- Q1 5 %71.4
- Q2 2 %28.6
- Q3 0 %0.0
- Q4 0 %0.0
Academician
HANDE YENİPAZAR
Araştırma Görevlisi
İstanbul Teknik Üniversitesi Kimya-Metalurji Fakültesi Gıda Mühendisliği Bölümü
Research topics OpenAlex
- Proteins in Food Systems4
- Microencapsulation and Drying Processes3
- Polysaccharides Composition and Applications1
- Curcumin's Biomedical Applications1
- Nanocomposite Films for Food Packaging1
- Meat and Animal Product Quality1
- Food Chemistry and Fat Analysis1
- Biochemical Analysis and Sensing Techniques1
- Biochemical effects in animals1
- Essential Oils and Antimicrobial Activity1
- Sensory Analysis and Statistical Methods1
- Protein Hydrolysis and Bioactive Peptides1
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Academic summary
YÖKSİS and OpenAlex counted separately.
Articles
7
YÖKSİS7
OpenAlex0
Projects
5
Books
0
Proceedings
3
Citation impact
OpenAlex YÖKSİS articles matched in OpenAlex: 7 + YÖKSİS · co-author record: 1
h-index
7
Percentile in Türkiye: 73
#676 of 1,638 at their university by h-index
- i10-index
- 6
- Total citations
- 182 Top 26% in Türkiye
- Per article
- 22.8
- FWCI
- 4.40 1.00 = world average
- World top 1%
- 1
- World top 10%
- 4
Most cited articles
- Recent advances in encapsulation of resveratrol for enhanced delivery
- Encapsulation of chia seed oil with curcumin and investigation of release behaivour antioxidant properties of microcapsules during in vitro digestion studies
- Preparation and characterization of nanoemulsions of curcumin and echium oil
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 (1 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 #11,430/ 24,860 top 46.0% At university #717/ 1,209Score 7.6 journal 6.6 · OA add 1
- Article rank14,528/24,860
- Scopus rank11,912/24,860
- WoS rank11,691/24,860
- YÖKSİS7
- Scopus7
- WoS7
-
Side field Gıda Bilimleri ve MühendisliğiPoints rank #846/ 1,403 top 60.3% At university #26/ 33Score 7.6 journal 6.6 · OA add 1
- Article rank1,055/1,403
- Scopus rank880/1,403
- WoS rank854/1,403
- YÖKSİS7
- Scopus7
- WoS7
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
- 19
- With an akaturk profile
- 6
- Turkish institutions
- 0
- Co-authored works
- %100
Academic co-authors 6
- NEŞE ŞAHİN YEŞİLÇUBUK Profesör · İstanbul Teknik Üniversitesi same university 6
- ASLI CAN KARAÇA Doçent · İstanbul Teknik Üniversitesi same university 1
- CELALE KIRKIN GÖZÜKIRMIZI Doçent · İstanbul Teknik Üniversitesi same university 1
- DİLARA NUR DİKMETAŞ Araştırma Görevlisi · İstanbul Teknik Üniversitesi same university 1
- ESRA ZAYİM Profesör · İstanbul Teknik Üniversitesi same university 1
- ESRA ÇAPANOĞLU GÜVEN Profesör · İstanbul Teknik Üniversitesi same university 1
National collaboration 0 institutions
Within own university7 joint works · İstanbul Teknik Üniversitesi
No joint work with another Turkish university.
Other co-authors (incl. international) 13
AYŞE SAYGÜN 2Aadil BajoubAslı İnalBURCU FIRTINEl Amine AjalGİZEM ÇATALKAYAHATİCE HÜCESTE GİZHamdy ZahranHanaa AbdelmoumenIşılay IşıkRachid NejjariSaid EnnahliWalid Zenasni
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.
Index quartiles
?- Q1 2 %28.6
- Q2 5 %71.4
- Q3 0 %0.0
- Q4 0 %0.0
Top 1%1
Top 10%3
Avg · n 7
%88.1
Other counts
Scopus (SJR)
- YÖKSİS rows 7
WoS (JCR)
- YÖKSİS rows 7
Projects
Research and development projects recorded in YÖKSİS.
Records
-
— Mayonezin oksidatif stabilitesini değerlendirmek için hızlandırılmış raf ömrü testleri ve diğer kalite parametreleriyle ilişkisinin araştırılması
-
— Buzdolabı Koşullarında Depolanan Balık Yağı Şuruplarının Depolama Süresi Boyunca Oksidatif Stabilitesinin Yağ Asidi Kompozisyonunun Ve Duyusal Özelliklerinin İncelenmesi
-
— Farklı Formdaki Balık Yağlarının Depolama Süresi Boyunca Oksidatif Stabilitesinin, Yağ Asidi Kompozisyonunun ve Duyusal Özelliklerinin İncelenmesi
-
— Mısır Lifi ile Bisküvi ve Kek Ürünlerinde Şeker Azaltma
-
— Mısır Proteini İzolasyonu, Karakterizasyonu ve Fonksiyonel Özelliklerinin İncelenmesi