Ferda Sarı

2.5k total citations · 2 hit papers
25 papers, 2.1k citations indexed

About

Ferda Sarı is a scholar working on Biochemistry, Food Science and Pathology and Forensic Medicine. According to data from OpenAlex, Ferda Sarı has authored 25 papers receiving a total of 2.1k indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Biochemistry, 14 papers in Food Science and 7 papers in Pathology and Forensic Medicine. Recurrent topics in Ferda Sarı's work include Phytochemicals and Antioxidant Activities (15 papers), Tea Polyphenols and Effects (7 papers) and Botanical Research and Applications (4 papers). Ferda Sarı is often cited by papers focused on Phytochemicals and Antioxidant Activities (15 papers), Tea Polyphenols and Effects (7 papers) and Botanical Research and Applications (4 papers). Ferda Sarı collaborates with scholars based in Türkiye and Indonesia. Ferda Sarı's co-authors include Y. Sedat Velioğlu, Nihal Türkmen, Ender Sinan Poyrazoğlu, Bige İncedayı and Ömer Utku Çopur and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Molecules.

In The Last Decade

Ferda Sarı

21 papers receiving 1.9k citations

Hit Papers

The effect of cooking methods on total phenolics and anti... 2005 2026 2012 2019 2005 2005 200 400 600
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables
    2005 721 citations Nihal Türkmen, Ferda Sarı et al. Food Chemistry profile →
  2. Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin–Ciocalteu methods
    2005 656 citations Nihal Türkmen, Ferda Sarı et al. Food Chemistry profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Ferda Sarı Türkiye 11 1.2k 950 620 320 248 25 2.1k
Nihal Türkmen Türkiye 9 1.1k 1.0× 890 0.9× 600 1.0× 276 0.9× 251 1.0× 9 2.0k
Riantong Singanusong Thailand 16 1.2k 1.0× 867 0.9× 611 1.0× 402 1.3× 551 2.2× 29 2.6k
Jelena Vulić Serbia 31 1.1k 0.9× 1.5k 1.6× 517 0.8× 194 0.6× 217 0.9× 88 2.5k
Jaroslava Švarc‐Gajić Serbia 28 856 0.7× 958 1.0× 576 0.9× 171 0.5× 116 0.5× 86 2.2k
Coralia Osorio Colombia 30 643 0.5× 1.5k 1.6× 711 1.1× 153 0.5× 271 1.1× 90 2.6k
Agnieszka Kosińska Poland 26 980 0.8× 846 0.9× 874 1.4× 266 0.8× 114 0.5× 55 2.3k
Mariana Araújo Vieira do Carmo Brazil 21 675 0.6× 729 0.8× 406 0.7× 222 0.7× 124 0.5× 40 1.6k
Pavle Mašković Serbia 27 885 0.7× 893 0.9× 754 1.2× 161 0.5× 114 0.5× 95 2.3k
Wilfried Andlauer Switzerland 27 1.0k 0.9× 928 1.0× 559 0.9× 556 1.7× 86 0.3× 70 2.4k
Luciana Azevedo Brazil 34 1.2k 1.0× 1.3k 1.3× 868 1.4× 532 1.7× 135 0.5× 116 3.2k

Countries citing papers authored by Ferda Sarı

Since Specialization
Citations

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

Fields of papers citing papers by Ferda Sarı

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ferda Sarı

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

All Works

20 of 20 papers shown
1.
Sarı, Ferda, et al.. (2024). Degradation kinetics of betalains in red beetroot juices throughout fermentation process and storage. Italian Journal of Food Science. 36(4). 229–239. 2 indexed citations
2.
Sarı, Ferda, et al.. (2024). Production of red beetroot juice by different methods: Kinetics of microbial growth, sugar consumption, and acid production. Heliyon. 10(9). e30448–e30448. 2 indexed citations
3.
4.
İncedayı, Bige, et al.. (2024). Bioactive compounds of fresh tea shoots plucked in different seasons: optimization of extraction of polyphenols. Journal of Food Measurement & Characterization. 18(6). 4192–4203. 2 indexed citations
5.
6.
Sarı, Ferda, et al.. (2024). A beetroot-based beverage produced by adding Lacticaseibacillus paracasei: an optimization study. Quality Assurance and Safety of Crops & Foods. 16(3). 10–24. 2 indexed citations
7.
İncedayı, Bige, et al.. (2022). Valorisation of agricultural by-product: Optimisation of alcohol-based extraction of polyphenols from chestnut peel using Box-Behnken Design. International Food Research Journal. 29(1). 86–97. 3 indexed citations
8.
Sarı, Ferda, et al.. (2022). Determination of Drying Rate and Some Quality Parameters of Madımak (Polygonum cognatum Meisn.) Dried at Different Temperatures. Afyon Kocatepe University Journal of Sciences and Engineering. 22(5). 1051–1060. 1 indexed citations
9.
İncedayı, Bige, et al.. (2022). OPTIMIZATION OF EXTRACTION OF POLYPHENOLS FROM CHESTNUT WASTE PRETREATED BY OHMIC HEATING USING BOX-BEHNKEN DESIGN. Latin American Applied Research - An international journal. 52(2). 173–179.
10.
Sarı, Ferda. (2015). The Copigmentation Effect of Different Phenolic Acids onBerberis crataeginaAnthocyanins. Journal of Food Processing and Preservation. 40(3). 422–430. 20 indexed citations
11.
Sarı, Ferda & Y. Sedat Velioğlu. (2013). Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages. European Food Research and Technology. 237(2). 229–236. 50 indexed citations
12.
Sarı, Ferda, et al.. (2010). Farklı Sınıf Türk Siyah Çaylarının Polifenol ve Alkaloid İçerikleri İle Antioksidan Aktivitesi (İngilizce). SHILAP Revista de lepidopterología.
13.
Türkmen, Nihal, Ferda Sarı, & Y. Sedat Velioğlu. (2009). Factors Affecting Polyphenol Content and Composition of Fresh and Processed Tea Leaves. 7(6). 29–40. 33 indexed citations
14.
Sarı, Ferda, et al.. (2009). Green and roasted mate: phenolic profile and antioxidant activity. TURKISH JOURNAL OF AGRICULTURE AND FORESTRY. 14 indexed citations
15.
Sarı, Ferda, et al.. (2007). Total Polyphenol, Antioxidant and Antibacterial Activities of Black Mate Tea. Food Science and Technology Research. 13(3). 265–269. 15 indexed citations
16.
Türkmen, Nihal, et al.. (2007). Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea. Molecules. 12(3). 484–496. 185 indexed citations
17.
Türkmen, Nihal, Ferda Sarı, & Y. Sedat Velioğlu. (2005). Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin–Ciocalteu methods. Food Chemistry. 99(4). 835–841. 656 indexed citations breakdown →
18.
Türkmen, Nihal, Ferda Sarı, Ender Sinan Poyrazoğlu, & Y. Sedat Velioğlu. (2005). Effects of prolonged heating on antioxidant activity and colour of honey. Food Chemistry. 95(4). 653–657. 232 indexed citations
19.
Türkmen, Nihal, Ferda Sarı, & Y. Sedat Velioğlu. (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry. 93(4). 713–718. 721 indexed citations breakdown →
20.
Türkmen, Nihal, Ender Sinan Poyrazoğlu, Ferda Sarı, & Y. Sedat Velioğlu. (2005). Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables. International Journal of Food Science & Technology. 41(3). 281–288. 110 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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