WoS
🏆 JCR Q2 · JIF 5 2026 Article 5. Yazar
Comparative Evaluation of Ultrasonic and Water Bath Extraction on Bioactive Compounds, Phenolics, Fatty Acids, and Lipid Indices of Raw and Roasted Chia Seeds at Different Temperatures
FOOD SCIENCE & NUTRITION
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Cilt 14
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ISSN 2048-7177
Doç. Dr. NURHAN USLU
· 8 yazar
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2024 Article 4. Yazar
Effect of roasting temperature on bioactive compounds, antioxidant activity, phenolic profile, chemical properties, and oil extraction method on fatty acids composition of chia (<i>Salvia hispanica</i> L.) seeds and oil
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
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Cilt 18, s. 3806-3819
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ISSN 2193-4126
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
The role of pan-roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (<i>Salvia hispanica</i> L.) seeds
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Cilt 59, s. 5118-5127
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ISSN 0950-5423