WoS
2026 Article 2. Yazar
Investigation of Fat Content, Bioactive Components, Fatty Acid Profiles, and Sensory Properties of Edible Sweet Pastes Produced From Crushed Almond, Cashew, and Walnut Kernels of no Commercial Value: A Step Toward Their Valorization
STARCH-STARKE
·
Cilt 78
WoS
2026 Article 2. Yazar
Changes in the Physicochemical Properties, Antioxidant, Fatty Acids and Sensory Evaluation of Cookies Made With Spices
STARCH-STARKE
·
Cilt 78
WoS
YÖKSİS Eşleşti
2024 Article 4. Yazar
The Role of Heating Treatments on Bioactive Compounds, Fatty Acid Compositions, Phenolic Compounds and Mineral Contents of Peanut Kernels
JOURNAL OF OLEO SCIENCE
·
Cilt 73, s. 1397-1404
·
ISSN 1345-8957
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
YÖKSİS Eşleşti
2023 Article 1. Yazar
The effect of sesame seed processing steps on bioactive properties, nutraceutics and mineral contents of sesame seed, sesame paste (tehina) and oils
FOOD AND HUMANITY
·
Cilt 1, s. 710-715
WoS
2020 Article 3. Yazar
An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (<i>Salvia</i> <i>hispanica</i> L.) seed roasted at different temperatures
FOOD CHEMISTRY
·
Cilt 333
·
ISSN 0308-8146
Prof. Dr. MEHMET MUSA ÖZCAN
· 6 yazar
WoS
2019 Article 2. Yazar
Characterization of the Phytochemical Profiles and Biological Activities of <i>Ajuga chamaepitys</i> subsp. <i>chia</i> var. <i>chia</i> and <i>Ajuga bombycina</i> by High-Performance Liquid Chromatography-Electrospray Ionization-Tandem Mass Spectrometry (HPLC-ESI-MS<SUP>n</SUP>)
ANALYTICAL LETTERS
·
Cilt 52, s. 852-868
·
ISSN 0003-2719
Prof. Dr. GÖKHAN ZENGİN
· 7 yazar