WoS
🏆 JCR Q2 · JIF 3,5 2026 Article Son Yazar
Multidimensional Quality Assessment of Duck Breast Meat Subjected to Different Thermal Cooking Methods: Physicochemical, Microbiological, Sensory, Mineral and Microstructural Insights
JOURNAL OF FOOD PROCESS ENGINEERING
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Cilt 49
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ISSN 0145-8876
WoS
🏆 JCR Q2 · JIF 5 2026 Article 4. Yazar
Revalorizing Apple Peel Flour as a Functional Component in Wheat-Based Cookies: Effects on Nutritional Profile and Quality Characteristics
FOOD SCIENCE & NUTRITION
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Cilt 14
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ISSN 2048-7177
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 3. Yazar
The effect of hydrosol types on phytochemical properties, phenolic compounds, fatty acid profiles and sensory properties of 'Ayvalık' olive fruits fermented in few spice hydrosols
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Cilt 59, s. 3804-3812
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ISSN 0950-5423
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2024 Article 4. Yazar
Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Cilt 59, s. 7092-7101
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ISSN 0950-5423
Prof. Dr. MEHMET MUSA ÖZCAN
· 5 yazar
WoS
🏆 JCR Q2 · JIF 3,6
YÖKSİS Eşleşti
2023 Article 4. Yazar
Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
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Cilt 17, s. 5721-5729
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ISSN 2193-4126
WoS
🏆 JCR Q2 · JIF 4,2
YÖKSİS Eşleşti
2021 Article 5. Yazar
Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
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Cilt 247, s. 2097-2108
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ISSN 1438-2377
Doç. Dr. TALHA DEMİRCİ
· 6 yazar