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
🏆 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
🏆 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
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Cilt 89, s. 504-513
·
ISSN 0960-3085
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar