Arda Serpen

3.7k total citations
39 papers, 3.0k citations indexed

About

Arda Serpen is a scholar working on Biochemistry, Food Science and Pathology and Forensic Medicine. According to data from OpenAlex, Arda Serpen has authored 39 papers receiving a total of 3.0k indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Biochemistry, 13 papers in Food Science and 11 papers in Pathology and Forensic Medicine. Recurrent topics in Arda Serpen's work include Phytochemicals and Antioxidant Activities (15 papers), Tea Polyphenols and Effects (8 papers) and Advanced Glycation End Products research (8 papers). Arda Serpen is often cited by papers focused on Phytochemicals and Antioxidant Activities (15 papers), Tea Polyphenols and Effects (8 papers) and Advanced Glycation End Products research (8 papers). Arda Serpen collaborates with scholars based in Türkiye, Serbia and Italy. Arda Serpen's co-authors include Vural Gökmen, Vincenzo Fogliano, Halise Gül Akıllıoğlu, Slađana Žilić, Edoardo Capuano, Burçe Ataç Mogol, Jale Acar, K. Savaş Bahçeci, Özge Ç. Açar and Francisco J. Morales and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Arda Serpen

39 papers receiving 2.9k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Arda Serpen Türkiye 27 1.4k 1.0k 881 776 410 39 3.0k
Dino Mastrocola Italy 31 1.6k 1.2× 850 0.8× 732 0.8× 469 0.6× 525 1.3× 83 3.2k
Michael Granvogl Germany 35 2.2k 1.6× 779 0.8× 763 0.9× 512 0.7× 459 1.1× 77 3.3k
Monica Anese Italy 39 2.6k 1.9× 1.8k 1.7× 1.2k 1.4× 805 1.0× 580 1.4× 113 5.2k
Edoardo Capuano Netherlands 35 2.2k 1.6× 575 0.6× 1.1k 1.3× 1.4k 1.8× 797 1.9× 91 4.1k
Zuobing Xiao China 34 1.8k 1.3× 714 0.7× 510 0.6× 613 0.8× 633 1.5× 112 3.5k
Biagio Fallico Italy 28 1.0k 0.7× 882 0.9× 943 1.1× 622 0.8× 377 0.9× 81 2.7k
Song Zhu China 32 1.5k 1.1× 521 0.5× 919 1.0× 1.2k 1.5× 883 2.2× 94 3.5k
Sirithon Siriamornpun Thailand 32 1.4k 1.0× 1.2k 1.2× 1.1k 1.3× 627 0.8× 546 1.3× 69 3.5k
Aleksander Siger Poland 35 1.3k 1.0× 1.5k 1.5× 905 1.0× 705 0.9× 703 1.7× 152 4.0k
Liangli Yu United States 28 1.1k 0.8× 1.5k 1.4× 1.0k 1.2× 829 1.1× 690 1.7× 42 3.2k

Countries citing papers authored by Arda Serpen

Since Specialization
Citations

This map shows the geographic impact of Arda Serpen'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 Arda Serpen with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Arda Serpen more than expected).

Fields of papers citing papers by Arda Serpen

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Arda Serpen. 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 Arda Serpen. The network helps show where Arda Serpen may publish in the future.

Co-authorship network of co-authors of Arda Serpen

This figure shows the co-authorship network connecting the top 25 collaborators of Arda Serpen. A scholar is included among the top collaborators of Arda Serpen 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 Arda Serpen. Arda Serpen 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.
Serpen, Arda, et al.. (2025). Year-to-year differentiation of black tea through spectroscopic and chemometric analysis. European Food Research and Technology. 251(4). 535–544. 1 indexed citations
2.
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4.
Žilić, Slađana, et al.. (2013). Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean. European Food Research and Technology. 237(3). 409–418. 39 indexed citations
5.
Gökmen, Vural, Arda Serpen, & Burçe Ataç Mogol. (2012). Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry. Analytical and Bioanalytical Chemistry. 403(10). 2915–2922. 60 indexed citations
6.
Žilić, Slađana, Arda Serpen, Halise Gül Akıllıoğlu, Marijana Janković, & Vural Gökmen. (2012). Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour. Journal of Cereal Science. 56(3). 652–658. 150 indexed citations
7.
Alasalvar, Cesarettin, et al.. (2012). Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey. Journal of Agricultural and Food Chemistry. 60(25). 6323–6332. 157 indexed citations
8.
Žilić, Slađana, Arda Serpen, Halise Gül Akıllıoğlu, Vural Gökmen, & Jelena Vančetović. (2012). Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels. Journal of Agricultural and Food Chemistry. 60(5). 1224–1231. 260 indexed citations
9.
Žilić, Slađana, Halise Gül Akıllıoğlu, Arda Serpen, Miroljub Barać, & Vural Gökmen. (2012). Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins. Food Research International. 49(1). 1–6. 54 indexed citations
10.
Serpen, Arda, Ebru Pelvan, Cesarettin Alasalvar, et al.. (2012). Nutritional and Functional Characteristics of Seven Grades of Black Tea Produced in Turkey. Journal of Agricultural and Food Chemistry. 60(31). 7682–7689. 30 indexed citations
11.
Serpen, Arda, Vural Gökmen, & Vincenzo Fogliano. (2011). Total antioxidant capacities of raw and cooked meats. Meat Science. 90(1). 60–65. 198 indexed citations
12.
Capuano, Edoardo, et al.. (2009). Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. Food Research International. 42(9). 1295–1302. 162 indexed citations
13.
Gökmen, Vural, Arda Serpen, & Francisco J. Morales. (2009). Determination of Furosine in Thermally Processed Foods by Hydrophilic Interaction Liquid Chromatography. Journal of AOAC International. 92(5). 1460–1463. 22 indexed citations
14.
Serpen, Arda, Vural Gökmen, Alptekin Karagöz, & Hamit Köksel. (2008). Phytochemical Quantification and Total Antioxidant Capacities of Emmer (Triticum dicoccon Schrank) and Einkorn (Triticum monococcum L.) Wheat Landraces. Journal of Agricultural and Food Chemistry. 56(16). 7285–7292. 106 indexed citations
15.
Serpen, Arda, Burçe Ataç Mogol, & Vural Gökmen. (2007). Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin. Journal of Food Engineering. 82(3). 342–350. 25 indexed citations
16.
Serpen, Arda & Vural Gökmen. (2007). Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network. Molecular Nutrition & Food Research. 51(4). 383–389. 13 indexed citations
17.
Morales, Francisco J., Özge Ç. Açar, Arda Serpen, Gema Arribas-Lorenzo, & Vural Gökmen. (2007). Degradation of Free Tryptophan in a Cookie Model System and Its Application in Commercial Samples. Journal of Agricultural and Food Chemistry. 55(16). 6793–6797. 13 indexed citations
18.
Serpen, Arda & Vural Gökmen. (2005). A proposed mechanism for the inhibition of soybean lipoxygenase by β‐carotene. Journal of the Science of Food and Agriculture. 86(3). 401–406. 9 indexed citations
19.
Gökmen, Vural, K. Savaş Bahçeci, Arda Serpen, & Jale Acar. (2004). Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. LWT. 38(8). 903–908. 51 indexed citations
20.
Bahçeci, K. Savaş, Arda Serpen, Vural Gökmen, & Jale Acar. (2004). Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. Journal of Food Engineering. 66(2). 187–192. 178 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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