AVİD — Akademik Veri İzleme ve Değerlendirme

copernicus Hakemli

The total phenol anthocyanin total flavonoid and mineral contents of the date fruits

Journal of Agroalimentary Processes and Technologies · 2015

PROFESÖR MEHMET MUSA ÖZCAN 3 yazar İngilizce Detay

IFIS, CAS, FSTA,,CABI, EVISA Hakemli

Total phenol, anthocyanin and flavonoid contents of wholewheat flour and white flour

Journal of Agroalimentary Processes and Technologies · 2017 · Cilt 23 · Sayı 4

PROFESÖR MEHMET MUSA ÖZCAN · PROFESÖR MEHMET HAMURCU · ÖĞRETİM GÖREVLİSİ NESİM DURSUN · PROFESÖR SAİT GEZGİN 5 yazar Teşvik 7,2 İngilizce Detay

Q4 ★ Oto SCI-Expanded Hakemli

The total phenol, flavonol amounts and antiradical activity of Origanum onites

Zeitschrift fuer Arznei- Gewuerzpflanzen · 2017 · Cilt 22 · Sayı 4

PROFESÖR MEHMET MUSA ÖZCAN 2 yazar İngilizce Detay

Q3 ★ Oto SCI-Expanded Hakemli

Determination of antioxidant activity and total phenol contents of two Salvia extracts

Indian Journal of Traditional Knowledge · 2015

PROFESÖR MEHMET MUSA ÖZCAN 1 yazar İngilizce Detay

Google Scholar 🌍 Uluslararası Hakemli

The antioxidant capacity and total phenol contents of leave and roots of Taraxacum officinale

Journal of Agroalimentary Processes andTechnologies · 2012 · Cilt 18 · Sayı 4 · ROMANYA

PROFESÖR MUSTAFA PAKSOY 3 yazar İngilizce Detay

Q4 ★ Oto SCI-Expanded Hakemli

Effect of drying on antioxidant activity total phenol and mineral contents of pear fruits

Journal of Food Safety and Food Quality · 2016 · Cilt 67 · Sayı 6

DOÇENT NURHAN USLU 5 yazar Teşvik 216,0 İngilizce Detay

SSCI Hakemli

The antioxidant capacity and total phenol contents of leaveand roots of Taraxacum officinale

Journal of Agroalimentary Processes and Technologies · 2012 · Cilt 18 · Sayı 4

PROFESÖR MEHMET MUSA ÖZCAN 3 yazar 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 Teşvik 432,0 İngilizce DOI Detay

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 3 yazar İngilizce Detay

Q4 ★ Oto SSCI Hakemli

Evaluation of fatty acid composition oil yield and total phenol content of various pumpkin seed genotypes

RIVISTA ITALIANA DELLE SOSTANZE GRASSE · 2015 · Cilt 92 · Sayı 2

PROFESÖR ÖNDER TÜRKMEN · PROFESÖR MUSTAFA PAKSOY 6 yazar İngilizce Detay

Q4 ★ Oto SCI-Expanded Hakemli

Evaluation of fatty acid composition oil yield and total phenol content of various pumpkin seed genotypes

La Rivista Italiana Delle Sostanze Grasse · 2015 · Cilt 1

DOÇENT MUSA SEYMEN · PROFESÖR ÖNDER TÜRKMEN · PROFESÖR MUSTAFA PAKSOY 6 yazar İngilizce DOI Detay

SCI-Expanded Hakemli

Evaluation of fatty acid composition oil yield and total phenol content of various pumpkin seed genotypes

La Rivista Italiana Delle Sostanze Grasse · 2015

PROFESÖR MEHMET MUSA ÖZCAN 1 yazar İngilizce Detay

Q4 ★ Oto SCI-Expanded Hakemli

Evaluation of fatty acid composition oil yield and total phenol content of various pumpkin seed genotypes

RIVISTA ITALIANA DELLE SOSTANZE GRASSE · 2015 · Cilt 92 · Sayı 2

PROFESÖR ÖNDER TÜRKMEN · DOÇENT NURHAN USLU · PROFESÖR MUSTAFA PAKSOY 6 yazar İngilizce Detay

SCI-Expanded Hakemli

Evaluation of fatty acid composition oil yield and total phenol content of various pumpkin seed genotypes

La Rivista Italiana dele Sostanze Grasse (in pres) · 2014

PROFESÖR MEHMET MUSA ÖZCAN 6 yazar İngilizce Detay

EBSCO Hakemli

The effect of drying on total phenol, antioxidant activity, and mineral contents of white and black mulberry fruit

Journal of Agroalimentary Processes and Technologies · 2017 · Cilt 23 · Sayı 1

PROFESÖR MEHMET MUSA ÖZCAN · ÖĞRETİM GÖREVLİSİ NESİM DURSUN · DOÇENT NURHAN USLU 5 yazar İngilizce Detay

Q3 SCI-Expanded Hakemli

Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery (Apium graveolens L) root

Journal of Food Processing and Preservation · 2021

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

Scopus WoS Q3 SCI-Expanded Hakemli

Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery (Apium graveolens L) root

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

DOÇENT NURHAN USLU 5 yazar 15 Scopus atıf 14 WoS atıf Teşvik 18,0 İngilizce DOI Detay

Q3 ★ Oto SCI-Expanded Hakemli

The total phenol, flavonol amounts, antioxidant capacity and antiradical activity of some thyme species growing in Turkey

JOURNAL OF THE CHILEAN CHEMICAL SOCIETY · 2018 · Cilt 63 · Sayı 3

PROFESÖR MEHMET MUSA ÖZCAN 2 yazar İngilizce Detay

Endekste taranmıyor Hakemli

The Effect of Drying on Total Phenol, Antioxidant Activity, and Mineral Contentsof White and Black Mulberry Fruits

Journal of Agroalimentary Processes and Technologies · 2017 · Cilt 23 · Sayı 1

PROFESÖR MEHMET MUSA ÖZCAN 5 yazar İngilizce 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

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