WoS
🏆 JCR Q2 · JIF 4,7
YÖKSİS Eşleşti
2025 Article 3. Yazar
Microencapsulation of<i> Tuber</i><i> aestivum</i> aroma: Model equations, antioxidant properties, correlation between fourier transform infrared and gas chromatography-mass spectrometry data, and morphological approach
FOOD AND BIOPRODUCTS PROCESSING
·
Cilt 154, s. 717-730
·
ISSN 0960-3085
Prof. Dr. HASAN HÜSEYİN DOĞAN
· 4 yazar
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
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Cilt 247, s. 2097-2108
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ISSN 1438-2377
Doç. Dr. TALHA DEMİRCİ
· 6 yazar
WoS
🏆 JCR Q2 · JIF 4,1
YÖKSİS Eşleşti
2011 Article 3. Yazar
Effect of γ-Irradiation on Bioactivity, Fatty Acid Compositions and Volatile Compounds of Clary Sage Seed (<i>Salvia sclarea</i> L.)
JOURNAL OF FOOD SCIENCE
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Cilt 76, s. C1056-C1061
·
ISSN 0022-1147
Prof. Dr. ERAY TULUKCU
· 4 yazar