WoS
2026 Article 2. Yazar
The Role of Spices on Physicochemical Properties, Polyphenols, Fatty Acid and Mineral Profiles and Sensory Evaluations of Dough Fried in Sunflower Oil
STARCH-STARKE
·
Cilt 78
WoS
🏆 JCR Q1 · JIF 5,3
YÖKSİS Eşleşti
2021 Article Son Yazar
Determination of effect of some parameters on formation of 2-monochloropropanediol, 3-monochloropropanediol and glycidyl esters in the frying process with sunflower oil, by using central composite design
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
Cilt 96
·
ISSN 0889-1575
Prof. Dr. HÜSEYİN KARA
· 3 yazar
WoS
YÖKSİS Eşleşti
2020 Article 2. Yazar
Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils
JOURNAL OF OLEO SCIENCE
·
Cilt 69, s. 185-190
·
ISSN 1345-8957
WoS
2020 Article 4. Yazar
Effect of Rosemary Extracts on Stabilitiy of Sunflower Oil Used in Frying
JOURNAL OF OLEO SCIENCE
·
Cilt 69, s. 985-992
·
ISSN 1345-8957
Prof. Dr. MEHMET MUSA ÖZCAN
· 7 yazar
WoS
2018 Article 1. Yazar
Determination of the Physicochemical Changes in the Different Vegetable Oils after Fat-Product Interaction During Frying Process
IRANIAN JOURNAL OF CHEMISTRY & CHEMICAL ENGINEERING-INTERNATIONAL ENGLISH EDITION
·
Cilt 37, s. 191-199
·
ISSN 1021-9986
WoS
2013 Article 2. Yazar
Effect of Some Spice Essential Oils on the Stability of Frying Oils
ASIAN JOURNAL OF CHEMISTRY
·
Cilt 25, s. 9277-9284
·
ISSN 0970-7077
Prof. Dr. MEHMET MUSA ÖZCAN
· 3 yazar