Article detail · 2004 · article
A traditional fermented Turkish soup, tarhana, formulated with corn flour and whey
ISSN0950-5423
YÖKSİS
OpenAlex
SJR Q1
JCR Q2
Year2004
Citations46OpenAlex
Percentile%74.4
FWCI0.911.00 = world average
Scopus (SJR)Q1
WoS (JCR)Q2
Data source split
- YÖKSİSYÖKSİS article record
- YÖKSİS venueInternational Journal of Food Science and Technology
- Catalog match (ISSN)International Journal of Food Science and Technology
- OpenAlexOpenAlex enrichment (abstract, citations, topics)
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Citations
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46citationsOpenAlex · cited_by_count (cache / database)
41 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- 2009 Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented foodCitations 133 · OpenAlex
- 2007 A Traditional Turkish Fermented Cereal Food: TarhanaCitations 99 · OpenAlex
- 2008 Effect of buckwheat flour on chemical and functional properties of tarhanaCitations 91 · OpenAlex
- 2017 Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis)Citations 33 · OpenAlex
- 2019 Effect of using kefir in the formulation of traditional TarhanaCitations 32 · OpenAlex
- 2010 Rheological properties of tarhana soup enriched with whey concentrate as a function of concentration and temperatureCitations 29 · OpenAlex
- 2010 Rheological Properties of Tarhana Soup Enriched with Whey Concentrate as A Function of Concentration and TemperatureCitations 29 · OpenAlex
- 2009 Enrichment of gluten-free tarhana with buckwheat flourCitations 23 · OpenAlex
- 2008 Comparison of Lactic Acid Content Between Dried and Frozen TarhanaCitations 23 · OpenAlex
- 2013 Effects of adding cherry laurel Laurocerasus officinalis on some physicochemical and functional properties and sensorial quality of tarhanaCitations 21 · OpenAlex