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
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Cilt 58, s. 6342-6350
·
ISSN 0950-5423
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
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Cilt 14, s. 597-618
Doç. Dr. HAKTAN KAPLAN
· 2 yazar
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
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Cilt 37, s. 109-118