Halise Gül Akıllıoğlu

1.4k total citations
27 papers, 1.1k citations indexed

About

Halise Gül Akıllıoğlu is a scholar working on Clinical Biochemistry, Food Science and Physiology. According to data from OpenAlex, Halise Gül Akıllıoğlu has authored 27 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Clinical Biochemistry, 9 papers in Food Science and 8 papers in Physiology. Recurrent topics in Halise Gül Akıllıoğlu's work include Advanced Glycation End Products research (10 papers), Biochemical effects in animals (7 papers) and Protein Hydrolysis and Bioactive Peptides (5 papers). Halise Gül Akıllıoğlu is often cited by papers focused on Advanced Glycation End Products research (10 papers), Biochemical effects in animals (7 papers) and Protein Hydrolysis and Bioactive Peptides (5 papers). Halise Gül Akıllıoğlu collaborates with scholars based in Türkiye, Denmark and Serbia. Halise Gül Akıllıoğlu's co-authors include Vural Gökmen, Arda Serpen, Slađana Žilić, Sibel Karakaya, Jelena Vančetović, Burçe Ataç Mogol, Marianne N. Lund, Marijana Janković, K. Savaş Bahçeci and Nenad Delić and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Research International.

In The Last Decade

Halise Gül Akıllıoğlu

27 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Halise Gül Akıllıoğlu Türkiye 16 517 342 331 323 242 27 1.1k
Attilio Visconti Italy 10 460 0.9× 602 1.8× 245 0.7× 334 1.0× 188 0.8× 11 1.3k
Gengjun Chen United States 19 474 0.9× 187 0.5× 472 1.4× 242 0.7× 234 1.0× 33 1.1k
Alberto Fiore Italy 22 458 0.9× 191 0.6× 150 0.5× 331 1.0× 326 1.3× 67 1.3k
Yavuz Yağız United States 20 410 0.8× 383 1.1× 115 0.3× 287 0.9× 195 0.8× 42 1.2k
Małgorzata Starowicz Poland 20 611 1.2× 270 0.8× 312 0.9× 237 0.7× 152 0.6× 51 1.2k
P.S.C. Sri Harsha Italy 17 412 0.8× 353 1.0× 126 0.4× 164 0.5× 212 0.9× 32 959
Zuzana Ciesarová Slovakia 20 821 1.6× 145 0.4× 199 0.6× 373 1.2× 196 0.8× 56 1.3k
Amarjeet Kaur India 17 608 1.2× 123 0.4× 465 1.4× 353 1.1× 145 0.6× 67 1.2k
Joana Pico Canada 22 868 1.7× 218 0.6× 644 1.9× 431 1.3× 197 0.8× 47 1.4k
Yadahally N. Sreerama India 18 798 1.5× 492 1.4× 764 2.3× 707 2.2× 256 1.1× 26 1.9k

Countries citing papers authored by Halise Gül Akıllıoğlu

Since Specialization
Citations

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

Fields of papers citing papers by Halise Gül Akıllıoğlu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Halise Gül Akıllıoğlu. 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 Halise Gül Akıllıoğlu. The network helps show where Halise Gül Akıllıoğlu may publish in the future.

Co-authorship network of co-authors of Halise Gül Akıllıoğlu

This figure shows the co-authorship network connecting the top 25 collaborators of Halise Gül Akıllıoğlu. A scholar is included among the top collaborators of Halise Gül Akıllıoğlu 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 Halise Gül Akıllıoğlu. Halise Gül Akıllıoğlu 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.
Jiang, Pingping, Halise Gül Akıllıoğlu, Mie Rostved Bechshøft, et al.. (2025). Effects of Skim Milk Whey‐Derived Proteins on Plasma, Urine, and Gut Metabolites in Preterm Piglets as a Model for Infants. Molecular Nutrition & Food Research. 69(8). e70007–e70007. 1 indexed citations
2.
Akıllıoğlu, Halise Gül, et al.. (2024). Investigation of Maillard reaction products in plant-based milk alternatives. Food Research International. 198. 115418–115418. 8 indexed citations
3.
Akıllıoğlu, Halise Gül, Kasper Engholm‐Keller, Anders Brunse, et al.. (2024). A Gently Processed Skim Milk‐Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and Immunity in Preterm Pigs. Molecular Nutrition & Food Research. 68(6). e2300458–e2300458. 6 indexed citations
4.
Sun, Jing, Halise Gül Akıllıoğlu, Xiaoyu Pan, et al.. (2023). Ultra‐High Temperature Treatment of Liquid Infant Formula, Systemic Immunity, and Kidney Development in Preterm Neonates. Molecular Nutrition & Food Research. 67(24). e2300318–e2300318. 2 indexed citations
5.
Akıllıoğlu, Halise Gül, Dereck E. W. Chatterton, & Marianne N. Lund. (2022). Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage. Food Chemistry. 396. 133687–133687. 28 indexed citations
6.
Akıllıoğlu, Halise Gül, et al.. (2022). Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions. Food Chemistry Molecular Sciences. 5. 100120–100120. 7 indexed citations
7.
Akıllıoğlu, Halise Gül, Ömür Çelikbıçak, Bekir Salih, & Vural Gökmen. (2016). Monitoring protein glycation by electrospray ionization (ESI) quadrupole time-of-flight (Q-TOF) mass spectrometer. Food Chemistry. 217. 65–73. 5 indexed citations
8.
Akıllıoğlu, Halise Gül & Vural Gökmen. (2015). Kinetic evaluation of the inhibition of protein glycation during heating. Food Chemistry. 196. 1117–1124. 17 indexed citations
9.
Akıllıoğlu, Halise Gül, K. Savaş Bahçeci, & Vural Gökmen. (2015). Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating. Food Research International. 78. 224–230. 21 indexed citations
10.
Akıllıoğlu, Halise Gül & Vural Gökmen. (2014). Effects of Hydrophobic and Ionic Interactions on Glycation of Casein during Maillard Reaction. Journal of Agricultural and Food Chemistry. 62(46). 11289–11295. 25 indexed citations
11.
Žilić, Slađana, et al.. (2013). Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean. European Food Research and Technology. 237(3). 409–418. 39 indexed citations
12.
Akıllıoğlu, Halise Gül & Vural Gökmen. (2013). Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation. Food Research International. 61. 252–256. 50 indexed citations
13.
Žilić, Slađana, Arda Serpen, Halise Gül Akıllıoğlu, Marijana Janković, & Vural Gökmen. (2012). Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour. Journal of Cereal Science. 56(3). 652–658. 150 indexed citations
14.
Žilić, Slađana, Arda Serpen, Halise Gül Akıllıoğlu, Vural Gökmen, & Jelena Vančetović. (2012). Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels. Journal of Agricultural and Food Chemistry. 60(5). 1224–1231. 260 indexed citations
15.
Žilić, Slađana, Halise Gül Akıllıoğlu, Arda Serpen, Miroljub Barać, & Vural Gökmen. (2012). Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins. Food Research International. 49(1). 1–6. 54 indexed citations
16.
Akıllıoğlu, Halise Gül, Burçe Ataç Mogol, & Vural Gökmen. (2011). Degradation of 5-hydroxymethylfurfural during yeast fermentation. Food Additives & Contaminants Part A. 28(12). 1–7. 37 indexed citations
17.
Akıllıoğlu, Halise Gül & Erkan Yalçın. (2010). Antioxidant activity of cereal protein hydrolysates.. 35(3). 227–233. 1 indexed citations
18.
Akıllıoğlu, Halise Gül & Erkan Yalçın. (2010). Some quality characteristics and nutritional properties of traditional egg pasta (erişte). Food Science and Biotechnology. 19(2). 417–424. 9 indexed citations
19.
Akıllıoğlu, Halise Gül & Sibel Karakaya. (2009). Effect of Some Domestic Cooking Methods on Antioxidant Activity, Total Phenols and Total Flavonoid Content of Common Beans. Akademik Gıda. 7(6). 6–12. 3 indexed citations
20.
Akıllıoğlu, Halise Gül & Sibel Karakaya. (2009). Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species. European Food Research and Technology. 229(6). 915–921. 85 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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