WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2024 Article 3. Yazar
The impact of roasting on oil and chlorophyll contents, bioactive components, antioxidant activity, phenolic and fatty acid component of rapeseeds
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
·
Cilt 18, s. 9036-9047
·
ISSN 2193-4126
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 59, s. 5699-5709
·
ISSN 0950-5423
WoS
2024 Article 1. Yazar
Comparison of the bioactive properties, tocopherol and phenolic components of germinated, roasted, and boiled chufa (<i>Cyperus esculentus</i>) tubers
JSFA REPORTS
·
Cilt 4, s. 243-254
·
ISSN 2573-5098
Prof. Dr. MEHMET MUSA ÖZCAN
· 2 yazar
WoS
YÖKSİS Eşleşti
2023 Article 1. Yazar
Effect of roasting on the physico-chemical properties, fatty acids, polyphenols and mineral contents of tobacco (<i>Nicotiana tabacum</i> L.) seed and oils
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
ISSN 0003-021X
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
·
Cilt 100, s. 247-257
·
ISSN 0035-6808
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
·
Cilt 27
·
ISSN 1878-450X
WoS
🏆 JCR Q1 · JIF 7,1
YÖKSİS Eşleşti
2021 Article 2. Yazar
Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (<i>Cannabis sativa</i> L.) seeds
LWT-FOOD SCIENCE AND TECHNOLOGY
·
Cilt 139
·
ISSN 0023-6438
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2021 Article 1. Yazar
Effect of different roasting methods on the bioactive properties, phenolic compounds and fatty acid compositions of pomegranate (<i>Punica granatum</i>L. cv. Hicaz) seed and oils
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 58, s. 2283-2294
·
ISSN 0022-1155
WoS
2020 Article Son Yazar
Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel
JOURNAL OF OLEO SCIENCE
·
Cilt 69, s. 423-428
·
ISSN 1345-8957
Prof. Dr. MEHMET MUSA ÖZCAN
· 5 yazar
WoS
2020 Article 4. Yazar
Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils
JOURNAL OF OLEO SCIENCE
·
Cilt 69, s. 1381-1388
·
ISSN 1345-8957
Prof. Dr. MEHMET MUSA ÖZCAN
· 8 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
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
2018 Article 4. Yazar
Influence of Storage and Roasting on the Quality Properties of Kernel and Oils of Raw and Roasted Peanuts
JOURNAL OF OLEO SCIENCE
·
Cilt 67, s. 755-762
·
ISSN 1345-8957
Prof. Dr. MEHMET MUSA ÖZCAN
· 6 yazar
WoS
2018 Article 3. Yazar
The Effect of Solvent Type and Roasting Processes on Physico-Chemical Properties of Tigernut (<i>Cyperus esculentus</i> L.) Tuber Oil
JOURNAL OF OLEO SCIENCE
·
Cilt 67, s. 823-828
·
ISSN 1345-8957
Prof. Dr. MEHMET MUSA ÖZCAN
· 6 yazar
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2017 Article 2. Yazar
Pecan walnut (<i>Carya illinoinensis</i> (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 54, s. 4436-4441
·
ISSN 0022-1155
WoS
JIF 0,1 2017 Article Son Yazar
Physico-chemical properties, fatty acid composition, essential oil composition and heavy metal contents of raw and roasted coffee bean and oils
ZEITSCHRIFT FUR ARZNEI- & GEWURZPFLANZEN
·
Cilt 22, s. 154-159
·
ISSN 1431-9292
Prof. Dr. MEHMET MUSA ÖZCAN
· 3 yazar
WoS
YÖKSİS Eşleşti
2015 Article 2. Yazar
Changes in chemical composition of some oils extracted from seeds roasted at different temperatures
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
·
Cilt 7, s. 801-808
·
ISSN 1757-8361
Prof. Dr. MEHMET MUSA ÖZCAN
· 5 yazar
WoS
🏆 JCR Q4 · JIF 0,6 2013 Article 1. Yazar
The effect of microwave and roasted processing on the fatty acid composition of oils extracted from stone pine (<i>Pinus pinea</i>) nuts
RIVISTA ITALIANA DELLE SOSTANZE GRASSE
·
Cilt 90, s. 265-269
·
ISSN 0035-6808
Prof. Dr. MEHMET MUSA ÖZCAN
· 4 yazar