Didem Şahingil

563 total citations
28 papers, 438 citations indexed

About

Didem Şahingil is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Didem Şahingil has authored 28 papers receiving a total of 438 indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Food Science, 17 papers in Molecular Biology and 11 papers in Animal Science and Zoology. Recurrent topics in Didem Şahingil's work include Probiotics and Fermented Foods (16 papers), Protein Hydrolysis and Bioactive Peptides (16 papers) and Meat and Animal Product Quality (10 papers). Didem Şahingil is often cited by papers focused on Probiotics and Fermented Foods (16 papers), Protein Hydrolysis and Bioactive Peptides (16 papers) and Meat and Animal Product Quality (10 papers). Didem Şahingil collaborates with scholars based in Türkiye, Iran and India. Didem Şahingil's co-authors include Ali Adnan Hayaloğlu, Cemil Tölü, Kurban Yaşar, Barbaros Özer, Osman Şimşek, Mostafa Soltani, Ali Tekin, Zeliha Yıldırım, Metin Yıldırım and Hilal İşleroğlu and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Journal of Dairy Science.

In The Last Decade

Didem Şahingil

25 papers receiving 425 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Didem Şahingil Türkiye	14	335	206	142	105	60	28	438
Mahmoud Abd El‐Aziz Egypt	12	307 0.9×	209 1.0×	107 0.8×	155 1.5×	101 1.7×	44	543
Saima Rafiq Pakistan	11	210 0.6×	183 0.9×	76 0.5×	84 0.8×	83 1.4×	32	432
Sandra T. Martín del Campo Mexico	14	325 1.0×	208 1.0×	143 1.0×	106 1.0×	87 1.4×	37	548
Renda Kankanamge Chaturika Jeewanthi South Korea	9	260 0.8×	184 0.9×	58 0.4×	94 0.9×	52 0.9×	12	377
Monika Trząskowska Poland	12	323 1.0×	161 0.8×	107 0.8×	107 1.0×	56 0.9×	50	479
Sang-Dong Lim South Korea	14	320 1.0×	237 1.2×	64 0.5×	126 1.2×	108 1.8×	51	488
Danielle Laure Taneyo Saa Italy	6	179 0.5×	204 1.0×	52 0.4×	134 1.3×	72 1.2×	6	384
Kemin Mao China	14	227 0.7×	211 1.0×	104 0.7×	81 0.8×	58 1.0×	24	430
Márcio Vargas‐Ramella Brazil	10	243 0.7×	70 0.3×	216 1.5×	79 0.8×	49 0.8×	17	405
Hilal Kanmaz Türkiye	10	206 0.6×	147 0.7×	90 0.6×	66 0.6×	32 0.5×	17	304

Countries citing papers authored by Didem Şahingil

Since Specialization

Citations

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

Fields of papers citing papers by Didem Şahingil

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Didem Şahingil

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

Şahingil, Didem, et al.. (2025). Effect of non-starter lactobacilli used as adjunct-culture in model cheese production on volatile compounds and free amino acid contents. Journal of Future Foods. 6(4). 589–603.

Kanmaz, Hilal, Didem Şahingil, Duried Alwazeer, et al.. (2025). Hydrogen-rich water consumption modifies the chemical, biochemical, nutritional, and bioactive properties of the goat's colostrum and mature milk. Food Chemistry. 480. 143855–143855.

Tekin, Ali, et al.. (2025). A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid. Innovative Food Science & Emerging Technologies. 102. 103968–103968. 2 indexed citations

Yaşar, Kurban, Didem Şahingil, & Ali Adnan Hayaloğlu. (2025). Reducing sodium in Kashar cheese by partial substitution of NaCl with KCl: Proteolysis, texture, meltability and sensory characteristics. International Dairy Journal. 166. 106239–106239.

Karakaya, Sibel, et al.. (2025). Unveiling the Potential of EU PDO Registered Malatya Apricot (Prunus armeniaca L.): Compositional, Functional, Nutritional, and Economic Aspects. ACS Food Science & Technology. 5(3). 909–924. 2 indexed citations

Saremnezhad, Solmaz, Mostafa Soltani, Ali Tekin, et al.. (2024). Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study. Food Science & Nutrition. 12(11). 9764–9776. 2 indexed citations

Soltani, Mostafa, Solmaz Saremnezhad, Hilal Kanmaz, et al.. (2023). Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese. International Dairy Journal. 149. 105821–105821. 1 indexed citations

Şahingil, Didem, et al.. (2023). Determination of the effects of proteolysis-based changes by adjunct lactobacilli on the bioactivity (ACE-inhibitory and antioxidant activities) of cheese: a model cheese study. Journal of Food Science and Technology. 61(2). 353–365. 6 indexed citations

Yıldız, Oktay, et al.. (2022). Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters. European Food Research and Technology. 248(8). 2145–2155. 29 indexed citations

10.

Şahingil, Didem & Ali Adnan Hayaloğlu. (2022). Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification. International Journal of Gastronomy and Food Science. 28. 100514–100514. 32 indexed citations

11.

Şahingil, Didem & Ali Adnan Hayaloğlu. (2021). Rheological and physicochemical properties of apricot kernel cream—An innovative cream‐like product. Journal of Food Processing and Preservation. 45(12). 2 indexed citations

12.

Şahingil, Didem, et al.. (2020). A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses. International Dairy Journal. 111. 104837–104837. 26 indexed citations

13.

Soltani, Mostafa, et al.. (2019). Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese. Journal of Food Science and Technology. 56(2). 589–598. 25 indexed citations

14.

Şahingil, Didem. (2019). GC/MS-Olfactometric Characterization of the Volatile Compounds, Determination Antimicrobial and Antioxidant Activity of Essential Oil from Flowers of Calendula (Calendula officinalis L.). Journal of Essential Oil Bearing Plants. 22(6). 1571–1580. 30 indexed citations

15.

Soltani, Mostafa, et al.. (2016). Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin. Journal of Dairy Science. 99(10). 7744–7754. 16 indexed citations

16.

Yıldırım, Zeliha, et al.. (2014). Enterocin HZ produced by a wildEnterococcus faeciumstrain isolated from a traditional, starter-free pickled cheese. Journal of Dairy Research. 81(2). 164–172. 10 indexed citations

17.

Şahingil, Didem, Ali Adnan Hayaloğlu, Hüseyin Avni Kırmacı, Barbaros Özer, & Osman Şimşek. (2014). Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature. Journal of Dairy Research. 81(4). 394–402. 30 indexed citations

18.

Şahingil, Didem, Ali Adnan Hayaloğlu, Osman Şimşek, & Barbaros Özer. (2014). Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture. Dairy Science and Technology. 94(6). 603–623. 31 indexed citations

19.

Hayaloğlu, Ali Adnan, Cemil Tölü, Kurban Yaşar, & Didem Şahingil. (2013). Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening. Journal of Dairy Science. 96(5). 2765–2780. 45 indexed citations

20.

Şahingil, Didem, Hilal İşleroğlu, Zeliha Yıldırım, Nefise Akçelik, & Metin Yıldırım. (2011). Characterization of lactococcin BZ produced by Lactococcus lactis subsp. lactis BZ isolated from boza. TURKISH JOURNAL OF BIOLOGY. 34 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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