Uslu, Nurhan

The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

Ghafoor, K., Ahmed, I. A. M., Doğu, S., Uslu, N., Fadimu, G. J., Al Juhaimi, F., Babiker, E. E., & Özcan, M. M. (2019) · International Journal of Food Engineering

Phytochemicals and Antioxidant ActivitiesFood Drying and Modeling

Cited by 76

Chemical Compositions and Mineral Contents of Some Hull‐Less Pumpkin Seed and Oils

Seymen, M., Uslu, N., Türkmen, Ö., Al Juhaimi, F., & Özcan, M. M. (2016) · Journal of the American Oil Chemists' Society

Food Nutrient Composition and Product DevelopmentEdible Oils Quality and Analysis

Cited by 67

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

Saeed Alkaltham, M., Musa Özcan, M., Uslu, N., Salamatullah, A. M., & Hayat, K. (2020) · Journal of Food Processing and Preservation

Coffee research and impactsEdible Oils Quality and Analysis

Cited by 33