WoS
🏆 JCR Q1 · JIF 6,4 2026 Article 2. Yazar
The effect of roasting and ultrasound-assisted and conventional extraction systems on bioactive compound properties, fatty acid profile, lipid indices and phenolic constituents of linseed seed and oils
INDUSTRIAL CROPS AND PRODUCTS
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Cilt 239
·
ISSN 0926-6690
WoS
🏆 JCR Q2 · JIF 5 2026 Article 4. Yazar
Revalorizing Apple Peel Flour as a Functional Component in Wheat-Based Cookies: Effects on Nutritional Profile and Quality Characteristics
FOOD SCIENCE & NUTRITION
·
Cilt 14
·
ISSN 2048-7177
WoS
🏆 JCR Q1 · JIF 5,5
YÖKSİS Eşleşti
2025 Editorial material 1. Yazar
Editorial: Coffee and coffee by-products: innovative approaches fostering nutritional, sensory and chemical quality
FRONTIERS IN NUTRITION
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Cilt 11
·
ISSN 2296-861X
Doç. Dr. NURHAN USLU
· 1 yazar
WoS
🏆 JCR Q1 · JIF 6 2023 Article 1. Yazar
Quality Evaluation of Bread Prepared from Wheat-Chufa Tuber Composite Flour
FOODS
·
Cilt 12
Prof. Dr. MEHMET MUSA ÖZCAN
· 1 yazar
WoS
🏆 JCR Q1 · JIF 6 2022 Article 1. Yazar
The Effect of Spice Powders on Bioactive Compounds, Antioxidant Activity, Phenolic Components, Fatty Acids, Mineral Contents and Sensory Properties of "Keskek", Which Is a Traditional Food
FOODS
·
Cilt 11
Prof. Dr. MEHMET MUSA ÖZCAN
· 1 yazar
WoS
🏆 JCR Q1 · JIF 7,1
YÖKSİS Eşleşti
2021 Article 2. Yazar
Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages
LWT-FOOD SCIENCE AND TECHNOLOGY
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Cilt 148
·
ISSN 0023-6438