YÖKSİS Makale Veritabanı

DIETARY EDIBLE FLAVONOID KAEMPFEROL INDUCES APOPTOSIS AND INHIBITS CELL MIGRATION IN PROSTATE CANCER CELLS

The Utilization of Vegetable Powders for Bread Enrichment—The Effect on the Content of Selected Minerals, Total Phenolic and Flavonoid Content, and the Coverage of Daily Requirements in the Human Diet

The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels

The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels

Investigation of Quality and Sensory Evaluations of Wheat Flour Bread with Date Seed Flour Added at Different Concentrations

The Effect of Roasting on Bioactive Properties , Phenolic Compounds and Fatty Acid Profiles of Pumpkin ( Cucurbita spp.) Seeds

The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds

The impact of roasting on oil and chlorophyll contents, bioactive components, antioxidant activity, phenolic and fatty acid component of rapeseeds

The Role of Heating Treatments on Bioactive Compounds, Fatty Acid Compositions, Phenolic Compounds and Mineral Contents of Peanut Kernels

The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds

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

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

The Effect of Roasting on Bioactive Properties, Phenolic Compounds and Fatty Acid Profiles of Pumpkin (<i>Cucurbita</i> spp.) Seeds

The role of germinating, roasting and boiling on bioactive properties, fatty acid, phenolic components and biogenic element contents of soybean seeds

Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils

Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds

Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production

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

Influence of the fruit parts on bioactive compounds, antioxidant capacity, polyphenols, fatty acid and mineral contents of the pumpkin (Cucurbita maxima L.) fruits

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