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akaturk Academic measurement
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Academician

SELEN SALLAN

Doçent

Bandırma Onyedi Eylül Üniversitesi Bandırma Meslek Yüksekokulu Gıda İşleme Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 16 YÖKSİS 16 · OpenAlex 0 Total citations 172 h-index 7 · OpenAlex Q1 articles 9 Scopus · WoS Q1 6 Best field rank #8,512 / 24,860 Main field · top 34.2% Co-authors 18 5 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 11 + YÖKSİS · co-author record: 1
h-index 7 Percentile in Türkiye: 68 #93 of 569 at their university by h-index
i10-index
6
Total citations
172
Top 28% in Türkiye
Per article
14.3
FWCI
2.43
1.00 = world average
World top 1%
0
World top 10%
5

Most cited articles

  1. A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages 2023 world top 10% 39 citations
  2. The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage 2022 world top 10% 34 citations
  3. Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk) 2022 world top 10% 26 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 (9 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. h-index on the OpenAlex author profile: 8.

Field ranking

YÖKSİS ?
Keyword rankings 1

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
18
With an akaturk profile
10
Turkish institutions
5
Co-authored works
%94

Academic co-authors 10

  1. MÜKERREM KAYA Profesör · Atatürk Üniversitesi 11
  2. GÜZİN KABAN Profesör · Atatürk Üniversitesi 10
  3. ZEYNEP FEYZA YILMAZ ORAL Doçent · Atatürk Üniversitesi 6
  4. MUSTAFA FATİH ERTUGAY Profesör · Erzincan Binali Yıldırım Üniversitesi 3
  5. BİLGE SAYIN Doçent · Ardahan Üniversitesi 1
  6. BİLGE ULUTAŞ Öğretim Görevlisi (uygulamalı Birim) · Artvin Çoruh Üniversitesi 1
  7. KÜBRA ÇİNAR TOPÇU Doktor Öğretim Üyesi · Bayburt Üniversitesi 1
  8. MURAT ÇELİK Profesör · Atatürk Üniversitesi 1
  9. MUSTAFA ŞENGÜL Profesör · Atatürk Üniversitesi 1
  10. ŞEYMA ŞİŞİK OĞRAŞ Doçent · Atatürk Üniversitesi 1

National collaboration 5 institutions

  1. Atatürk Üniversitesi 13 works · 6 academics
  2. Erzincan Binali Yıldırım Üniversitesi 3 works · 1 academics
  3. Ardahan Üniversitesi 1 works · 1 academics
  4. Artvin Çoruh Üniversitesi 1 works · 1 academics
  5. Bayburt Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 8

MEHMET BAŞLAR 2Yağmur Akyol 2ASENA KARAYİĞİTBEGÜM AKANSELHalenur Fencioğlu ÇakırKübra ÖztürkMUHAMMED FURKAN KIZILKAYAZERRİN POLAT

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 2 articles
OpenAlex citation percentile
Top 1%0
Top 10%5
Avg · n 11 %81.9
Other counts

Scopus (SJR)

  • YÖKSİS rows 10

WoS (JCR)

  • YÖKSİS rows 10

Articles

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

16articles

Journals with publications

11 journals

Narrow down

Scopus (SJR)
Q19 Q20 Q31 Q40
WoS (JCR)
Q16 Q23 Q31 Q40
TR Index
2articles

Article list

  1. 2025 Evaluating the Role of Autochthonous Lactic Acid Bacteria and Ripening Conditions on Nitrosamine Inhibition in Sucuk Over Storage Time Food Science and Nutrition DOI 10.1002/fsn3.70851 YÖKSİS SJR Q1 JCR Q2 OpenAlex 59.8%
  2. 2025 Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk FOODS DOI 10.3390/foods14234055 YÖKSİS SJR Q1 JCR Q1 OpenAlex 81.2%
  3. 2023 Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage Foods DOI 10.3390/foods12071545 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 90.1%
  4. 2023 Volatile nitrosamines in a dry fermented sausage "sucuk": Occurrence and effect of cooking on their formation Journal of Food Composition and Analysis DOI 10.1016/j.jfca.2023.105284 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.5%
  5. 2023 Influence of sheep tail fat and autochthonous starter culture on the formation of volatile nitrosamines in sucuk Kafkas University Veteriner Fakultesi Dergisi DOI 10.9775/kvfd.2022.28904 YÖKSİS TR Index SJR Q3 JCR Q3 OpenAlex top 10% OpenAlex 97.3%
  6. 2023 A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages Foods DOI 10.3390/foods12040702 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 94.2%
  7. 2023 Evaluation of Quality Characteristics of Commercial Fermented Sausages (Sucuk and Heat-Treated Sucuk) Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v11i10.1855-1861.6211 YÖKSİS TR Index OpenAlex 67.9%
  8. 2022 Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk) International Journal of Food Science and Technology DOI 10.1111/ijfs.15770 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 92.1%
  9. 2022 The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, aw and residual nitrite Journal of Food Science and Technology-Mysore DOI 10.1007/s13197-021-05186-2 YÖKSİS OpenAlex 89.1%
  10. 2022 The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage LWT-FOOD SCIENCE AND TECHNOLOGY DOI 10.1016/j.lwt.2021.112540 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.2%
  11. 2021 Effects of black pepper and sodium ascorbate on volatile compounds of sucuk Gıda Dergisi DOI https://dergipark.org.tr/tr/download/article-file/1897061 YÖKSİS OpenAlex 54.6%
  12. 2020 Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking Meat Science DOI https://www.sciencedirect.com/science/article/pii/S0309174019300397 YÖKSİS SJR Q1 JCR Q1
  13. 2019 Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level Food Chemistry DOI https://www.sciencedirect.com/science/article/pii/S0308814619304959 YÖKSİS SJR Q1 JCR Q1
  14. 2012 Beyşehir - Isparta karayolu kenarında yetiştirilen buğdaylarda kurşun (Pb) ve kadmiyum (Cd) kirlilik düzeylerinin belirlenmesi DÜNYA GIDA YÖKSİS
  15. 2012 The effect of acoustic energy on viscosity and serum seperation of traditional ayran, a Turkish yogurt drink. Gıda Dergisi DOI https://dergipark.org.tr/tr/pub/gida/issue/6937 YÖKSİS
  16. 2011 Meyve ve sebzelerde vaks uygulamaları Gıda Dergisi YÖKSİS

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