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akaturk Academic measurement

OpenAlex topic

Food Science and Nutritional Studies

This page lists works and academicians tagged with an OpenAlex topic. It is not a YÖKSİS primary or secondary field.

OpenAlex 1,772 works 16 author topics

Works

1,772 works

  1. YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 92.2%

    No abstract yet.

  2. YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 92.2%

    No abstract yet.

  3. YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 97.1%

    No abstract yet.

  4. YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 97.0%

    No abstract yet.

  5. YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 93.8%

    No abstract yet.

  6. OpenAlex 79.3%

    No abstract yet.

  7. YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.3%

    No abstract yet.

  8. YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.3%

    No abstract yet.

  9. OpenAlex top 10% OpenAlex 91.3%

    No abstract yet.

  10. OpenAlex 81.7%

    No abstract yet.

  11. YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 97.4%

    No abstract yet.

  12. OpenAlex 81.8%

    Wheat germ is a by‐product of wheat milling from which wheat germ oil (WGO) can be obtained using different techniques. For a better quality WGO, techniques such supercritical fluid fractionation, molecular distillation, and other innovative methods can be adopted. WGO is composed of nonpolar lipids, glycolipids, phos…

Academicians

16 academicians