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akaturk Academic measurement

Academician

MELİKE KESKİN

Araştırma Görevlisi

Gaziantep Üniversitesi Turizm Fakültesi Gastronomi Ve Mutfak Sanatları Bölümü

  1. Ana Dal Sosyal-Beşeri ve İdari Bilimler Temel Alanı
  2. Yan Dal Turizm
Articles 7 YÖKSİS 7 · OpenAlex 0 Total citations 14 h-index 2 · OpenAlex Q1 articles 0 Scopus · WoS Q1 0 Co-authors 10 4 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 4 + YÖKSİS · co-author record: 2
h-index 2 Percentile in Türkiye: 29 #640 of 1,111 at their university by h-index
i10-index
0
Total citations
14
Top 68% in Türkiye
Per article
2.3
FWCI
0.51
1.00 = world average
World top 1%
0
World top 10%
0
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 (2 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 ?
Keyword rankings 3

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
10
With an akaturk profile
7
Turkish institutions
4
Co-authored works
%100

Academic co-authors 7

  1. EDA GÜNEŞ Doçent · Necmettin Erbakan Üniversitesi 4
  2. ELİF ESMA KARAMAN TAŞKESENLİGİL Doktor Öğretim Üyesi · Artvin Çoruh Üniversitesi 1
  3. GÜRKAN AKDAĞ Profesör · Mersin Üniversitesi 1
  4. HASAN YETİM Profesör · İstanbul Sabahattin Zaim Üniversitesi 1
  5. HATİCE FERHAN NİZAMLIOĞLU Profesör · Necmettin Erbakan Üniversitesi 1
  6. OYA ÖZKANLI Doçent · Gaziantep Üniversitesi same university 1
  7. ÜMİT SORMAZ Profesör · Necmettin Erbakan Üniversitesi 1

National collaboration 4 institutions

Within own university1 joint works · Gaziantep Üniversitesi

  1. Necmettin Erbakan Üniversitesi 5 works · 3 academics
  2. Artvin Çoruh Üniversitesi 1 works · 1 academics
  3. Mersin Üniversitesi 1 works · 1 academics
  4. İstanbul Sabahattin Zaim Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 3

MELEK YAMANhatice kübra erçetinŞerife Biçer Bayram

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

?
TR Index 3 articles
OpenAlex citation percentile
Top 1%0
Top 10%0
Avg · n 4 %48.7

Articles

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

7articles

Journals with publications

3 journals

Narrow down

Scopus (SJR)
Q10 Q20 Q30 Q40
WoS (JCR)
Q10 Q20 Q30 Q40
TR Index

Article list

  1. 2021 YÖRESEL TAHIL ÜRÜN OLAN KAVUTUN’UN BESİNSEL DEĞERLENDİRİLMESİ Gastroia: Journal of Gastronomy and Travel Research DOI 10.32958/gastoria.902792 YÖKSİS OpenAlex 42.0%
  2. 2020 Alternatif Gıda Kaynağı Olarak Yenilebilir Böceklerin Kullanımına Dair Bakış Açılarının Değerlendirilmesi. Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2020.583 YÖKSİS TR Index OpenAlex 70.6%
  3. 2019 Türk Mutfak Kültürüne Ait Kaynar (Lohusa) Şerbeti Üzerine Bir Değerlendirme Journal of Tourism and Gastronomy Studies (JOTAGS YÖKSİS TR Index
  4. 2019 Turizm İşletmelerinin Gastronomi Festivalleri Ve Mutfak Günleri Etkinliklerine Katılma Durumları Journal of Tourism and Gastronomy Studies DOI https://www.jotags.org/ YÖKSİS TR Index OpenAlex 20.2%
  5. 2018 Gastronomy Four Zero (4.0) Int. J. of Environmental Pollution Environmental Modelling YÖKSİS
  6. 2018 Insects as Food and Feed in The Turkey: Current Behaviours Int. J. of Environmental Pollution Environmental Modelling YÖKSİS
  7. 2018 Çeçen Mutfak Kültürü ve Yeme Alışkanlıkları Üzerine Bir Değerlendirme Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2018.286 YÖKSİS OpenAlex 62.0%

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