Lâtif Taşkaya

423 total citations
15 papers, 334 citations indexed

About

Lâtif Taşkaya is a scholar working on Animal Science and Zoology, Molecular Biology and Aquatic Science. According to data from OpenAlex, Lâtif Taşkaya has authored 15 papers receiving a total of 334 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Animal Science and Zoology, 10 papers in Molecular Biology and 9 papers in Aquatic Science. Recurrent topics in Lâtif Taşkaya's work include Meat and Animal Product Quality (12 papers), Protein Hydrolysis and Bioactive Peptides (9 papers) and Aquaculture Nutrition and Growth (8 papers). Lâtif Taşkaya is often cited by papers focused on Meat and Animal Product Quality (12 papers), Protein Hydrolysis and Bioactive Peptides (9 papers) and Aquaculture Nutrition and Growth (8 papers). Lâtif Taşkaya collaborates with scholars based in Türkiye, United States and Taiwan. Lâtif Taşkaya's co-authors include Jacek Jaczynski, Yi‐Chen Chen, Sarah K. Beamer, Şükran Çaklı, Janet C. Tou, Ufuk Çelik, Berna Kılınç, Ramin Maleki, Duygu Kışla and Aslı Cadun and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Journal of the Science of Food and Agriculture.

In The Last Decade

Lâtif Taşkaya

13 papers receiving 308 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Lâtif Taşkaya Türkiye	7	264	196	130	126	53	15	334
Mariusz Szymczak Poland	12	229 0.9×	200 1.0×	95 0.7×	153 1.2×	23 0.4×	34	368
J.S. Arkoudelos Greece	8	273 1.0×	127 0.6×	48 0.4×	160 1.3×	31 0.6×	11	348
V. Dorigoni Italy	4	309 1.2×	93 0.5×	26 0.2×	98 0.8×	60 1.1×	5	367
Line Bach Christensen Denmark	9	374 1.4×	113 0.6×	30 0.2×	157 1.2×	52 1.0×	11	439
L. W. HAND United States	8	344 1.3×	89 0.5×	14 0.1×	211 1.7×	103 1.9×	14	381
Pengqi Bao China	9	243 0.9×	98 0.5×	19 0.1×	131 1.0×	38 0.7×	11	309
O. Urrutia Spain	8	171 0.6×	115 0.6×	26 0.2×	48 0.4×	65 1.2×	15	331
Pierre-Alain Dufey Switzerland	9	385 1.5×	52 0.3×	21 0.2×	61 0.5×	75 1.4×	13	458
Mauricio Opazo-Navarrete Netherlands	7	88 0.3×	100 0.5×	14 0.1×	265 2.1×	133 2.5×	8	337
W. Przybylski Poland	8	334 1.3×	107 0.5×	14 0.1×	77 0.6×	16 0.3×	12	378

Countries citing papers authored by Lâtif Taşkaya

Since Specialization

Citations

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

Fields of papers citing papers by Lâtif Taşkaya

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Lâtif Taşkaya

This figure shows the co-authorship network connecting the top 25 collaborators of Lâtif Taşkaya. A scholar is included among the top collaborators of Lâtif Taşkaya 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 Lâtif Taşkaya. Lâtif Taşkaya is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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15 of 15 papers shown

Taşkaya, Lâtif, et al.. (2018). Determination of some quality properties of “hamsi kaygana” prepared with different additives. Food Science & Nutrition. 6(2). 483–491. 6 indexed citations

Taşkaya, Lâtif, et al.. (2017). The effect of lavender (Lavandula stoechas) on the shelf life of a traditional food: hamsi kaygana. Food Science and Technology. 38(4). 711–718. 5 indexed citations

Taşkaya, Lâtif, et al.. (2016). Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC. SHILAP Revista de lepidopterología. 33(1). 55–55. 2 indexed citations

Taşkaya, Lâtif, Yi‐Chen Chen, Sarah K. Beamer, Janet C. Tou, & Jacek Jaczynski. (2009). Compositional Characteristics of Materials Recovered from Whole Gutted Silver Carp (Hypophthalmichthys molitrix) Using Isoelectric Solubilization/Precipitation. Journal of Agricultural and Food Chemistry. 57(10). 4259–4266. 59 indexed citations

Taşkaya, Lâtif, Yi‐Chen Chen, & Jacek Jaczynski. (2009). Functional properties of proteins recovered from silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization/precipitation. LWT. 42(6). 1082–1089. 55 indexed citations

Taşkaya, Lâtif, Yi‐Chen Chen, & Jacek Jaczynski. (2009). Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation. LWT. 43(3). 401–408. 37 indexed citations

Durmaz, Yaşar, et al.. (2008). Fatty Acids, α-tocopherol and Total Pigment Contents of Cystoseira spp., Ulva spp. and Zostera spp. from Sinop Bay (Turkey). DSpace-Sinop (Sinop University). 1 indexed citations

Taşkaya, Lâtif & Jacek Jaczynski. (2008). Flocculation-enhanced protein recovery from fish processing by-products by isoelectric solubilization/precipitation. LWT. 42(2). 570–575. 33 indexed citations

Taşkaya, Lâtif, Yi‐Chen Chen, Sarah K. Beamer, & Jacek Jaczynski. (2008). Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation. Journal of the Science of Food and Agriculture. 89(2). 349–358. 57 indexed citations

10.

Çaklı, Şükran, Lâtif Taşkaya, Duygu Kışla, et al.. (2004). Production and quality of fish fingers from different fish species. European Food Research and Technology. 220(5-6). 526–530. 25 indexed citations

11.

Taşkaya, Lâtif, et al.. (2003). Quality Changes of Fish Burger from Rainbow Trout During Refrigerated Storage.. SHILAP Revista de lepidopterología. 43 indexed citations

12.

Taşkaya, Lâtif, Şükran Çaklı, & Ufuk Çelik. (2003). A Study on the Quality Changes of Cultured Gilthead Seabream (Sparus aurata L., 1758) and Seabass (Dicentrarchus labrax L., 1758) under the Market Conditions.. SHILAP Revista de lepidopterología. 3 indexed citations

13.

Çaklı, Şükran, Bahar Tokur, Ufuk Çelik, & Lâtif Taşkaya. (2003). Physical, chemical and sensory evaluation of sardines (Sardina pilchardus (Walbaum, 1792)) stored at no-frost conditions.. 20(1).

14.

Çaklı, Şükran, et al.. (2002). Bir Süpermarkette Tüketime Sunulan Dondurulmuş Su Ürünlerinin Biyokimyasal Kompozisyonu, Fiziksel ve Kimyasal Kalite Kontrolü.. SHILAP Revista de lepidopterología. 5 indexed citations

15.

Çelik, Ufuk, Şükran Çaklı, & Lâtif Taşkaya. (2002). The biochemical composition, physical and chemical quality control of frozen fishery product for consumption in a supermarket.. 19(1). 3 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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