Aziz Tekin - Concepedia

Author

Aziz Tekin

Also Known As

A. Tekin, AZIZ TEKIN, Aziz Tekin, Aziz TEKİN, Aziz Tekin, Meryem Nur Kantekin‐Erdogan, TEKİN, Aziz, Tekin, Aziz, Tekin, Aziz; ANKARA ÜNİVERSİTESİ

100

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Ankara University Adnan Menderes University Çankırı Karatekin University Selçuk University Middle East Technical University

About

Aziz Tekin is an author at Ankara University specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	14	16	441
2	Health Sciences	14	16	428
3	Management	1	1	26
4	Medicine	1	1	21
5	Natural Sciences	1	1	14

Aziz Tekin

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Effects of the industrial refining process on some properties of hazelnut oil İhsan Karabulut, Ali Topçu, Aziz Tekin, European Journal of Lipid Science and Technology Food ChemistryEngineeringFood AnalysisIndustrial Refining ProcessPetroleum Production	2005	77
Monitoring of seed composition of prickly pear (<i>Opuntia ficus‐indica</i> L) fruits during maturation period Yalçın Coşkuner, Aziz Tekin Journal of the Science of Food and Agriculture Food ChemistrySaturated Fatty AcidsEngineeringBotanyPrickly Pear	2003	69
Changes in Olive and Olive Oil Characteristics During Maturation Aslı Yorulmaz, Hakan Erinç, Aziz Tekin Journal of the American Oil Chemists Society Food ChemistryNutritionFood Bioactive CompoundBotanyChemical Composition	2013	69
Catalytic epoxidation of methyl linoleate Guodong Du, Aziz Tekin, Earl G. Hammond, Journal of the American Oil Chemists Society Chemical EngineeringCatalytic ApplicationEngineeringOrganic ChemistryMethyl Linoleate	2004	68
Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating İssa Javidipour, Hakan Erinç, Ayhan Baştürk, International Journal of Food Properties Food ChemistryOmega-3 Fatty AcidSunflower OilsMicrowave HeatingDienes Contents	2016	60
Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami İssa Javidipour, Halil Vural, Özen Özboy Özbaş, International Journal of Food Science & Technology	2005	56
Phenolic profiles of Turkish olives and olive oils Aslı Yorulmaz, Ender Sinan Poyrazoğlu, Mehmet Musa Özcan, European Journal of Lipid Science and Technology Food ChemistryTurkish Olive CultivarsFood Bioactive CompoundPhenolic ProfilesPhytochemical	2012	46
Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise Necla Özdemır, Meryem Erdoğan, Tuba Tat, Journal of Food Science and Technology Food ChemistryOxidative StabilitySensory CharacteristicsBlack Cumin Oil	2018	44
Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product Behiç Mert, Aziz Tekin, İlkem Demirkesen, Food and Bioprocess Technology	2014	43
Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (Papaver somniferum L.) seeds. Hakan Erinç, Aziz Tekin, Mehmet Özcan Grasas y Aceites	2009	37

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