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 5 2026 Article 4. Yazar
Revalorizing Apple Peel Flour as a Functional Component in Wheat-Based Cookies: Effects on Nutritional Profile and Quality Characteristics
FOOD SCIENCE & NUTRITION
·
Cilt 14
·
ISSN 2048-7177
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2025 Article 4. Yazar
Determination of the distribution of bioactive compounds, antioxidant activities, polyphenols and macro and microelement contents in different parts of wild and cultivated purslane (<i>Portulaca oleracea</i> L.) plants
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 19, s. 3714-3724
·
ISSN 2193-4126
Doç. Dr. NURHAN USLU
· 5 yazar
WoS
🏆 JCR Q1 · JIF 3,6 2025 Article 3. Yazar
Does quercetin affect tendon healing? An experimental study in a rat model of Achilles tendon injury
FRONTIERS IN MEDICINE
·
Cilt 12
Prof. Dr. ZELİHA ESİN ÇELİK
· 5 yazar
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
·
ISSN 0022-1155
WoS
🏆 JCR Q3 · JIF 3,4
YÖKSİS Eşleşti
2025 Article 3. Yazar
Determination of Antioxidant, Phenolic Compound and Mineral Contents in Olive Leaves by Chromatographic and Spectrophotometric Methods
PROCESSES
·
Cilt 13
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
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
Influence of the fruit parts on bioactive compounds, antioxidant capacity, polyphenols, fatty acid and mineral contents of the pumpkin (<i>Cucurbita maxima</i> L.) fruits
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 3679-3688
·
ISSN 0950-5423
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2024 Article 2. Yazar
The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 18, s. 464-473
·
ISSN 2193-4126
WoS
🏆 JCR Q1 · JIF 8,2 2024 Article 6. Yazar
Quantification of Bioactive Compounds by HPLC-ESI-MS/MS and Evaluation of Antioxidant and Enzyme Inhibitory Activities of Acorn Flour Extracts
ANTIOXIDANTS
·
Cilt 13
Prof. Dr. GÖKHAN ZENGİN
· 7 yazar
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 Q2 · JIF 3,6
YÖKSİS Eşleşti
2024 Article 6. Yazar
Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral values of date fruits stored in different packages and temperatures for six months
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 18, s. 4571-4591
·
ISSN 2193-4126
WoS
🏆 JCR Q1 · JIF 6,8 2024 Article 8. Yazar
Antioxidant and anti-inflammatory potentials of<i> Ammodaucus</i><i> leucotrichus</i> Coss. & Durieu seeds' extracts:<i> In</i><i> vitro</i> and<i> in</i><i> vivo</i> studies
JOURNAL OF ETHNOPHARMACOLOGY
·
Cilt 326
·
ISSN 0378-8741
Prof. Dr. GÖKHAN ZENGİN
· 9 yazar
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
·
ISSN 0950-5423
WoS
🏆 JCR Q1 · JIF 4,7
YÖKSİS Eşleşti
2024 Article 3. Yazar
Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (<i>Brassica oleracea</i> var. <i>italica</i>) Cooked Using Different Techniques
PLANTS-BASEL
·
Cilt 13
·
ISSN 2223-7747
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 3340-3349
·
ISSN 0950-5423
Prof. Dr. MEHMET MUSA ÖZCAN
· 4 yazar
WoS
🏆 JCR Q3 · JIF 3,4
YÖKSİS Eşleşti
2024 Article 3. Yazar
The Role of Fermentation and Drying on the Changes in Bioactive Properties, Seconder Metabolites, Fatty Acids and Sensory Properties of Green Jalapeño Peppers
PROCESSES
·
Cilt 12
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 5. Yazar
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (<i>Chenopodium quinoa</i> Willd.) seeds
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 4765-4773
·
ISSN 0950-5423
WoS
🏆 JCR Q3 · JIF 3,1
YÖKSİS Eşleşti
2024 Article 2. Yazar
Investigation of Quality and Sensory Evaluations of Wheat Flour Bread with Date Seed Flour Added at Different Concentrations
WASTE AND BIOMASS VALORIZATION
·
Cilt 15, s. 4981-4994
·
ISSN 1877-2641
Prof. Dr. MEHMET MUSA ÖZCAN
· 4 yazar
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
The effect of hydrosol types on phytochemical properties, phenolic compounds, fatty acid profiles and sensory properties of 'Ayvalık' olive fruits fermented in few spice hydrosols
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 3804-3812
·
ISSN 0950-5423