Mehmet Musa Özcan

Publication Activity (10 Years)

Years Active: 2022-2024
Publications (10 Years): 8

Top Topics

Tissue Engineering

Arabidopsis Thaliana

Top Venues

Foods (Basel, Switzerland)

Plants (Basel, Switzerland)

Journal of food science

Journal of the science of food and agriculture

This page only lists publications with an associated author ORCID identifier.

Publications

Fahad AlJuhaimi, Isam A Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Zainab Albakry
Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli ( Brassica oleracea var. italica ) Cooked Using Different Techniques. Plants (Basel, Switzerland) 13 (10) (2024)
Fahad AlJuhaimi, Isam A Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Zainab Albakry
Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli ( Brassica oleracea var. italica ) Cooked Using Different Techniques. Plants (Basel, Switzerland) 13 (10) (2024)
Mehmet Musa Özcan
Quality Evaluation of Bread Prepared from Wheat-Chufa Tuber Composite Flour. Foods (Basel, Switzerland) 12 (3) (2023)
Mehmet Musa Özcan
Quality Evaluation of Bread Prepared from Wheat-Chufa Tuber Composite Flour. Foods (Basel, Switzerland) 12 (3) (2023)
Mehmet Musa Özcan
Comparison of Physico-Chemical Properties, Phytochemical Compositions and Sensory Characteristics of Wheat Breads Enriched with Coriander Seed Powder. Foods (Basel, Switzerland) 12 (7) (2023)
Isam A Mohamed Ahmed, Zeliha Değerli, Mehmet Musa Özcan, Elfadil E Babiker
Effect of different oil extraction methods on bioactive compounds, antioxidant capacity and phytochemical profiles of raw and flaxseeds (Linum usitatissimum) roasted at different temperatures. Journal of the science of food and agriculture (2023)
Mohammed Saeed Alkaltham, Mehmet Musa Özcan, Nurhan Uslu, Ahmad Mohammad Salamatullah, Khizar Hayat
Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds. Journal of food science 87 (4) (2022)
Mehmet Musa Özcan
The Effect of Spice Powders on Bioactive Compounds, Antioxidant Activity, Phenolic Components, Fatty Acids, Mineral Contents and Sensory Properties of "Keşkek", Which Is a Traditional Food. Foods (Basel, Switzerland) 11 (21) (2022)