AVİD — Akademik Veri İzleme ve Değerlendirme

Q4 SCI-Expanded Hakemli

Phenolic Compounds of SomeWild Edible Fruits Growing in Turkey

Erwerbs-Obstbau · 2021

PROFESÖR MEHMET MUSA ÖZCAN 4 yazar Teşvik 2025,0 Türkçe Detay

Scopus WoS Q4 SCI-Expanded Hakemli

Phenolic Compounds of Some Wild Edible Fruits Growing in Turkey

Erwerbs-Obstbau · 2021 · Cilt 63 · Sayı 1

DOÇENT NURHAN USLU 4 yazar 3 Scopus atıf 3 WoS atıf Teşvik 2025,0 İngilizce DOI Detay

Scopus WoS Q1 ★ Oto SCI Hakemli

Mechanisms of action of cytotoxic phenolic compounds from Glycyrrhiza iconica roots

PHYTOMEDICINE · 2019 · Cilt 58

Glycyrrhiza iconica Secondary metabolites Cytotoxic activity Apoptosis Liver cancer Huh7

PROFESÖR YÜKSEL KAN 3 yazar 29 Scopus atıf 25 WoS atıf Türkçe DOI Detay

Q1 ★ Oto SCI-Expanded Hakemli

Mechanisms of action of cytotoxic phenolic compounds from Glycyrrhiza iconica roots

Pyhtomedicine · 2019 · Cilt 58

PROFESÖR YÜKSEL KAN 3 yazar Teşvik 10,8 İngilizce Detay

Art Index (Art Research Database, EBS… Hakemli

Phenolic compounds of natural knotweed (Polygonum cognatum Meissn.) populations from Turkey

INTERNATIONAL JOURNAL OF PLANT BASED PHARMACEUTICALS · 2022

DOÇENT SALİHA DİNÇ 5 yazar Teşvik 1,2 Türkçe Detay

Google scholar, Index Copernicus Worl… Hakemli

Phenolic compounds of natural knotweed (Polygonum cognatum Meissn.) populations from Turkey

INTERNATIONAL JOURNAL OF PLANT BASED PHARMACEUTICALS · 2022 · Cilt 2 · Sayı 1

PROFESÖR MERYEM KARA 5 yazar Türkçe Detay

Scopus WoS Q2 ★ Oto SCI-Expanded Hakemli

Bioactive properties and phenolic compounds in bud, sprout, and fruit of Capparis spp. plants

Journal of Food Processing and Preservation · 2020 · Cilt 44 · Sayı 3

DOÇENT NURHAN USLU 6 yazar 15 Scopus atıf 15 WoS atıf İngilizce DOI Detay

TR DİZİN Hakemli

Effect of olive oil production steps on the physicochemical properties and phenolic compounds of olive oil

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi · 2021 · Cilt 26 · Sayı 2

DOÇENT NURHAN USLU 1 yazar Teşvik 45,0 İngilizce DOI Detay

Scopus WoS Q3 SCI-Expanded Hakemli

Influence of grape variety on bioactive compounds, antioxidant activity, and phenolic compounds of some grape seeds grown in Turkey

Journal of Food Processing and Preservation · 2020 · Cilt 44 · Sayı 12

DOÇENT NURHAN USLU 7 yazar 10 Scopus atıf 11 WoS atıf İngilizce DOI 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

Scopus WoS Açık Erişim Q3 SCI-Expanded Hakemli

Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel

Journal of Oleo Science · 2021 · Cilt 70 · Sayı 5

DOÇENT NURHAN USLU 7 yazar 15 Scopus atıf 10 WoS atıf Teşvik 1286,0 Türkçe DOI Detay

Scopus WoS Açık Erişim Q3 SCI-Expanded Hakemli

Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel

Journal of Oleo Science · 2021

PROFESÖR MEHMET MUSA ÖZCAN 7 yazar 15 Scopus atıf 10 WoS atıf Türkçe DOI Detay

Scopus WoS Q2 ★ Oto SCI-Expanded Hakemli

The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves

Journal of Food Science and Technology · 2018 · Cilt 55 · Sayı 10

PROFESÖR MEHMET MUSA ÖZCAN · DOÇENT NURHAN USLU 7 yazar 15 Scopus atıf 12 WoS atıf İngilizce DOI Detay

Scopus WoS Q3 SCI-Expanded Hakemli

The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red-skinned onion slices

Journal of Food Processing and Preservation · 2021 · Cilt 45 · Sayı 2

DOÇENT NURHAN USLU 5 yazar 30 Scopus atıf 27 WoS atıf Teşvik 18,0 İngilizce DOI Detay

Q3 SCI-Expanded Hakemli

The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red-skinned onion slices

Journal of Food processing and Preservation · 2021

PROFESÖR MEHMET MUSA ÖZCAN 5 yazar Teşvik 18,0 Türkçe Detay

Scopus WoS Q2 ★ Oto SCI-Expanded Hakemli

Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds

Journal of Food Processing and Preservation · 2018 · Cilt 42 · Sayı 2

PROFESÖR MEHMET MUSA ÖZCAN · DOÇENT NURHAN USLU 5 yazar 12 Scopus atıf 9 WoS atıf Teşvik 144,0 İngilizce DOI Detay

Scopus WoS Q2 ★ Oto SCI-Expanded Hakemli

The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut

Journal of Food Science and Technology · 2018 · Cilt 55 · Sayı 1

PROFESÖR MEHMET MUSA ÖZCAN · DOÇENT NURHAN USLU 3 yazar 34 Scopus atıf 30 WoS atıf İngilizce DOI Detay

Q4 ★ Oto TR DİZİN Hakemli

Effect of Collection Period and Irrigation Process on Antioxidant Activity and Phenolic Compounds of Olive Leaves

Akademik Gıda · 2022 · Cilt 20 · Sayı 2

DOÇENT NURHAN USLU 2 yazar Teşvik 36,0 İngilizce Detay

Scopus WoS Q2 ★ Oto SCI-Expanded Hakemli

Effect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbs

Journal of Food Measurement and Characterization · 2018 · Cilt 12 · Sayı 2

PROFESÖR MEHMET MUSA ÖZCAN · DOÇENT NURHAN USLU 3 yazar 16 Scopus atıf 14 WoS atıf İngilizce DOI Detay

Q2 ★ Oto SCI-Expanded Hakemli

The effect of heat treatment on phenolic compounds and fatty acidcomposition of Brazilian nut and hazelnut

Journal of Food Science and Technology-Mysore · 2018 · Cilt 55 · Sayı 1

PROFESÖR MEHMET MUSA ÖZCAN 3 yazar Teşvik 864,0 İngilizce Detay

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