Tolga Akcan

461 total citations
22 papers, 346 citations indexed

About

Tolga Akcan is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Tolga Akcan has authored 22 papers receiving a total of 346 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Animal Science and Zoology, 9 papers in Food Science and 5 papers in Molecular Biology. Recurrent topics in Tolga Akcan's work include Meat and Animal Product Quality (11 papers), Protein Hydrolysis and Bioactive Peptides (5 papers) and Proteins in Food Systems (3 papers). Tolga Akcan is often cited by papers focused on Meat and Animal Product Quality (11 papers), Protein Hydrolysis and Bioactive Peptides (5 papers) and Proteins in Food Systems (3 papers). Tolga Akcan collaborates with scholars based in Türkiye, Spain and Tunisia. Tolga Akcan's co-authors include Mario Estévez, Meltem Serdaroğlu, Jorge Ruiz, René Lametsch, Bhaskar Mitra, Sonia Ventanas, David Morcuende, Şebnem Tavman, Aida Lahmar and Leila Chekir‐Ghedira and has published in prestigious journals such as Food Chemistry, Molecules and Food Research International.

In The Last Decade

Tolga Akcan

19 papers receiving 339 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Tolga Akcan Türkiye 8 199 146 81 59 48 22 346
Yuwen Yi China 9 197 1.0× 168 1.2× 98 1.2× 42 0.7× 39 0.8× 31 375
Ashim Kumar Biswas India 12 245 1.2× 137 0.9× 72 0.9× 66 1.1× 81 1.7× 33 377
Diego J. González-Serrano Spain 9 95 0.5× 137 0.9× 100 1.2× 52 0.9× 42 0.9× 14 317
Kübra Ünal Türkiye 12 210 1.1× 167 1.1× 67 0.8× 80 1.4× 29 0.6× 29 338
Tantawan Pirak Thailand 11 98 0.5× 172 1.2× 95 1.2× 42 0.7× 53 1.1× 21 335
Heba H.S. Abdel-Naeem Egypt 9 211 1.1× 165 1.1× 93 1.1× 30 0.5× 30 0.6× 19 383
Adrian Stelmasiak Poland 14 263 1.3× 191 1.3× 68 0.8× 57 1.0× 66 1.4× 37 478
Sheikh Rafeh Ahmad India 9 196 1.0× 212 1.5× 107 1.3× 85 1.4× 82 1.7× 28 399
Samaneh Pezeshk Iran 7 153 0.8× 191 1.3× 186 2.3× 35 0.6× 44 0.9× 15 400
Adriana Aparecida Droval Brazil 9 120 0.6× 91 0.6× 51 0.6× 31 0.5× 54 1.1× 24 318

Countries citing papers authored by Tolga Akcan

Since Specialization
Citations

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

Fields of papers citing papers by Tolga Akcan

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Tolga Akcan

This figure shows the co-authorship network connecting the top 25 collaborators of Tolga Akcan. A scholar is included among the top collaborators of Tolga Akcan 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 Tolga Akcan. Tolga Akcan 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.
Akcan, Tolga, et al.. (2025). The Effect of Acorn Flour on the Sensory Properties of Baklava. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi. 15(3). 960–974.
2.
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Akcan, Tolga, et al.. (2024). Tarhana Hamurundan Farklı Formülasyonlarda Hazırlanan Ekmeklerin Duyusal Analizi ve Satın Alma Niyetinin Belirlenmesi. DergiPark (Istanbul University). 10(1). 261–275.
4.
Akcan, Tolga, et al.. (2024). Ultrasound-Assisted Extraction of Okra Mucilage: Rheological Properties of its Aqueous Solutions. Akademik Gıda. 22(1). 1–13. 2 indexed citations
5.
Akcan, Tolga, et al.. (2024). Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs. International Journal of Gastronomy and Food Science. 35. 100887–100887. 2 indexed citations
6.
Akcan, Tolga. (2024). Investigating the Quality and Purity Profiles of Olive Oils from Diverse Regions in Selçuk, İzmir. Molecules. 29(5). 1104–1104. 1 indexed citations
7.
Akcan, Tolga, et al.. (2023). Thermal Properties of Ultrasound-Extracted Okra Mucilage. Applied Sciences. 13(11). 6762–6762. 14 indexed citations
8.
Akcan, Tolga, et al.. (2023). Determination of Gluten Contamination in Foods Available on the Turkish Market via Enzyme-Linked Immunosorbent Assay (ELISA). Applied Sciences. 13(10). 6143–6143. 1 indexed citations
9.
Akcan, Tolga, et al.. (2022). Gastronomide Güncel Eğilimler. 1 indexed citations
10.
Akcan, Tolga, et al.. (2021). Exploring the impact of acorn extract on the quality and taste of beef meat burgers. Revista Mexicana de Ingeniería Química. 22(2). 1–22. 3 indexed citations
11.
Akcan, Tolga, et al.. (2018). Koruk Sularının Bazı Kalite Karakteristikleri Üzerine Pastörizasyon ve Potasyum Sorbat İlavesinin Etkisi. Akademik Gıda. 16(3). 287–292. 4 indexed citations
12.
Akcan, Tolga, et al.. (2018). Effects of cornelian cherry (Cornus mas L.) extract on quality characteristics of sucuk. Pamukkale University Journal of Engineering Sciences. 24(7). 1376–1381. 3 indexed citations
13.
Lahmar, Aida, Tolga Akcan, Leila Chekir‐Ghedira, & Mario Estévez. (2018). Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach. Food Research International. 106. 1042–1048. 16 indexed citations
14.
Mitra, Bhaskar, René Lametsch, Tolga Akcan, & Jorge Ruiz. (2018). Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment. Meat Science. 140. 134–144. 71 indexed citations
15.
Akcan, Tolga, et al.. (2017). Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest. Journal of Food Science and Technology. 54(10). 3050–3057. 47 indexed citations
16.
Akcan, Tolga, et al.. (2017). Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties. Journal of Food Science and Technology. 54(5). 1248–1255. 16 indexed citations
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Akcan, Tolga, et al.. (2016). Et ve Ürünlerinde Protein Oksidasyonu: Etki Mekanizması, Tespit Yöntemleri ve Etkileri. Akademik Gıda. 14(1). 54–60. 1 indexed citations
19.
Ventanas, Sonia, et al.. (2015). Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat. Food Chemistry. 196. 1310–1314. 56 indexed citations
20.
Akcan, Tolga, et al.. (2014). The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs. Korean Journal for Food Science of Animal Resources. 34(5). 561–569. 16 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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