WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2025 Article 4. Yazar
The effect of different roasting processes on the total phenol, flavonoid, polyphenol, fatty acid composition and mineral contents of pine nut (<i>Pinus pinea</i> L.) seeds
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 19, s. 238-251
·
ISSN 2193-4126
WoS
🏆 JCR Q1 · JIF 6
YÖKSİS Eşleşti
2025 Article 3. Yazar
The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (<i>Portulaca oleracea</i> L.) Seeds
FOODS
·
Cilt 14
WoS
YÖKSİS Eşleşti
2025 Article 4. Yazar
Bioactive Compounds and Fatty Acid Composition of Oils Obtained by Different Extraction Methods from Caper<i> (Capparis</i><i> ovata</i> Desf.) Seeds
JOURNAL OF OLEO SCIENCE
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Cilt 74, s. 139-146
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ISSN 1345-8957