Academician
SUZAN TİREKİ
Doktor Öğretim Üyesi
Özyeğin Üniversitesi Uygulamalı Bilimler Fakültesi Gastronomi Ve Mutfak Sanatları Bölümü
Research topics OpenAlex
- Meat and Animal Product Quality5
- Microencapsulation and Drying Processes3
- Sensory Analysis and Statistical Methods3
- Biochemical Analysis and Sensing Techniques3
- Food Drying and Modeling2
- Food Quality and Safety Studies2
- Medicinal Plants and Bioactive Compounds1
- GABA and Rice Research1
- Botanical Research and Applications1
- Proteins in Food Systems1
- Consumer Attitudes and Food Labeling1
- Food composition and properties1
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords
YÖKSİS
Citation impact
OpenAlex YÖKSİS articles matched in OpenAlex: 17 + YÖKSİS · co-author record: 3
h-index
7
Percentile in Türkiye: 73
#69 of 273 at their university by h-index
- i10-index
- 5
- Total citations
- 223 Top 24% in Türkiye
- Per article
- 11.2
- FWCI
- 1.70 1.00 = world average
- World top 1%
- 0
- World top 10%
- 3
Most cited articles
- A review on packed non-alcoholic beverages: Ingredients, production, trends and future opportunities for functional product development
- Correlation between physical and sensorial properties of gummy confections with different formulations during storage
- Production of bread crumbs by infrared-assisted microwave drying
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. 3 articles (2 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.
Field ranking
YÖKSİS ?-
Main field Mühendislik Temel AlanıPoints rank #7,033/ 24,860 top 28.3% At university #32/ 75Score 14.7 journal 14.2 · OA add 0.5
- Article rank7,583/24,860
- Scopus rank6,922/24,860
- WoS rank7,155/24,860
- YÖKSİS21
- Scopus15
- WoS14
-
Side field Gıda Bilimleri ve MühendisliğiPoints rank #577/ 1,403 top 41.1% At university #1/ 3Score 14.7 journal 14.2 · OA add 0.5
- Article rank641/1,403
- Scopus rank571/1,403
- WoS rank583/1,403
- YÖKSİS21
- Scopus15
- WoS14
Keyword rankings 3
-
Kw. Gıda TeknolojileriPoints rank #280/ 609 top 46.0% At university #1/ 2Score 14.7 journal 14.2 · OA add 0.5
-
Kw. Gıda ve Beslenme BilimiPoints rank #57/ 141 top 40.4% At university #1/ 1Score 14.7 journal 14.2 · OA add 0.5
-
Kw. Temel İşlemlerPoints rank #76/ 144 top 52.8% At university #1/ 1Score 14.7 journal 14.2 · OA add 0.5
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
- 35
- With an akaturk profile
- 14
- Turkish institutions
- 8
- Co-authored works
- %57
Academic co-authors 14
- AYŞE ASLI BARLA DEMİRKOZ Profesör · İstanbul Okan Üniversitesi 6
- ABDULSELAM ERTAŞ Profesör · Dicle Üniversitesi 4
- MUSTAFA ABDULLAH YILMAZ Profesör · Dicle Üniversitesi 4
- SERVET GÜLÜM ŞÜMNÜ Profesör · Orta Doğu Teknik Üniversitesi 4
- İSMAİL YENER Profesör · Dicle Üniversitesi 4
- GÜLEYFE BEYZA YILDIRIM Doktor Öğretim Üyesi · İstanbul Okan Üniversitesi 3
- MEHMET AKDENİZ Araştırma Görevlisi · Mersin Üniversitesi 3
- SERKAN YİĞİTKAN Doçent · Dicle Üniversitesi 3
- ÇAĞLAYAN GÜRER Doçent · İstanbul Üniversitesi 3
- SERPİL ŞAHİN Profesör · Orta Doğu Teknik Üniversitesi 2
Show all (14)
- CANSEL ÇAKIR Öğretim Görevlisi (ders Vermekle Görevli) · Ankara Medipol Üniversitesi 1
- MEHMET ÖZTÜRK Profesör · Muğla Sıtkı Koçman Üniversitesi 1
- ÖMER SAİD TOKER Profesör · Yıldız Teknik Üniversitesi 1
- İNCİ KURT CELEP Doktor Öğretim Üyesi · İstanbul Okan Üniversitesi 1
National collaboration 8 institutions
- İstanbul Okan Üniversitesi 6 works · 3 academics
- Dicle Üniversitesi 4 works · 4 academics
- Orta Doğu Teknik Üniversitesi 4 works · 2 academics
- Mersin Üniversitesi 3 works · 1 academics
- İstanbul Üniversitesi 3 works · 1 academics
- Ankara Medipol Üniversitesi 1 works · 1 academics
- Muğla Sıtkı Koçman Üniversitesi 1 works · 1 academics
- Yıldız Teknik Üniversitesi 1 works · 1 academics
Other co-authors (incl. international) 21
ALİ ESİN 2BÜŞRA UMUT OYMAN ŞAHİNKAYA 2Hazal Dağıstan 2Aida PirniaAtefeh KarimidastjerdBatu DokuyucuDilaycan ÇamDoğan Emre ErdemEbru SarıkayaElif GünayEsra AkdenizEsra Nur BulcaGülbahar CoşkunMEHMET AKDENİZMehmet ÇekirgeMelike BalkayaNESRİN İNCEÖRENNuray DoğanSinem DemirZeynep MutluÇAĞLAYAN ÜNSAL GÜRER
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
?Top 1%0
Top 10%2
Avg · n 17
%60.6
Other counts
Scopus (SJR)
- YÖKSİS rows 15
WoS (JCR)
- YÖKSİS rows 14
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Journals with publications
16 journals
- ISSN 2792-0763 2
- European Food Research and Technology 2
- Food Science and Technology International 2
- Journal of Food Science and Technology 2
- Physics of Fluids 2
- ISSN 2564-6605 1
- ISSN 2637-7659 1
- ISSN 2690-487X 1
- ISSN 2822-2296 1
- American Journal of Food Technology (discontinued) 1
- Food Biophysics 1
- Food Bioscience 1
- Food Reviews International 1
- Journal of Culinary Science and Technology 1
- Journal of Food Measurement and Characterization 1
- Trends in Food Science and Technology 1
Narrow down
Article list
- 2026 Antioxidant activity, enzyme inhibitory potential, and molecular docking analysis of jujube (Ziziphus jujuba Mill.) and hawthorn (Crataegus pontica L.) extracts and vinegars: a comparative, multi-assay approach YÖKSİS SJR Q1 JCR Q1
- 2026 Quince and persimmon vinegars as functional foods: phenolic characterization and bioactivity assessment YÖKSİS SJR Q1 JCR Q2
- 2026 Unveiling the potential of oleaster (Elaeagnus angustifolia L.) in coconut milk kefir fermentation: volatile compounds, physicochemical and sensory characterization YÖKSİS SJR Q2 JCR Q2
- 2026 Thiamine (vitamin B1) levels and sensory properties of cooked rice: Exploring varietal differences YÖKSİS SJR Q2 JCR Q3 OpenAlex 39.3%
- 2026 Physicochemical properties, volatile compounds and basic spherification of hibiscus (Hibiscus sabdariffa L.) kombucha beverage YÖKSİS SJR Q2 JCR Q3 OpenAlex 38.0%
- 2025 Basic spherification as a gelation application in the kitchen: Diffusion coefficient estimation and appearance quality of beverage pearls YÖKSİS SJR Q1 JCR Q1 OpenAlex 70.0%
- 2025 Comparative evaluation of antioxidant and enzyme inhibition activities of Pomegranate Vinegars and extracts YÖKSİS OpenAlex 70.1%
- 2025 From Phenolics to Function: Anti-Diabetic Potentials of Hawthorn, Pomegranate, and Jujube Vinegars YÖKSİS OpenAlex 18.1%
- 2024 Influence of various corn syrup types on the quality and sensory properties of gelatin-based jelly confectionery YÖKSİS SJR Q2 JCR Q2 OpenAlex 83.2%
- 2024 A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.8%
- 2024 A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye YÖKSİS SJR Q2 JCR Q2 OpenAlex 6.7%
- 2024 Influence of Water Properties on the Physicochemical and Sensorial Parameters of Water Kefir YÖKSİS SJR Q3 JCR Q4 OpenAlex 79.3%
- 2023 Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.5%
- 2023 Effective diffusivity determination of date (Phoenix dactylifera L.) leather in infrared drying: Effect of cooking time YÖKSİS TR Index OpenAlex 4.3%
- 2022 Physicochemical and Sensory Parameters of Vegan Water Kefir Beverages Fermented with Different Fruits YÖKSİS OpenAlex 73.3%
- 2021 A review on packed non-alcoholic beverages: Ingredients, production, trends and future opportunities for functional product development YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 98.4%
- 2021 Correlation between physical and sensorial properties of gummy confections with different formulations during storage YÖKSİS SJR Q2 JCR Q3 OpenAlex 88.9%
- 2021 Herbal nootropics: Crocus Sativus, Ginkgo Biloba and Melissa Officinalis YÖKSİS OpenAlex 61.4%
- 2021 Ashwaganda, Rhodiola rosea and Maca as Adaptogens YÖKSİS OpenAlex 39.4%
- 2006 Production of bread crumbs by infrared-assisted microwave drying YÖKSİS SJR Q1 JCR Q2 OpenAlex 78.4%