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Academician

GÜLEN TURP

Profesör

Ege 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 54 YÖKSİS 54 · OpenAlex 0 Total citations 1,072 h-index 13 · OpenAlex OpenAlex coverage %54 matched 29 / 54 Q1 articles 13 Scopus · WoS Q1 11 Best field rank #2,690 / 24,860 Main field · top 10.8% Co-authors 39 4 Turkish institutions

Citation impact

Citation counts of the articles matched in OpenAlex, citing publications from Crossref and the Stanford/Elsevier list. Sources are shown separately and never added up.

OpenAlex YÖKSİS articles matched in OpenAlex: 29 + YÖKSİS · co-author record: 2
h-index 13 Percentile in Türkiye: 91 #328 of 2,055 at their university by h-index
i10-index
14
Total citations
1,072
Top 4.4% in Türkiye
Per article
34.6
FWCI
1.94
1.00 = world average
World top 1%
1
World top 10%
8

Most cited articles

  1. Quality of low fat meatballs containing Legume flours as extenders 2005 199 citations
  2. The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative 2018 world top 1% 161 citations
  3. Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk A Turkish fermented sausage 2008 world top 10% 111 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. 2 articles (4 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: 14.

Citing publications Crossref 255 publications citing 31 DOI-bearing articles · 56 Türkiye-affiliated
  • 2014 1
  • 2017 1
  • 2018 1
  • 2019 45
  • 2020 89
  • 2021 79
  • 2022 19
  • 2023 1
  • 2025 17
  • 2026 2
  1. DOI 10.1016/j.foodchem.2025.147409 2026
  2. DOI 10.1016/j.meatsci.2025.109994 2026
  3. The Effect of Swiss Chard Powder as a Curing Agent on Volatile Compound Profile and Other Qualitative Properties of Heat-Treated Sucuk TR Betül Katmer et al. · Foods · 2025
  4. Marination with espresso, filter, and Turkish coffee: A novel approach to improving the tenderness of spent hen meat TR Nazik Meziyet Dilek et al. · Poultry Science · 2025 · cites 2 articles of this academic
  5. Green Coffee Powder as a Clean-Label Functional Ingredient in Meat Systems: Antioxidant Performance, Molecular Docking Mechanisms, and Technological Properties TR Ece Nur Doğaner et al. · Food Biophysics · 2025
  6. Potential use of fig peel powder as a fat replacer and functional ingredient in beef patties TR Hanife Yeşilyurt et al. · Harran Tarım ve Gıda Bilimleri Dergisi · 2025
  7. DOI 10.2139/ssrn.5733653 2025
  8. DOI 10.1080/23311932.2025.2600702 2025
  9. DOI 10.3390/foods14213715 2025
  10. DOI 10.1155/jfpp/7198420 2025
  11. DOI 10.1002/aro2.70036 2025
  12. DOI 10.3390/pr13113490 2025
  13. DOI 10.1080/23311932.2025.2600134 2025
  14. DOI 10.1111/asj.70125 2025
  15. DOI 10.1016/j.afres.2025.101552 2025
  16. DOI 10.1016/j.meafoo.2025.100266 2025
  17. DOI 10.1002/jsfa.70314 2025
  18. DOI 10.3390/foods14223887 2025
  19. DOI 10.3390/macromol5040051 2025
  20. Antimicrobial effect of dried koruk ( Vitis vinifera L.) pomace against food-borne pathogens inoculated in kofte TR Gulden Kilic et al. · Food Science and Technology International · 2023
  21. Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage TR Ali Samet Babaoğlu et al. · Meat Science · 2022
  22. Evaluation of an ohmic assisted vacuum evaporation process for orange juice pulp TR Serdal Sabanci et al. · Food and Bioproducts Processing · 2022
  23. Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure TR Gamze Turgay-İzzetoğlu et al. · Food and Bioprocess Technology · 2022
  24. Detection of Clostridium perfringens and determination of enterotoxin genes (cpa and cpe) in traditional turkish chicken doner kebab TR Tahsin Onur KEVENK et al. · Ankara Üniversitesi Veteriner Fakültesi Dergisi · 2022
  25. Effects of cold‐set binding agents on oxidative stability and residual nitrite levels in thermally processed ground beef during storage TR Esra Karaca et al. · Journal of Food Processing and Preservation · 2022
  26. DOI 10.1155/2022/9753201 2022
  27. DOI 10.1016/b978-0-323-91001-9.00040-2 2022
  28. DOI 10.1007/s11947-021-02744-6 2022
  29. DOI 10.1016/j.lwt.2021.112959 2022
  30. DOI 10.1111/ijfs.15601 2022

Showing the 30 most recent.

Where does this list come from?

Extracted from the reference lists in Crossref’s public March 2026 data file; 20.3% of the file has been processed, so the list may be incomplete. Crossref citations are never added to or compared with the OpenAlex citation counts; the two sources have different coverage.

Field ranking

Position in the main-field, side-field and keyword cohorts by YÖKSİS article score; each card opens that ranking.

YÖKSİS ?
Keyword rankings 1

Works 54

YÖKSİS and OpenAlex records: index distribution, journals published in, a filterable article list and the other output types.

Indexes and citation percentiles

?
TR Index 15 articles
OpenAlex citation percentile
Top 1%1
Top 10%8
Avg · n 29 %66.4
Other counts

Scopus (SJR)

  • YÖKSİS rows 25

WoS (JCR)

  • YÖKSİS rows 19

Articles

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

54articles

Journals with publications

28 journals

Narrow down

Scopus (SJR)
Q113 Q24 Q33 Q45
WoS (JCR)
Q111 Q24 Q32 Q42
TR Index
15articles

Article list

  1. 2025 Marination of Beef With Unripe Grape (Koruk) Products at Different Holding Times: Quality Assessment Food Science &Nutrition DOI 10.1002/fsn3.70428 YÖKSİS SJR Q1 JCR Q2 OpenAlex 11.4%
  2. 2025 Development of Gluten-Free Coated Chicken Liver, Examination of the Effects of Spices and Cooking Methods on Product Quality Characteristics and Heterocyclic Aromatic Amine (HCA) Compounds Applied Sciences DOI 10.3390/app15105295 YÖKSİS SJR Q2 JCR Q2 OpenAlex 84.3%
  3. 2025 Optimization of Spirulina platensis Incorporation in Coated Beef Meatballs: Impact on Quality Characteristics and Polycyclic Aromatic Hydrocarbon (PAH) Formation Processes DOI 10.3390/pr13072031 YÖKSİS SJR Q2 JCR Q3 OpenAlex 12.6%
  4. 2025 Health Benefits of Fish Oil and the Application of Encapsulated Fish Oil in Meat and Dairy Products Marine Science and Technology Bulletin DOI 10.33714/masteb.1635847 YÖKSİS TR Index SJR Q4 OpenAlex 86.6%
  5. 2025 The Meat Industry and How It Affects Biodiversity food bulletin DOI 10.61326/foodb.v4i1.358 YÖKSİS
  6. 2025 Improving Fatty Acid Composition and Some Quality Characteristics of Low-Fat Beef Meatballs with Encapsulated Fish Oil and Black Carrot Pomace Journal of Anatolian Environmental and Animal Sciences DOI 10.35229/jaes.1621262 YÖKSİS TR Index OpenAlex 3.7%
  7. 2024 Developments in Radiofrequency Processing Applications on Food of Animal Origin Food Bulletin DOI 10.61326/foodb.v3i2.320 YÖKSİS OpenAlex 65.0%
  8. 2023 Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat Meat Science DOI 10.1016/j.meatsci.2023.109251 YÖKSİS SJR Q1 JCR Q1 OpenAlex 84.0%
  9. 2022 Et Ürünlerinde Nitrit Kullanımını Azaltma Yöntemlerinde Güncel Yaklaşımlar ve Sanayiye Aktarılma Potansiyelleri Turkish Science and Technology Publishing (TURSTEP) DOI 10.24925/turjaf.v10i3.475-488.4654 YÖKSİS TR Index OpenAlex 37.1%
  10. 2021 Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef International Journal of Food Microbiology DOI 10.1016/j.ijfoodmicro.2020.108904 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 94.7%
  11. 2021 ET ÜRÜNLERİNDE TUZUN FONKSİYONLARI, TUZ AZALTILMASI AMACIYLA KULLANILAN İKAME KATKILAR ve ETKİLERİ GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD21091 YÖKSİS OpenAlex 14.1%
  12. 2019 EFFICIENCIES OF VARIOUS FORMS OF HERBALS AND SPICES IN MEAT MARINATION ON PRODUCT QUALITY AND SOME HETEROCYCLIC AROMATIC AMINE (HCA) COMPOUNDS International Journal of Engineering Applied Sciences and Technology DOI 10.33564/IJEAST.2019.v04i08.010 YÖKSİS OpenAlex 19.1%
  13. 2019 Geleneksel Ürünümüz Döner Üretim Yöntemleri, Kalite Özellikleri ve Geliştirme Çalışmaları Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v7i2.344-354.2314 YÖKSİS TR Index OpenAlex 55.2%
  14. 2018 Antioksidant Effect of Medicinal Plants in Meat and Meat Products International Journal of Medicinal Plants and Natural Products DOI 10.20431/2454-7999.0403004 YÖKSİS OpenAlex 16.1%
  15. 2018 Tıbbi ve Yenilebilir Mantarlar Et Ürünlerinde Kullanımı yüzüncü yıl üniversitesi tarım bilimleri dergisi DOI 10.92133/yyutbd.397683 YÖKSİS TR Index SJR Q3
  16. 2018 The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative MEAT SCIENCE DOI 10.1016/j.meatsci.2018.03.012 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 1% OpenAlex 99.3%
  17. 2018 Effectiveness of Corduk ( iEchinophora tenuifolia/i subsp. isibthorpiana/i ) on safety and quality of kofte, a Turkish style meatball/title JOURNAL OF FOOD SAFETY DOI 10.1111/jfs.12389 YÖKSİS SJR Q2 JCR Q3 OpenAlex 72.9%
  18. 2018 Köfte Üretiminde Kullanılan Bitkisel Katkıların Üründe Oksidasyon Gelişimi, Mikrobiyolojik ve Duyusal Özellikler ile Heterosiklik Amin (HCA) Oluşumu Üzerine Etkileri Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi DOI 10.29133/yyutbd.465506 YÖKSİS TR Index SJR Q3 OpenAlex 62.9%
  19. 2016 Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour Meat Science DOI 10.1016/j.meatsci.2016.05.016 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 94.4%
  20. 2016 Influence of infrared final cooking on color texture and cooking characteristics of ohmically pre cooked meatball Meat Science DOI 10.1016/j.meatsci.2015.12.006 YÖKSİS SJR Q1 JCR Q1 OpenAlex 78.5%

Projects 21 See all (21) →

  1. 2022 Farklı Mantar Türlerinin (Morchella esculenta ve Lactarius deliciosus) ve Pişirme Yöntemlerinin Tavuk Köftesinde Heterosiklik Aromatik Amin Oluşumu ve Bazı Özellikler Üzerine Etkileri Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2022-02-23 – 2024-05-02
  2. 2023 Kaplamalı Dana Köftesi Üretiminde Spirulina platensis Tozu Kullanımının Bazı Ürün Özellikleri Üzerine Etkileri Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2023-02-24 – 2024-10-17
  3. 2023 Vişne Suyu Posasının Farklı Formlarının Ve Oranlarının Döner Üretiminde Kullanımının Ürün Özellikleri ve Heterosiklik Amin (HCA) Bileşikleri Oluşumu Üzerine Etkilerinin İncelenmesi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2023-10-10 – 2025-03-13
  4. 2021 Farklı Formülasyonlarda Kaplamalı Tavuk Ciğeri Ürünleri Geliştirilmesi, Çölyak Hastaları için Modifikasyonu ve Depolama Süresince Özelliklerinin İncelenmesi Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2021-06-03 – 2025-04-10
  5. 2021 Ceviz ve Aspir Yağları ile Formüle Edilen Dana Burger Köftelerinin Özellikleri Üzerine Farklı Pişirme Yöntemlerinin Etkilerinin İncelenmesi (Yaşar Üniversitesi BAP Projesi) Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi · Tamamlandı 2021-08-02 – 2022-09-02

Books 1

  1. 2022 Sürdürülebilir Gıda Sistemleri Sidas Medya Ltd.Şti. ISBN 978-605-5267-96-4 Kitap Bölümü · Bilimsel Kitap

Proceedings 63 See all (63) →

  1. 2022 INVESTIGATION OF THE EFFECT OF DISTANCE BETWEEN DONER AND HEAT SOURCE ON CHARACTERISTICS OF DONER IN WOOD FIRE COOKED MACHINE International Conference on Global Practice of Multidisciplinary Scientific Studies Dedicated to the 100th Anniversary of "GEORGIAN TECHNICAL UNIVERSITY - GTU"
  2. 2019 Döner Üretiminde Uygulanan Yöntem ve Parametrelerin Ürün Kalite Özellikleri Üzerine Etkileri 1ST INTERNATIONAL SYMPOSIUM ON AGRICULTURE AND FOOD IN TURKISH WORLD
  3. 2019 The Investigation of the Effects of Frozen-Thawed Meat Usage and Different Cooking Methods on Some Quality Characteristics of Chicken Meatball 2nd International Conference on Food, Nutrition and Dietetic, Gastronomy Research
  4. 2018 Characteristics of Nitrite Reduced Fermented Sausages Including Spinach Powder with Galangal and Clove Extracts. Yildiz Turp, G., Sucu, C., Nalbant, H., Akbulut, M. Characteristics of Nitrite Reduced Fermented Sausages Including Spinach Powder with Galangal and Clove Extracts. International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2018), 22-23 November 2018, Ankara, Turkey.
  5. 2021 Thermal Model of Doner Machine ULIBTK’21 23rd Congress on Thermal Science and Technology With International Participation

Patents 1

  1. 2019 Akıllı Pişirme Yönetim Sistemine Sahip Odun Ateşi Etkili Döner Makinesi 2019/21183

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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
39
With an akaturk profile
8
Turkish institutions
4
Co-authored works
%96

Academic co-authors 8

  1. FATMA MELTEM SERDAROĞLU Profesör · Ege Üniversitesi same university 26
  2. İLKİN ŞENGÜN Profesör · Ege Üniversitesi same university 7
  3. FİLİZ İÇİER Profesör · Ege Üniversitesi same university 5
  4. HALUK ERGEZER Profesör · Pamukkale Üniversitesi 3
  5. PERİHAN KENDİRCİ Doktor Öğretim Üyesi · İzmir Katip Çelebi Üniversitesi 2
  6. EYLEM EZGİ FADILOĞLU Doktor Öğretim Üyesi · Yaşar Üniversitesi 1
  7. FİGEN ERTEKİN Profesör · Ege Üniversitesi same university 1
  8. NERİMAN BAĞDATLIOĞLU Profesör · Manisa Celâl Bayar Üniversitesi 1

National collaboration 4 institutions

Within own university35 joint works · Ege Üniversitesi

  1. Pamukkale Üniversitesi 3 works · 1 academics
  2. İzmir Katip Çelebi Üniversitesi 2 works · 1 academics
  3. Manisa Celâl Bayar Üniversitesi 1 works · 1 academics
  4. Yaşar Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 31

SELİN ÖZÜESEN 4Buket Yıldırım 3CISEM SUCU 3GAMZE KOR 3GÜLDEN KILIÇ 3Sezen Kalyoncu 3BERNA ÇAPAN 2BERNA ÖZTÜRK 2MELTEM BOYLU 2TUĞÇE AVCI 2AYŞEGÜL ATALIAyşegül Kırmızıgül PekerBAŞAK REÇBERBORA UNLUCANSU ÇELEBİOĞLUEISA DOOSTIFARDENDER ARSERIMENDER HİKMET ARSERİMFIGEN KIRKPINARGAMZE SELHATİCE KAZANHÜLYA ÜNÜBOLILKIN YUCEL SENGUNK ABRODIMOVKÜBRA GENÇOĞLUMUGE URGUPELIN BARISYAĞMUR ELİKÜÇÜKİSMAİL ERENŞEYMA NUR ÇİÇEKŞEYMA NUR ŞEKER

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.