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Semra Turan

Abant Izzet Baysal University

H指数:17

被引数:1,131

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Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low-Fat Cold-Pressed Oil Mayonnaise

南瓜和胡萝卜粉对氧化和流变特性的影响：低脂冷压油蛋黄酱的特性

Journal of the American Oil Chemists Society

IF2.4

2026-06-010

OAAI

Rapid on-site methanol screening in distilled spirits via BME688 MOX sensor array and machine learning

通过BME688 MOX传感器阵列和机器学习实现蒸馏酒中甲醇的快速现场筛选

Scientific Reports

IF3.9

2026-04-250

OAAI

Impact of pulsed electric fields technology on surface disinfection and quality properties of pistachios

IF6.3

2025-05-010

PRE

Protein-phenolic interactions in lentil and wheat crackers with onion skin phenolics: effects of processing and in vitro gastrointestinal digestion

FOOD & FUNCTION

IF5.4

2023-01-013

PRE

Exploring the lentil protein and onion skin phenolics interaction by fluorescence quenching method

FOOD BIOSCIENCE

IF5.9

2022-12-0118

PRE

Interaction of lentil protein and onion skin phenolics: Effects on functional properties of proteins and in vitro gastrointestinal digestibility

扁豆蛋白与洋葱皮酚类物质的相互作用: 对蛋白质功能特性和体外胃肠道消化率的影响

IF9.8

2022-03-0138

PRE

Fatty acid, triacyl glycerol, phytosterol, and tocopherol variations in kernel oil of Malatya apricots from Turkey

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2007-11-2782

PRE

Influence of sn-1,3-lipase-catalysed interesterification on the oxidative stability of soybean oil-based structured lipids

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2006-10-1115

OAAI

Some properties of margarines and shortenings marketed in Turkey

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2006-02-0159

PREAI

Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2004-02-01120

PREAI