YÖKSİS Makale Veritabanı

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

Variation of phytochemical constituents, antioxidant, antibacterial, antifungal, and anti-inflammatory properties of Grantia aucheri (Boiss.) at different growth stages

Antioxidant and Preservative Effects of Epilobium angustifolium Extract in Beef Burgers Products: Physicochemical Properties, Color Stability, Lipid Oxidation, and Molecular Docking Analyses

Antioxidant and Preservative Effects of Epilobium angustifolium Extract in Beef Burgers Products: Physicochemical Properties, Color Stability, Lipid Oxidation, and Molecular Docking Analyses

Determination of Morphogenetic and Diurnal Variability in Phenolic and Flavonoid Content of Echinacea purpurea (L.) Moench: A Potential Source of Natural Anioxidants

Fibre Enrichment of Sourdough Bread by Inulin Rich Jerusalem Artichoke Powder

Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking