This map shows the geographic impact of Halef Dizlek'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 Halef Dizlek with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Halef Dizlek more than expected).
This network shows the impact of papers produced by Halef Dizlek. 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 Halef Dizlek. The network helps show where Halef Dizlek may publish in the future.
Co-authorship network of co-authors of Halef Dizlek
This figure shows the co-authorship network connecting the top 25 collaborators of Halef Dizlek.
A scholar is included among the top collaborators of Halef Dizlek 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 Halef Dizlek. Halef Dizlek is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Dizlek, Halef, et al.. (2015). Karabuğdayın (Fagopyrum Esculentum Moench) Bileşimi ve Gıda Sanayiinde Kullanım Olanakları. SHILAP Revista de lepidopterología.4 indexed citations
10.
Dizlek, Halef, et al.. (2015). Vital Buğday Gluteninin ve L-Askorbik Asidin Buğday Kepekli Ekmeklerin Bazı Nitelikleri Üzerine Etkileri. SHILAP Revista de lepidopterología.2 indexed citations
11.
Dizlek, Halef & Ali Altan. (2015). Pişirme Öncesinde Hamurun Kısa Süre Bekletilmesinin Pandispanya Nitelikleri Üzerine Etkisi. SHILAP Revista de lepidopterología.1 indexed citations
Dizlek, Halef. (2013). Gluten Kompleksinin Hamur ve Ekmek Nitelikleri Üzerindeki Etkileri. Akademik Gıda. 11(1). 102–106.1 indexed citations
14.
Dizlek, Halef, et al.. (2013). The effects of vital wheat gluten and L-ascorbic acid on some wheat bran bread characteristics.. 38(2). 87–94.1 indexed citations
15.
Dizlek, Halef, et al.. (2010). Comparison of methods for determination of suni bug damage ratio in wheat commodity used in our country.. 24(1). 81–90.1 indexed citations
16.
Dizlek, Halef, et al.. (2010). Buğday kitlesindeki süne emgi oranının belirlenmesinde ülkemizde kullanılan yöntemlerin karşılaştırılması. DergiPark (Istanbul University). 24(1). 81–90.3 indexed citations
17.
Dizlek, Halef, et al.. (2009). Composition of buckwheat (Fagopyrum esculentum Moench) and its possible uses in food industry.. 34(5). 317–324.5 indexed citations
18.
Gül, Hülya & Halef Dizlek. (2009). PENTOZANLARIN KİMYASAL BİLEŞİMLERİ VE YAPILARI. GIDA / THE JOURNAL OF FOOD. 34(1). 37–42.1 indexed citations
19.
Dizlek, Halef & Hülya Gül. (2007). Farklı Düzeylerde Kullanılan L-Askorbik Asidin Buğday Kepekli Ekmeklerin Bazı Nitelikleri Üzerindeki Etkileri. DergiPark (Istanbul University).
20.
Özer, Mehmet Sertaç, et al.. (2004). Değişik Gaz Salınımı Hızlarına Sahip Kabartma Tozlarının Pandispanya Tipi Keklerin Nitelikleri Üzerindeki Etkileri. DergiPark (Istanbul University). 29(1). 43–50.2 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.