WoS
2020 Article 3. Yazar
An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (<i>Salvia</i> <i>hispanica</i> L.) seed roasted at different temperatures
FOOD CHEMISTRY
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Cilt 333
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ISSN 0308-8146
Prof. Dr. MEHMET MUSA ÖZCAN
· 6 yazar
WoS
🏆 JCR Q3 · JIF 2
YÖKSİS Eşleşti
2020 Article 3. Yazar
Processing impact on tocopherols and triglycerides composition of soybean oil and its deodorizer distillate evaluated by high-performance liquid chromatography
TURKISH JOURNAL OF CHEMISTRY
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Cilt 44, s. 1694-1702
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ISSN 1300-0527
WoS
2020 Article 3. Yazar
Determination of Bioactive Lipid and Antioxidant Activity of <i>Onobrychis</i>, <i>Pimpinella</i>, <i>Trifolium</i>, and <i>Phleum</i> spp. Seed and Oils
JOURNAL OF OLEO SCIENCE
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Cilt 69, s. 1367-1371
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ISSN 1345-8957
Prof. Dr. MEHMET MUSA ÖZCAN
· 8 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