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Q2 SCI-Expanded Hakemli

Microwave‐modified xanthan gum: Alterations in steady and dynamic rheological behaviors

Journal of Food Process Engineering · 2024 · Cilt 47 · Sayı 1

Microwave treatment Modification Rheological properties Xanthan gum

1 akademisyen 6 yazar Teşvik 15,0 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels

International Journal of Food Science &amp; Technology · 2024 · Cilt 59

P vera microwave fatty acid oil

PROFESÖR MEHMET MUSA ÖZCAN 5 yazar 2 Scopus atıf 2 WoS atıf Teşvik 2,9 Türkçe DOI Detay

Scopus Q2 SCI-Expanded Hakemli

Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates

Springer Science and Business Media LLC · 2023 · Cilt 17

PROFESÖR CEMALETTİN SARIÇOBAN 2 yazar 8 Scopus atıf Teşvik 11,5 İngilizce DOI Detay

Scopus WoS Açık Erişim Q2 SCI-Expanded Hakemli

Sustainable Nixtamalization of Wheat Bran by Microwave Processing and Eggshell‐Derived Calcium Citrate

Journal of Food Process Engineering · 2026 · Cilt 49

PROFESÖR CEMALETTİN SARIÇOBAN 6 yazar İngilizce DOI Detay

Scopus Q2 SCI-Expanded Hakemli

Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round (M. semitendinosus)

British Food Journal · 2021 · Cilt 123 · Sayı 6

PROFESÖR CEMALETTİN SARIÇOBAN 2 yazar 2 Scopus atıf Teşvik 11,5 İngilizce DOI Detay

Scopus WoS Açık Erişim Q2 SCI-Expanded Hakemli

Elucidation of the Microwave‐Assisted Synthesis and Characterization of Heteronuclear Complexes of Bisbenzimidazole Derivatives and Their Biological Activities by In Vitro and In Silico Assays

Chemical Biology & Drug Design · 2024 · Cilt 104 · Sayı 3

PROFESÖR AHMET UYSAL 5 yazar 6 Scopus atıf 5 WoS atıf Teşvik 2,9 İngilizce DOI Detay

Scopus Açık Erişim Q2 SCI-Expanded Hakemli

Microwave‐assisted extraction optimization of sesquiterpene lactones from Inula helenium roots: A sustainable approach to reduce energy consumption and carbon footprint

Food Science & Nutrition · 2023

ÖĞRETİM GÖREVLİSİ MUSTAFA ÇELİK · DOÇENT ÖZLEM ÇETİN 6 yazar 8 Scopus atıf Teşvik 2,4 İngilizce DOI Detay

Scopus WoS Açık Erişim Q2 SCI-Expanded Hakemli

Elucidation of the Microwave‐Assisted Synthesis and Characterization of Heteronuclear Complexes of Bisbenzimidazole Derivatives and Their Biological Activities by In Vitro and In Silico Assays

Chemical Biology &amp; Drug Design · 2024 · Cilt 104 · Sayı 3

PROFESÖR ZİYA ERDEM KOÇ 5 yazar 6 Scopus atıf 5 WoS atıf Teşvik 2,9 Türkçe DOI Detay

Scopus WoS Açık Erişim Q2 SCI-Expanded Hakemli

Impact of carbon quantum dot nanoparticles on combustion, performance and emissions in diesel/microwave-assisted canola oil biodiesel blend

Science and Technology for Energy Transition · 2025 · Cilt 80

DOÇENT SEDA ŞAHİN 8 yazar 5 Scopus atıf 5 WoS atıf Teşvik 1,8 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Observation of the distribution of macro-, micro-, and toxic element contents of almond kernels burned with different digestion methods

Environmental Monitoring and Assessment · 2024 · Cilt 197 · Sayı 1

DOÇENT NURHAN USLU 5 yazar Teşvik 2,9 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Effect of heating processes on bioactive properties, phenolic components and mineral amounts of rocket (Eruca sativa Mill.) leaves

International Journal of Food Science &amp; Technology · 2024 · Cilt 59

rocket phenolics

PROFESÖR MEHMET MUSA ÖZCAN 5 yazar 1 Scopus atıf 1 WoS atıf Teşvik 2,9 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Effect of roasting on the oil content, bioactive components, fatty acid composition and mineral content of purslane seeds

International Journal of Food Science and Technology · 2024 · Cilt 59 · Sayı 6

PROFESÖR MEHMET MUSA ÖZCAN · DOÇENT NURHAN USLU 5 yazar Teşvik 2,9 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Microencapsulation of Tuber aestivum aroma: Model equations, antioxidant properties, correlation between fourier transform infrared and gas chromatography-mass…

FOOD AND BIOPRODUCTS PROCESSING · 2025 · Cilt 154

Tuber aestivum (Wulfen) Spreng Microencapsulation Volatile compounds Response surface methodology Antioxidant activity GC-MS FT-IR SEM analysis

PROFESÖR HASAN HÜSEYİN DOĞAN 4 yazar 4 Scopus atıf 4 WoS atıf Teşvik 6,5 Türkçe DOI Detay

Scopus WoS Açık Erişim Q2 SCI-Expanded Hakemli

Dead Cell Discrimination with Red Emissive Carbon Quantum Dots from the Medicinal and Edible Herb Echinophora tenuifolia

Journal of Fluorescence · 2025

PROFESÖR GÜLŞİN ARSLAN 6 yazar 10 Scopus atıf 9 WoS atıf Teşvik 2,4 Türkçe DOI Detay

Scopus WoS Açık Erişim Q2 SCI-Expanded Hakemli

Dead Cell Discrimination with Red Emissive Carbon Quantum Dots from the Medicinal and Edible Herb Echinophora tenuifolia

JOURNAL OF FLUORESCENCE · 2025 · Cilt 35 · Sayı 10

Antioxidant capacity Bioimaging Cytotoxicity Dead cell discrimination Red emissive carbon quantum dots

PROFESÖR İDRİS SARGIN 6 yazar 10 Scopus atıf 9 WoS atıf Teşvik 2,4 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

The effect of different roasting processes on the total phenol, flavonoid, polyphenol, fatty acid composition and mineral contents of pine nut (Pinus pinea L.) seeds

Journal of Food Measurement and Characterization · 2025 · Cilt 19 · Sayı 1

PROFESÖR MEHMET MUSA ÖZCAN · DOÇENT NURHAN USLU 6 yazar 10 Scopus atıf 9 WoS atıf Teşvik 0,8 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Extractions of aerial parts of Hippomarathrum scabrum with conventional and green methodologies: Chemical profiling, antioxidant, enzyme inhibition, and anti‐cancer effects

Journal of Separation Science · 2024

PROFESÖR EVREN YILDIZTUGAY 10 yazar 14 Scopus atıf 6 WoS atıf Teşvik 1,4 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products

International Journal of Food Science &amp; Technology · 2024 · Cilt 59

mahaleb bakery product fatty acid phenolics

PROFESÖR MEHMET MUSA ÖZCAN 5 yazar 2 Scopus atıf 2 WoS atıf Teşvik 2,9 Türkçe DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG

Springer Science and Business Media LLC · 2023 · Cilt 60 · Sayı 9

PROFESÖR CEMALETTİN SARIÇOBAN 3 yazar 10 Scopus atıf 6 WoS atıf Teşvik 8,6 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Chemical characterization of Glaucosciadum cordifolium extracts obtained by different extraction techniques and their biopharmaceutical effects

Process Biochemistry · 2023 · Cilt 134 · Sayı 1

PROFESÖR EVREN YILDIZTUGAY 8 yazar 6 Scopus atıf 5 WoS atıf Türkçe DOI Detay

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