Erkan Yalçın

532 total citations
30 papers, 374 citations indexed

About

Erkan Yalçın is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Erkan Yalçın has authored 30 papers receiving a total of 374 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Food Science, 15 papers in Nutrition and Dietetics and 5 papers in Plant Science. Recurrent topics in Erkan Yalçın's work include Food composition and properties (14 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Proteins in Food Systems (6 papers). Erkan Yalçın is often cited by papers focused on Food composition and properties (14 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Proteins in Food Systems (6 papers). Erkan Yalçın collaborates with scholars based in Türkiye, Czechia and South Korea. Erkan Yalçın's co-authors include Süeda Çelik, Hamit Köksel, M. Tugrul Masatcioglu, Esra İbanoğlu, Gi-Hyung Ryu, Taner Akar, Özge Şakıyan, Gülüm Şümnü, Daniela Sumczynski and Halise Gül Akıllıoğlu and has published in prestigious journals such as Food Chemistry, Journal of Cereal Science and Antioxidants.

In The Last Decade

Erkan Yalçın

29 papers receiving 356 citations

Peers

Erkan Yalçın

BIOCH

Süeda Çelik Türkiye

Styliani Protonotariou Greece

Maria Di Cairano Italy

Elżbieta Dłużewska Poland

Ángela Bravo‐Núñez Spain

Thu H. McCann Australia

Juan Pablo Hernández‐Uribe Mexico

María Cruz Matallana González Spain

Paridhi Gulati United States

Shuyi Liu China

Süeda Çelik Türkiye

Erkan Yalçın

244 ×1.1

229 ×1.1

122 ×1.2

45 ×1.0

BIOCH

36 ×1.1

Citations per year, relative to Erkan Yalçın Erkan Yalçın (= 1×) peers Süeda Çelik

Countries citing papers authored by Erkan Yalçın

Since Specialization

Citations

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

Fields of papers citing papers by Erkan Yalçın

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Erkan Yalçın

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

Yalçın, Erkan, et al.. (2023). PSEUDO-TAHILLARIN ANTİ-BESİNSEL BİLEŞİKLERİ VE AZALTMA YÖNTEMLERİ. GIDA / THE JOURNAL OF FOOD. 48(2). 347–359.

Sumczynski, Daniela, et al.. (2022). The Effect of In Vitro Digestion on Matcha Tea (Camellia sinensis) Active Components and Antioxidant Activity. Antioxidants. 11(5). 889–889. 10 indexed citations

Arı, Akif, et al.. (2021). Multi-elemental Characterization of Semolina Samples by Inductively Coupled Plasma-Tandem Mass Spectrometry (ICP-MS/MS). Biological Trace Element Research. 200(7). 3462–3473. 9 indexed citations

Haros, Claudia Mónika, et al.. (2021). Wet milling of buckwheat cultivars and some quality properties of the fractions. Food Science and Technology International. 28(4). 320–330. 2 indexed citations

Yalçın, Erkan, et al.. (2020). NORMAL, MUMLU (WAXY) VE YÜKSEK AMİLOZLU NİŞASTALAR VE GIDALARDAKİ FONKSİYONEL ÖZELLİKLERİ. GIDA / THE JOURNAL OF FOOD. 45(6). 1261–1271. 2 indexed citations

Yalçın, Erkan, et al.. (2019). Effects of concentration and partial hydrolysis on functional properties of hull-less barley protein concentrates. Quality Assurance and Safety of Crops & Foods. 11(2). 201–210. 2 indexed citations

Yalçın, Erkan, et al.. (2019). Effect of fermentation on some quality properties of cornelian cherry tarhana produced from different cereal/pseudocereal flours. Quality Assurance and Safety of Crops & Foods. 11(2). 127–135. 12 indexed citations

Yıldız, Nebil, et al.. (2019). Chemical, nutritional and bioactive properties of common buckwheat cultivars bred in Turkey. Quality Assurance and Safety of Crops & Foods. 11(2). 137–143. 2 indexed citations

Yalçın, Erkan, et al.. (2018). Effects of Storage and Granary Weevil Infestation on Gel Electrophoresis and Protein Solubility Properties of Hard and Soft Wheat Flours. Journal of Economic Entomology. 111(3). 1454–1460. 11 indexed citations

10.

Yalçın, Erkan, et al.. (2016). TOKSİK GLUTEN PEPTİTLERİN DETOKSİFİKASYONUNDA YENİ TOKSİK GLUTEN PEPTİTLERİN DETOKSİFİKASYONUNDA YENİ. GIDA / THE JOURNAL OF FOOD. 42(2). 177–185. 1 indexed citations

11.

Masatcioglu, M. Tugrul, et al.. (2014). Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process. Innovative Food Science & Emerging Technologies. 26. 302–309. 31 indexed citations

12.

Masatcioglu, M. Tugrul, et al.. (2013). Physical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process. European Food Research and Technology. 237(5). 801–809. 23 indexed citations

13.

Masatcioglu, M. Tugrul, et al.. (2011). Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates. Food Chemistry. 132(4). 2165–2170. 40 indexed citations

14.

Akıllıoğlu, Halise Gül & Erkan Yalçın. (2010). Antioxidant activity of cereal protein hydrolysates.. 35(3). 227–233. 1 indexed citations

15.

Yalçın, Erkan. (2010). Effect of partial removal of prolamins on some chemical and functional properties of barley flours. Food Science and Biotechnology. 19(3). 735–742. 4 indexed citations

16.

Akıllıoğlu, Halise Gül & Erkan Yalçın. (2010). Some quality characteristics and nutritional properties of traditional egg pasta (erişte). Food Science and Biotechnology. 19(2). 417–424. 9 indexed citations

17.

Yalçın, Erkan, Süeda Çelik, & Hamit Köksel. (2008). Chemical and Sensory Properties of New Gluten-free Food Products: Rice and Corn Tarhana. Food Science and Biotechnology. 17(4). 728–733. 16 indexed citations

18.

Yalçın, Erkan, Özge Şakıyan, Gülüm Şümnü, Süeda Çelik, & Hamit Köksel. (2008). Functional properties of microwave-treated wheat gluten. European Food Research and Technology. 227(5). 1411–1417. 42 indexed citations

19.

Çelik, Süeda, Arzu Başman, Erkan Yalçın, & Hamit Köksel. (2004). Effects of Irradiation on Protein Electrophoretic Properties, Water Absorption and Cooking Quality of Dry Bean and Chickpea. Food Science and Technology Research. 10(4). 410–415. 7 indexed citations

20.

Yalçın, Erkan, et al.. (2004). Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of lentils. International Journal of Food Sciences and Nutrition. 55(8). 641–648. 7 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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