WoS Makaleler

The effect of the plant parts (leaf, flower, stem and seed) on antioxidant activity, bioactive compounds, fatty acids and mineral contents of chaste (<i>Vitex agnus-castus</i> L.) plant

The Role of Different Drying Systems on the Fatty Acid Composition and Phenolic Compounds of Germinated and Nongerminated Barley Grain and Oils

The Role of Spices on Physicochemical Properties, Polyphenols, Fatty Acid and Mineral Profiles and Sensory Evaluations of Dough Fried in Sunflower Oil

Influence of Roasting on Biochemical Components and Mineral Contents of Chickpea (<i>Cicer arietinum</i> L.) Seeds

A Wheat Bread Fortified With Quinoa Seed Flour: Physico-Chemical Properties, Phenolics, Fatty Acids, Lipid Index Values, and Nutrients

Impact of Sonication Duration on Oil Yield, Phenolic and Flavonoid Contents, Antioxidant Capacity, Fatty Acid Profile, and Phenolic Composition of Bitter and Sweet Lupine (<i>Lupinus albus</i> L.) Seeds

Determination of Bioactive Properties and Phenolic Compositions of Some Spice Hydrosols Obtained at Different Distillation Times, Which Can be Considered and Evaluated as Waste in Obtaining Essential Oils

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

Effect of Chufa (<i>Cyperus esculentus</i> L.) Flour Added at Different Concentrations on the Bioactive Compounds, Fatty Acid Composition, and Mineral Contents of Flour Cookies

Effect of Storage on Oil Contents, Fatty Acids, Nutritive Value, Atherogenic, Thrombogenic, Health-promoting Indices and Bioactive Properties of Pastes Produced from Grape Seeds, a Waste of the Wine Industry

Evaluation of the In Vitro Blood-Brain Barrier Transport of <i>Ferula persica</i> L. Bioactive Compounds

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

The Effect of Decoction Times On Bioactive Properties and Phenolic Compounds of Carob (<i>Ceratonia Siliqua</i> L.) Fruit Tea

Effect of Fruit Size on Physico-chemical Properties, Bioactive Components, Phenolics, Fatty Acids and Tocopherol Profiles of 'Gemlik' Olive Fruits

Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat

The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds

Pre- and postharvest chitosan coatings extend the physicochemical and bioactive qualities of minimally processed 'Crimson Seedless' grapes during cold storage

Quantification of Bioactive Compounds by HPLC-ESI-MS/MS and Evaluation of Antioxidant and Enzyme Inhibitory Activities of Acorn Flour Extracts

The effect of oven and microwave roasting on bioactive properties, phenolic components and fatty acid compositions of soybean and peanut seeds

Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral values of date fruits stored in different packages and temperatures for six months