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 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
2014 Article 1. Yazar
Effect of sprouting and roasting processes on some physico-chemical properties and mineral contents of soybean seed and oils
FOOD CHEMISTRY
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Cilt 154, s. 337-342
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ISSN 0308-8146
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar
WoS
🏆 JCR Q1 · JIF 4
YÖKSİS Eşleşti
2013 Article 1. Yazar
Induced anti-oxidant activity in soybean alleviates oxidative stress under moderate boron toxicity
PLANT GROWTH REGULATION
·
Cilt 70, s. 217-226
·
ISSN 0167-6903