Academician
GÜLSÜME BIÇAKCI
Araştırma Görevlisi
Bolu Abant İzzet Baysal Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords
YÖKSİS
Citation impact
OpenAlex YÖKSİS articles matched in OpenAlex: 4 + YÖKSİS · co-author record: 2
h-index
1
Percentile in Türkiye: 8
#776 of 1,066 at their university by h-index
- i10-index
- 0
- Total citations
- 5 Top 78% in Türkiye
- Per article
- 0.8
- FWCI
- 0.85 1.00 = world average
- World top 1%
- 0
- World top 10%
- 1
Most cited articles
- Etlik Piliç Göğüs Etinin Marine Edilmesinde Bazı Antioksidan İçeren Marinatların Kullanımı
- Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk
- Effects Of Sodium Nitrite, Potassium Sorbate And α-Tocopherol On Residual Nitrite, Formations Of Biogenic Amines And N-Nitrosamines In Turkish Dry Fermented Sausage (Sucuk)
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. 2 articles (0 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: 1.
Field ranking
YÖKSİS ?-
Main field Mühendislik Temel AlanıPoints rank #14,322/ 24,860 top 57.6% At university #59/ 102Score 4.45 journal 4.2 · OA add 0.25
- Article rank14,228/24,860
- Scopus rank13,323/24,860
- WoS rank12,241/24,860
- YÖKSİS7
- Scopus5
- WoS6
-
Side field Gıda Bilimleri ve MühendisliğiPoints rank #1,021/ 1,403 top 72.8% At university #14/ 19Score 4.45 journal 4.2 · OA add 0.25
- Article rank1,041/1,403
- Scopus rank961/1,403
- WoS rank881/1,403
- YÖKSİS7
- Scopus5
- WoS6
Keyword rankings 3
-
Kw. Et TeknolojisiPoints rank #89/ 109 top 81.7% At university #5/ 6Score 4.45 journal 4.2 · OA add 0.25
-
Kw. Gıda BilimiPoints rank #71/ 121 top 58.7% At university #2/ 3Score 4.45 journal 4.2 · OA add 0.25
-
Kw. Gıda TeknolojileriPoints rank #469/ 609 top 77.0% At university #7/ 9Score 4.45 journal 4.2 · OA add 0.25
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
- 8
- With an akaturk profile
- 5
- Turkish institutions
- 0
- Co-authored works
- %100
Academic co-authors 5
- ERCAN SARICA Doktor Öğretim Üyesi · Bolu Abant İzzet Baysal Üniversitesi same university 3
- ÖMER EREN Profesör · Bolu Abant İzzet Baysal Üniversitesi same university 3
- AYDIN ERGE Doçent · Bolu Abant İzzet Baysal Üniversitesi same university 1
- DERYA ATALAY Doktor Öğretim Üyesi · Bolu Abant İzzet Baysal Üniversitesi same university 1
- NURSEL SÖYLEMEZ MİLLİ Öğretim Görevlisi (uygulamalı Birim) · Bolu Abant İzzet Baysal Üniversitesi same university 1
National collaboration 0 institutions
Within own university6 joint works · Bolu Abant İzzet Baysal Üniversitesi
No joint work with another Turkish university.
Other co-authors (incl. international) 3
DAMLA NUR TÜRKERELİF ERTAŞŞEYMA BETÜL ENCU
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%1
Avg · n 4
%53.9
Other counts
Scopus (SJR)
- YÖKSİS rows 5
WoS (JCR)
- YÖKSİS rows 6
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Journals with publications
7 journals
Narrow down
Article list
- 2026 Microbiological properties, biogenic amines, total phenolic contents and antioxidant activities of goat kefir fortified with locust bean gum YÖKSİS SJR Q3 JCR Q3
- 2026 Impact of Lactic Acid and Fermented Dairy‐Based Marinades on Quality Attributes and Biogenic Amine Formation in Turkey Breast Meat YÖKSİS SJR Q1 JCR Q2
- 2026 Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.5%
- 2026 Biogenic Amine Profiles and Quality Characteristics of Sous-Vide Cooked Turkey Meat Marinated with Fermented Dairy Products YÖKSİS TR Index JCR Q4
- 2024 Effects Of Sodium Nitrite, Potassium Sorbate And α-Tocopherol On Residual Nitrite, Formations Of Biogenic Amines And N-Nitrosamines In Turkish Dry Fermented Sausage (Sucuk) YÖKSİS SJR Q3 JCR Q3 OpenAlex 43.1%
- 2023 Quantitative Determination of Pork Meat Residue in Cattle Meat Mixtures Using Droplet Digital PCR YÖKSİS SJR Q4 JCR Q4 OpenAlex 42.8%
- 2023 Etlik Piliç Göğüs Etinin Marine Edilmesinde Bazı Antioksidan İçeren Marinatların Kullanımı YÖKSİS OpenAlex 38.1%