YÖKSİS Makale Veritabanı

Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates

Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper (Capparis ovata desf. var. ovata) buds

Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper (Capparis ovata desf. var. ovata) buds

Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper (Capparis ovata desf. var. ovata) buds

A review on some properties of almond: ımpact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspects

The effect of sesame seed processing steps on bioactive properties, nutraceutics and mineral contents of sesame seed, sesame paste (tehina) and oils

The effect of sesame seed processing steps on bioactive properties, nutraceutics and mineral contents of sesame seed, sesame paste (tehina) and oils

Influence of microwave heating on bioactive properties, phenolic compounds and fatty acid profiles of pomegranate seed oil

Influence of microwave heating on bioactive properties, phenolic compounds and fatty acid profiles of pomegranate seed oil

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

Orange seeds as juice solid waste: microwave and oven roasting, composition, bioactive properties, fatty acid profiles and principal component analysis

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

Investigation of the effect of debittering process with lye water on the physicochemical properties and bioactive compounds of olives

Investigation of the effect of debittering process with lye water on the physicochemical properties and bioactive compounds of olives

Effects of fermentation, boiling, and drying methods on bioactive properties, phenolic and nutrient profiles of aerial parts of purslane (Portulaca oleracea L.) plants

Effects of fermentation, boiling, and drying methods on bioactive properties, phenolic and nutrient profiles of aerial parts of purslane (Portulaca oleracea L.) plants

Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried-pea (Pisum sativum L.) seeds

Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried‐pea (Pisum sativum L.) seeds

Effect of nanosized bioactive glass addition on some physical properties of biodentine

Comparison of the bioactive compounds, phytochemicals, nutrients and sensory properties of cookies prepared using wheat flour and mahaleb seed powders