Ahmet Hilmi Çon

1.8k total citations
69 papers, 1.4k citations indexed

About

Ahmet Hilmi Çon is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Ahmet Hilmi Çon has authored 69 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 46 papers in Food Science, 24 papers in Nutrition and Dietetics and 18 papers in Molecular Biology. Recurrent topics in Ahmet Hilmi Çon's work include Probiotics and Fermented Foods (34 papers), Meat and Animal Product Quality (16 papers) and Microbial Metabolites in Food Biotechnology (13 papers). Ahmet Hilmi Çon is often cited by papers focused on Probiotics and Fermented Foods (34 papers), Meat and Animal Product Quality (16 papers) and Microbial Metabolites in Food Biotechnology (13 papers). Ahmet Hilmi Çon collaborates with scholars based in Türkiye, Finland and France. Ahmet Hilmi Çon's co-authors include Ömer Şimşek, Enes Dertli̇, Nazım Usta, Hüsnü Yusuf Gökalp, Muzaffer Topçu, Özer Can, Erkan Öztürk, Ahmet Can, Erdinç Şahin Çonkur and Salim Serkan Nas and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Energy Conversion and Management.

In The Last Decade

Ahmet Hilmi Çon

64 papers receiving 1.3k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Ahmet Hilmi Çon Türkiye 22 741 397 395 351 218 69 1.4k
Andréas Redl France 21 543 0.7× 302 0.8× 418 1.1× 415 1.2× 56 0.3× 36 2.0k
Şebnem Tavman Türkiye 23 757 1.0× 77 0.2× 553 1.4× 503 1.4× 164 0.8× 77 1.9k
Fu‐Hung Hsieh United States 26 713 1.0× 239 0.6× 340 0.9× 431 1.2× 43 0.2× 53 2.0k
Antonio Guadix Spain 29 808 1.1× 1.3k 3.3× 491 1.2× 353 1.0× 31 0.1× 83 2.5k
Anne Desrumaux France 12 1.3k 1.8× 116 0.3× 178 0.5× 277 0.8× 44 0.2× 16 1.8k
Peggy M. Tomasula United States 29 1.2k 1.6× 696 1.8× 296 0.7× 397 1.1× 36 0.2× 106 2.3k
Ayaaki Ishizaki Japan 32 1.4k 1.9× 2.2k 5.5× 1.3k 3.3× 774 2.2× 80 0.4× 132 3.8k
Brian E. Farkas United States 26 916 1.2× 108 0.3× 196 0.5× 235 0.7× 20 0.1× 53 1.8k
Amelia C. Rubiolo Argentina 32 2.0k 2.7× 564 1.4× 190 0.5× 469 1.3× 32 0.1× 103 2.9k
M. Azad Emin Germany 28 1.6k 2.2× 166 0.4× 108 0.3× 1.1k 3.1× 154 0.7× 58 2.3k

Countries citing papers authored by Ahmet Hilmi Çon

Since Specialization
Citations

This map shows the geographic impact of Ahmet Hilmi Çon's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Ahmet Hilmi Çon with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ahmet Hilmi Çon more than expected).

Fields of papers citing papers by Ahmet Hilmi Çon

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ahmet Hilmi Çon. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Ahmet Hilmi Çon. The network helps show where Ahmet Hilmi Çon may publish in the future.

Co-authorship network of co-authors of Ahmet Hilmi Çon

This figure shows the co-authorship network connecting the top 25 collaborators of Ahmet Hilmi Çon. A scholar is included among the top collaborators of Ahmet Hilmi Çon based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Ahmet Hilmi Çon. Ahmet Hilmi Çon is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
2.
Mohammed, Sarhan & Ahmet Hilmi Çon. (2024). Postbiotic nanoparticles (postbiotics-NPs): a novel strategy for providing probiotics’ health advantages through food consumption. Food Science and Biotechnology. 33(12). 2729–2736. 6 indexed citations
3.
Şahi̇n, Nevzat, et al.. (2023). Trabzon Ekmeği Ekşi Hamurlarının Bazı Fizikokimyasal ve Mikrobiyolojik Özellikleri. Akademik Gıda. 21(2). 158–166. 1 indexed citations
4.
Çon, Ahmet Hilmi, et al.. (2023). Conjugated linoleic acid strengthens the apoptotic effect of cisplatin in A549 cells. Prostaglandins & Other Lipid Mediators. 166. 106731–106731. 9 indexed citations
5.
Özdemir, Nilgün, et al.. (2022). Multifunctional potentials of lactic acid bacterial isolates from Turkish traditional fermented foods. Letters in Applied Microbiology. 76(1). 3 indexed citations
6.
Çon, Ahmet Hilmi, et al.. (2022). Aktinobakteri İzolatlarının Transglutaminaz, Levansukraz ve Beta Galaktozidaz Üretim Yetenekleri. Akademik Gıda. 20(1). 30–39.
7.
Çelik, Ömer, et al.. (2021). Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures. LWT. 148. 111774–111774. 19 indexed citations
8.
Çon, Ahmet Hilmi, et al.. (2019). Technological properties of some lactic acid bacteria and interactions with Saccharomyces cerevisiae PFC121 in tarhana dough during fermentation. SHILAP Revista de lepidopterología. 1 indexed citations
9.
Bostan, Saim Zeki, et al.. (2017). Effects of gamma irradiation treatments and storage durations on fatty acid composition of natural hazelnut kernels. Akademik Ziraat Dergisi. 6(2). 95–100. 2 indexed citations
10.
Çon, Ahmet Hilmi, et al.. (2014). Farklı Gıdalardan İzole Edilen Laktik Asit Bakterilerinin Endüstriyel ve Probiyotik Özellikleri. Akademik Gıda. 12(4). 6–16. 2 indexed citations
11.
Çon, Ahmet Hilmi, et al.. (2014). Industrial and probiotic characteristics of lactic acid bacteria isolated from fermented foods.. 12(4). 6–16. 2 indexed citations
12.
Özdemir, Nilgün, et al.. (2013). Taze ve Depolanmış Kastamonu Yaş Tarhanasının Mikrobiyolojik Kalitesi. DergiPark (Istanbul University).
13.
Şimşek, Ömer, et al.. (2012). Comparison of microbiological and chemical properties of home and plant-type Ușak tarhana dough during fermentation.. 37(6). 341–348. 3 indexed citations
14.
Çon, Ahmet Hilmi, et al.. (2010). Citrinin, citreoviridin and sterigmatocystin: important mycotoxins in food and feed.. 8(5). 29–36. 2 indexed citations
15.
Çon, Ahmet Hilmi, et al.. (2002). Periodical Determination of Some Microbiological Characteristics of Sucuk Samples Produced at Some Big Meat Plants in the City of Afyon. TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES. 26(1). 11–16. 14 indexed citations
16.
Çon, Ahmet Hilmi, et al.. (2001). INVESTIGATION OF CHEMICAL AND MICROBIOLOGICAL QUALITY OF STRAINED (TORBA) YOGHURTS PRODUCED DURING THE SUMMER AND WINTER SEASONS IN DENİZLİ. SHILAP Revista de lepidopterología. 1 indexed citations
17.
Çon, Ahmet Hilmi & Hüsnü Yusuf Gökalp. (1998). Türkiye Pazarındaki Sucukların Bazı Kimyasal ve Mikrobiyolojik Nitelikleri. SHILAP Revista de lepidopterología. 2 indexed citations
18.
Çon, Ahmet Hilmi, et al.. (1998). Some characteristics of lactic acid bacteria present in commercial sucuk samples. Meat Science. 49(4). 387–397. 17 indexed citations
19.
Çon, Ahmet Hilmi, Ahmet Ayar, & Hüsnü Yusuf Gökalp. (1998). Bazı Baharat Uçucu Yağlarının Çeşitli Bakterilere Karsı Antimikrobiyal Etkisi. Pamukkale University Open Access Archive (Pamukkale University). 23(3). 171–175. 5 indexed citations
20.
Bakırcı, İhsan, et al.. (1993). Van ve Yöresinde İmal Edilen Kurutlar Üzerinde bir Araştırma. DergiPark (Istanbul University). 18(4). 2 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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