Academician
NAYİL DİNKÇİ
PROFESÖR
EGE ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ SÜT TEKNOLOJİSİ BÖLÜMÜ
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Article counts come from two sources, each shown separately: YÖKSİS (academic declarations) and OpenAlex (open scholarly catalog). Patents and artistic activities are listed under the Works tabs below.
Research topics
OpenAlexIndex quartiles
Scopus (SJR)
19 Total
- Q1 4
- Q2 5
- Q3 6
- Q4 4
Other counts
- YÖKSİS rows 19 Q1 0 Q2 0 Q3 0 Q4 0
WoS (JCR)
17 Total
- Q1 4
- Q2 0
- Q3 7
- Q4 6
Other counts
- YÖKSİS rows 17 Q1 0 Q2 0 Q3 0 Q4 0
TR Index
2 articles
OpenAlex citation percentiles
Top 1% articles
0
Top 10% articles
2
Avg percentile
76.8%
Articles with percentile
8
OpenAlex citation percentile; covered works only (~52%).
What do these indicators mean?
- Q1–Q4: the quartile of the journal in the given index (Scopus/WoS). Q1 = top 25%, Q4 = bottom 25%.
- Top 1% / top 10%: number of works among the top 1% or 10% most-cited worldwide in the same field and year.
- Avg percentile: mean citation percentile of the works (100 = highest).
- Source: index quartiles from Scopus/WoS and TR Index flags; citation percentiles from OpenAlex.
Books
Books and book chapters recorded in YÖKSİS.
Records
- 2024 Consumer Perceptions and Food
- 2019 Food Quality and Shelf Life
- 2019 Traditional Cheeses from Selected Regions in Asia, Europe, and South America
- 2002 Süt ve Ürünlerinde Acı Tat Oluşumu