YÖKSİS Makale Veritabanı

The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products

Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations

Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels

Investigation of Changes in Antioxidant Activity, Phenolic, and Fatty Acid Profiles of Heat‐Treated Chufa (Cyperus esculentus L.) Tubers

Physico‑chemical properties, tocopherol contents, fatty acid composition and phenolic compounds of olive oil as affected by papain and cellulase application