WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2025 Article 4. Yazar
The effect of different roasting processes on the total phenol, flavonoid, polyphenol, fatty acid composition and mineral contents of pine nut (<i>Pinus pinea</i> L.) seeds
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 19, s. 238-251
·
ISSN 2193-4126
WoS
🏆 JCR Q1 · JIF 6
YÖKSİS Eşleşti
2025 Article 3. Yazar
The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (<i>Portulaca oleracea</i> L.) Seeds
FOODS
·
Cilt 14
WoS
YÖKSİS Eşleşti
2025 Article 4. Yazar
Bioactive Compounds and Fatty Acid Composition of Oils Obtained by Different Extraction Methods from Caper<i> (Capparis</i><i> ovata</i> Desf.) Seeds
JOURNAL OF OLEO SCIENCE
·
Cilt 74, s. 139-146
·
ISSN 1345-8957
WoS
YÖKSİS Eşleşti
2024 Article 1. Yazar
Determination of bioactive compounds, phenolic contents, fatty acid and biogenic element profiles of the seeds of sunflower<i> (Helianthus</i><i> annuus</i> L.) genotypes
FOOD AND HUMANITY
·
Cilt 2
WoS
YÖKSİS Eşleşti
2024 Article 2. Yazar
Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
Cilt 101, s. 797-807
·
ISSN 0003-021X
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 3340-3349
·
ISSN 0950-5423
Prof. Dr. MEHMET MUSA ÖZCAN
· 4 yazar
WoS
🏆 JCR Q3 · JIF 3,1
YÖKSİS Eşleşti
2024 Article 2. Yazar
Investigation of Quality and Sensory Evaluations of Wheat Flour Bread with Date Seed Flour Added at Different Concentrations
WASTE AND BIOMASS VALORIZATION
·
Cilt 15, s. 4981-4994
·
ISSN 1877-2641
Prof. Dr. MEHMET MUSA ÖZCAN
· 4 yazar
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 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 different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 5699-5709
·
ISSN 0950-5423
WoS
YÖKSİS Eşleşti
2024 Article 3. Yazar
The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels
JOURNAL OF OLEO SCIENCE
·
Cilt 73, s. 1447-1455
·
ISSN 1345-8957
WoS
🏆 JCR Q4 · JIF 0,7
YÖKSİS Eşleşti
2024 Article 3. Yazar
Some Nutraceutical and Bioactive Compounds of Seed Oils Obtained from Seeds of Different Gundelia Varieties
JOURNAL OF MEDICINAL PLANTS AND BY-PRODUCTS-JMPB
·
Cilt 13, s. 1079-1091
·
ISSN 2322-1399
Prof. Dr. OSMAN TUGAY
· 11 yazar
WoS
🏆 JCR Q1 · JIF 4 2023 Article 3. Yazar
Effect of different oil extraction methods on bioactive compounds, antioxidant capacity and phytochemical profiles of raw flaxseeds (<i>Linum usitatissimum</i>) and after roasting at different temperatures
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
Cilt 103, s. 7117-7126
·
ISSN 0022-5142
Prof. Dr. MEHMET MUSA ÖZCAN
· 4 yazar
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
·
ISSN 0003-021X
WoS
YÖKSİS Eşleşti
2022 Article 2. Yazar
Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
·
Cilt 31, s. 636-648
·
ISSN 1049-8850
WoS
YÖKSİS Eşleşti
2022 Article 1. Yazar
Investigation of the Physicochemical Properties of Camelina<i> [Camelina</i><i> sativa</i> (L.) Crantz] oil Biodiesel and its Fuel Blends
KONYA JOURNAL OF ENGINEERING SCIENCES
·
Cilt 10, s. 287-300
WoS
2021 Article 2. Yazar
Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour
FOOD CHEMISTRY
·
Cilt 349
·
ISSN 0308-8146
Prof. Dr. MEHMET MUSA ÖZCAN
· 6 yazar
WoS
YÖKSİS Eşleşti
2021 Article 3. Yazar
Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable Seeds
JOURNAL OF OLEO SCIENCE
·
Cilt 70, s. 1607-1614
·
ISSN 1345-8957
Prof. Dr. MEHMET MUSA ÖZCAN
· 6 yazar
WoS
YÖKSİS Eşleşti
2021 Article 2. Yazar
Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains
CEREAL CHEMISTRY
·
Cilt 98, s. 1027-1037
·
ISSN 0009-0352
WoS
🏆 JCR Q3 · JIF 1,6 2021 Article Son Yazar
Quantification of Fatty Acid, Tocopherol and Sterol Contents in <i>Capparis</i> spp. Seed Oils
ERWERBS-OBSTBAU
·
Cilt 63, s. 85-89
·
ISSN 0014-0309
Prof. Dr. MEHMET MUSA ÖZCAN
· 3 yazar