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

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

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 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 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

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

Immunomodulatory Effect of Phytoactive Compounds on Human Health: A Narrative Review Integrated with Bioinformatics Approach

The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper

The Effects of Microwave and Oven Drying on Bioactive Compounds Individual Phenolic Constituents and the Fatty Acid Profiles of Bitter Orange, Mandarin and Grapefruit Peel and Oils

Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (<i>Brassica oleracea</i> var. <i>italica</i>) Cooked Using Different Techniques

Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread

The Role of Fermentation and Drying on the Changes in Bioactive Properties, Seconder Metabolites, Fatty Acids and Sensory Properties of Green Jalapeño Peppers

Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (<i>Chenopodium quinoa</i> Willd.) seeds

The role of germination in changes in bioactive properties, polyphenols and biogenic elements of raw and germinated barley (<i>Hordeum vulgare</i>) parts

The effect of hydrosol types on phytochemical properties, phenolic compounds, fatty acid profiles and sensory properties of 'Ayvalık' olive fruits fermented in few spice hydrosols