WoS
🏆 JCR Q1 · JIF 6
YÖKSİS Eşleşti
2025 Article 1. Yazar
Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects
FOODS
·
Cilt 14
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
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2024 Article 3. Yazar
The role of debittering process with normal water, NaOH and lye on chemical properties of brine, antioxidant activity, phenolic compounds and sensory characteristics of fermented caper (<i>Capparis ovata</i> Desf. var. <i>Ovata</i>) buds
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 18, s. 6274-6284
·
ISSN 2193-4126
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2023 Article 1. Yazar
The effect of fermentation with different additives on bioactive compounds, antioxidant activity, phenolic component, fatty acid composition and mineral substance contents of capers fruits
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 17, s. 3896-3908
·
ISSN 2193-4126
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2023 Article 2. Yazar
Investigation of the effect of debittering process with lye water on the physicochemical properties and bioactive compounds of olives
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 17, s. 6380-6392
·
ISSN 2193-4126
WoS
🏆 JCR Q2 · JIF 3,7
YÖKSİS Eşleşti
2021 Article 1. Yazar
Improvement of functional cake formulation with fermented soy (<i>Glycine max</i>) and lupin <i>(Lupinus albus L</i>) powders
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
·
Cilt 26
·
ISSN 1878-450X
Dr. Öğr. Üyesi MİNE ASLAN
· 2 yazar
WoS
🏆 JCR Q1 · JIF 6,6
YÖKSİS Eşleşti
2021 Review 2. Yazar
Review on extraction of polyhydroxyalkanoates and astaxanthin from food and beverage processing wastewater
JOURNAL OF WATER PROCESS ENGINEERING
·
Cilt 40
·
ISSN 2214-7144
Doç. Dr. GÜLSÜM KALEMTAŞ
· 5 yazar
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2020 Article 1. Yazar
The influence of fermentation and bud sizes on antioxidant activity and bioactive compounds of three different size buds of <i>Capparis ovata</i> Desf. var. <i>canescens</i> plant
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 57, s. 2705-2712
·
ISSN 0022-1155
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2018 Article 1. Yazar
Microbiological and chemical properties of wet tarhana produced by different dairy products
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 55, s. 4770-4781
·
ISSN 0022-1155
Prof. Dr. SULTAN ARSLAN TONTUL
· 4 yazar
WoS
🏆 JCR Q2 · JIF 3,4 2007 Article 2. Yazar
Effect of some organic acids, yoghurt, starter culture and bud sizes on the chemical properties of pickled caper buds
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 44, s. 66-69
·
ISSN 0022-1155
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar