WoS
🏆 JCR Q2 · JIF 5 2026 Article 7. Yazar
Comprehensive Exploration of Three Pistachio Varieties: Antidiabetic, Anticholinergic, Antioxidant Properties, Phytochemical Profile by LC-MS/MS, and Molecular Docking
FOOD SCIENCE & NUTRITION
·
Cilt 14
·
ISSN 2048-7177
Prof. Dr. GÖKHAN ZENGİN
· 8 yazar
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
🏆 JCR Q3 · JIF 3,4 2026 Article 2. Yazar
Effect of Sonication Time on Bioactive Compounds, Fatty Acid Profile, and Lipid Quality of Tea Seed Oil
PROCESSES
·
Cilt 14
WoS
🏆 JCR Q2 · JIF 5 2026 Article 5. Yazar
Comparative Evaluation of Ultrasonic and Water Bath Extraction on Bioactive Compounds, Phenolics, Fatty Acids, and Lipid Indices of Raw and Roasted Chia Seeds at Different Temperatures
FOOD SCIENCE & NUTRITION
·
Cilt 14
·
ISSN 2048-7177
Doç. Dr. NURHAN USLU
· 8 yazar