YÖKSİS Makale Veritabanı

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

Physicochemical properties, fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars

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

EFFECT OF HEAT TREATMENT FOR LIQUEFACTION AND PASTEURIZATION ON ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOUNDS OF ASTRAGALUS AND SUNFLOWER-CORNFLOWER HONEYS

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

Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders

Phenolic compounds as potential adenosine deaminase inhibitors: molecular docking and dynamics simulation coupled with MM-GBSA calculations

Variations in Bioactive Properties, Phenolic Compounds and Fatty Acid Compositions of Different Parts of Prickly Pear (Opuntia ficus-indica Spp) Fruits

Variations in Bioactive Properties, Phenolic Compounds and Fatty Acid Compositions of Different Parts of Prickly Pear (Opuntia ficus-indica Spp) Fruits

Phenolic compounds as histone deacetylase inhibitors: binding propensity and interaction insights from molecular docking and dynamics simulations

Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system

The effect of different solvent concentrations on total phenol, antioxidant activity values, and phenolic compounds of pomelo (Citrus grandis L. Osbeck) fruits

The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils

The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils

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

Effect of different roasting methods on the bioactive properties, phenolic compounds and fatty acid compositions of pomegranate (Punica granatum L. cv. Hicaz) seed and oils

Effect of different roasting methods on the bioactive properties, phenolic compounds and fatty acid compositions of pomegranate (Punica granatum L. cv. Hicaz) seed and oils

Effect of Maturing Stages on Bioactive Properties, Fatty Acid Compositions, and Phenolic Compounds of Peanut (Arachis hypogaea L.) Kernels Harvested at Different Harvest Times

Investigation of changes in some chemical properties, bioactive compounds, antioxidant activity, phenolic and fatty acid profiles of flaxseed and oils

The effect of ginger (Zingiber officinale) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat …