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
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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
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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 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
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ISSN 0022-1155
Prof. Dr. SULTAN ARSLAN TONTUL
· 4 yazar
WoS
🏆 JCR Q2 · JIF 1,8
YÖKSİS Eşleşti
2017 Article 1. Yazar
Utilization of Cryopreserved Ruminal Liquor in <i>In Vitro</i> Gas Production Technique for Evaluating Nutritive Value of Some Feedstuffs
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
·
Cilt 23, s. 325-332
·
ISSN 1300-6045
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