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Academician

İLKAY GÖK

Doçent

İstanbul Okan Üniversitesi Uygulamalı Bilimler Fakültesi Gastronomi Ve Mutfak Sanatları Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 32 YÖKSİS 32 · OpenAlex 0 Total citations 303 h-index 9 · OpenAlex OpenAlex coverage %53 matched 17 / 32 Q1 articles 5 Scopus · WoS Q1 3 Best field rank #7,404 / 24,860 Main field · top 29.8% Co-authors 32 14 Turkish institutions

Citation impact

Citation counts of the articles matched in OpenAlex, citing publications from Crossref and the Stanford/Elsevier list. Sources are shown separately and never added up.

OpenAlex YÖKSİS articles matched in OpenAlex: 17 + YÖKSİS · co-author record: 1
h-index 9 Percentile in Türkiye: 77 #68 of 425 at their university by h-index
i10-index
9
Total citations
303
Top 20% in Türkiye
Per article
16.8
FWCI
1.11
1.00 = world average
World top 1%
0
World top 10%
2

Most cited articles

  1. Functional foods in Turkey: marketing, consumer awareness and regulatory aspects 2019 world top 10% 71 citations
  2. Effect of storage on the selected properties of macaroni enriched with wheat germ 2004 65 citations
  3. Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours 2021 34 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 (25 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: 7.

Citing publications Crossref 38 publications citing 18 DOI-bearing articles · 16 Türkiye-affiliated
  • 2019 3
  • 2020 8
  • 2021 17
  • 2022 4
  • 2025 6
  1. Türk Mutfağında Sanatsal ve Yaratıcı Ürünler: Michelin Yıldızlı Restoranlar Üzerine Bir Analiz TR Beyda Okur et al. · Gastroia: Journal of Gastronomy And Travel Research · 2025
  2. Plating the design: A systematic review of plate presentation in gastronomy TR Cansu İşeri et al. · International Journal of Gastronomy and Food Science · 2025
  3. Türkiye’de Gastronomi ve Mutfak Sanatları Eğitimi Konusunda Yayınlanmış Makaleler Üzerine Bir İnceleme TR Ayşe Gülnihal Kahraman et al. · Gastroia: Journal of Gastronomy And Travel Research · 2025
  4. DOI 10.1111/joss.70098 2025
  5. DOI 10.1002/jsfa.70351 2025
  6. DOI 10.1002/ajb2.70124 2025
  7. Michelin Yıldızlı Restoranlarda Başarı Faktörleri ve Standartların Tespit Edilmesi: İspanya San Sebastian Örneği TR Osman ÇAVUŞ et al. · Güncel Turizm Araştırmaları Dergisi · 2022
  8. DOI 10.1016/b978-0-323-89929-1.00002-0 2022
  9. DOI 10.1016/j.sajb.2021.07.011 2022
  10. DOI 10.1002/bkcs.12477 2022
  11. Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits TR Ilkay Gok · Food Reviews International · 2021
  12. Enriched Turkish noodles (Erişte) with stabilized wheat germ: Chemical, nutritional and cooking properties TR M. Kürşat Demir et al. · LWT · 2021
  13. Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach TR Meryem Göksel Saraç · Journal of Texture Studies · 2021
  14. Effect of roasting, brewing/cooking techniques on the bioactive compounds of coffee: Benefits on human health as a functional food TR İlkay Gök · Food and Health · 2021 · cites 3 articles of this academic
  15. The Factors Affecting Willingness to Consume Functional Foods in Mersin Province TR Binnur ÇETİN et al. · Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi · 2021
  16. Unraveling the Consumer Value Components of Science-Based Cooking: The Producer Perspective TR Ibrahim Cifci et al. · Journal of Culinary Science & Technology · 2021
  17. INFLUENCE OF WATER HARDNESS ON VOLATILE COMPOUNDS AND SENSORY PROPERTIES OF TURKISH COFFEE TR Ceyda DADALI · Gıda · 2021
  18. DOI 10.1016/j.meatsci.2021.108614 2021
  19. DOI 10.1108/qmr-02-2020-0021 2021
  20. DOI 10.3390/app112412035 2021
  21. DOI 10.1145/3450337.3483513 2021
  22. DOI 10.1080/87559129.2021.1939368 2021
  23. DOI 10.1016/b978-0-12-820563-1.00004-4 2021
  24. DOI 10.4236/fns.2021.122017 2021
  25. DOI 10.1002/jsfa.11647 2021
  26. DOI 10.1088/1755-1315/718/1/012073 2021
  27. DOI 10.3390/app11125515 2021
  28. Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties TR Selin Alkan · Food and Health · 2020
  29. TAM ARPA UNU İLE ZENGİNLEŞTİRİLMİŞ SPAGETTİ MAKARNANIN BESİNSEL, TEKSTÜREL VE PİŞME ÖZELLİKLERİNİN BELİRLENMESİ TR Mehmet KÖTEN et al. · Gıda · 2020
  30. Developments and Regulations About Functional Foods in Turkey: A Literature Review TR Deniz SEZGİN · Akademik Gıda · 2020

Showing the 30 most recent.

Where does this list come from?

Extracted from the reference lists in Crossref’s public March 2026 data file; 20.3% of the file has been processed, so the list may be incomplete. Crossref citations are never added to or compared with the OpenAlex citation counts; the two sources have different coverage.

Field ranking

Position in the main-field, side-field and keyword cohorts by YÖKSİS article score; each card opens that ranking.

YÖKSİS ?
Keyword rankings 3

Works 32

YÖKSİS and OpenAlex records: index distribution, journals published in, a filterable article list and the other output types.

Indexes and citation percentiles

?
TR Index 3 articles
OpenAlex citation percentile
Top 1%0
Top 10%1
Avg · n 17 %66.9
Other counts

Scopus (SJR)

  • YÖKSİS rows 12

WoS (JCR)

  • YÖKSİS rows 12

Articles

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

32articles

Journals with publications

18 journals

Narrow down

Scopus (SJR)
Q15 Q23 Q34 Q40
WoS (JCR)
Q13 Q22 Q34 Q43
TR Index
3articles

Article list

  1. 2026 Determination of the Nutritional, Sensory and Physical Properties of Buckwheat, Einkorn and Quinoa Fortified Simit Chiang Mai Journal of Science DOI 10.12982/CMJS.2026.070 YÖKSİS SJR Q3 JCR Q3 OpenAlex 75.1%
  2. 2025 Research On Determining The Effect Of Body Perception On Eating And Lifestyle Food Health and Technology Innovations DOI https://dergipark.org.tr/tr/pub/food YÖKSİS
  3. 2025 HALAL CERTIFICATE OF GELATIN:THE SURVEY RESEARCH ON APPLICABLE STRATEGIES Food Health and Technology Innovations DOI https://dergipark.org.tr/tr/pub/food YÖKSİS
  4. 2024 Investigation of The Role of Functional Food-Based Chips And Similar Products in Consumer Preferences Among Individuals Aged 25-50 Food Health and Technology Innovations DOI https://dergipark.org.tr/en/pub/food YÖKSİS
  5. 2024 Salep and Its Importance in Turkish Cuisine Food Health and Technology Innovations YÖKSİS
  6. 2023 Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits Food Reviews International DOI 10.1080/87559129.2021.1962340 YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.6%
  7. 2023 Determinants of Geographical Indicated Kırklareli Oak Honey Consumption Reasons with Special Reference to the Influence of Nutritional Knowledge and Health Status Food Health and Technology Innovations DOI https://dergipark.org.tr/en/pub/food/issue/83305/1443283 YÖKSİS
  8. 2023 Determinatıon of Germınated Wheat Flour Addition on The Sensory And Texture Properties of White Bread and Whole Wheat Bread Food Health and Technology Innovations DOI https://dergipark.org.tr/en/pub/food/issue/83304/1443198 YÖKSİS
  9. 2022 Use of electrochemical techniques for determining the effect of brewing techniques (espresso, Turkish and filter coffee) and roasting levels on total antioxidant capacity of coffee beverage Journal of Food Processing and Preservation DOI 10.1111/jfpp.16626 YÖKSİS SJR Q2 JCR Q3 OpenAlex 72.7%
  10. 2022 Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists Journal of Food Processing and Preservation DOI 10.1111/jfpp.17201 YÖKSİS SJR Q2 JCR Q3 OpenAlex 47.5%
  11. 2022 EFFECT OF GRAPE SEED FLOUR ON THE PHENOLIC PROFILE, ANTIOXIDANT CAPACITY AND SENSORY PROPERTIES OF MUFFINS Latin American Applied Research - An international journal DOI 10.52292/j.laar.2022.921 YÖKSİS SJR Q3 JCR Q4 OpenAlex 33.0%
  12. 2022 Culinary Culture of Balkan Immigrants Tekirdağ Malkara Case Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi DOI 10.32709/akusosbil.972821 YÖKSİS OpenAlex 55.9%
  13. 2022 GİRESUN’A AİT COĞRAFİ İŞARETLİ GÖRELE DONDURMASININ TÜKETİCİLER TARAFINDAN DEĞERLENDİRİLMESİ ÜZERİNE BİR ARAŞTIRMA Gastroia: Journal of Gastronomy And Travel Research DOI https://dergipark.org.tr/en/pub/gastoria YÖKSİS
  14. 2022 Consumer Awareness, Attitudes and Preferences of Functional Bevarage Hardaliye Food Health and Technology Innovations DOI https://dergipark.org.tr/en/pub/food/issue/75526/1239559 YÖKSİS
  15. 2022 Determination of Consumer Knowledge Level, Preferences and Attitudes Towards Lentils Which is An Important Vegetable Protein Source and Evaluation in Case of Gastronomic Value Journal of Food Health and Technology Innovations DOI https://dergipark.org.tr/en/download/article-file/2905706 YÖKSİS
  16. 2021 Insights into the Art of Plating in Gastronomy: A Content Analysis of Master Chefs\u2019 Perspectives Journal of Culinary Science & Technology DOI 10.1080/15428052.2021.1929634 YÖKSİS SJR Q3 JCR Q4 OpenAlex 74.5%
  17. 2021 Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours Journal of Food Processing and Preservation DOI 10.1111/jfpp.15316 YÖKSİS SJR Q2 JCR Q3 OpenAlex 82.7%
  18. 2021 Effect of three post-harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.11185 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.9%
  19. 2021 Effect of roasting, brewing/cooking techniques on the bioactive compounds of coffee: Benefits on human health as a functional food Food and Health DOI 10.3153/FH21032 YÖKSİS TR Index OpenAlex 64.5%
  20. 2021 Studying the Consumer Preferences and Consumption Attitudes of Traditional Tarhana Journal of Food Health and Technology Innovations DOI https://dergipark.org.tr/tr/pub/food YÖKSİS

Projects 22 See all (22) →

  1. 2026 METRO GROSMARKET SMART CHEF PROJESİ AKADEMİK DEĞERLENDİRME ÇALIŞMASI ARAŞTIRMA PROJESİ · Tamamlandı 2026-07-12 – 2026-07-31
  2. 2017 Norveç Su ürünleri Bakanlığı Projesi: Norveç Balık Çiftliklerinde Somon Yetiştiriciliği Hakkında Bilgilendirme Projesi (Oslo-Bergen, Norveç) (20.08.2017 -25.08.2017) Diğer Resmi Kurum ve Kuruluşlar · Tamamlandı 2017-08-20 – 2017-08-25
  3. 2011 Moleküler Mutfak Uygulamaları, İki Michelin Yıldızlı Moleküler Mutfak Restoranında Uygulama ve Araştırma. (Vevey-İsviçre) (02.05.2011 -08.05.2011) ARAŞTIRMA PROJESİ · Tamamlandı 2011-05-02 – 2011-05-08
  4. 2011 Marinasyon Tekniklerinin Etin Kalitesine Etkileri, AgroParisTech. (Paris-Fransa) (20.02.2011 -14.05.2011) ARAŞTIRMA PROJESİ · Tamamlandı 2011-02-20 – 2011-05-14
  5. 2011 Fransız Mutfağı Uygulamalı Araştırması, Le-Cordon Blue. (Paris-Fransa) (10.04.2011 -13.05.2011) Özel Kuruluşlar · Tamamlandı 2011-04-10 – 2011-05-13

Books 9 See all (9) →

  1. 2026 Meyve, Sebze ve Aromatik/Baharat Bitkilerinin Kurutulması DORA Basım-Yayın Dağıtım Ltd. Şti. ISBN 978-605-247-578-2 Kitap Bölümü · Bilimsel Kitap
  2. 2025 GIDA STABİLİZATÖRLERİ: Kimyası, Teknolojisi ve Uygulama Alanları DORA Basım-Yayın Dağıtım Ltd. Şti. ISBN 978-605-247-578-2 Kitap Bölümü · Bilimsel Kitap
  3. 2024 GIDA BİLİMLERİNDE BAHARATLAR: Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi Sidas Yayıncılık ISBN 978-625-95477-1-8 Kitap Bölümü · Bilimsel Kitap
  4. 2024 GIDA BİLİMLERİNDE BAHARATLAR: Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi Sidas Yayıncılık ISBN 978-625-95477-1-8 Kitap Bölümü · Bilimsel Kitap
  5. 2024 GIDA BİLİMLERİNDE BAHARATLAR: Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi Sidas Yayıncılık ISBN 978-625-95477-1-8 Kitap Bölümü · Bilimsel Kitap

Proceedings 13 See all (13) →

  1. 2011 Modelling and Determination of Optimum Conditions for Meat Marination 4th International Congress on Food and Nutriton and the 3rd SAFE Consortium International Congress on Food Safety-İstanbul/TÜRKİYE
  2. 2019 Consumer Preferences, Marketing Size, Regulations and Labeling of Functional Foods in Turkey 26th International Conference and Expo -14th International Symposium of ASFFBCFunctional Foods, Bioactive Compounds and Nutraceuticals-San Diego,CA/AMERİKA BİRLEŞİK DEVLETLERİ
  3. 2011 Yuvarlama (Yuvalama) 4th International Congress on Food and Nutriton and the 3rd SAFE Consortium International Congress on Food Safety-İstanbul/TÜRKİYE
  4. 1997 Yüksek Karbondioksit Basıncının Yersinia enterocolitica Üzerine Antimikrobiyal Etkisi Gıda Mühendisliği III, Ulusal Sempozyumu-Ankara ODTÜ/TÜRKİYE
  5. 2012 Determination of the Diffusion Behaviour of Salt And Acetic Acid in Meat Muscle at Different Marination Periods FIRST NORTH EUROPEAN CONGRESS ON FOOD-St. Petersburg/RUSYA FEDERASYONU

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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
32
With an akaturk profile
17
Turkish institutions
14
Co-authored works
%91

Academic co-authors 17

  1. MEHMET DURDU ÖNER Profesör · Alanya Üniversitesi 3
  2. MUSTAFA KAAN DOĞAN Araştırma Görevlisi · İstanbul Okan Üniversitesi same university 3
  3. ELİF YALÇIN Profesör · Sağlık Bilimleri Üniversitesi 2
  4. ERSİN DEMİR Profesör · Afyonkarahisar Sağlık Bilimleri Üniversitesi 2
  5. TUĞBA ÖZDAL Doktor Öğretim Üyesi · İstanbul Okan Üniversitesi same university 2
  6. ÖZLEM TOKUŞOĞLU Profesör · Manisa Celâl Bayar Üniversitesi 2
  7. İLKAY ELMACI Doktor Öğretim Üyesi · Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi 2
  8. ALİ COŞKUN DALGIÇ Profesör · Gaziantep Üniversitesi 1
  9. ARİF AKDAŞ Öğretim Görevlisi (uygulamalı Birim) · İstanbul Okan Üniversitesi same university 1
  10. EFE KAAN ULU Doktor Öğretim Üyesi · İstanbul Bilgi Üniversitesi 1
Show all (17)
  1. ELİF CEMRE ÖZAYDIN Doktor Öğretim Üyesi · İstanbul Gelişim Üniversitesi 1
  2. EMEL EKİNCİ Öğretim Görevlisi (uygulamalı Birim) · Çankırı Karatekin Üniversitesi 1
  3. FURKAN BURAK ÜNAL Öğretim Görevlisi (ders Vermekle Görevli) · Tekirdağ Namık Kemal Üniversitesi 1
  4. HAVVA TOPAL Öğretim Görevlisi (ders Vermekle Görevli) · Altınbaş Üniversitesi 1
  5. OZAN ATSIZ Doçent · Nevşehir Hacı Bektaş Veli Üniversitesi 1
  6. İBRAHİM ÇİFÇİ Doçent · İstanbul Üniversitesi 1
  7. ŞEBNEM KAYA Öğretim Görevlisi (uygulamalı Birim) · Ondokuz Mayıs Üniversitesi 1

National collaboration 14 institutions

Within own university5 joint works · İstanbul Okan Üniversitesi

  1. Alanya Üniversitesi 3 works · 1 academics
  2. Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi 2 works · 1 academics
  3. Afyonkarahisar Sağlık Bilimleri Üniversitesi 2 works · 1 academics
  4. Manisa Celâl Bayar Üniversitesi 2 works · 1 academics
  5. Sağlık Bilimleri Üniversitesi 2 works · 1 academics
  6. Altınbaş Üniversitesi 1 works · 1 academics
  7. Gaziantep Üniversitesi 1 works · 1 academics
  8. Nevşehir Hacı Bektaş Veli Üniversitesi 1 works · 1 academics
  9. Ondokuz Mayıs Üniversitesi 1 works · 1 academics
  10. Tekirdağ Namık Kemal Üniversitesi 1 works · 1 academics
Show all (14)
  1. Çankırı Karatekin Üniversitesi 1 works · 1 academics
  2. İstanbul Bilgi Üniversitesi 1 works · 1 academics
  3. İstanbul Gelişim Üniversitesi 1 works · 1 academics
  4. İstanbul Üniversitesi 1 works · 1 academics

Other co-authors (incl. international) 15

ŞENOL İBANOĞLU 4Eda Kulak 2SEVİNÇ YILDIRIM 2ASLI İÇİNGÜREMRE VAROLElif Selime ÜlgenFulya ÇelikGamze VatandostGizem Esra DestegülHATİCE ÇİFÇİMERVE TOPDAŞSaadet TezçiSelin IlgınlıSemih ArabacıŞÜKRÜ KARATAŞ

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.