Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Classification of Turkish hazelnut (Corylus colurna L.) varieties: a comparative study of YOLOv8 and fine-tuned vision transformer
Journal of Food Measurement and Characterization · Ocak 2026
YÖKSİS Kayıtları
Classification of Turkish hazelnut (Corylus colurna L.) varieties: a comparative study of YOLOv8 and fine-tuned vision transformer
Journal of Food Measurement and Characterization · 2025 SCI-Expanded
Doç. Dr. MURAT KÖKLÜ →
YÖKSİS Kayıtları — ISSN Eşleşmesi
The effect of microwave and conventional drying on antioxidant activity phenolic compounds and mineral profile of date fruit (Phoenix dactylifera L.) flesh
2017 ISSN: 2193-4126 SCI-Expanded
Doç. Dr. NURHAN USLU →
Mathematical modeling of thin layer drying of carrot slices by forced convection
2017 ISSN: 2193-4126 SCI
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbs
2018 ISSN: 2193-4126 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbs
2018 ISSN: 2193-4126 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Bioactive compounds, antioxidant activity and some physicochemical properties of theseed and seed-oil of Mahonia aquifolium berries
2019 ISSN: 2193-4126 SCI-Expanded
Prof. Dr. HACER ÇOKLAR →
Central composite design and response surface methodologyfor the optimization of Ag-HPLC/ELSD method for triglycerideprofiling
2017 ISSN: 2193-4126 SCI-Expanded Q3
Prof. Dr. HÜSEYİN KARA →
Effect of soxhlet and cold press extractions on the physico-chemicalcharacteristics of roasted and non-roasted chia seed oils
2019 ISSN: 2193-4126 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Central composite design and response surface methodology for the optimization of Ag-HPLC/ELSD method for triglyceride profiling
2017 ISSN: 2193-4126 SCI-Expanded
Prof. Dr. HÜSEYİN KARA →
Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system
2021 ISSN: 2193-4126 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Influence of germination on bioactive properties, phytochemicals and mineral contents of Tigernut (Cyperus esculentus L.) tuber and oils
2021 ISSN: 2193-4126 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Use of herbal essential oil and extracts as antioxidant sources in quality stabilization of extra virgin olive oil stored in different time and packages
2022 ISSN: 2193-4126 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Some physicochemical and phytochemical properties of Syringa vulgaris L. flower tea: influence of flower drying technique, brewing method and brewing time
2022 ISSN: 2193-4126 SCI-Expanded Q3
Prof. Dr. MEHMET AKBULUT →
Prediction of moisture content of wet and dried nixtamal after alkaline cooking process by using artificial neural network
2022 ISSN: 2193-4126 SCI-Expanded Q2
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Use of herbal essential oil and extracts as antioxidant sources
in quality stabilization of extra virgin olive oil stored in different time
and packages
2022 ISSN: 2193-4126 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. CEMALETTİN SARIÇOBAN →
Mathematical modeling of thin layer drying of carrot slices by forced convection
2016 ISSN: 2193-4126 SCI
Prof. Dr. HAKAN OKYAY MENGEŞ →
Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. SULTAN ARSLAN TONTUL →
The effect of fermentation with different additives on bioactive compounds, antioxidant activity, phenolic component, fatty acid composition and mineral substance contents of capers fruits
2023 ISSN: 2193-4126 SCI-Expanded Q2
Doç. Dr. NURHAN USLU →
Physico‑chemical properties, tocopherol contents, fatty acid
composition and phenolic compounds of olive oil as affected
by papain and cellulase application
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of fermentation with different additives on bioactive
compounds, antioxidant activity, phenolic component, fatty acid
composition and mineral substance contents of capers fruits
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Measurement and Characterization
Q2
SJR Skoru0,620
H-Index66
YayıncıSpringer Science + Business Media
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Industrial and Manufacturing Engineering (Q2)
Safety, Risk, Reliability and Quality (Q2)