WoS
2026 Article 2. Yazar
Changes in the Physicochemical Properties, Antioxidant, Fatty Acids and Sensory Evaluation of Cookies Made With Spices
STARCH-STARKE
·
Cilt 78
WoS
2025 Article Son Yazar
Effect of Chufa (<i>Cyperus esculentus</i> L.) Flour Added at Different Concentrations on the Bioactive Compounds, Fatty Acid Composition, and Mineral Contents of Flour Cookies
STARCH-STARKE
·
Cilt 77
Prof. Dr. MEHMET MUSA ÖZCAN
· 5 yazar
WoS
2023 Article 1. Yazar
Comparison of the bioactive compounds, phytochemicals, nutrients and sensory properties of cookies prepared using wheat flour and mahaleb seed powders
FOOD AND HUMANITY
·
Cilt 1, s. 482-488
Prof. Dr. MEHMET MUSA ÖZCAN
· 3 yazar
WoS
🏆 JCR Q4 · JIF 0,7
YÖKSİS Eşleşti
2020 Article 2. Yazar
ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF COOKIES CONTAINING RAW AND ROASTED HEMP FLOUR
ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA
·
Cilt 19, s. 177-184
·
ISSN 1644-0730
Dr. Öğr. Üyesi MİNE ASLAN
· 2 yazar
WoS
🏆 JCR Q3 · JIF 2
YÖKSİS Eşleşti
2020 Article 4. Yazar
Highly sensitive fluorometric method based on nitrogen-doped carbon dot clusters for tartrazine determination in cookies samples
TURKISH JOURNAL OF CHEMISTRY
·
Cilt 44, s. 99-+
·
ISSN 1300-0527
Doç. Dr. SALİHA DİNÇ
· 7 yazar
WoS
🏆 JCR Q3 · JIF 0,6
YÖKSİS Eşleşti
2020 Article 2. Yazar
A Study on the Potential of Using Melon Wastes in Biscuit Production
KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE
·
Cilt 23, s. 1216-1224
Dr. Öğr. Üyesi MİNE ASLAN
· 2 yazar
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2014 Article 1. Yazar
Utilization of zero-<i>trans</i> non-interesterified and interesterified shortenings in cookie production
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 51, s. 365-370
·
ISSN 0022-1155
Doç. Dr. SALİHA DİNÇ
· 4 yazar