| Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods K Ghafoor, F Al Juhaimi, MM Özcan, N Uslu, EE Babiker, IAM Ahmed Lwt 126, 109354, 2020 | 143 | 2020 |
| Chemical compositions and mineral contents of some hull-less pumpkin seed and oils M Seymen, N Uslu, Ö Türkmen, F Al Juhaimi, MM Özcan Journal of the American Oil Chemists' Society 93, 1095-1099, 2016 | 81 | 2016 |
| Physico-chemical properties, fatty acid composition and mineral contents of goji berry (Lycium barbarum L.) fruit Z Endes, N Uslu, MM Özcan, F Er Journal of agroalimentary processes and technologies 21 (1), 36-40, 2015 | 75 | 2015 |
| Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds EE Babiker, N Uslu, F Al Juhaimi, IAM Ahmed, K Ghafoor, MM Özcan, ... Lwt 139, 110537, 2021 | 57 | 2021 |
| Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations IAM Ahmed, N Uslu, MM Özcan, FAL Juhaimi, K Ghafoor, EE Babiker, ... Food chemistry 338, 128109, 2021 | 57 | 2021 |
| The effect of heating temperature on total phenolic content, antioxidant activity, and phenolic compounds of plum and mahaleb fruits K Ghafoor, IAM Ahmed, S Doğu, N Uslu, GJ Fadimu, F Al Juhaimi, ... International Journal of Food Engineering 15 (11-12), 20170302, 2019 | 54 | 2019 |
| The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes M Gülcü, N Uslu, MM Özcan, F Gökmen, MM Özcan, T Banjanin, S Gezgin, ... Journal of Food Processing and Preservation 43 (1), e13850, 2019 | 53 | 2019 |
| The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils F Al Juhaimi, MM Özcan, N Uslu, K Ghafoor Journal of food science and technology 55, 190-197, 2018 | 53 | 2018 |
| Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil K Ghafoor, F Aljuhaimi, MM Özcan, N Uslu, S Hussain, EE Babiker, ... Journal of Food Processing and Preservation 42 (10), 2018 | 48 | 2018 |
| Effect of microwave heating on phenolic compounds and fatty acid composition of cashew (Anacardium occidentale) nut and oil N Uslu, MM Özcan Journal of the Saudi Society of Agricultural Sciences 18 (3), 344-347, 2019 | 46 | 2019 |
| Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders MM Özcan, K Ghafoor, F Al Juhaimi, N Uslu, EE Babiker, ... Journal of food science and technology 58, 147-158, 2021 | 45 | 2021 |
| Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits MM Özcan, F Al Juhaimi, IAM Ahmed, N Uslu, EE Babiker, K Ghafoor Journal of food science and technology 57, 233-242, 2020 | 44 | 2020 |
| Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from … IA Mohamed Ahmed, M Musa Özcan, N Uslu, FAL Juhaimi, MA Osman, ... Journal of Food Processing and Preservation 44 (10), e14807, 2020 | 41 | 2020 |
| The effect of harvest times on bioactive properties and fatty acid compositions of prickly pear (Opuntia ficus-barbarica A. Berger) fruits F Al Juhaimi, K Ghafoor, N Uslu, IAM Ahmed, EE Babiker, MM Özcan, ... Food chemistry 303, 125387, 2020 | 38 | 2020 |
| Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains MM Özcan, F Aljuhaimi, N Uslu Journal of food science and technology 55 (1), 226-232, 2018 | 38 | 2018 |
| Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting FA Juhaimi, MM Özcan, N Uslu, S Doğu Journal of food science and technology 54, 4436-4441, 2017 | 37 | 2017 |
| Determination of antioxidant activity, phenolic compound, mineral contents and fatty acid compositions of bee pollen grains collected from different locations MM Özcan, F Aljuhaimi, EE Babiker, N Uslu, DA Ceylan, K Ghafoor, ... Journal of Apicultural Science 63 (1), 69-79, 2019 | 36 | 2019 |
| The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut MM Özcan, FA Juhaimi, N Uslu Journal of food science and technology 55, 376-380, 2018 | 34 | 2018 |
| Effect of harvest time on physico-chemical properties and bioactive compounds of pulp and seeds of grape varieties MM Özcan, FA Juhaimi, M Gülcü, N Uslu, Ü Geçgel, K Ghafoor, N Dursun Journal of Food Science and Technology 54, 2230-2240, 2017 | 32 | 2017 |
| Determination of bioactive compounds and mineral contents of seedless parts and seeds of grapes MM Özcan, F Al Juhaimi, M Gülcü, N Uslu, Ü Geçgel South African Journal of Enology and Viticulture 38 (2), 212-220, 2017 | 29 | 2017 |
