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Academician

SEHER ARSLAN

Profesör

Pamukkale Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 27 YÖKSİS 27 · OpenAlex 0 Total citations 332 h-index 8 · OpenAlex Q1 articles 1 Scopus · WoS Q1 1 Best field rank #6,449 / 24,860 Main field · top 25.9% Co-authors 27 3 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 16 + YÖKSİS · co-author record: 3
h-index 8 Percentile in Türkiye: 77 #289 of 1,502 at their university by h-index
i10-index
7
Total citations
332
Top 18% in Türkiye
Per article
17.5
FWCI
1.01
1.00 = world average
World top 1%
0
World top 10%
1

Most cited articles

  1. A review chemical microbiological and nutritional characteristics of kefir 2015 world top 10% 159 citations
  2. Physicochemical functional and sensory properties of yogurts containing persimmon 2016 49 citations
  3. Some properties of stirred yoghurt made with processed grape seed powder carrot juice or a mixture of grape seed powder and carrot juice 2012 25 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. 3 articles (3 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 ?
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
27
With an akaturk profile
8
Turkish institutions
3
Co-authored works
%93

Academic co-authors 8

  1. ALİ TOPCU Profesör · Hacettepe Üniversitesi 4
  2. RAMAZAN GÖKÇE Profesör · Pamukkale Üniversitesi same university 2
  3. AYKUT GÜVENSEN Profesör · Ege Üniversitesi 1
  4. CAN BERK KALAYCI Profesör · Pamukkale Üniversitesi same university 1
  5. NAZİME MERCAN DOĞAN Profesör · Pamukkale Üniversitesi same university 1
  6. NAİME NUR BOZBEYOĞLU KART Öğretim Görevlisi (ders Vermekle Görevli) · Pamukkale Üniversitesi same university 1
  7. OLCAY POLAT Profesör · Pamukkale Üniversitesi same university 1
  8. YAŞAR AKASLAN Profesör · Ondokuz Mayıs Üniversitesi 1

National collaboration 3 institutions

Within own university4 joint works · Pamukkale Üniversitesi

  1. Hacettepe Üniversitesi 4 works · 1 academics
  2. Ege Üniversitesi 1 works · 1 academics
  3. Ondokuz Mayıs Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 19

İLBİLGE SALDAMLI 4HANDE PEKER 3SELEN KADAĞAN 3GÜLDEN KÖKSAL 2CANSU TUNADUYGU TOPALOĞLUELİF TAŞDELENGamze ErgeneHÜSNÜ YUSUF GÖKALPMEHMET ANIL AKBAYNEBAHAT KIRATLINEBAHAT YILDIRIMSEDA GÖKÇE AKÇOLSELMA BAYRAKÇISELMAN KEFSERAP ÖZELYÜSRA AKKOYUNÜMRAN BARAZİŞULE DEMİR

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 5 articles
OpenAlex citation percentile
Top 1%0
Top 10%1
Avg · n 16 %66.0
Other counts

Scopus (SJR)

  • YÖKSİS rows 19

WoS (JCR)

  • YÖKSİS rows 18

Articles

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

27articles

Journals with publications

14 journals

Narrow down

Scopus (SJR)
Q11 Q212 Q32 Q44
WoS (JCR)
Q11 Q24 Q36 Q47
TR Index
5articles

Article list

  1. 2025 Identification of lactic acid bacteria in bee bread and bee pollen samples collected from different regions of Türkiye and comparison of their probiotic properties Italian Journal of Food Science DOI 10.15586/ijfs.v37i3.3027 YÖKSİS SJR Q2 JCR Q2 OpenAlex 88.4%
  2. 2025 Zerde (yellow rice pudding) prepared using different spices: Biological activity, physical properties, textural properties and aroma profile Pamukkale University Journal of Engineering Sciences DOI 10.5505/pajes.2025.15829 YÖKSİS TR Index JCR Q4 OpenAlex 16.3%
  3. 2024 Enhancement of kefir functionality by adding black elderberry and evaluation of its quality during storage Food Science & Nutrition DOI 10.1002/fsn3.4481 YÖKSİS SJR Q1 JCR Q2 OpenAlex 84.7%
  4. 2023 The effects of select stabilizers addition on physicochemical, textural, microstructural and sensory properties of ice cream Journal of Food Measurement and Characterization DOI 10.1007/s11694-022-01621-w YÖKSİS SJR Q2 JCR Q2 OpenAlex 51.7%
  5. 2022 Farklı hidrokolloid kombinasyonları ve depolama süresinin sütlaç örneklerinin bazı özellikleri üzerine etkileri Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi DOI 10.5505/pajes.2022.38328 YÖKSİS TR Index JCR Q4
  6. 2021 EFFECTS OF HYDROCOLLOID COMBINATIONS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF KAZANDIBI Latin American Applied Research - An international journal DOI 10.52292/j.laar.2021.351 YÖKSİS SJR Q4 JCR Q4 OpenAlex 57.5%
  7. 2021 Classification of raw cow milk using information fusion framework Journal of Food Measurement and Characterization DOI 10.1007/s11694-021-01076-5 YÖKSİS SJR Q2 JCR Q3 OpenAlex 46.3%
  8. 2021 The effects of different dietary fiber use on the properties of kefir produced with cow's and goat's milk Journal of Food Processing and Preservation DOI 10.1111/jfpp.15467 YÖKSİS SJR Q2 JCR Q3 OpenAlex 59.5%
  9. 2021 Effect of Storage and Some Hydrocolloid Blends on Physicochemical, Textural and Sensory Characteristics of Keşkül, a Dairy Dessert Akademik Gıda DOI 10.24323/akademik-gida.1050769 YÖKSİS TR Index SJR Q4 OpenAlex 67.0%
  10. 2020 The impact of quinoa flour on some properties of ayran Food Science Nutrition DOI https://onlinelibrary.wiley.com/doi/10.1002/fsn3.1832 YÖKSİS SJR Q2 JCR Q2
  11. 2019 Bazı Türk Ballarının Bakteriyolojik, Fizikokimyasal ve Melissopalinolojik Analizi Akademik Gıda DOI http://dergipark.org.tr/doi/10.24323/akademik-gida.613557 YÖKSİS TR Index SJR Q4
  12. 2019 Chemical and sensory characteristics of dried cokelek cheeses at different temperatures JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.13985 YÖKSİS SJR Q2 JCR Q3 OpenAlex 75.8%
  13. 2017 Effect of Olive Leaf Extract on the Quality of Low Fat Apricot Yogurt JOURNAL OF FOOD PROCESSING AND PRESERVATION YÖKSİS SJR Q2 JCR Q3
  14. 2016 Physicochemical functional and sensory properties of yogurts containing persimmon Turkish Journal of Agriculture and Forestry DOI 10.3906/tar-1406-150 YÖKSİS OpenAlex 88.9%
  15. 2016 Süt Reçeli Üretim Yöntemleri ve Özellikleri Akademik Gıda YÖKSİS TR Index SJR Q4
  16. 2015 A review chemical microbiological and nutritional characteristics of kefir CyTA - Journal of Food DOI 10.1080/19476337.2014.981588 YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 94.7%
  17. 2015 Unutulmuş Tatlılar Tavukgöğsü ve Zerde Süt Dünyası YÖKSİS
  18. 2014 Use of corn oil in the production of Turkish white cheese Journal of Food Science and Technology-Mysore DOI 10.1007/s13197-012-0752-6 YÖKSİS SJR Q2 JCR Q1 OpenAlex 16.8%
  19. 2013 Effects of addition of locust bean gum on sensory chemical andphysical properties of low fat yoghurt Journal of Food Agriculture & Environment YÖKSİS SJR Q3 JCR Q4
  20. 2012 Some properties of stirred yoghurt made with processed grape seed powder carrot juice or a mixture of grape seed powder and carrot juice Milchwissenschaft- Milk Science International YÖKSİS SJR Q3 JCR Q4 OpenAlex 80.8%

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