WoS
🏆 JCR Q2 · JIF 3,4 2023 Review 1. Yazar
A review on some properties of almond: impact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspects
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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Cilt 60, s. 1493-1504
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ISSN 0022-1155
Prof. Dr. MEHMET MUSA ÖZCAN
· 1 yazar
WoS
🏆 JCR Q3 · JIF 1,6
YÖKSİS Eşleşti
2023 Article 1. Yazar
Variations in Bioactive Properties, Phenolic Compounds and Fatty Acid Compositions of Different Parts of Prickly Pear (<i>Opuntia ficus-indica</i> Spp) Fruits
ERWERBS-OBSTBAU
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Cilt 65, s. 1163-1170
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ISSN 0014-0309
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2023 Article 3. Yazar
Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried-pea (<i>Pisum sativum</i> L.) seeds
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Cilt 58, s. 6342-6350
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ISSN 0950-5423
WoS
🏆 JCR Q1 · JIF 6 2023 Article 1. Yazar
Quality Evaluation of Bread Prepared from Wheat-Chufa Tuber Composite Flour
FOODS
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Cilt 12
Prof. Dr. MEHMET MUSA ÖZCAN
· 1 yazar
WoS
2023 Article 1. Yazar
The effect of roasting in microwave and oven on selected constituents, antioxidant activity, fatty acids, phenolic compounds and mineral contents of Chestnut<i> (Cestanea</i><i> sativa</i> Milles) kernels
FOOD AND HUMANITY
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Cilt 1, s. 716-722
WoS
YÖKSİS Eşleşti
2023 Article 1. Yazar
Effect of roasting on the physico-chemical properties, fatty acids, polyphenols and mineral contents of tobacco (<i>Nicotiana tabacum</i> L.) seed and oils
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
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ISSN 0003-021X
WoS
YÖKSİS Eşleşti
2023 Article 1. Yazar
Changes in bioactive compounds, antioxidant activity, and polyphenols of red beetroots dehydrated in oven, microwave, and infrared systems
JSFA REPORTS
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Cilt 3, s. 582-587
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ISSN 2573-5098
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2023 Article 2. Yazar
Investigation of the effect of debittering process with lye water on the physicochemical properties and bioactive compounds of olives
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
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Cilt 17, s. 6380-6392
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ISSN 2193-4126