WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 3340-3349
·
ISSN 0950-5423
Prof. Dr. MEHMET MUSA ÖZCAN
· 4 yazar
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2023 Article 3. Yazar
Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried-pea (<i>Pisum sativum</i> L.) seeds
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 58, s. 6342-6350
·
ISSN 0950-5423
WoS
YÖKSİS Eşleşti
2023 Article 2. Yazar
Monitoring of Changes in the Quality Characteristics of Cooked Chicken Döner Kebabs Formulated from Mechanically Deboned Chicken Meat Subject to Refrigerated Storage
SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES
·
Cilt 37, s. 109-118
WoS
2023 Article 1. Yazar
THE IMAGE OF COLOUR AND NUMBER IN FAIRY TALES: THE CASE OF BOLU FOLK TALES
JOURNAL OF EDUCATION CULTURE AND SOCIETY
·
Cilt 14, s. 597-618
Doç. Dr. HAKTAN KAPLAN
· 2 yazar
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2021 Article 1. Yazar
Physico-chemical and sensory properties of chips produced using different lupin (<i>Lupinus albus</i> L.) flour formulations and cooking methods
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 56, s. 2780-2788
·
ISSN 0950-5423
WoS
YÖKSİS Eşleşti
2019 Article 2. Yazar
Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice
BRITISH POULTRY SCIENCE
·
Cilt 60, s. 381-387
·
ISSN 0007-1668
WoS
🏆 JCR Q3 · JIF 1,6
YÖKSİS Eşleşti
2019 Article 1. Yazar
The Effects of Drying Parameters on Drying Characteristics, Colorimetric Differences, Antioxidant Capacity and Total Phenols of Sliced Kiwifruit
ERWERBS-OBSTBAU
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Cilt 61, s. 195-207
·
ISSN 0014-0309
WoS
🏆 JCR Q4 · JIF 0,6 2015 Article 2. Yazar
Proximate analysis and fatty acid composition assessment of three different colored poppy seed oils
RIVISTA ITALIANA DELLE SOSTANZE GRASSE
·
Cilt 92, s. 183-186
·
ISSN 0035-6808
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar
WoS
🏆 JCR Q2 · JIF 4,7 2011 Article 2. Yazar
Dehydration of red bell-pepper (<i>Capsicum annuum</i> L.): Change in drying behavior, colour and antioxidant content
FOOD AND BIOPRODUCTS PROCESSING
·
Cilt 89, s. 504-513
·
ISSN 0960-3085
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar
WoS
🏆 JCR Q1 · JIF 7,1 2010 Article 2. Yazar
Study the effect of sun, oven and microwave drying on quality of onion slices
LWT-FOOD SCIENCE AND TECHNOLOGY
·
Cilt 43, s. 1121-1127
·
ISSN 0023-6438
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar
WoS
🏆 JCR Q1 · JIF 11,8
YÖKSİS Eşleşti
2010 Article 2. Yazar
Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (<i>Mentha</i> x <i>piperita</i> L.)
ENERGY CONVERSION AND MANAGEMENT
·
Cilt 51, s. 2769-2775
·
ISSN 0196-8904
WoS
🏆 JCR Q1 · JIF 11,8 2008 Article 2. Yazar
Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves
ENERGY CONVERSION AND MANAGEMENT
·
Cilt 49, s. 1258-1264
·
ISSN 0196-8904
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar