YÖKSİS Makale Veritabanı

Antibacterial and antioxidant activity of peach leaf extract prepared by air and microwave drying

The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets

Investigation of Changes in Element Contents of Different Citrus Fruit Peel and Flesh Parts by Microwave-Assisted Digestion and ICP-OES

Valorization of sugar beet molasses powder by microwave and ultrasound-assisted extractions of bioactive compounds: An optimization study

Valorization of Sugar Beet Molasses Powder by Microwave and Ultrasound-assisted Extractions of Bioactive Compounds: An Optimization Study

Valorization of sugar beet molasses powder by microwave and ultrasound-assisted extractions of bioactive compounds: An optimization study

Valorization of sugar beet molasses powder by microwave and ultrasound assisted extractions of bioactive compounds: An optimization study

A comparative study of bioactive compounds, antioxidant activity and phenolic compounds of melon (Cucumis melo L.) slices dehydrated by oven, microwave and infrared systems

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

Quantitative changes of bioactive properties and phenolic compounds in capia pepper (Capsicum annuum L.) fruits dried by the air, conventional heater, and microwave

Microwave-assisted synthesis of tin oxide nanoparticles and its application for the determination of copper at trace levels in wastewater samples by flame atomic absorption spectrometry analysis af…

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

Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils

Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils

Exploring traditional and modern approaches for extracting bioactive compounds from Ferulago trachycarpa

Effects of drying process on oil quality, the bioactive properties and phytochemical characteristics of avocado (Fuerte) fruits harvested at two different maturity stages

Some physicochemical and phytochemical properties of Syringa vulgaris L. flower tea: influence of flower drying technique, brewing method and brewing time

Influence of Drying Methods on Bioactive Properties,Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado Fruits

Live Cell Imaging With Biocompatible Fluorescent Carbon Quantum Dots Derived From Edible Mushrooms Agaricus bisporus, Pleurotus ostreatus, and Suillus luteus