WoS
🏆 JCR Q1 · JIF 4
YÖKSİS Eşleşti
2024 Article 1. Yazar
Pre- and postharvest chitosan coatings extend the physicochemical and bioactive qualities of minimally processed 'Crimson Seedless' grapes during cold storage
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
Cilt 104, s. 7834-7842
·
ISSN 0022-5142
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2024 Article 2. Yazar
The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 18, s. 464-473
·
ISSN 2193-4126
WoS
🏆 JCR Q1 · JIF 8,2 2024 Article 6. Yazar
Quantification of Bioactive Compounds by HPLC-ESI-MS/MS and Evaluation of Antioxidant and Enzyme Inhibitory Activities of Acorn Flour Extracts
ANTIOXIDANTS
·
Cilt 13
Prof. Dr. GÖKHAN ZENGİN
· 7 yazar
WoS
2024 Article 1. Yazar
The effect of oven and microwave roasting on bioactive properties, phenolic components and fatty acid compositions of soybean and peanut seeds
FOOD AND HUMANITY
·
Cilt 2
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2024 Article 6. Yazar
Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral values of date fruits stored in different packages and temperatures for six months
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 18, s. 4571-4591
·
ISSN 2193-4126
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2024 Review 8. Yazar
Immunomodulatory Effect of Phytoactive Compounds on Human Health: A Narrative Review Integrated with Bioinformatics Approach
CURRENT TOPICS IN MEDICINAL CHEMISTRY
·
Cilt 24, s. 1075-1100
·
ISSN 1568-0266
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 3613-3623
·
ISSN 0950-5423
WoS
🏆 JCR Q3 · JIF 3,1
YÖKSİS Eşleşti
2024 Article 2. Yazar
The Effects of Microwave and Oven Drying on Bioactive Compounds Individual Phenolic Constituents and the Fatty Acid Profiles of Bitter Orange, Mandarin and Grapefruit Peel and Oils
WASTE AND BIOMASS VALORIZATION
·
Cilt 15, s. 4735-4746
·
ISSN 1877-2641
WoS
YÖKSİS Eşleşti
2024 Article 4. Yazar
The Effect of Roasting on Bioactive Properties , Phenolic Compounds and Fatty Acid Profiles of Pumpkin (<i> Cucurbita</i> spp.) Seeds
JOURNAL OF OLEO SCIENCE
·
Cilt 73, s. 1457-1465
·
ISSN 1345-8957
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
The role of germination in changes in bioactive properties, polyphenols and biogenic elements of raw and germinated barley (<i>Hordeum vulgare</i>) parts
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 2421-2429
·
ISSN 0950-5423
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 5. Yazar
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (<i>Chenopodium quinoa</i> Willd.) seeds
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 4765-4773
·
ISSN 0950-5423
WoS
🏆 JCR Q1 · JIF 4,7
YÖKSİS Eşleşti
2024 Article 3. Yazar
Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (<i>Brassica oleracea</i> var. <i>italica</i>) Cooked Using Different Techniques
PLANTS-BASEL
·
Cilt 13
·
ISSN 2223-7747
WoS
🏆 JCR Q3 · JIF 3,4
YÖKSİS Eşleşti
2024 Article 3. Yazar
The Role of Fermentation and Drying on the Changes in Bioactive Properties, Seconder Metabolites, Fatty Acids and Sensory Properties of Green Jalapeño Peppers
PROCESSES
·
Cilt 12
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 3860-3869
·
ISSN 0950-5423
Prof. Dr. MEHMET MUSA ÖZCAN
· 4 yazar
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
The effect of hydrosol types on phytochemical properties, phenolic compounds, fatty acid profiles and sensory properties of 'Ayvalık' olive fruits fermented in few spice hydrosols
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 3804-3812
·
ISSN 0950-5423
WoS
YÖKSİS Eşleşti
2024 Article 3. Yazar
The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels
JOURNAL OF OLEO SCIENCE
·
Cilt 73, s. 1447-1455
·
ISSN 1345-8957
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2024 Article 3. Yazar
The impact of roasting on oil and chlorophyll contents, bioactive components, antioxidant activity, phenolic and fatty acid component of rapeseeds
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 18, s. 9036-9047
·
ISSN 2193-4126
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
Effect of heating processes on bioactive properties, phenolic components and mineral amounts of rocket (<i>Eruca sativa</i> Mill.) leaves
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 4755-4764
·
ISSN 0950-5423