WoS
2022 Article 1. Yazar
The combined effects of ripening degree and fermentation process on biochemical properties of table olives and oils of Ayvalik and Gemlik varieties
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
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Cilt 18, s. 317-324
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ISSN 2194-5764
WoS
🏆 JCR Q4 · JIF 0,6 2022 Article 2. Yazar
Comparison of bioactive compounds, antioxidant activity, fatty acid composition and phenolic compounds of three rapeseed varieties
RIVISTA ITALIANA DELLE SOSTANZE GRASSE
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Cilt 99, s. 241-248
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ISSN 0035-6808