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
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Cilt 18, s. 2926-2934
·
ISSN 2193-4126