Hacer Levent

420 total citations
27 papers, 305 citations indexed

About

Hacer Levent is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Hacer Levent has authored 27 papers receiving a total of 305 indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Nutrition and Dietetics, 18 papers in Food Science and 9 papers in Plant Science. Recurrent topics in Hacer Levent's work include Food composition and properties (23 papers), Microbial Metabolites in Food Biotechnology (14 papers) and Seed and Plant Biochemistry (12 papers). Hacer Levent is often cited by papers focused on Food composition and properties (23 papers), Microbial Metabolites in Food Biotechnology (14 papers) and Seed and Plant Biochemistry (12 papers). Hacer Levent collaborates with scholars based in Türkiye. Hacer Levent's co-authors include Nermin Bilgiçli, Abdülvahit Sayaslan, Mehmet Koyuncu and Nilgün Ertaş and has published in prestigious journals such as Journal of Food Science, LWT and Journal of Food Science and Technology.

In The Last Decade

Hacer Levent

26 papers receiving 296 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Hacer Levent Türkiye 10 227 182 84 28 25 27 305
Andrea Hoehnel Ireland 9 191 0.8× 232 1.3× 109 1.3× 11 0.4× 26 1.0× 10 343
Mekonnen M. Gebremariam Germany 8 171 0.8× 180 1.0× 83 1.0× 11 0.4× 35 1.4× 11 317
Lucia Minarovičová Slovakia 12 272 1.2× 329 1.8× 89 1.1× 37 1.3× 10 0.4× 24 427
Marta Sahagún Spain 12 301 1.3× 264 1.5× 95 1.1× 21 0.8× 17 0.7× 14 368
Natália Manzatti Machado Alencar Brazil 9 209 0.9× 245 1.3× 66 0.8× 34 1.2× 25 1.0× 16 335
Mehmet Tulbek Canada 10 213 0.9× 174 1.0× 119 1.4× 22 0.8× 25 1.0× 13 356
Mehmet Sertaç Özer Türkiye 10 130 0.6× 114 0.6× 141 1.7× 14 0.5× 23 0.9× 31 291
K. Quail Australia 9 292 1.3× 167 0.9× 241 2.9× 24 0.9× 42 1.7× 13 445
Sofyan Maghaydah Jordan 7 173 0.8× 204 1.1× 60 0.7× 8 0.3× 28 1.1× 25 299
Emmie Dornez Belgium 7 312 1.4× 83 0.5× 276 3.3× 15 0.5× 32 1.3× 9 442

Countries citing papers authored by Hacer Levent

Since Specialization
Citations

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

Fields of papers citing papers by Hacer Levent

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Hacer Levent

This figure shows the co-authorship network connecting the top 25 collaborators of Hacer Levent. A scholar is included among the top collaborators of Hacer Levent 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 Hacer Levent. Hacer Levent 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.
Levent, Hacer, et al.. (2025). The Influence of Various Cereal Brans, Stabilized Through Hot Air, Microwave, and Autoclave Methods, on the Physicochemical Properties of Cookies. Food Science & Nutrition. 13(6). e70328–e70328. 1 indexed citations
2.
Levent, Hacer, et al.. (2024). The effect of germinated black lentils on cookie quality by applying ultraviolet radiation and ultrasound technology. Journal of Food Science. 89(5). 2557–2566. 4 indexed citations
3.
Levent, Hacer, et al.. (2023). Investigation of the effects of red, green and black lentil flours on the physicochemical and technological quality of pasta. Harran Tarım ve Gıda Bilimleri Dergisi. 27(4). 477–488. 1 indexed citations
4.
Levent, Hacer, et al.. (2023). Ultrason destekli çimlendirilmiş maş fasulyesi ununun tarhana kalitesine etkileri. Harran Tarım ve Gıda Bilimleri Dergisi. 27(4). 531–544.
5.
Levent, Hacer, et al.. (2022). The effects of emulsifiers on quality and staling characteristics of gluten‐free bread containing fermented buckwheat, quinoa, and amaranth. Journal of Food Processing and Preservation. 46(7). 5 indexed citations
6.
Levent, Hacer, et al.. (2020). Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric. Journal of Food Processing and Preservation. 45(2). 20 indexed citations
7.
Levent, Hacer. (2020). DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ. GIDA / THE JOURNAL OF FOOD. 45(2). 397–407. 1 indexed citations
8.
Levent, Hacer, et al.. (2019). THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS. GIDA / THE JOURNAL OF FOOD. 44(6). 1161–1173. 3 indexed citations
9.
Levent, Hacer. (2019). PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLE. GIDA / THE JOURNAL OF FOOD. 44(5). 932–942. 3 indexed citations
10.
Levent, Hacer. (2018). THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES. GIDA / THE JOURNAL OF FOOD. 43(4). 644–654. 7 indexed citations
11.
Levent, Hacer, et al.. (2017). Geleneksel Fermente Bir İçecek: Boza. Akademik Gıda. 300–307. 11 indexed citations
12.
Levent, Hacer. (2017). Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles. Journal of Food Science and Technology. 54(7). 1971–1978. 39 indexed citations
13.
Levent, Hacer & Nermin Bilgiçli. (2016). Effects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened bread. Quality Assurance and Safety of Crops & Foods. 8(4). 583–592. 4 indexed citations
14.
Bilgiçli, Nermin, et al.. (2014). Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle. Journal of Food Science and Technology. 52(9). 6055–6060. 22 indexed citations
15.
Bilgiçli, Nermin & Hacer Levent. (2014). Utilization of lupin (Lupinus albusL.) flour and bran with xylanase enzyme in cookie production. Legume Research - An International Journal. 37(3). 264–264. 8 indexed citations
16.
Levent, Hacer, Nermin Bilgiçli, & Nilgün Ertaş. (2014). The assessment of leavened and unleavened flat breads properties enriched with wheat germ. Quality Assurance and Safety of Crops & Foods. 7(3). 321–326. 8 indexed citations
17.
Levent, Hacer & Nermin Bilgiçli. (2013). Quality Evaluation of Wheat Germ Cake Prepared with Different Emulsifiers. Journal of Food Quality. 36(5). 334–341. 19 indexed citations
18.
19.
Levent, Hacer & Nermin Bilgiçli. (2011). Effect of Gluten-Free Flours on Physical Properties of Cakes. Journal of Food Science and Engineering. 1(5). 34–40. 16 indexed citations
20.
Levent, Hacer & Nermin Bilgiçli. (2011). Enrichment of gluten-free cakes with lupin (Lupinus albusL.) or buckwheat (Fagopyrum esculentumM.) flours. International Journal of Food Sciences and Nutrition. 62(7). 725–728. 32 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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