AVİD — Akademik Veri İzleme ve Değerlendirme

SSCI Hakemli

A study on sensory properties of potatoes boiled by spice decoctions

Obst Gemuse Kartoffelvererbeitung · 2003 · Cilt 88 · Sayı 5

PROFESÖR MEHMET MUSA ÖZCAN 1 yazar İngilizce Detay

Q1 ★ Oto SCI-Expanded Hakemli

Physicochemical, thermal, and sensory properties of blue corn (Zea mays L.)

Journal of Food Science · 2018 · Cilt 83 · Sayı 1

PROFESÖR SULTAN ARSLAN TONTUL 5 yazar İngilizce Detay

Q4 ★ Oto TR DİZİN Hakemli

The Effect of Different Cooking Techniques on Some Sensory Properties of Pheasant Meats

Eurasion Journal of Veterinary Sciences · 2020 · Cilt 36 · Sayı 2

DOÇENT YUSUF BİÇER 6 yazar Teşvik 0,8 Türkçe DOI Detay

SCImago Journal Country RankSJRLife … Hakemli

Determination of technologic and sensory properties of cookies prepared with corn flour

Journal of Food, Agriculture and Environment · 2006 · Cilt 4 · Sayı 2

PROFESÖR MERYEM KARA 5 yazar İngilizce Detay

Scopus WoS Q1 ★ Oto SCI-Expanded 🌍 Uluslararası Hakemli

Rheological And Sensory Properties of Spray Dried Pekmez Mixtures With Wheat Starch Gum

International Journal of Food Properties · 2009 · Sayı 12 · AMERİKA BİRLEŞİK DEVLETLERİ

PROFESÖR MUSTAFA KARAKAYA 3 yazar 4 Scopus atıf 2 WoS atıf İngilizce DOI Detay

SCI-Expanded Hakemli

Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening

Food Chemistry · 2003 · Cilt 80 · Sayı 1

1 akademisyen 4 yazar İngilizce DOI Detay

Q1 SCI Hakemli

Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening

FOOD CHEMISTRY · 2003 · Cilt 80 · Sayı 1

1 akademisyen 4 yazar İngilizce Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Turpentine fruit paste as an ingredient of wheat bread: physicochemical and sensory properties

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

turpentine bread fatty acids

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

SCI-Expanded Hakemli

Nutritional composition microbiological and sensory properties of dried melon A traditional Turkmen product

International Journal of Food Science and Nutrition · 2009 · Cilt 60 · Sayı 1

PROFESÖR MEHMET MUSA ÖZCAN 3 yazar İngilizce Detay

Q1 SCI-Expanded Hakemli

Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour

Food Chemistry · 2021

PROFESÖR MEHMET MUSA ÖZCAN 6 yazar Teşvik 3,0 Türkçe Detay

Q2 ★ Oto Endekste taranmıyor Hakemli

Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper (Capparis ovata desf. var. ovata) buds

Food and Humanity · 2023

caper phenolics sensory properties

PROFESÖR MEHMET MUSA ÖZCAN 2 yazar Teşvik 3,6 İngilizce Detay

Gıda Endeksleri 🌍 Uluslararası Hakemli

The Effect of Spices on Colour Changes Autoxidation and Sensory Properties of Kavurma Made from Beef and Chicken

Fleischwirtschaft International · 2008 · Cilt 23 · Sayı 1 · ALMANYA

PROFESÖR MUSTAFA KARAKAYA 3 yazar İngilizce Detay

Q2 ★ Oto Endekste taranmıyor Hakemli

Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper (Capparis ovata desf. var. ovata) buds

Food & Humanity · 2023

caper phenolic bioactive compounds antioxidant

PROFESÖR MEHMET MUSA ÖZCAN 2 yazar Teşvik 3,6 İngilizce Detay

Scopus WoS Q2 ★ Oto Endekste taranmıyor Hakemli

Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper (Capparis ovata desf. var. ovata) buds

Food and Humanity · 2023 · Cilt 1

PROFESÖR MEHMET MUSA ÖZCAN · DOÇENT NURHAN USLU 2 yazar 2 Scopus atıf 3 WoS atıf İngilizce DOI Detay

EBSCO Hakemli

Effect of bud size and brine concentrations on the sensory properties of caper (Capparis ovata var. canescens Desf.) buds

Journal of Agroalimentary Processes and Technologies · 2020 · Cilt 26 · Sayı 2

DOÇENT NURHAN USLU 3 yazar Teşvik 27,0 İngilizce Detay

Q2 ★ Oto SCI Hakemli

The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt

International Journal of Dairy Technology · 2013

1 akademisyen 4 yazar İngilizce Detay

Scopus Q2 ★ Oto ESCI Hakemli

The effect of dried okra (Abelmoschus esculentus L.) powder addition on oxidative, sensory, and physicochemical properties of beef patties

FOOD AND HUMANITY · 2025 · Cilt 5 · Sayı 100667

"Antioxidant activity" "Phenolic profile" "Textural properties" "Sensory evaluation" "Beef patties" "Dried okra powder"

ÖĞRETİM GÖREVLİSİ ALİYE AŞIKKUTLU 2 yazar İngilizce DOI Detay

Q2 ★ Oto Endekste taranmıyor Hakemli

Effect of debittering process by the lye instead of NaOH on phenolic components and sensory properties of pickled olive fruits

Food and Humanity · 2023

olive debitter NaOH sensory

PROFESÖR MEHMET MUSA ÖZCAN 2 yazar Teşvik 3,6 İngilizce Detay

Scopus WoS Q2 ★ Oto SCI-Expanded 🌍 Uluslararası Hakemli

Optimization of the effect of sweetener and dietary fiber on rhelogical and sensory properties ofsalep beverage 41 804 824

Journal of Texture Studies · 2010 · Sayı 41 · AMERİKA BİRLEŞİK DEVLETLERİ

PROFESÖR MUSTAFA KARAKAYA 4 yazar 9 Scopus atıf 8 WoS atıf İngilizce DOI Detay

Scopus WoS Açık Erişim Q2 ★ Oto SCI-Expanded Hakemli

The Role of Fermentation and Drying on the Changes in Bioactive Properties, Seconder Metabolites, Fatty Acids and Sensory Properties of Green Jalapeño Peppers

Processes · 2024 · Cilt 12 · Sayı 10

PROFESÖR MEHMET MUSA ÖZCAN · DOÇENT NURHAN USLU 5 yazar 4 Scopus atıf 4 WoS atıf Teşvik 0,9 İngilizce DOI Detay

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