WoS
YÖKSİS Eşleşti
2023 Article Son Yazar
A pioneering study on the recovery of valuable functional compounds from olive pomace by using supercritical carbon dioxide extraction: Comparison of perlite addition and drying
SEPARATION AND PURIFICATION TECHNOLOGY
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Cilt 306
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ISSN 1383-5866
Prof. Dr. BİROL DAĞ
· 6 yazar
WoS
🏆 JCR Q3 · JIF 1,6
YÖKSİS Eşleşti
2023 Article 1. Yazar
Variations in Bioactive Properties, Phenolic Compounds and Fatty Acid Compositions of Different Parts of Prickly Pear (<i>Opuntia ficus-indica</i> Spp) Fruits
ERWERBS-OBSTBAU
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Cilt 65, s. 1163-1170
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ISSN 0014-0309
WoS
🏆 JCR Q1 · JIF 6 2023 Article 1. Yazar
Comparison of Physico-Chemical Properties, Phytochemical Compositions and Sensory Characteristics of Wheat Breads Enriched with Coriander Seed Powder
FOODS
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Cilt 12
Prof. Dr. MEHMET MUSA ÖZCAN
· 1 yazar
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
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Cilt 3, s. 72-81
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ISSN 2573-5098
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2023 Article 1. Yazar
The effect of fermentation with different additives on bioactive compounds, antioxidant activity, phenolic component, fatty acid composition and mineral substance contents of capers fruits
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
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Cilt 17, s. 3896-3908
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ISSN 2193-4126
WoS
🏆 JCR Q1 · JIF 6 2023 Article 1. Yazar
Quality Evaluation of Bread Prepared from Wheat-Chufa Tuber Composite Flour
FOODS
·
Cilt 12
Prof. Dr. MEHMET MUSA ÖZCAN
· 1 yazar
WoS
🏆 JCR Q3 · JIF 1,6
YÖKSİS Eşleşti
2023 Article 1. Yazar
Effect of Variety on Bioactive Properties, Phytochemicals and Nutrients of Almond Kernels
ERWERBS-OBSTBAU
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Cilt 65, s. 981-988
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ISSN 0014-0309
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
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Cilt 1, s. 482-488
Prof. Dr. MEHMET MUSA ÖZCAN
· 3 yazar
WoS
2023 Article 1. Yazar
The effect of roasting in microwave and oven on selected constituents, antioxidant activity, fatty acids, phenolic compounds and mineral contents of Chestnut<i> (Cestanea</i><i> sativa</i> Milles) kernels
FOOD AND HUMANITY
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Cilt 1, s. 716-722
WoS
🏆 JCR Q2 · JIF 3,6 2023 Article 1. Yazar
Monitoring of changes in physico-chemical properties, fatty acids and phenolic compounds of unroasted and roasted sunflower oils obtained by enzyme and ultrasonic extraction systems
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
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Cilt 17, s. 849-862
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ISSN 2193-4126
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar
WoS
🏆 JCR Q3 · JIF 3,4
YÖKSİS Eşleşti
2023 Article 1. Yazar
The Effects of Oven Dehydration on Bioactive Compounds, Antioxidant Activity, Fatty Acids and Mineral Contents of Strawberry Tree Fruit
PROCESSES
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Cilt 11
WoS
🏆 JCR Q2 · JIF 3,6 2023 Article 1. Yazar
Physico-chemical properties, tocopherol contents, fatty acid composition and phenolic compounds of olive oil as affected by papain and cellulase application
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
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Cilt 17, s. 1021-1032
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ISSN 2193-4126
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar
WoS
YÖKSİS Eşleşti
2023 Article 2. Yazar
Effect of Irrigation Regime on Chemical, Physico-Chemical, and Functional Properties of Melon Fruits and Seeds
GESUNDE PFLANZEN
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Cilt 75, s. 2835-2845
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ISSN 0367-4223
WoS
🏆 JCR Q4 · JIF 0,6 2023 Article 1. Yazar
Orange seeds as juice solid waste: microwave and oven roasting, composition, bioactive properties, fatty acid profiles and principal component analysis
RIVISTA ITALIANA DELLE SOSTANZE GRASSE
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Cilt 100, s. 247-257
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ISSN 0035-6808
WoS
🏆 JCR Q4 · JIF 0,9
YÖKSİS Eşleşti
2023 Article 1. Yazar
Egg Quality Traits, Chemical Analysis and Fatty Acid Composition in Chukar Partridges Supplemented with Garlic and Onion Powder
INDIAN JOURNAL OF ANIMAL RESEARCH
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Cilt 57, s. 875-881
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ISSN 0367-6722
Doç. Dr. MUSTAFA ÇAM
· 4 yazar
WoS
🏆 JCR Q2 · JIF 3,7
YÖKSİS Eşleşti
2022 Article 3. Yazar
The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (<i>Salvia hispanica</i> L.) and oils
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
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Cilt 27
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ISSN 1878-450X
WoS
🏆 JCR Q2 · JIF 4,1
YÖKSİS Eşleşti
2022 Article 2. Yazar
Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds
JOURNAL OF FOOD SCIENCE
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Cilt 87, s. 1639-1649
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ISSN 0022-1147
WoS
🏆 JCR Q1 · JIF 6 2022 Article 1. Yazar
The Effect of Spice Powders on Bioactive Compounds, Antioxidant Activity, Phenolic Components, Fatty Acids, Mineral Contents and Sensory Properties of "Keskek", Which Is a Traditional Food
FOODS
·
Cilt 11
Prof. Dr. MEHMET MUSA ÖZCAN
· 1 yazar
WoS
🏆 JCR Q3 · JIF 1,6 2022 Article 1. Yazar
Physico-Chemical Properties, Fatty Acid Composition and Tocopherol Contents of Mandarin, Orange and Lemon Seed Oils
ERWERBS-OBSTBAU
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Cilt 64, s. 445-453
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ISSN 0014-0309
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar
WoS
🏆 JCR Q4 · JIF 0,6 2022 Article 2. Yazar
Comparison of bioactive compounds, antioxidant activity, fatty acid composition and phenolic compounds of three rapeseed varieties
RIVISTA ITALIANA DELLE SOSTANZE GRASSE
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Cilt 99, s. 241-248
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ISSN 0035-6808