YÖKSİS Makale Veritabanı

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 Effect of Decoction Times On Bioactive Properties and Phenolic Compounds of Carob (Ceratonia Siliqua L.) Fruit Tea

Effect of Walnut Variety on the Physicochemical Properties, Mineral Contents, Phenolic Compounds, and Fatty Acid Profiles of Walnut Fruits

Effect of Walnut Variety on the Physicochemical Properties, Mineral Contents, Phenolic Compounds, and Fatty Acid Profiles of Walnut Fruits

Investigation of the Total Antioxidant/oxidant Status, Total Phenolic Compounds, and Oxidative Stress Index in Sun-dried Vegetables: Example Gaziantep/Turkiye

From Defense to Resilience: Exploring the Metabolic and Biochemical Responses of Beans to Halo and Common Blight Pathogens

Effect of squeezed orange, mandarin and grapefruit juices on bioactive properties, phenolic constituents and sensory evaluations of wheat bread

Determination of Antioxidant, Phenolic Compound and Mineral Contents in Olive Leaves by Chromatographic and Spectrophotometric Methods

The Role of Water- and Ultrasononic bath Processes on Bioactive Properties, Phenolic Profiles, Fatty Acids, Lipid Indices of Roasted and Unroasted Bitter Orange Seeds

Investigation of changes in the bioactive properties and phenolic compositions of different layers of the leek plant [pdf]

INVESTIGATION OF CHANGES IN THE BIOACTIVE PROPERTIES AND PHENOLIC COMPOSITIONS OF DIFFERENT LAYERS OF THE LEEK PLANT

A rich source of natural compounds: comprehensive research on biological properties of Lamium orientale

Comparative Profiling of Organic Acids, Phenolics, and Tocopherols in Freshwater and Marine Crabs: Effects of Solvent Systems and Habitat

Comparative Profiling of Organic Acids, Phenolics, and Tocopherols in Freshwater and Marine Crabs: Effects of Solvent Systems and Habitat

The Effect of Water- and Ultrasonic Bath Systems on Bioactive Compounds and Fatty Acid Compositions of Unroasted and Roasted Pumpkin Seeds

The Effect of Water- and Ultrasonic Bath Systems on Bioactive Compounds and Fatty Acid Compositions of Unroasted and Roasted Pumpkin Seeds

The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (Portulaca oleracea L.) Seeds

The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (Portulaca oleracea L.) Seeds

Determination of the distribution of bioactive compounds, antioxidant activities, polyphenols and macro and microelement contents in different parts of wild and cultivated purslane (Portulaca olera…