Academician
FATMA YALINIZ
Doktor Öğretim Üyesi
Gaziantep Üniversitesi Turizm Fakültesi Gastronomi Ve Mutfak Sanatları Bölümü
Research topics OpenAlex
- Food Chemistry and Fat Analysis3
- Sensory Analysis and Statistical Methods3
- Coffee research and impacts2
- Tea Polyphenols and Effects1
- Microbial Metabolites in Food Biotechnology1
- Organic Food and Agriculture1
- Meat and Animal Product Quality1
- Agricultural and Food Sciences1
- Culinary Culture and Tourism1
- Coconut Research and Applications1
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords
YÖKSİS
Citation impact
OpenAlex YÖKSİS articles matched in OpenAlex: 5 + YÖKSİS · co-author record: 1
h-index
4
Percentile in Türkiye: 43
#533 of 1,111 at their university by h-index
- i10-index
- 4
- Total citations
- 77 Top 44% in Türkiye
- Per article
- 12.8
- FWCI
- 0.55 1.00 = world average
- World top 1%
- 0
- World top 10%
- 0
Most cited articles
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. 1 articles (16 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.
Field ranking
YÖKSİS ?-
Main field Mühendislik Temel AlanıPoints rank #14,994/ 24,860 top 60.3% At university #116/ 208Score 3.8 journal 3.8 · OA add 0
- Article rank11,902/24,860
- Scopus rank14,286/24,860
- WoS rank16,448/24,860
- YÖKSİS11
- Scopus4
- WoS2
-
Side field Gıda Bilimleri ve MühendisliğiPoints rank #1,062/ 1,403 top 75.7% At university #26/ 31Score 3.8 journal 3.8 · OA add 0
- Article rank880/1,403
- Scopus rank1,016/1,403
- WoS rank1,122/1,403
- YÖKSİS11
- Scopus4
- WoS2
Keyword rankings 3
-
Kw. Gıda Hijyeni ve ÜretimiPoints rank #14/ 26 top 53.8% At university #1/ 1Score 3.8 journal 3.8 · OA add 0
-
Kw. Gıda TeknolojileriPoints rank #486/ 609 top 79.8% At university #16/ 18Score 3.8 journal 3.8 · OA add 0
-
Kw. Temel İşlemlerPoints rank #122/ 144 top 84.7% At university #6/ 6Score 3.8 journal 3.8 · OA add 0
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
- 3
- With an akaturk profile
- 0
- Turkish institutions
- 0
- Co-authored works
- %73
Academic co-authors 0
No co-author with an akaturk profile.
National collaboration 0 institutions
No joint work with another Turkish university.
Other co-authors (incl. international) 3
ALİ RIZA TEKİN 5KADİR BÜLENT BELİBAĞLI 2NURİYE DEMİR
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%0
Avg · n 5
%52.4
Other counts
Scopus (SJR)
- YÖKSİS rows 4
WoS (JCR)
- YÖKSİS rows 2
Articles
Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.
Journals with publications
7 journals
Narrow down
Article list
- 2021 Milk, White and Bitter Filled Chocolate Design with Antep Cheese and Pepper YÖKSİS OpenAlex 3.9%
- 2020 Comparison of Durability of Gaziantep Village Cookies Prepared With Chickpea Yeast and Dry Yeast by Using Sensory Evaluation Test YÖKSİS OpenAlex 12.8%
- 2019 ENGELSİZ BİREY ENGELSİZ MUTFAK YÖKSİS
- 2019 GAZİANTEP MUTFAĞINDA ANTEP PEYNİRİNİN KULLANIM ALANLARI YÖKSİS
- 2017 Optimization of Dark Chocolate Conching Time withResponse Surface Methodology YÖKSİS
- 2016 Variation of total aroma and polyphenol content of dark chocolate during three phase of conching YÖKSİS SJR Q2 JCR Q3 OpenAlex 79.4%
- 2015 Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass YÖKSİS SJR Q2 JCR Q3 OpenAlex 83.6%
- 2014 The effect of addition of ingredient on physical properties of dark chocolate during conching YÖKSİS
- 2014 Development of functional chocolate with spices and lemon peel powder by using response surface method YÖKSİS TR Index SJR Q4 OpenAlex 82.1%
- 2011 Osmotic dehydration of cherry part I using general factorial design J YÖKSİS
- 2010 Ozmotik dehidrasyon tekniğinin sakız kabağında kullanımı YÖKSİS TR Index SJR Q4