AVİD — Akademik Veri İzleme ve Değerlendirme

Q3 ★ Oto SCI-Expanded Hakemli

EFFECT OF MICROWAVE ROASTING ON YIELD AND FATTY ACIDCOMPOSITION OF GRAPE SEED OIL

Chemistry of Natural Compounds · 2017 · Cilt 53 · Sayı 1

PROFESÖR MEHMET MUSA ÖZCAN 2 yazar Teşvik 12,0 İngilizce Detay

Scopus WoS Q2 ★ Oto SCI-Expanded Hakemli

Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil

Journal of Food Processing and Preservation · 2018 · Cilt 42 · Sayı 10

PROFESÖR MEHMET MUSA ÖZCAN · DOÇENT NURHAN USLU 7 yazar 52 Scopus atıf 44 WoS atıf İngilizce DOI Detay

Scopus WoS Q1 ★ Oto SCI-Expanded Hakemli

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

International Journal of Food Science and Technology · 2024 · Cilt 59 · Sayı 8

DOÇENT NURHAN USLU 5 yazar 2 Scopus atıf 2 WoS atıf Teşvik 0,9 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 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 Q3 SCI-Expanded Hakemli

Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains

Cereal Chemistry · 2021 · Cilt 98 · Sayı 5

DOÇENT NURHAN USLU 8 yazar 14 Scopus atıf 7 WoS atıf Teşvik 1125,0 İngilizce DOI Detay

Q2 SCI-Expanded Hakemli

Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains

Cereal Chemistry · 2021

PROFESÖR MEHMET MUSA ÖZCAN 8 yazar Teşvik 18,0 Türkçe Detay

Q1 ★ Oto SCI Hakemli

The effect of microwave roasting on bioactive compounds, antioxidantactivity and fatty acid composition of apricot kernel and oils

Food Chemistry · 2018 · Cilt 243

PROFESÖR MEHMET MUSA ÖZCAN 4 yazar Teşvik 81,0 İngilizce Detay

EBSCO Hakemli

Determination of the Effect of Different Roasting and Extraction Methods on the Viscosity of Flax (Linum usitatissimum L.) Seed Oil

Journal of Agroalimentary Processes and Technologies · 2020 · Cilt 26 · Sayı 1

DOÇENT NURHAN USLU 3 yazar Teşvik 27,0 İngilizce Detay

Scopus WoS Açık Erişim Q2 ★ Oto SCI-Expanded Hakemli

The Effect of Roasting on Bioactive Properties , Phenolic Compounds and Fatty Acid Profiles of Pumpkin ( Cucurbita spp.) Seeds

Journal of Oleo Science · 2024 · Cilt 73 · Sayı 12

DOÇENT NURHAN USLU 5 yazar 6 Scopus atıf 6 WoS atıf Teşvik 0,9 İngilizce DOI Detay

Scopus WoS Q1 ★ Oto SCI-Expanded Hakemli

The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds

International Journal of Food Science and Technology · 2024 · Cilt 59 · Sayı 7

DOÇENT NURHAN USLU 5 yazar 4 Scopus atıf 3 WoS atıf Teşvik 0,9 İngilizce DOI Detay

Scopus WoS Q2 ★ Oto SCI-Expanded Hakemli

The impact of roasting on oil and chlorophyll contents, bioactive components, antioxidant activity, phenolic and fatty acid component of rapeseeds

Journal of Food Measurement and Characterization · 2024 · Cilt 18 · Sayı 11

DOÇENT NURHAN USLU 5 yazar 2 Scopus atıf 2 WoS atıf Teşvik 0,9 İngilizce DOI Detay

Scopus WoS Q1 SCI-Expanded Hakemli

Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds

LWT-FOOD SCIENCE AND TECHNOLOGY · 2021 · Cilt 139

DOÇENT NURHAN USLU 7 yazar 103 Scopus atıf 86 WoS atıf Teşvik 2571,0 İngilizce DOI Detay

Scopus WoS Açık Erişim Q1 SSCI Hakemli

The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (Portulaca oleracea L.) Seeds

Foods · 2025 · Cilt 14

Purslane fatty acid phenolics fatty acids

PROFESÖR MEHMET MUSA ÖZCAN 6 yazar 8 Scopus atıf 8 WoS atıf Teşvik 3,0 İngilizce DOI Detay

Scopus WoS Açık Erişim Q1 SCI-Expanded Hakemli

The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (Portulaca oleracea L.) Seeds

Foods · 2025 · Cilt 14 · Sayı 5

DOÇENT NURHAN USLU 6 yazar 8 Scopus atıf 8 WoS atıf Teşvik 3,0 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds

Journal of Food Measurement and Characterization · 2024 · Cilt 18 · Sayı 1

DOÇENT NURHAN USLU 5 yazar 13 Scopus atıf 11 WoS atıf Teşvik 2,9 İngilizce DOI Detay

Scopus WoS Q3 SCI-Expanded Hakemli

The effects of different roasting temperatures and times on some physicochemical properties and phenolic compounds in sesame seeds

Journal of Food Processing and Preservation · 2021 · Cilt 45 · Sayı 3

DOÇENT NURHAN USLU 5 yazar 22 Scopus atıf 18 WoS atıf Teşvik 18,0 İngilizce DOI Detay

Q3 SCI-Expanded Hakemli

The effects of different roasting temperatures and times on some physicochemical properties and phenolic compounds in sesame seeds

Journal of food processing and preservation · 2021

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

Q2 ★ Oto SCI-Expanded Hakemli

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

Journal of Food Processing and Preservation · 2020

Yağ

PROFESÖR MEHMET MUSA ÖZCAN 5 yazar Türkçe Detay

Scopus WoS Q2 ★ Oto SCI-Expanded Hakemli

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

Journal of Food Processing and Preservation · 2020 · Cilt 44 · Sayı 11

DOÇENT NURHAN USLU 5 yazar 36 Scopus atıf 25 WoS atıf İngilizce DOI Detay

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