WoS
YÖKSİS Eşleşti
2020 Article 2. Yazar
Effect of heat treatment for liquefaction and pasteurization on antioxidant activity an phenolic compounds of Astragalus and sunflower-cornflower honeys
FOOD SCIENCE AND TECHNOLOGY
·
Cilt 40, s. 629-634
·
ISSN 0101-2061
Prof. Dr. HACER ÇOKLAR
· 3 yazar
WoS
🏆 JCR Q3 · JIF 1,6
YÖKSİS Eşleşti
2020 Article 3. Yazar
Effect of Drying On Antioxidant Activity, Phenolic Compounds and Mineral Contents of Hawthorn and Wild Pear Fruits
ERWERBS-OBSTBAU
·
Cilt 62, s. 473-479
·
ISSN 0014-0309
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2020 Article 1. Yazar
The influence of fermentation and bud sizes on antioxidant activity and bioactive compounds of three different size buds of <i>Capparis ovata</i> Desf. var. <i>canescens</i> plant
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 57, s. 2705-2712
·
ISSN 0022-1155
WoS
JIF 0,1 2020 Article 1. Yazar
A Review - Composition, bioactive properties and using as food of sea fennel (<i>Crithmum maritimum</i> L.)
ZEITSCHRIFT FUR ARZNEI- & GEWURZPFLANZEN
·
Cilt 25, s. 9-14
·
ISSN 1431-9292
Prof. Dr. MEHMET MUSA ÖZCAN
· 1 yazar
WoS
2019 Article 1. Yazar
Effect of different microwave power setting on quality of chia seed oil obtained in a cold press
FOOD CHEMISTRY
·
Cilt 278, s. 190-196
·
ISSN 0308-8146
Prof. Dr. MEHMET MUSA ÖZCAN
· 5 yazar
WoS
🏆 JCR Q2 · JIF 3,6 2019 Article 1. Yazar
Effect of soxhlet and cold press extractions on the physico-chemical characteristics of roasted and non-roasted chia seed oils
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 13, s. 648-655
·
ISSN 2193-4126
Prof. Dr. MEHMET MUSA ÖZCAN
· 5 yazar
WoS
🏆 JCR Q1 · JIF 5,1
YÖKSİS Eşleşti
2019 Article 1. Yazar
Ferulic acid confers tolerance against excess boron by regulating ROS levels and inducing antioxidant system in wheat leaves (<i>Triticum aestivum</i>)
ENVIRONMENTAL AND EXPERIMENTAL BOTANY
·
Cilt 161, s. 193-202
·
ISSN 0098-8472
Prof. Dr. EVREN YILDIZTUGAY
· 5 yazar
WoS
2019 Article 1. Yazar
DETERMINATION OF ANTIOXIDANT ACTIVITY, PHENOLIC COMPOUND, MINERAL CONTENTS AND FATTY ACID COMPOSITIONS OF BEE POLLEN GRAINS COLLECTED FROM DIFFERENT LOCATIONS
JOURNAL OF APICULTURAL SCIENCE
·
Cilt 63, s. 69-79
·
ISSN 1643-4439
WoS
🏆 JCR Q4 · JIF 0,6 2019 Article 1. Yazar
The effect of fermentation process on bioactive properties, essential oil composition and phenolic constituents of raw fresh and fermented sea fennel (<i>Crithmum maritimum</i> L.) leaves
INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE
·
Cilt 18, s. 800-804
·
ISSN 0972-5938
WoS
YÖKSİS Eşleşti
2019 Article Son Yazar
Valorisation of seeds from different grape varieties for protein, mineral, bioactive compounds content, and oil quality
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
·
Cilt 11, s. 351-359
·
ISSN 1757-8361
Prof. Dr. MEHMET MUSA ÖZCAN
· 7 yazar
WoS
2018 Article 2. Yazar
The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils
FOOD CHEMISTRY
·
Cilt 243, s. 414-419
·
ISSN 0308-8146
Prof. Dr. MEHMET MUSA ÖZCAN
· 4 yazar
WoS
🏆 JCR Q2 · JIF 3,4 2018 Article 2. Yazar
Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 55, s. 3163-3173
·
ISSN 0022-1155
Prof. Dr. MEHMET MUSA ÖZCAN
· 5 yazar
WoS
2018 Article 1. Yazar
Effect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (<i>Crataegus orientalis</i>) Fruit
NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA
·
Cilt 46, s. 449-456
·
ISSN 0255-965X
Prof. Dr. HACER ÇOKLAR
· 5 yazar
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2018 Article 2. Yazar
The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 55, s. 190-197
·
ISSN 0022-1155
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2018 Article 1. Yazar
Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 55, s. 226-232
·
ISSN 0022-1155
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2018 Article 1. Yazar
The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 55, s. 376-380
·
ISSN 0022-1155
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2018 Article 1. Yazar
Effect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbs
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 12, s. 902-905
·
ISSN 2193-4126
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2018 Article 2. Yazar
The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 55, s. 4204-4211
·
ISSN 0022-1155
WoS
🏆 JCR Q1 · JIF 5,3
YÖKSİS Eşleşti
2017 Article 2. Yazar
Functional constituents of wild and cultivated Goji (<i>L-barbarum</i> L.) leaves: phytochemical characterization, biological profile, and computational studies
JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY
·
Cilt 32, s. 153-168
·
ISSN 1475-6366
Prof. Dr. GÖKHAN ZENGİN
· 8 yazar
WoS
🏆 JCR Q2 · JIF 4,2
YÖKSİS Eşleşti
2017 Article 1. Yazar
A review: benefit and bioactive properties of olive (<i>Olea europaea</i> L.) leaves
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
Cilt 243, s. 89-99
·
ISSN 1438-2377
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar