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Academician

DUYGU BAŞKAYA SEZER

Doçent

Amasya Üniversitesi

Research topics OpenAlex
Articles 20 YÖKSİS 18 · OpenAlex 2 Total citations 108 h-index 5 · OpenAlex OpenAlex coverage %95 matched 18 / 19 Q1 articles 6 Scopus · WoS Q1 0 Co-authors 17 6 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 18
h-index 5 Percentile in Türkiye: 60 #131 of 610 at their university by h-index
i10-index
5
Total citations
108
Top 36% in Türkiye
Per article
6.0
FWCI
0.87
1.00 = world average
World top 1%
0
World top 10%
1

Most cited articles

  1. The effects of microwave blanching conditions on carrot slices optimization and comparison 2015 world top 10% 25 citations
  2. Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements 2021 18 citations
  3. The characteristics of microwave‐treated insoluble and soluble dietary fibers from grape and their effects on bread quality 2023 17 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. h-index on the OpenAlex author profile: 4.

Citing publications

Crossref 19 publications citing 17 DOI-bearing articles · 7 Türkiye-affiliated

2017 12019 12020 42021 52022 42025 22026 2

  1. 10.1016/j.ifset.2025.104409 2026
  2. 10.1016/j.foodres.2025.117876 2026
  3. 10.1007/978-981-95-2762-5_19 2025
  4. 10.2139/ssrn.5830310 2025
  5. Heat treatment and microwave applications on homemade sour cherry juice: The effect on anthocyanin content and some physicochemical properties TR Dilay Yıldız et al. · Current Plant Biology · 2022
  6. 10.1111/jfpp.16413 2022
  7. 10.2139/ssrn.4062550 2022
  8. 10.1002/9781119776437.ch11 2022
  9. Impact of different microwave treatments on food texture TR Naciye Kutlu et al. · Journal of Texture Studies · 2021
  10. UV-C Treatment of Apple and Grape Juices by Modified UV-C Reactor Based on Dean Vortex Technology: Microbial, Physicochemical and Sensorial Parameters Evaluation TR Sıla Barut Gök · Food and Bioprocess Technology · 2021
  11. Effect of high‐pressure treatment and cellulase‐mediate hydrolysis on functional, rheological and microstructural properties of garden cress seed residual fibre TR Mehrajfatema Z. Mulla et al. · International Journal of Food Science & Technology · 2021
  12. EFFECT OF UV-C TREATMENT ON MICROBIAL POPULATION AND BIOACTIVE COMPOUNDS OF ORANGE JUICE USING MODIFIED REACTOR BASED ON DEAN VORTEX FLOW TR Sıla BARUT GÖK · Gıda · 2021
  13. 10.1016/j.ifset.2021.102667 2021
  14. Nar Suyu ve Yeşil Çay İlaveli Kalorisi Azaltılmış Fonksiyonel Geleneksel Karışık Meyve Marmelatı Üretimi TR Büşra ACOĞLU et al. · Akademik Gıda · 2020
  15. MİKRODALGA VE TERMOSONİKASYON HAŞLAMA YÖNTEMLERİ İLE PATATESİN HAŞLANMASI VE KALİTE ÖZELLİKLERİNİN BELİRLENMESİ TR Hamza BOZKIR · Gıda · 2020
  16. 10.1016/j.bcdf.2020.100247 2020
  17. 10.1002/jsfa.10602 2020
  18. 10.21323/2618-9771-2019-2-3-9-12 2019
  19. 10.1016/b978-0-12-815781-7.21436-4 2017
Where does this list come from?

Extracted from the reference lists in Crossref’s public March 2026 data file; 18.4% of the file has been processed, so the list may be incomplete. Crossref citations are never added to or compared with the OpenAlex citation counts; the two sources have different coverage.

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
17
With an akaturk profile
11
Turkish institutions
6
Co-authored works
%40

Academic co-authors 11

  1. ASLIHAN DEMİRDÖVEN Profesör · Tokat Gaziosmanpaşa Üniversitesi 3
  2. KADER TOKATLI Doçent · Tokat Gaziosmanpaşa Üniversitesi 1
  3. KENAN PALA Doktor Öğretim Üyesi · Ordu Üniversitesi 1
  4. KÜBRA AŞAN Doçent · Sinop Üniversitesi 1
  5. KÜRŞAD ÖZKAN Profesör · Isparta Uygulamalı Bilimler Üniversitesi 1
  6. MUSTAFA DAŞKIN Profesör · Amasya Üniversitesi same university 1
  7. OSMAN KILIÇ Profesör · Ondokuz Mayıs Üniversitesi 1
  8. SERPİL ŞAHİN Profesör · Orta Doğu Teknik Üniversitesi 1
  9. SERVET GÜLÜM ŞÜMNÜ Profesör · Orta Doğu Teknik Üniversitesi 1
  10. UĞUR BAŞER Doçent · Ondokuz Mayıs Üniversitesi 1
Show all (11)
  1. ŞERİF BALDIRAN Doçent · Amasya Üniversitesi same university 1

National collaboration 6 institutions

Within own university2 joint works · Amasya Üniversitesi

  1. Tokat Gaziosmanpaşa Üniversitesi 3 works · 2 academics
  2. Isparta Uygulamalı Bilimler Üniversitesi 1 works · 1 academics
  3. Ondokuz Mayıs Üniversitesi 1 works · 2 academics
  4. Ordu Üniversitesi 1 works · 1 academics
  5. Orta Doğu Teknik Üniversitesi 1 works · 2 academics
  6. Sinop Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 6

JASIM AHMED 2GÖZDE KUMUZHamidreza GhandehariMEHRAJFATEMA Z. MULLANOOR AL-RUWAIHORHAN ERMAN

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 8 articles
OpenAlex citation percentile
Top 1%0
Top 10%1
Avg · n 18 %58.0
Other counts

Scopus (SJR)

  • YÖKSİS rows 8

WoS (JCR)

  • YÖKSİS rows 8

Articles

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

20articles

Journals with publications

14 journals

Narrow down

Scopus (SJR)
Q16 Q22 Q30 Q40
WoS (JCR)
Q10 Q26 Q32 Q40
TR Index
8articles

Article list

  1. 2025 Assessing the degree to which conventional and air-frying methods alter the quality of sesame, ghee, sunflower, and virgin olive oil in the presence or absence of food European Food Research and Technology DOI 10.1007/s00217-025-04776-0 YÖKSİS SJR Q1 JCR Q2 OpenAlex 79.5%
  2. 2025 Comparison of sprouting, airfryer‐drying, and airfryer‐baking effects on technical, physical, and chemical properties of quinoa flour and quinoa snack Journal of Food Science DOI 10.1111/1750-3841.17656 YÖKSİS SJR Q1 JCR Q2 OpenAlex 85.2%
  3. 2024 The effects of different fiber fractions from sour cherry (Prunus cerasus L.) pomace and fiber modification methods on cake quality Journal of Food Science DOI 10.1111/1750-3841.17012 YÖKSİS SJR Q1 JCR Q2 OpenAlex 73.0%
  4. 2024 İnsan-gıda etkileşimi: Gastronomide kullanılan şekil değiştiren gıdalar Aydın Gastronomy YÖKSİS TR Index
  5. 2024 Partikül büyüklüğünün üzüm posasının kompozisyonuna ve hidrasyon, yağ tutma, termal, teknolojik özelliklerine etkisi Food and Health DOI 10.3153/FH24005 YÖKSİS TR Index OpenAlex 0.2%
  6. 2024 Food safety knowledge of young food handlers: A cross-sectional study in Turkey Turkish Journal of Agriculture - Food Science and Technology (TURJAF) DOI https://www.agrifoodscience.com/index.php/TURJAF YÖKSİS TR Index OpenAlex 52.3%
  7. 2024 Socio-demographic determinants of good food safety practices for young, educated food handlers in Türkiye Food and Health DOI 10.3153/FH24002 YÖKSİS TR Index OpenAlex 21.3%
  8. 2023 Effect of high-pressure treatment and cellulase-mediate hydrolysis on functional, rheological and microstructural properties of garden cress seed residual fibre International Journal of Food Science and Technology DOI 10.1111/ijfs.15464 YÖKSİS SJR Q1 JCR Q2 OpenAlex 65.4%
  9. 2023 The effects of high‐pressure, enzymatic, and high‐pressure‐assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract Journal of Food Science DOI 10.1111/1750-3841.16830 YÖKSİS SJR Q1 JCR Q2 OpenAlex 63.4%
  10. 2023 The characteristics of microwave‐treated insoluble and soluble dietary fibers from grape and their effects on bread quality Food Science & Nutrition DOI 10.1002/fsn3.3705 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.0%
  11. 2023 The preferences of consumers for organic food products: The case of Samsun province in Türkiye Turkish Journal of Agricultural Research (TUTAD) DOI 10.19159/tutad.1232752 YÖKSİS TR Index OpenAlex 72.7%
  12. 2023 Konvansiyonel ve mikrodalga ile kurutulmuş vişne posası yağının fizikokimyasal ve fonksiyonel özelliklerinin karşılaştırılması Kahramanmaras Sutcu Imam University Journal of Engineering Sciences DOI 10.17780/ksujes.1210767 YÖKSİS TR Index OpenAlex 29.4%
  13. 2023 Farklı basınç büyüklükleri ve çözücülerin böğürtlen (Rubus plicatus L.) ekstraktlarının fonksiyonel özelliklerine ve renk stabilitesine etkisi Food and Health DOI 10.3153/FH23022 YÖKSİS TR Index OpenAlex 29.7%
  14. 2022 Perceived social distancing and hygienic practices in the restaurants during covid-19 pandemic: evaluation of restaurants’ future Journal of Business on Hospitality and Tourism DOI 10.22334/jbhost.v8i1 YÖKSİS
  15. 2021 Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements Journal of Food Measurement and Characterization DOI 10.1007/s11694-021-00883-0 YÖKSİS SJR Q2 JCR Q3 OpenAlex 78.2%
  16. 2016 Çakal eriği ve Yonuz eriği marmelatları Journal of Agricultural Faculty of Gaziosmanpasa University DOI 10.13002/jafag899 YÖKSİS TR Index OpenAlex 59.0%
  17. 2015 The effects of microwave blanching conditions on carrot slices optimization and comparison Journal of Food Processing and Preservation DOI 10.1111/jfpp.12463 YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 91.6%
  18. 2015 Meyve sebze işleme mikrodalga haşlama uygulamaları GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD14048 YÖKSİS OpenAlex 81.1%

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