Arzu Başman

1.1k total citations
27 papers, 855 citations indexed

About

Arzu Başman is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Arzu Başman has authored 27 papers receiving a total of 855 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Nutrition and Dietetics, 19 papers in Food Science and 5 papers in Plant Science. Recurrent topics in Arzu Başman's work include Food composition and properties (21 papers), Polysaccharides Composition and Applications (11 papers) and Proteins in Food Systems (8 papers). Arzu Başman is often cited by papers focused on Food composition and properties (21 papers), Polysaccharides Composition and Applications (11 papers) and Proteins in Food Systems (8 papers). Arzu Başman collaborates with scholars based in Türkiye, United States and South Korea. Arzu Başman's co-authors include Hamit Köksel, Seda Yalçın, P. K. W. Ng, Serpil Öztürk, Kevser Kahraman, Gülüm Şümnü, Serpil Şahin, Filiz Köksel, Venkatesh Meda and Gi‐Hyung Ryu and has published in prestigious journals such as Food Chemistry, Journal of Food Engineering and Journal of Food Science.

In The Last Decade

Arzu Başman

26 papers receiving 797 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Arzu Başman Türkiye 17 670 566 247 63 48 27 855
Maria Soral‐Śmietana Poland 17 718 1.1× 619 1.1× 151 0.6× 75 1.2× 52 1.1× 56 936
Dimitra Lebesi Greece 7 526 0.8× 468 0.8× 131 0.5× 43 0.7× 57 1.2× 7 753
Lorena S. Sciarini Argentina 14 702 1.0× 656 1.2× 291 1.2× 101 1.6× 31 0.6× 23 977
Esther de la Hera Spain 16 997 1.5× 726 1.3× 248 1.0× 138 2.2× 38 0.8× 16 1.1k
J. A. Rojas Spain 6 1.1k 1.6× 926 1.6× 325 1.3× 45 0.7× 29 0.6× 8 1.2k
Sami Hemdane Belgium 15 703 1.0× 438 0.8× 284 1.1× 28 0.4× 32 0.7× 15 872
Seeratpreet Kaur India 14 560 0.8× 438 0.8× 362 1.5× 47 0.7× 45 0.9× 19 910
Carlos Osella Argentina 14 576 0.9× 467 0.8× 141 0.6× 85 1.3× 31 0.6× 32 732
Halina Gambuś Poland 16 581 0.9× 392 0.7× 236 1.0× 46 0.7× 15 0.3× 93 742
Alex A. Anton Canada 8 564 0.8× 450 0.8× 209 0.8× 45 0.7× 74 1.5× 10 764

Countries citing papers authored by Arzu Başman

Since Specialization
Citations

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

Fields of papers citing papers by Arzu Başman

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Arzu Başman

This figure shows the co-authorship network connecting the top 25 collaborators of Arzu Başman. A scholar is included among the top collaborators of Arzu Başman 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 Arzu Başman. Arzu Başman 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.
Başman, Arzu, et al.. (2025). Effects of Infrared Treatment on Some Constituents and Functional Properties of Chia Seed. Food Science & Nutrition. 13(6). e70308–e70308.
2.
Başman, Arzu, et al.. (2015). Physicochemical properties of infrared heat‐moisture treated wheat starch. Starch - Stärke. 68(1-2). 67–75. 16 indexed citations
3.
Başman, Arzu, et al.. (2015). Infrared drying: A promising technique for bulgur production. Journal of Cereal Science. 68. 31–37. 23 indexed citations
4.
Başman, Arzu, et al.. (2015). Effects of infrared heat‐moisture treatment on physicochemical properties of corn starch. Starch - Stärke. 67(5-6). 528–539. 24 indexed citations
5.
Yalçın, Sıddika Songül & Arzu Başman. (2015). Effects of infrared treatment on tocopherols, total phenolics and antioxidant activity of soybean samples. Quality Assurance and Safety of Crops & Foods. 8(2). 273–281. 2 indexed citations
6.
Yalçın, Seda & Arzu Başman. (2014). Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples. Food Chemistry. 169. 203–210. 57 indexed citations
7.
Başman, Arzu & Seda Yalçın. (2011). Quick-boiling noodle production by using infrared drying. Journal of Food Engineering. 106(3). 245–252. 35 indexed citations
8.
Öztürk, Serpil, et al.. (2008). Evaluation of molecular weight distribution, pasting and functional properties, and enzyme resistant starch content of acid-modified corn starches. Food Science and Biotechnology. 17(4). 755–760. 11 indexed citations
9.
Yalçın, Seda & Arzu Başman. (2008). Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle. International Journal of Food Science & Technology. 43(9). 1637–1644. 74 indexed citations
10.
Köksel, Hamit, Arzu Başman, Kevser Kahraman, & Serpil Öztürk. (2007). Effect of Acid Modification and Heat Treatments on Resistant Starch Formation and Functional Properties of Corn Starch. International Journal of Food Properties. 10(4). 691–702. 35 indexed citations
11.
Çelik, Süeda, Arzu Başman, Erkan Yalçın, & Hamit Köksel. (2004). Effects of Irradiation on Protein Electrophoretic Properties, Water Absorption and Cooking Quality of Dry Bean and Chickpea. Food Science and Technology Research. 10(4). 410–415. 7 indexed citations
12.
Köksel, Hamit, et al.. (2004). Effects of extrusion variables on the properties of waxy hulless barley extrudates. Food / Nahrung. 48(1). 19–24. 69 indexed citations
13.
Yalçın, Erkan, et al.. (2004). Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of lentils. International Journal of Food Sciences and Nutrition. 55(8). 641–648. 7 indexed citations
14.
Başman, Arzu, Hamit Köksel, & P. K. W. Ng. (2003). Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads. Journal of Food Science. 68(8). 2453–2460. 54 indexed citations
15.
Köksel, Hamit, et al.. (2003). Development of a bulgur‐like product using extrusion cooking. Journal of the Science of Food and Agriculture. 83(7). 630–636. 7 indexed citations
16.
Başman, Arzu, et al.. (2002). Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours. European Food Research and Technology. 215(5). 447–447. 4 indexed citations
17.
Başman, Arzu, Hamit Köksel, & P. K. W. Ng. (2002). Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours. European Food Research and Technology. 215(5). 419–424. 104 indexed citations
18.
Başman, Arzu, Hamit Köksel, & P. K. W. Ng. (2002). Effects of Transglutaminase on SDS‐PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends. Journal of Food Science. 67(7). 2654–2658. 56 indexed citations
19.
Başman, Arzu & Hamit Köksel. (2001). Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka. European Food Research and Technology. 212(2). 198–202. 32 indexed citations
20.
Başman, Arzu & Hamit Köksel. (1999). Properties and Composition of Turkish Flat Bread (Bazlama) Supplemented with Barley Flour and Wheat Bran. Cereal Chemistry. 76(4). 506–511. 48 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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