Scopus
YÖKSİS ISSN Eşleşti
SJR Q1
Mineral contents of some plants used as condiments in Turkey
Food Chemistry · Ocak 2004
Özet
Mineral contents of thirty-two plants used as condiments in Turkey were determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). All materials contained high amounts of Al, Ba, Ca, Fe, K, Mg, P and S. The highest levels of Ca, Fe, K, Mg and S were found in Thymus vulgaris, Lavandula officinalis L., Anethum graveolens L., Ocimum basilicum L. and Sinapis alba L., respectively. Bi, Cd, Li, Pb and Se contents of condiments were found to be very low. This work attempts to contribute to knowledge of the nutritional properties of these plants. These results may be useful for the evaluation of dietary information. © 2003 Elsevier Ltd. All rights reserved.
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.
Phytoconstituents, antioxidant and enzyme inhibition activities of oilseeds and cakes of four underutilized wild edible plants in Sudan
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2008 ISSN: 0308-8146 SCI-Expanded
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Mineral content of some herbs and herbal teas by infusion and decoction
2008 ISSN: 0308-8146 SCI-Expanded
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Comparative essential oil composition of flowers leavesand stems of basil Ocimum basilicum L used as herb
2008 ISSN: 0308-8146 SCI-Expanded
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2019 ISSN: 0308-8146 SCI
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An evaluation of bioactive compounds, fatty acid composition and oil
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2022 ISSN: 0308-8146 SCI-Expanded Q1
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Effect of conventional oven roasting treatment on the physicochemical
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2021 ISSN: 0308-8146 SCI-Expanded Q1
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Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations
2021 ISSN: 0308-8146 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
Makale Bilgileri
Dergi
Food Chemistry
Toplam Atıf
223 atıf
· Scopus
ISSN03088146
Yayın TarihiOcak 2004
Cilt / Sayfa84 · 437-440
Scopus ID2-s2.0-0242438728
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Son Atıflar
Determination of micro and trace element contents in common dried spices and herbs and an assessment of their health risk
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Scimago Dergi (ISSN Eşleşmesi)
Food Chemistry
Q1
OA
SJR Skoru1,865
H-Index369
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Analytical Chemistry (Q1)
Food Science (Q1)
Medicine (miscellaneous) (Q1)
Metrikler
223
Atıf