Kurban Yaşar

1.1k total citations
23 papers, 931 citations indexed

About

Kurban Yaşar is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Kurban Yaşar has authored 23 papers receiving a total of 931 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 8 papers in Nutrition and Dietetics and 7 papers in Molecular Biology. Recurrent topics in Kurban Yaşar's work include Probiotics and Fermented Foods (13 papers), Proteins in Food Systems (7 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). Kurban Yaşar is often cited by papers focused on Probiotics and Fermented Foods (13 papers), Proteins in Food Systems (7 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). Kurban Yaşar collaborates with scholars based in Türkiye, Slovakia and Kazakhstan. Kurban Yaşar's co-authors include Ali Adnan Hayaloğlu, Nuray Şahan, Oya Berkay Karaca, Mehmet Güven, Talip Kahyaoglu, Sevim Kaya, Cemil Tölü, Didem Şahingil, Ahmet Kaya and Riza Temizkan and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Dairy Science and Food Hydrocolloids.

In The Last Decade

Kurban Yaşar

21 papers receiving 882 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Kurban Yaşar Türkiye 12 803 407 222 210 130 23 931
Oya Berkay Karaca Türkiye 12 639 0.8× 355 0.9× 145 0.7× 119 0.6× 93 0.7× 32 772
Mehmet Güven Türkiye 16 971 1.2× 395 1.0× 319 1.4× 312 1.5× 112 0.9× 42 1.1k
Jacek Domagała Poland 15 535 0.7× 234 0.6× 189 0.9× 204 1.0× 74 0.6× 67 736
Muhammet Dervişoğlu Türkiye 16 572 0.7× 189 0.5× 154 0.7× 207 1.0× 119 0.9× 43 769
Donna Ryland Canada 16 384 0.5× 354 0.9× 269 1.2× 96 0.5× 174 1.3× 26 792
H.L.A. Silva Brazil 10 518 0.6× 339 0.8× 185 0.8× 158 0.8× 48 0.4× 11 678
P.H.P. Prasanna Sri Lanka 14 597 0.7× 341 0.8× 86 0.4× 247 1.2× 134 1.0× 18 744
Musa Serdar Akın Türkiye 9 500 0.6× 317 0.8× 120 0.5× 139 0.7× 48 0.4× 24 586
Douglas W. Olson United States 11 499 0.6× 246 0.6× 108 0.5× 231 1.1× 92 0.7× 22 655
Marek Sady Poland 14 526 0.7× 311 0.8× 124 0.6× 155 0.7× 102 0.8× 51 727

Countries citing papers authored by Kurban Yaşar

Since Specialization
Citations

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

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

20 of 20 papers shown
1.
Yaşar, Kurban, Didem Şahingil, & Ali Adnan Hayaloğlu. (2025). Reducing sodium in Kashar cheese by partial substitution of NaCl with KCl: Proteolysis, texture, meltability and sensory characteristics. International Dairy Journal. 166. 106239–106239.
2.
Yaşar, Kurban, et al.. (2025). The Effect of Different Stabilisers on the Quality Properties of Tahini Milk. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi. 28(2). 544–554.
3.
Yaşar, Kurban, et al.. (2025). THE EFFECT OF PEANUT TAHINI UTILIZATION ON THE MINERAL CONTENT OF HALVA. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi. 28(1). 285–291. 1 indexed citations
4.
5.
6.
Yaşar, Kurban, et al.. (2021). Impact of different extraction processes on aflatoxin contamination in peanut oil. Journal of Food Science and Technology. 59(7). 2741–2750. 7 indexed citations
7.
Yaşar, Kurban, et al.. (2020). Rheological Behavior of Sumac (Rhus coriaria L.) Extract as Affected by Temperature and Concentration and Investigation of Flow Behavior with CFD. Biointerface Research in Applied Chemistry. 10(6). 7120–7134. 1 indexed citations
8.
Yaşar, Kurban, et al.. (2019). Degradation Kinetics of Anthocyanins in Shalgam Beverage. SHILAP Revista de lepidopterología. 7(2). 282–285. 2 indexed citations
9.
10.
Temizkan, Riza, Kurban Yaşar, & Ali Adnan Hayaloğlu. (2014). Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk. International Journal of Food Science & Technology. 49(12). 2643–2649. 21 indexed citations
11.
Hayaloğlu, Ali Adnan, Cemil Tölü, Kurban Yaşar, & Didem Şahingil. (2013). Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening. Journal of Dairy Science. 96(5). 2765–2780. 45 indexed citations
12.
Hayaloğlu, Ali Adnan, Kurban Yaşar, Cemil Tölü, & Didem Şahingil. (2013). Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese. Small Ruminant Research. 113(1). 187–194. 33 indexed citations
13.
Hayaloğlu, Ali Adnan, Cemil Tölü, & Kurban Yaşar. (2013). Influence of goat breeds and starter culture systems on gross composition and proteolysis in Gokceada goat cheese during ripening. Small Ruminant Research. 113(1). 231–238. 23 indexed citations
14.
Yaşar, Kurban, et al.. (2011). Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese. International Journal of Dairy Technology. 64(3). 372–379. 29 indexed citations
15.
Güven, Mehmet, Oya Berkay Karaca, & Kurban Yaşar. (2010). Effects of using different emulsifiers on properties of ice cream in production of low fat Kahramanmaras type ice cream.. 35(2). 97–104. 3 indexed citations
16.
Yaşar, Kurban, et al.. (2010). Organic and conventional production systems, microbial fertilization and plant activators affect tomato quality during storage. AFRICAN JOURNAL OF BIOTECHNOLOGY. 9(46). 7909–7914. 3 indexed citations
17.
Yüceer, Yonca Karagül, et al.. (2009). Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese. Journal of Dairy Science. 92(9). 4146–4157. 43 indexed citations
18.
Karaca, Oya Berkay, Mehmet Güven, Kurban Yaşar, Sevim Kaya, & Talip Kahyaoglu. (2009). The functional, rheological and sensory characteristics of ice creams with various fat replacers. International Journal of Dairy Technology. 62(1). 93–99. 133 indexed citations
19.
Şahan, Nuray, Kurban Yaşar, Ali Adnan Hayaloğlu, Oya Berkay Karaca, & Ahmet Kaya. (2007). Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. Journal of Dairy Research. 75(1). 1–7. 93 indexed citations
20.
Şahan, Nuray, Kurban Yaşar, & Ali Adnan Hayaloğlu. (2007). Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids. 22(7). 1291–1297. 205 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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