Kurban Yaşar
- Food Science top 1%
- Nutrition and Dietetics top 2%
- Animal Science and Zoology top 2%
- Molecular Biology
- Plant Science
- Co-authors
- Ali Adnan HayaloğluNuray ŞahanOya Berkay KaracaMehmet GüvenTalip KahyaogluCemil TölüSevim KayaDidem Şahingil
- Topics
- Probiotics and Fermented Foods (13 papers)Proteins in Food Systems (7 papers)Protein Hydrolysis and Bioactive Peptides (6 papers)
- Journals
- SHILAP Revista de lepidopterologíaJournal of Dairy ScienceFood Hydrocolloids
- Partner nations
- TürkiyeSlovakiaKazakhstan
In The Last Decade
Kurban Yaşar
21 papers receiving 882 citations
Peers
Comparison fields: 5 of 70
- Food Science 803
- Nutrition and Dietetics 407
- Animal Science and Zoology 222
- Molecular Biology 210
- Plant Science 130
Countries citing papers authored by Kurban Yaşar
This map shows the geographic impact of Kurban Yaşar'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 Kurban Yaşar with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Kurban Yaşar more than expected).
Fields of papers citing papers by Kurban Yaşar
This network shows the impact of papers produced by Kurban Yaşar. 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 Kurban Yaşar. The network helps show where Kurban Yaşar may publish in the future.
Co-authorship network of co-authors of Kurban Yaşar
This figure shows the co-authorship network connecting the top 25 collaborators of Kurban Yaşar. A scholar is included among the top collaborators of Kurban Yaşar 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 Kurban Yaşar. Kurban Yaşar is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 1 | |
| 3 | 0 | |
| 4 | 1 | |
| 5 | 2 | |
| 6 | 7 | |
| 7 | 1 | |
| 8 | 2 | |
| 9 | 22 | |
| 10 | 45 | |
| 11 | 33 | |
| 12 | 23 | |
| 13 | 29 | |
| 14 | Effects of using different emulsifiers on properties of ice cream in production of low fat Kahramanmaras type ice cream. | 3 |
| 15 | 3 | |
| 16 | 43 | |
| 17 | 133 | |
| 18 | 57 | |
| 19 | 93 | |
| 20 | 205 |
About Kurban Yaşar
Kurban Yaşar is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics, having authored 23 papers that have together received 931 indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (13 papers), Proteins in Food Systems (7 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). The work is most often cited by research in Food Science (803 citations), Nutrition and Dietetics (407 citations) and Animal Science and Zoology (222 citations). Kurban Yaşar has collaborated with scholars based in Türkiye, Slovakia and Kazakhstan. Frequent co-authors include Ali Adnan Hayaloğlu, Nuray Şahan, Oya Berkay Karaca, Mehmet Güven, Talip Kahyaoglu, Cemil Tölü, Sevim Kaya, Didem Şahingil, Ahmet Kaya and Riza Temizkan. Their work appears in journals such as SHILAP Revista de lepidopterología, Journal of Dairy Science and Food Hydrocolloids.
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.