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
·
Cilt 250, s. 1563-1572
·
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
·
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
·
Cilt 59, s. 3632-3641
·
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
·
Cilt 59, s. 7444-7452
·
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
·
Cilt 66, s. 2383-2391
·
ISSN 2948-2623