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Academician

BETÜL ARSLAN SOLMAZ

Doktor Öğretim Üyesi

Erzincan Binali Yıldırım Üniversitesi Mühendislik-Mimarlık Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex
Articles 7 YÖKSİS 7 · OpenAlex 0 Total citations 167 h-index 5 · OpenAlex Q1 articles 6 Scopus · WoS Q1 5 Best field rank #11,630 / 24,860 Main field · top 46.8% Co-authors 7 2 Turkish institutions
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Academic summary YÖKSİS and OpenAlex counted separately.
Articles 7
YÖKSİS7 OpenAlex0
Projects 2
Books 0
Proceedings 13

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 7
h-index 5 Percentile in Türkiye: 61 #207 of 802 at their university by h-index
i10-index
5
Total citations
167
Top 28% in Türkiye
Per article
23.9
FWCI
1.95
1.00 = world average
World top 1%
0
World top 10%
2

Most cited articles

  1. Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage 2020 world top 10% 51 citations
  2. Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages 2018 world top 10% 46 citations
  3. Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils 2018 41 citations

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. h-index on the OpenAlex author profile: 5.

Field ranking

YÖKSİS ?

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
7
With an akaturk profile
3
Turkish institutions
2
Co-authored works
%100

Academic co-authors 3

  1. AYLA SOYER Profesör · Ankara Üniversitesi 7
  2. EDA DEMİROK SONCU Doçent · Ankara Üniversitesi 3
  3. NECLA ÖZDEMİR ORHAN Doktor Öğretim Üyesi · Bitlis Eren Üniversitesi 2

National collaboration 2 institutions

  1. Ankara Üniversitesi 7 works · 2 academics
  2. Bitlis Eren Üniversitesi 2 works · 1 academics

Other co-authors (incl. international) 4

SEREN KÜÇÜKKAYA 3DUYGU ERTÜRK 2Youling L. Xiong 2MAHİDE MÜGE YILMAZ

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.

Index quartiles

?
Scopus (SJR) 7
  • Q1 6 %85.7
  • Q2 1 %14.3
  • Q3 0 %0.0
  • Q4 0 %0.0
WoS (JCR) 6
  • Q1 5 %83.3
  • Q2 1 %16.7
  • Q3 0 %0.0
  • Q4 0 %0.0
TR Index 0 articles
OpenAlex citation percentile
Top 1%0
Top 10%2
Avg · n 7 %77.2
Other counts

Scopus (SJR)

  • YÖKSİS rows 7

WoS (JCR)

  • YÖKSİS rows 6

Articles

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

7articles

Journals with publications

6 journals

Narrow down

Scopus (SJR)
Q16 Q21 Q30 Q40
WoS (JCR)
Q15 Q21 Q30 Q40
TR Index
0articles

Article list

  1. 2024 Antioxidant potential and stability of bovine liver peptides in fermented sausage (sucuk): A pathway to value-added functional meat products Food Bioscience DOI 10.1016/j.fbio.2024.105209 YÖKSİS SJR Q1 JCR Q1 OpenAlex 56.4%
  2. 2024 Sucuk, Turkish Style Fermented Sausage: Evaluation of the Effect of Bioprotective Starter Cultures on the Microbiological, Physicochemical and Chemical Changes Applied Microbiology DOI 10.3390/applmicrobiol4030083 YÖKSİS SJR Q2 OpenAlex 89.1%
  3. 2023 Antioxidant properties of bovine liver protein hydrolysates and their practical application in biphasic systems JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI 10.1002/jsfa.13190 YÖKSİS SJR Q1 JCR Q1 OpenAlex 52.3%
  4. 2020 Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage Meat Science DOI https://linkinghub.elsevier.com/retrieve/pii/S0309174019307582 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 93.7%
  5. 2020 Effect of chitosan-essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages JOURNAL OF FOOD SCIENCE DOI http://doi.wiley.com/10.1111/1750-3841.15053 YÖKSİS SJR Q1 JCR Q2 OpenAlex 68.1%
  6. 2018 Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils LWT-FOOD SCIENCE AND TECHNOLOGY DOI 10.1016/j.lwt.2018.06.049 YÖKSİS SJR Q1 JCR Q1 OpenAlex 87.7%
  7. 2018 Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages MEAT SCIENCE DOI 10.1016/j.meatsci.2018.06.012 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 93.3%

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