YÖKSİS Makale Veritabanı

The effect of heat treatment on phenolic compounds and fatty acidcomposition of Brazilian nut and hazelnut

The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

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

Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties

Phenolic compounds antioxidant and antibacterial activities of Turkish endemic Origanum sipyleum L Extract

Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity

Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity

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

ORGANIC ACIDS, SUGARS, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF MALUS FLORIBUNDA COCCINELLA FRUIT, PEEL AND FLESH

Organic acids, sugars, phenolic compounds and antioxidant activity of Malus floribunda coccinella fruit, peel and flesh

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

Effect of Drying On Antioxidant Activity, Phenolic Compounds and Mineral Contents of Hawthorn and Wild Pear Fruits

Effect of Drying On Antioxidant Activity, Phenolic Compounds and Mineral Contents of Hawthorn and Wild Pear Fruits

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

Alteration of enzyme activities and kinetic properties of GST and NQO1 with naturally occurring phenolic compounds

Effect of microwave heating on phenolic compounds and fatty acid composition of cashew (Anacardium occidentale) nut and oil