YÖKSİS Makale Veritabanı

The effect of ultrasound-assisted extraction on bioactive properties of pitaya (Hylocereus undatus)

The effect of ultrasound-vacuum-assisted extraction on bioactive properties of pitaya (Hylocereus undatus)

Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates

Insights into the nutritional value and bioactive properties of quinoa (Chenopodium quinoa): past, present and future prospective

Effect of heating processes on bioactive properties, phenolic components and mineral amounts of rocket (Eruca sativa Mill.) leaves

Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste

Could ultrasound-assisted extraction be an alternative to the traditional method in terms of bioactive properties and sensory qualities of cold brew?

Could ultrasound-assisted extraction be an alternative to the traditional method in terms of bioactive properties and sensory qualities of cold brew?

Effect of squeezed orange, mandarin and grapefruit juices on bioactive properties, phenolic constituents and sensory evaluations of wheat bread

Effect of fermentation on chemical and bioactive properties and phenolic profiles of caper (Capparis ovata Desf. var. ovata) flower buds in three different sizes

Investigation of the effect of debittering process with lye water on the physicochemical properties and bioactive compounds of olives

Effects of fermentation, boiling, and drying methods on bioactive properties, phenolic and nutrient profiles of aerial parts of purslane (Portulaca oleracea L.) plants

The role of red pepper on the colour and bioactive properties, polyphenols, minerals and sensory evaluation of the wheat breads enriched with red pepper powder at different concentrations

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

Exploring the bioactive compounds and biological properties of three Sideritis species (S. lanata, S. rubriflora, S. scardica) from Türkiye

Bioactive compounds, antioxidant activity and sensory properties of Tarhana, a traditional fermented food, enriched with pickling herb (Echinophora tenuifolia L.)

Bioactive constituents, antioxidant effects and enzyme inhibitory properties of two Onosma species (Onosma trapezuntea and O. rigidum)

Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread

The Effect of Spice Powders on Bioactive Compounds, Antioxidant Activity, Phenolic Components, Fatty Acids, Mineral Contents and Sensory Properties of “Ke¸skek”, Which Is a Traditional Food

Investigation of the effects of wheat bran with enhanced functionality by nixtamalization on bread properties