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
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Cilt 17, s. 997-1010
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ISSN 1877-2641
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
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Cilt 19, s. 238-251
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ISSN 2193-4126
WoS
YÖKSİS Eşleşti
2025 Article 3. Yazar
Effect of squeezed orange, mandarin and grapefruit juices on bioactive properties, phenolic constituents and sensory evaluations of wheat bread
CEREAL RESEARCH COMMUNICATIONS
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Cilt 53, s. 2535-2544
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ISSN 0133-3720
Prof. Dr. MEHMET MUSA ÖZCAN
· 5 yazar
WoS
🏆 JCR Q2 · JIF 4,2
YÖKSİS Eşleşti
2024 Article 1. Yazar
White mustard (<i>Sinapis alba</i> L.) seeds: the role of oven and microwave roasting on their bioactive components, antioxidant potential, fatty acids and mineral contents
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
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Cilt 250, s. 1563-1572
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ISSN 1438-2377
WoS
2024 Article 3. Yazar
Effects of maturation on bioactive properties, phenolic compounds, fatty acid compositions and nutrients of unripe and ripe sumac (Rhus coriaria L.) fruits
FOOD AND HUMANITY
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Cilt 2
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
The role of germination on changes in bioactive properties, fatty acids and biogenic element profiles of tigernut tubers germinated at different times
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Cilt 59, s. 3632-3641
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ISSN 0950-5423
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 4. Yazar
Turpentine fruit paste as an ingredient of wheat bread: physicochemical and sensory properties
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Cilt 59, s. 7444-7452
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ISSN 0950-5423
Prof. Dr. MEHMET MUSA ÖZCAN
· 5 yazar
WoS
YÖKSİS Eşleşti
2024 Article 3. Yazar
Observation of Differences in Bioactive Compounds and Biogenic Element Content of <i>Elaeagnus</i> (<i>Elaeagnus angustifolia</i> L<i>.</i>) Fruit Harvested at Different Maturity Stages
APPLIED FRUIT SCIENCE
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Cilt 66, s. 2383-2391
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ISSN 2948-2623
WoS
YÖKSİS Eşleşti
2023 Article 1. Yazar
Investigation of changes in total phenol, flavonoid, antioxidant activity, fatty acids, polyphenol and mineral profiles of hazelnut kernels dried in air, oven and microwave
JSFA REPORTS
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Cilt 3, s. 72-81
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ISSN 2573-5098
WoS
🏆 JCR Q3 · JIF 1,6
YÖKSİS Eşleşti
2023 Article 1. Yazar
Effect of Variety on Bioactive Properties, Phytochemicals and Nutrients of Almond Kernels
ERWERBS-OBSTBAU
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Cilt 65, s. 981-988
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ISSN 0014-0309
WoS
YÖKSİS Eşleşti
2023 Article 1. Yazar
The effect of thermal treatment on antioxidant activity and changes in bioactive and phenolic compounds of three pear<i> (Pyrus</i> spp.) varieties slices
FOOD AND HUMANITY
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Cilt 1, s. 281-288
WoS
2022 Article 2. Yazar
Bioactive compounds, antioxidant activity, fatty acid composition, and antimicrobial activity of propolis from different locations in Turkey
JOURNAL OF APICULTURAL RESEARCH
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Cilt 61, s. 246-254
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ISSN 0021-8839
Prof. Dr. MEHMET MUSA ÖZCAN
· 7 yazar
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2021 Article 1. Yazar
Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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Cilt 58
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ISSN 0022-1155
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
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Cilt 58, s. 2283-2294
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ISSN 0022-1155
WoS
YÖKSİS Eşleşti
2021 Article 2. Yazar
Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains
CEREAL CHEMISTRY
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Cilt 98, s. 1027-1037
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ISSN 0009-0352
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2020 Article 1. Yazar
Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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Cilt 57, s. 233-242
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ISSN 0022-1155
WoS
🏆 JCR Q2 · JIF 3,4 2020 Article 1. Yazar
Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (<i>Prunus amygdalus</i> Batsch spp. <i>dulce</i>) kernel and oils
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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Cilt 57, s. 4182-4192
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ISSN 0022-1155
Prof. Dr. MEHMET MUSA ÖZCAN
· 9 yazar
WoS
🏆 JCR Q3 · JIF 1,6
YÖKSİS Eşleşti
2020 Article 3. Yazar
Effect of Drying On Antioxidant Activity, Phenolic Compounds and Mineral Contents of Hawthorn and Wild Pear Fruits
ERWERBS-OBSTBAU
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Cilt 62, s. 473-479
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ISSN 0014-0309
WoS
2020 Article 3. Yazar
Determination of Bioactive Lipid and Antioxidant Activity of <i>Onobrychis</i>, <i>Pimpinella</i>, <i>Trifolium</i>, and <i>Phleum</i> spp. Seed and Oils
JOURNAL OF OLEO SCIENCE
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Cilt 69, s. 1367-1371
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ISSN 1345-8957
Prof. Dr. MEHMET MUSA ÖZCAN
· 8 yazar
WoS
2019 Article 1. Yazar
Effect of different microwave power setting on quality of chia seed oil obtained in a cold press
FOOD CHEMISTRY
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Cilt 278, s. 190-196
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ISSN 0308-8146
Prof. Dr. MEHMET MUSA ÖZCAN
· 5 yazar