Barbaros Özer

2.6k total citations
67 papers, 1.8k citations indexed

About

Barbaros Özer is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Barbaros Özer has authored 67 papers receiving a total of 1.8k indexed citations (citations by other indexed papers that have themselves been cited), including 57 papers in Food Science, 23 papers in Nutrition and Dietetics and 21 papers in Molecular Biology. Recurrent topics in Barbaros Özer's work include Probiotics and Fermented Foods (41 papers), Meat and Animal Product Quality (20 papers) and Proteins in Food Systems (18 papers). Barbaros Özer is often cited by papers focused on Probiotics and Fermented Foods (41 papers), Meat and Animal Product Quality (20 papers) and Proteins in Food Systems (18 papers). Barbaros Özer collaborates with scholars based in Türkiye, United Kingdom and United States. Barbaros Özer's co-authors include Hüseyin Avni Kırmacı, Ali Adnan Hayaloğlu, Alistair S. Grandison, Metin Atamer, Ahmet Ferit Atasoy, Ceren Akal, Richard K. Robinson, R. K. Robinson, Alan E. Bell and Zeynep B. Güzel‐Seydim and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Dairy Science and Food Research International.

In The Last Decade

Barbaros Özer

66 papers receiving 1.7k citations

Peers

Barbaros Özer

ASZ

BIOTE

M.C. Silva Brazil

R. I. Dave United States

Francisco C. Ibáñez Spain

Mirna Lúcia Gigante Brazil

Frank Sherkat Australia

Flávia Carolina Alonso Buriti Brazil

Roger K. Abrahamsen Norway

Kayanush J. Aryana United States

Karina Maria Olbrich dos Santos Brazil

Rajka Božanić Croatia

M.C. Silva Brazil

Barbaros Özer

944 ×0.6

549 ×0.8

375 ×0.6

318 ×0.7

ASZ

101 ×0.7

BIOTE

Citations per year, relative to Barbaros Özer Barbaros Özer (= 1×) peers M.C. Silva

Countries citing papers authored by Barbaros Özer

Since Specialization

Citations

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

Fields of papers citing papers by Barbaros Özer

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Barbaros Özer

This figure shows the co-authorship network connecting the top 25 collaborators of Barbaros Özer. A scholar is included among the top collaborators of Barbaros Özer 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 Barbaros Özer. Barbaros Özer is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Özer, Barbaros, et al.. (2025). Determination of Nutritional Value, Antioxidant Activities, Microbiological and Sensory Properties of Almond, Soy and Oat Based Fermented Beverages. Journal of Culinary Science & Technology. 24(1). 16–32. 2 indexed citations

Özer, Barbaros, et al.. (2025). A review of various protein separation techniques and valorization of cheese whey and buttermilk. European Food Research and Technology. 251(12). 4263–4279.

Akal, Ceren, et al.. (2023). Optimisation of stabiliser usage conditions in oat milk production using response surface methodology. Acta Alimentaria. 52(1). 143–154. 2 indexed citations

Ozturkoglu‐Budak, Sebnem, et al.. (2023). OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINATIONS. Journal of Microbiology Biotechnology and Food Sciences. e9241–e9241. 4 indexed citations

Agriopoulou, Sofia, et al.. (2023). Recent Advances in High Pressure Processing of Milk and Milk Products - A review. Tarım Bilimleri Dergisi. 1–12. 1 indexed citations

Akal, Ceren, et al.. (2022). Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production. Food Technology and Biotechnology. 60(2). 253–265. 8 indexed citations

Şendur, Süleyman Nahit, et al.. (2021). Acute and short-term effects of Lactobacillus paracasei subsp. paracasei 431 and inulin intake on appetite control and dietary intake: A two-phases randomized, double blind, placebo-controlled study. Appetite. 169. 105855–105855. 8 indexed citations

Atamer, Metin, Ebru Şenel, Ali Adnan Hayaloğlu, & Barbaros Özer. (2016). Kuru Kaymağın Tekstürel Yapısı. DergiPark (Istanbul University). 1 indexed citations

Kırmacı, Hüseyin Avni, et al.. (2015). Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk. International Journal of Food Properties. 18(9). 1915–1929. 8 indexed citations

10.

Karaman, Ayşe Demet, Barbaros Özer, Melvin A. Pascall, & Valente B. Alvárez. (2015). Recent Advances in Dairy Packaging. Food Reviews International. 31(4). 295–318. 48 indexed citations

11.

Taş, Tuğba Kök, Atıf Can Seydim, Barbaros Özer, & Zeynep B. Güzel‐Seydim. (2012). Effects of different fermentation parameters on quality characteristics of kefir. Journal of Dairy Science. 96(2). 780–789. 86 indexed citations

12.

Özer, Barbaros & Hüseyin Avni Kırmacı. (2009). Development of proteolysis in white-brined cheese: role of micro-encapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 used as adjunct cultures.. Milk science international/Milchwissenschaft. 64(3). 295–299. 1 indexed citations

13.

Hayaloğlu, Ali Adnan, Barbaros Özer, & Patrick F. Fox. (2008). Cheeses of Turkey: 2. Varieties ripened under brine. HAL (Le Centre pour la Communication Scientifique Directe). 2 indexed citations

14.

Toufeili, Imad & Barbaros Özer. (2006). Brined cheeses from the Middle East and Turkey.. 188–210. 2 indexed citations

15.

Özer, Barbaros. (2004). Destructive Effects of Classical Viscosimeters on the Microstructure of Yoghurt Gel. TURKISH JOURNAL OF AGRICULTURE AND FORESTRY. 28(1). 19–23. 1 indexed citations

16.

Türkoğlu, Hüseyin, Ahmet Ferit Atasoy, & Barbaros Özer. (2003). Şanlıurfa ilinde üretilen ve satışa sunulan süt yoğurt ve Urfa peynirlerinin bazı kimyasal özellikleri. 7. 69–76. 2 indexed citations

17.

Türkoğlu, Hüseyin, et al.. (2003). Şanlıurfa ilinde üretilen ve satışa sunulan süt,yoğurt ve Urfa peynirlerinin bazı mikrobiyolojik özellikleri. 7. 77–83. 4 indexed citations

18.

Özer, Barbaros, Alistair S. Grandison, Richard Robinson, & Metin Atamer. (2003). Effects of lactoperoxidase and hydrogen peroxide on rheological properties of yoghurt. Journal of Dairy Research. 70(2). 227–232. 16 indexed citations

19.

Yılmaztekin, Murat, Barbaros Özer, & Ahmet Ferit Atasoy. (2003). Survival ofLactobacillus acidophilusLA-5 andBifidobacterium bifidumBB-02 in white-brined cheese. International Journal of Food Sciences and Nutrition. 55(1). 53–60. 46 indexed citations

20.

Özer, Barbaros & Metin Atamer. (1994). Yoğurt Jelinin Oluşumunda Serum Proteinlerinin Rolü. DergiPark (Istanbul University). 19(3). 1 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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