Esra Çakır

569 total citations
9 papers, 475 citations indexed

About

Esra Çakır is a scholar working on Food Science, Complementary and Manual Therapy and Orthodontics. According to data from OpenAlex, Esra Çakır has authored 9 papers receiving a total of 475 indexed citations (citations by other indexed papers that have themselves been cited), including 5 papers in Food Science, 2 papers in Complementary and Manual Therapy and 2 papers in Orthodontics. Recurrent topics in Esra Çakır's work include Proteins in Food Systems (4 papers), Temporomandibular Joint Disorders (2 papers) and Pickering emulsions and particle stabilization (2 papers). Esra Çakır is often cited by papers focused on Proteins in Food Systems (4 papers), Temporomandibular Joint Disorders (2 papers) and Pickering emulsions and particle stabilization (2 papers). Esra Çakır collaborates with scholars based in United States and Türkiye. Esra Çakır's co-authors include E. Allen Foegeding, Christopher J. Vinyard, Gregory Essick, Christopher R. Daubert, M.A. Drake, Mary Anne Drake, Saad A. Khan, Özlem Tulunoğlu, Suat Özcan and İbrahim Tulunoğlu and has published in prestigious journals such as Food Hydrocolloids, International Dairy Journal and Journal of Texture Studies.

In The Last Decade

Esra Çakır

9 papers receiving 463 citations

Peers

Esra Çakır

FS

ND

ASZ

BIOMA

CMT

Emma M. Krop United Kingdom

Marine Devezeaux de Lavergne Netherlands

Pere Morell Spain

S. Lagarrigue France

H. Luyten Netherlands

Hatsue Moritaka Japan

Frits Bosman Netherlands

Clementine Pradal Australia

Isabelle Déléris France

Maud Panouillé France

Emma M. Krop United Kingdom

Esra Çakır

278 ×0.7

FS

104 ×0.6

ND

60 ×1.0

ASZ

18 ×0.5

BIOMA

7 ×0.2

CMT

Citations per year, relative to Esra Çakır Esra Çakır (= 1×) peers Emma M. Krop

Countries citing papers authored by Esra Çakır

Since Specialization

Citations

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

Fields of papers citing papers by Esra Çakır

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Esra Çakır

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

All Works

Sort: Min cites: Since: Top N: Style:

9 of 9 papers shown

1.

Çakır, Esra, Suat Özcan, İbrahim Tulunoğlu, Mine Betül Üçtaşlı, & Özlem Tulunoğlu. (2019). Efficacy of In-office Bleaching on Microhardness of Permanent Teeth with Antioxidant Re-hardening. The Open Dentistry Journal. 13(1). 436–442. 1 indexed citations

2.

Çakır, Esra, Christopher J. Vinyard, Gregory Essick, et al.. (2012). Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures. Food Hydrocolloids. 29(1). 234–245. 74 indexed citations

3.

Çakır, Esra, Saad A. Khan, & E. Allen Foegeding. (2012). The effect of pH on gel structures produced using protein–polysaccharide phase separation and network inversion. International Dairy Journal. 27(1-2). 99–102. 19 indexed citations

4.

Çakır, Esra & E. Allen Foegeding. (2011). Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures. Food Hydrocolloids. 25(6). 1538–1546. 174 indexed citations

5.

Çakır, Esra. (2011). Understanding Textural Properties of Protein-Based Soft-Solid Structures Using Oral Processing.. NCSU Libraries Repository (North Carolina State University Libraries). 4 indexed citations

6.

Çakır, Esra, Christopher J. Vinyard, Gregory Essick, et al.. (2011). EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING. Journal of Texture Studies. 43(4). 257–267. 68 indexed citations

7.

Çakır, Esra, Christopher R. Daubert, Mary Anne Drake, et al.. (2011). The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels. Food Hydrocolloids. 26(1). 33–43. 92 indexed citations

8.

Foegeding, E. Allen, et al.. (2010). Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations. International Dairy Journal. 20(9). 562–570. 42 indexed citations

9.

Çakır, Esra. (2007). VARIETAL DIFFERENCES IN ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOSITION OF ASPARAGUS. 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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