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
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ISSN 0950-5423
WoS
YÖKSİS Eşleşti
2023 Article 1. Yazar
Investigation of changes in total phenol, flavonoid, antioxidant activity, fatty acids, polyphenol and mineral profiles of hazelnut kernels dried in air, oven and microwave
JSFA REPORTS
·
Cilt 3, s. 72-81
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ISSN 2573-5098
WoS
🏆 JCR Q3 · JIF 1,6 2023 Article 1. Yazar
Comparison of Physical and Bioactive Properties, Phenolic Compounds and Nutrients of Raw and Dehydrated Hawthorn (<i>Crataegus</i> spp.) Fruits
ERWERBS-OBSTBAU
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Cilt 65, s. 1119-1126
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ISSN 0014-0309
WoS
YÖKSİS Eşleşti
2023 Article 1. Yazar
The effect of thermal treatment on antioxidant activity and changes in bioactive and phenolic compounds of three pear<i> (Pyrus</i> spp.) varieties slices
FOOD AND HUMANITY
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Cilt 1, s. 281-288
WoS
YÖKSİS Eşleşti
2023 Article 1. Yazar
Changes in bioactive compounds, antioxidant activity, and polyphenols of red beetroots dehydrated in oven, microwave, and infrared systems
JSFA REPORTS
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Cilt 3, s. 582-587
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ISSN 2573-5098