Aylin Altan

2.1k total citations
28 papers, 1.8k citations indexed

About

Aylin Altan is a scholar working on Food Science, Nutrition and Dietetics and Biomaterials. According to data from OpenAlex, Aylin Altan has authored 28 papers receiving a total of 1.8k indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Food Science, 14 papers in Nutrition and Dietetics and 6 papers in Biomaterials. Recurrent topics in Aylin Altan's work include Food composition and properties (11 papers), Polysaccharides Composition and Applications (8 papers) and Electrospun Nanofibers in Biomedical Applications (5 papers). Aylin Altan is often cited by papers focused on Food composition and properties (11 papers), Polysaccharides Composition and Applications (8 papers) and Electrospun Nanofibers in Biomedical Applications (5 papers). Aylin Altan collaborates with scholars based in Türkiye, United States and Poland. Aylin Altan's co-authors include Medeni Maskan, Kathryn McCarthy, Zeynep Aytaç, Tamer Uyar, Sibel Yağcı, Erhan Horuz, María José Fabra, Marta Martínez‐Sanz, Laura G. Gómez‐Mascaraque and Amparo López‐Rubio and has published in prestigious journals such as Food Chemistry, Journal of Dairy Science and Food Hydrocolloids.

In The Last Decade

Aylin Altan

27 papers receiving 1.7k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Aylin Altan Türkiye 20 985 842 449 334 216 28 1.8k
Marcella Mastromatteo Italy 24 813 0.8× 653 0.8× 659 1.5× 470 1.4× 169 0.8× 55 1.7k
Arashdeep Singh India 23 1.1k 1.1× 995 1.2× 401 0.9× 618 1.9× 187 0.9× 92 2.2k
Donatella Peressini Italy 26 1.3k 1.3× 1.3k 1.5× 631 1.4× 569 1.7× 155 0.7× 48 2.4k
Abid Hasnain Pakistan 28 1.5k 1.5× 1.4k 1.6× 891 2.0× 645 1.9× 158 0.7× 115 2.5k
Seid Reza Falsafi Iran 24 976 1.0× 535 0.6× 475 1.1× 214 0.6× 146 0.7× 45 1.8k
Lai‐Hoong Cheng Malaysia 23 812 0.8× 549 0.7× 545 1.2× 412 1.2× 120 0.6× 53 1.7k
Alessandro Sensidoni Italy 25 1.0k 1.1× 988 1.2× 873 1.9× 425 1.3× 140 0.6× 48 2.4k
Xiangzhen Ge China 28 1.3k 1.3× 1.4k 1.7× 574 1.3× 481 1.4× 139 0.6× 72 2.4k
Pasquale M. Falcone Italy 20 730 0.7× 474 0.6× 221 0.5× 313 0.9× 189 0.9× 46 1.3k
Yahya Maghsoudlou Iran 26 1.2k 1.2× 340 0.4× 608 1.4× 392 1.2× 210 1.0× 90 2.0k

Countries citing papers authored by Aylin Altan

Since Specialization
Citations

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

Fields of papers citing papers by Aylin Altan

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Aylin Altan

This figure shows the co-authorship network connecting the top 25 collaborators of Aylin Altan. A scholar is included among the top collaborators of Aylin Altan 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 Aylin Altan. Aylin Altan 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.
Altan, Aylin, et al.. (2024). ZEOLİTİK İMİDAZOLAT KAFES YAPISININ SENTEZİ VE KARAKTERİZASYONU. GIDA / THE JOURNAL OF FOOD. 49(1). 52–67.
3.
Altan, Aylin & Sibel Yağcı. (2023). Physicochemical characteristics and structural changes of fermented faba bean extrudates prepared by twin-screw extrusion. Food Chemistry. 411. 135502–135502. 21 indexed citations
4.
Altan, Aylin, et al.. (2021). Optimization of functionalized electrospun fibers for the development of colorimetric oxygen indicator as an intelligent food packaging system. Food Packaging and Shelf Life. 28. 100651–100651. 36 indexed citations
5.
6.
Altan, Aylin, et al.. (2017). ELEKTROEĞİRME YÖNTEMİNE DAYALI NANOSENSÖRLERİN GIDA ALANINDAKİ UYGULAMALARI. GIDA / THE JOURNAL OF FOOD. 42(6). 708–725. 2 indexed citations
7.
Horuz, Erhan, Aylin Altan, & Medeni Maskan. (2012). Spray Drying and Process Optimization of Unclarified Pomegranate (Punica granatum) Juice. Drying Technology. 30(7). 787–798. 64 indexed citations
8.
Altan, Aylin, et al.. (2011). Oil Migration in Chocolate and Almond Product Confectionery Systems. Journal of Food Science. 76(6). E489–94. 18 indexed citations
9.
Altan, Aylin, Kathryn McCarthy, Rohan V. Tikekar, Michael J. McCarthy, & Nitin Nitin. (2011). Image Analysis of Microstructural Changes in Almond Cotyledon as a Result of Processing. Journal of Food Science. 76(2). E212–21. 18 indexed citations
10.
Altan, Aylin, Mecit Halil Öztop, Kathryn McCarthy, & Michael J. McCarthy. (2011). Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry. Journal of Food Engineering. 107(2). 200–207. 30 indexed citations
11.
Altan, Aylin, Kathryn McCarthy, & Medeni Maskan. (2009). Effect of Extrusion Cooking on Functional Properties and in vitro Starch Digestibility of Barley‐Based Extrudates from Fruit and Vegetable By‐Products. Journal of Food Science. 74(2). E77–86. 122 indexed citations
12.
Altan, Aylin, Kathryn McCarthy, & Medeni Maskan. (2009). Effect of extrusion process on antioxidant activity, total phenolics and β‐glucan content of extrudates developed from barley‐fruit and vegetable by‐products. International Journal of Food Science & Technology. 44(6). 1263–1271. 122 indexed citations
13.
Altan, Aylin, Kathryn McCarthy, & Medeni Maskan. (2008). Extrusion cooking of barley flour and process parameter optimization by using response surface methodology. Journal of the Science of Food and Agriculture. 88(9). 1648–1659. 66 indexed citations
14.
Altan, Aylin, Kathryn McCarthy, & Medeni Maskan. (2008). Effect of screw configuration and raw material on some properties of barley extrudates. Journal of Food Engineering. 92(4). 377–382. 46 indexed citations
15.
Altan, Aylin, Kathryn McCarthy, & Medeni Maskan. (2007). Evaluation of snack foods from barley–tomato pomace blends by extrusion processing. Journal of Food Engineering. 84(2). 231–242. 311 indexed citations
16.
Altan, Aylin, Mahir Turhan, & Sundaram Gunasekaran. (2005). Short Communication: Comparison of Covered and Uncovered Schreiber Test for Cheese Meltability Evaluation. Journal of Dairy Science. 88(3). 857–861. 29 indexed citations
17.
Altan, Aylin & Medeni Maskan. (2005). RHEOLOGICAL BEHAVIOR OF POMEGRANATE (PUNICA GRANATUM L.) JUICE AND CONCENTRATE. Journal of Texture Studies. 36(1). 68–77. 41 indexed citations
18.
Altan, Aylin, et al.. (2005). Rheological Behaviour and Time Dependent Characterisation of Gilaboru Juice (Viburnum opulus L.). Food Science and Technology International. 11(2). 129–137. 22 indexed citations
19.
Altan, Aylin & Medeni Maskan. (2005). Microwave assisted drying of short-cut (ditalini) macaroni: Drying characteristics and effect of drying processes on starch properties. Food Research International. 38(7). 787–796. 40 indexed citations
20.
Altan, Aylin & Medeni Maskan. (2004). Microwave Assisted Drying of Short-Cut (Ditalini) Macaroni: Cooking Process and Textural Properties. Food Science and Technology International. 10(3). 187–196. 8 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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