WoS
🏆 JCR Q2 · JIF 2,9
YÖKSİS Eşleşti
2024 Article 2. Yazar
The Utilization of Vegetable Powders for Bread Enrichment-The Effect on the Content of Selected Minerals, Total Phenolic and Flavonoid Content, and the Coverage of Daily Requirements in the Human Diet
APPLIED SCIENCES-BASEL
·
Cilt 14
Dr. Öğr. Üyesi FATMA HAZAN DOĞAN
· 3 yazar
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2024 Article 2. Yazar
The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 18, s. 464-473
·
ISSN 2193-4126
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
Influence of the fruit parts on bioactive compounds, antioxidant capacity, polyphenols, fatty acid and mineral contents of the pumpkin (<i>Cucurbita maxima</i> L.) fruits
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 3679-3688
·
ISSN 0950-5423
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2024 Article 3. Yazar
Effect of roasting times on bioactive compounds, fatty acids, polyphenol and nutrients of amaranth (<i>Amaranthus cruentus</i> L.) seed roasted in pan, and principal component analysis
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 61, s. 129-138
·
ISSN 0022-1155
WoS
2024 Article 3. Yazar
Effects of maturation on bioactive properties, phenolic compounds, fatty acid compositions and nutrients of unripe and ripe sumac (Rhus coriaria L.) fruits
FOOD AND HUMANITY
·
Cilt 2
WoS
🏆 JCR Q3 · JIF 3,4
YÖKSİS Eşleşti
2024 Article 3. Yazar
The Role of Different Roasting Temperatures on the Physico-Chemical Properties, Phenolic Compounds, Fatty Acid and Mineral Contents of Carob (<i>Ceratonia siliqua</i> L.) Fruit Powder
PROCESSES
·
Cilt 12
WoS
🏆 JCR Q3 · JIF 3,4
YÖKSİS Eşleşti
2024 Article 3. Yazar
The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets
PROCESSES
·
Cilt 12
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 5. Yazar
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (<i>Chenopodium quinoa</i> Willd.) seeds
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 4765-4773
·
ISSN 0950-5423
WoS
YÖKSİS Eşleşti
2024 Article 3. Yazar
The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels
JOURNAL OF OLEO SCIENCE
·
Cilt 73, s. 1447-1455
·
ISSN 1345-8957
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 4. Yazar
Turpentine fruit paste as an ingredient of wheat bread: physicochemical and sensory properties
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 7444-7452
·
ISSN 0950-5423
Prof. Dr. MEHMET MUSA ÖZCAN
· 5 yazar
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
Effect of heating processes on bioactive properties, phenolic components and mineral amounts of rocket (<i>Eruca sativa</i> Mill.) leaves
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 4755-4764
·
ISSN 0950-5423
WoS
🏆 JCR Q4 · JIF 0,7 2024 Article 1. Yazar
IMPACT OF MANGANESE HYDROXYCHLORIDE ON EGG QUALITY, ANTIOXIDANT CAPACITY, BONE CHARACTERISTICS, AND MINERAL EXCRETION IN LAYING QUAIL
SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE
·
Cilt 67, s. 378-387
·
ISSN 2285-5750
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
Effect of roasting on the oil content, bioactive components, fatty acid composition and mineral content of purslane seeds
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 3624-3631
·
ISSN 0950-5423