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
2024 Article 1. Yazar
The effect of oven and microwave roasting on bioactive properties, phenolic components and fatty acid compositions of soybean and peanut seeds
FOOD AND HUMANITY
·
Cilt 2
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 3,6
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
YÖKSİS Eşleşti
2024 Article 4. Yazar
The Effect of Roasting on Bioactive Properties , Phenolic Compounds and Fatty Acid Profiles of Pumpkin (<i> Cucurbita</i> spp.) Seeds
JOURNAL OF OLEO SCIENCE
·
Cilt 73, s. 1457-1465
·
ISSN 1345-8957
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
·
Cilt 73, s. 1397-1404
·
ISSN 1345-8957
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 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 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 3,6
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 3,3
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
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
·
Cilt 4, s. 243-254
·
ISSN 2573-5098
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar