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Academician

EVRİM ÖZKAYNAK KANMAZ

Doçent

Artvin Çoruh Üniversitesi Sağlık Bilimleri Fakültesi Beslenme Ve Diyetetik Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 18 YÖKSİS 18 · OpenAlex 0 Total citations 174 h-index 8 · OpenAlex Q1 articles 8 Scopus · WoS Q1 6 Best field rank #8,758 / 24,860 Main field · top 35.2% Co-authors 7 2 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 12 + YÖKSİS · co-author record: 1
h-index 8 Percentile in Türkiye: 72 #41 of 446 at their university by h-index
i10-index
8
Total citations
174
Top 31% in Türkiye
Per article
13.4
FWCI
1.19
1.00 = world average
World top 1%
0
World top 10%
1

Most cited articles

  1. Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal 2022 world top 10% 32 citations
  2. Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating 2021 32 citations
  3. Humic acid formation during subcritical water extraction of food by-products using accelerated solvent extractor 2019 25 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. 1 articles (32 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 ?
Keyword rankings 2

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
4
Turkish institutions
2
Co-authored works
%78

Academic co-authors 4

  1. ECEM EVRİM ÇELİK YILMAZ Doktor Öğretim Üyesi · Hacettepe Üniversitesi 4
  2. TOLGAHAN KOCADAĞLI Doktor Öğretim Üyesi · Hacettepe Üniversitesi 4
  3. VURAL GÖKMEN Profesör · Hacettepe Üniversitesi 4
  4. ÖZLEM SARAL Doçent · Recep Tayyip Erdoğan Üniversitesi 2

National collaboration 2 institutions

  1. Hacettepe Üniversitesi 4 works · 3 academics
  2. Recep Tayyip Erdoğan Üniversitesi 2 works · 1 academics

Other co-authors (incl. international) 3

GÜLDEN OVA 8Merve Canlı 2Süleyman Yıltırak 2

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 4 articles
OpenAlex citation percentile
Top 1%0
Top 10%1
Avg · n 12 %69.4
Other counts

Scopus (SJR)

  • YÖKSİS rows 13

WoS (JCR)

  • YÖKSİS rows 9

Articles

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

18articles

Journals with publications

10 journals

Narrow down

Scopus (SJR)
Q18 Q21 Q30 Q44
WoS (JCR)
Q16 Q22 Q30 Q41
TR Index
4articles

Article list

  1. 2023 Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains Food Research International DOI 10.1016/j.foodres.2023.113447 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.4%
  2. 2022 Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal Food Chemistry DOI 10.1016/j.foodchem.2022.133075 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 93.2%
  3. 2021 Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting of Selected Whole Grains Journal of Agricultural and Food Chemistry DOI 10.1021/acs.jafc.1c05064 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.6%
  4. 2021 Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating Journal of Agricultural and Food Chemistry DOI https://pubs.acs.org/doi/10.1021/acs.jafc.1c03316 YÖKSİS SJR Q1 JCR Q1
  5. 2019 Humic acid formation during subcritical water extraction of food by-products using accelerated solvent extractor Food and Bioproducts Processing DOI 10.1016/j.fbp.2019.03.008 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.6%
  6. 2018 5-Hydroxymethylfurfural (HMF) Formation During Subcritical Water Extraction FOOD SCIENCE AND BIOTECHNOLOGY YÖKSİS SJR Q2 JCR Q4 OpenAlex 63.0%
  7. 2017 The Effect of Extraction Parameters on Antioxidant Activity of Subcritical Water Extracts Obtained from Mandarin Peel Gıda YÖKSİS OpenAlex 86.8%
  8. 2017 The Effect of Roasting Process on Fatty Acid Composition and Phenolic Content of Whole Flaxseed, Flaxseed Flour and Flaxseed Meal Flour Gıda YÖKSİS OpenAlex 53.6%
  9. 2017 The Relationship between Antioxidant Activities and Phenolic Compounds in Subcritical Water Extracts from Orange Peel Gıda YÖKSİS OpenAlex 74.3%
  10. 2015 Genotypic Variation on Oil Content Fatty Acid Composition and Phenolic Compounds in Linseed Linum usitatissimum L Ege Üniversitesi Ziraat Fakültesi Dergisi YÖKSİS TR Index SJR Q4 OpenAlex 10.9%
  11. 2014 Subcritical Water Extraction of Phenolic Compounds from Flaxseed Meal Sticks Using Accelerated Solvent Extractor ASE EUROPEAN FOOD RESEARCH AND TECHNOLOGY YÖKSİS SJR Q1 JCR Q2
  12. 2014 Filizlenme İşleminin Fitokimyasal Bileşikler Üzerine Etkisi Gıda YÖKSİS
  13. 2014 Kritik Altı Su Ekstraksiyonu İşleminin Gıda Endüstrisinde Kullanımına Yönelik Uygulamalar Gıda YÖKSİS
  14. 2013 The Effective Parameters for Subcritical Water Extraction of SDG from Flaxseed Linum usitatissimum L Using Accelerated Solvent Extractor EUROPEAN FOOD RESEARCH AND TECHNOLOGY DOI 10.1007/S00217-013-1974-1 YÖKSİS SJR Q1 JCR Q2 OpenAlex 74.2%
  15. 2012 Keten Tohumunun Yapısındaki Fenolik Bileşikler Akademik Gıda YÖKSİS TR Index SJR Q4 OpenAlex 42.6%
  16. 2009 The Effects of Various Cooking Conditions on Acrylamide Formation in Rolled Patty Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure Risk Assessment YÖKSİS SJR Q1 JCR Q1 OpenAlex 75.7%
  17. 2006 Akrilamid Gıdalarda Oluşan Önemli bir Kontaminant II Akademik Gıda YÖKSİS TR Index SJR Q4
  18. 2006 Akrilamid Gıdalarda Oluşan Önemli bir Kontaminant I Akademik Gıda YÖKSİS TR Index SJR Q4

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