WoS Makaleler

Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects

Evaluation of black grape pomace, a fruit juice by-product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity

Effects of Deficit Irrigation to Some Bio - Active Compounds, Quality Traits and Grain Yield in Maize

Preparation, characterization and evaluation of liposomal-freeze dried anthocyanin-enriched <i>Vaccinium arctostaphylos</i> L. fruit extract incorporated into fast dissolving oral films

Antiproliferative and Antimicrobial Activity of Anthocyanins from Berry Fruits after Their Isolation and Freeze-Drying

Changes in phenolic acids, flavonoids, anthocyanins, and antioxidant activities of <i>Mahonia aquifolium</i> berries during fruit development and elucidation of the phenolic biosynthetic pathway

Determination of Bioactive Properties, Phenolic Compounds and Mineral Contents of Boiled Fruit Juice Types

HPLC-MS/MS-based metabolic profiling and pharmacological properties of extracts and infusion obtained from <i>Amelanchier parviflora var</i>. <i>dentata</i>

ORGANIC ACIDS, SUGARS, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF <i>Malus floribunda coccinella</i> FRUIT, PEEL AND FLESH

Anthocyanins and phenolic compounds of <i>Mahonia aquifolium</i> berries and their contributions to antioxidant activity

Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Eksikara) (<i>Vitis vinifera</i> L.)