Author: C. Tokatli1
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  • 1 Trakya University, Bayrambey Quarter, Enez Street, No.140, 22400, İpsala / Edirne, Turkey
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Meriç River Delta is located in the Thrace Region of Turkey, and it is one of the most important wetlands worldwide. Gala and Sığırcı Lakes, which are known as significant lakes in Turkey in terms of especial biodiversity, are located in the Meriç River Delta and they are the main lentic factors of the system. The aim of this study was to evaluate the essential and toxic element bioaccumulation levels in fishes of Gala and Sığırcı Lakes from a statistical perspective by investigating a total of 25 macro- and micro-element bioaccumulations. One-Way ANOVA Test (OWAT) was applied to detected data in order to determine the statistical differences of element bioaccumulations among the fish species. Cluster analysis (CA) was also applied to detected data in order to classify the investigated elements in terms of bioaccumulation levels in fish tissues. According to the results of OWAT, although statistical differences were not recorded among the fish species in terms of essential element levels, significant statistical differences were recorded in terms of toxic element levels (P<0.05). According to the results of CA, 5 statistically significant clusters were formed, which were named as “Most intense elements”, “Second most intense elements”, “Moderate intense elements”, “Second rarest elements”, and “Rarest elements”. It was also found that toxic element bioaccumulation rates in fishes of Gala Lake were significantly higher than in fishes of Sığırcı Lake (P<0.05).

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       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

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2020
 
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768
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Citable
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28
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Scopus
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100
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to acceptance
 
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2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
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0,433
5 Year
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Citable
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H-index
27
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Scopus
Scite Score
220/247=0,9
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Scopus
SNIP
0,275
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15%

 

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Acta Alimentaria
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