Academician
RAMAZAN ÜLKÜ ÇETİN
Doktor Öğretim Üyesi
Balıkesir Üniversitesi Susurluk Tarım Ve Orman Meslek Yüksekokulu Gıda İşleme Bölümü
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords
YÖKSİS
Citation impact
OpenAlex YÖKSİS articles matched in OpenAlex: 11
h-index
3
Percentile in Türkiye: 42
#521 of 1,032 at their university by h-index
- i10-index
- 0
- Total citations
- 20 Top 61% in Türkiye
- Per article
- 1.8
- FWCI
- 0.42 1.00 = world average
- World top 1%
- 0
- World top 10%
- 0
Most cited articles
- An innovative application developed to determine the blood output of chickens and its impact on the meat quality in poultry slaughtering
- Chemical Properties of Tahini Halva Marketed in The Southern Marmara Region, Turkey and Evaluation of Compliance with Turkish Food Codex
- Meslek Yüksekokulu Öğrencilerinin Temel Gıda Analizlerini Anlama Düzeylerinin Belirlenmesi
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. h-index on the OpenAlex author profile: 3.
Field ranking
YÖKSİS ?-
Main field Mühendislik Temel AlanıPoints rank #12,355/ 24,860 top 49.7% At university #49/ 176Score 6.6 journal 6.6 · OA add 0
- Article rank10,350/24,860
- Scopus rank11,619/24,860
- WoS rank13,081/24,860
- YÖKSİS14
- Scopus7
- WoS5
-
Side field Gıda Bilimleri ve MühendisliğiPoints rank #899/ 1,403 top 64.1% At university #6/ 9Score 6.6 journal 6.6 · OA add 0
- Article rank795/1,403
- Scopus rank858/1,403
- WoS rank936/1,403
- YÖKSİS14
- Scopus7
- WoS5
Keyword rankings 3
-
Kw. Fermantasyon TeknolojileriPoints rank #69/ 104 top 66.3% At university #1/ 2Score 6.6 journal 6.6 · OA add 0
-
Kw. Fonksiyonel GıdalarPoints rank #121/ 184 top 65.8% At university #2/ 4Score 6.6 journal 6.6 · OA add 0
-
Kw. Gıda TeknolojileriPoints rank #415/ 609 top 68.1% At university #3/ 6Score 6.6 journal 6.6 · OA add 0
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
- 8
- Turkish institutions
- 1
- Co-authored works
- %100
Academic co-authors 8
- ZEYNEP KİLCİ Doktor Öğretim Üyesi · Balıkesir Üniversitesi same university 14
- ARZU AKPINAR BAYİZİT Profesör · Bursa Uludağ Üniversitesi 2
- NİSANUR EKTİK SEZEN Doktor Öğretim Üyesi · Balıkesir Üniversitesi same university 2
- ASLAN DENİZ KARAOĞLAN Profesör · Balıkesir Üniversitesi same university 1
- ELİF SAVAŞ Doçent · Balıkesir Üniversitesi same university 1
- HAKAN TAVŞANLI Doçent · Balıkesir Üniversitesi same university 1
- MERVE BEGÜM NARLI Öğretim Görevlisi (ders Vermekle Görevli) · Balıkesir Üniversitesi same university 1
- NİLAY KORKMAZ Öğretim Görevlisi (ders Vermekle Görevli) · Balıkesir Üniversitesi same university 1
National collaboration 1 institutions
Within own university14 joint works · Balıkesir Üniversitesi
- Bursa Uludağ Üniversitesi 2 works · 1 academics
Other co-authors (incl. international) 11
MELİKE CİNİVİZ 4Kıvılcım Ateş 2Kıvılcım Ateş Çakıroğlu 2Doğan KayaDİDEM TUTAKHilal ÇekiçMünevver AdıbelliNihal BARLAKSeda AydoğanSerdar TÜFEKÇİİrem YILMAZ
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%0
Avg · n 11
%48.5
Other counts
Scopus (SJR)
- YÖKSİS rows 7
WoS (JCR)
- YÖKSİS rows 5
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Journals with publications
13 journals
Narrow down
Article list
- 2026 Lactofermentation of Vegetables: Interactive Effects of Kombucha Starter Culture and Salinity on Culturable Microbial Dynamics, Safety-Related Chemistry, and Sensory Quality of White and Purple Cabbage Sauerkraut YÖKSİS SJR Q1 JCR Q3
- 2026 The structure of storage stability in PGI Susurluk ayran depending on processing method: Microbial, metabolic, volatile, and fatty acid responses during storage YÖKSİS OpenAlex 60.5%
- 2026 Designing Stable Plant-Based Emulsions: The Role of Oil Type in Structuring, Oxidative Stability, and Sensory Acceptance of Vegan Mayonnaise YÖKSİS SJR Q2 JCR Q3 OpenAlex 32.9%
- 2026 The Effect of Buckwheat and Oat Based Gluten-Free Coatings on the Quality Characteristics of Crispy Chicken: Determining the Appropriate Formulation for Celiac Patients YÖKSİS SJR Q4
- 2025 Structuring fermented dairy functionality: Technological simulation of artisanal and industrial ayran-buttermilk models for optimized quality and sensory integrity YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.2%
- 2025 Development of Gluten‐Free Crispy Chicken With Vegetable Powder Coating YÖKSİS SJR Q2 JCR Q2 OpenAlex 66.5%
- 2025 Comparison of Quality Characteristics of Bone-In and Boneless Chicken Thighs YÖKSİS TR Index
- 2024 From Traditional to Exceptional: Impact of the Use of Dried Chicken Meat Powder on Sensory and Nutritional Quality of Tarhana YÖKSİS SJR Q2 JCR Q2 OpenAlex 17.2%
- 2023 An innovative application developed to determine the blood output of chickens and its impact on the meat quality in poultry slaughtering YÖKSİS OpenAlex 69.9%
- 2023 Meslek Yüksekokulu Öğrencilerinin Temel Gıda Analizlerini Anlama Düzeylerinin Belirlenmesi YÖKSİS TR Index OpenAlex 66.0%
- 2023 Chemical Properties of Tahini Halva Marketed in The Southern Marmara Region, Turkey and Evaluation of Compliance with Turkish Food Codex YÖKSİS TR Index SJR Q4 OpenAlex 62.9%
- 2022 Determination of Chemical and Microbiological Quality in Commercial Tahini Samples YÖKSİS TR Index OpenAlex 18.6%
- 2022 Determination of Chemical and Microbiological Quality in Commercial Tahini Halva Samples YÖKSİS TR Index OpenAlex 48.7%
- 2022 Determination of Some Physicochemical Properties of Milk Procured from Dairy Farms and Different Milk Collectors in Susurluk Region YÖKSİS OpenAlex 4.8%