Skip to content
akaturk Academic measurement
Sign in Sign up

Academician

FATMAGÜL HAMZAOĞLU

Doktor Öğretim Üyesi

Recep Tayyip Erdoğan Üniversitesi Ardeşen Turizm Fakültesi Gastronomi Ve Mutfak Sanatları Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 18 YÖKSİS 18 · OpenAlex 0 Total citations 178 h-index 8 · OpenAlex OpenAlex coverage %100 matched 18 / 18 Q1 articles 15 Scopus · WoS Q1 11 Best field rank #5,735 / 24,860 Main field · top 23.1% Co-authors 15 3 Turkish institutions

Citation impact

Citation counts of the articles matched in OpenAlex, citing publications from Crossref and the Stanford/Elsevier list. Sources are shown separately and never added up.

OpenAlex YÖKSİS articles matched in OpenAlex: 18 + YÖKSİS · co-author record: 1
h-index 8 Percentile in Türkiye: 72 #185 of 875 at their university by h-index
i10-index
7
Total citations
178
Top 28% in Türkiye
Per article
9.4
FWCI
1.19
1.00 = world average
World top 1%
0
World top 10%
1

Most cited articles

  1. Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries 2019 33 citations
  2. Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend 2022 32 citations
  3. Effect of SO2 on sugars, indicators of Maillard reaction, and browning in dried apricots during storage 2018 19 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 (10 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.

Citing publications Crossref 25 publications citing 18 DOI-bearing articles · 8 Türkiye-affiliated
  • 2019 1
  • 2020 7
  • 2021 8
  • 2022 4
  • 2025 5
  1. Enzimatically induced copigmentation in pomegranate juice concentrate during storage TR Meltem Türkyılmaz et al. · Applied Food Research · 2025 · cites 5 articles of this academic
  2. Increase in Color Stability through Amino Acid Copigmentation in Pomegranate Juice during Storage TR Fatmagül Hamzaoğlu et al. · ACS Food Science & Technology · 2025 · cites 5 articles of this academic
  3. DOI 10.1016/j.jfca.2025.108537 2025
  4. DOI 10.1016/j.jece.2025.120272 2025
  5. DOI 10.3390/app152111697 2025
  6. Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation TR Alev Bingöl et al. · Food Chemistry · 2022 · cites 2 articles of this academic
  7. Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend TR Meltem Türkyılmaz et al. · Food Chemistry · 2022
  8. DOI 10.1080/87559129.2021.2021419 2022
  9. DOI 10.1016/j.lwt.2021.112692 2022
  10. Effects of pasteurization and storage on turbidity and copigmentation in pomegranate juices clarified with various hydrocolloid combinations TR Meltem Türkyılmaz et al. · Food Chemistry · 2021
  11. Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage TR Sümeyye Alagöz Kabakcı et al. · Journal of the Science of Food and Agriculture · 2021
  12. DOI 10.1111/1541-4337.12772 2021
  13. DOI 10.1016/j.ijfoodmicro.2020.108938 2021
  14. DOI 10.1016/b978-0-12-817380-0.00007-5 2021
  15. DOI 10.3390/coatings11050516 2021
  16. DOI 10.1016/j.idairyj.2021.105086 2021
  17. DOI 10.1111/jfpp.16223 2021
  18. Changes in the quality of kefir fortified with anthocyanin-rich juices during storage TR Sümeyye Alagöz Kabakcı et al. · Food Chemistry · 2020
  19. DOI 10.3390/foods9020219 2020
  20. DOI 10.1146/annurev-food-032519-051729 2020
  21. DOI 10.1016/j.saa.2019.117495 2020
  22. DOI 10.1007/s12649-020-01082-6 2020
  23. DOI 10.3390/antiox9100916 2020
  24. DOI 10.1016/j.postharvbio.2020.111291 2020
  25. The false positive effect of residue of sulphur sources on dithiocarbamate analysis based on CS2 measurement TR Sinan Arslan et al. · Food Additives & Contaminants: Part A · 2019
Where does this list come from?

Extracted from the reference lists in Crossref’s public March 2026 data file; 20.3% 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.

Field ranking

Position in the main-field, side-field and keyword cohorts by YÖKSİS article score; each card opens that ranking.

YÖKSİS ?
Keyword rankings 2

Works 18

YÖKSİS and OpenAlex records: index distribution, journals published in, a filterable article list and the other output types.

Indexes and citation percentiles

?
TR Index 0 articles
OpenAlex citation percentile
Top 1%0
Top 10%1
Avg · n 18 %69.3
Other counts

Scopus (SJR)

  • YÖKSİS rows 18

WoS (JCR)

  • YÖKSİS rows 18

Articles

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

18articles

Journals with publications

10 journals

Narrow down

Scopus (SJR)
Q115 Q22 Q31 Q40
WoS (JCR)
Q111 Q25 Q31 Q41
TR Index
0articles

Article list

  1. 2026 Colour of reconstituted pomegranate–orange juice blends: impact of amino acid copigmentation Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.70978 YÖKSİS SJR Q1 JCR Q1 OpenAlex 72.1%
  2. 2026 Investigating the Effect of Amino Acid Addition on the Colour Values of Black Mulberry (Morus nigra L.) and Orange Juice (Citrus sinensis L. Osbeck) Blend Food Biophysics DOI 10.1007/s11483-026-10171-3 YÖKSİS SJR Q2 JCR Q2 OpenAlex 50.8%
  3. 2025 Techno-functional and antioxidant properties of chickpea proteins interacted with green tea phenolics–exploring benefits for gel and emulsion-based vegan foods International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2025.148366 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.0%
  4. 2025 Soil-driven terroir: Impacts on Vitis vinifera L. Karasakiz wine quality and phenolic composition Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2025.107444 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 96.5%
  5. 2025 Enhancement of colour density and anthocyanin stability in pomegranate juice against 5-hydroxymethylfurfural at different concentrations by amino acid copigmentation during storage Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2024.106933 YÖKSİS SJR Q1 JCR Q1 OpenAlex 78.6%
  6. 2025 Use of tannase, paraoxonase-1 and cysteine protease as means to enhance copigmentation but reduce astringency in pomegranate juice Food Chemistry DOI 10.1016/j.foodchem.2025.144611 YÖKSİS SJR Q1 JCR Q1 OpenAlex 73.1%
  7. 2025 An efficient method for maintaining clarity and forming tight and low amount of sediment in pomegranate juice during storage: Enzymatic hydrolysis with “tannase + lactonase + papain” Food Chemistry DOI 10.1016/j.foodchem.2025.143941 YÖKSİS SJR Q1 JCR Q1 OpenAlex 4.5%
  8. 2025 Increase in Color Stability through Amino Acid Copigmentation in Pomegranate Juice during Storage ACS Food Science & Technology DOI 10.1021/acsfoodscitech.5c00493 YÖKSİS SJR Q2 JCR Q3 OpenAlex 67.8%
  9. 2025 Enzimatically induced copigmentation in pomegranate juice concentrate during storage Applied Food Research DOI 10.1016/j.afres.2025.101449 YÖKSİS SJR Q1 JCR Q2 OpenAlex 67.5%
  10. 2024 Determination of phenolics and proteins causing sediment formation in pomegranate juice using “Tannase+Lactonase” and “Protease” Food and Bioproducts Processing DOI 10.1016/j.fbp.2024.09.022 YÖKSİS SJR Q1 JCR Q2 OpenAlex 70.4%
  11. 2024 A new enzymatic clarification method for pomegranate juice: Removal of defects and improvement of quality by tannase, lactonase and papain Food and Bioproducts Processing DOI 10.1016/j.fbp.2024.08.006 YÖKSİS SJR Q1 JCR Q2 OpenAlex 77.1%
  12. 2023 Increase in colour stability of pomegranate juice against 5‐hydroxymethylfurfural (HMF) through copigmentation with phenolic acids Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.12866 YÖKSİS SJR Q1 JCR Q1 OpenAlex 78.3%
  13. 2022 Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend Food Chemistry DOI 10.1016/j.foodchem.2021.131061 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.2%
  14. 2021 Effects of pasteurization and storage on turbidity and copigmentation in pomegranate juices clarified with various hydrocolloid combinations Food Chemistry DOI 10.1016/j.foodchem.2021.129803 YÖKSİS SJR Q1 JCR Q1 OpenAlex 72.2%
  15. 2019 Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries Food Chemistry DOI 10.1016/j.foodchem.2018.12.089 YÖKSİS SJR Q1 JCR Q1 OpenAlex 63.4%
  16. 2019 Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation International Journal of Food Science and Technology DOI 10.1111/ijfs.14409 YÖKSİS SJR Q1 JCR Q2 OpenAlex 65.6%
  17. 2018 Amino acid profile and content of dried apricots containing SO2 at different concentrations during storage Quality Assurance and Safety of Crops Foods DOI 10.3920/QAS2018.1284 YÖKSİS SJR Q3 JCR Q4 OpenAlex 69.5%
  18. 2018 Effect of SO2 on sugars, indicators of Maillard reaction, and browning in dried apricots during storage Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.9033 YÖKSİS SJR Q1 JCR Q1 OpenAlex 64.2%

Projects 5

  1. 2018 Nar ve portakaldan oluşan karışık meyve suyuna eklenen amino asitlerin antosiyaninlerin ısıl stabilitesi üzerine etkisi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2018-12-11 – 2020-02-11
  2. 2020 Kayısıların Kükürtlenmesinde Kullanılacak Kükürtleme Odasının Tasarımı ve Kükürtleme Parametrelerinin Belirlenmesi -Tübitak 1505 · Tamamlandı 2020-03-01 – 2022-06-17
  3. 2019 Nar Sularında Bulanıklık, Tortu Oluşumu, Burukluk ve Renk Stabilitesi Üzerine Tannaz, Laktonaz ve Proteaz Aktivitesinin Etkisi -Tübitak 1001 · Tamamlandı 2019-11-01 – 2022-06-24
  4. 2015 Vişne nektarlarının renginin ve renk stabilitesinin kopigmentasyon etkisi ile arttırılması ve depolama boyunca meydana gelen değişiklikler -Tübitak 1001 · Tamamlandı 2015-03-01 – 2017-03-11
  5. 2014 Kayısıların güneşte kurutulması ve farklı sıcaklıklarda depolanması süreçlerinde meydana gelen esmerleşme üzerine SO2 konsantrasyonu polifenol oksidaz aktivitesi ve kayısı bileşenlerinin etkisi -Tübitak 1001 · Tamamlandı 2014-03-01 – 2016-02-02

Books 1

  1. 2026 In book: Food Toxicology and Safety Food Manufacturing Related Effects Crc Press Taylor & Francis Group ISBN 9781032687872 Kitap Bölümü · Bilimsel Kitap

Proceedings 13 See all (13) →

  1. 2020 Aminoasitlerle zenginleştirilmiş nar suyu konsantrelerinin antosiyanin stabilitesi 13. Türkiye Gıda Kongresi
  2. 2017 Use of hydrogen peroxide to remove sulfur dioxide from oversulfitted dried apricots 19th International Conference on Food Processing Technology
  3. 2017 Thermal stabilities of lycopene and β-Carotene in pink grapefruit juice and tomato pulp 19th International Conference on Food Processing Technology
  4. 2016 Effects of organic acids, sugars and amino acids on browning of dried apricots containing SO2 at different concentrations during storage. 30th EFFoST International Conference, Targeted Technology for Sustainable Food Systems
  5. 2018 Effect of Various Amino Acids and pHs on the Thermal Stability of Anthocyanins in Strawberry Juice 3rd INTERNATİONAL CONGRESS ON FOOD TECHNOLOGY

← Back to academicians

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
15
With an akaturk profile
11
Turkish institutions
3
Co-authored works
%94

Academic co-authors 11

  1. MELTEM TÜRKYILMAZ Profesör · Ankara Üniversitesi 16
  2. MEHMET ÖZKAN Profesör · Ankara Üniversitesi 15
  3. AHMET YEMENİCİOĞLU Profesör · İzmir Yüksek Teknoloji Enstitüsü 1
  4. AYŞEGÜL KIRCA TOKLUCU Profesör · Çanakkale Onsekiz Mart Üniversitesi 1
  5. ELİF ÇAVDAROĞLU Araştırma Görevlisi · İzmir Yüksek Teknoloji Enstitüsü 1
  6. HASAN UZKUÇ Araştırma Görevlisi · Çanakkale Onsekiz Mart Üniversitesi 1
  7. MERVE AKPINAR UZUN Araştırma Görevlisi · Ankara Üniversitesi 1
  8. MİRAY BÜYÜK ÇEREZCİ Araştırma Görevlisi · İzmir Yüksek Teknoloji Enstitüsü 1
  9. NESRİN MERVE ÇELEBİ UZKUÇ Doktor Öğretim Üyesi · Çanakkale Onsekiz Mart Üniversitesi 1
  10. PELİN BARIŞ KAVUR Araştırma Görevlisi · İzmir Yüksek Teknoloji Enstitüsü 1
Show all (11)
  1. YASEMİN KAVDIR Profesör · Çanakkale Onsekiz Mart Üniversitesi 1

National collaboration 3 institutions

  1. Ankara Üniversitesi 16 works · 3 academics
  2. Çanakkale Onsekiz Mart Üniversitesi 1 works · 4 academics
  3. İzmir Yüksek Teknoloji Enstitüsü 1 works · 4 academics

Other co-authors (incl. international) 4

Rümeysa Betül Arı Çiftci 2Damla Öykü ŞahinGamze ÇakıtlıHandenur Ünal

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.