Mehmet Musa Ozcan
Mehmet Musa Ozcan
Professor in food engineering, Selcuk University
Verified email at
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Mineral contents of some plants used as condiments in Turkey
M Özcan
Food chemistry 84 (3), 437-440, 2004
Antibacterial activity of Turkish spice hydrosols
O Saǧdıç, M Özcan
Food control 14 (3), 141-143, 2003
Study the effect of sun, oven and microwave drying on quality of onion slices
D Arslan, MM Özcan
LWT-Food Science and Technology 43 (7), 1121-1127, 2010
Antimicrobial activity of the essential oils of Turkish plant spices
M Özcan, O Erkmen
European Food Research and Technology 212 (6), 658-660, 2001
Mineral content of some herbs and herbal teas by infusion and decoction
MM Özcan, A Ünver, T Uçar, D Arslan
Food Chemistry 106 (3), 1120-1127, 2008
Estimation of minerals, nitrate and nitrite contents of medicinal and aromatic plants used as spices, condiments and herbal tea
MM Özcan, M Akbulut
Food chemistry 106 (2), 852-858, 2008
Post-harvest chemical and physical–mechanical properties of some apricot varieties cultivated in Turkey
H Hacıseferoğulları, I Gezer, MM Özcan, B MuratAsma
Journal of Food Engineering 79 (1), 364-373, 2007
Comparative essential oil composition of flowers, leavesand stems of basil (Ocimum basilicum L.) used as herb
JC Chalchat, MM Özcan
Food Chemistry 110 (2), 501-503, 2008
Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content
D Arslan, MM Özcan
Food and bioproducts processing 89 (4), 504-513, 2011
Chemical composition and antifungal activity of rosemary (Rosmarinus officinalis L.) oil from Turkey
MM Özcan, JC Chalchat
International journal of food sciences and nutrition 59 (7-8), 691-698, 2008
The strawberry (Arbutus unedo L.) fruits: chemical composition, physical properties and mineral contents
MM Özcan, H Hacıseferoğulları
Journal of Food Engineering 78 (3), 1022-1028, 2007
Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves
D Arslan, MM Özcan
Energy Conversion and Management 49 (5), 1258-1264, 2008
Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils
MM Özcan, D Arslan
Food Chemistry 129 (1), 171-174, 2011
Chemical composition and antifungal effect of anise (Pimpinella anisum L.) fruit oil at ripening stage
MM Özcan, JC Chalchat
Annals of microbiology 56 (4), 353-358, 2006
Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha x piperita L.)
D Arslan, MM Özcan, HO Mengeş
Energy Conversion and Management 51 (12), 2769-2775, 2010
Comparative Essential Oil Composition and Antifungal Effect of Bitter Fennel (Foeniculum vulgare ssp. piperitum) Fruit Oils Obtained During Different Vegetation
MM Özcan, JC Chalchat, D Arslan, A Ateş, A Ünver
Journal of medicinal food 9 (4), 552-561, 2006
Note: Inhibition of pathogenic bacteria by essential oils at different concentrations
G Özkan, O Sağdiç, M Özcan
Food Science and Technology International 9 (2), 85-88, 2003
Determination of nutritional and physical properties of myrtle (Myrtus communis L.) fruits growing wild in Turkey
C Aydın, MM Özcan
Journal of food engineering 79 (2), 453-458, 2007
Determination of some inorganic metals in edible vegetable oils by inductively coupled plasma atomic emission spectroscopy (ICP-AES)
E Pehlivan, G Arslan, F Gode, T Altun, MM Özcan
Grasas y aceites 59 (3), 239-244, 2008
Glucosinolates and fatty acid, sterol, and tocopherol composition of seed oils from Capparis spinosa Var. spinosa and Capparis ovata Desf. Var. canescens (Coss.) Heywood
B Matthäus, M Özcan
Journal of agricultural and food chemistry 53 (18), 7136-7141, 2005
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