Özcan, Mehmet Musa

Comparative essential oil composition of flowers, leavesand stems of basil (Ocimum basilicum L.) used as herb

Chalchat, J.-C., & Özcan, M. M. (2008) · Food Chemistry

Essential Oils and Antimicrobial ActivityPlant chemical constituents analysis

Cited by 186

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 almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prunus amygdalus Batsch spp. dulce) kernel and oils

Özcan, M. M., Matthäus, B., Aljuhaimi, F., Mohamed Ahmed, I. A., Ghafoor, K., Babiker, E. E., Osman, M. A., Gassem, M. A., & Alqah, H. A. S. (2020) · Journal of Food Science and Technology

Nuts composition and effectsEdible Oils Quality and Analysis

Cited by 48