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 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
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 4. Yazar
Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 7092-7101
·
ISSN 0950-5423
Prof. Dr. MEHMET MUSA ÖZCAN
· 5 yazar
WoS
🏆 JCR Q1 · JIF 6 2023 Article 1. Yazar
Comparison of Physico-Chemical Properties, Phytochemical Compositions and Sensory Characteristics of Wheat Breads Enriched with Coriander Seed Powder
FOODS
·
Cilt 12
Prof. Dr. MEHMET MUSA ÖZCAN
· 1 yazar
WoS
2023 Article 1. Yazar
Comparison of the bioactive compounds, phytochemicals, nutrients and sensory properties of cookies prepared using wheat flour and mahaleb seed powders
FOOD AND HUMANITY
·
Cilt 1, s. 482-488
Prof. Dr. MEHMET MUSA ÖZCAN
· 3 yazar
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2023 Article 4. Yazar
Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 17, s. 5721-5729
·
ISSN 2193-4126
WoS
🏆 JCR Q2 · JIF 4,2
YÖKSİS Eşleşti
2021 Article 5. Yazar
Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
Cilt 247, s. 2097-2108
·
ISSN 1438-2377
Doç. Dr. TALHA DEMİRCİ
· 6 yazar