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ISSN Portal Hakemli

The Fatty Acid Composition of Nigella sativa from Turkey

International Journal of Agriculture, Forestry and Life Sciences · 2022 · Cilt 6 · Sayı 2

DOKTOR ÖĞRETİM ÜYESİ MÜNÜRE TANUR ERKOYUNCU 3 yazar Teşvik 2,7 İngilizce Detay

Q4 SCI-Expanded Hakemli

Comparison of bioactive compounds, antioxcidant activity, fatty acid composition and phenolic compounds of three rapeseed varieties

La Rivista Italiana Delle Sostanze Grasse · 2022 · Cilt 99

PROFESÖR ÖZDEN ÖZTÜRK 3 yazar Teşvik 2,7 İngilizce Detay

Emerging Sources Citation Index (ESCI) Hakemli

Investigation of antioxidant properties, essential oil, and fatty acid composition of Onobrychis armena Boiss. &amp; Huet

Istanbul University · 2022 · Cilt 52

1 akademisyen 3 yazar Teşvik 36,0 Türkçe DOI Detay

Q2 ★ Oto SCI-Expanded Hakemli

Bioactive compounds, antioxidant activity, fatty acid composition, and antimicrobial activity of propolis from different locations in Turkey

Journal of Apicultural Research · 2022

propolis antimicrobial fatty acid

PROFESÖR MEHMET MUSA ÖZCAN 7 yazar Türkçe Detay

Scopus WoS Q1 SCI-Expanded Hakemli

Exogenous hesperidin and chlorogenic acid alleviate oxidative damage induced by arsenic toxicity in Zea mays through regulating the water status, antioxidant capacity, redox balance and fatty acid …

Environmental Pollution · 2022 · Cilt 292

DOÇENT BÜŞRA ARIKAN ABDULVELİ 6 yazar 40 Scopus atıf 38 WoS atıf Teşvik 3,0 İngilizce DOI Detay

Scopus WoS Q1 SCI-Expanded Hakemli

Exogenous hesperidin and chlorogenic acid alleviate oxidative damage induced by arsenic toxicity in Zea mays through regulating the water status, antioxidant capacity, redox balance and fatty acid …

Environmental Pollution · 2022 · Cilt 292 · Sayı 118389

PROFESÖR EVREN YILDIZTUGAY · ARAŞTIRMA GÖREVLİSİ FATMA NUR ALP TURGUT 6 yazar 40 Scopus atıf 38 WoS atıf Teşvik 3,0 İngilizce DOI Detay

Q3 SCI-Expanded Hakemli

Comparison of bioactive properties, phenolic compounds, and fatty acid profiles of outer and inner parts of blue-green moldy cheese

JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2022

cheese oil fatty acids

PROFESÖR MEHMET MUSA ÖZCAN 2 yazar Teşvik 7,2 İngilizce Detay

Scopus WoS Açık Erişim Q4 SCI-Expanded Hakemli

Effect of hempseed meal on performance, egg quality and egg yolk fatty acids content in laying quails

Journal of the Hellenic Veterinary Medical Society · 2022 · Cilt 72 · Sayı 4

DOÇENT GÜLŞAH KANBUR 4 yazar 4 Scopus atıf 5 WoS atıf Teşvik 2,0 Türkçe DOI Detay

Scopus WoS Q3 ★ Oto SCI-Expanded Hakemli

Antioxidant activity of sesame oil on oxidative stability of olive oil

INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE · 2022 · Cilt 21 · Sayı 4

DOÇENT NURHAN USLU 2 yazar 1 WoS atıf Teşvik 36,0 İngilizce DOI Detay

Scopus WoS Q4 SCI Hakemli

Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid

Journal of Aquatic Food Product Technology · 2022 · Cilt 31 · Sayı 7

PROFESÖR MUSTAFA KARAKAYA 4 yazar 11 Scopus atıf 14 WoS atıf Teşvik 2,0 Türkçe DOI Detay

Scopus WoS Q4 SCI-Expanded Hakemli

Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid

Journal of Aquatic Food Product Technology · 2022 · Cilt 31 · Sayı 7

DOÇENT ALİ SAMET BABAOĞLU · DOÇENT KÜBRA ÜNAL 4 yazar 11 Scopus atıf 14 WoS atıf Teşvik 2,0 İngilizce DOI Detay

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