Aytül Hamzalıoğlu

1.1k total citations
26 papers, 756 citations indexed

About

Aytül Hamzalıoğlu is a scholar working on Food Science, Plant Science and Clinical Biochemistry. According to data from OpenAlex, Aytül Hamzalıoğlu has authored 26 papers receiving a total of 756 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 9 papers in Plant Science and 8 papers in Clinical Biochemistry. Recurrent topics in Aytül Hamzalıoğlu's work include Potato Plant Research (16 papers), Advanced Glycation End Products research (8 papers) and Sesame and Sesamin Research (5 papers). Aytül Hamzalıoğlu is often cited by papers focused on Potato Plant Research (16 papers), Advanced Glycation End Products research (8 papers) and Sesame and Sesamin Research (5 papers). Aytül Hamzalıoğlu collaborates with scholars based in Türkiye, Italy and Serbia. Aytül Hamzalıoğlu's co-authors include Vural Gökmen, Tolgahan Kocadağlı, Burçe Ataç Mogol, Mevlüde Kızıl, Neslihan Göncüoğlu Taş, Vincenzo Fogliano, M.A.J.S. van Boekel, Hà Trần Nguyên, H.J. van der Fels‐Klerx and Edoardo Capuano 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

Aytül Hamzalıoğlu

24 papers receiving 751 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Aytül Hamzalıoğlu Türkiye 17 458 221 188 105 103 26 756
Stéphanie Devaud Switzerland 12 393 0.9× 275 1.2× 257 1.4× 112 1.1× 117 1.1× 15 834
Gema Arribas-Lorenzo Spain 11 335 0.7× 168 0.8× 170 0.9× 104 1.0× 88 0.9× 12 577
Christoph Cerny Switzerland 14 361 0.8× 104 0.5× 135 0.7× 110 1.0× 191 1.9× 17 887
Özge Ç. Açar Türkiye 14 610 1.3× 332 1.5× 143 0.8× 168 1.6× 250 2.4× 20 923
Peter K. C. Ong Singapore 13 342 0.7× 188 0.9× 96 0.5× 141 1.3× 100 1.0× 17 653
Michael Lindenmeier Germany 11 166 0.4× 134 0.6× 273 1.5× 150 1.4× 139 1.3× 15 689
Lu Xiao China 9 183 0.4× 91 0.4× 94 0.5× 73 0.7× 113 1.1× 19 482
Josef Kerler Switzerland 12 466 1.0× 116 0.5× 33 0.2× 112 1.1× 86 0.8× 16 776
Laura Pripis‐Nicolau France 5 391 0.9× 158 0.7× 51 0.3× 121 1.2× 75 0.7× 7 543
Zeng Shitong China 7 126 0.3× 80 0.4× 75 0.4× 97 0.9× 62 0.6× 21 390

Countries citing papers authored by Aytül Hamzalıoğlu

Since Specialization
Citations

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

Fields of papers citing papers by Aytül Hamzalıoğlu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Aytül Hamzalıoğlu

This figure shows the co-authorship network connecting the top 25 collaborators of Aytül Hamzalıoğlu. A scholar is included among the top collaborators of Aytül Hamzalıoğlu 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 Aytül Hamzalıoğlu. Aytül Hamzalıoğlu 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.
Hamzalıoğlu, Aytül, et al.. (2025). Changes in starch fractions and estimated glycemic index of wheat flour under different sprouting conditions. Journal of Food Composition and Analysis. 144. 107725–107725.
2.
Hamzalıoğlu, Aytül, et al.. (2025). Investigation of the effects of thiol compounds on acrylamide formation and aroma profile in formulated potato chips. Food Chemistry. 493(Pt 1). 145673–145673.
3.
El‐Said, Marwa M., Aytül Hamzalıoğlu, & Vural Gökmen. (2025). Characterization of whey protein concentrate-maltodextrin-pomegranate peel phenolic compounds ternary conjugate as a novel food-grade stabilizer for nano-pickering emulsion. Food Research International. 203. 115894–115894. 3 indexed citations
4.
Žilić, Slađana, et al.. (2024). Assessment of acrylamide content in corn-based snack products marketed in Serbia. Journal of Food Composition and Analysis. 135. 106652–106652. 2 indexed citations
5.
Aksoy, M. O., Aytül Hamzalıoğlu, & Vural Gökmen. (2024). Investigating the Formation of In Vitro Immunogenic Gluten Peptides after Covalent Modification of Their Structure with Green Tea Phenolic Compounds under Alkaline Conditions. Journal of Agricultural and Food Chemistry. 72(24). 13898–13905. 1 indexed citations
6.
Hamzalıoğlu, Aytül, et al.. (2023). Casein–phenol interactions occur during digestion and affect bioactive peptide and phenol bioaccessibility. Food & Function. 14(20). 9457–9469. 8 indexed citations
7.
Hamzalıoğlu, Aytül, et al.. (2022). Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion. Current Research in Food Science. 5. 1118–1126. 15 indexed citations
8.
Žilić, Slađana, Burçe Ataç Mogol, Aytül Hamzalıoğlu, et al.. (2022). Acrylamide in Corn-Based Thermally Processed Foods: A Review. Journal of Agricultural and Food Chemistry. 70(14). 4165–4181. 34 indexed citations
9.
Hamzalıoğlu, Aytül & Vural Gökmen. (2020). 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling. Food Chemistry. 318. 126467–126467. 72 indexed citations
10.
Hamzalıoğlu, Aytül, et al.. (2020). Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicum L.) seeds during roasting. European Food Research and Technology. 246(12). 2399–2410. 16 indexed citations
11.
Hamzalıoğlu, Aytül, et al.. (2019). Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting. Journal of Agricultural and Food Chemistry. 67(17). 4923–4930. 73 indexed citations
12.
Hamzalıoğlu, Aytül & Vural Gökmen. (2017). Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids. Food Chemistry. 240. 354–360. 32 indexed citations
13.
Hamzalıoğlu, Aytül, et al.. (2017). Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Food Research International. 99(Pt 1). 586–595. 68 indexed citations
14.
Hamzalıoğlu, Aytül & Vural Gökmen. (2016). Investigations on the reactions of α-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits. Food & Function. 7(6). 2544–2550. 32 indexed citations
15.
Fels‐Klerx, H.J. van der, Edoardo Capuano, Hà Trần Nguyên, et al.. (2014). Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics. Food Research International. 57. 210–217. 71 indexed citations
16.
Mogol, Burçe Ataç, Tolgahan Kocadağlı, Aytül Hamzalıoğlu, et al.. (2013). Online monitoring of acrylamide in biscuits using the front face fluorescence analyzer FLUORALYS.. Aspects of applied biology. 65–77. 1 indexed citations
17.
Kocadağlı, Tolgahan, et al.. (2012). In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation. Food & Function. 3(9). 970–970. 85 indexed citations
18.
Fiore, Alberto, Antonio Dario Troise, Burçe Ataç Mogol, et al.. (2012). Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies. Journal of Agricultural and Food Chemistry. 60(43). 10808–10814. 52 indexed citations
19.
Hamzalıoğlu, Aytül & Vural Gökmen. (2012). Role of bioactive carbonyl compounds on the conversion of asparagine into acrylamide during heating. European Food Research and Technology. 235(6). 1093–1099. 17 indexed citations
20.
Hamzalıoğlu, Aytül, Burçe Ataç Mogol, Roberta Barone Lumaga, Vincenzo Fogliano, & Vural Gökmen. (2011). Role of curcumin in the conversion of asparagine into acrylamide during heating. Amino Acids. 44(6). 1419–1426. 24 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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