Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Classification of almond kernels with optuna hyper-parameter optimization using machine learning methods
Journal of Food Science and Technology · Ocak 2025
YÖKSİS Kayıtları
Classification of almond kernels with optuna hyper-parameter optimization using machine learning methods
Journal of Food Science and Technology · 2025 SCI-Expanded
Arş. Gör. MÜCAHİD MUSTAFA SARITAŞ →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Utilization of zero trans non interesterified and interesterified shortenings in cookie production
2014 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. SALİHA DİNÇ →
Chemical and nutritional changes in bitter and sweet lupin seeds Lupinus albus L during bulgur production
2014 ISSN: 0022-1155 SCI-Expanded 2 atıf
Prof. Dr. MUSTAFA YORGANCILAR →
Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv Razaki V vinifera L during cold storage
2011 ISSN: 0022-1155 SCI 9 atıf
Prof. Dr. ALİ SABIR →
Application of fuzzy expert system approach on prediction of some quality characteristics of grape juice concentrate Pekmez after different heat treatments
2011 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. ŞAKİR TAŞDEMİR →
Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting
2017 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains
2018 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils
2018 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut
2018 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan
2017 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of harvest time on physico-chemical properties and bioactive compounds of pulp and seeds of grape varieties
2017 ISSN: 0022-1155 SCI-Expanded
Öğr. Gör. NESİM DURSUN →
The effects of conventional heating on phenolic compoundsand antioxidant activities of olive leaves
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of drying temperatures on antioxidant activity, phenoliccompounds, fatty acid composition and tocopherol contentsin citrus seed and oils
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of heat treatment on phenolic compounds and fatty acidcomposition of Brazilian nut and hazelnut
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of malt process steps on bioactive properties and fatty acidcomposition of barley, green malt and malt grains
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves
2018 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
Microbiological and chemical properties of wet tarhana produced by different dairy products
2018 ISSN: 0022-1155 SCI-Expanded Q2
Prof. Dr. SULTAN ARSLAN TONTUL →
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: Impact onantioxidative, textural properties and survival of different probiotics
2019 ISSN: 0022-1155 SCI-Expanded Q3
Doç. Dr. TALHA DEMİRCİ →
The effect of harvest time and varieties on total phenolics,antioxidant activity and phenolic compounds of olive fruitand leaves
2019 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
2019 ISSN: 0022-1155 SCI-Expanded
Dr. Öğr. Üyesi AYSUN ORAÇ →
Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents
2020 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
Makale Bilgileri
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Science and Technology
Q2
SJR Skoru0,729
H-Index135
YayıncıSpringer
ÜlkeIndia
Food Science (Q2)
Metrikler
2
Atıf