| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Food Properties (Q4) | ||
| Dergi ISSN | 1094-2912 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 03-2010 |
| Cilt / Sayı / Sayfa | 13 / 4 / 723–731 | DOI | 10.1080/10942910902818129 |
| Makale Linki | https://www.tandfonline.com/doi/abs/10.1080/10942910902818129 | ||
| Özet |
| The elemental concentration of K, Fe, Cu, Mn, Zn, Pb, Cd, Ni, Sn, Br, Sr, Ti, Rb, As, Th, an U in eleven wild growing mushroom species collected from various regions of Turkey were determined by using non-destructive nuclear analytical techniques like tube-excited energy dispersive X-ray fluorescence and gamma ray spectroscopic measurements. The highest element concentrations for K, Fe, Cu, Mn, Zn, Pb, Cd, Ni, Sn, Br, Sr, Ti, Rb, As, Th, and U were 50977 ± 3982, 2971 ± 749, 99.1 ± 5.5, 71.3 ± 49.1, 266 ± 109, 5.6 ± 0.1, 3.08 ± 0.91, 3.6 ± 0.7, 1.6 ± 0.1, 27.2 ± 19.7, 19.9 ± 2.1, 602. ± 166, 72.4 ± 24.5, 3.7 ± 0.7, 1.8 ± 0.9 and 0.42 ± 0.13 mg/kg dry mass, respectively. |
| Anahtar Kelimeler |
| EDXRF | Gamma spectrometry | Mushrooms | Non-deotructive analysis |
| Atıf Sayıları | |
| Web of Science | 21 |
| Scopus | 22 |
| Google Scholar | 26 |
| Dergi Adı | INTERNATIONAL JOURNAL OF FOOD PROPERTIES |
| Yayıncı | Taylor and Francis Ltd. |
| Açık Erişim | Evet |
| ISSN | 1094-2912 |
| E-ISSN | 1532-2386 |
| CiteScore | 7,1 |
| SJR | 0,736 |
| SNIP | 1,097 |