Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds
Journal of Food Science · Nisan 2022
YÖKSİS Kayıtları
Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds
Journal of Food Science · 2022 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 16 kaydı bulundu.
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 16 kaydı bulundu.
The Contribution of Basil Essential Oil and Ascorbic Acid Application to the Preservation of Fresh Basil During Shelf Life
2025 ISSN: 0022-1147 SCI-Expanded Q2
Prof. Dr. GÖKHAN ZENGİN →
Polygon-Aware Deep Learning Framework for Meal-Level Nutrition Estimation from Food Images
2026 ISSN: 0022-1147 SCI-Expanded Q2
Doç. Dr. MURAT KÖKLÜ →
Effect of Season on Fatty Acid Composition and n 3 n 6 Ratios of Zander and Carp Muscle Lipids in Altinapa Dam Lake
2011 ISSN: 00221147 SCI
Prof. Dr. GÖKHAN ZENGİN →
Effect of Irradiation on Bioactivity Fatty Acid Compositions and Volatile Compounds of Clary Sage Seed Salvia sclarea L
2011 ISSN: 00221147 SSCI
Prof. Dr. ERAY TULUKCU →
Physicochemical, thermal, and sensory properties of blue corn (Zea mays L.)
2018 ISSN: 0022-1147 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Inhibitory Effects of Various Essential Oils and Individual Components against Extended-Spectrum Beta-Lactamase (ESBL) Produced by Klebsiella pneumoniae and Their Chemical Compositions
2011 ISSN: 0022-1147 SCI-Expanded
Prof. Dr. YÜKSEL KAN →
Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds
2022 ISSN: 0022-1147 SCI-Expanded Q2
Doç. Dr. NURHAN USLU →
Changes in antioxidant activity, phenolic compounds, fatty
acids, and mineral contents of raw, germinated, and boiled
lentil seeds
2022 ISSN: 0022-1147 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of Season on Fatty Acid Composition and n 3 n 6 Ratios of Zander and Carp Muscle Lipids in Altinapa Dam Lake
2011 ISSN: 00221147 SSCI
Prof. Dr. ÖZCAN BARIŞ ÇİTİL →
Refractance Window Drying in the Production of Instant Baker's Yeast and Its Effect on the Quality Characteristics of Bread
2022 ISSN: 0022-1147 SCI-Expanded Q2
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU →
Refractance window drying in the production of instant bakers yeast and its effect on the quality characteristics of bread
2022 ISSN: 0022-1147 SCI-Expanded Q1
Prof. Dr. SULTAN ARSLAN TONTUL →
Inhibitory Effects of Various Essential Oils and Individual Components against Extended-Spectrum Beta-Lactamase (ESBL) Produced by Klebsiella pneumoniae and Their Chemical Compositions
2011 ISSN: 0022-1147 SCI Q2
Prof. Dr. YÜKSEL KAN →
Refractance window drying in the production of instant bakers yeast and its effect on the quality characteristics of bread
2022 ISSN: 0022-1147 SCI-Expanded Q2
Dr. Öğr. Üyesi MİNE ASLAN →
Using Pre-Trained Models in Ensemble Learning for Date Fruits Multiclass Classification
2025 ISSN: 0022-1147 SCI-Expanded Q2
Doç. Dr. MURAT KÖKLÜ →
Classification of Biscuit Quality with Deep Learning Algorithms
2025 ISSN: 0022-1147 SCI-Expanded Q2
Doç. Dr. MURAT KÖKLÜ →
Fast and Accurate Classification of Corn Varieties Using Deep Learning with Edge Detection Techniques
2025 ISSN: 0022-1147 SCI-Expanded Q2
Doç. Dr. MURAT KÖKLÜ →
Makale Bilgileri
Dergi
Journal of Food Science
Toplam Atıf
24 atıf
· Scopus
ISSN00221147
Yayın TarihiNisan 2022
Cilt / Sayfa87 · 1639-1649
Scopus ID2-s2.0-85126382013
Havuzumuzdaki Atıflar 0
Bu makaleye, sistemimizdeki Scopus veritabanında bulunan 0 makale atıf yapmıştır. Scopus genel atıf sayısı: 24.
Bu makaleye, kendi Scopus havuzumuzdaki başka bir makaleden atıf kaydı bulunmuyor.
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Science
Q1
SJR Skoru0,745
H-Index198
YayıncıWiley-Blackwell
ÜlkeUnited States
Food Science (Q1)
Metrikler
24
Atıf