Özge Süfer

675 total citations
50 papers, 463 citations indexed

About

Özge Süfer is a scholar working on Food Science, Biochemistry and Plant Science. According to data from OpenAlex, Özge Süfer has authored 50 papers receiving a total of 463 indexed citations (citations by other indexed papers that have themselves been cited), including 26 papers in Food Science, 16 papers in Biochemistry and 12 papers in Plant Science. Recurrent topics in Özge Süfer's work include Phytochemicals and Antioxidant Activities (16 papers), Food Drying and Modeling (15 papers) and Fungal Biology and Applications (10 papers). Özge Süfer is often cited by papers focused on Phytochemicals and Antioxidant Activities (16 papers), Food Drying and Modeling (15 papers) and Fungal Biology and Applications (10 papers). Özge Süfer collaborates with scholars based in Türkiye, India and United States. Özge Süfer's co-authors include T. Koray Palazoğlu, Hande Demi̇r, Fuat Bozok, R. Pandiselvam, Gülşah Çalışkan Koç, Azime Özkan Karabacak, Seema Ramniwas, Teguh Rahayu, Shahida Anusha Siddiqui and Kamil Neyfel Çerçi and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Food Science and Comprehensive Reviews in Food Science and Food Safety.

In The Last Decade

Özge Süfer

46 papers receiving 449 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Özge Süfer Türkiye 13 244 104 98 69 56 50 463
Zhiqing Gong China 14 298 1.2× 119 1.1× 127 1.3× 27 0.4× 72 1.3× 29 554
Monika Marcinkowska‐Lesiak Poland 15 222 0.9× 78 0.8× 92 0.9× 39 0.6× 88 1.6× 41 544
Ipsita Das India 13 278 1.1× 58 0.6× 162 1.7× 36 0.5× 22 0.4× 25 512
Arkadiusz Szpicer Poland 16 439 1.8× 112 1.1× 115 1.2× 34 0.5× 109 1.9× 49 800
Canan Ece Tamer Türkiye 14 331 1.4× 213 2.0× 194 2.0× 23 0.3× 68 1.2× 47 616
Benjawan Thumthanaruk Thailand 12 188 0.8× 46 0.4× 58 0.6× 37 0.5× 124 2.2× 58 451
Sania Zia Pakistan 11 187 0.8× 135 1.3× 101 1.0× 14 0.2× 50 0.9× 16 410
Marta Fernanda Zotarelli Brazil 11 432 1.8× 98 0.9× 132 1.3× 20 0.3× 28 0.5× 24 551
Luxsika Ngamwonglumlert Thailand 8 149 0.6× 124 1.2× 99 1.0× 42 0.6× 50 0.9× 10 396
Serena Carpentieri Italy 12 231 0.9× 162 1.6× 105 1.1× 14 0.2× 44 0.8× 26 458

Countries citing papers authored by Özge Süfer

Since Specialization
Citations

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

Fields of papers citing papers by Özge Süfer

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Özge Süfer

This figure shows the co-authorship network connecting the top 25 collaborators of Özge Süfer. A scholar is included among the top collaborators of Özge Süfer 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 Özge Süfer. Özge Süfer 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.
Demiray, Engin, et al.. (2025). Deep‐Fat Frying of Chicken Nuggets: Impacts on Mass Transfer and Some Quality Indices. Food Science & Nutrition. 13(6). e70451–e70451. 1 indexed citations
2.
Koç, Gülşah Çalışkan, et al.. (2025). Thawing frozen foods: A comparative review of traditional and innovative methods. Comprehensive Reviews in Food Science and Food Safety. 24(2). e70136–e70136. 9 indexed citations
3.
Koç, Gülşah Çalışkan, et al.. (2024). Advanced technologies for the collagen extraction from food waste – A review on recent progress. Microchemical Journal. 201. 110404–110404. 13 indexed citations
4.
Siddiqui, Shahida Anusha, Özge Süfer, Gülşah Çalışkan Koç, et al.. (2024). Enhancing the bioconversion rate and end products of black soldier fly (BSF) treatment – A comprehensive review. Environment Development and Sustainability. 27(5). 9673–9741. 29 indexed citations
5.
Süfer, Özge, et al.. (2024). Exploring the chemical composition of granola formulated with different sweeteners and produced via oven and microwave baking. Journal of Food Science. 89(10). 6455–6464. 1 indexed citations
6.
Süfer, Özge, Azime Özkan Karabacak, Gülşah Çalışkan Koç, et al.. (2024). Areca nut husk lignocellulosic fibers: A sustainable alternative to synthetic textiles. European Polymer Journal. 221. 113531–113531. 3 indexed citations
7.
Pandiselvam, R., Özge Süfer, N.A. Nanje Gowda, et al.. (2024). Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook. SHILAP Revista de lepidopterología. 5(3). 1063–1095. 21 indexed citations
8.
Pandiselvam, R., Alev Yüksel Aydar, Zeynep Aksoylu Özbek, et al.. (2024). Farm to fork applications: how vibrational spectroscopy can be used along the whole value chain?. Critical Reviews in Biotechnology. 45(4). 938–981. 6 indexed citations
9.
Süfer, Özge, et al.. (2022). Influences of Some Aromatic Plants on Volatile Compounds and Bioactivity of Cultivated Pleurotus citrinopileatus and Pleurotus djamor. Chemistry & Biodiversity. 19(12). e202200462–e202200462. 2 indexed citations
10.
Süfer, Özge & Fuat Bozok. (2021). Gluten-free tarhana fortified with different ratios of edible mushroom Lactarius deliciosus. International Food Research Journal. 28(6). 1131–1140. 3 indexed citations
11.
Süfer, Özge, et al.. (2021). Determination of microwave drying and rehydration kinetics of green peppers with the bioactive and textural properties. Journal of Food Process Engineering. 44(8). 7 indexed citations
12.
Süfer, Özge, et al.. (2021). Influence of Different Pretreatments on Hot air and Microwave-Hot Air Combined Drying of White Sweet Cherry. SHILAP Revista de lepidopterología. 9(6). 1172–1179. 7 indexed citations
13.
Taşkın, Hatıra, et al.. (2020). Total phenolics, antioxidant activities and fatty acid profiles of six Morchella species. Journal of Food Science and Technology. 58(2). 692–700. 27 indexed citations
14.
Süfer, Özge, et al.. (2020). Infusion of walnut (Juglans regia L.) shell tea: multi response optimization and antioxidant potential. Journal of Applied Research on Medicinal and Aromatic Plants. 20. 100278–100278. 11 indexed citations
15.
Süfer, Özge & Fuat Bozok. (2019). DETERMINATION OF VOLATILE COMPONENTS AND ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL OBTAINED FROM KASTAMONU GARLIC BY MICROWAVE-ASSISTED CLEVENGER SYSTEM. GIDA / THE JOURNAL OF FOOD. 44(1). 22–30. 5 indexed citations
16.
Süfer, Özge, et al.. (2017). Thin layer mathematical modeling of convective, vacuum and microwave drying of intact and brined onion slices. Journal of Food Processing and Preservation. 41(6). e13239–e13239. 40 indexed citations
17.
Demi̇r, Hande, et al.. (2017). SOĞAN DİLİMLERİNİN KURUTULMASI ESNASINDA RENK DEĞİŞİMİNE ETKİ EDEN FAKTÖRLERİN YANIT YÜZEY YÖNTEMİ İLE BELİRLENMESİ. SHILAP Revista de lepidopterología. 42(6). 731–742. 4 indexed citations
18.
Süfer, Özge, Fuat Bozok, & Hande Demi̇r. (2016). Usage of Edible Mushrooms in Various Food Products. SHILAP Revista de lepidopterología. 4(3). 144–144. 25 indexed citations
19.
Öz, Ayşe Tülin & Özge Süfer. (2012). Effect of edible film and coatings on the postharvest quality of fruits and vegetables.. 10(1). 85–91. 2 indexed citations
20.
Öz, Ayşe Tülin & Özge Süfer. (2012). Meyve ve Sebzelerde Hasat Sonrası Kalite Üzerine Yenilebilir Film ve Kaplamaların Etkisi. Akademik Gıda. 10(1). 85–91.

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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