This map shows the geographic impact of Özer Kınık'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 Özer Kınık with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Özer Kınık more than expected).
This network shows the impact of papers produced by Özer Kınık. 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 Özer Kınık. The network helps show where Özer Kınık may publish in the future.
Co-authorship network of co-authors of Özer Kınık
This figure shows the co-authorship network connecting the top 25 collaborators of Özer Kınık.
A scholar is included among the top collaborators of Özer Kınık 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 Özer Kınık. Özer Kınık is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Kınık, Özer, Gökhan Kavas, Harun Uysal, & Harun Kesenkaş. (2015). Yüksek Hidrostatik Basınç Tekniğinin Süt Endüstrisindeki Uygulamaları. SHILAP Revista de lepidopterología.
8.
Akalın, Ayşe Sibel, Özer Kınık, & Sıddık Gönç. (2015). İzmir Piyasasında Satılan bazı Peynir Çeşitlerinde Yağ Asitleri Kompozisyonunun Belirlenmesi Üzerine Araştırmalar. SHILAP Revista de lepidopterología.
9.
Yerlıkaya, Oktay, Özer Kınık, & Necati Akbulut. (2015). Peyniraltı Suyunun Fonksiyonel Özellikleri ve Peyniraltı Suyu Kullanılarak Üretilen Yeni Nesil Süt Ürünleri. SHILAP Revista de lepidopterología.2 indexed citations
10.
Yerlıkaya, Oktay, et al.. (2014). Mikroenkapsülasyon ve Süt Teknolojisindeki Yeri. Akademik Gıda. 12(1). 97–107.
11.
Yerlıkaya, Oktay, et al.. (2014). Psikrotrof Bakterilerin Çiğ Süt ve Süt Ürünleri Kalitesine Etkisi. Akademik Gıda. 12(4). 68–78.3 indexed citations
Yerlıkaya, Oktay, et al.. (2010). Functional properties of whey and new generation dairy products manufactured with whey.. 35(4). 289–296.4 indexed citations
17.
Yılmaz, Emin, Özer Kınık, & Oğuz Gürsoy. (2009). Effect of substitution of milk fat by some different vegetable oils on the quality of set-type yoghurt. Milk science international/Milchwissenschaft. 130(11). 48–50.1 indexed citations
18.
Gürsoy, Oğuz & Özer Kınık. (2006). Peynir Teknolojisinde Enterokoklar –I: Biyokimyasal Özellikleri ve Peynir Teknolojisindeki Önemleri. Ege Üniversitesi Ziraat Fakültesi Dergisi. 43(3). 79–90.1 indexed citations
19.
Gürsoy, Oğuz & Özer Kınık. (2005). LACTOBACILLI AND THEIR USAGE POTENTIAL IN PROBIOTIC CHEESE PRODUCTION. SHILAP Revista de lepidopterología.1 indexed citations
20.
Kınık, Özer, et al.. (2000). Kımız Üretimi ve Özellikleri Üzerinde bir Araştırma. DergiPark (Istanbul University). 25(5). 379–384.2 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.