Skip to content
akaturk Academic measurement
Sign in Register

Academician

AYBUKE ELİF CEYHUN SEZGİN

PROFESÖR

ANKARA HACI BAYRAM VELİ ÜNİVERSİTESİ TURİZM FAKÜLTESİ GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ

  • Ana Dal Sosyal-Beşeri ve İdari Bilimler Temel Alanı
  • Yan Dal Turizm

A quick look at recorded outputs — details below.

  • Articles 95
  • Projects 0
  • Books 53
  • Proceedings 34
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 9 Q2 1 Q3 2 Q4 2
WoS (JCR) Q1 4 Q2 5 Q3 0 Q4 2
TR Index 32 articles

Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.

Top 1% articles 1
Top 10% articles 7
Avg percentile 50.7%
Top 1% share 1.9%
Top 10% share 13.0%

Articles

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

Index filters

95 publications total

Scopus (SJR)
Q1 9 Q2 1 Q3 2 Q4 2
WoS (JCR)
Q1 4 Q2 5 Q3 0 Q4 2
TR Index
32 articles

Article list

  1. 2026 Sensory Evaluation of Pickles Produced with Geographically Indicated Salts from Türkiye and The Mineral Composition of These Salts International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2026.101529 YÖKSİS SJR Q1 JCR Q2 OpenAlex 37.9%
  2. 2026 From Fruit Waste to Value: Optimizing Plant-based Water Kefir Fermentation for Sustainable Beverage Development Bioresource Technology Reports DOI 10.1016/j.biteb.2026.102755 YÖKSİS SJR Q1 JCR Q1 OpenAlex 30.8%
  3. 2025 Comprehensive characterization of violet, begonia, poppy and zucchini edible flowers used in traditional Turkish Cuisine by FAME, FTIR, and ED-XRF analyses International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2025.101353 YÖKSİS SJR Q1 JCR Q2 OpenAlex 63.0%
  4. 2025 Level of Knowledge and Awareness of Consumers About Food Additives in Türkiye AYDIN GASTRONOMY DOI 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v09i2002 YÖKSİS TR Index OpenAlex 47.5%
  5. 2025 Identifying the Problems of Vegetarian and Vegan Customers and the Factors Affecting Their Business Preferences: The Case of Türkiye Journal of Gastronomy, Hospitality and Travel DOI 10.33083/joghat.2025.482 YÖKSİS TR Index OpenAlex 74.8%
  6. 2025 Airfry ve Kızartma Yöntemleri ile Pişirilen Dana Antrikotun Tekstür ve Duyusal Özelliklerinin Karşılaştırılması (Comparison of Texture and Sensory Properties of Beef Entrecôte Cooked with Airfry and Frying Methods) Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2024.1529 YÖKSİS TR Index OpenAlex 24.2%
  7. 2024 Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2024.101005 YÖKSİS SJR Q1 JCR Q2 OpenAlex 71.7%
  8. 2024 A study on Mamak Ravak Yogurt, A Gastronomic Product International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2024.100993 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.9%
  9. 2024 The Use of The Ancient Amaranth (Amaranthus) Grain in Traditional Turkish Cuisine Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v12i12.2557-2570.7057 YÖKSİS TR Index OpenAlex 56.0%
  10. 2023 Evaluation of Sustainable Nutrition Models Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v11i3.603-616.5726 YÖKSİS TR Index OpenAlex 81.0%
  11. 2023 Gastronomi Öğrencilerinin Yabancı Dile İlişkin Kaygı, Öz Yeterlilik ve Tutumları Arasındaki İlişki Aydın Gastronomy DOI 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v07i1008 YÖKSİS OpenAlex 53.3%
  12. 2022 Çaşır (Ferula orientalis L.) Bitkisi ve Yöresel Mutfaklarda Kullanımı Journal of Interdisciplinary Food Studies DOI 10.5281/zenodo.6783689 YÖKSİS OpenAlex 6.0%
  13. 2022 Kapadokya Bölgesine Gelen Ziyaretçilerin Coğrafi İşaretli Ürünleri Bilme Durumlarının Gastronomik Destinasyon Algısı Üzerindeki Etkisi Aydın Gastronomy DOI 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v06i2008 YÖKSİS TR Index OpenAlex 45.8%
  14. 2022 Traditional Turkish Cuisine Prepared With Legumes Journal of Gastronomy Hospitality and Travel (JOGHAT) DOI 10.33083/joghat.2022.122 YÖKSİS TR Index OpenAlex 43.1%
  15. 2021 Dünyadaki Gastronomi Müzelerinin Tematik Analizi Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2021.783 YÖKSİS TR Index OpenAlex 74.0%
  16. 2021 Gıda Sanayinde Kullanılan Katkı Maddeleri ve Sağlık İlişkileri Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2021.972 YÖKSİS TR Index OpenAlex 39.0%
  17. 2021 Mutfak Şeflerinin Beslenme ve Gıda Güvenliği Bilgi Düzeyinin Belirlenmesi Türk Turizm Araştırmaları Dergisi DOI 10.26677/tr1010.2021.765 YÖKSİS TR Index OpenAlex 59.0%
  18. 2020 Consumers’ knowledge level, attitudes, behaviours and acceptance of GM foods International Journal of Human Sciences DOI 10.14687/jhs.v17i4.6016 YÖKSİS OpenAlex 76.2%
  19. 2019 A New Generation Plant for the Conventional Cuisine: Quinoa (Chenopodium quinoa Willd.) Trends in Food Science Technology DOI 10.1016/j.tifs.2019.02.039 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 98.5%
  20. 2019 Health Benefits of Fermented Foods Critical Reviews in Food Science and Nutrition DOI 10.1080/10408398.2017.1383355 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 1% OpenAlex 99.9%

Back to academicians