WoS
🏆 JCR Q3 · JIF 3,1 2026 Article 4. Yazar
Effect of Roasting on Some Bioactive Properties, Phytochemical and Element Contents of Two Different Pumpkin Seeds
WASTE AND BIOMASS VALORIZATION
·
Cilt 17, s. 997-1010
·
ISSN 1877-2641
WoS
🏆 JCR Q2 · JIF 3,6 2026 Article 2. Yazar
Influence of Roasting on Biochemical Components and Mineral Contents of Chickpea (<i>Cicer arietinum</i> L.) Seeds
JOURNAL OF FOOD QUALITY
·
Cilt 2026
·
ISSN 0146-9428
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 3,6
YÖKSİS Eşleşti
2025 Article 4. Yazar
The effect of different roasting processes on the total phenol, flavonoid, polyphenol, fatty acid composition and mineral contents of pine nut (<i>Pinus pinea</i> L.) seeds
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 19, s. 238-251
·
ISSN 2193-4126
WoS
🏆 JCR Q1 · JIF 6
YÖKSİS Eşleşti
2025 Article 3. Yazar
The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (<i>Portulaca oleracea</i> L.) Seeds
FOODS
·
Cilt 14
WoS
🏆 JCR Q1 · JIF 6
YÖKSİS Eşleşti
2025 Article 2. Yazar
The Effect of Water- and Ultrasonic Bath Systems on Bioactive Compounds and Fatty Acid Compositions of Unroasted and Roasted Pumpkin Seeds
FOODS
·
Cilt 14
WoS
🏆 JCR Q3 · JIF 3,1
YÖKSİS Eşleşti
2025 Article 2. Yazar
The Role of Water- and Ultrasononic bath Processes on Bioactive Properties, Phenolic Profiles, Fatty Acids, Lipid Indices of Roasted and Unroasted Bitter Orange Seeds
WASTE AND BIOMASS VALORIZATION
·
Cilt 16, s. 4321-4332
·
ISSN 1877-2641
WoS
🏆 JCR Q4 · JIF 1,1 2025 Article 3. Yazar
Effect of different roasting systems and cotton<i> (Gossypium</i><i> hirsutum</i> L.) varieties on chemical and bioactive properties, and fatty acids of cottonseed and oils
INTERNATIONAL FOOD RESEARCH JOURNAL
·
Cilt 32, s. 1147-1158
·
ISSN 1985-4668
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 Q2 · JIF 3,6
YÖKSİS Eşleşti
2024 Article 4. Yazar
Effect of roasting temperature on bioactive compounds, antioxidant activity, phenolic profile, chemical properties, and oil extraction method on fatty acids composition of chia (<i>Salvia hispanica</i> L.) seeds and oil
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 18, s. 3806-3819
·
ISSN 2193-4126
WoS
🏆 JCR Q3 · JIF 3,4
YÖKSİS Eşleşti
2024 Article 3. Yazar
The Role of Different Roasting Temperatures on the Physico-Chemical Properties, Phenolic Compounds, Fatty Acid and Mineral Contents of Carob (<i>Ceratonia siliqua</i> L.) Fruit Powder
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 Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
The role of pan-roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (<i>Salvia hispanica</i> L.) seeds
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 5118-5127
·
ISSN 0950-5423
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 4. Yazar
The role of germinating, roasting and boiling on bioactive properties, fatty acid, phenolic components and biogenic element contents of soybean seeds
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 3603-3612
·
ISSN 0950-5423
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 5699-5709
·
ISSN 0950-5423
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2024 Article 3. Yazar
The impact of roasting on oil and chlorophyll contents, bioactive components, antioxidant activity, phenolic and fatty acid component of rapeseeds
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 18, s. 9036-9047
·
ISSN 2193-4126
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
·
Cilt 27
·
ISSN 1878-450X
WoS
🏆 JCR Q1 · JIF 7,1
YÖKSİS Eşleşti
2021 Article 2. Yazar
Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (<i>Cannabis sativa</i> L.) seeds
LWT-FOOD SCIENCE AND TECHNOLOGY
·
Cilt 139
·
ISSN 0023-6438
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2021 Article 1. Yazar
Effect of different roasting methods on the bioactive properties, phenolic compounds and fatty acid compositions of pomegranate (<i>Punica granatum</i>L. cv. Hicaz) seed and oils
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 58, s. 2283-2294
·
ISSN 0022-1155
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2018 Article 1. Yazar
The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 55, s. 376-380
·
ISSN 0022-1155