Publication:
Evaluation of Physicochemical Characteristics, Bioactive Properties, Drying Kinetics, and Rehydration of Convective Dried Autumn Olive Berries as a Source of Functional Food Ingredients

dc.authorscopusid57224592681
dc.authorscopusid16745177400
dc.authorwosidTosun, Koca, Ilkay/Gyj-3545-2022
dc.contributor.authorHassan, Awadalgeed M. A.
dc.contributor.authorKoca, Ilkay
dc.date.accessioned2025-12-11T00:41:26Z
dc.date.issued2022
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Hassan, Awadalgeed M. A.; Koca, Ilkay] Ondokuz Mayis Univ, Fac Engn, Dept Food Engn, TR-55139 Samsun, Turkey; [Hassan, Awadalgeed M. A.] Red Sea Univ, Fac Agr, Dept Food Technol, Port Sudan, Sudanen_US
dc.description.sponsorshipOndokuz Mayis University project office [PYO. MUH.1904.20.007]en_US
dc.description.sponsorshipThe Funding information section was missing from this article and should have read "This research was funded by [Ondokuz Mayis University project office] grant number [PYO. MUH.1904.20.007]".en_US
dc.description.woscitationindexScience Citation Index Expanded
dc.identifier.doi10.1007/s11694-022-01642-5
dc.identifier.endpage5078en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85138737785
dc.identifier.scopusqualityQ2
dc.identifier.startpage5078en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-022-01642-5
dc.identifier.urihttps://hdl.handle.net/20.500.12712/38456
dc.identifier.volume16en_US
dc.identifier.wosWOS:000857293100001
dc.identifier.wosqualityQ2
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleEvaluation of Physicochemical Characteristics, Bioactive Properties, Drying Kinetics, and Rehydration of Convective Dried Autumn Olive Berries as a Source of Functional Food Ingredientsen_US
dc.typeCorrectionen_US
dspace.entity.typePublication

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