World's Best Scientists 2026 revealed!
Mehmet Musa Özcan

Mehmet Musa Özcan

D-Index & Metrics

Biology and Biochemistry

D-Index
63
Citations
13794
World Ranking
10239
National Ranking
8

Mehmet Musa Özcan publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Mehmet Musa Özcan sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 414 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 849 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 950 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 841 scientists 207–216 publications: 735 scientists 217–226 publications: 709 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 418 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 197 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 60 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 400 publications — 90th percentile

90% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Mehmet Musa Özcan D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Mehmet Musa Özcan sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 317 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 900 scientists 52–53 D-Index: 1,026 scientists 54–55 D-Index: 1,150 scientists 56–57 D-Index: 1,236 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,163 scientists 62–63 D-Index: 1,131 scientists 64–65 D-Index: 1,032 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 715 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 72 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 63 D-Index — 49th percentile

49% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Overview

Mehmet Musa Özcan is affiliated with Selçuk University in Turkey and has a significant research presence primarily in the fields of Agricultural and Biological Sciences and Medicine. Their work extensively covers subfields such as Plant Science, Biochemistry, Food Science, Nutrition and Dietetics, and Organic Chemistry.

The research topics explored by Özcan include:

  • Phytochemicals and Antioxidant Activities
  • Edible Oils Quality and Analysis
  • Essential Oils and Antimicrobial Activity
  • Nuts composition and effects
  • Food composition and properties
  • Seed and Plant Biochemistry
  • Heavy Metals in Plants

Özcan's publication record features numerous articles in journals such as the Journal of Food Processing and Preservation, International Journal of Food Science & Technology, Journal of Oleo Science, Journal of Food Measurement & Characterization, and Erwerbs-Obstbau.

Some recent papers authored or co-authored by Özcan include:

  • "Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods," 2020, LWT
  • "An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures," 2020, Food Chemistry
  • "Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds," 2020, LWT
  • "Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations," 2020, Food Chemistry
  • "Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries," 2020, Journal of Food Processing and Preservation

Frequent collaborators include:

  • Nurhan Uslu
  • Isam A. Mohamed Ahmed
  • Fahad Al Juhaimi
  • Elfadıl E. Babiker
  • Kashif Ghafoor

Best Publications

  • Mineral contents of some plants used as condiments in Turkey

    M Özcan

  • Study the effect of sun, oven and microwave drying on quality of onion slices

    Derya Arslan;Mehmet Musa Özcan

  • Antimicrobial activity of the essential oils of Turkish plant spices

    M. Özcan;Osman Erkmen

  • Mineral content of some herbs and herbal teas by infusion and decoction

    Mehmet Musa Özcan;Ahmet Ünver;Tolga Uçar;Derya Arslan

  • Comparative essential oil composition of flowers, leavesand stems of basil (Ocimum basilicum L.) used as herb.

    Jean-Claude Chalchat;Mehmet Musa Özcan

  • Post-harvest chemical and physical–mechanical properties of some apricot varieties cultivated in Turkey

    Haydar Hacıseferoğulları;İbrahim Gezer;Mehmet Musa Özcan;Bayram MuratAsma

  • Chemical composition and antifungal activity of rosemary (Rosmarinus officinalis L.) oil from Turkey

    Mehmet Musa Ozcan;Jean-Claude Chalchat

  • Estimation of minerals, nitrate and nitrite contents of medicinal and aromatic plants used as spices, condiments and herbal tea

    M.M. Özcan;M. Akbulut

  • Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content

    D. Arslan;M.M. Özcan

  • Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves

    Derya Arslan;M. Musa Özcan

  • The Strawberry (Arbutus unedo L.) fruits: Chemical composition, physical properties and mineral contents

    Mehmet Musa Özcan;Haydar Hacıseferoğulları

  • Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils

    Mehmet Musa Özcan;Derya Arslan

  • Chemical composition and antifungal effect of anise ( Pimpinella anisum L.) fruit oil at ripening stage

    Mehmet Musa Özcan;Jean Claude Chalchat

  • Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha x piperita L.)

    Derya Arslan;M. Musa Özcan;Hakan Okyay Mengeş

  • Note: Effect of Some Spice Extracts on Bacterial Inhibition:

    O. Sagdic;A. G. Karahan;M. Ozcan;G. Ozkan

  • Comparative Essential Oil Composition and Antifungal Effect of Bitter Fennel (Foeniculum vulgare ssp. piperitum) Fruit Oils Obtained During Different Vegetation

    Mehmet Musa Özcan;Jean-Claude Chalchat;Derya Arslan;Ayşe Ateş

  • A review: benefit and bioactive properties of olive (Olea europaea L.) leaves

    Mehmet Musa Özcan;Bertrand Matthäus

  • Note: Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrations:

    G. Özkan;O. Sağdiç;M. Özcan

  • Determination of some inorganic metals in edible vegetable oils by inductively coupled plasma atomic emission spectroscopy (ICP-AES)

    Erol Pehlivan;Gulsin Arslan;Fethiye Gode;Turkan Altun

  • Determination of nutritional and physical properties of myrtle (Myrtus communis L.) fruits growing wild in Turkey

    Cevat Aydın;M. Musa Özcan

Frequent Co-Authors

Senay Simsek
Senay Simsek Purdue University West Lafayette
Osman Sagdic
Osman Sagdic Yıldız Technical University
Takayuki Shibamoto
Takayuki Shibamoto University of California, Davis
Erol Pehlivan
Erol Pehlivan Konya Technical University
Richard D. Horsley
Richard D. Horsley North Dakota State University

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