WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2024 Review 8. Yazar
Immunomodulatory Effect of Phytoactive Compounds on Human Health: A Narrative Review Integrated with Bioinformatics Approach
CURRENT TOPICS IN MEDICINAL CHEMISTRY
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Cilt 24, s. 1075-1100
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ISSN 1568-0266
WoS
🏆 JCR Q2 · JIF 3,3 2024 Article 2. Yazar
The role of roasting on changes in bioactive properties, fatty acid and phenolic compound profiles in the free and bound fraction of black quinoa seeds
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Cilt 59, s. 807-815
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ISSN 0950-5423
WoS
🏆 JCR Q2 · JIF 3,3 2024 Article 3. Yazar
Influence of coconut pulp on bioactive properties, fatty acids, phenolic compounds, nutrients and sensory evaluation of wheat flour bread
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Cilt 59, s. 4020-4029
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ISSN 0950-5423
Prof. Dr. MEHMET MUSA ÖZCAN
· 4 yazar
WoS
🏆 JCR Q3 · JIF 3,4
YÖKSİS Eşleşti
2024 Article 3. Yazar
The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets
PROCESSES
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Cilt 12
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
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Cilt 73, s. 1397-1404
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ISSN 1345-8957
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
The role of malting and germination times on the distribution of bioactive compounds and antioxidant activities of barley grains
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 6289-6297
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ISSN 0950-5423
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
The effect of date (<i>Phoenix dactylifera</i> L.) varieties on bioactive compounds, phenolic constituents, fatty acids and element contents of date seed and oils
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Cilt 59, s. 5606-5615
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ISSN 0950-5423
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 4. Yazar
Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 7092-7101
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ISSN 0950-5423
Prof. Dr. MEHMET MUSA ÖZCAN
· 5 yazar
WoS
🏆 JCR Q1 · JIF 6,3
YÖKSİS Eşleşti
2024 Review 1. Yazar
How phytochemicals influence reproductive outcomes in women receiving assisted reproductive techniques: a systematic review
NUTRITION REVIEWS
·
Cilt 83, s. e304-e316
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ISSN 0029-6643
Arş. Gör. NAGİHAN KIRCALI HAZNEDAR
· 3 yazar
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
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Cilt 4, s. 243-254
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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
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Cilt 59, s. 3624-3631
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ISSN 0950-5423