YÖKSİS Makale Veritabanı

Determination of bioactive properties and quantitative values of phenolic components of different layers of pineapple fruit

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

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 Fermentation and Drying on the Changes in Bioactive Properties, Seconder Metabolites, Fatty Acids and Sensory Properties of Green Jalapeño Peppers

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

The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper

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

The role of germination in changes in bioactive properties, polyphenols and biogenic elements of raw and germinated barley (Hordeum vulgare) parts

Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers

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

The role of germination on changes in bioactive properties, fatty acids and biogenic element profiles of tigernut tubers germinated at different times

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

Effect of fermentation on chemical and bioactive properties and phenolic profiles of caper (Capparis ovata Desf. var. ovata) flower buds in three different sizes

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

The role of red pepper on the colour and bioactive properties, polyphenols, minerals and sensory evaluation of the wheat breads enriched with red pepper powder at different concentrations

Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations

THE EFFECT OF DIFFERENT DRYING TECHNIQUES ON SOME BIOACTIVE COMPOUNDS AND ANTIBACTERIAL PROPERTIES OF Polygonum sivasicum

Effect of roasting temperature on bioactive compounds, antioxidant activity, phenolic profile, chemical properties, and oil extraction method on fatty acids composition of chia (Salvia hispanica L.…