- Q1 15 %68.2
- Q2 5 %22.7
- Q3 2 %9.1
- Q4 0 %0.0
Academician
FATİH ORTAKCI
DOÇENT
Research topics OpenAlex
- Probiotics and Fermented Foods19
- Genomics and Phylogenetic Studies7
- Bacteriophages and microbial interactions6
- Microbial Metabolites in Food Biotechnology6
- Gut microbiota and health6
- SARS-CoV-2 and COVID-19 Research5
- Meat and Animal Product Quality3
- Food composition and properties3
- vaccines and immunoinformatics approaches3
- Microbial Inactivation Methods2
- Viral gastroenteritis research and epidemiology2
- Microbial Metabolism and Applications2
Academic summary
YÖKSİS and OpenAlex counted separately.
Articles
27
YÖKSİS27
OpenAlex0
Projects
9
Books
0
Proceedings
19
Citation impact
OpenAlex YÖKSİS articles matched in OpenAlex: 22
h-index
13
Percentile in Türkiye: 92
Without large collaborations: h 12 · 1 papers
#274 of 1,629 at their university by h-index
- i10-index
- 16
- Total citations
- 550 Top 9.7% in Türkiye
- Per article
- 25.0
- FWCI
- 2.93 1.00 = world average
- World top 1%
- 1
- World top 10%
- 7
Most cited articles
- Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion
- Stability of free and encapsulated Lactobacillus acidophilus ATCC 4356 in yogurt and in an artificial human gastric digestion system
- Lactobacillus wasatchensis sp nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese
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 #23,501/ 26,940 top 87.2% At university #462/ 1,201Score 0 journal 0 · OA add 0
- Article rank23,501/26,940
- Scopus rank23,476/26,940
- WoS rank23,475/26,940
- YÖKSİS0
- Scopus0
- WoS0
-
Side field Gıda Bilimleri ve MühendisliğiPoints rank #1,446/ 1,559 top 92.8% At university #12/ 33Score 0 journal 0 · OA add 0
- Article rank1,446/1,559
- Scopus rank1,443/1,559
- WoS rank1,443/1,559
- YÖKSİS0
- Scopus0
- WoS0
-
Kw. Fermantasyon TeknolojileriPoints rank #109/ 116 top 94.0% At university #2/ 3Score 0 journal 0 · OA add 0
- Article rank109/116
- Scopus rank109/116
- WoS rank109/116
- YÖKSİS0
- Scopus0
- WoS0
-
Kw. Gıda BiyoteknolojisiPoints rank #225/ 240 top 93.8% At university #3/ 6Score 0 journal 0 · OA add 0
- Article rank225/240
- Scopus rank224/240
- WoS rank224/240
- YÖKSİS0
- Scopus0
- WoS0
-
Kw. Gıda MikrobiyolojisiPoints rank #278/ 295 top 94.2% At university #4/ 7Score 0 journal 0 · OA add 0
- Article rank278/295
- Scopus rank277/295
- WoS rank277/295
- YÖKSİS0
- Scopus0
- WoS0
Index quartiles
?- Q1 13 %59.1
- Q2 4 %18.2
- Q3 4 %18.2
- Q4 1 %4.5
Top 1%1
Top 10%8
Avg · n 26
%82.8
Other counts
Scopus (SJR)
- YÖKSİS rows 25
WoS (JCR)
- Best Q 21 Q1 13 Q2 3 Q3 4 Q4 1
- YÖKSİS rows 24
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Journals with publications
20 journals
- Journal of Dairy Science 6
- ISSN 1300-9036 2
- Food Bioscience 2
- 0325832 1
- ISSN 2147-3129 1
- ISSN 3023-7327 1
- Biotech Studies 1
- BMC Genomic Data 1
- BMC Genomics 1
- Computational and Structural Biotechnology Journal 1
- Fermentation 1
- Frontiers in Microbiology 1
- Frontiers in Nutrition 1
- International Journal of Biological Macromolecules 1
- International Journal of Systematic and Evolutionary Microbiology 1
- Journal of Biomolecular Structure and Dynamics 1
- Journal of Bioscience and Bioengineering 1
- Journal of Food Safety 1
- Probiotics and Antimicrobial Proteins 1
- Turkish Journal of Agriculture and Forestry 1
Narrow down
Article filter applied. Journal filter: Journal of Dairy Science Clear filter ×
Article list
- 2017 Hot topic: Geographical distribution and strain diversity of Lactobacillus wasatchensis isolated from cheese with unwanted gas formation YÖKSİS SJR Q1 JCR Q1 OpenAlex 73.3%
- 2015 Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter. YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.7%
- 2015 Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose. YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 92.1%
- 2015 Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.8%
- 2012 Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 97.0%
- 2012 Stability of free and encapsulated Lactobacillus acidophilus ATCC 4356 in yogurt and in an artificial human gastric digestion system YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 95.3%