Orhan Dağlıoğlu

781 total citations
20 papers, 621 citations indexed

About

Orhan Dağlıoğlu is a scholar working on Nutrition and Dietetics, Food Science and Animal Science and Zoology. According to data from OpenAlex, Orhan Dağlıoğlu has authored 20 papers receiving a total of 621 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Nutrition and Dietetics, 9 papers in Food Science and 6 papers in Animal Science and Zoology. Recurrent topics in Orhan Dağlıoğlu's work include Meat and Animal Product Quality (6 papers), Food composition and properties (5 papers) and Food Chemistry and Fat Analysis (5 papers). Orhan Dağlıoğlu is often cited by papers focused on Meat and Animal Product Quality (6 papers), Food composition and properties (5 papers) and Food Chemistry and Fat Analysis (5 papers). Orhan Dağlıoğlu collaborates with scholars based in Türkiye and United States. Orhan Dağlıoğlu's co-authors include İsmail YILMAZ, Muhammet Arıcı, Murat Taşan, Ömer Said Toker, Tuncay Gümüş, Necati Barış Tuncel, Ümit Geçgel, Ayhan Baştürk, Safa Karaman and Mustafa Tahsin Yılmaz and has published in prestigious journals such as Food Research International, Meat Science and Journal of the American Oil Chemists Society.

In The Last Decade

Orhan Dağlıoğlu

20 papers receiving 570 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Orhan Dağlıoğlu Türkiye 14 412 327 186 128 78 20 621
Donna Ryland Canada 16 384 0.9× 354 1.1× 269 1.4× 174 1.4× 96 1.2× 26 792
Cecilia Elena Lupano Argentina 19 566 1.4× 226 0.7× 160 0.9× 97 0.8× 70 0.9× 46 837
Marek Sady Poland 14 526 1.3× 311 1.0× 124 0.7× 102 0.8× 155 2.0× 51 727
Ali H. Khalil Egypt 9 462 1.1× 302 0.9× 345 1.9× 115 0.9× 142 1.8× 12 743
Eli̇f Daǧdemi̇r Türkiye 15 414 1.0× 154 0.5× 140 0.8× 113 0.9× 127 1.6× 29 585
C. F. Klopfenstein United States 15 273 0.7× 375 1.1× 111 0.6× 267 2.1× 74 0.9× 33 688
Hasan Temiz Türkiye 16 346 0.8× 156 0.5× 189 1.0× 95 0.7× 119 1.5× 38 568
Eleazar Aguirre–Mandujano Mexico 10 541 1.3× 222 0.7× 130 0.7× 96 0.8× 109 1.4× 21 631
Radhiah Shukri Malaysia 16 396 1.0× 327 1.0× 92 0.5× 184 1.4× 68 0.9× 42 676
Jingke Liu China 14 304 0.7× 257 0.8× 94 0.5× 182 1.4× 85 1.1× 44 584

Countries citing papers authored by Orhan Dağlıoğlu

Since Specialization
Citations

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

Fields of papers citing papers by Orhan Dağlıoğlu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Orhan Dağlıoğlu

This figure shows the co-authorship network connecting the top 25 collaborators of Orhan Dağlıoğlu. A scholar is included among the top collaborators of Orhan Dağlıoğlu 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 Orhan Dağlıoğlu. Orhan Dağlıoğlu 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.
Dağlıoğlu, Orhan, et al.. (2023). Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour. Food Production Processing and Nutrition. 5(1). 6 indexed citations
2.
Toker, Ömer Said, et al.. (2016). The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples. European Food Research and Technology. 242(8). 1253–1266. 24 indexed citations
3.
Toker, Ömer Said, et al.. (2016). Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach. International Journal of Food Science & Technology. 52(3). 788–799. 21 indexed citations
4.
Ovando‐Martínez, Maribel, et al.. (2014). Analysis of the Fatty Acids and Phenolic Compounds in a Cereal-Based Fermented Food (Tarhana). Food and Nutrition Sciences. 5(13). 1177–1184. 13 indexed citations
5.
Yurt, Bayram, Ayhan Baştürk, Ömer Said Toker, et al.. (2013). Pasting properties, texture profile and stress–relaxation behavior of wheat starch/dietary fiber systems. Food Research International. 53(1). 278–290. 96 indexed citations
6.
Dağlıoğlu, Orhan, et al.. (2011). GENETIC VARIATION AND INTER-RELATIONSHIP OF SOME MORPHO-PHYSIOLOGICAL TRAITS IN DURUM WHEAT (TRITICUM DURUM (L.) DESF.). Pakistan Journal of Botany. 43(1). 253–260. 6 indexed citations
7.
Dağlıoğlu, Orhan, et al.. (2010). Variation and heritability for some semolina characteristics and grain yield and their relations in durum wheat (Triticum durum Desf.).. World Journal of Agriculture and Soil Science. 6(3). 301–308. 29 indexed citations
8.
Geçgel, Ümit, Tuncay Gümüş, Murat Taşan, Orhan Dağlıoğlu, & Muhammet Arıcı. (2010). Determination of fatty acid composition of γ-irradiated hazelnuts, walnuts, almonds, and pistachios. Radiation Physics and Chemistry. 80(4). 578–581. 50 indexed citations
9.
Dağlıoğlu, Orhan, et al.. (2006). Functionality of bread made with pasteurized whey and/or buttermilk. Italian Journal of Food Science. 18(3). 277–286. 18 indexed citations
10.
Dağlıoğlu, Orhan, et al.. (2004). Changes in Oxidative Stability of Selected Bakery Products during Shelf Life. Food Science and Technology Research. 10(4). 464–468. 14 indexed citations
11.
Arıcı, Muhammet, et al.. (2004). Occurrence of fumonisin in processed and low processed corn-based products in Turkey. Acta Alimentaria. 33(3). 325–328. 6 indexed citations
12.
YILMAZ, İsmail & Orhan Dağlıoğlu. (2003). The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Science. 65(2). 819–823. 142 indexed citations
13.
Dağlıoğlu, Orhan & Murat Taşan. (2003). Fatty acid composition of traditional fermented and unfermented Turkish corn bread with the emphasis on trans fatty acids. European Food Research and Technology. 217(2). 125–127. 8 indexed citations
14.
Dağlıoğlu, Orhan & Murat Taşan. (2002). Determination of Fatty Acid Composition and Total Trans Fatty Acids in Cereal-Based Turkish Foods. TURKISH JOURNAL OF CHEMISTRY. 26(5). 705–710. 16 indexed citations
15.
Dağlıoğlu, Orhan, et al.. (2002). Effects of tarhana fermentation and drying methods on the fate of Escherichia coli O157:H7 and Staphylococcus aureus. European Food Research and Technology. 215(6). 515–519. 43 indexed citations
16.
Arıcı, Muhammet & Orhan Dağlıoğlu. (2002). Boza: A lactic acid fermented cereal beverage as a traditional Turkish food. Food Reviews International. 18(1). 39–48. 79 indexed citations
17.
Dağlıoğlu, Orhan, Murat Taşan, & Necati Barış Tuncel. (2000). Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography. European Food Research and Technology. 211(1). 41–44. 31 indexed citations
18.
Dağlıoğlu, Orhan, Murat Taşan, & Necati Barış Tuncel. (2000). Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry. Journal of the American Oil Chemists Society. 77(5). 543–545. 15 indexed citations
19.
Dağlıoğlu, Orhan & Necati Barış Tuncel. (1999). Macro and micro mineral contents of Turkish bread types. Food / Nahrung. 43(1). 61–62. 3 indexed citations
20.
Atamer, Metin, et al.. (1990). Torba Yoğurdu Üretiminde, Kurumadde ve Bileşenlerinin Torba’da Tutulma ve Serum’daki Kayıpları Üzerinde bir Araştırma. DergiPark (Istanbul University). 15(1). 1 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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