WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2025 Article 3. Yazar
Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 62, s. 1701-1708
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ISSN 0022-1155
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
YÖKSİS Eşleşti
2023 Article 1. Yazar
Effect of debittering process by the lye instead of NaOH on phenolic components and sensory properties of pickled olive fruits
FOOD AND HUMANITY
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Cilt 1, s. 227-240
WoS
2012 Article 3. Yazar
Phenolic profiles of Turkish olives and olive oils
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
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Cilt 114, s. 1083-1093
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ISSN 1438-7697
Prof. Dr. MEHMET MUSA ÖZCAN
· 4 yazar
WoS
2011 Article 2. Yazar
Phenolic profile and antioxidant activity of olive fruits of the Turkish variety "Sariulak" from different locations
GRASAS Y ACEITES
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Cilt 62, s. 453-461
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ISSN 0017-3495
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar
WoS
🏆 JCR Q1 · JIF 4,6 2011 Article 2. Yazar
Influence of growing area and harvest date on the organic acid composition of olive fruits from Gemlik variety
SCIENTIA HORTICULTURAE
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Cilt 130, s. 633-641
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ISSN 0304-4238
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar