Fatma Işık

515 total citations
23 papers, 398 citations indexed

About

Fatma Işık is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, Fatma Işık has authored 23 papers receiving a total of 398 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Nutrition and Dietetics, 10 papers in Plant Science and 8 papers in Food Science. Recurrent topics in Fatma Işık's work include Food composition and properties (9 papers), Phytochemicals and Antioxidant Activities (7 papers) and Food Science and Nutritional Studies (6 papers). Fatma Işık is often cited by papers focused on Food composition and properties (9 papers), Phytochemicals and Antioxidant Activities (7 papers) and Food Science and Nutritional Studies (6 papers). Fatma Işık collaborates with scholars based in Türkiye. Fatma Işık's co-authors include Yusuf Yılmaz, Oğuz Gürsoy, Bo Li, John Frampton, Barry Goldfarb, Ömer Şimşek and Sinem Aslan and has published in prestigious journals such as Food Chemistry, Forest Science and International Journal of Food Science & Technology.

In The Last Decade

Fatma Işık

22 papers receiving 364 citations

Peers

Fatma Işık

BIOCH

ASZ

S. Rakić Serbia

Marina Costa GARCIA Brazil

Mukhtar Ahmad India

Ángela Zuleta Argentina

Carmine Summo Italy

Alfio Spina Italy

Ali İSLAM Türkiye

Bharati Sharma India

J. O. Aina Nigeria

Amal Badshah Khattak Pakistan

S. Rakić Serbia

Fatma Işık

119 ×0.5

195 ×1.0

208 ×1.8

176 ×1.6

BIOCH

49 ×1.5

ASZ

Citations per year, relative to Fatma Işık Fatma Işık (= 1×) peers S. Rakić

Countries citing papers authored by Fatma Işık

Since Specialization

Citations

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

Fields of papers citing papers by Fatma Işık

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Fatma Işık

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

Işık, Fatma & Sinem Aslan. (2024). CHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF GLUTEN-FREE POTATO CRACKERS SUPPLEMENTED WITH COWPEA, FABA BEAN AND MUNG BEAN FLOURS. Latin American Applied Research - An international journal. 54(1). 11–20.

Işık, Fatma, et al.. (2023). Some quality properties of tulumba desserts produced from ancient wheat varieties [dinkel (Triticum spelta), einkorn (Triticum monococcum), and kavılca (Triticum dicoccum)]. DergiPark (Istanbul University). 9(2). 148–159. 1 indexed citations

Işık, Fatma, et al.. (2023). Quality characteristics of gluten-free muffins fortified with watermelon rind powder. Food Science and Technology. 43. 7 indexed citations

Işık, Fatma, et al.. (2022). Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat flours. Pamukkale University Journal of Engineering Sciences. 28(7). 1051–1061. 3 indexed citations

Aslan, Sinem & Fatma Işık. (2022). Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers. Food Science and Technology. 42. 5 indexed citations

Işık, Fatma, et al.. (2022). The protective effects of dietary polyphenols on Alzheimer's disease. 16(1). 14–26. 1 indexed citations

Işık, Fatma, et al.. (2021). Quality Characteristics of Biscuits Fortified with Pomegranate Peel. Akademik Gıda. 19(1). 10–20. 13 indexed citations

Işık, Fatma, et al.. (2019). Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers. Journal of Food Measurement & Characterization. 13(4). 2812–2821. 26 indexed citations

Işık, Fatma, et al.. (2019). Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes. Journal of Food Processing and Preservation. 43(6). e13868–e13868. 71 indexed citations

10.

Işık, Fatma, et al.. (2017). Some chemical, physical and sensory properties of soda crackers supplemented with tomato seed. Pamukkale University Journal of Engineering Sciences. 23(7). 926–932. 1 indexed citations

11.

Işık, Fatma, et al.. (2016). EFFECTS OF TOMATO POMACE SUPPLEMENTATION. Italian Journal of Food Science. 28(3). 525–535. 18 indexed citations

12.

Işık, Fatma, et al.. (2016). Effect of tomato seed supplementation on chemical and nutritional properties of tarhana. Journal of Food Measurement & Characterization. 11(2). 667–674. 36 indexed citations

13.

Işık, Fatma, et al.. (2014). Effect of Cornelian Cherry Use on Physical and Chemical Properties of Tarhana. Akademik Gıda. 12(2). 34–40. 7 indexed citations

14.

Işık, Fatma, et al.. (2012). USE OF JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) TUBERS AS A NATURAL SOURCE OF INULIN IN CAKES. Journal of Food Processing and Preservation. 37(5). 483–488. 19 indexed citations

15.

Işık, Fatma, et al.. (2010). Chemical, rheological and sensory properties of tarhana with wheat bran as a functional constituent.. 8(3). 11–17. 16 indexed citations

16.

Yılmaz, Yusuf, et al.. (2007). Mineral composition and total phenolic content of pomegranate molasses. International journal of food, agriculture and environment. 5(1). 102–104. 13 indexed citations

17.

Yılmaz, Yusuf, et al.. (2006). Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters. Food Chemistry. 101(3). 907–911. 51 indexed citations

18.

Işık, Fatma, et al.. (2005). The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food. Czech Journal of Food Sciences. 23(5). 190–195. 28 indexed citations

19.

Işık, Fatma, Bo Li, John Frampton, & Barry Goldfarb. (2004). Efficiency of seedlings and rooted cuttings for testing and selection in Pinus taeda.. Forest Science. 50(1). 44–53. 34 indexed citations

20.

Işık, Fatma, et al.. (2004). Couscous, a traditional Turkish food product: production method and some applications for enrichment of nutritional value. International Journal of Food Science & Technology. 39(3). 263–269. 17 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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