WoS
🏆 JCR Q2 · JIF 3,4 2026 Article 3. Yazar
The effect of the plant parts (leaf, flower, stem and seed) on antioxidant activity, bioactive compounds, fatty acids and mineral contents of chaste (<i>Vitex agnus-castus</i> L.) plant
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 63, s. 943-951
·
ISSN 0022-1155
WoS
🏆 JCR Q3 · JIF 3,1 2026 Article 4. Yazar
Effect of Roasting on Some Bioactive Properties, Phytochemical and Element Contents of Two Different Pumpkin Seeds
WASTE AND BIOMASS VALORIZATION
·
Cilt 17, s. 997-1010
·
ISSN 1877-2641
WoS
🏆 JCR Q1 · JIF 6 2026 Article 3. Yazar
Impact of Sonication Duration on Oil Yield, Phenolic and Flavonoid Contents, Antioxidant Capacity, Fatty Acid Profile, and Phenolic Composition of Bitter and Sweet Lupine (<i>Lupinus albus</i> L.) Seeds
FOODS
·
Cilt 15
WoS
🏆 JCR Q2 · JIF 3,4 2026 Article 2. Yazar
Changes in the bioactive compounds and fatty acid profiles of roasted capia red pepper seeds
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
ISSN 0022-1155
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
YÖKSİS Eşleşti
2025 Article 2. Yazar
Effect of Walnut Variety on the Physicochemical Properties, Mineral Contents, Phenolic Compounds, and Fatty Acid Profiles of Walnut Fruits
APPLIED FRUIT SCIENCE
·
Cilt 67
·
ISSN 2948-2623
WoS
YÖKSİS Eşleşti
2025 Article 3. Yazar
The Role of Microwave and Oven Roasting on Oil Contents, Bioactive Properties, Phenolic Components, Fatty Acids and Mineral Contents of Grape (<i> Vitis</i> spp.) Seeds
JOURNAL OF OLEO SCIENCE
·
Cilt 74, s. 25-34
·
ISSN 1345-8957
WoS
🏆 JCR Q3 · JIF 3,1 2025 Article 3. Yazar
Effect of Storage on Oil Contents, Fatty Acids, Nutritive Value, Atherogenic, Thrombogenic, Health-promoting Indices and Bioactive Properties of Pastes Produced from Grape Seeds, a Waste of the Wine Industry
WASTE AND BIOMASS VALORIZATION
·
ISSN 1877-2641
WoS
YÖKSİS Eşleşti
2025 Article 3. Yazar
Investigation of Changes in Antioxidant Activity, Phenolic, and Fatty Acid Profiles of Heat-Treated Chufa (<i>Cyperus esculentus</i> L.) Tubers
STARCH-STARKE
·
Cilt 77
WoS
YÖKSİS Eşleşti
2025 Article 3. Yazar
Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat
JOURNAL OF OLEO SCIENCE
·
Cilt 74, s. 131-138
·
ISSN 1345-8957
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2024 Article 3. Yazar
Effect of roasting times on bioactive compounds, fatty acids, polyphenol and nutrients of amaranth (<i>Amaranthus cruentus</i> L.) seed roasted in pan, and principal component analysis
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 61, s. 129-138
·
ISSN 0022-1155
WoS
🏆 JCR Q3 · JIF 3,1
YÖKSİS Eşleşti
2024 Article 2. Yazar
The Effects of Microwave and Oven Drying on Bioactive Compounds Individual Phenolic Constituents and the Fatty Acid Profiles of Bitter Orange, Mandarin and Grapefruit Peel and Oils
WASTE AND BIOMASS VALORIZATION
·
Cilt 15, s. 4735-4746
·
ISSN 1877-2641
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2024 Article 3. Yazar
The impact of roasting on oil and chlorophyll contents, bioactive components, antioxidant activity, phenolic and fatty acid component of rapeseeds
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 18, s. 9036-9047
·
ISSN 2193-4126
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 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
Effect of microwave roasting on chemical and bioactive compounds of pistachio (<i>Pistacia vera</i> L.) kernels
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 5787-5793
·
ISSN 0950-5423
WoS
2024 Article 1. Yazar
Comparison of the bioactive properties, tocopherol and phenolic components of germinated, roasted, and boiled chufa (<i>Cyperus esculentus</i>) tubers
JSFA REPORTS
·
Cilt 4, s. 243-254
·
ISSN 2573-5098
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
Effect of roasting on the oil content, bioactive components, fatty acid composition and mineral content of purslane seeds
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 3624-3631
·
ISSN 0950-5423
WoS
YÖKSİS Eşleşti
2023 Article 1. Yazar
Influence of microwave heating on bioactive properties, phenolic compounds and fatty acid profiles of pomegranate seed oil
FOOD CHEMISTRY
·
Cilt 422
·
ISSN 0308-8146
WoS
🏆 JCR Q3 · JIF 1,6
YÖKSİS Eşleşti
2023 Article 1. Yazar
Effect of Variety on Bioactive Properties, Phytochemicals and Nutrients of Almond Kernels
ERWERBS-OBSTBAU
·
Cilt 65, s. 981-988
·
ISSN 0014-0309
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