Journal of Food Processing and Preservation 4
- ISSN 1300-3070 3
- Journal of Stored Products Research 3
- Meat Science 3
- ACS Omega 2
- European Food Research and Technology 2
- International Journal of Food Engineering 2
- Journal of Food Science and Technology 2
- ISSN 2148-127X 1
- ISSN 2619-8991 1
- Applied Fruit Science 1
- Food Science and Nutrition 1
- International Journal of Secondary Metabolite 1
- Journal of Food Measurement and Characterization 1
- Journal of Food Process Engineering 1
- Packaging Technology and Science 1
- Pakistan Journal of Agricultural Sciences 1
Narrow down
Article filter applied. Journal filter: ACS Omega Clear filter ×
Article list
- 2025 Raspberry Powder (Rubus idaeus L.) as a Natural Preservative in Aerobically Packaged Ground Beef: The Phytochemical Profile and Effect on Lipid Oxidation, Color Deterioration, and Microbial Growth during Storage YÖKSİS SJR Q1 JCR Q2 OpenAlex 65.2%
- 2025 Grape Molasses as a Healthy Natural Ingredient in Hazelnut Butter: Effects on Emulsion Stability, Physicochemical, Nutritional, and Sensory Characteristics YÖKSİS SJR Q1 JCR Q2 OpenAlex 64.9%