YÖKSİS Makale Veritabanı

The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut

Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat

Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat

Comparison of heglig (Balanites aegyptiaca) fruit parts in terms of bioactive properties, phenolic component, and mineral content

The effects of different roasting temperatures and times on some physicochemical properties and phenolic compounds in sesame seeds

INVESTIGATION OF CHANGES IN THE BIOACTIVE PROPERTIES AND PHENOLIC COMPOSITIONS OF DIFFERENT LAYERS OF THE LEEK PLANT

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

Phenolic profiles, antioxidant activities and enzyme inhibitory effects of an Algerian medicinal plant (Clematis cirrhosa L.)

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

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

The Role of Microwave and Oven Roasting on Oil Contents, Bioactive Properties, Phenolic Components, Fatty Acids and Mineral Contents of Grape (<i>Vitis</i> spp.) Seeds

The Role of Microwave and Oven Roasting on Oil Contents, Bioactive Properties, Phenolic Components, Fatty Acids and Mineral Contents of Grape (<i>Vitis</i> spp.) Seeds

The role of germination and boiling processes on bioactive properties, fatty acids, phenolic profile and element contents of hemp seeds and oils

Effect of roasting times on bioactive compounds, fatty acids, polyphenol and nutrients of amaranth (Amaranthus cruentus L.) seed roasted in pan, and principal component analysis

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

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

Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan

Bioactive properties, fatty acid compositions, and phenolic compounds of some date palm (Phoenix dactylifera L.) cultivars