Ceren Akal

564 total citations
30 papers, 398 citations indexed

About

Ceren Akal is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Ceren Akal has authored 30 papers receiving a total of 398 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Food Science, 13 papers in Nutrition and Dietetics and 7 papers in Molecular Biology. Recurrent topics in Ceren Akal's work include Probiotics and Fermented Foods (9 papers), Meat and Animal Product Quality (7 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). Ceren Akal is often cited by papers focused on Probiotics and Fermented Foods (9 papers), Meat and Animal Product Quality (7 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). Ceren Akal collaborates with scholars based in Türkiye. Ceren Akal's co-authors include Barbaros Özer, Sebnem Ozturkoglu‐Budak, Ali Adnan Hayaloğlu, Duygu Çimen, Nilay Bereli, Semra Akgönüllü, Nihat Akın, Didem Sözeri Atik, Ebru Şenel and Emre Keskin and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Dairy Science and Current Opinion in Biotechnology.

In The Last Decade

Ceren Akal

28 papers receiving 381 citations

Peers

Ceren Akal

ASZ

Nayil Dinkçi Türkiye

Juliana Bleckwedel Argentina

Sofia Melchior Italy

Prabin Lamichhane Ireland

Musa Serdar Akın Türkiye

S. K. Kanawjia India

Talha Demirci Türkiye

Fabrícia França Bezerril Brazil

Sebnem Ozturkoglu‐Budak Türkiye

Magdy Mohamed Ismail Egypt

Nayil Dinkçi Türkiye

Ceren Akal

403 ×1.3

192 ×1.2

139 ×1.0

112 ×1.4

ASZ

36 ×1.0

Citations per year, relative to Ceren Akal Ceren Akal (= 1×) peers Nayil Dinkçi

Countries citing papers authored by Ceren Akal

Since Specialization

Citations

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

Fields of papers citing papers by Ceren Akal

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ceren Akal

This figure shows the co-authorship network connecting the top 25 collaborators of Ceren Akal. A scholar is included among the top collaborators of Ceren Akal 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 Ceren Akal. Ceren Akal 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

Akal, Ceren, et al.. (2025). Use of Almond Milk, Almond Skin and Plant Based Probiotics on Newly Developed Kefir: Physical, Chemical, Microbiological, and Functional Properties. Food Science & Nutrition. 13(8). e70719–e70719. 1 indexed citations

Akal, Ceren, et al.. (2024). FARKLI ORANLARDA EVAPORASYON UYGULAMASIYLA AROMALI SÜT REÇELİ ÜRETİMİ. GIDA / THE JOURNAL OF FOOD. 49(2). 356–369.

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

Akal, Ceren. (2023). Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties. Mljekarstvo/Mljekarstvo.com. 73(4). 225–237. 4 indexed citations

Akal, Ceren. (2022). Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans. Journal of Food Science and Technology. 60(12). 2945–2954. 4 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

Akal, Ceren. (2022). Effect of donkey milk lactoferrin and lysozyme on yoghurt properties. Mljekarstvo/Mljekarstvo.com. 72(2). 77–87. 4 indexed citations

Akal, Ceren, et al.. (2021). Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide. LWT. 148. 111591–111591. 29 indexed citations

Akal, Ceren, et al.. (2021). The prevention of physicochemical and microbial quality losses in fresh-cut red beets using different packaging under cold storage conditions. LWT. 155. 112877–112877. 12 indexed citations

10.

Atik, Didem Sözeri, et al.. (2021). The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin. International Dairy Journal. 117. 104991–104991. 13 indexed citations

11.

Ozturkoglu‐Budak, Sebnem, Ceren Akal, Nilay Bereli, Duygu Çimen, & Semra Akgönüllü. (2021). Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production. International Dairy Journal. 120. 105090–105090. 19 indexed citations

12.

Akal, Ceren, et al.. (2020). Ziraat Fakültesi Öğrencilerinin Süt Tüketim Alışkanlıklarının Belirlenmesi: Süt Teknolojisi Bölümü ile Tarım Ekonomisi Bölümü Karşılaştırması. SHILAP Revista de lepidopterología. 8(1). 125–129. 1 indexed citations

13.

Akal, Ceren & Birce Mercanoğlu Taban. (2020). Mikrofiltrasyon Uygulamasının Çiğ Sütün Mikrobiyel Kalitesine Etkisi. SHILAP Revista de lepidopterología. 8(9). 1935–1941.

14.

Akal, Ceren, et al.. (2020). PROBİYOTİK VE PREBİYOTİK TÜKETİMİNİN LAKTOZ İNTOLERANSI ÜZERİNE ETKİLERİ. GIDA / THE JOURNAL OF FOOD. 45(2). 380–389. 4 indexed citations

15.

Şenel, Ebru, et al.. (2019). Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt. DergiPark (Istanbul University). 2 indexed citations

16.

Ozturkoglu‐Budak, Sebnem, et al.. (2019). Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12. Journal of Dairy Science. 102(8). 6901–6913. 36 indexed citations

17.

Akal, Ceren, et al.. (2018). FARKLI ŞEKER ORANLARININ SÜT REÇELİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ. GIDA / THE JOURNAL OF FOOD. 43(5). 865–875. 5 indexed citations

18.

Akal, Ceren, et al.. (2017). Farklı Oranlarda Peynir Altı Suyu Kullanımı ile Üretilen Ayranların Bazı Özellikleri. Akademik Gıda. 256–260. 3 indexed citations

19.

Ozturkoglu‐Budak, Sebnem, et al.. (2016). Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt. Journal of Dairy Science. 99(11). 8511–8523. 62 indexed citations

20.

Akal, Ceren, et al.. (2016). KEFİR ÜRETİMİNDE PEYNİRALTI SUYU KULLANIMI. GIDA / THE JOURNAL OF FOOD. 4 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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