Nevzat Konar

2.6k total citations
114 papers, 2.0k citations indexed

About

Nevzat Konar is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Nevzat Konar has authored 114 papers receiving a total of 2.0k indexed citations (citations by other indexed papers that have themselves been cited), including 94 papers in Food Science, 26 papers in Nutrition and Dietetics and 25 papers in Animal Science and Zoology. Recurrent topics in Nevzat Konar's work include Food Chemistry and Fat Analysis (57 papers), Proteins in Food Systems (39 papers) and Polysaccharides Composition and Applications (26 papers). Nevzat Konar is often cited by papers focused on Food Chemistry and Fat Analysis (57 papers), Proteins in Food Systems (39 papers) and Polysaccharides Composition and Applications (26 papers). Nevzat Konar collaborates with scholars based in Türkiye, Iran and Qatar. Nevzat Konar's co-authors include Ömer Said Toker, İbrahim Palabıyık, Osman Sağdıç, Haniyeh Rasouli Pirouzian, Recep Güneş, Ender Sinan Poyrazoğlu, Nevzat Artık, Mehmet Demirci, Halime Pehlivanoğlu and Salih Karasu and has published in prestigious journals such as The Science of The Total Environment, Journal of Cleaner Production and Food Chemistry.

In The Last Decade

Nevzat Konar

107 papers receiving 1.9k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Nevzat Konar Türkiye 25 1.6k 561 313 230 164 114 2.0k
Maria Paciulli Italy 21 813 0.5× 444 0.8× 177 0.6× 205 0.9× 125 0.8× 55 1.3k
Yunbing Tan United States 28 1.3k 0.8× 353 0.6× 195 0.6× 131 0.6× 256 1.6× 39 1.7k
Cuicui Ma China 29 2.3k 1.5× 527 0.9× 230 0.7× 226 1.0× 467 2.8× 42 2.9k
Hadi Hashemi Gahruie Iran 23 992 0.6× 278 0.5× 194 0.6× 257 1.1× 229 1.4× 47 1.8k
Hafiz Rizwan Sharif China 18 1.0k 0.6× 571 1.0× 140 0.4× 109 0.5× 261 1.6× 36 1.9k
Duoxia Xu China 30 1.9k 1.2× 331 0.6× 140 0.4× 185 0.8× 318 1.9× 85 2.5k
Zhenbao Zhu China 25 1.3k 0.8× 401 0.7× 425 1.4× 134 0.6× 391 2.4× 45 2.0k
Yanxiang Gao China 26 1.6k 1.0× 274 0.5× 95 0.3× 190 0.8× 229 1.4× 50 2.3k

Countries citing papers authored by Nevzat Konar

Since Specialization
Citations

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

Fields of papers citing papers by Nevzat Konar

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Nevzat Konar

This figure shows the co-authorship network connecting the top 25 collaborators of Nevzat Konar. A scholar is included among the top collaborators of Nevzat Konar 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 Nevzat Konar. Nevzat Konar 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.
Atalar, İlyas, Banu Özen, Ömer Said Toker, et al.. (2025). Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples. LWT. 218. 117443–117443. 2 indexed citations
2.
Güneş, Recep, et al.. (2025). Plant-derived gum as a gelatin alternative in the formulation of probiotic-enriched toffee candy. Applied Food Research. 5(2). 101137–101137.
3.
Güneş, Recep, Murat Taşan, Şefik Kurultay, et al.. (2024). Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study. LWT. 211. 116902–116902. 1 indexed citations
4.
Çetinkaya, Turgay, et al.. (2024). Novel approaches in food grade bigels properties and applications: A review. International Journal of Biological Macromolecules. 283(Pt 3). 137424–137424. 15 indexed citations
5.
Atalar, İlyas, et al.. (2024). Drying and characterization of red beet color liquid process waste to develop a novel bulking agent. Journal of Cleaner Production. 442. 141030–141030. 6 indexed citations
6.
Toker, Ömer Said, et al.. (2024). Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates. Food Science & Nutrition. 12(10). 7864–7876. 2 indexed citations
7.
Palabıyık, İbrahim, et al.. (2023). Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders. Innovative Food Science & Emerging Technologies. 88. 103440–103440. 17 indexed citations
8.
Toker, Ömer Said, et al.. (2023). Optimization of Chlorella vulgaris spray drying using various innovative wall materials. Algal Research. 72. 103115–103115. 9 indexed citations
9.
Palabıyık, İbrahim, et al.. (2023). Modification of chia (Salvia hispanica L.) seed mucilage (a heteropolysaccharide) by atmospheric pressure cold plasma jet treatment. Food Bioscience. 56. 103178–103178. 14 indexed citations
10.
Kurultay, Şefik, et al.. (2022). Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate. International Journal of Food Science & Technology. 57(7). 4119–4128. 7 indexed citations
11.
Kurultay, Şefik, Didem Sözeri Atik, Recep Güneş, et al.. (2022). Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution. International Journal of Food Science & Technology. 57(6). 3634–3642. 8 indexed citations
12.
Rad, Aziz Homayouni, et al.. (2022). Polyols and chocolate technology: recent developments and advances. International Journal of Food Science & Technology. 58(1). 1–8. 4 indexed citations
13.
Toker, Ömer Said, İbrahim Palabıyık, Haniyeh Rasouli Pirouzian, et al.. (2021). Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization. LWT. 147. 111548–111548. 15 indexed citations
14.
Toker, Ömer Said, et al.. (2020). Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties. LWT. 139. 110609–110609. 19 indexed citations
15.
Kılıçlı, Mahmut, Ömer Said Toker, İbrahim Palabıyık, et al.. (2020). Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties. LWT. 138. 110451–110451. 50 indexed citations
16.
Toker, Ömer Said, İbrahim Palabıyık, Haniyeh Rasouli Pirouzian, et al.. (2019). Alternative Tempering of Sugar-Free Dark Chocolates by β v Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile. International Journal of Food Engineering. 15(10). 10 indexed citations
17.
Toker, Ömer Said, et al.. (2019). Using spray‐dried sugar beet molasses in ice cream as a novel bulking agent. International Journal of Food Science & Technology. 55(3). 1298–1310. 10 indexed citations
18.
Artık, Nevzat & Nevzat Konar. (2018). Arı Ürünleri ve Apiterapi-1: Arı Ürünlerinden Bal, Arı Sütü ve Perga Bileşimi. 4(3). 11–19. 1 indexed citations
19.
Konar, Nevzat, et al.. (2017). Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus. International Journal of Food Engineering. 13(9). 13 indexed citations
20.
Pehlivanoğlu, Halime, Mehmet Demirci, Ömer Said Toker, et al.. (2016). Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications. Critical Reviews in Food Science and Nutrition. 58(8). 1330–1341. 246 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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