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
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
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2024 Article 2. Yazar
Debittering of "Ayvalik" and "Gemlik" olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 18, s. 2926-2934
·
ISSN 2193-4126
WoS
YÖKSİS Eşleşti
2023 Article 1. Yazar
Effect of debittering process by the lye instead of NaOH on phenolic components and sensory properties of pickled olive fruits
FOOD AND HUMANITY
·
Cilt 1, s. 227-240
WoS
JIF 0,1 2017 Article 1. Yazar
The effect of some spice essential oil and extracts on storage of fermented capers buds
ZEITSCHRIFT FUR ARZNEI- & GEWURZPFLANZEN
·
Cilt 22, s. 172-176
·
ISSN 1431-9292
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar
WoS
🏆 JCR Q3 · JIF 0,9 1999 Article Son Yazar
Effects of the use of cow's and ewe's milk and different salting techniques on the quality properties of Maras cheese
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
·
Cilt 23, s. 213-226
·
ISSN 1300-0128
Prof. Dr. GÜRKAN UÇAR
· 4 yazar