WoS
🏆 JCR Q2 · JIF 3,7 2022 Article 1. Yazar
The effect of ginger (<i>Zingiber officinale</i>) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat bread
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
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Cilt 28
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ISSN 1878-450X
Prof. Dr. MEHMET MUSA ÖZCAN
· 1 yazar
WoS
🏆 JCR Q2 · JIF 3,7
YÖKSİS Eşleşti
2022 Article 3. Yazar
The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (<i>Salvia hispanica</i> L.) and oils
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
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Cilt 27
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ISSN 1878-450X
WoS
🏆 JCR Q2 · JIF 4,1
YÖKSİS Eşleşti
2022 Article 2. Yazar
Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds
JOURNAL OF FOOD SCIENCE
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Cilt 87, s. 1639-1649
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ISSN 0022-1147