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akaturk Academic measurement
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Academician

AHMET KAYA

Profesör

Gaziantep Üniversitesi

Research topics OpenAlex
Articles 32 YÖKSİS 32 · OpenAlex 0 Total citations 1,191 h-index 17 · OpenAlex Q1 articles 13 Scopus · WoS Q1 6 Co-authors 27 3 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 27 + YÖKSİS · co-author record: 4
h-index 17 Percentile in Türkiye: 96 #47 of 1,111 at their university by h-index
i10-index
20
Total citations
1,191
Top 3.8% in Türkiye
Per article
38.4
FWCI
1.62
1.00 = world average
World top 1%
0
World top 10%
5

Most cited articles

  1. Thermal textural and cooking properties of spaghetti enriched with resistant starch 2007 world top 10% 219 citations
  2. Influence of fat replacers on chemical composition proteolysis texture profiles meltability and sensory properties of low fat Kashar cheese 2008 world top 10% 121 citations
  3. Microwave drying effects on properties of whey protein isolate edible films 2000 100 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. 4 articles (25 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: 21.

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
12
Turkish institutions
3
Co-authored works
%94

Academic co-authors 12

  1. MEHMET DURDU ÖNER Profesör · Alanya Üniversitesi 6
  2. SEVİM KAYA Profesör · Gaziantep Üniversitesi same university 5
  3. DİLEK BÜYÜKBEŞE YAYLA Doktor Öğretim Üyesi · Gaziantep Üniversitesi same university 4
  4. GÜLTEN ŞEKEROĞLU Doktor Öğretim Üyesi · Gaziantep Üniversitesi same university 4
  5. MUSTAFA BAYRAM Profesör · Gaziantep Üniversitesi same university 4
  6. AYLİN ALTAN METE Profesör · Mersin Üniversitesi 2
  7. EMİNE ELÇİN EMRE Profesör · Gaziantep Üniversitesi same university 2
  8. FAHRETTİN GÖĞÜŞ Profesör · Gaziantep Üniversitesi same university 2
  9. MEDENİ MASKAN Profesör · Gaziantep Üniversitesi same university 2
  10. OYA ÖZKANLI Doçent · Gaziantep Üniversitesi same university 2
Show all (12)
  1. HATİCE PEKMEZ Doçent · Gaziantep Üniversitesi same university 1
  2. OYA BERKAY KARACA Profesör · Çukurova Üniversitesi 1

National collaboration 3 institutions

Within own university19 joint works · Gaziantep Üniversitesi

  1. Alanya Üniversitesi 6 works · 1 academics
  2. Mersin Üniversitesi 2 works · 1 academics
  3. Çukurova Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 15

Sozer Nesli 5Sibel Kus 2ŞENOL İBANOĞLU 2ALİ RIZA TEKİNDALGIC ALI COSKUNDalgıç ACDerick RousseauHayaloglu Ali AKADİR BÜLENT BELİBAĞLIKo SanghoonSahan NuraySundaram GunasekaranT KahyaogluYasar Kurbannazlı feray kılıç

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 1 articles
OpenAlex citation percentile
Top 1%0
Top 10%5
Avg · n 27 %72.2
Other counts

Scopus (SJR)

  • YÖKSİS rows 26

WoS (JCR)

  • YÖKSİS rows 26

Articles

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

32articles

Journals with publications

21 journals

Narrow down

Scopus (SJR)
Q113 Q211 Q31 Q41
WoS (JCR)
Q16 Q29 Q38 Q43
TR Index
1articles

Article list

  1. 2025 Influence of particle size on the color, rheological, and textural properties of sesame paste Quality Assurance and Safety of Crops & Foods DOI 10.15586/qas.v17i3.1551 YÖKSİS SJR Q2 JCR Q2 OpenAlex 89.4%
  2. 2025 Impact of Formulation on the Rheological, Textural, and Sensory Properties of Pistachio Spread Foods DOI 10.3390/foods14234002 YÖKSİS SJR Q1 JCR Q1 OpenAlex 79.6%
  3. 2021 Effects of shear and cooling rates on the crystallization behavior of cocoa butter Harran Tarım ve Gıda Bilimleri Dergisi DOI 10.29050/harranziraat.843455 YÖKSİS OpenAlex 49.3%
  4. 2020 Farklı Oranlarda Gam, Protein ve Emülgatör Kullanımı ve Jelatinizasyonun Pirinç Makarnası Kalitesine Etkisi Akademik Gıda DOI 10.24323/akademik-gida.730113 YÖKSİS TR Index SJR Q4 OpenAlex 56.3%
  5. 2018 Composition and shear crystallization of milkfat fractions extracted with supercritical carbon dioxide International Journal of Food Properties DOI 10.1080/10942912.2017.1396476 YÖKSİS SJR Q2 JCR Q3 OpenAlex 83.6%
  6. 2018 Composition and thermal characterization of walnut oil Ejons International Journal On Mathematic, Engineering Natural Sciences DOI https://www.ejons.co.uk/Makaleler/200326524_%c4%b0lk%20sayfa%206-8.pdf YÖKSİS
  7. 2014 Supercritical Carbon Dioxide Fractionation of Anhydrous Milk Fat Journal of the American Oil Chemists' Society DOI 10.1007/s11746-013-2359-0 YÖKSİS SJR Q1 JCR Q2 OpenAlex 72.8%
  8. 2011 Viscosity and Color Change During In Situ Solidification of Grape Pekmez Food and Bioprocess Technology DOI 10.1007/s11947-008-0169-4 YÖKSİS SJR Q1 JCR Q1 OpenAlex 90.0%
  9. 2008 The Effect of Cooking Water Composition on Textural and Cooking Properties of Spaghetti International Journal of Food Properties DOI 10.1080/10942910701409260 YÖKSİS SJR Q2 JCR Q2 OpenAlex 16.4%
  10. 2008 Influence of fat replacers on chemical composition proteolysis texture profiles meltability and sensory properties of low fat Kashar cheese Journal of Dairy Research DOI 10.1017/S0022029907002786 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 94.2%
  11. 2008 THE EFFECT OF RESISTANT STARCH ADDITION ON VISCOELASTIC PROPERTIES OF COOKED SPAGHETTI JOURNAL OF TEXTURE STUDIES DOI 10.1111/j.1745-4603.2007.00126.x YÖKSİS SJR Q2 JCR Q2 OpenAlex 76.1%
  12. 2007 Thermal textural and cooking properties of spaghetti enriched with resistant starch International Journal of Food Engineering DOI 10.1016/j.jfoodeng.2006.11.026 YÖKSİS SJR Q2 JCR Q4 OpenAlex top 10% OpenAlex 93.5%
  13. 2007 Storage stability of butter oils produced from sheep s non pasteurized and pasteurized milk Food Chemistry DOI 10.1016/j.foodchem.2005.10.052 YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.6%
  14. 2005 Rheological Behaviour and Time Dependent Characterisation of Gilaboru Juice Viburnum opulus L Food Science and Technology International DOI 10.1177/1082013205052763 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.5%
  15. 2005 RHEOLOGICAL BEHAVIOR AND TIME DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENT JOURNAL OF TEXTURE STUDIES DOI 10.1111/j.1745-4603.2005.00016.x YÖKSİS SJR Q2 JCR Q3 OpenAlex 79.1%
  16. 2005 Effects of Fat Reduction and Curd Dipping Temperature on Viscoelasticity Texture and Appearance of Gaziantep Cheese Food Science and Technology International DOI 10.1177/1082013205055002 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.2%
  17. 2005 Rheological behaviour of sour pomegranate juice concentrates Punica granatum L International Journal of Food Science and Technology DOI 10.1111/j.1365-2621.2004.00897.x YÖKSİS SJR Q1 JCR Q2 OpenAlex 82.5%
  18. 2004 Changes in properties of soaking water during production of soy bulgur Journal of Food Engineering DOI 10.1016/S0260-8774(03)00094-3 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.1%
  19. 2004 Influence of soaking on the dimensions and colour of soybean for bulgur production Journal of Food Engineering DOI 10.1016/S0260-8774(03)00137-7 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 92.4%
  20. 2004 WATER ABSORPTION LEACHING and COLOR CHANGES DURING the SOAKING FOR PRODUCTION of SOY BULGUR Journal of Food Process Engineering DOI 10.1111/j.1745-4530.2004.tb00626.x YÖKSİS SJR Q2 JCR Q3 OpenAlex 72.4%

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