Berrin Özkaya

815 total citations
27 papers, 614 citations indexed

About

Berrin Özkaya is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, Berrin Özkaya has authored 27 papers receiving a total of 614 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Nutrition and Dietetics, 17 papers in Plant Science and 7 papers in Food Science. Recurrent topics in Berrin Özkaya's work include Food composition and properties (19 papers), Phytase and its Applications (16 papers) and Microbial Metabolites in Food Biotechnology (7 papers). Berrin Özkaya is often cited by papers focused on Food composition and properties (19 papers), Phytase and its Applications (16 papers) and Microbial Metabolites in Food Biotechnology (7 papers). Berrin Özkaya collaborates with scholars based in Türkiye and India. Berrin Özkaya's co-authors include Hazım Özkaya, İrem Saka, Hamit Köksel, İlkem Demirkesen, M. J. Edney, Mustafa Agâh Tekindal, Yasemin Genç, Ferruh Erdoğdu, Nihat Akın and Yasemin Yavuz and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Critical Reviews in Food Science and Nutrition.

In The Last Decade

Berrin Özkaya

25 papers receiving 584 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Berrin Özkaya Türkiye 15 370 279 194 83 46 27 614
Haroon Rashid Naik India 16 432 1.2× 379 1.4× 239 1.2× 50 0.6× 42 0.9× 57 705
James Pan United States 15 434 1.2× 324 1.2× 290 1.5× 80 1.0× 36 0.8× 30 651
Bojana Filipčev Serbia 17 538 1.5× 530 1.9× 272 1.4× 114 1.4× 74 1.6× 75 923
Nikolina Čukelj Croatia 17 416 1.1× 340 1.2× 132 0.7× 77 0.9× 59 1.3× 45 653
Cristina Yoshie Takeiti Brazil 16 427 1.2× 508 1.8× 231 1.2× 58 0.7× 50 1.1× 31 805
Paola Conte Italy 18 419 1.1× 409 1.5× 226 1.2× 121 1.5× 43 0.9× 35 827
Daliborka Koceva Komlenić Croatia 14 319 0.9× 295 1.1× 155 0.8× 93 1.1× 66 1.4× 68 571
Audrey L. Girard United States 11 315 0.9× 325 1.2× 172 0.9× 142 1.7× 65 1.4× 17 650
Iuliana Banu Romania 16 534 1.4× 504 1.8× 226 1.2× 60 0.7× 71 1.5× 68 816
Dubravka Novotni Croatia 19 550 1.5× 470 1.7× 164 0.8× 80 1.0× 57 1.2× 53 877

Countries citing papers authored by Berrin Özkaya

Since Specialization
Citations

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

Fields of papers citing papers by Berrin Özkaya

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Berrin Özkaya

This figure shows the co-authorship network connecting the top 25 collaborators of Berrin Özkaya. A scholar is included among the top collaborators of Berrin Özkaya 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 Berrin Özkaya. Berrin Özkaya 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.
Özkaya, Berrin, et al.. (2026). Investigation of phenolic acid profiles, physical characteristics, and nutritional properties of ancient wheats. European Food Research and Technology. 252(2).
2.
Özer, A. Yekta & Berrin Özkaya. (2025). Effect of different hull-less barley varieties on the technological, textural, and nutritional properties of cookies. Türk Tarım ve Doğa Bilimleri Dergisi. 12(1). 51–61.
3.
Özkaya, Berrin, et al.. (2023). Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats. Cereal Chemistry. 101(2). 356–366. 2 indexed citations
4.
Akın, Nihat, et al.. (2023). Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran. Brazilian Archives of Biology and Technology. 66. 2 indexed citations
5.
6.
7.
Özkaya, Berrin, et al.. (2021). Chemical composition and quality characteristics of cookies enriched with microfluidized flaxseed flour. LWT. 154. 112773–112773. 15 indexed citations
8.
Özkaya, Berrin, et al.. (2021). The effect of bread-making methods on functional and quality characteristics of oat bran blended bread. International Journal of Gastronomy and Food Science. 26. 100439–100439. 23 indexed citations
9.
Saka, İrem, Hazım Özkaya, & Berrin Özkaya. (2020). Potential utilization of bulgur bran as a source of dietary fiber in cookies. Cereal Chemistry. 97(5). 930–939. 13 indexed citations
10.
Demirkesen, İlkem & Berrin Özkaya. (2020). Recent strategies for tackling the problems in gluten-free diet and products. Critical Reviews in Food Science and Nutrition. 62(3). 571–597. 55 indexed citations
11.
Özkaya, Berrin, et al.. (2017). Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages. Food Chemistry. 246. 150–155. 40 indexed citations
12.
Özkaya, Berrin, et al.. (2017). Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties. Journal of Texture Studies. 49(1). 84–93. 37 indexed citations
13.
Özkaya, Berrin, et al.. (2016). Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics. Innovative Food Science & Emerging Technologies. 39. 209–215. 37 indexed citations
14.
Tekindal, Mustafa Agâh, et al.. (2014). Second-Order Response Surface Method: Factorial Experiments an Alternative Method in the Field of Agronomy. Turkish Journal Of Field Crops. 19(1). 35–35. 8 indexed citations
15.
Özkaya, Berrin, et al.. (2011). Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality. Food Science and Technology Research. 17(6). 545–553. 72 indexed citations
16.
Özkaya, Berrin, et al.. (2011). Effect of black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) fiber addition on the composition and quality characteristics of cookies. Journal of Food Agriculture & Environment. 9. 57–60. 10 indexed citations
17.
Özkaya, Berrin, et al.. (2010). The effect of wheat variety and flour extraction rate on phytic acid content of bread.. Journal of Food Agriculture & Environment. 8(2). 178–181. 8 indexed citations
18.
Özkaya, Hazım, et al.. (2009). Technological properties of a variety of soft and hard bread wheat infested by Rhyzopertha dominica (F.) and Tribolium confusum du Val. Journal of Food Agriculture & Environment. 7. 166–172. 19 indexed citations
19.
Köksel, Hamit, M. J. Edney, & Berrin Özkaya. (1999). Barley Bulgur: Effect of Processing and Cooking on Chemical Composition. Journal of Cereal Science. 29(2). 185–190. 48 indexed citations
20.
Özkaya, Berrin, et al.. (1999). Effects of wheat maturation stage and cooking method on physical and chemical properties of firiks. Food Chemistry. 66(1). 97–102. 16 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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