YÖKSİS Makale Veritabanı

Influence of grape variety on bioactive compounds, antioxidant activity, and phenolic compounds of some grape seeds grown in Turkey

Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel

Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel

The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red-skinned onion slices

The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red-skinned onion slices

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

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

Comparison of Varieties on Bioactive Properties, Phenolic Compounds and Fatty Acid Compositions of Different Flax Seeds

The influence of sonication times on bioactive compounds, antioxidant activity values, and phenolic compounds of immature and mature types linden blossoms

Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery (Apium graveolens L) root

Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery (Apium graveolens L) root

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

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

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

Comparison of bioactive properties, phenolic compounds, and fatty acid profiles of outer and inner parts of blue-green moldy cheese

Comparison of bioactive properties, phenolic compounds, and fatty acid profiles of outer and inner parts of blue-green moldy cheese

Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (Myrtus communis L.) fruits

HPLC-UV analysis of phenolic compounds and biological activities of Padina pavonica and Zanardinia typus marine macroalgae species

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