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 Q1 · JIF 6 2022 Article 1. Yazar
The Effect of Spice Powders on Bioactive Compounds, Antioxidant Activity, Phenolic Components, Fatty Acids, Mineral Contents and Sensory Properties of "Keskek", Which Is a Traditional Food
FOODS
·
Cilt 11
Prof. Dr. MEHMET MUSA ÖZCAN
· 1 yazar
WoS
🏆 JCR Q3 · JIF 1,6 2022 Article 1. Yazar
Physico-Chemical Properties, Fatty Acid Composition and Tocopherol Contents of Mandarin, Orange and Lemon Seed Oils
ERWERBS-OBSTBAU
·
Cilt 64, s. 445-453
·
ISSN 0014-0309
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar
WoS
🏆 JCR Q4 · JIF 0,6 2022 Article 2. Yazar
Comparison of bioactive compounds, antioxidant activity, fatty acid composition and phenolic compounds of three rapeseed varieties
RIVISTA ITALIANA DELLE SOSTANZE GRASSE
·
Cilt 99, s. 241-248
·
ISSN 0035-6808
WoS
🏆 JCR Q4 · JIF 0,6
YÖKSİS Eşleşti
2022 Article 1. Yazar
Antioxidant activity of sesame oil on oxidative stability of olive oil
INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE
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Cilt 21, s. 814-819
·
ISSN 0972-5938