S. Tolasa

728 total citations
21 papers, 617 citations indexed

About

S. Tolasa is a scholar working on Animal Science and Zoology, Molecular Biology and Aquatic Science. According to data from OpenAlex, S. Tolasa has authored 21 papers receiving a total of 617 indexed citations (citations by other indexed papers that have themselves been cited), including 19 papers in Animal Science and Zoology, 12 papers in Molecular Biology and 12 papers in Aquatic Science. Recurrent topics in S. Tolasa's work include Meat and Animal Product Quality (19 papers), Protein Hydrolysis and Bioactive Peptides (12 papers) and Aquaculture Nutrition and Growth (12 papers). S. Tolasa is often cited by papers focused on Meat and Animal Product Quality (19 papers), Protein Hydrolysis and Bioactive Peptides (12 papers) and Aquaculture Nutrition and Growth (12 papers). S. Tolasa collaborates with scholars based in Türkiye, United States and South Korea. S. Tolasa's co-authors include Tolga Di̇nçer, Şükran Çaklı, Aslı Cadun, Berna Kılınç, Ute Ostermeyer, Chong M. Lee and Alexandra Oliveira and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

S. Tolasa

21 papers receiving 581 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
S. Tolasa Türkiye 14 438 257 200 170 88 21 617
Aslı Cadun Türkiye 11 456 1.0× 211 0.8× 244 1.2× 159 0.9× 69 0.8× 26 611
A. Polat Türkiye 7 410 0.9× 230 0.9× 251 1.3× 156 0.9× 109 1.2× 12 663
Bahar Tokur Türkiye 12 376 0.9× 231 0.9× 267 1.3× 131 0.8× 34 0.4× 40 589
Payap Masniyom Thailand 13 398 0.9× 244 0.9× 210 1.1× 202 1.2× 100 1.1× 27 641
Zhongyun Zhou China 9 336 0.8× 159 0.6× 107 0.5× 141 0.8× 67 0.8× 9 495
Vasiliki R. Kyrana Greece 6 474 1.1× 200 0.8× 215 1.1× 124 0.7× 114 1.3× 8 571
Ligeng Feng China 13 340 0.8× 312 1.2× 114 0.6× 176 1.0× 73 0.8× 22 617
L. Gallart-Jornet Norway 10 481 1.1× 158 0.6× 200 1.0× 190 1.1× 64 0.7× 11 639
Kristín Anna Þórarinsdóttir Iceland 16 742 1.7× 325 1.3× 312 1.6× 307 1.8× 74 0.8× 32 967
Chuck Crapo United States 11 408 0.9× 287 1.1× 217 1.1× 197 1.2× 71 0.8× 16 700

Countries citing papers authored by S. Tolasa

Since Specialization
Citations

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

Fields of papers citing papers by S. Tolasa

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of S. Tolasa

This figure shows the co-authorship network connecting the top 25 collaborators of S. Tolasa. A scholar is included among the top collaborators of S. Tolasa 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 S. Tolasa. S. Tolasa 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.
Tolasa, S., et al.. (2012). Quality and Shelf-Life Assessment of Pasteurized Trout Soup During Refrigerated Storage. Journal of Aquatic Food Product Technology. 21(4). 321–329. 13 indexed citations
2.
Tolasa, S., Şükran Çaklı, Aslı Cadun, & Chong M. Lee. (2011). Control of Lipid Oxidation and Texture Changes in Frozen Sardine Mince by Combined Use of Milk Protein Concentrate and Caffeic Acid. Journal of Aquatic Food Product Technology. 20(3). 308–318. 1 indexed citations
3.
Tolasa, S., et al.. (2011). Lipid Oxidation and Omega-3 Fatty Acid Retention in Salmon and Mackerel Nuggets During Frozen Storage. Journal of Aquatic Food Product Technology. 20(2). 172–182. 3 indexed citations
4.
Tolasa, S., Chong M. Lee, & Şükran Çaklı. (2010). Physical and Oxidative Stabilization of Omega‐3 Fatty Acids in Surimi Gels. Journal of Food Science. 75(3). C305–10. 19 indexed citations
5.
Di̇nçer, Tolga, Şükran Çaklı, Berna Kılınç, & S. Tolasa. (2010). Amino Acids and Fatty Acid Composition Content of Fish Sauce. Journal of Animal and Veterinary Advances. 9(2). 311–315. 28 indexed citations
6.
Di̇nçer, Tolga, Aslı Cadun, Şükran Çaklı, & S. Tolasa. (2009). Effects of Different Thawing Methods on the Freshness Quality of Fish. SHILAP Revista de lepidopterología. 4 indexed citations
7.
Kılınç, Berna, Şükran Çaklı, Tolga Di̇nçer, & S. Tolasa. (2009). Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4°C. Journal of Aquatic Food Product Technology. 18(1-2). 3–17. 41 indexed citations
8.
Kılınç, Berna, Şükran Çaklı, Aslı Cadun, Tolga Di̇nçer, & S. Tolasa. (2008). CHEMICAL, MICROBIOLOGICAL, SENSORY AND COLOR CHANGES IN WARTY VENUS (VENUS VERRUCOSA) FLESH DURING MARINATION. Journal of Muscle Foods. 19(4). 385–398. 5 indexed citations
9.
Di̇nçer, Tolga, et al.. (2008). SHELF LIFE OF NEW CULTURE SPECIE (DIPLODUS PUNTAZZO) IN REFRIGERATOR. Journal of Muscle Foods. 19(3). 315–332. 10 indexed citations
10.
11.
Tolasa, S., et al.. (2007). Effect of Milk Protein Concentrate on Lipid Oxidation and Formation of Fishy Volatiles in Herring Mince ( Clupea harengus) during Frozen Storage. Journal of Agricultural and Food Chemistry. 56(1). 166–172. 18 indexed citations
12.
Cadun, Aslı, et al.. (2006). Effects of Gutting and Ungutting on Microbiological, Chemical, and Sensory Properties of Aquacultured Sea Bream (Sparus aurata) and Sea Bass (Dicentrarchus labrax) Stored in Ice. Critical Reviews in Food Science and Nutrition. 46(7). 519–527. 51 indexed citations
13.
Çaklı, Şükran, Berna Kılınç, Tolga Di̇nçer, & S. Tolasa. (2006). Effects of Using Slurry Ice During Transportation on the Microbiological, Chemical, and Sensory Assessments of Aquacultured Sea Bass (Dicentrarchus Labrax) Stored at 4°C. Critical Reviews in Food Science and Nutrition. 46(6). 453–458. 18 indexed citations
14.
Cadun, Aslı, et al.. (2006). Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice. Food Control. 18(5). 391–397. 110 indexed citations
15.
Çaklı, Şükran, Berna Kılınç, Tolga Di̇nçer, & S. Tolasa. (2006). Comparison of the shelf lifes of map and vacuum packaged hot smoked rainbow trout (Onchoryncus mykiss). European Food Research and Technology. 224(1). 19–26. 49 indexed citations
16.
Çaklı, Şükran, et al.. (2005). A study about the marination of clam (Ruditapes decussatus) and its shelf life. Archiv für Lebensmittelhygiene. 56(6). 128–131. 1 indexed citations
17.
Kılınç, Berna, Şükran Çaklı, S. Tolasa, & Tolga Di̇nçer. (2005). Chemical, microbiological and sensory changes associated with fish sauce processing. European Food Research and Technology. 222(5-6). 604–613. 46 indexed citations
18.
Tolasa, S., et al.. (2005). Determination of astaxanthin and canthaxanthin in salmonid. European Food Research and Technology. 221(6). 787–791. 72 indexed citations
19.
Cadun, Aslı, et al.. (2005). Effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice. European Food Research and Technology. 222(5-6). 719–726. 28 indexed citations
20.
Cadun, Aslı, et al.. (2005). Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 °C. European Food Research and Technology. 222(1-2). 130–138. 20 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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