WoS
YÖKSİS Eşleşti
2024 Article 4. Yazar
The Role of Heating Treatments on Bioactive Compounds, Fatty Acid Compositions, Phenolic Compounds and Mineral Contents of Peanut Kernels
JOURNAL OF OLEO SCIENCE
·
Cilt 73, s. 1397-1404
·
ISSN 1345-8957
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 Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 4. Yazar
The role of germinating, roasting and boiling on bioactive properties, fatty acid, phenolic components and biogenic element contents of soybean seeds
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 3603-3612
·
ISSN 0950-5423
WoS
2024 Article 1. Yazar
Comparison of the bioactive properties, tocopherol and phenolic components of germinated, roasted, and boiled chufa (<i>Cyperus esculentus</i>) tubers
JSFA REPORTS
·
Cilt 4, s. 243-254
·
ISSN 2573-5098
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar
WoS
🏆 JCR Q2 · JIF 3,7
YÖKSİS Eşleşti
2022 Article 3. Yazar
The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (<i>Salvia hispanica</i> L.) and oils
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
·
Cilt 27
·
ISSN 1878-450X
WoS
🏆 JCR Q2 · JIF 4,1
YÖKSİS Eşleşti
2022 Article 2. Yazar
Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds
JOURNAL OF FOOD SCIENCE
·
Cilt 87, s. 1639-1649
·
ISSN 0022-1147
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2017 Article 2. Yazar
Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 54, s. 93-97
·
ISSN 0022-1155