Görkem Özülkü

543 total citations
25 papers, 383 citations indexed

About

Görkem Özülkü is a scholar working on Nutrition and Dietetics, Food Science and Biochemistry. According to data from OpenAlex, Görkem Özülkü has authored 25 papers receiving a total of 383 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Nutrition and Dietetics, 16 papers in Food Science and 6 papers in Biochemistry. Recurrent topics in Görkem Özülkü's work include Food composition and properties (16 papers), Microbial Metabolites in Food Biotechnology (9 papers) and Phytochemicals and Antioxidant Activities (6 papers). Görkem Özülkü is often cited by papers focused on Food composition and properties (16 papers), Microbial Metabolites in Food Biotechnology (9 papers) and Phytochemicals and Antioxidant Activities (6 papers). Görkem Özülkü collaborates with scholars based in Türkiye, Switzerland and Antigua and Barbuda. Görkem Özülkü's co-authors include Ruşen Metin Yıldırım, Ömer Said Toker, Muhammed Zeki Durak, Salih Karasu, Osman Sağdıç, Muhammet Arıcı, Halime Pehlivanoğlu, Mehmet Demirci, Fatih Törnük and Perihan Kübra Akman and has published in prestigious journals such as LWT, Food Control and Foods.

In The Last Decade

Görkem Özülkü

19 papers receiving 375 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Görkem Özülkü Türkiye 10 228 154 72 57 54 25 383
Ruşen Metin Yıldırım Türkiye 10 260 1.1× 154 1.0× 75 1.0× 75 1.3× 60 1.1× 29 431
Gabriel D. Fernandes Brazil 14 227 1.0× 122 0.8× 77 1.1× 73 1.3× 117 2.2× 24 523
Antonio Ramírez‐Jiménez Spain 7 221 1.0× 158 1.0× 49 0.7× 82 1.4× 24 0.4× 8 452
Dilek Sivri Özay Türkiye 10 92 0.4× 130 0.8× 64 0.9× 117 2.1× 80 1.5× 22 342
Manju Bala India 10 149 0.7× 119 0.8× 52 0.7× 109 1.9× 23 0.4× 32 343
Patrizia Comandini Italy 11 155 0.7× 89 0.6× 34 0.5× 101 1.8× 52 1.0× 13 375
Eliete da Silva Bispo Brazil 15 371 1.6× 93 0.6× 45 0.6× 63 1.1× 16 0.3× 28 531
Magda Aniołowska Poland 13 241 1.1× 75 0.5× 44 0.6× 116 2.0× 152 2.8× 14 410
Nushrat Yeasmen Canada 14 222 1.0× 97 0.6× 41 0.6× 69 1.2× 28 0.5× 38 375
Mehdi Gharekhani Iran 12 193 0.8× 91 0.6× 25 0.3× 67 1.2× 28 0.5× 31 365

Countries citing papers authored by Görkem Özülkü

Since Specialization
Citations

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

Fields of papers citing papers by Görkem Özülkü

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Görkem Özülkü

This figure shows the co-authorship network connecting the top 25 collaborators of Görkem Özülkü. A scholar is included among the top collaborators of Görkem Özülkü 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 Görkem Özülkü. Görkem Özülkü 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
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Beki̇roğlu, Hatice, et al.. (2025). Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality. Foods. 14(2). 167–167. 1 indexed citations
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Özülkü, Görkem, et al.. (2024). Technological quality, bioactive features, and glycemic index of gluten-free cakes formulated with lyophilized wild Prunus spinosa fruit. Quality Assurance and Safety of Crops & Foods. 16(2). 1–11. 2 indexed citations
6.
Özülkü, Görkem, et al.. (2023). Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality. Foods. 13(1). 139–139. 7 indexed citations
7.
Beki̇roğlu, Hatice, Görkem Özülkü, & Osman Sağdıç. (2023). Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough. Foods. 12(20). 3845–3845. 5 indexed citations
8.
Yıldırım, Ruşen Metin, et al.. (2022). Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach. International Journal of Food Engineering. 18(8-9). 611–626. 3 indexed citations
9.
Arıcı, Muhammet, et al.. (2022). Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality. Tekirdağ Ziraat Fakültesi Dergisi. 19(3). 541–553. 1 indexed citations
10.
Özülkü, Görkem. (2022). Investigation of the Usage Method of Durum Wheat Semolina in Bread Production. European Journal of Science and Technology.
11.
Шаманин, Владимир, Zeynep Hazal Tekin‐Cakmak, Е. И. Гордеева, et al.. (2022). Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat. Foods. 11(16). 2515–2515. 37 indexed citations
12.
Akman, Perihan Kübra, Görkem Özülkü, Fatih Törnük, & Hasan Yetim. (2021). Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages. LWT. 149. 111705–111705. 25 indexed citations
13.
Arıcı, Muhammet, et al.. (2020). Taro flour usage in wheat flour bread and gluten‐free bread: Evaluation of rheological, technological and some nutritional properties. Journal of Food Process Engineering. 43(9). 16 indexed citations
14.
Arıcı, Muhammet, et al.. (2020). The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality. Journal of Food Measurement & Characterization. 15(1). 531–540. 2 indexed citations
15.
Özülkü, Görkem, et al.. (2020). Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits. Food Science and Technology. 41(4). 1009–1016. 9 indexed citations
16.
Yıldırım, Ruşen Metin, et al.. (2019). The effect of invertase concentration on quality parameters of fondant. Journal of Food Science and Technology. 56(9). 4242–4250. 4 indexed citations
17.
Pehlivanoğlu, Halime, Görkem Özülkü, Ruşen Metin Yıldırım, et al.. (2018). Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake. Journal of Food Processing and Preservation. 42(6). e13621–e13621. 65 indexed citations
18.
Arıcı, Muhammet, Görkem Özülkü, Ruşen Metin Yıldırım, Osman Sağdıç, & Muhammed Zeki Durak. (2017). Biodiversity and technological properties of yeasts from Turkish sourdough. Food Science and Biotechnology. 27(2). 499–508. 14 indexed citations
19.
Özülkü, Görkem, et al.. (2017). Bioactive and bioaccessibility characteristics of honeybee pollens collected from different regions of Turkey. Journal of Food Measurement & Characterization. 12(1). 581–587. 14 indexed citations
20.

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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