WoS Makaleler

Determination of the distribution of bioactive compounds, antioxidant activities, polyphenols and macro and microelement contents in different parts of wild and cultivated purslane (<i>Portulaca oleracea</i> L.) plants

The Role of Microwave and Oven Roasting on Oil Contents, Bioactive Properties, Phenolic Components, Fatty Acids and Mineral Contents of Grape (<i> Vitis</i> spp.) Seeds

The Distribution of Bioactive Properties and Mineral Contents of Different Parts of Different Apple Varieties

Investigation of Changes in Antioxidant Activity, Phenolic, and Fatty Acid Profiles of Heat-Treated Chufa (<i>Cyperus esculentus</i> L.) Tubers

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

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

Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production

Determination of bioactive compounds, phenolic contents, fatty acid and biogenic element profiles of the seeds of sunflower<i> (Helianthus</i><i> annuus</i> L.) genotypes

Effect of roasting times on bioactive compounds, fatty acids, polyphenol and nutrients of amaranth (<i>Amaranthus cruentus</i> L.) seed roasted in pan, and principal component analysis

Effect of roasting temperature on bioactive compounds, antioxidant activity, phenolic profile, chemical properties, and oil extraction method on fatty acids composition of chia (<i>Salvia hispanica</i> L.) seeds and oil

The Role of Different Roasting Temperatures on the Physico-Chemical Properties, Phenolic Compounds, Fatty Acid and Mineral Contents of Carob (<i>Ceratonia siliqua</i> L.) Fruit Powder

The Role of Heating Treatments on Bioactive Compounds, Fatty Acid Compositions, Phenolic Compounds and Mineral Contents of Peanut Kernels

Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste

Determination of bioactive properties and quantitative values of phenolic components of different layers of pineapple fruit

Changes in the bioactivity of einkorn wheat during the maturation period and their effect on the properties of einkorn bread

The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products

Effect of microwave roasting on chemical and bioactive compounds of pistachio (<i>Pistacia vera</i> L.) kernels

Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations

Effect of Drying Methods on the Antioxidant Capacity and Bioactive and Phenolic Constituents in the Aerial Parts of Marjoram (<i>Origanum majorana</i> L.) Grown Naturally in the Taurus Mountains in the Mediterranean Region

A review on some properties of almond: impact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspects