YÖKSİS Makale Veritabanı

Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains

The effect of different roasting processes on the total phenol, flavonoid, polyphenol, fatty acid composition and mineral contents of pine nut (Pinus pinea L.) seeds

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

The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets

Exploring enzyme inhibition and antioxidant activities of different Salvia L. species with phenolic profiling and molecular docking

Exploring enzyme inhibition and antioxidant activities of different Salvia L. species with phenolic profiling and molecular docking

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

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

Phytochemical analysis, antioxidant, and enzyme inhibition activity of five Salvia taxa from Turkey

Determination of the distribution of bioactive compounds, antioxidant activities, polyphenols and macro and microelement contents in different parts of wild and cultivated purslane (Portulaca olera…

Determination of the distribution of bioactive compounds, antioxidant activities, polyphenols and macro and microelement contents in different parts of wild and cultivated purslane (Portulaca olera…

Phytochemical characterization and biological activities of Inula viscosa L. Aiton: a promising plant from Turkey

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

The Effects of Oven Dehydration on Bioactive Compounds, Antioxidant Activity, Fatty Acids and Mineral Contents of Strawberry Tree Fruit